I don’t cook. I don’t bake. I don’t even grill. The only thing I actually do in the kitchen is direct the person who is cooking and of course, I EAT the end result.
The other day I came up with the greatest burger recipe in history, then told my wife how to make it. I stole some of the ingredients from Chef Gordon Ramsey, some from my father, and the rest I came up with it on my own. So if you like a good thick hunk of hamburger that tastes better then you have ever had, try this at home:
- 1lb of Ground Beef (Must be PRIME Grade A) The quality of the beef could be the most important factor. Spend the money, you will not regret it.
- 1 minced onion (I like the pieces to be a little thicker)
- 2 teaspoons of garlic salt
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of tabasco sauce
- 1 quick pour of Sam Adams Beer
- 2 tablespoons of Honey Mustard
- 2 egg yolkes
- dash of salt and pepper
Mix all the ingredients up with your hands. Shape into thick large oval burgers. Cook on Grill until temperature reaches medium. Top with Cheddar cheese and melt breifly. Eat up. If it’s not the best burger you ever had, sue me!
May 29, 2008 at 6:24 pm |
[...] Grant’s Rant thinks he has the best burger recipe ever. [...]
May 31, 2008 at 2:16 am |
Oh, man, please go do your homework.
Where the F are you gonna find PRIME ground beef anyway? Buy some chuck, maybe a little sirloin and/or brisket, and do it yourself. Like you said, spend the money, dude.
1 minced onion: they come in lots of different types and sizes, dude. Care to be a little more precise? Yellow, red, white, large, medium, small? Here’s a thought: ounces!!
Garlic salt? Yummy — not. Fake and salty. Why not use fresh garlic, either by sauteing it in some oil first, or just mincing it?
1 teaspoon of Worcestershire sauce. First thing you got close to correct.
1 teaspoon of tobasco sauce. It’s “tabasco.”
1 quick pour of Sam Adams Beer. Please explain WTF a “quick pour” is. You’re like RR with her “one turn around the pan.” Doesn’t that depend on how slowly you pour and how deeply you angle the F bottle?
2 egg yokes. It’s yolks, dude.
This sounds like meatloaf, and you sound like a novice.
May 31, 2008 at 11:04 am |
Oh Tim,
Yes, I am a novice, I thought I pointed that out. But since you are so confused and you do not like to cook by “Feel” I will spell it out for you.
-Find the Best ground beef your butcher shop has.
-I like yellow onions, but it’s your choice, chop to the size you like best.
-I hear you on the fresh garlic, but for some reason the Garlic Salt works great.
-A quick pour means turn the bottle over let some beer spill out then turn it right back up again.
Thanks for the spell check, that is done. Meatloaf has bread crumbs, I hope you at least give it a try.
June 4, 2008 at 5:39 pm |
You’re being a little harsh aren’t you Tim?! He shared a recipe that he thought people would like. He’s not puplishing a book! If you don’t like it, make up your own. As for what kind of onions… I’m sure people can figure out which kind to use. A quick pour of beer is just that. What’s the difference if a little extra or not quite as much goes in?
June 4, 2008 at 5:40 pm |
Opps.. better correct that.. Publishing! lol Sorry for the spelling mistake.
June 4, 2008 at 7:37 pm |
Wendy, Thank you for your support. No worriers on the spelling, if you read my “Rants” long enough you will see I make a few mistakes myself. Tim was a little cranky wasn’t he?
June 27, 2008 at 2:21 pm |
I’m no novice. Great burger recipe. I tried it with both fresh garlic and the garlic salt. Suprisingly, the garlic salt did work better. Thanks Grant! As for Tim…recipes are recipes bro…Ever read an old southern cookbook before? I don’t think you’ll be able to, they use alot of the “quick poor” kinda verbage and don’t specify exactly waht kind of onions to use.
June 27, 2008 at 7:03 pm |
I’m so glad you liked it! feel free to pass it along.
July 2, 2008 at 7:43 pm |
[...] even though I make a mean burger, there is no way the folks at Hotel ZaZa let me into the kitchen to do anything except take a [...]
July 12, 2008 at 1:28 pm |
[...] even though I make a mean burger, there is no way the folks at Hotel ZaZa let me into the kitchen to do anything except take a [...]
August 14, 2008 at 1:59 pm |
Tim your post was hilarious. My name is Grant too so I should be partial to the author but you definitly have me second guessing this. My quest for the best burger continues
August 14, 2008 at 6:53 pm |
I found your recipe while at work and it looked the best to me. We have cattle and our meat is butchered custom. We used one of th lesser desirble batches because its time to use it or throw it out. The burgers were some of the best we’ve had.
Of course all I needed from you was ingredients and approximate amounts. I adjusted things to how I thought they would taste the best. I have cooked many, many brugers and this goes in my top ten. The tabasco gives it a great little kick. I had never been to this website until I was searchign for a best bruger recipe. Now I will frequent it more often. Thanks!