Text 37176, 85 rader
Skriven 2010-04-27 22:37:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Fast Food Burgers
=========================
-=> Quoting Dave Drum to Jim Weller <=-

 DD> Fuddpuckers'
 DD> couldn't see paying U$4.50 for a 1/2 lb cheee-burger
 DD> Don't get me wrong - the burgers at Fuddpuckers' were good. But, for
 DD> me the insult to my wallet
                          
There were a few in Canada for a while but they all folded before I
ever got to one. The reviews I heard were similar: pretty good but
too pricey.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hogan's Pepper 'n Onion Burger
 Categories: Bbq, Groundmeat, Beef, Chilies, Sandwiches
      Yield: 6 Servings
 
  1 1/4 lb Ground Chuck
      2    Cloves garlic, minced
      1 lg Red pepper, julienned
      1 lg Onion, sliced lengthwise**
           Salt to taste
      6    Hoagie Buns, 6" lengths
    1/2 c  Onions, chopped
      1 lg Green pepper, julienned
      1 lg Poblano chile, julienned
      3 tb Vegetable oil
           Pepper to taste
 
  Get out a large bowl and combine the ground chuck, chopped onion,
  garlic and mix'em together real good.
  
  Shape'em into 6 oblong patties so they'll fit on a hoagie type bun
  and make'em about 6-inches long.
  
  HOGANOTE: An easy way to accomplish this is to take the package of
  ground chuck and lay it out onto a flat surface and press it out
  until the meat is approximately 3/4 of an inch thick and then with
  a knife, cut the meat into shapes just a little larger than the
  buns. The reason is because the ground chuck will reduce somewhat
  after placing it on the grill.
  
  CONTINUING ON:
  
  Place patties on the grill about 4-inches over hot coals. I use
  hot coals because I like the outside of the meat to be a little
  (not much) crusty and the center a little pink.
  
  Grill'em 'til they suit your taste. Usually about 10 minutes.
  
  Now, while the burgers are grilling, you need to heat the veggie
  oil in a skillet.  To the hot oil, add the peppers and sliced
  onions and saute'em until they're tender. Be sure to stir'em from
  time-to-time.
  
  Stir in salt and pepper. Then remove'em from skillet and put'em
  into a bowl.
  
  Place the burgers on top of one-half of the bun, then spoon the
  saute mixture over the top of the burger, slap the top half of the
  bun over the saute mixture and get with the program.
  
  HOGANOTE: Poblano chiles are probably the most common chile used for
  cooking in Mexico. Many times in grocery stores they are sold as
  Pasilla chiles, which they are not. In addition, Poblano chiles are
  less hot than the Jalapeno chile. Therefore, if you seed the Poblano,
  you will have virtually no heat whatsoever. However, it is to me a
  far more flavorful chile and is great in breakfast foods also.
  
  By slicing the onion lengthwise, larger pieces of the heart is
  preserved which adds just that much more flavor.
 
MMMMM


Cheers

YK Jim


... There are lots of good $1.99 burgers but they run $8.99 these days.

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