tag:blogger.com,1999:blog-258338187596427383.post3068478031803866321..comments2023-03-28T09:48:14.368-04:00Comments on Microcosm K: Third times a charm: Home-cooked burgers done right.Mr. Microhttp://www.blogger.com/profile/01415438534836983283noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-258338187596427383.post-66902780564702754332010-05-06T15:53:55.707-04:002010-05-06T15:53:55.707-04:00Ahhh the old Juicy Lucy technique, eh? Very nice....Ahhh the old Juicy Lucy technique, eh? Very nice. Might I ask where you get your locally ground meat products? I purchase my ground beef, bacon, and sausage from Broom's Bloom here in Bel Air.Mr. Microhttps://www.blogger.com/profile/01415438534836983283noreply@blogger.comtag:blogger.com,1999:blog-258338187596427383.post-18157461176747585782010-04-30T12:47:22.585-04:002010-04-30T12:47:22.585-04:00I have to throw in my two cents on this one... bec...I have to throw in my two cents on this one... because I get rave reviews from my burgers.<br /><br />1- I take the cheese slice and fold it twice so it becomes a small square. I then stuff said square inside the burger patty, making sure to fully seal the meat around it to prevent leaking. This creates a warm cheese center that I swear somehow tastes better then simply putting it on top (not sure how... but it does.)<br /><br />2- I use a 50 50 mix of local ground beef and local ground pork. It. is. amazing.mjhttps://www.blogger.com/profile/13967459618232767236noreply@blogger.comtag:blogger.com,1999:blog-258338187596427383.post-26407125646166769902010-01-17T19:48:33.255-05:002010-01-17T19:48:33.255-05:00Great post! I get Saveur and loved the burger iss...Great post! I get Saveur and loved the burger issue. I'll have to try this technique; I especially loved that you grilled the onion slice as a whole - I find raw onion a little much on my burger. Well played, sir!Erinhttps://www.blogger.com/profile/08559217364312258681noreply@blogger.comtag:blogger.com,1999:blog-258338187596427383.post-85927067000317328652010-01-17T12:52:54.501-05:002010-01-17T12:52:54.501-05:00The main reason the issue you mention is brought u...The main reason the issue you mention is brought up is when grilling a burger the juices are lost to the flame. In this case the juices are contained in the pan so pressing on the patty isn't necessarily detrimental to the end result.Mr. Microhttps://www.blogger.com/profile/01415438534836983283noreply@blogger.comtag:blogger.com,1999:blog-258338187596427383.post-3680324910051688022010-01-15T08:56:33.187-05:002010-01-15T08:56:33.187-05:00What? You smashed the burger with the spatula? Eve...What? You smashed the burger with the spatula? Everyone says that's a no-no because you're squeezing all of the flavorful juices out. If the pan is hot enough, the meat will get a nice sear on its own, without added pressure.theminxhttps://www.blogger.com/profile/15546089936845346029noreply@blogger.com