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I like using ground beef and ground bison, adding chopped celery, garlic, onion, and special seasoning (Montreal Steak Spice).Fry it up on Propane, 'cause thats all I have....and serve on a kaiser with a pickle, tomatoe chedder relish and ketchup.mmmm
Quote from: JRace on 5 Jun 2008, 09:12 pm I like using ground beef and ground bison, adding chopped celery, garlic, onion, and special seasoning (Montreal Steak Spice).Fry it up on Propane, 'cause thats all I have....and serve on a kaiser with a pickle, tomatoe chedder relish and ketchup.mmmmFor me a burger isn't a burger without Montréal Steak Spice (and cheddar). Maybe that's because I've been eating them that way all my life. I like to use regular ground beef(not lean) with some chopped onions, Worchestershire and of course MSS. I dress the burgers with whatever I happen to have in the fridge - sometimes just fried onions and chili sauce(ketchup) other times all dressed with mustard, lettuce, tomatoes, pickels and sliced onions. When I'm in the mood for something spicy I mix a healthy amount of Sriracha or Sambal Olek sauce with some mayo for a delicious Volcano Burger. It may sound strange but it tastes great. I have a propane grill but am now using it mostly with charcoal. I pour the charcoal on the metal dissipater in the bottom and fire up the grill. When the charcoal is lit I turn off the gas. The next day I use a vacuum cleaner to remove the ashes.
For me a burger isn't a burger without Montréal Steak Spice (and cheddar). Maybe that's because I've been eating them that way all my life. I like to use regular ground beef(not lean) with some chopped onions, Worchestershire and of course MSS. I dress the burgers with whatever I happen to have in the fridge - sometimes just fried onions and chili sauce(ketchup) other times all dressed with mustard, lettuce, tomatoes, pickels and sliced onions. When I'm in the mood for something spicy I mix a healthy amount of Sriracha or Sambal Olek sauce with some mayo for a delicious Volcano Burger. It may sound strange but it tastes great. I have a propane grill but am now using it mostly with charcoal. I pour the charcoal on the metal dissipater in the bottom and fire up the grill. When the charcoal is lit I turn off the gas. The next day I use a vacuum cleaner to remove the ashes.
Then again, forget the grill. Smash some ground round, a bit of Vadallia, salt and pepper between some rye and call er good. aa