VeeshanVault

Posted: **May 26, 2003, 3:55 pm**

OK, nothing fancy here, and I bet OMGIAMRETARDEDCAUSEALOTISTWOWORDS of folks already do this, but here goes:

Want to give your burgers an extra kick? Try this:

Place 2lb ground sirloin in a mixing bowl and add the following ingredients:

1. 2-4 tablespoons Tapatio or other hotsauce(Tabasco, Krystal, etc)
2. 1 teaspoon garlic powder
3. 1 teaspoon onion powder
4. 2 tablespoons Lea & Perrins
5. Salt and Pepper to taste

Blend it all together with your hands or a wooden spoon, cover and place in the fridge for 1-2 hours.

Mold into patties and pop em on the preheated Q.

Sometimes I add a 1/2 cup of beer to the mix, but it gets kind of messy when first putting the patties on the grill due to extra wetness. Don't worry though, they will hold together just fine.

Enjoy!

Canno

Posted: **May 26, 2003, 4:10 pm**

Joo must come to Texas this summer when we have our river trip and cook for us.

I'm craving your burgers big time right now....

Posted: **May 26, 2003, 5:20 pm**

Canelek wrote:1. 2-4 tablespoons Tapatio or other hotsauce(Tabasco, Krystal, etc)
2. 1 teaspoon garlic powder
3. 1 teaspoon onion powder
4. 2 tablespoons Lea & Perrins
5. Salt and Pepper to taste

I do seps 2, 3, and 4...never tried 1 and 5...although I have put crushed red pepper or chili powder in the mix.

Posted: **May 27, 2003, 12:51 am**

omg this just looks bad! good but bad!

clear the sinuses in 5 seconds?

Posted: **May 27, 2003, 1:45 am**

My tongue would love it, but my bowels would hate it.

Posted: **May 27, 2003, 2:12 am**

MMMMM B-B-Q hamburgers.......*drools*

Posted: **May 27, 2003, 2:35 am**

Nah, not bad for ya. It is a tame recipe. You should see what I add when I am serious

I ain't out to hurt anyone's digestive system--I tame all my recipes down for the masses. I post recipes that make you happy, not to put you on the toilet.

Posted: **May 27, 2003, 9:14 am**

I put a package of (dry) ranch dressing mix in, comes out pretty good. Never tried adding in hot sauce, that sounds pretty good. It usually goes on afterwards

Posted: **May 27, 2003, 10:28 am**

I use 2 tbsp Worschteshire (sp?) sauce, a heaping tbsp of pepper, garlic salt to taste and an egg to help hold things together until the burgers hit the grill.

P.S. (If you are in a hurry, dump in a packet of Lipton onion soup mix and the Worschteshire and get grillin!)

The whole recipie is better with 50/50 venison/beef burger, but the venison is usually getting very slim around our house by this time of the year...

Posted: **May 27, 2003, 11:22 am**

/echo falla....

I use almost the exact recipe, including the 50/50 venison which adds the perfect taste to the beef if you ask me...

Posted: **May 27, 2003, 11:32 am**

Canoe wrote:/echo falla....

I use almost the exact recipe, including the 50/50 venison which adds the perfect taste to the beef if you ask me...

oh my god, i am so hungry now.

Posted: **May 27, 2003, 11:33 am**

We went with a packet of lipton onion soup mix, a bit of A1 steak sauce, salt + pepper + lawry's, and an egg for our Memorial Day burgers. They turned out damn fine.

Posted: **May 27, 2003, 11:36 am**

Canno... where ya work at Bud... I am in wine country, and yes I am Chef, I'd love to see what ya do as far as a menu and such. you show me yours I'll show you mine

Posted: **May 27, 2003, 1:22 pm**

This thread is a testament as to why I will never be a vegetarian. Nothing like a big hunk of seasoned grilled meat. yummmmm

Posted: **May 27, 2003, 1:26 pm**

I BBQ every single weekend almost, I've tried just about everything....but, my best friend came down from San Franciso and brought me some marinade from a local joint there.

MOTHERFUCKER!!!!!
http://www.kindersmeats.com/food_detail.cfm?id=4

Buy a case of this love sauce and give it to all your friends.... Im not shitting you guys, best marinade EVAR!!1!!1! X40

Posted: **May 28, 2003, 12:06 am**

Pherr the Dorf wrote:Canno... where ya work at Bud... I am in wine country, and yes I am Chef, I'd love to see what ya do as far as a menu and such. you show me yours I'll show you mine

Actually, I am the Database Administrator for ValleyCrest Companies(bigass landscaping Co). As far as a menu, that is a great idea! I will come up with something if I have a chance..I have always wanted to own a restaurant!

Maybe someday eh?

Off the top of my head it would have something along the lines of "Cajun-Asian", Italian, Southern....hahaha! Eclectic to say the least.

Posted: **May 29, 2003, 2:45 pm**

I tried the burger with your changes....well I don't measure shit, I just dump in what looks appropriate..and I left in my montreal steak seasoning.....basically I added tobassco to my current burger....it was good.

