A cheeseburger, actually. I used the old Tupperware burger press thing
(thanks, Mom! She gave us all of us those things decades ago) to
pre-form 80/20 ground beef into nice thick burgers to stash in the
freezer. That was last week.

I've got one thawing right now. It's a beautiful sunny day but no, I
will not waste charcoal firing up the grill to cook a single burger.
I'll be cooking it on the stovetop in the small cast iron skillet which
I don't use for anything other than a burger or pan-searing a small
steak. I like a burger medium-rare. Season with S&P and cook until
nicely browned on one side. I drain off the fat before flipping the
burger, and again if necessary before the next step. Just before
finishing, add a little butter and Worcestershire sauce to the pan.
IIRC I saw it in some Worcestershire (who knows which brand) TV
commercial when I was a kid. I think they called it a "sizzle burger".
Hey, it tastes good!

I'll have the burger on a lightly toasted whole wheat bun and will top
it with a slice of medium cheddar until it just melts. I have not been
allowed to eat anything solid for the last 36 hours so I know this
burger will hit the spot! :)

Jill

On Friday, September 16, 2022 at 2:33:36 PM UTC-4, j_mc...@comcast.net wrote:
> A cheeseburger, actually. I used the old Tupperware burger press thing
> (thanks, Mom! She gave us all of us those things decades ago) to
> pre-form 80/20 ground beef into nice thick burgers to stash in the
> freezer. That was last week.
>
> I've got one thawing right now. It's a beautiful sunny day but no, I
> will not waste charcoal firing up the grill to cook a single burger.
> I'll be cooking it on the stovetop in the small cast iron skillet which
> I don't use for anything other than a burger or pan-searing a small
> steak. I like a burger medium-rare. Season with S&P and cook until
> nicely browned on one side. I drain off the fat before flipping the
> burger, and again if necessary before the next step. Just before
> finishing, add a little butter and Worcestershire sauce to the pan.
> IIRC I saw it in some Worcestershire (who knows which brand) TV
> commercial when I was a kid. I think they called it a "sizzle burger".
> Hey, it tastes good!
>
> I'll have the burger on a lightly toasted whole wheat bun and will top
> it with a slice of medium cheddar until it just melts. I have not been
> allowed to eat anything solid for the last 36 hours so I know this
> burger will hit the spot! :)

When I grill burgers, I like to use 80% ground beef and 20% ground pork for stashing away and nuking.

On Fri, 16 Sep 2022 12:57:42 -0700 (PDT), bruce bowser
<bruce2bowser@gmail.com> wrote:

>On Friday, September 16, 2022 at 2:33:36 PM UTC-4, j_mc...@comcast.net wrote:
>> A cheeseburger, actually. I used the old Tupperware burger press thing
>> (thanks, Mom! She gave us all of us those things decades ago) to
>> pre-form 80/20 ground beef into nice thick burgers to stash in the
>> freezer. That was last week.
>>
>> I've got one thawing right now. It's a beautiful sunny day but no, I
>> will not waste charcoal firing up the grill to cook a single burger.
>> I'll be cooking it on the stovetop in the small cast iron skillet which
>> I don't use for anything other than a burger or pan-searing a small
>> steak. I like a burger medium-rare. Season with S&P and cook until
>> nicely browned on one side. I drain off the fat before flipping the
>> burger, and again if necessary before the next step. Just before
>> finishing, add a little butter and Worcestershire sauce to the pan.
>> IIRC I saw it in some Worcestershire (who knows which brand) TV
>> commercial when I was a kid. I think they called it a "sizzle burger".
>> Hey, it tastes good!
>>
>> I'll have the burger on a lightly toasted whole wheat bun and will top
>> it with a slice of medium cheddar until it just melts. I have not been
>> allowed to eat anything solid for the last 36 hours so I know this
>> burger will hit the spot! :)
>
>When I grill burgers, I like to use 80% ground beef and 20% ground pork for stashing away and nuking.
>
You don't eat it but you stash it away? You must have quite a stash by
now.

