Favorite ways to make a burger - Page 2 - JeepForum.com

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post #16 of 31 Old 06-30-2013, 08:00 PM
gloksrule
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I can get bison locally, So I'm gonna try a bison and bacon burger with smoked cheddar and grilled onions

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post #17 of 31 Old 06-30-2013, 08:07 PM Thread Starter
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Where do you live? I bring a plate.... Lol...

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post #18 of 31 Old 06-30-2013, 11:31 PM
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Lol,,, okla city, u can buy bison in some of the walmarts here
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post #19 of 31 Old 07-04-2013, 02:28 PM Thread Starter
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Ok i heared a tip that when you put one crushed ice cube in it should keep the meat moist inside. Next time i make lamb sliders or work with ground lamb i will try that and let you know how it works. Btw i found bison in my local supermarket
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post #20 of 31 Old 07-05-2013, 12:20 AM
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Quote:
Originally Posted by THOR114
Ok i heared a tip that when you put one crushed ice cube in it should keep the meat moist inside. Next time i make lamb sliders or work with ground lamb i will try that and let you know how it works. Btw i found bison in my local supermarket
Nvr heard that before ,, was the bison frozen ?
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post #21 of 31 Old 07-05-2013, 12:32 AM Thread Starter
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I read it. It was either on master chef or Hell's Kitchen from www.hulu.com

Joe Bastianich recommended it. I personally have not tried it YET. But when I do I let you know.

The bison was refrigerated. WINCO here in so cal has it.

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post #22 of 31 Old 07-05-2013, 09:05 AM
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Frozen herb butter. Let the butter soften in a bowl. Add your seasoning. For lamb it would be fresh rosemary or cumin. Not both. Stir it in. Spoon onto wax paper. Roll into cylinder. Put in freezer. Unwrap when you are ready to cook. Cut off a piece for each burger. Like beef, don't manhandle the patty. Just enough manipulation to make a patty that won't fall apart with the butter in there.

An ice cube just drives the meat juice out.

If one must eat buffalo, I suppose frozen garlic butter might be an improvement.

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post #23 of 31 Old 07-05-2013, 06:00 PM Thread Starter
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I like the herb butter idea. That is very dominant in Europe. Here not so much. Good idea thank you

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post #24 of 31 Old 07-05-2013, 11:31 PM
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Made sliders in the cast iron grill pan, with some crumbled blue cheese mixed in, salt and pepper. Toasted buttered dinner rolls for buns.

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post #25 of 31 Old 07-06-2013, 12:36 AM Thread Starter
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That sounds nice

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post #26 of 31 Old 07-06-2013, 07:49 AM
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I like the herb butter idea. That is very dominant in Europe. Here not so much. Good idea thank you

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Since you like lamb, try making little lamb meatballs (1.5") and grille them on skewers with zucchini and cherry tomatoes. Baste with cumin and butter (half a stick of melted butter to 1/2 teasppon of cumin).

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post #27 of 31 Old 07-06-2013, 07:57 AM Thread Starter
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That sounds very nice. Have you ever tried garam masala spice on lamb? This is such a wonderful,spice which will bring out the gaminess of the lamb in a just a little bit more. My favorite think with lamb is garlic. I think that's ( at least for me- the must have spice for lamb...

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post #28 of 31 Old 07-07-2013, 12:34 PM
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So much for the simple burger. Now this thread is about lamb and exotic spices.

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post #29 of 31 Old 07-07-2013, 01:13 PM Thread Starter
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Sorry to have upset you

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post #30 of 31 Old 07-07-2013, 02:11 PM
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Garage
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Originally Posted by THOR114 View Post
Sorry to have upset you

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Wouldn't worry about it. The thread got a little
off track, but it sounds good to me.

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