In Texas it's 100% beef (until told otherwise!). Funny, but I thought maybe the Euro burger was very different from a US burger but the difference is obviously minor. In Texas, the burger comes with mustard or mayo but leans more towards mustard.
A great burger always starts with mincing/grinding your own meat.
Strawberries are good.
It doesn't hurt to add tons of butter, sugar and almonds though 😛
It doesn't hurt to add tons of butter, sugar and almonds though 😛
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rarely eat parts off animal corpse any more, that wasn't always so.
when i made hamburgers, i'd fry them in this -
this stuff is not sweet, and has lard.
if it gets poured on after cooking,
there is a possibility of less hearty souls,
after eating,
having this stuff return to free air.
so,
that means this has to be cooked on.
and,
when done so, the Taste is Spectacular.
the man that concocted the basis of this recipe,
started the first barbeque restaurant in the united states.
which was a vacant lot, with a hole dug in the ground.
wood was placed in the hole, set on fire,
meat was placed on the fire w/the sauce,
then buried.
done, just before lunch ...
Henry Perry (restaurateur) - Wikipedia, the free encyclopedia
when i made hamburgers, i'd fry them in this -
An externally hosted image should be here but it was not working when we last tested it.
this stuff is not sweet, and has lard.
if it gets poured on after cooking,
there is a possibility of less hearty souls,
after eating,
having this stuff return to free air.
so,
that means this has to be cooked on.
and,
when done so, the Taste is Spectacular.
the man that concocted the basis of this recipe,
started the first barbeque restaurant in the united states.
which was a vacant lot, with a hole dug in the ground.
wood was placed in the hole, set on fire,
meat was placed on the fire w/the sauce,
then buried.
done, just before lunch ...
Henry Perry (restaurateur) - Wikipedia, the free encyclopedia
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Makes me wonder how a hamburger, fried in mercury, would taste like.
(zees afternoon, grilled green asparagus with home-made aioli dip)
(zees afternoon, grilled green asparagus with home-made aioli dip)
I'd rather grind beef meat, or at least another one's meat 😀 it's gotta hurt!
We copied hamburguers from you so it is expected some degree of similarity. What I have not seen abroad is local bars normal procedure of optionally adding a fried egg or even York ham to it. Bacon, cheese, lettuce, tomato, prickels, are common to expect.
Are we talking of real Alioli or just mayonnaisse with a clove of garlic? Because I'd rather prefer the second 😱
We get chuck and sirloin and use a Kitchen-Aid meat grinding attachment. Makes burgers which are flame-throwers, so best to use a pan and finish on the grill.
Secret for anyone who loves hamburgers visiting NYC -- "Peter Lugers" in Brooklyn has a luncheon hamburger special.
When grinding I like to use chuck, a bit of fat trimmings and of course some form of organ meat. Heart is good but liver works in a pinch.
Couple of decades ago, on holiday abroad, I got a request for pork liver.
After a 15 minute debate, I gave in, reluctantly.
At the butcher's, I was laughed at and ridiculed by the butcher and his two collegues.
Never again.
After a 15 minute debate, I gave in, reluctantly.
At the butcher's, I was laughed at and ridiculed by the butcher and his two collegues.
Never again.