On Friday, September 16, 2022 at 1:33:36 PM UTC-5, j_mc...@comcast.net wrote:
>
> A cheeseburger, actually. I used the old Tupperware burger press thing
> (thanks, Mom! She gave us all of us those things decades ago) to
> pre-form 80/20 ground beef into nice thick burgers to stash in the
> freezer. That was last week.
>
> I'll have the burger on a lightly toasted whole wheat bun and will top
> it with a slice of medium cheddar until it just melts. I have not been
> allowed to eat anything solid for the last 36 hours so I know this
> burger will hit the spot! :)
>
> Jill
>
That does sound good, last burger I had was Labor Day and yes, it was
quite tasty. It was done on a gas grill but no cheese.

On Friday, September 16, 2022 at 2:33:36 PM UTC-4, j_mc...@comcast.net wrote:
> A cheeseburger, actually. I used the old Tupperware burger press thing
> (thanks, Mom! She gave us all of us those things decades ago) to
> pre-form 80/20 ground beef into nice thick burgers to stash in the
> freezer. That was last week.
>
> I've got one thawing right now. It's a beautiful sunny day but no, I
> will not waste charcoal firing up the grill to cook a single burger.
> I'll be cooking it on the stovetop in the small cast iron skillet which
> I don't use for anything other than a burger or pan-searing a small
> steak. I like a burger medium-rare. Season with S&P and cook until
> nicely browned on one side. I drain off the fat before flipping the
> burger, and again if necessary before the next step. Just before
> finishing, add a little butter and Worcestershire sauce to the pan.
> IIRC I saw it in some Worcestershire (who knows which brand) TV
> commercial when I was a kid. I think they called it a "sizzle burger".
> Hey, it tastes good!
>
> I'll have the burger on a lightly toasted whole wheat bun and will top
> it with a slice of medium cheddar until it just melts. I have not been
> allowed to eat anything solid for the last 36 hours so I know this
> burger will hit the spot! :)
>
> Jill
I use the same. Worch, butter and cast. I do not drain anything but I do place the burger on paper to suck up the grease.

On Friday, September 16, 2022 at 2:57:45 PM UTC-5, bruce bowser wrote:
>
> When I grill burgers, I like to use 80% ground beef and
> 20% ground pork for stashing away and nuking.
>
Cooking a raw burger in a microwave is disgusting.
I don't believe you did that. No one could have as
shitty taste in food as you pretend to have.

--Bryan

On 2022-09-16, Bryan Simmons <bryangsimmons@gmail.com> wrote:

> Cooking a raw burger in a microwave is disgusting.
> I don't believe you did that. No one could have as
> shitty taste in food as you pretend to have.

You are just an anti-microwave snob.

Burgers can be done perfectly in a MW.

They just need to start with a hole
in the middle, somewhat like a donut.

Also, it's easy to overdo it. You may
lose a few adjusting to your power rating.

On 2022-09-16 4:55 p.m., itsjoannotjoann@webtv.net wrote:
> On Friday, September 16, 2022 at 1:33:36 PM UTC-5, j_mc...@comcast.net wrote:
>>
>> A cheeseburger, actually. I used the old Tupperware burger press thing
>> (thanks, Mom! She gave us all of us those things decades ago) to
>> pre-form 80/20 ground beef into nice thick burgers to stash in the
>> freezer. That was last week.
>>
>> I'll have the burger on a lightly toasted whole wheat bun and will top
>> it with a slice of medium cheddar until it just melts. I have not been
>> allowed to eat anything solid for the last 36 hours so I know this
>> burger will hit the spot! :)
>>
>> Jill
>>
> That does sound good, last burger I had was Labor Day and yes, it was
> quite tasty. It was done on a gas grill but no cheese.

I had a good burger last night. I ordered one from a local restaurant. I
was pretty sure that I had ordered a plain old burger because don't
usually do cheeseburgers and never order bacon on them. When I got it
home I thought it was the wrong order because it had bacon and cheese.
I wasn't going to take it back so I ate it. It was delicious.

We will be doing burgers here tomorrow and I like them with a little
blue cheese inside the patty.

