How do you like your hamburger?!
How do you like your hamburger?
do you like it rare,, medium rare, well done, or any other way you make it?
Answers: I love cha cha cha charcoal burgers. LOL what is that you wonder? I grill them outdoors and everyone goes crazy about them. I like mine medium rare...
Cha Cha Cha Charcoal Burgers
2 lbs. lean ground beef
1/2 cup salsa
1/2 cup finely crushed tortilla chips
2 tsp. chili powder
1/2 tsp. salt
8 hamburger buns, split
1 cup (4 oz.) Sargento? Fancy Nacho & Taco Shredded Cheese
3/4 cup chopped fresh tomatoes
3/4 cup shredded lettuce
Chopped banana peppers or pepperoncini (optional)
Combine ground beef, salsa, tortilla chips, chili powder and salt in medium bowl; mix lightly but thoroughly. Shape into 8 patties.
Place hamburger bun tops, cut-side up, in pan large enough to hold one layer. Divide cheese evenly over buns; cover with foil. Place on edge of preheated charcoal grill 5 minutes or until cheese is melted.
Grill patties on preheated medium-hot grill; grill 5 minutes each side or until no longer pink in center. Serve on hamburger bun bottoms; top with tomatoes, lettuce and, if desired, peppers. Cover with bun tops, cheese-side down. Source(s):
http://www.bakespace.com/index.php?mode=... Medium. I like my steak mid-rare, but I don't like all the juice running down and making the bun all squishy on a burger. Not to mention, the texture of a rare/mid-rare burger is a little bit weird for me. Medium Rare with cheese and Jalapenos. I call it a Berenguer! meat pattie, cheese, lettuce, tomatoes, beetroot, aoli sauce, and onions on a toasted bun.......yummmmeeeeee! Well done, with fried onions, cheese, lettuce, tomato and a dab of mayo on a lightly toasted hamburger roll. It depends on the meat you make it from.
If you make it from that crappy 93/7 hamburger in the stores, you have to make it awfully rare, or else it'll be too dry.
If you make it from prime that's 20-25% fat, or even fatter, then you can cook it until it's done, because the fat will not only give it a lot of flavor, but keep it juicy as well.
Because of the Maillard Reaction, you get better-tasting meat if you cook it until it's done. i like it with very little pink almost well done. If there is too much pink i have to microwave it. Medium rare. It's especially good when stuffed with bleu cheese! Cooked to an internal temperature of 160 degrees. That is the "safe" zone. I like most beef rare, but any ground beef - like for burgers - I make medium to make sure I don't have to worry about e coli, etc.
Don't forget to toast the hamburger bun! i like it well done Well done with lots of catsup relish and tomatoes on it caramelized onions, lettuce, tomato, lots of cheese, mustard mayo, ketchup. i dont reallt know what it is but i like the McDONALDS ones...lol but drop the unions BLECH Medium medium rare with cheese, mayo, applewood smoked bacon, and lettuce i like it medium medium well, done but juicy I like it done but not dead. When the juices run clear it's safe to eat, cooking it longer will just dry them out and taste like hockey pucks. i like my homemade ones mixed with a pack of onion soup mix
i like my burgers loaded and do them different all the time
mayo, mustard, ketchup, hot pickled peppers, dill pickles,cheese,relish, lots of onions- fried preferred, or raw, tomato slice, lettuce, salsa sauce
i dont have everything on it at once but these are the condiments i like I think the key is to cook it well (above 180F is fine) and then do something creative with it. I like to chop onions into fine pieces and mix them into the meat for flavor. Seasoning is also important: salt, pepper, paprika,etc and on occasion I've thrown in a little beer for some zing. Ground sirloin is probably best to use and you almost always have to grill burgers to get that crispy outside everyone likes while maintaining that juicey inside. Serve with fries, potato salad, or other starch and include a variety of condiments. If you like cheese, be sure you allow enough time for the cheese to melt. Heavenly! Rare.