tag:blogger.com,1999:blog-7922704858289014867.post4874205638967113926..comments2024-03-18T19:06:47.603-07:00Comments on Fatback and Foie Gras: Ode to the Perfect BurgerKENDRA BAILEY MORRIShttp://www.blogger.com/profile/13191809138052159441noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7922704858289014867.post-64691490164933328522012-03-09T09:50:47.932-08:002012-03-09T09:50:47.932-08:00Veron, I need a detox...a big one! Good for you fo...Veron, I need a detox...a big one! Good for you for finishing one. I used to do 2 day fresh juice fasts, but just can't bring myself to do them anymore. Too painful.<br /><br />Tim, ok JEALOUS! Have two extra chimichanga's for me.KENDRA BAILEY MORRIShttps://www.blogger.com/profile/13191809138052159441noreply@blogger.comtag:blogger.com,1999:blog-7922704858289014867.post-72896657892830774162012-03-08T15:58:31.043-08:002012-03-08T15:58:31.043-08:00Ahhh...now I'm craving a burger. I started to ...Ahhh...now I'm craving a burger. I started to pack on the weight after I reached 40. :( I just did a detox the other week after weeks of eating a lot of pork fat. I'm back to moderation ... for now. :)veronhttp://kitchenmusings.comnoreply@blogger.comtag:blogger.com,1999:blog-7922704858289014867.post-8548097723907599652012-03-08T09:35:30.434-08:002012-03-08T09:35:30.434-08:00All great points and ideas for the perfect messy b...All great points and ideas for the perfect messy burger. As far as the extra pounds go as soon as I get back from Mexico I am taking your advice lacing up the shoes a little more! Now back to my cerveza, fried chimichanga, and tequila. Ole'<br /><br />E.A.T.Tim Vidrahttps://www.blogger.com/profile/13020698597952465623noreply@blogger.comtag:blogger.com,1999:blog-7922704858289014867.post-10849046480716672452012-03-08T07:55:28.805-08:002012-03-08T07:55:28.805-08:00Anatoli, I like liquid smoke as well in small amou...Anatoli, I like liquid smoke as well in small amounts and putting the cheese inside sounds great. I've stuffed burgers with pimento cheese before. Oh yeeee :)<br /><br />Hollister, interested in learning more about the crushed ice. Do you mix the ice into the patty?? Sounds like a neat trick.<br /><br />KendraKENDRA BAILEY MORRIShttps://www.blogger.com/profile/13191809138052159441noreply@blogger.comtag:blogger.com,1999:blog-7922704858289014867.post-6561697128801756982012-03-08T07:48:26.323-08:002012-03-08T07:48:26.323-08:00Grassfed meat. sea salt, a little olive oil, and a...Grassfed meat. sea salt, a little olive oil, and a tich bit of crushed ice right before it goes in the pan. Meast that has not been frozen or sat around in cryovac. Still true that you can't make a silk purse out of a hogs ear.Hollisternoreply@blogger.comtag:blogger.com,1999:blog-7922704858289014867.post-31186854816814502542012-03-08T07:21:10.247-08:002012-03-08T07:21:10.247-08:00All great points - I think #2 and #1 are most impo...All great points - I think #2 and #1 are most important. I also make the small indentation right away before I put a burger on the grill, it helps.<br /><br />I also add flavorings when I mix ground meat - for instance, BBQ sauce and liquid smoke work very nicely, but there are no limits here. <br /><br />I also sometimes add small amount of blue cheese or gorgonzola (you don't want anything super-sharp) inside of the patty - makes wonders...<br /><br />And when it comes to the toppings, sauteed onions and mushrooms are my favorite...Anatolihttp://www.talk-a-vino.comnoreply@blogger.comtag:blogger.com,1999:blog-7922704858289014867.post-70817210969096953492012-03-08T06:34:30.642-08:002012-03-08T06:34:30.642-08:00All great tips, especially doing the indentation i...All great tips, especially doing the indentation in the middle of the burger halfway during the cooking process. That's a great one, because it's true oftentimes the burger comes out looking like a meatball!<br /><br />And Karol, I totally want to start doing my own grinding. I've always loved doing tuna burgers that way using really fresh Ahi, grinding or mincing it myself and then cooking it on the grill so it's a bit rare still inside. YUM!<br /><br />Looks like the perfect day for grilling today, too ;)<br /><br />KendraKENDRA BAILEY MORRIShttps://www.blogger.com/profile/13191809138052159441noreply@blogger.comtag:blogger.com,1999:blog-7922704858289014867.post-62052944706456244462012-03-08T06:02:54.775-08:002012-03-08T06:02:54.775-08:00Grinding your own meat makes all the difference in...Grinding your own meat makes all the difference in the world! Doesn't need to be anything super expensive - although the nicer, the better. Toss the chunks into your food processor and you've got ground meat, voila! I think that the difference is that it is much fresher than the ground meat that you'll buy anywhere. Add just a little salt, put it on the grill and you need nothing more than a little mayo on the bun. That way, you can really taste the MEAT - which I sometimes forget it the best part of the burger.karolhttps://www.blogger.com/profile/02304644142358795481noreply@blogger.comtag:blogger.com,1999:blog-7922704858289014867.post-5270619450980000492012-03-07T21:47:53.745-08:002012-03-07T21:47:53.745-08:00I like to make a small indention in the middle of ...I like to make a small indention in the middle of the burger about halfway into it - this helps ensure the burger stays burger shaped and not plumped up like a tennis ball.CPTAlaskanoreply@blogger.comtag:blogger.com,1999:blog-7922704858289014867.post-24173189016055350172012-03-07T12:23:33.102-08:002012-03-07T12:23:33.102-08:00It is a challenge to write about great food and ma...It is a challenge to write about great food and maintain a healthy lifestyle--I believe in about 80% good for you food and the other 20% being decadent. Like, say, this burger, which looks fabulous. I agree that if you're going to eat a burger, eat a great one prepared right.Cucina49https://www.blogger.com/profile/12124852679920788135noreply@blogger.comtag:blogger.com,1999:blog-7922704858289014867.post-71431411853540395962012-03-06T10:01:51.736-08:002012-03-06T10:01:51.736-08:00Haha, I know. Sorry. I'm trying so hard to eat...Haha, I know. Sorry. I'm trying so hard to eat better, which is making me do posts like this because I want it all SO BAD. High cholesterol and blood pressure runs in my family :( Anyhow, in regards to grinding your own meat, lots of people do it, but it's usually chuck roast or a similar less expensive cut. I'm sure rib-eye would be fantastic though if one didn't mind the cost. I've never ground filet or NY Strips for burgers, so I can't comment personally, but figure it be pretty tasty.KENDRA BAILEY MORRIShttps://www.blogger.com/profile/13191809138052159441noreply@blogger.comtag:blogger.com,1999:blog-7922704858289014867.post-54109939174489732432012-03-06T09:50:40.555-08:002012-03-06T09:50:40.555-08:00how am i supposed to get excited about the burger ...how am i supposed to get excited about the burger with the guilt trip you laid on me in the first 3 paragraphs? <br /><br />I have heard of people grinding their own ribeye or ny strip for usage within a burger. That seems a high price to pay for little reward. thoughts?The Marinarahttp://themarinara.comnoreply@blogger.com