On 9/16/2022 6:01 PM, Mike Duffy wrote:
> On 2022-09-16, Bryan Simmons <bryangsimmons@gmail.com> wrote:
>
>> Cooking a raw burger in a microwave is disgusting.
>> I don't believe you did that. No one could have as
>> shitty taste in food as you pretend to have.
>
> You are just an anti-microwave snob.
>
> Burgers can be done perfectly in a MW.
>
> They just need to start with a hole
> in the middle, somewhat like a donut.
>
> Also, it's easy to overdo it. You may
> lose a few adjusting to your power rating.
>
Microwaved hamburgers surely do not taste the same as burgers cooked in
a pan or broiled or grilled. Then again, bowser didn't post a link from
1990 about microwaved hamburgers so it's probably made up. ;)

Jill

jmcquown wrote:
> A cheeseburger, actually.  I used the old Tupperware burger press
> thing (thanks, Mom!  She gave us all of us those things decades
> ago) to pre-form 80/20 ground beef into nice thick burgers to stash
> in the freezer.  That was last week.
>
> I've got one thawing right now.  It's a beautiful sunny day but no,
> I will not waste charcoal firing up the grill to cook a single
> burger. I'll be cooking it on the stovetop in the small cast iron
> skillet which I don't use for anything other than a burger or
> pan-searing a small steak.  I like a burger medium-rare.  Season
> with S&P and cook until nicely browned on one side.  I drain off
> the fat before flipping the burger, and again if necessary before
> the next step.  Just before finishing, add a little butter and
> Worcestershire sauce to the pan. IIRC I saw it in some
> Worcestershire (who knows which brand) TV commercial when I was a
> kid.  I think they called it a "sizzle burger". Hey, it tastes good!
>
> I'll have the burger on a lightly toasted whole wheat bun and will
> top it with a slice of medium cheddar until it just melts.  I have
> not been allowed to eat anything solid for the last 36 hours so I
> know this burger will hit the spot! :)
>
> Jill
>

Sounds wonderful. I had two burgers just the other day. We used a
pan on the stove too, though it was mild enough to cook on a
charcoal grill. Hey, it hit the spot here too!

Bryan Simmons wrote:
> On Friday, September 16, 2022 at 2:57:45 PM UTC-5, bruce bowser wrote:
>>
>> When I grill burgers, I like to use 80% ground beef and
>> 20% ground pork for stashing away and nuking.
>>
> Cooking a raw burger in a microwave is disgusting.
> I don't believe you did that. No one could have as
> shitty taste in food as you pretend to have.
>
> --Bryan
>

I think he means reheating them as leftovers. Still not the best
way, but not everyone is a fastidious connoisseur like you. Well.
maybe Popeye comes close.

Dave Smith wrote:
> On 2022-09-16 4:55 p.m., itsjoannotjoann@webtv.net wrote:
>> On Friday, September 16, 2022 at 1:33:36 PM UTC-5,
>> j_mc...@comcast.net wrote:
>>>
>>> A cheeseburger, actually. I used the old Tupperware burger press
>>> thing
>>> (thanks, Mom! She gave us all of us those things decades ago) to
>>> pre-form 80/20 ground beef into nice thick burgers to stash in the
>>> freezer. That was last week.
>>>
>>> I'll have the burger on a lightly toasted whole wheat bun and
>>> will top
>>> it with a slice of medium cheddar until it just melts. I have
>>> not been
>>> allowed to eat anything solid for the last 36 hours so I know this
>>> burger will hit the spot! :)
>>>
>>> Jill
>>>
>> That does sound good, last burger I had was Labor Day and yes, it
>> was
>> quite tasty.  It was done on a gas grill but no cheese.
>
> I had a good burger last night. I ordered one from a local
> restaurant. I was pretty sure that I had ordered a plain old burger
> because  don't usually do cheeseburgers and never order bacon on
> them. When I got it home I thought it was the wrong order because
> it had bacon and cheese. I wasn't going to take it back so I ate
> it. It was delicious.
>
> We will be doing burgers here tomorrow and I like them with a
> little blue cheese inside the patty.

Is that shit on a cardiac diet?

