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Updated 2/16/2011
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(Jacksonville Specific)
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Updated 2/16/2011
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| Name: |
roswellric
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| Subject: |
Best Burger Vote
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Date:
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2/22/2011 9:42:35 AM
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Where and what is your favorite restaurant burger around the lake?
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| Name: |
lakngulf
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| Subject: |
Best Burger Vote
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Date:
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2/22/2011 10:11:28 AM
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Tie between Little Talisi and U.E. McGill
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speaking of such, McGill's needs a shipment of Lakngulf tomatoes.....
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| Name: |
lakngulf
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| Subject: |
Best Burger Vote
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Date:
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2/22/2011 11:36:03 AM
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Little plants are 'bout two inches tall now, so could only produce micro-maters. Need some warm LM air and water and we will be in business.
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| Name: |
Talullahhound
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| Subject: |
Best Burger Vote
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Date:
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2/22/2011 5:35:01 PM
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Around the lake... hmmm. I would have to say that would be Feb's burgers.
To tell the truth, I haven't had a good burger out anywhere for a long time. A number of months ago, I went to a restaurant on Zelda Rd in Montgomery and their burger was very good.
Have you found a good burger anywhere?
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If I just had some L&G maters, this would be perfect.....get to growin', little fella's
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| Name: |
Mack
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| Subject: |
Talisi/McGill,, Recipes Please.
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Date:
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2/22/2011 7:49:28 PM
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If you please? Type ground beef? Size patty/thickness? Ingredients (seasonings/onion/what?). Mixed with the burger or added on top? Assume direct heat charcoal fire?
Come on. Give it up!!
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| Name: |
Little Talisi
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| Subject: |
Talisi/McGill,, Recipes Please.
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Date:
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2/23/2011 8:15:09 AM
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Around the Lake? Niffers on Wednesday nights ($4.99) burger night, Bubber N Ems (they reopen in March), or the ones that we have. Fresh ground 90/10 is what we normally use, 1/2 lb patties, on the egg at 400 degrees. Nothing mixed in and just a little salt and pepper on the meat. Toppings, fresh sliced onion, tomato when in season, dill pickles, mustard. Cheese optional. Think we will go to Niffers tonight.
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| Name: |
Ulysses E. McGill
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| Subject: |
Talisi/McGill,, Recipes Please.
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Date:
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2/23/2011 11:38:29 AM
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I don't really have a recipe, because I make them so many different ways. Burgers are my single most favorite meal and I like to mix it up.
I like a little more fat than Talisi and use 80/20 ground round or chuck most of the time; burger size ranges from 1/3 to a full pound depending on hunger and whos eating what. Seasoning also varies with mood from salt and pepper to Canadian steak seasoning to cajun spices and blackening dust (Chris has to cook Worcestershire sauce into his). I sometimes load the center with cheese...blue, swiss, or sharp cheddar are my favorites. The kicker for us are the toppings and we go a little crazy at times. Some of my fav's are deep fried onion straws, cole slaw, spicy chile, hot bananna peppers, jalapenos, fried cheese, bacon, horseradish, L&G tomatoes, and carmalized onions, along with the standard catsup, lettuce, pickles, etc. I've also been known to through on a fried egg, pulled pork, smoked brisket, fried peperoni and other stuff on occasion. For the roll's, I use anything from standard burger buns to Rye (great for a patty melt) to flaxseed, to onion bagles, to sourdough.....use your imagination, and have fun!
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| Name: |
Mack
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| Subject: |
Talisi/McGill,, Recipes Please.
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Date:
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2/23/2011 12:46:00 PM
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Good Grief! Both sound delicious. My belly is growling now.
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| Name: |
firewater
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| Subject: |
best burger!!!
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Date:
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2/24/2011 1:03:42 PM
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Dixie Bar B Q near Kent
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Ok, here is as close to a recipe as I ever get because I do this almost the same way every time when I want something good in a hurry.
What you need per Burger.....
2 slices Jewish seeded Rye bread by Pepperidge Farms
3 slices of Vidalia onion
2 slices of swiss cheese
a sprinkle of Canadian steak seasoning
1 frozen 1/3 pound 85/15 sirloin patty (from Sams)
ketchup
Put the frozen burger in a skillet on medium high (to high). Sprinkle on steak seasoning and cover. Slice your onion (I use about 1/3 of a medium sized Vidilia). After 3-4 minutes, the burger should be starting to brown on one side. Flip burger and put onions in the pan and cover again. Stir onions every 1.5- 2 minutes and flip burger as necessary to keep it cooking evenly. After about 8 minutes, burger should be done (browned on both sides) and onions should be starting to caramelize. Push everything to the side of the pan and put in a slice of the rye bread. Put a slice of cheese on the bread, put 1/2 of onions on cheese, put burger on onions, add the rest on the onions over the burger and top with second slice of cheese and the second slice of bread. Flip when 1st side is brown and then brown second side. Put it on a plate and eat! I cut mine in half and dip it in ketchup with each bite.
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| Name: |
roswellric
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| Subject: |
Gawd!
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Date:
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2/26/2011 11:26:46 PM
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That's awsome....
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| Name: |
roswellric
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| Subject: |
Best Burger Vote
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Date:
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2/26/2011 11:30:00 PM
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All of these homemade sound great. One of the best in A-Town is Bucks. Hand made and they somehow get good tomatoes. I also can't believe no one said Oscar's wood fired.
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| Name: |
roswellric
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| Subject: |
10 minute Patty Melt
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Date:
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2/28/2011 1:33:17 PM
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YUM!
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