Text 33653, 81 rader
Skriven 2013-02-13 06:18:44 av Dave Drum (1:18/200.0)
  Kommentar till text 33649 av Nancy Backus (63825.cooking)
Ärende: 5 Guys
==============
-=> Nancy Backus wrote to RUTH HAFFLY <=-

 RH> We also have lunch out, tried 5 Guys on one of the trips. The
 RH> burgers were good but the best we could say about the fries was
 RH> that there was malt vinegar for them.

 NB> At least they had malt vinegar for them... ;)  I tried 5 Guys for the
 NB> first time with Janis and Ron, this last Picnic... I'd do it again, but
 NB> haven't yet, even though there is one in our area... just haven't
 NB> things work out to go there yet...

I've only ever had 5 Guys once - at Dulles aerodrome. Their fries are OK - not
my favourites by any stretch. But, OK. There are as many preferences in fried
batons of potato as there are diners, it seems. My favourite fats food fries
are still at the Arches.

There is a 5 Guys announced for Spring-A-Leak ... located inside the White Oaks
Maul. Which means I'll not be patronising them. We do have a Smashburger,
though. And it's not inside an enclosed maul. Good burgers, too.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Super Burgers #16040
 Categories: Beef, Sandwiches, Lamb/mutton, Breads, Pork
      Yield: 8 Servings
 
      2 lb Ground chuck
      1 lb Lean ground lamb or pork
      1 ts Dried parsley
      2 tb Onion powder
      2 tb Garlic powder
    1/4 c  Olive oil; as needed
           Garlic salt & pepper
 
  Mix meats, parsley and powders in a large bowl.
  
  Divide mixture into 8 equal portions (6 oz ea).
  
  Gently form into the desired sized disk, generally about 4"
  diameter, 3/4" thick seems to work pretty good.
  
  Don't overwork the meat, it takes the tenderness out of it.
  
  At this point you can place the burgers, wrapped in plastic,
  in the fridge for a day or so without any change of flavor.
  
  Could be frozen as well.
  
  Press your thumb in the center of each burger to form a
  depression about 1/2 the thickness of the burger.
  
  This prevents the football burger problem that everyone
  squeezes the burger for.
  
  Right before cooking brush a bit of olive oil on the burgers
  and season with garlic salt and pepper.
  
  Cook on a VERY hot grill, about 4 minutes.
  
  Extinguish flare-ups as required.
  
  Turn once and cook for an additional 4 minutes for a hot
  pink center (3 minutes for rare, 5 minutes for well done)
  Add cheese (if desired) for the last 60 seconds or so.
  
  The key here is to form a crust that will seal in the juices
  and yield a juicy, flavorful burger.
  
  Can also be done in a hot cast iron skillet on the stove.
  
  SERVES 4 -8
  
  From: http://www.recipezaar.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Those who welcome death have only tried it from the ears up! Wilson Mizner
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