On Friday, September 16, 2022 at 1:33:36 PM UTC-5, j_mc...@comcast.net wrote:
> A cheeseburger, actually. I used the old Tupperware burger press thing
> (thanks, Mom! She gave us all of us those things decades ago) to
> pre-form 80/20 ground beef into nice thick burgers to stash in the
> freezer. That was last week.
>
> I've got one thawing right now. It's a beautiful sunny day but no, I
> will not waste charcoal firing up the grill to cook a single burger.
> I'll be cooking it on the stovetop in the small cast iron skillet which
> I don't use for anything other than a burger or pan-searing a small
> steak. I like a burger medium-rare. Season with S&P and cook until
> nicely browned on one side. I drain off the fat before flipping the
> burger, and again if necessary before the next step. Just before
> finishing, add a little butter and Worcestershire sauce to the pan.
> IIRC I saw it in some Worcestershire (who knows which brand) TV
> commercial when I was a kid. I think they called it a "sizzle burger".
> Hey, it tastes good!
>
> I'll have the burger on a lightly toasted whole wheat bun and will top
> it with a slice of medium cheddar until it just melts. I have not been
> allowed to eat anything solid for the last 36 hours so I know this
> burger will hit the spot! :)
>
> Jill

If you add a big hunk of raw onion it would make a really super "sniff" for me ;)

On 9/16/2022 9:08 PM, Hank Rogers wrote:
> Bryan Simmons wrote:
>> On Friday, September 16, 2022 at 2:57:45 PM UTC-5, bruce bowser wrote:
>>>
>>> When I grill burgers, I like to use 80% ground beef and
>>> 20% ground pork for stashing away and nuking.
>>>
>> Cooking a raw burger in a microwave is disgusting.
>> I don't believe you did that.  No one could have as
>> shitty taste in food as you pretend to have.
>>
>> --Bryan
>>
>
> I think he means reheating them as leftovers. Still not the best way,
> but not everyone is a fastidious connoisseur like you. Well. maybe
> Popeye comes close.
>
>

Many years ago an appliance store had a two hour microwave course for
customers. We made an appetizer, entree and dessert. The entree was a
beef roast, cooked to medium. It was amazing and had the variation
you'd expect from an oven roast.

Most people don't take the time to learn about power setting, waiting
time and suck.

Never tried burgers. You won't get the same outer sear that a grill
gives but would be decent if done right.

Ed Pawlowski wrote:
> On 9/16/2022 9:08 PM, Hank Rogers wrote:
>> Bryan Simmons wrote:
>>> On Friday, September 16, 2022 at 2:57:45 PM UTC-5, bruce bowser
>>> wrote:
>>>>
>>>> When I grill burgers, I like to use 80% ground beef and
>>>> 20% ground pork for stashing away and nuking.
>>>>
>>> Cooking a raw burger in a microwave is disgusting.
>>> I don't believe you did that.  No one could have as
>>> shitty taste in food as you pretend to have.
>>>
>>> --Bryan
>>>
>>
>> I think he means reheating them as leftovers. Still not the best
>> way, but not everyone is a fastidious connoisseur like you. Well.
>> maybe Popeye comes close.
>>
>>
>
>
> Many years ago an appliance store had a two hour microwave course
> for customers.  We made an appetizer, entree and dessert.  The
> entree was a beef roast, cooked to medium.  It was amazing and had
> the variation you'd expect from an oven roast.
>
> Most people don't take the time to learn about power setting,
> waiting time and suck.
>
> Never tried burgers.  You won't get the same outer sear that a
> grill gives but would be decent if done right.
>

Yeah, if you want to use a microwave to cook, you can't just throw
stuff in it and punch the on button and let it run on high. Meat
will become a slab of rubber.

If you do it right, I think it probably works OK, but it sure won't
be real fast, thus sort of defeating the microwave's main feature.

On Friday, September 16, 2022 at 9:08:49 PM UTC-5, Ed Pawlowski wrote:
> >
> Many years ago an appliance store had a two hour microwave course for
> customers. We made an appetizer, entree and dessert. The entree was a
> beef roast, cooked to medium. It was amazing and had the variation
> you'd expect from an oven roast.
>
> Most people don't take the time to learn about power setting, waiting
> time and suck.
>
> Never tried burgers. You won't get the same outer sear that a grill
> gives but would be decent if done right.
>
Many, many years ago a former beautician told me she had one of those
microwave 'skillets.' It had to preheated in the microwave for about 20
minutes if I remember correctly. She said it would produce excellent
results. I vaguely remember those skillets.

