Burger Recipie's

[JR Texas]

I prefer my burgers 100% beef. Unfortunately Thai beef is WAY too lean and needs some fat content to be able to cook on the barbecue. I have found that if you cannot get beef fat, pork fat can be used. Your burger should have at least 5% fat in it prior to cooking. As far as adding rice, onions and other spices, I think it ends up tasting like some kind of sausage. If I want a sausage sandwich, I'll use pork sausage. If you really like good hamburger OR minced pork, you'll need to grind it yourself. The white specks in Thai ground pork are usually not fat but skin.

When I lived in Bangkok I found that the marbled Thai French chuck steaks made great hamburger.

Did you just suggest adding lard to Thai beef to get the appropriate fat content? That might just work. Interesting.

I like the idea of getting the butcher to make some ground sirloin using Thai beef, mix in some lard, marinate in garlic and onion powder, dash of red wine, maybe bit of soy sauce.....overnight in fridge.......then on the grill........might work and actually taste good.

Jes_s Chr!st JR, lay off! I gotta go to the Duke's now thanks to you!

When it comes to good food, I will never stop.......never, never, never! :D :D

[tutsiwarrior]

Give us your recipe to start us off, MrT!

Mine's pretty boring:

ground beef

diced white onion

garlic mash or garlic salt

pepper

bit of paprika

sometimes beaten egg and bread crumbs

mash then all together, make balls and flatten to patties. Put in red hot skillet to brown each side and then turn down to cook, flipping at whim. I like mine BBQed but a frypan works.

Soemtimes I make an onion gravy to pour over them with mashed potatoes. Poor man's steak.

mine's like miz jet's but definitely add the bread crumbs and egg and high dose wid worcestershire plus a few generous shakes ob tabasco. Use 1-2 lbs ground beef (I grind me own), roll into a cake, pop inta de oven an' ye gots MEAT LOAF (pretty much need the eggs and bread crumbs for this purpose)...eat half when fresh outta de oven an' save de rest fer cold MEAT LOAF sandwiches...

(a condemned man in the movie The Green Mile is asked what he'd like fer a last meal: 'meat loaf, mashed potatoes an' corn bread...' )

don't let yer meat loaf...

Edited September 16, 2007 by tutsiwarrior

[Gary A]

I prefer my burgers 100% beef. Unfortunately Thai beef is WAY too lean and needs some fat content to be able to cook on the barbecue. I have found that if you cannot get beef fat, pork fat can be used. Your burger should have at least 5% fat in it prior to cooking. As far as adding rice, onions and other spices, I think it ends up tasting like some kind of sausage. If I want a sausage sandwich, I'll use pork sausage. If you really like good hamburger OR minced pork, you'll need to grind it yourself. The white specks in Thai ground pork are usually not fat but skin.

When I lived in Bangkok I found that the marbled Thai French chuck steaks made great hamburger.

Did you just suggest adding lard to Thai beef to get the appropriate fat content? That might just work. Interesting.

I like the idea of getting the butcher to make some ground sirloin using Thai beef, mix in some lard, marinate in garlic and onion powder, dash of red wine, maybe bit of soy sauce.....overnight in fridge.......then on the grill........might work and actually taste good.

I'm not sure lard would work. There's something about the white fat ground with the beef that makes the hamburger stay together when cooking on the grill. Without the fat the burgers frequently fall apart. Lard may very well work for a steak because it's the fat burning that gives the barbecue flavor. I'll have to try that when I do my next steaks. Thanks for the idea.

[JR Texas]

I prefer my burgers 100% beef. Unfortunately Thai beef is WAY too lean and needs some fat content to be able to cook on the barbecue. I have found that if you cannot get beef fat, pork fat can be used. Your burger should have at least 5% fat in it prior to cooking. As far as adding rice, onions and other spices, I think it ends up tasting like some kind of sausage. If I want a sausage sandwich, I'll use pork sausage. If you really like good hamburger OR minced pork, you'll need to grind it yourself. The white specks in Thai ground pork are usually not fat but skin.

When I lived in Bangkok I found that the marbled Thai French chuck steaks made great hamburger.

Did you just suggest adding lard to Thai beef to get the appropriate fat content? That might just work. Interesting.

I like the idea of getting the butcher to make some ground sirloin using Thai beef, mix in some lard, marinate in garlic and onion powder, dash of red wine, maybe bit of soy sauce.....overnight in fridge.......then on the grill........might work and actually taste good.

I'm not sure lard would work. There's something about the white fat ground with the beef that makes the hamburger stay together when cooking on the grill. Without the fat the burgers frequently fall apart. Lard may very well work for a steak because it's the fat burning that gives the barbecue flavor. I'll have to try that when I do my next steaks. Thanks for the idea.

Let us know if it works. Here is the lard I would like to find.......it is solid like butter and used for Mexican food, not liquid:

[Jet Gorgon]

Boy, I dunno chefs, adding lard to hamburger? I reckon a bit of bacon drippings would be better and add good flavour if really needed. (My Mom has always kept a mug of bacon fat in the fridge.)

I just read a fancy Vancouver food mag; here's a sampling for you chefs to giggle over:

Baked tomatoes: cook at 300 degrees for two to three hours, depending on the size...(huh? globs of burnt red crisp?)

roux: this chef uses skimmed milk to cut down on fat (milk in feking roux?)

Then my favourite: shopping in a convenience store in a small town for those delightful new culinary finds (when the fek did 7-11 ever have ingredients for anything more spectacular than extra spicy instant noodles?)

hehe