===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 01-16-94 (18:48)             Number: 365
From: KOUNTRY COOK #1 @1912232*    Refer#: NONE
  To: ALL                           Recvd: NO  
Subj: Classic Hamburgers             Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v7.07

      Title: Classic Hamburgers
 Categories: Meats, Sandwiches
   Servings:  4

      2 lb Boneless chuck steak, well          1 x  Freshly ground black pepper
           Chilled                             1 x  Unsalted butter (optional)
      1 ds Worcestershire sauce                1 x  Salt to taste

  Trim chuck steak of all gristle and as much fat as desired.  Try for a
  balance of 20 to 25 percent fat.  Cut meat into cubes and place cubes in a
  food processor.  Process until meat is finely chopped.  Using a light
  touch, combine chopped beef with worcestershire sauce and black pepper and
  shape into patties about 3/4 inch thick.

  Melt a small amount of unsalted butter in a hot skillet, or skip the
  butter and use a non-stick skillet.  Make 4 to 6 patties out of the beef
  mixture depending on how much fat was removed.  Place patties in the
  heated pan and cook over medium high heat until browned and crisp, about 3
  minutes.  Turn and cook for 1 minute, then reduce heat to medium-low and
  cook to desired doneness, about 4 minutes longer for medium.  Sprinkle on
  salt in the last minute of cooking.

  Variations:

  1)  Place a thin slice of Cheddar, Monterey Jack, Swiss or Provolone
  cheese over burgers just before removing from the skillet.

  2)  Serve hamburger patties  on toasted or grilled buns, or on sections of
  French or Italian bread, or on toasted English muffins.

  3)  After removing burgers from skillet, add a pat of butter to the
  skillet along with diced onion and peppers and sliced mushrooms.  Saute
  until crisp-tender and either serve over burgers as is, or add a few
  tablespoons red wine to the skillet and cook, stirring, until the alcohol
  has evaporated.

  4)  Garnish burgers with fresh lettuces, spinach or other greens, sliced
  tomatoes, sliced cucumbers, sliced onions, sprouts, hot pickled peppers,
  pickles, mustard, ketchup, salsa, pizza sauce, spiced mayonnaise, hot
  sauce, soy sauce or barbecue sauce.

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