• CheezeBurgers was:This is Discouraging

    From Dave Drum@1:229/452 to Kurt Weiske on Tue Jul 20 19:18:54 2021
    Kurt Weiske wrote to Dave Drum <=-

    Title: Classic Diner Burger

    1 tb Worcestershire sauce

    MMMMM--------------------------TOPPINGS-------------------------------
    American cheese


    I'd forgotten about adding Worcestershire sauce to the meat - lately
    I've been getting lazy and buying pre-made patties.

    One sauce I like on burgers is A1. But, oddly, not on steak. If you ever
    see me put A1 on aa steak in a restaurant you can bet your bippy I'll
    never eat there again.

    As for cheese, I saw an interesting vid with Tony Bourdain and another chef talking about the perfect burger. The potato bun was important,
    you want a bun that's grilled to give it a little crispness.

    My favourite cheese for a burger is bleu cheese. Yellow cheese is OK. Especially rat cheese or Colby.

    The burger shouldn't be too big, you want each bite to have all of the condiments.

    Diameter, sure. What about thickness?

    The point they made that I remembered was that they insisted that you should use American cheese in a Proper Burger, because of the way it
    melts andthe flavor when it's heated. I've tried that lately in restaurants and while feeling slightly odd for choosing a manufactured cheese product over Havarti, Swiss or Cheddar, They Were Right.

    Gimme a bleu cheese and bacon burger with tomato, onion and mayo any
    day. Or this guy .... with all but the bleu cheese.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Dave's Unburger
    Categories: Five, Beef, Cheese, Sandwiches
    Yield: 1 Sandwich

    1/2 lb Ground chuck
    1 sl Round Colby or Longhorn
    - cheese 3/16" thick
    Salt & pepper
    1 6" seeded bun; toasted

    Hand form two burger patties from the chuck. Place the
    cheese on top of a patty and cover with second patty.
    Crimp edges together to form one nice sized hamburger
    patty.

    Cook on/in very hot griddle/skillet for 90 seconds on
    first side, flip and cook on other side until melted
    cheese begins to ooze from the meat. Season with salt
    and pepper.

    Place on toasted bun and top with whatever condiments
    you desire.

    An Uncle Dirty Dave Recipe

    MM Format by Dave Drum - 06 June 1996

    Uncle Dirty Dave's Kitchen

    MMMMM

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  • From Kurt Weiske@1:218/700 to Dave Drum on Tue Jul 20 17:53:40 2021
    Re: CheezeBurgers was:This is Discouraging
    By: Dave Drum to Kurt Weiske on Tue Jul 20 2021 07:18 pm

    One sauce I like on burgers is A1. But, oddly, not on steak.

    Another sauce that might be good in a burger is HP Sauce. It's an English sauce, like A1 but more complex, less bite. A cross between Worcestershire and ketchup, maybe. It's wonderful on Fries and in any meat stew.
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