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Author Topic: The Hamburger (4 GScholz)  (Read 2436 times)

Offline Sandman

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The Hamburger (4 GScholz)
« on: September 27, 2004, 01:12:23 PM »
Meat... 0.25 pounds of ground beef, at least 15% fat... 22% is even better. You can season it if you want, but a little salt and pepper is probably all you need.

Grill it. Medium to medium well and place a slice of american cheese on it when you remove it form the grill. (IMHO, american cheese is vile stuff suited for hamburgers and grilled cheese sandwiches and nothing else.)

Lightly toast the bun (roll).

Now stack from the bottom up:

1. Bun
2. Mustard (standard yellow... no honey mustard or dijon)
3. Meat
4. Cheese (already placed)
5. 3 slices of sweet pickle (dill is okay too)
6. 1 slice of tomato
7. 1 slice raw red onion (or... grilled white onion)
8. leaf of iceberg lettuce
9. mayonnaise
10. bun.

Or... repeat 3 and 4 for a double. ;)


Serve with french fried potatos, garnished with Heinz-57 Ketchup and a Coca-Cola with crushed ice (or a chocolate milk-shake). Do not dip fries in mayonaisse. It is an unholy abomination to do so. ;)
« Last Edit: September 27, 2004, 02:01:09 PM by Sandman »
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Offline ra

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The Hamburger (4 GScholz)
« Reply #1 on: September 27, 2004, 01:15:24 PM »
That sounds like what most people call a cheeseburger.  It's a very tricky distinction.  You can tell, because it has cheese.
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Offline AKS\/\/ulfe

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The Hamburger (4 GScholz)
« Reply #2 on: September 27, 2004, 01:19:35 PM »
I like to mix up whatever beef I can get on sale (usually its 80% lean) with A1 sauce, worceshire sauce, sliced onions, saltine crackers (or bread crumbs) so the sauces don't let the meat fall apart on the grill, and throw a little olive oil on the outside of the formed patties just before I put the patties on the grill.

This causes them to sear on the outside and keep most of the flavor on the inside, plus it allows you a slightly pinker middle but still have a juicy burger.


Another good one is to use normal italian herb seasoning sprinkled and sliced onions mixed into the beef before forming the patties.
-SW
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Offline Curval

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The Hamburger (4 GScholz)
« Reply #3 on: September 27, 2004, 01:40:29 PM »
1.  Make sure it is Hellman's mayonaise.
2.  Where's the bacon?  Good lord Sandman!!!!!
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Offline AKS\/\/ulfe

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The Hamburger (4 GScholz)
« Reply #4 on: September 27, 2004, 01:43:54 PM »
Ew, mayonaise.
-SW
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Offline straffo

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The Hamburger (4 GScholz)
« Reply #5 on: September 27, 2004, 01:55:12 PM »
1. Bun
==> will be hard to find here ... let say a piece of Baguette :)

2. Mustard (standard yellow... no honey mustard or dijon)
==> eeeekkk there's not other mustard than Dijon !

3. Meat
==> ok

4. Cheese (already placed)
==> wich one of our 400 kind of cheese ??

5. 3 slices of sweet pickle (dill is okay too)
==> ok but won't be sweet :) (sweet version is not availlable here)

6. 1 slice of tomato
==> ok

7. 1 slice raw red onion (or... grilled white onion)
==> ok

8. leaf of iceberg lettuce
==> ok

9. mayonaisse
==> ok, but I'll use mayonaise if you don't mind ;)

10. bun.
==> ok
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Offline Sandman

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The Hamburger (4 GScholz)
« Reply #6 on: September 27, 2004, 01:57:28 PM »
Quote
Originally posted by ra
That sounds like what most people call a cheeseburger.  It's a very tricky distinction.  You can tell, because it has cheese.


LOL.
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Offline Nilsen

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The Hamburger (4 GScholz)
« Reply #7 on: September 27, 2004, 02:00:03 PM »
Quote
Originally posted by AKS\/\/ulfe
Ew, mayonaise.
-SW


ill second that, and ill throw in a "ew, pickle"
« Last Edit: September 27, 2004, 02:05:48 PM by Nilsen »
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Offline Sandman

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The Hamburger (4 GScholz)
« Reply #8 on: September 27, 2004, 02:02:52 PM »
Quote
Originally posted by straffo
1. Bun
==> will be hard to find here ... let say a piece of Baguette :)

4. Cheese (already placed)
==> wich one of our 400 kind of cheese ??

9. mayonaisse
==> ok, but I'll use mayonaise if you don't mind ;)


Bread is bread... :)

American Cheese...

Or... you could use mayonnaise. ;)
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Offline straffo

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The Hamburger (4 GScholz)
« Reply #9 on: September 27, 2004, 02:13:27 PM »
hehe :)

When I do Hamburger I add pancetta/mozzarella (or "tomme de savoie"/raclette cheese) ,garlic and "piment d'espelette"
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Offline Curval

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The Hamburger (4 GScholz)
« Reply #10 on: September 27, 2004, 02:22:07 PM »
Straffo, you know I worship French cuisine and that on any discussion regarding food I would normally defer to your wisdom..

BUT....this is a hamburger/cheeseburger we are talking about.  You French guys have no knowledge of the subject matter and therefore have no ability to comment.

;)

Neither do the British actually.

When I was over there in school years ago you had to order a "Beefburger" otherwise you would end up with a bunch of ham stuck between a bun.
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Offline Curval

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The Hamburger (4 GScholz)
« Reply #11 on: September 27, 2004, 02:23:04 PM »
Quote
Originally posted by straffo
raclette cheese


Mmmmmmmm raclette.  No fair...now I'm really hungry.
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Offline straffo

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The Hamburger (4 GScholz)
« Reply #12 on: September 27, 2004, 02:25:51 PM »
Well I would agree with you Curval  but as I substitute also "Pan Bagnat" for the buns there is almost nothing left of the original Hamburger recipe :D.


ps : I made my 1st Raclette with the kids this WE ;)
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Offline Curval

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The Hamburger (4 GScholz)
« Reply #13 on: September 27, 2004, 02:30:16 PM »
There is a small restaurant in Geneva that serves the BEST raclette.  

Word of advice to anyone out there trying raclette:

Do NOT, I repeat DO NOT drink a cold coke while eating it.  I was warned but didn't listen because I was thirsty.  I couldn't poop for about 4 days.;)
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Offline Sandman

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The Hamburger (4 GScholz)
« Reply #14 on: September 27, 2004, 02:31:45 PM »
Pardon my ignorance... what is a raclette?
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