http://www.thestranger.com/seattle/the-perfect-burger/Content?oid=2190579 Comments On: The Perfect Burger by Laurel Miller en-us Copyright 2013 The Stranger. All rights reserved. This RSS file is offered to individuals, The Stranger readers, and non-commercial organizations only. Any commercial websites wishing to use this RSS file, please contact The Stranger. webmaster@thestranger.com (The Stranger Webmaster) Thu, 23 May 2013 00:00:01 -0700 Thu, 23 May 2013 10:45:00 -0700 Foundation http://blogs.law.harvard.edu/tech/rss <a href="http://www.maillotdefootpascher2013.info… de foot pas cher</a>
Posted by http://www.maillotdefootpascher2013.info/]]> Mon, 21 Jan 2013 18:09:52 -0800 The Stranger Posted by KJKitchen]]> Mon, 18 Jul 2011 18:17:44 -0700 The Stranger Posted by Word Police]]> Sat, 16 Jul 2011 17:50:11 -0700 The Stranger
Just press it slightly in the middle -- I use the heel of a drinking glass. That makes the center section thin enough to not be raw when the crumbly, flaky outside ring is perfectly underdone.

Worcestershire, onions, smoked salt -- whatever floats your boat. Worcestershire and black pepper are enough for me. Garnish with slice of (working up from the meat) onion, slice of tomato, slab of lettuce (iceberg for crunch), ketchup. Toast your bun, duh. If you need cheese, try a little crumbled blue.

PBR is shit. If you like that, why not take any other cheap beer and dump sugar in it? Drink the cheapest Cabernet Franc from the Loire Valley you can find, and you're all set. Seriously, PBR tastes like bum pee.
Posted by Fnarf]]> Tue, 15 Sep 2009 15:07:03 -0700 The Stranger Posted by arbeck]]> Tue, 15 Sep 2009 14:00:27 -0700 The Stranger Posted by Bethany Jean Clement]]> Mon, 14 Sep 2009 18:29:20 -0700 The Stranger Posted by Nick P.]]> Mon, 14 Sep 2009 16:28:30 -0700 The Stranger Posted by worldcitizen]]> Mon, 14 Sep 2009 15:23:21 -0700 The Stranger
Besides, I make it a point to NOT cook like a Food TV robot.
Posted by PurrlGurrl]]> Mon, 14 Sep 2009 14:15:39 -0700 The Stranger Posted by Dorks]]> Mon, 14 Sep 2009 12:58:59 -0700 The Stranger Posted by nonya beesnest]]> Fri, 11 Sep 2009 14:20:11 -0700 The Stranger
I just made burgers last weekend with ground chuck, brisket, and short ribs and they were ridiculously good. If you're too lazy or think that "overthinking" equates to buying a different kind of beef than just chuck, then you might be the tool. Just a thought.
Posted by dweb]]> Fri, 11 Sep 2009 09:36:17 -0700 The Stranger Posted by BakersDozen]]> Thu, 10 Sep 2009 19:24:17 -0700 The Stranger Posted by 50backflips]]> Thu, 10 Sep 2009 15:52:11 -0700 The Stranger Posted by Doesn't put cilantro in everything either]]> Thu, 10 Sep 2009 13:25:32 -0700 The Stranger
Handling the ground meat so much with all that mixing gives it a cat food texture. Just scoop the meat and make the patty with as little handling as possible. Salt and pepper only. This will make your burgers have a more meaty texture and flavor.

Of course the burger with added duck fat won. It had duck fat--drool.
Posted by smitty]]> Thu, 10 Sep 2009 06:09:43 -0700 The Stranger
Oh wait- I'm sorry... you don't have a complete cow? And you don't have four cuts of beef like the douchebag at 1 either?

In that case, use the Stranger's recipe for your burgers and you can sleep well knowing you aren't a complete tool.

(Although, the more PBR you use, the more of a tool you become.)
Posted by pretencious bastard!]]> Thu, 10 Sep 2009 03:02:48 -0700 The Stranger
Oh wait- I'm sorry... you don't have a complete cow? And you don't have four cuts of beef like the douchebag at 1 either?

In that case, use the Stranger's recipe for your burgers and you can sleep well knowing you aren't a complete tool.

(Although, the more PBR you use, the more of a tool you become.)
Posted by pretentious bastard!]]> Thu, 10 Sep 2009 02:57:49 -0700 The Stranger Posted by arbeck]]> Wed, 09 Sep 2009 15:51:05 -0700 The Stranger