Rest assured, Viper, it is no longer on the plate. :)

I should have made it clear that you only put a little of the butter con-cock-tion in the burgers I made this recipe for my sports bar and you can use the 1/4 lb butter con-cock-tion on about 4 lbs of meat.

Let me know I will cum over and show you personally :Graucho

Actually, you didn't mention any quantities at all other than the butter, so I kinda winged it. It turned out great, though! They firmed up a bit on the second side, so they weren't too runny. :)

So you are available for personalized cooking lessons? There's a funny comment there wanting to come out, but it's eluding me at the moment.

Throw me an email if you want your winnings. :) elli @ elli-nude . com

share what you''ve made coz i'm feeling hungry now......:)

Sorry dude, but it's all gone.... actually, no, wait.. there's an extra one I put in the fridge. Shall I throw it back on the barbie to heat it up for ya? :)

It's Bring Your Own Beer, by the way :)

Next time post before ya go shopping for the meal, then I will seriously come through with some recipes.

Will onion lipton and worcestire sauce in the beef still taste good if you are frying in a pan in the kitchen instead of barbecuing? And anyone ever try eating hamburger meat with regular white sliced bread instead of hamburger buns?

And what's better, buying already made patties and frying, or making your own patties with ground beef?

I also never heard of mixing lipton powder and onions IN the patties? I don't think I've ever had a hamburger with any onions or stuff INSIDE the beef patty. Are you sure?? But then again, the only burgers I eat are McDonalds and In N Out

Reading this thread makes me hungry :helpme

You got it, babe :)

Phogirl, I've tried the white bread thing. It's awful. Not the same at all. Might as well make an open-faced roast beef dip with it.

The homemade patties are far superior, which is why I asked for recipies today. :)

Yes the onion soup stuff and the worchestshire will still taste good in a smoking hot frying pan or under a broiler. If your pan frying you will want to mix the worchestshire into the beef and not brush it on or it will carmalize to fast and get burnt.

If you make your patties fairly thick, to insure they cook all the way through, cover the patty or pan with a lid. It helps keep the heat in and makes sure the insides are not pink.

Medium rare and hamburgers do not mix, unless you grind or food process the meat into hamburger yourself.

If you use standard white bread, toast it some first or you will end up with a funny paste that used to be bread.

K, thanks for the tips. i need to go and buy ground beef and stuff this weekend and try the recipe. Sounds good :thumbsup

50 Hamburglers:glugglug

thanks Elli!

Hey, no probs! We can turn this into a nice, God-fearing, upstanding board yet! And then all that remains is to get Martha Stewart's sponorship, and the world will be saved. :)

Nah she is to crooked for us honest folks.