Text 35590, 94 rader
Skriven 2010-03-08 20:38:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Devil in the Details
============================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> Ozersky is actually describing a Big Boy cheeseburger

 DD> Not really, I've eaten a *LOT* of Big Boys...
 DD> used a cross between tartar sauce and ranch dressing as their
 DD> "special sauce"...
 DD> Shoney's in the south part of the US used a different sauce, as did
 DD> Marc's in Indiana and Michigan. In Californica, Bob's Big Boy used a
 DD> "chilli sauce" which was pretty much a very mild salsa. 

My hat's off to you, oh wise one; you know far more than I ever
could about regional fast food. [g]

A Newfy burger for you:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Steelhead Trout Burgers
Categories: Trout, Condiments, Dressing, Sandwiches
  Servings: 4

     16 oz fresh steelhead trout fillet
           (free of bones and skin
           removed)
           juice and zest of half a
           lemon
      1 TB fresh dill, minced
    1/3 c  bread crumbs (such as
           panko)
      1    egg, beaten
           splash of Worcestershire
           sauce
      1 ts Old Bay seasoning
        ds cayenne pepper
    1/4 TB fresh cracked pepper and
           kosher salt

Using a large knife, chop the fish into small pieces, about 1/2
inch, pieces (or pulse in a food processor, but don't overdo it,
about 5-6 pulses). In a large bowl, combine the chopped fish with
the rest of the ingredients.

Mix with hands and form into 4 burger patties. cover with wax paper
and let set up in the refrigerator for about 30 minutes.

When ready to cook, these may be grilled or broiled, but I gave mine
a quick saute.

In a large non-stick fry pan, over a medium heat, add:

- 2 Tbsp vegetable oil

Once oil shimmers, add the 4 burgers. Cook on one side for about 4
minutes and flip, and continue to cook to desired doneness. Another
3 minutes should cook it all the way through., It's important not to
overcook these so they retain their moistness. Season the top with a
little more pepper.

Peppery Lemon-Dill Mayo

In a bowl, mix the following:
- 1 cup mayo
- 3 Tbsp dill, minced
- juice and zest of a lemon
- 1/2 tsp fresh black pepper
- 1/8 Tbsp kosher salt

While the burgers are setting up, prepare the toppings, by cooking
some good quality bacon until crisp, and slicing a tomato, and
chopping some lettuce. For the rolls I use potato bread hamburger
buns (which I love by the way because they are high in protein and
fiber, but taste like white bread), which I toast. To assemble, put
a layer of of the mayo on the bottom, followed by lettuce, tomato
and bacon, followed by the burger and a dollop of the mayo.


  From: A Wicked Scoff                  
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... 2010: Year of the Burger.

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