Thread: Burgers - what do you do?

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
> filling.
>
> 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
> burgers.
>
> -S-

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.

Cindy Hamilton

Cindy Hamilton <[email protected]> wrote:

> 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
b
> e
>> 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
>> filling.
>>
>> 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
>> burgers.
>>
>> -S-


I'm a big fan of buffalo burgers.

I used to get fresh DiArtagnan ground buffalo

http://i6.tinypic.com/4yz2yv5.jpg

Free range
No hormones
No antibiotics

That supply dried up when my butcher's store closed.

Now I get the "Carmen Creek" box of frozen buffalo burgers at Whole
Foods. If interested, ring up your store and ask the butcher first. They
just don't farm as much buffalo in this world as fast as they do steer
and I've left empty handed many times.

I don't have a box on hand to reference the growing conditions.

I cook them to bloody rare without fear of lysteria or ecoli. Been eating
them that way for years.

I never (on rare occasions) doctor them up as the flavor of the meat is
too unique and tasty to tamper with.

The T.J. boxed frozen buffalo burgers are grain fed. There's a package of
supermarket "fresh" ground buffalo (in a square tray), also grain fed.
What does grain fed buffalo taste like? Like ordinary beef! If you blind
tasted grain fed buffalo you'd guess beef!!!

Bubba burgers ARE good and I'll doctor them up in an endless variety of
ways.

Best,

Andy

On Fri, 21 May 2010 10:11:59 -0700 (PDT), Cindy Hamilton wrote:

> 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.

I'm your husband. I don't use store-bought (and most farmers
market) tomatoes. I use Rotel (not on burgers) and ketchup on those
occasions I need tomato products.

> Occasionally he also uses A-1.

I'm not your husband. Sometimes I use Heinz 57 (or rather, the
Heinz 57 clones you can buy at most Supermarkets)

-sw

Free-range ground beef on a good roll; with arugula (the thin
stuff, not the stuff with huge leaves), olive oil, and sea salt.


Steve

On May 21, 2:06*pm, Andy <a...@b.c> wrote:
> Cindy Hamilton <angelicapagane...@yahoo.com> wrote:
> > 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
> b
> > e
> >> 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 makea
> >> 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
> >> filling.
>
> >> 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
> >> burgers.
>
> >> -S-
>
> I'm a big fan of buffalo burgers.
>
> I used to get fresh DiArtagnan ground buffalo
>
> http://i6.tinypic.com/4yz2yv5.jpg
>
> Free range
> No hormones
> No antibiotics
>
> That supply dried up when my butcher's store closed.
>
> Now I get the "Carmen Creek" box of frozen buffalo burgers at Whole
> Foods. If interested, ring up your store and ask the butcher first. They
> just don't farm as much buffalo in this world as fast as they do steer
> and I've left empty handed many times.
>
> I don't have a box on hand to reference the growing conditions.
>
> I cook them to bloody rare without fear of lysteria or ecoli. Been eating
> them that way for years.
>
> I never (on rare occasions) doctor them up as the flavor of the meat is
> too unique and tasty to tamper with.
>
> The T.J. boxed frozen buffalo burgers are grain fed. There's a package of
> supermarket "fresh" ground buffalo (in a square tray), also grain fed.
> What does grain fed buffalo taste like? Like ordinary beef! If you blind
> tasted grain fed buffalo you'd guess beef!!!
>
> Bubba burgers ARE good and I'll doctor them up in an endless variety of
> ways.
>
> Best,
>
> Andy

I forgot to mention that I cook the burgers to medium. Since I've
gotten
older, rare beef gives me a bellyache--even steak.

Luckily, I can still drink milk. The lactase engine is still working.

Cindy Hamilton

Andy wrote:

> I'm a big fan of buffalo burgers.

> Now I get the "Carmen Creek" box of frozen buffalo burgers at Whole
> Foods. If interested, ring up your store and ask the butcher first.
> They just don't farm as much buffalo in this world as fast as they do
> steer and I've left empty handed many times.
>
I've always stayed away from buffalo because I heard it was very lean,
and I generally don't like that. I'll have to give them a try as I shop
at my local Whole Foods all the time because it's only a walk (about a
mile) away.

> The T.J. boxed frozen buffalo burgers are grain fed. There's a
> package of supermarket "fresh" ground buffalo (in a square tray),
> also grain fed. What does grain fed buffalo taste like? Like ordinary
> beef! If you blind tasted grain fed buffalo you'd guess beef!!!