On 9/16/2022 10:08 PM, Ed Pawlowski wrote:
> On 9/16/2022 9:08 PM, Hank Rogers wrote:
>> Bryan Simmons wrote:
>>> On Friday, September 16, 2022 at 2:57:45 PM UTC-5, bruce bowser wrote:
>>>>
>>>> When I grill burgers, I like to use 80% ground beef and
>>>> 20% ground pork for stashing away and nuking.
>>>>
>>> Cooking a raw burger in a microwave is disgusting.
>>> I don't believe you did that.  No one could have as
>>> shitty taste in food as you pretend to have.
>>>
>>> --Bryan
>>>
>>
>> I think he means reheating them as leftovers. Still not the best way,
>> but not everyone is a fastidious connoisseur like you. Well. maybe
>> Popeye comes close.
>>
>
> Many years ago an appliance store had a two hour microwave course for
> customers.  We made an appetizer, entree and dessert.  The entree was a
> beef roast, cooked to medium.  It was amazing and had the variation
> you'd expect from an oven roast.
>
> Most people don't take the time to learn about power setting, waiting
> time and suck.
>
> Never tried burgers.  You won't get the same outer sear that a grill
> gives but would be decent if done right.
>

I had a fancy-schmancy microwave back in the early days (1980's). I
still have the cookbook that came with it. Yes, you could cook a roast
in it (temperature probe) but I think you had to brown it first. I made
lasagna in it; turned out beautifully. Chicken tetrazinni; also nice.
There are lots of things you can do with a microwave but these days most
people think of it as a quick reheat gadget. I still wouldn't use one
to cook a hamburger. I like the sear and sizzle of the skillet and the
microwave wouldn't really save much time. Reheating a burger, no
thanks. I still want it to be no more than medium rare.

Jill

jmcquown wrote: (about microwave heating)

> Reheating a burger, no thanks.
> I still want it to be no more than medium rare.

Timing, Jill.
Your microwave will only continue cooking after the burger is reheated.

To be "safe," do each step in 30 second intervals
- reheat a cooked and cold burger on one side
- let it sit for 2-3 minutes (for the heat on the bottom to diffuse)
- flip it over and heat for another 30 seconds

On 9/16/2022 2:33 PM, jmcquown wrote:
> A cheeseburger, actually.  I used the old Tupperware burger press thing
> (thanks, Mom!  She gave us all of us those things decades ago) to
> pre-form 80/20 ground beef into nice thick burgers to stash in the
> freezer.  That was last week.
>
> I've got one thawing right now.  It's a beautiful sunny day but no, I
> will not waste charcoal firing up the grill to cook a single burger.
> I'll be cooking it on the stovetop in the small cast iron skillet which
> I don't use for anything other than a burger or pan-searing a small
> steak.  I like a burger medium-rare.  Season with S&P and cook until
> nicely browned on one side.  I drain off the fat before flipping the
> burger, and again if necessary before the next step.  Just before
> finishing, add a little butter and Worcestershire sauce to the pan. IIRC
> I saw it in some Worcestershire (who knows which brand) TV commercial
> when I was a kid.  I think they called it a "sizzle burger". Hey, it
> tastes good!
>
> I'll have the burger on a lightly toasted whole wheat bun and will top
> it with a slice of medium cheddar until it just melts.

Your burger sounds good to me.
Just two days ago, I had my first hamburger in over 2 months.
What a treat it was after so long. (none since July 12)
73% lean - more fat but more flavor.
80% is fine with me but never that dry 93% version.

Anyway, it was cooked in a skillet with worst- sauce added
No bun but fresh white bread.
Mayo, mustard, ketchup, raw onion, pickle slices, tomato slices. 1/2
slice of mild cheddar melted on.
Fries would have been good but I used salty Lay's Classic chips instead.

I did a repeat of that yesterday.

