solitary primitive discusses cheeseburgers

[franksolich]

http://www.democraticunderground.com/discuss/duboard.php?az=view_all&address=236x87917

Oh my.

cbayer   (1000+ posts)      Sat Jun-25-11 06:19 PM
Original message
 
Cheeseburgers!!

Summertime and the grill is all heated.

I love a good cheeseburger and thought we might share our favorites here.

Tonight I plan to make burgers with soft blue cheese buried between two thin patties. I will also grill some vidalia onions and serve this open face on toasted french bread. I was taught to not "overwork" ground beef, so will add very little to the patties themselves.

Drooling already.

Just as an aside, I had an interesting burger on a recent road trip. It was called a steamed cheeseburger and is apparently unique to certain parts of Connecticut. They use tuna fish cans with holes drilled in the bottom. They put the ground beef in one and the cheese (monterey jack, I think) in another. They they steam them both. The melted cheese is poured on top of the burger and it was absolutely delicious, but very different than your usual grilled burger.

So what are some of your favorite burger recipes?

Well, since no primitives are hanging around the cooking and baking forum, franksolich might as well offer his own favorite cheeseburger recipe, although it's off the top of his head.

-hamburger patty, leanest beef possible, cooked on grill, squeezed down hard so as to drain all the grease

-1/4th tablespoon of salt, 1/16th tablespoon of pepper, on the patty

-about 1/8th pound of real cheese (cheddar, swiss, roquefort, whatever)

-whole wheat hamburger bun

-lettuce, tomato

-blue cheese dressing

-sour cream

-real mayonnaise

-sliced cucumbers

-appetizer, pepperoni pizza with a mountain of sour cream on top

-drink, either a pint or quart (depending upon the heat) of real whole 100% milk

franksolich lives for cheeseburgers like this.

edited to add an overlooked ingredient; sorry for the inconvenience

[Inga]

Do you layer or mix the sauces?

[franksolich]

Do you layer or mix the sauces?

The blue cheese dressing goes on top, where others usually put ketchup and mustard.

The real mayonnaise goes under the hamburger.

The sour cream is dolloped all over.

[Chris_]

My favorite cheeseburger is red onion, diced jalapenos, sour cream, and melted nacho cheese sauce and a toasted bun.

[franksolich]

My favorite cheeseburger is red onion, diced jalapenos, sour cream, and melted nacho cheese sauce and a toasted bun.

Do red onions taste differently than regular onions?

I really don't know.

[Chris_]

Yes.  They're very tangy and rich.

[GOBUCKS]

Do you layer or mix the sauces?

Coach uses so much sour cream, he stores it in sterilized oil drums. It's really pretty awful.
It's like kimchi in a Korean household, except you shouldn't put kimchi on a baked potato.

[Inga]

Do red onions taste differently than regular onions?

I really don't know.

I like the red onions more. They seem sweeter. Sometimes i like avocados on mine.

[Inga]

Coach uses so much sour cream, he stores it in sterilized oil drums. It's really pretty awful.
It's like kimchi in a Korean household, except you shouldn't put kimchi on a baked potato.

Holy cow, that a lot of sour cream.

[franksolich]

Coach uses so much sour cream, he stores it in sterilized oil drums.

Well, that's not true, quite.

Admittedly, I buy five or six 16-ounce containers a week, and if the feeling is right, I dine on it as if ice cream.

I'm the dairy farmer's best friend.

I know, I know.

I assume there's some sort of body deficiency in things that dairy products give, and this makes up for it.  It drives others nuts, that franksolich can consume all this with no adverse effects on his health or his weight.

I think, seriously, there's some sort of body deficiency that dairy goods make up for.

[BEG]

I don't like to use lean meat for hamburgers, you need the fat so that the hamburger isn't dry. It also needs to be cooked medium rare.

[GOBUCKS]

Come to think of it, kimchi on a baked potato may not be bad.
Kimchi is great stuff.
 

[BEG]

I like the red onions more. They seem sweeter. Sometimes i like avocados on mine.

I put avocados (and cheese) on BLT's and guacamole on hamburgers. Yum!

[franksolich]

I don't like to use lean meat for hamburgers, you need the fat so that the hamburger isn't dry. It also needs to be cooked medium rare.