> Bubba burgers ARE good and I'll doctor them up in an endless variety
> of ways.

Our homemade Bubbas are _better_.

-S-

"Steve Freides" <[email protected]> wrote:

> Andy wrote:
>
>> I'm a big fan of buffalo burgers.
>
>> Now I get the "Carmen Creek" box of frozen buffalo burgers at Whole
>> Foods. If interested, ring up your store and ask the butcher first.
>> They just don't farm as much buffalo in this world as fast as they do
>> steer and I've left empty handed many times.
>>
> I've always stayed away from buffalo because I heard it was very lean,
> and I generally don't like that. I'll have to give them a try as I
shop
> at my local Whole Foods all the time because it's only a walk (about a
> mile) away.
>
>> The T.J. boxed frozen buffalo burgers are grain fed. There's a
>> package of supermarket "fresh" ground buffalo (in a square tray),
>> also grain fed. What does grain fed buffalo taste like? Like ordinary
>> beef! If you blind tasted grain fed buffalo you'd guess beef!!!
>
>> Bubba burgers ARE good and I'll doctor them up in an endless variety
>> of ways.
>
> Our homemade Bubbas are _better_.
>
> -S-


-S-

My methods aren't very well approved by most of the rfc membership.

Buffalo IS lean but if you cook them to bloody rare they're astonishingly
juicy and delicious!!!

Take a sturdy paper plate. Put an eight-ply dinner napkin in the plate.
Open along the hinge and drop in a "Carmen Creek" frozen buffalo burger.
Recover with the other half napkin and place another paper plate on top.
Looks like a flying saucer.

Cook on high (1,100 watt microwave) for 50 seconds. Beeo-Beep-Beep.

Hold top and bottom plates tight and flip. Re-nuke for another 50
seconds. Beep-Beep-Beep

Put that inside a bun and enjoy bloody rare buffalo!!!

Try at least ONE plain!!!

I can understand people's food fears when it comes to meat contamination.
I wouldn't do it with store bought beef.

Like I said earlier, I've been eating bloody rare buffalo for years and
haven't missed a day of work OR rfc. LOLOL!!

Best,

Andy

In article <[email protected]>,
"Steve Freides" <[email protected]> wrote:

> 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.

True, but there is pastured pork which eat grass, roots, critters,
etc as they root around and get a more natural diet. That is what we
buy.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

We use a mix of grass fed beef and bacon. The butcher grinds it up
for us. It flares something terrible on the grill, but is worth the
care and pampering it requires because of the flavor.

Toasted whole wheat buns, spread with homemade mayonnaise. Burger on
bottom, cheddar melted over that, lettuce, homemade pickles, ketchup and
mustard. Yummy.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

In article
<[email protected]>,
Ranée at Arabian Knits <[email protected]> wrote:

> We use a mix of grass fed beef and bacon. The butcher grinds it up
> for us. It flares something terrible on the grill, but is worth the
> care and pampering it requires because of the flavor.
>
> Toasted whole wheat buns, spread with homemade mayonnaise. Burger on
> bottom, cheddar melted over that, lettuce, homemade pickles, ketchup and
> mustard. Yummy.

Oh, and sauteed onions. Forgot those. Now I want a burger.

Regards,
Ranee @ Arabian Knits

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/

Cindy Hamilton wrote:
>
> 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.

2-3 large sweet onions, sliced, caramelized and set aside.
14 ounce patties made from home ground top round, pan fried medium
rare. Reheat onions to deglaze pan. Serve on Portuguese rolls, or
Krusty Kiaser, or toasted onion rolls heaped HIGH with onions, a
little Heinz red... s n'p to taste.

On Fri, 21 May 2010 12:22:32 -0400, Steve Freides wrote:

> 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.

I'm surprised no one has mentioned adding a panade to your burger mix.
Helps keeps the burger moist and does a bit of binding at the same time.
Haven't made meat only burgers for years and get moist, juicy burgers, even
when cooked to USDA approved temps for hamburgers (160 °F).


--
Posting from groups.google.com or www.foodbanter.com or other web-forums
dramatically reduces the chance of your post being read.
Use the real usenet!
Eternal-september is free, <http://www.eternal-september.org/>.

Ranée at Arabian Knits wrote:
> In article <85n[email protected]>,
> "Steve Freides" <[email protected]> wrote:
>
>> 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.
>
> True, but there is pastured pork which eat grass, roots, critters,
> etc as they root around and get a more natural diet. That is what we
> buy.

I will ask about that - thanks.