I also made a batch of spaghetti yesterday morning. Simple and no meat.
1/2 pound of pasta. Sauce was 24oz commercial along with 2 cloves of
garlic and half a chopped onion sauteed in olive oil (The onion still
has a bit of crunch). And some parmesian added. Served with a very
simple salad with dressing - only onion and tomato.

This morning, I need to start a new batch of turkey or chicken stock so
I can make soup tomorrow. I think I'll use chicken this time.

> I have not been
> allowed to eat anything solid for the last 36 hours so I know this
> burger will hit the spot! :)

That's a long wait for a medical test (I assume). Hope you are well.

On Fri, 16 Sep 2022 14:33:26 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>A cheeseburger, actually. I used the old Tupperware burger press thing
>(thanks, Mom! She gave us all of us those things decades ago) to
>pre-form 80/20 ground beef into nice thick burgers to stash in the
>freezer. That was last week.
>
>I've got one thawing right now. It's a beautiful sunny day but no, I
>will not waste charcoal firing up the grill to cook a single burger.
>I'll be cooking it on the stovetop in the small cast iron skillet which
>I don't use for anything other than a burger or pan-searing a small
>steak. I like a burger medium-rare. Season with S&P and cook until
>nicely browned on one side. I drain off the fat before flipping the
>burger, and again if necessary before the next step. Just before
>finishing, add a little butter and Worcestershire sauce to the pan.
>IIRC I saw it in some Worcestershire (who knows which brand) TV
>commercial when I was a kid. I think they called it a "sizzle burger".
>Hey, it tastes good!
>
>I'll have the burger on a lightly toasted whole wheat bun and will top
>it with a slice of medium cheddar until it just melts. I have not been
>allowed to eat anything solid for the last 36 hours so I know this
>burger will hit the spot! :)
>
>Jill

Why not allowed to eat anything solid, dentistry?

On Fri, 16 Sep 2022 23:47:49 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 9/16/2022 10:08 PM, Ed Pawlowski wrote:
>> On 9/16/2022 9:08 PM, Hank Rogers wrote:
>>> Bryan Simmons wrote:
>>>> On Friday, September 16, 2022 at 2:57:45 PM UTC-5, bruce bowser wrote:
>>>>>
>>>>> When I grill burgers, I like to use 80% ground beef and
>>>>> 20% ground pork for stashing away and nuking.
>>>>>
>>>> Cooking a raw burger in a microwave is disgusting.
>>>> I don't believe you did that.  No one could have as
>>>> shitty taste in food as you pretend to have.
>>>>
>>>> --Bryan
>>>>
>>>
>>> I think he means reheating them as leftovers. Still not the best way,
>>> but not everyone is a fastidious connoisseur like you. Well. maybe
>>> Popeye comes close.
>>
>> Many years ago an appliance store had a two hour microwave course for
>> customers.  We made an appetizer, entree and dessert.  The entree was a
>> beef roast, cooked to medium.  It was amazing and had the variation
>> you'd expect from an oven roast.
>>
>> Most people don't take the time to learn about power setting, waiting
>> time and suck.
>>
>> Never tried burgers.  You won't get the same outer sear that a grill
>> gives but would be decent if done right.
>
>I had a fancy-schmancy microwave back in the early days (1980's). I
>still have the cookbook that came with it. Yes, you could cook a roast
>in it (temperature probe) but I think you had to brown it first. I made
>lasagna in it; turned out beautifully. Chicken tetrazinni; also nice.
>There are lots of things you can do with a microwave but these days most
>people think of it as a quick reheat gadget. I still wouldn't use one
>to cook a hamburger. I like the sear and sizzle of the skillet and the
>microwave wouldn't really save much time. Reheating a burger, no
>thanks. I still want it to be no more than medium rare.
>
>Jill

For me a reheated burger might become pasta meat sauce, needs some
garlic, onion, and oregano. That's why I always keep a case of Hunts
tomato sauce in the eight ounce cans... very handy size.

We usually do burgers on the Weber w/propane but we don't light it for
one or two burgers, not worth the clean-up... we'd rather pan fry on
the stove top... I use a 12" stainless steel pan, easy to hand wash
and no spatter on the stove top.

