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Post by haasfan on Apr 7, 2007 22:15:16 GMT -5
To 1lb of good ground beef add .5 tablespoon of garlic powder and of onion powder with one teaspoon of fresh black pepper and a good pinch of salt plus a small handfull of chopped red onion. mix lightly, make lightly packed balls, place one at a time between two sheets of waxed paper, press thin and cook for a minute on each side on the ten minute pre heated griddle. Delicious.
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Post by damnoldhippie on Apr 7, 2007 22:21:57 GMT -5
Nothin' like a good burger, and those look like good burgers...
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Post by haasfan on Apr 7, 2007 22:25:47 GMT -5
thanks damnoldhippie, they were damn good. really were. one minute on each side and that's it!
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Post by damnoldhippie on Apr 7, 2007 22:28:14 GMT -5
Have you ever tried Bison burgers? we never buy ground beef anymore. Bison has less cholesterol than chicken, and we get it ground 90 percent lean. They'll also grind chili meat or make stew chunks for us.
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Post by cdclaycomb on Apr 8, 2007 6:54:01 GMT -5
Have you ever tried Bison burgers? we never buy ground beef anymore. Bison has less cholesterol than chicken, and we get it ground 90 percent lean. They'll also grind chili meat or make stew chunks for us. We love bison burgers and buy bison meat when we can get it. There's also a restaurant in town that serves a wonderful bison rib-eye and I order it every time it's on the menu. Of course, I can never eat even half of it, but boy, are Lily and Morgan happy when I get home!
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Post by damnoldhippie on Apr 8, 2007 11:29:12 GMT -5
The butcher at Central Market south here told us that they now sell between 300-400 pounds of bison every week! They do the rib-eyes as well. We honestly don't buy plain old beef at all anymore, unless it's an organic/non-hormone and a really good cut on sale. The bison is now our all-around "red meat" and makes the best chili and burgers and stew. Some people say that the steak has a sort of "liver" flavor, but we really haven't found that to be true. And it's not very much more expensive than plain beef, when you see how much less fat there is in it.
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Post by cdclaycomb on Apr 8, 2007 11:58:57 GMT -5
I don't think it's "livery" at all......just a really good meaty flavor.
We live in a small town and I have to drive about 40 miles to get to a place that sells any bison at all and about 70 miles to get anything other than ground meat. I've thought about asking my friendly restaurant chef if he would order it for me too....I know the owner pretty well and we're good customers, so maybe they would be willing to hook me up.
Like you Hippie, I would never buy beef if I had a ready supply of bison. It's good stuff!
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Post by ahappycamper on Apr 8, 2007 13:59:27 GMT -5
Robert,
What is the "doneness" of the burgers at 1 minutes on each side?
What temperature do you heat the griddle on for the 10 minutes?
Thanks!
Janice
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Post by haasfan on Apr 8, 2007 15:37:37 GMT -5
I pre heat at full blast for ten minutes 'cause i just love to hear that SIZZLE wheni throw down the beef! The doneness after a minute on each side is medium+.....all depends on how thick your meat is to begin with and i go for very thin burgers....
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Post by michigandon on Apr 27, 2009 4:06:04 GMT -5
How much of a splatter mess does that make? What is the cleanup like afterwards?
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