Burgers

Uncle Fester · Post by **Uncle Fester** » Tue Mar 22, 2005 8:18 pm

Had a burger at Champs the other night that fooken rocked.

How do they make burgers like that?

Your best burger secrets pealse. TIA.

Headhunter · Post by **Headhunter** » Tue Mar 22, 2005 8:27 pm

I start with two all beef patties. Add a dash of special sauce. In my case I just use thousand island. Add lettuce, cheese, pickles and onions. If you want this burger to fucking rock serve it on a sesame seed bun!

Mikey · Post by **Mikey** » Tue Mar 22, 2005 8:50 pm

Headhunter wrote:I start with two all beef patties. Add a dash of special sauce. In my case I just use thousand island. Add lettuce, cheese, pickles and onions. If you want this burger to fucking rock serve it on a sesame seed bun!

I think you need a break today.

Dinsdale · Post by **Dinsdale** » Tue Mar 22, 2005 9:17 pm

A burger is a burger. What seperates a good one from an average(which is still good) is the beef. Avoid the select stuff you get at the grocery store, and get choice round from the butcher shop, if you really want a deece burger. Heck, you can even grind the stuff fresh yourself, if you're really abitious.

I had a stellar burger from Helvetia Tavern just yesterday, which are something of a local legend. I even squished some onion rings between the patties......RACK ME!

Headhunter · Post by **Headhunter** » Tue Mar 22, 2005 9:29 pm

Oh, are we going to be serious about this?

Chopped sirloin with fresh diced onions & minced garlic ground in. Salt & pepper to taste. Grill and top with Gorgonzola. Awesome and easy.

Dinsdale · Post by **Dinsdale** » Tue Mar 22, 2005 9:39 pm

Not for the timid, but there is NO finer burger topping that gorganzola. It just works.

Mikey · Post by **Mikey** » Tue Mar 22, 2005 9:42 pm

A good blue stilton isn't too bad either.

Plus any combination or all of the below...

onions
lettuce
tomato
dill chips
mayo
ketchup
A1
Grey Poupon (either the original or the whole grain)
a couple dashes of Tabasco for the bite

but never, ever sweet pickle relish

Dinsdale · Post by **Dinsdale** » Tue Mar 22, 2005 9:44 pm

Anything with mold tastes good, and as a bonus, will greatly enhance your ability to pin the OL under the sheets later, and let her experience your essence.

Dinsdale · Post by **Dinsdale** » Tue Mar 22, 2005 9:47 pm

Mikey wrote: Grey Poupon

BOOOOO!

Jeez, I TRIED to ecucate you heathens about the virtue of Beaverton Foods --

You can lead a horse to water, but you can't make it eat good mustard.

Mikey · Post by **Mikey** » Tue Mar 22, 2005 9:59 pm

I do love the Inlgehoffer stuff. Used to have the stone ground on tables at a restaurant I worked at. Always used it on my burgers.

Dinsdale · Post by **Dinsdale** » Tue Mar 22, 2005 10:15 pm

I was just homering, anyway. I grew up very near Beaverton Foods, back in the old days when they actually grew their horseradish root in a field right in the middle of town. The Beav has gotten a little too big for that now.

The new Napa Valley(bwahahaha) label has some super-grub stuff....just had it recently. I was very impressed.

Mikey · Post by **Mikey** » Tue Mar 22, 2005 11:31 pm

Dinsdale wrote:I was just homering, anyway. I grew up very near Beaverton Foods, back in the old days when they actually grew their horseradish root in a field right in the middle of town. The Beav has gotten a little too big for that now.

The new Napa Valley(bwahahaha) label has some super-grub stuff....just had it recently. I was very impressed.

Yeah, but they had to go and name it after a place in..........California??

Geez

I will have to try it though.

Dinsdale · Post by **Dinsdale** » Tue Mar 22, 2005 11:35 pm

As if they would waste agricultural land in Napa to grow mustard seed, which is a weed that grows on the side of the freeway.

Yeah.

Headhunter · Post by **Headhunter** » Wed Mar 23, 2005 12:18 pm

Inglehoffer is the shizznit. Their creole stone ground is superlative. A must have for any home kitchen. Their Horseradish is also the only kind I'll buy. Thanks for bringing me to the pond, Dins. But I've had plenty to drink from this one!

Mikey · Post by **Mikey** » Wed Mar 23, 2005 2:45 pm

In the refrigerator section.
The closest to fresh that you can get.

ppanther · Post by **ppanther** » Wed Mar 23, 2005 3:56 pm

Cream Style???

Wimp! ;)

Mikey · Post by **Mikey** » Wed Mar 23, 2005 4:41 pm

ppanther wrote:Cream Style???

Wimp! ;)

LOL!!

That brand of "cream style" is pretty damn hot (not much cream).
You can't tell much difference between that one and this one:

mothster · Post by **mothster** » Thu Mar 24, 2005 12:30 am

i like mine with lettuce and tomato
heinz 57 and french fried potato
big kosher pickle and cold draft beer
well good gawd almighty which way do i steer
for my...........

Mikey · Post by **Mikey** » Thu Mar 24, 2005 2:36 am

Damn, that sound like Paradise.

missjo · Post by **missjo** » Thu Mar 24, 2005 10:50 am

Favorite burger:

beef pattie
Egg
Bacon
cheese
grilled onions
lettuce
tomato
tomato sauce
Serve with a side of chunky crinkle cut chips with chicken salt & you have perfect artery clogging utopia
which is why I only eat this once every few months