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Monday, October 23, 2017

2 results for 'hamburgers'

No Pink Slime in These Home-Ground Beef & Butter Burgers

By HomeRearedChef, published on Jan 15, 2013

...meat; this will make the cooked patties tough!) With your grinder still set at fine, run the meat mixture through a second time. Cover bowl and allow meat mixture to chill at least 2 hours and up to overnight in the fridge. If you have made the full 6-pounds, or so, of meat, build 12 hamburgers, gently forming to personal preference of thickness. Cover the burger patties with plastic wrap and keep refrigerated until ready to use.

STEPS 2 (grilling burgers):

Caution: Because of the butter addition in the patties, the butter dripping on the coals will cause greater flames... (more)

Tags: beef, butter, hamburgers, pink slime, home-ground beef

Comparing America's Top 10 Burger Chains

By Humble Opinion, published on May 25, 2012

... the west coast. And even though there are currently only about 300 locations spread out across America's western states, plans for expansion east are in the works.

In-N-Out was started by Harry Snyder in Baldwin Park, California, a suburb of Los Angeles, in 1948. Serving above average hamburgers and using high quality ingredients, the restaurant swiftly gathered a dedicated customer base.

One of the oddities at In-N-Out is their so called 'secret menu'. Customers in the know may order any number of varieties to the already fantastic burgers by quoting from the secret menu.... (more)

Tags: food, restaurants, meat, cheese, eating, sandwiches, chicken, dining, fast food, hamburgers, hot dogs

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