On May 21, 12:22*pm, "Steve Freides" <st...@kbnj.com> wrote:
> Here's what we do - we fell in love with Bubba Burgers for a while -
> store bought, frozen, nothing but beef and onions - the onions made them
> very much to our liking.
> We then decided to stick with grass-fed beef, so we started making our
> own. *First step was grass-feed ground beef from the local Whole Foods -
> mix with grated onions (nothing fancy, just bag onions from the grocery
> store - suggestions welcomed as to what else to try here) and they were
> very good.
> Then I got the idea, since our burgers were a little dry tasting, to mix
> in some ground pork, also from the local Whole Foods. *There seems to be
> no such thing as grass-fed since pigs don't eat that way, but the Whole
> Foods stuff is, well, along those lines - free of antibiotics, and I
> frankly don't remember what all else it says on the wrapper.
> Our current burger is either 1:1 or 2 parts beef, 1 part pork, plus
> above-mentioned grated onion, and it's very good. *We typically make a
> few pounds worth and they keep well in the fridge as leftovers. *No
> seasoning at all added to the meat. *We don't use a grill (long story)
> but cook them on the stove in a frying pan, sometimes cast iron,
> sometimes stainless steel, with a little bit of olive oil in the pan.
> Typical consumption method here is: Trader Joe's French Bread Rolls -
> cut in half, put a decent amount of raw milk, sharp cheddar on each
> half, put in toaster over on 400 F for about 3 minutes until golden
> brown. *Put a burger between and eat - the kids add ketchup, we don't.
> The cheese on the roll works much better than the cheese on the burger,
> IMHO, because it gets all brown and bubbly and delicious.
> Leftovers also work well as the basis for a quick Sloppy Joe (a thick
> meat sauce eaten on a roll), also crumbled as taco/tortilla meat
> So, try it if you like, comments if you like as well, especially a bit
> of an education about onions and what I might try next to use my
Regular feedlot ground chuck, salted and patted into burgers.
Grilled. Toasted Zingerman's Bakehouse onion roll, mayo,
tomato, lettuce, sliced raw onion, salt and pepper. DH
uses ketchup in place of the tomato, and adds a slice of
American cheese. Occasionally he also uses A-1.