-S-

> Regards,
> Ranee @ Arabian Knits
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/

Andy wrote:
> "Steve Freides" <[email protected]> wrote:
>
>> Andy wrote:
>>
>>> I'm a big fan of buffalo burgers.
>>
>>> Now I get the "Carmen Creek" box of frozen buffalo burgers at Whole
>>> Foods. If interested, ring up your store and ask the butcher first.
>>> They just don't farm as much buffalo in this world as fast as they
>>> do steer and I've left empty handed many times.
>>>
>> I've always stayed away from buffalo because I heard it was very
>> lean, and I generally don't like that. I'll have to give them a try
>> as I shop at my local Whole Foods all the time because it's only a
>> walk (about a mile) away.
>>
>>> The T.J. boxed frozen buffalo burgers are grain fed. There's a
>>> package of supermarket "fresh" ground buffalo (in a square tray),
>>> also grain fed. What does grain fed buffalo taste like? Like
>>> ordinary beef! If you blind tasted grain fed buffalo you'd guess
>>> beef!!!
>>
>>> Bubba burgers ARE good and I'll doctor them up in an endless variety
>>> of ways.
>>
>> Our homemade Bubbas are _better_.
>>
>> -S-
>
>
> -S-
>
> My methods aren't very well approved by most of the rfc membership.
>
> Buffalo IS lean but if you cook them to bloody rare they're
> astonishingly juicy and delicious!!!
>
> Take a sturdy paper plate. Put an eight-ply dinner napkin in the
> plate. Open along the hinge and drop in a "Carmen Creek" frozen
> buffalo burger. Recover with the other half napkin and place another
> paper plate on top. Looks like a flying saucer.
>
> Cook on high (1,100 watt microwave) for 50 seconds. Beeo-Beep-Beep.
>
> Hold top and bottom plates tight and flip. Re-nuke for another 50
> seconds. Beep-Beep-Beep
>
> Put that inside a bun and enjoy bloody rare buffalo!!!
>
> Try at least ONE plain!!!
>
> I can understand people's food fears when it comes to meat
> contamination. I wouldn't do it with store bought beef.
>
> Like I said earlier, I've been eating bloody rare buffalo for years
> and haven't missed a day of work OR rfc. LOLOL!!
>
> Best,
>
> Andy

I use the microwave but as little as possible, e.g., I don't cook my
burgers in it, but I'll reheat them that way. There is evidence to
suggest that overcooking foods in the microwave - which does happen -
produces bad-for-you things in the food - but, anyway, it makes most
food taste like rubber.

-S-

"Steve Freides" <[email protected]> wrote:

> Andy wrote:
>> "Steve Freides" <[email protected]> wrote:
>>
>>> Andy wrote:
>>>
>>>> I'm a big fan of buffalo burgers.
>>>
>>>> Now I get the "Carmen Creek" box of frozen buffalo burgers at Whole
>>>> Foods. If interested, ring up your store and ask the butcher first.
>>>> They just don't farm as much buffalo in this world as fast as they
>>>> do steer and I've left empty handed many times.
>>>>
>>> I've always stayed away from buffalo because I heard it was very
>>> lean, and I generally don't like that. I'll have to give them a try
>>> as I shop at my local Whole Foods all the time because it's only a
>>> walk (about a mile) away.
>>>
>>>> The T.J. boxed frozen buffalo burgers are grain fed. There's a
>>>> package of supermarket "fresh" ground buffalo (in a square tray),
>>>> also grain fed. What does grain fed buffalo taste like? Like
>>>> ordinary beef! If you blind tasted grain fed buffalo you'd guess
>>>> beef!!!
>>>
>>>> Bubba burgers ARE good and I'll doctor them up in an endless variety
>>>> of ways.
>>>
>>> Our homemade Bubbas are _better_.
>>>
>>> -S-
>>
>>
>> -S-
>>
>> My methods aren't very well approved by most of the rfc membership.
>>
>> Buffalo IS lean but if you cook them to bloody rare they're
>> astonishingly juicy and delicious!!!
>>
>> Take a sturdy paper plate. Put an eight-ply dinner napkin in the
>> plate. Open along the hinge and drop in a "Carmen Creek" frozen
>> buffalo burger. Recover with the other half napkin and place another
>> paper plate on top. Looks like a flying saucer.
>>
>> Cook on high (1,100 watt microwave) for 50 seconds. Beeo-Beep-Beep.
>>
>> Hold top and bottom plates tight and flip. Re-nuke for another 50
>> seconds. Beep-Beep-Beep
>>
>> Put that inside a bun and enjoy bloody rare buffalo!!!
>>
>> Try at least ONE plain!!!
>>
>> I can understand people's food fears when it comes to meat
>> contamination. I wouldn't do it with store bought beef.
>>
>> Like I said earlier, I've been eating bloody rare buffalo for years
>> and haven't missed a day of work OR rfc. LOLOL!!
>>
>> Best,
>>
>> Andy
>
> I use the microwave but as little as possible, e.g., I don't cook my
> burgers in it, but I'll reheat them that way. There is evidence to
> suggest that overcooking foods in the microwave - which does happen -
> produces bad-for-you things in the food - but, anyway, it makes most
> food taste like rubber.
>
> -S-


