Baron von BeeGee

Recipes 

I've been eating a bit of bison burger as I mentioned in another thread. I really like the flavor, though it will cook faster than regular beef so you have to be careful if you like yours medium-rare/medium.

I also tried Alton Brown's method of pulsing sirloin and chuck in the food processor and that actually works really well if you don't have a grinder (as I don't).

In any case, whenever I make burgers I always add kosher salt, fresh black pepper, egg, bread crumbs, and I shred some onion on a fine grater into the mixture. You get kind of onion slurry which adds great flavor as well as moisture. Maybe 1/4 onion for 2lbs meat? I'm not sure without doing it.

Another tip...if you want to make those giant meatballs (like the size of a baby's head): instead of using bread crumbs, soak some white bread in milk for 5-10 minutes, squeeze it out, and add the bread instead of bread crumbs. The meatball will literally fall apart in submission to a fork instead of getting tough.

Baron von BeeGee

Recipes 

Dang. Now I'm hungry for meatballs.

Get two frying pans with olive oil going. Chop up two onions and add half to one skillet, and half to the other. Meantime, while the onions are sauteeing, chop up a head of garlic and add half to each skillet.

Add a big can of crushed tomatoes to one of the skillets, stir, simmer. Test for seasoning (salt/pepper).

Pour the other onion/garlic mixture into a big bowl. Add 3-4 slices white bread (no crust) that have been soaked in milk, a handful of chopped parsley, one egg, salt, pepper, 1# ground beef, 1# ground pork. Form into meatballs about the size of a tangerine or small apple. Coat with bread crumbs if desired.

Heat more olive oil in the vacated skillet and brown the meatballs on two sides. When second side is browned spoon in half of the simmering tomato sauce, top each meatball with a slice of fresh mozzarella, and place in a 400F oven for ~10-15 minutes. Meatballs will finish cooking and cheese will melt.

Add chopped fresh basil to the spaghetti sauce.

Cook 1# spaghetti, toss with remaining tomato sauce, and top each bowl of spaghetti with 1-2 meatballs. Shave parmigiano-reggiano or parmesan over top.

cweston

Recipes 

Yeah, baby!

My family would nix the blue cheese (cretins!). But you can't beat a burger with fresh roasted green chile in it.

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Primary: none
Secondary:
Bottle conditioning: Robust Porter
Drinking: Saison Dupont clone, tripel
Coming soon: Columbus APA, Rich Red ale

Cheesefood

Recipes 

I made some burgers the other night using some high-grade black angus. Generally this meat doesn't stay formed, so I decided to break tradition and throw in an egg. Then it was too mushy, so I put in some bread crumbs. I seasoned with some crazy steak seasoning sold in a butcher shop in Alabama.

Friggin awesome burger. I'm eating the leftover one today, and it's still amazing.

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Past Winners: Caramel Cream Ale #1, Hoegaarden Clone, Boom-Boom Vanilla Ale, Lazy Monk Abbey Style, Amarillo Cream Ale. (AG),

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uwmgdman

Recipes 

Ground Chuck or Round
1/2lb patties
seasoned salt and pepper
grill the patties to medium
2-3 strips thick cut bacon
2 slices sharp cheddar
bun
a squirt of ketchup

Then to thin the blood a little so I don't keel over, a few beers.

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Primary: None
Secondary: None
Bottled: None
Drinking: Schwarzbier, Raspberry Celebration, Northern English Brown, Carty Cascade Pale Ale - Vintage 2009, Maibock Pale Ale, 1120 IPA
Next: Simcoe IPA Bohemian Pils? Classic American Pils? Robust Porter? Dunkelweizen? Blonde Ale?