May 8, 2009, 7:49 AM
Post #80 of 85
I am not sure if I come even close to the whopper secret recipe but I do get lots of folks who rave over my burgers, gringos and amigos.
Re: [BajaGringo] What was the hardest thing to give up when you moved to Mexico?
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I season the hamburger meat with salt, pepper, onion salt and garlic salt. I sprinkle in a small amount of fine, dried onion flakes and mix it all together well. I leave it in the fridge over night before cooking them on a very hot grill.
The other "secrets" to my burgers are to toast the buns on the grill with a bit of butter and use my secret sauce as a spread. Now THAT, will remain a secret...
That sounds really good Baja. Especially the dried onion flakes.Leaving out the secret sauce rescipe was a dirty trick however.
Here is another idea which is a burger featured by an Armenian restaurant (Rustigan´s) in Fresno back in the 1970s. They are now out of business but Fresno still has a large Armenian population so maybe someone is still selling these:
Freshly ground lamb shoulder
Good quality large hamburger buns
Lots of garlic
Freshly coarse ground black pepper
Mayo or aioli (homemade garlic mayo) - optional
Salt to taste
Mix the lamb meat with the smashed garlic, finely diced parsley and coarsely ground black pepper
Toast the buns with butter over the charcoal
Grill the meat over very hot charcoal and serve rare to medium rare
Place grilled meat and red onions in between the buns so that the buns and onions soak up the juice
Serve with mayo or aioli if desired
If you, as Husker, found it hard to give up "SNOBS" when you moved to Mexico, simply move to San Miguel d´Allende and cook these Armenian burgers on the sidewalk. You should attract as many "SNOBS" as there are burgers to consume.
(This post was edited by Hound Dog on May 8, 2009, 11:25 AM)