On Sunday, June 20, 1993 at 4:39:26 PM UTC-10, Raolin Darksbane wrote:
> tha...@rhea.arc.ab.ca writes:
> >In article <marcy-170...@marcyrobb.apple.com>, ma...@applelink.apple.com (Marcy Robb) writes:
> >>
> >> James Beard recommends forming the patty arond a lump of frozen butter
> >> (decadent!) or even a smallish ice cube to keep moist.
> >Yikes! Sounds like a great way to get hamburger disease by preventing
> >the centre of the burger from cooking!
> Actually, I saw that recipe in a cookbook of ours, it was called Iceberg
> Burgers. I think crushed ice was used instead(mixed in quickly).
> I can mail you the recipe if you like, since it's copyrighted, I knowing my
> luck I'd get sued over a hamburger.
>
> >Don
> --
> | dc...@muskwa.ucs.ualberta.ca |
> || "Tia mi aven Moridin isainde vadin!" ||

In thirty years time, nobody's going to care about putting an ice cube in a burger. People will still be, of course, seeking the perfect burger.

Tojo AKA, future boi

https://www.youtube.com/watch?v=X0z2TeSEJyQ

On Sunday, November 19, 2023 at 3:00:42 PM UTC-6, dsi1 wrote:
> On Sunday, June 20, 1993 at 4:39:26 PM UTC-10, Raolin Darksbane wrote:
> > tha...@rhea.arc.ab.ca writes:
> > >In article <marcy-170...@marcyrobb.apple.com>, ma...@applelink.apple.com (Marcy Robb) writes:
> > >>
> > >> James Beard recommends forming the patty arond a lump of frozen butter
> > >> (decadent!) or even a smallish ice cube to keep moist.
> > >Yikes! Sounds like a great way to get hamburger disease by preventing
> > >the centre of the burger from cooking!
> > Actually, I saw that recipe in a cookbook of ours, it was called Iceberg
> > Burgers. I think crushed ice was used instead(mixed in quickly).
> > I can mail you the recipe if you like, since it's copyrighted, I knowing my
> > luck I'd get sued over a hamburger.
> >
> > >Don
> > --
> > | dc...@muskwa.ucs.ualberta.ca |
> > || "Tia mi aven Moridin isainde vadin!" ||
> In thirty years time, nobody's going to care about putting an ice cube in a burger. People will still be, of course, seeking the perfect burger.
>
Folks were even trashier cooks back then than
the folks who post here now, and that's saying
something.

--Bryan

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

dsi1 wrote:
> In thirty years time, nobody's going to care about putting an ice cube in a burger. People will still be, of course, seeking the perfect burger.

I eat the perfect burger every single time. Doesn't matter where it's
made - Homemade, McD, Burger King, pubs, bars, restaurants...

Start with a beef patty and a fresh bun and you can't go wrong.

On 11/20/2023 9:28 AM, bruce bowser wrote:
> On Monday, November 20, 2023 at 5:41:38 AM UTC-8, Gary wrote:
>> dsi1 wrote:
>>> In thirty years time, nobody's going to care about putting an ice cube in a burger. People will still be, of course, seeking the perfect burger.
>> I eat the perfect burger every single time. Doesn't matter where it's
>> made - Homemade, McD, Burger King, pubs, bars, restaurants...
>>
>> Start with a beef patty and a fresh bun and you can't go wrong.
>
> If you slightly braise the bun in the pan in the beef grease, yeah. Also, I like that mixing ketchup in with the ground beef before cooking.

One time, several months ago, I made a small meat loaf (1-2 lbs). Rather
than cooking it that way, I made several burgers out of the mix. That
worked out well.

On Monday, November 20, 2023 at 3:41:38 AM UTC-10, Gary wrote:
> dsi1 wrote:
> > In thirty years time, nobody's going to care about putting an ice cube in a burger. People will still be, of course, seeking the perfect burger.
> I eat the perfect burger every single time. Doesn't matter where it's
> made - Homemade, McD, Burger King, pubs, bars, restaurants...
>
> Start with a beef patty and a fresh bun and you can't go wrong.

I'm not a fussy guy but I admire your go for broke, hell or high water, attitude.

On Monday, November 20, 2023 at 10:04:44 AM UTC-10, bruce bowser wrote:
> On Monday, November 20, 2023 at 1:56:59 PM UTC-5, dsi1 wrote:
> > On Monday, November 20, 2023 at 3:41:38 AM UTC-10, Gary wrote:
> > > dsi1 wrote:
> > > > In thirty years time, nobody's going to care about putting an ice cube in a burger. People will still be, of course, seeking the perfect burger.
> > > I eat the perfect burger every single time. Doesn't matter where it's
> > > made - Homemade, McD, Burger King, pubs, bars, restaurants...
> > >
> > > Start with a beef patty and a fresh bun and you can't go wrong.
> > I'm not a fussy guy but I admire your go for broke, hell or high water, attitude.
> I kind of digress, because I've eaten at some of those Mom & Pop BBQ places where they mix ground pork in with the burger. Those are good, too.

Mom & pop places around here don't add pork to their mix. They would add bread though. Pork is too fancy for the old-timers. My auntie had an okazuya back in the 60's. One of the items she'd make is hamburger. It wasn't a "hamburger patty" or "hamburger steak" or "Salisbury steak", just "hamburger." I guess "hamburger steak" is what the new generation is calling it these days.

http://www.hawaiimomblog.com/2020/08/hashi-okazuya.html