I know, madam; I've always been in the tiniest of minorities on this subject, both here in the DUmpster and out here in real life.

To each his own, and if that's the way the vast overwhelming majority likes their hamburgers, more power to them, and if they were guests of mine, that's the way they'd get them.

But as for me, I don't do grease.  The mere whiff of it churns the stomach.

[BEG]

Come to think of it, kimchi on a baked potato may not be bad.
Kimchi is great stuff.
 

kimchi is gross.

[BEG]

I know, madam; I've always been in the tiniest of minorities on this subject, both here in the DUmpster and out here in real life.

To each his own, and if that's the way the vast overwhelming majority likes their hamburgers, more power to them, and if they were guests of mine, that's the way they'd get them.

But as for me, I don't do grease.  The mere whiff of it churns the stomach.

You and my mom would get along swell.

[franksolich]

kimchi is gross.

I had to look it up; I'm not familiar with Asian cookery.

Kimchi (play /ˈkɪmtʃi/; Korean: 김치 [kimtɕʰi]), also spelled gimchi, kimchee, or kim chee, is a traditional fermented Korean dish, made of vegetables with varied seasonings. Kimchi may also refer to unfermented vegetable dishes.[1][2][3] There are hundreds of varieties of kimchi, made with a main vegetable ingredient such as napa cabbage, radish, green onions or cucumber.[4] Kimchi is the most common banchan, or side dish, in Korean cuisine. Kimchi is also a main ingredient for many popular Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi bokkeumbap)

[Chris_]

The Korean restaurant down the street serves kimchi but like everything else there, it's tolerable but not good or great.  Their bulgogi is excellent, but it's the only thing they serve that is. 

I'll have to see if the sushi restaurant in the neighborhood serves it.

[franksolich]

You and my mom would get along swell.

Actually, having come from a family that "enjoyed" eating, and watching what happened to them, made me at a young age leery, very leery, of the notion of "enjoying" food.

This is NOT a criticism of others--unrelated to me by genetics, remember--who enjoy fine foods; just an explanation of why I am what I am, why I do what I do.  Every family tree is different from other family trees, and if one can enjoy fine foods without deteriorative effects, great.

I think of food merely as a fuel, and credit that attitude to that I myself am still around, and healthy (reasonably so), while others in the family aren't.

[franksolich]

The Korean restaurant down the street serves kimchi but like everything else there, it's tolerable but not good or great.  Their bulgogi is excellent, but it's the only thing they serve that is. 

I'll have to see if the sushi restaurant in the neighborhood serves it.

Well, damn, I had to go and look those up, sir.

Bulgogi (Korean pronunciation: [bulɡoɡi]) is a Korean dish that usually consists of marinated barbecued beef, although chicken or pork may also be used.[1]

Sushi (すし、寿司, 鮨, 鮓, 寿斗, 寿し, 壽司?) is a food of Japanese origin consisting of cooked vinegared rice (shari) combined with other ingredients (neta). Neta and forms of sushi presentation vary, but the ingredient which all sushi have in common is shari. The most common neta is seafood.

Raw meat sliced and served by itself is sashimi.

As I said, I never paid attention to Asian food.

[GOBUCKS]

kimchi is gross.

I like Korean. Bulgogi is good, too. In fact, we made a bulgogi recipe using venison a couple of weeks ago.
My wife liked the bulgogi, but she won't try kimchi.

[Inga]

I put avocados (and cheese) on BLT's and guacamole on hamburgers. Yum!

Someone with very good taste.Sound like my kind of BLT.

[franksolich]

Well, you guys are making me learn more than I want to know, about food.

Guacamole is an avocado-based dip that originated in Mexico.[1] It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) with sea salt. Some recipes call for limited tomato, spicy minced chile such as jalapeno, white onion, lime juice, and/or additional seasonings.

I've heard of this--of course--and seen it, but never paid much attention to it, much less tried it, and never knew until thirty seconds ago what's in it.

[Chris_]

I didn't either... I don't care for avocado.

[BEG]

I didn't either... I don't care for avocado.

I'm going to force you to try great guacamole when you come to Dallas.