Re: Bass' Christmas Extravaganza

["Sue" <sodom@xxxxxxxxxx>]

Bacon with your beef?  Can you spell C-H-O-L-E-S-T-E-R-O-L?  :-)

Hey, short on time?  If you have a COSTCO in your area, pick up a 12-pack of
their ready made burgers, no mods required!  They are 83/17, I believe, and
to die for.   Then stop by your local VONS/Safeway or equivalent and ask
them to have freshly baked Kaiser rolls ready for you just before you serve.
M-m-m-m-m-m-m-m-m.  Mix up a mess of Cholula Ranch dressing (your favorite
ranch with a tbsp of Cholula hot sauce) and pour on the hot burger.  Add
lettuce and tomato.



"Frank Olson" <use_the_email_links@xxxxxxxxxxxxxxxxxxxxxx> wrote in message
news:B0Xbj.10398$vd4.9712@xxxxxxxxxxxx
> Robert L Bass wrote:
>> "I brive a dus":
>>>
>>> He'd be making burgers if you'd share your recipe with him.
>>
>> Shhhh!  Don't tell him.  It's a big secret.
>>
>> Use regular 85% lean ground chuck.  A few days in advance make up some
>> parsley garlic butter.  Roll it into aluminum foil about the size and
>> shape of a kielbasa and freeze it.  When making the burgers slice off a
>> silver dollar sized piece of garlic butter and press it into the middle
>> of each one.  Do NOT mix the butter with the ground beef.  Cook them to
>> taste -- do NOT press down on them.
>>
>> Here's the recipe for the parsley garlic butter.  I read it years ago in
>> Gourmet.  It's in the recipe archives at www.epicurious.com.
>>
>> 1 stick unsalted butter
>> 1/2 c fresh flat-leaf parsley
>> 2 tbsp minced shallot
>> 2 tbsp lemon juice
>> 1 clove garlic
>> 1 tsp salt
>> 1/4 tsp black pepper
>>
>> Puree everything in your food processor
>>
>> Remember, this is a secret.  Don't tell Frank.  :^)
>>
>
>
> Yech!!!  You should have preceded this little gem with a "Cholesterol
> Alert".  Put butter in with ground beef??  Are you mad, man?
>
> Here's what *I* do.
>
> Take two pounds of extra lean ground cow (that's about 1 kilogram to you
> Canucks out there) and put it in the middle of a large platter.  Make a
> small depression in the centre.  Mix about 3 tablespoons of "Bullseye"
> steak sauce with 1 and a half tablespoons of Scotch.  (Measure the Scotch
> over a glass so you can "recover" any you "accidentally" spill while
> measuring).  Put that in the depression you made in the beef.  Add some
> garlic powder (about 1/2 teaspoon), a couple of sprinkles of seasoning
> salt, some pepper, 1 teaspoon of "Herbs de Provence", and 1/2 onion
> (finely chopped).  Mix it all up really well.  Form your patties and cook.
> I like to add a slice of really lean back bacon on top of the patty and
> then some grated Monterey Jack cheese.  Add this close to the end of the
> cooking time so it melts all over the bacon.  I also prefer using Kaiser
> buns I pick up fresh at my local Deli for the burgers (instead of plain
> "hamburger" buns).