Randy Wigginton 
Master of Wine
Posts: 10857
 | | 02-07-2005 07:31 PM |
| 1/2 lb Lobels Wyoming Burger
Salt & Pepper
Garlic powder
Soft white bun
Blue Cheese
Tomato
Fresh Aioli | | | |
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PilotBrad
Livermore, CA
Grape Fermenter
Posts: 509
| | 02-07-2005 09:18 PM |
| I just finished lunch, but this thread is making me hungry all over again!  | | Brad (formerly know as PilotBrad)
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kpak
Alaska
Wine Bottler
Posts: 3111
| | 02-07-2005 10:38 PM |
| Had the burger at the Martini House last week.
OMG
that was the best | | | In theory, there is no difference between theory and practice. In practice, there is
.ps - friends don't let friends eat farmed salmon. | |
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David Sullivan
Barrel Sampler
Posts: 2276
| | 02-07-2005 11:03 PM |
|
Quote:
1/3 lb Ground Sirloin pressed thin and wide, with salt and pepper, grilled medium on a very hot grill.
Grated sharp cheddar, melted on top
Big dense soft roll from the bakery, toasted on the grill.
Ketchup, Mayo, lettuce and tomato.
Hey!, were you looking over the fence last night?  | | | |
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Budman
Philly Suburbs
VinoCellar.com Extraordinaire
Posts: 23688
| | 02-08-2005 12:35 AM |
| lamb chops and mushroom pasta | | | |
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David Walker
Barrel Sampler
Posts: 2284
| | 02-08-2005 12:46 AM |
| Quote:
lamb chops and mushroom pasta
Now THAT's an interesting burger, Bud. | | | |
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Budman
Philly Suburbs
VinoCellar.com Extraordinaire
Posts: 23688
| | 02-08-2005 12:53 AM |
| Oops. Wrong forum. I guess I'm a 'post count whore'!!!  | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts: 12487
| | 02-08-2005 01:04 AM |
| 1/2 lb ground sirloin (<--dead cow)  Cheddar Cheese Fried Bacon Mustard Grilled, of course.  | | | Joe-----Wine is like potato chips around me...if it's open, it's gone. | |
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kpak
Alaska
Wine Bottler
Posts: 3111
| | 02-08-2005 03:21 AM |
| I do love a good buffalo burger, too. Charcoal grilled with red onion and leaf lettuce. Pepper jack doesn't hurt it but is not required. A bit of mustard on a toasted onion bun, if no good tomato available, catsup/ketchup is allowed. Cranberry catsup is better. | | | In theory, there is no difference between theory and practice. In practice, there is
.ps - friends don't let friends eat farmed salmon. | |
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ChangeMe
Barrel Sampler
Posts: 2098
| | 02-08-2005 04:16 AM |
| The cafeteria at MCI's HQ in Ashburn, VA, serves a buffalo burger with Boursin cheese on it. It's a really good burger IF if cooked properly and left to grill - not smashed while cooking. Buffalo gets too dry too easily if not handled just so. | | | |
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whiner
Second star to the right, and straight on till morning
Wine Thief
Posts: 2875
| | 02-08-2005 01:34 PM |
| Meat: 1/2 and 1/2 ground chuck and ground sirloin with a little worstchestire sauce and beer and mustard powder; garlic pressed through a grater is optional.
-1/2lb burger, not too thick, not too flat, grilled over high, open, charcoal/wood flame (maybe just a bit of hickory wood thrown in on occasion) to medium (if I bought the meat ground) or medium rare (if I ground the meat myself)
-Sharp cheddar such as Herkimer from upstate New York, sliced and placed over burger long enough before it comes off the grill that it has a chance to begin to melt, but not fully melt.
-Sliced red onion
-Regular deli mustard such as Gouldens or a spicy brown mustard such as made by Sierra Nevada
-Heinz Ketschup (on occasion in conjunction with a little high-quality BBQ sauce)
-Toasted regular bun
Served with:
-Onion Rings
-Grilled corn on the cob
-Sierra Nevada or Harpoon Pale Ale
a | | I can't listen to that much Wagner. I start getting the urge to conquer Poland.
-- Woody Allen | |
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John Chasse
Grape Stomper
Posts: 171
| | 02-09-2005 02:00 PM |
| 1/3 lb of FRESHLY ground chuck
season liberally with sea salt and pepper
Aged sharp cheddar cheese
cooked medium over direct heat
now, here's an important element....
serve on a grilled, sandwich-sized english muffin - much better than a roll | | | |
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Rothko
Palm Beach
Wine Connoisseur
Posts: 5721
| | 02-09-2005 05:14 PM |
| The Good Morning Burger:
18 ounces of sizzling ground beef, soak it in rich, creamery butter
then top it off with bacon, ham, and a fried egg. | | | |
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ChangeMe
Barrel Sampler
Posts: 2098
| | 02-09-2005 08:43 PM |
| Quote:
The Good Morning Burger:
18 ounces of sizzling ground beef, soak it in rich, creamery butter
then top it off with bacon, ham, and a fried egg.
You must be your cardiologist's best friend. | | | |
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ChangeMe
Master of Wine
Posts: 11169
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David Walker
Barrel Sampler
Posts: 2284
| | 02-09-2005 09:52 PM |
| Quote:
if no good tomato available, catsup/ketchup is allowed.
What's the difference between "catsup" and "ketchup?" | | | |
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Rothko
Palm Beach
Wine Connoisseur
Posts: 5721
| | 02-09-2005 11:11 PM |
| Quote:
Quote:
The Good Morning Burger:
18 ounces of sizzling ground beef, soak it in rich, creamery butter
then top it off with bacon, ham, and a fried egg.
You must be your cardiologist's best friend.
That's actually a burger from a Simpsons episode. I have never actually eaten one.
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ChangeMe
Barrel Filler
Posts: 1475
| | 02-10-2005 12:48 AM |
| Bacon, smoked gouda, raw onion, fried onions, sauteed mushrooms, tomato, BBQ sauce. | | | |
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David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30914
| | 02-10-2005 03:15 AM |
| Am I the ONLY one who doesn't want cheese on their burger? | | | |
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Sacred Cow
Wine Thief
Posts: 2764
| | 02-10-2005 03:36 AM |
| Nope. Mike | | | |
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