Burger Cooking Preference

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Author
Namho
Cheeseburger
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RE: Burger Cooking Preference 2007/02/10 10:47:58 (permalink)
quote:
Originally posted by ChiTownDiner

Pickin up a cheeseburger Crave case in 10 minutes enroute to the Bear's victory party...aka, The Super Bowl!
So how did that work out for ya?....LOL JK

#31
PepperPhil
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RE: Burger Cooking Preference 2007/02/10 16:52:35 (permalink)
CajunKing.......


An undercooked burger put me in the hospital once for over a week. now it's a matter of choice to get them extra well done... sometimes crispy... the same way i cook em on the BBQ
#32
ann peeples
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RE: Burger Cooking Preference 2007/02/10 17:44:28 (permalink)
I like them pink in the middle,although I am so used to burgers being well done commercially,I dont mind well done anymore.
#33
ChiTownDiner
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RE: Burger Cooking Preference 2007/02/10 17:46:54 (permalink)
quote:
Originally posted by Namho

quote:
Originally posted by ChiTownDiner

Pickin up a cheeseburger Crave case in 10 minutes enroute to the Bear's victory party...aka, The Super Bowl!
So how did that work out for ya?....LOL JK




Crave Case turned out to be the highlight...congratulations! You guys played the game I wish we could have.
#34
db1105
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RE: Burger Cooking Preference 2007/02/11 21:09:26 (permalink)
These is nothing like a rare cheeseburger.
#35
CajunKing
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RE: Burger Cooking Preference 2007/02/12 16:47:26 (permalink)
Phil

Thanx for the explanation
#36
big g in joisey
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RE: Burger Cooking Preference 2007/03/13 00:40:45 (permalink)
Cook for about 1-2 minutes,then flip them over and cook for another 1-2 minutes either on a grill or barbecue.
#37
jinjo76
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RE: Burger Cooking Preference 2007/03/13 00:59:21 (permalink)
quote:
Originally posted by Michael Hoffman

I like mine medium rare out. Rare at home.


That's how I like them.

#38
Big Ugly Mich
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RE: Burger Cooking Preference 2007/03/13 02:21:50 (permalink)
I like mine cooked until the last bit of pink is gone, then NO MORE! PepperPhil and I are kindred spirits, and for the same reason. When I do it myself, it's on a grill, either charcoal or Foreman (I actually have a generic Foreman grill that makes those triangle sammys and waffles if you change the plates, and flip the lined plate over for a good griddle that I LOVE, even though I never make traingle sandwiches for anyone but Big Ugly Mich, because no one else likes 'em that way). I would rather do 'em broiled, but hate cleaning up the oven after broiling anything.
#39
tinkerbell
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RE: Burger Cooking Preference 2007/03/21 22:51:02 (permalink)
Hardee's.Medium Rare all the time.
#40
BunglingBill
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RE: Burger Cooking Preference 2007/03/22 10:40:46 (permalink)
My preferences for a burger??

Eating out: pink in the middle.

Eating at home: medium rare cooked in a cast-iron skillet. (I grind chuck myself at home).

Trusted place for “pink in the middle”: Red Robin

Condiments: Hellmann’s, slice of Velveeta, thick slice of red onion, and slice of ripe tomato (if available).

Bun: Poppy seed hard roll from my supermarket’s bakery.
#41
guacshorts
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RE: Burger Cooking Preference 2007/03/25 23:06:46 (permalink)
quote:
Originally posted by ShenB

Whats your preference Med.Rare, Med., Med.Well, or well?

Do you have a favorite place to go that you trust them to cook you up a med.rare burger?

How do you cook yours at home?

Personally I love a med.rare burger very juicy but I know my butcher shop and have him grind a sirloin steak for me.

I also find that cooking them quickly on a preheated George Foreman with a little season salt mixed in the patty makes for an awesome juicy patty .

A slice of cheddar on a toasted bun and a slice of onion - Mmmmmmm Burge Heaven!




Mother told me of her childhood in MX and grandma would make what was called "panocha" hamburgers:

ground beef (sometimes would add some ground pork too)
chopped onion, cilantro, jalapeño, an egg, a few tablespoons of flour
S&P to taste
mix it all together
grill it, almost well done, especially with the pork (back then)

serve on fresh bolillo (mexican round baguette)

fixings:
mayo, escabeche jalapeños, lettuce, tomatoe, onion, a dab of mustard.

sorry if it's not exactly on topic, but my mom made it a couple times and bingo!

I personally like charred using mesquite chips on the grill.

On the other hand, med-rare with cornichons, mayo, tomato, onion and a slice of thick cheese is great too.

And White-castle style sliders kick butt when needed. Seared rare.


#42
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