Text 8422, 86 rader
Skriven 2011-03-16 08:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av JOHN GUILLORY
Ärende: Jack In The Box
=======================
Hi John

-=> Quoting John Guillory to Jim Weller <=-

 JW> I'll drive 60 miles out of the way for a great burger but somehow I
 JW> don't think I'd go 3600 miles for that one!

 JG> How far would you drive to get one of those burgers on the food
 JG> network where it's like 1 1/2 feet tall?

Not far. To my way of thinking a burger should max out at about an 8
oz patty.

 JG> And would you be brave
 JG> enough to eat a hamburger with a scoop of ice cream on top?

Brave enough? Sure. But I'd really prefer the ice cream separately,
as dessert. I could never figure out the popularity of a milkshake
with a burger either.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Jude's Chicago Beer Burgers
 Categories: Australian, Beef, Sandwiches, Groundmeat, American
      Yield: 4 Servings
 
           BURGERS:
    750 g  Steak mince
      2 tb Beer
    1/2 ts Tabasco sauce
      1 ts Worcestershire sauce
           Salt and ground black pepper
      4 sl Mature cheddar cheese
      4 lg Burger buns
           BEER BRAISED ONION MARMALADE:
     15 g  Butter
      2 lg Onions; thinly sliced
    225 ml Beer
      1 ts Sugar
    1/2 ts Salt
           MUSHROOM BEER KETCHUP:
     15 g  Butter
      1    Onion; chopped
    120 g  Mushrooms
     75 ml Beer; heated
     75 ml Tomato sauce
      1 tb White vinegar
    1/4 ts Sugar
    1/4 ts Salt
 
  Burgers: Mix together all the ingredients except the cheese and
  buns. Form into 4 burgers. Cover with Gladwrap and chill until
  required. Grill or pan saute the burgers (over a wood-fired grill
  gives the best flavour!) for 3-4 minutes each side for rare, 5-6
  minutes for medium.
  
  Toast the burger buns and serve with a little beer-braised onion
  marmalade and a spoon or two of mushroom beer ketchup, topped with
  the cheese, melted under the grill, together with a salad, fries
  or creamy mashed potatoes with sweetcorn.
  
  Beer Braised Onion Marmalade: Melt the butter in the saute pan,
  cook the onions slightly, then add the other ingredients. Cook
  over a high heat until the liquids have reduced and a slightly
  sticky marmalade is achieved. This will keep for 2-3 days in the
  refrigerator. (Serves 4)
  
  Mushroom Beer Ketchup: Blend the ingredients in a food processor
  until smooth. Transfer to a saucepan and heat until you have a
  thick sauce. Store in a clean screw-top jar (place a greaseproof
  paper liner into the screw-top to stop any corrosion). Serve over
  your burgers or any grilled meats. This will keep for one week in
  the refrigerator. (Makes 350g.)

MMMMM

Cheers

YK Jim


... OK. One more time: Hamburgers are made with ground beef, not tempeh.

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