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18 July 2006 @ 03:27 pm
So if you're a burger fan you should have an opinion on where to get the best one in town - or out of town, if there's one somewhere that's really so fantastic we should all strive to venture out and try it one day. Personally I am a fan of the cheeseburger from George's. It's simply good and delicious, perfect with a side of fries. There are other places with really good burgers, but a lot of them that claim to have the "best" burger really just have a greasy burger - which can be tasty, but there is such a thing as too much grease.

So, where do you get your favorite burger?
12 July 2006 @ 07:37 pm
not many people watching yet, but oh well.

so i made some burgers tonight. they were some quickies, so i could get to watching SYTYCD, but they were still pretty good.

i haven't made burgers from scratch in awhile because of my living situation for the last year. so i don't even remember exactly what all i used to do, but i know it was a little more than this.

first up, some Jack Miller's
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it's supposed to be cajun barbeque sauce. it's not very barbequey i don't think, but it's got a lot of good stuff in it, and i think a great thing to add to the ground meat. it's got onions in it, which i'm not a fan of, but since they're cooked down and going into the mixture, not laying out on top, i can handle them. to give you an idea of what all you're adding with Jack Miller's, some of the ingredients listed are: mustard, ketchup, onions, chili suace, hot sauce, worcestershire (which i add more of anyway), vinegar, paprika, and garlic.

the Louisiana staple, Tony Chachere's
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although just remember it's pretty high in salt, so don't add any other salt (like onion salt or garlic salt), or maybe get the salt free version they make.

my aunt poured in a bit of parsley too, apparently she feels that goes with ground meat. i'm not saying it doesn't, i've just never poured it into burgers. i'm not sure it made a difference or not, but it certainly didn't ruin anything.

i think in the past i've also added things like mustard, or real barbeque sauce, minced garlic, and italian salad dressing. i remember someone telling me to add an egg white to help the burgers stay together.

so tell me what you do.
28 June 2006 @ 04:26 pm
Yesterday evening I had dinner at Cheeburger Cheeburger. (It's located in the Target Shopping center next to -omg- the Nestle Toll House Cookies & Ice Cream store.)

They are known for their signature burger, the POUNDER:

The "Famous Pounder" is actually 20 oz. before cooking... If you can eat the whole thing, they'll put your picture on the Wall of Fame.

I ordered the smallest burger, The Classic, which was 5.5 oz. before cooking, which makes it roughly a QP when served.
The burger was delicious. I ordered my medium-well bc I do not like crispy edges, and it was perfect. The great thing about this restauarant is that there are over 20 toppings to choose for your burger, including somewhere between 6-8 cheeses. (for details, see The Menu) I stuck with the traditional toppings - lettuce, tomato, mustard, pickle, mayo, ketchup - but its nice to have options. I meant to ask what type of bun they served it on, because it was different than the seeded kind you normally see, and it did not get soggy or fall apart like some buns do about halfway through. Whatever it was, I liked it!

Longer, full restaurant "review" posted in br_eats
20 June 2006 @ 02:16 pm
If you are going to make burgers, get yourself some Uncle Brotha's hot sauce (I think they have a website). The stuff is insane! Not watery eye spicy but smokey flavor. And when you put it in burgers it makes them oh so sweet! Delice!

Oh, and join dcfemmes just cause ;) we need peeps to get it going. :)
20 June 2006 @ 12:34 pm