I've also had the lipton onion soup burger before...never mixed venison with my beef though....I always use the leanest beef I can find, but not venison.

Question.....do you use condiments on your burgers canno? Like mustard, ketchup, pickles, onions, lettuce?

I don't I feel it detracts from the taste of the meat....I will put some white american or pepperjack on there, and of course toast the bun...but that's it....if I want veggies I'll have a salad on the side.

Oh an I'm sure you feel the same way on this one....if you cook a real nice steak and a guest requests A1, Heinz 57, or even worse...ketchup. Does that make you cringe?

Posted: **May 29, 2003, 5:38 pm**

This is what I do, and yes this is my menu, I am the "head kitchen asshole"

Soup of the Evening

Seven

Comanche Creek Farms Mixed Greens with House Smoked Trout and a Lemon Caper Vinaigrette

Eight

Caesar Salad, Hearts of Romaine, Parmigiano Reggiano,
Garlic Croutons and Anchovy Filets

Nine

Brown Butter Gnocchi, Arugula, Corn and Shaved Pecorino Romano

Nine

Seared Lamb Loin “Carpaccio”, Herb Salad and a Kalamata Olive Vinaigrette

Thirteen

Crab Cakes, Coleslaw and Spicy Red Pepper Coulis

Twelve

************

Ossobucco alla Milanese
Saffron Risotto with Gremolata

Twenty-six

Pecan Crusted Chicken Breast, Fingerling Potatoes, Roasted Vegetable Salad and a Savory Jus

Twenty-one

Rigatoni De Mare, Clams, Mussels and Fresh Fish in an Herbed Tomato Brodetto

Twenty-four

Grilled Newport Ranch Ribeye Steak, Blue Cheese Mashed Potatoes, Green Beans and a Roasted Garlic-Balsamic Aioli

Thirty-three

Spring Vegetable Ragu over a Teleme Cheese Soft Polenta

Eighteen

Grilled Wild Pacific Salmon, Chive Spaetzle, Cherry Tomato Salad and Basil Oil

Twenty-five

Special of the Day
AQ

Posted: **May 29, 2003, 5:40 pm**

OK, nothing fancy here, and I bet OMGIAMRETARDEDCAUSEALOTISTWOWORDS of folks already do this, but here goes:

Ok, someone's playing with the filters again.

Posted: **May 30, 2003, 3:23 am**

Damn man, that is a pretty impressive menu!

What restaraunt and where? I will have to check that out!

The only redeeming quality about this silly state is the abundance of good food

Here is my late night silly menu(<---kinda drunk, been a bitch of a week)........

1) SPICY DUK SAUSAEG QU3SADILAS W/ BUFALO MOZAERLA!11!!1!1 OMG Y3S
2)!1!1!1!1 WTF LOL CAJUN CHIKAN CAESAR SALAD
3)!1!1!!1! LOL 3 SAUSAEG MANICOTI W/FRESH BASIL!
4)!!!!!1!1! OMG WTF LOL STIR-FREID BOK-CHOY W/MINT!

^1!!!1!1!1 IN NO PARTICULAR ORD3R OF COURSA THIS JUST SOUNDS GOD AT DA MOMANT1!!!1 OMG WTF LOL )

Posted: **May 30, 2003, 5:29 am**

Oh an I'm sure you feel the same way on this one....if you cook a real nice steak and a guest requests A1, Heinz 57, or even worse...ketchup. Does that make you cringe?

A-l-o-t of people are just conditioned to ask for condiments. If it is something that insults you, just hide them and say you are all out. Then you can see what they think of it.

Tad off topic, but another holiday fav for me and something you can BBQ as well are steak sandwiches.

Not the fanciest thing, but I prep the meat with a fajita mix, then cook with green peppers and onions and serve on bakery rolls with tobasco.

*edit to remove the annoying a-l-o-t thing

Posted: **May 30, 2003, 11:49 am**

Alternatively, you could spell it "a lot" like it is actually spelled.

Posted: **May 30, 2003, 12:23 pm**

I totally suggest mixing 50/50 beef and venison. Although Cano feels it adds the perfect taste to the beef...I would have to say the beef adds the perfect amount of fat and oils to the deer to make it a better burger

Venison is just too dry off the grill. With a good split with beef, you retain flavor, and get a nice, juicy burger out of it. Damnit...I'm still an hour from lunch...why did I read this now??

Posted: **May 30, 2003, 1:20 pm**

Up in Mendocino county... we are a 62 room inn with a full service kitchen on 72 acres of coastline... doesn't suck

*Edit cause I can NOT spell inn apparently*

VeeshanVault

Cooking with Canno - Memorial Day QuickTip(Hamburgers)

Cooking with Canno - Memorial Day QuickTip(Hamburgers)

Re: Cooking with Canno - Memorial Day QuickTip(Hamburgers)

Re: Cooking with Canno - Memorial Day QuickTip(Hamburgers)