-S-

Right!

I've usually had OK success creating dishes in the microwave, it's just
hardly been a two way street with leftovers!

Best.

Andy

On Fri, 21 May 2010 12:22:32 -0400, "Steve Freides" <[email protected]>
wrote:

>Our current burger is either 1:1 or 2 parts beef, 1 part pork....

Guess you don't cook them medium-rare!

-- Larry

On May 21, 1:06*pm, Andy <a...@b.c> wrote:
> Cindy Hamilton <angelicapagane...@yahoo.com> wrote:
> > 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
> b
> > e
> >> 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 makea
> >> 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
> >> filling.
>
> >> 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
> >> burgers.
>
> >> -S-
>
> I'm a big fan of buffalo burgers.
>
> I used to get fresh DiArtagnan ground buffalo
>
> http://i6.tinypic.com/4yz2yv5.jpg
>
> Free range
> No hormones
> No antibiotics
>
> That supply dried up when my butcher's store closed.
>
> Now I get the "Carmen Creek" box of frozen buffalo burgers at Whole
> Foods. If interested, ring up your store and ask the butcher first. They
> just don't farm as much buffalo in this world as fast as they do steer
> and I've left empty handed many times.
>
> I don't have a box on hand to reference the growing conditions.
>
> I cook them to bloody rare without fear of lysteria or ecoli. Been eating
> them that way for years.

I do that with feedlot beef. I don't seem to get sick.
>
> I never (on rare occasions) doctor them up as the flavor of the meat is
> too unique and tasty to tamper with.

I pretty much figure that the same applies to all reasonable quality
ground beef.
>
> The T.J. boxed frozen buffalo burgers are grain fed. There's a package of
> supermarket "fresh" ground buffalo (in a square tray), also grain fed.
> What does grain fed buffalo taste like? Like ordinary beef! If you blind
> tasted grain fed buffalo you'd guess beef!!!

I prefer grain finished beef, but my only choices are grass fed until
slaughter, or feedlotted on grain for far too long, necessitating
antibiotics, etc. Family elders taught me that 3 weeks on corn
readied cattle for slaughter. No more, because corn was more
expensive than hay--and very much longer made the cattle sick, and
they had yet to adopt the disgusting practices of factory farming.
>
> Bubba burgers ARE good and I'll doctor them up in an endless variety of
> ways.

To paraphrase Klondike Cat, I'll make meatloaf out of that Bubba
burger.
>
> Best,
>
> Andy

--Bryan

pltrgyst wrote:
> On Fri, 21 May 2010 12:22:32 -0400, "Steve Freides" <[email protected]>
> wrote:
>
>> Our current burger is either 1:1 or 2 parts beef, 1 part pork....
>
> Guess you don't cook them medium-rare!
>
> -- Larry
Only when it's kangaroo

atec7 7 <""atec77\"@ hotmail.com"> wrote:

> pltrgyst wrote:
>> On Fri, 21 May 2010 12:22:32 -0400, "Steve Freides" <[email protected]>
>> wrote:
>>
>>> Our current burger is either 1:1 or 2 parts beef, 1 part pork....
>>
>> Guess you don't cook them medium-rare!
>>
>> -- Larry
> Only when it's kangaroo


During a bird collection stopover at my boss' Mom and Dad's house in
Adelaide, SA, his Mom made us an outstanding grey kangaroo steak dinner.
I forget the side dishes but the kangaroo was delicious!

We drove off into the Gawler Ranges with a couple cooked kangaroo steaks
each.

There's a fine line between delicious and leather kangaroo steaks!!!

An aside: I'll never forget the welcome we got meeting my boss' parents.
"Would you boys like a whiskey and a beer?" "Yes please!!!"

His Mom fussed over us two Americans like we were her own sons. An
enjoyably unforgettable experience!

Australia--Too civilized!

Andy