On 9/17/2022 7:46 AM, Gary wrote:
> On 9/16/2022 2:33 PM, jmcquown wrote:
>> A cheeseburger, actually.  I used the old Tupperware burger press
>> thing (thanks, Mom!  She gave us all of us those things decades ago)
>> to pre-form 80/20 ground beef into nice thick burgers to stash in the
>> freezer.  That was last week.
>>
>> I've got one thawing right now.  It's a beautiful sunny day but no, I
>> will not waste charcoal firing up the grill to cook a single burger.
>> I'll be cooking it on the stovetop in the small cast iron skillet
>> which I don't use for anything other than a burger or pan-searing a
>> small steak.  I like a burger medium-rare.  Season with S&P and cook
>> until nicely browned on one side.  I drain off the fat before flipping
>> the burger, and again if necessary before the next step.  Just before
>> finishing, add a little butter and Worcestershire sauce to the pan.
>> IIRC I saw it in some Worcestershire (who knows which brand) TV
>> commercial when I was a kid.  I think they called it a "sizzle
>> burger". Hey, it tastes good!
>>
>> I'll have the burger on a lightly toasted whole wheat bun and will top
>> it with a slice of medium cheddar until it just melts.
>
>
> Your burger sounds good to me.
> Just two days ago, I had my first hamburger in over 2 months.
> What a treat it was after so long. (none since July 12)
> 73% lean - more fat but more flavor.
> 80% is fine with me but never that dry 93% version.
>
> Anyway, it was cooked in a skillet with worst- sauce added
> No bun but fresh white bread.
> Mayo, mustard, ketchup, raw onion, pickle slices, tomato slices. 1/2
> slice of mild cheddar melted on.
> Fries would have been good but I used salty Lay's Classic chips instead.
>
> I did a repeat of that yesterday.
>
> I also made a batch of spaghetti yesterday morning. Simple and no meat.
> 1/2 pound of pasta. Sauce was 24oz commercial along with 2 cloves of
> garlic and half a chopped onion sauteed in olive oil (The onion still
> has a bit of crunch). And some parmesian added. Served with a very
> simple salad with dressing - only onion and tomato.
>
I'll probably make a batch of pasta sauce today. Likely with ground
Italian sausage. I have pasta I cooked previously in portioned bags in
the freezer.

> This morning, I need to start a new batch of turkey or chicken stock so
> I can make soup tomorrow. I think I'll use chicken this time.
>
>> I have not been allowed to eat anything solid for the last 36 hours so
>> I know this burger will hit the spot! :)
>
> That's a long wait for a medical test (I assume). Hope you are well.
>
>
Thanks. I'm sure I'm well. Just a precautionary thing.

Jill

On 9/17/2022 7:48 AM, Sheldon Martin wrote:
> On Fri, 16 Sep 2022 14:33:26 -0400, jmcquown <j_mcquown@comcast.net>
> wrote:
>
>> A cheeseburger, actually. I used the old Tupperware burger press thing
>> (thanks, Mom! She gave us all of us those things decades ago) to
>> pre-form 80/20 ground beef into nice thick burgers to stash in the
>> freezer. That was last week.
>>
>> I've got one thawing right now. It's a beautiful sunny day but no, I
>> will not waste charcoal firing up the grill to cook a single burger.
>> I'll be cooking it on the stovetop in the small cast iron skillet which
>> I don't use for anything other than a burger or pan-searing a small
>> steak. I like a burger medium-rare. Season with S&P and cook until
>> nicely browned on one side. I drain off the fat before flipping the
>> burger, and again if necessary before the next step. Just before
>> finishing, add a little butter and Worcestershire sauce to the pan.
>> IIRC I saw it in some Worcestershire (who knows which brand) TV
>> commercial when I was a kid. I think they called it a "sizzle burger".
>> Hey, it tastes good!
>>
>> I'll have the burger on a lightly toasted whole wheat bun and will top
>> it with a slice of medium cheddar until it just melts. I have not been
>> allowed to eat anything solid for the last 36 hours so I know this
>> burger will hit the spot! :)
>>
>> Jill
>
> Why not allowed to eat anything solid, dentistry?

Nope, my teeth are fine. Starting at midnight on 9/14 and all day 9/15,
only clear liquids and Jell-O or popsicles. No red or purple. Had to
take some pills and mix some stuff with juice and drink it down the
afternoon/evening before. This is one procedure where you *definitely*
want to be sedated. :)

Jill

On 9/17/2022 8:21 AM, Sheldon Martin wrote:
> On Fri, 16 Sep 2022 23:47:49 -0400, jmcquown <j_mcquown@comcast.net>
> wrote:
>
>> On 9/16/2022 10:08 PM, Ed Pawlowski wrote:
>>> On 9/16/2022 9:08 PM, Hank Rogers wrote:
>>>> Bryan Simmons wrote:
>>>>> On Friday, September 16, 2022 at 2:57:45 PM UTC-5, bruce bowser wrote:
>>>>>>
>>>>>> When I grill burgers, I like to use 80% ground beef and
>>>>>> 20% ground pork for stashing away and nuking.
>>>>>>
>>>>> Cooking a raw burger in a microwave is disgusting.
>>>>> I don't believe you did that.  No one could have as
>>>>> shitty taste in food as you pretend to have.
>>>>>
>>>>> --Bryan
>>>>>
>>>>
>>>> I think he means reheating them as leftovers. Still not the best way,
>>>> but not everyone is a fastidious connoisseur like you. Well. maybe
>>>> Popeye comes close.
>>>
>>> Many years ago an appliance store had a two hour microwave course for
>>> customers.  We made an appetizer, entree and dessert.  The entree was a
>>> beef roast, cooked to medium.  It was amazing and had the variation
>>> you'd expect from an oven roast.
>>>
>>> Most people don't take the time to learn about power setting, waiting
>>> time and suck.
>>>
>>> Never tried burgers.  You won't get the same outer sear that a grill
>>> gives but would be decent if done right.
>>
>> I had a fancy-schmancy microwave back in the early days (1980's). I
>> still have the cookbook that came with it. Yes, you could cook a roast
>> in it (temperature probe) but I think you had to brown it first. I made
>> lasagna in it; turned out beautifully. Chicken tetrazinni; also nice.
>> There are lots of things you can do with a microwave but these days most
>> people think of it as a quick reheat gadget. I still wouldn't use one
>> to cook a hamburger. I like the sear and sizzle of the skillet and the
>> microwave wouldn't really save much time. Reheating a burger, no
>> thanks. I still want it to be no more than medium rare.
>>
>> Jill
>
> For me a reheated burger might become pasta meat sauce, needs some
> garlic, onion, and oregano. That's why I always keep a case of Hunts
> tomato sauce in the eight ounce cans... very handy size.
>
I never cook more than one burger at a time unless I've got company.
There are never leftover burgers to be reheated. Meat sauce for pasta
in my house begs for ground Italian sausage. :)

> We usually do burgers on the Weber w/propane but we don't light it for
> one or two burgers, not worth the clean-up... we'd rather pan fry on
> the stove top... I use a 12" stainless steel pan, easy to hand wash
> and no spatter on the stove top.

I don't use the charcoal grill for a single burger. But a 12" pan is
overkill for a single burger on the stovetop. I use a small cast iron
skillet and hey, no washing, just drain the fat and wipe it out with a
paper towel.

Jill

On Saturday, September 17, 2022 at 4:04:34 AM UTC-5, Gary wrote:
>
> jmcquown wrote: (about microwave heating)
>
> > Reheating a burger, no thanks.
> > I still want it to be no more than medium rare.
> >
> Timing, Jill.
> Your microwave will only continue cooking after the burger is reheated.
>
> To be "safe," do each step in 30 second intervals
> - reheat a cooked and cold burger on one side
> - let it sit for 2-3 minutes (for the heat on the bottom to diffuse)
> - flip it over and heat for another 30 seconds
>
I agree with the timing. But I want to add that the power should be reduce
substantially as well. If I want to reheat a hamburger, or a pork chop, etc.
is use either 30 or 40% power and for maybe 2 minutes. If it's still not as
warm as you'd like, use the same power percentage but just go for 45
seconds or a minute.