03-05-2004 18:30									#1
	Tabemono Celebrates the Hamburger! Enter the AD-FREE zone

As you may or may not know, the Hamburger turns 100 this week. http://biz.yahoo.com/prnews/040430/cgf012_1.html

Now everyone has their own little local ways of preparing the Hamburger, and I thought it would be fun to hear from folks all over the world.

I'll start off with what I am TOLD is a Utah originated Burger: The Blue Bacon Burger.

Essentially you got the Hamburger, usually Swiss Cheese, Bacon, Blue Cheese Dressing (more the better) lettuce and Tomatoe.


When I get home I'll dig out the recipe from my grandmother I have yet to actually TRY. (It's a fairly intense recipe...) Perhaps in celebration I'll give it a go.

So, let's hear those burger recipe's.

	03-05-2004 22:04									#2
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Bon appe-tĄt



Hey, the spanish sign starting exclamation (Ą) avoids censorship

	03-05-2004 22:13									#3
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I like a good Mushroom-Swiss burger now and then.

Just make your regular burger, then add a few slices of swiss cheese so they get good and melted. On top of that, add a dollop of hot Heinz mushroom gravy, top off with the bun, and enjoy! Be warned, though, 'tis a messy burger...

	03-05-2004 22:45									#4
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The spanish equivalent for a burguer is a "bocadillo", made with a long piece of bread. The most patriotic bocadillo is the "bocata de tortilla" that is very simple: a thick piece of Spanish ommelette with tons of mayonnaise or oli-oli. In order to eat this, you should be able to open your mouth a lot and not to be worried too much about your shirt. It`s great for a beach lunch.

	04-05-2004 04:35									#5
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Can't say I have a favorite type of burger. So long as it's got a bun (none of this low carb crap), a beef patty, I don't care what you put on it or what you do to it. It's bound to be great.

Of the burgers I've had before, though, one of my favorites was this one-pound burger served by a family steakhouse I went to Kansas once. The bigger, the better.

	04-05-2004 18:24									#6
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Good topic, UnO

Way way back in my young, sentimental, vegetarian days I used to make my own veggie-burgers based on one of the commercial mixes. I'd add onions, garlic, perhaps even peppers and pasta and get this big phuque-off burger type thing that would fill the pan and feed any guests who dropped by the shared house that evening. Ah, student days...

These days I'm straight down to BK for a Whopper with Cheese.

	04-05-2004 19:10									#7
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Day 2 of the Utah original Burgers.

The "Mount Ogden Burger" named after the mountain outside the city of Ogden.

I've seen this elsewhere too, so chances are you can grab one wherever you're at.

Bun, Patty, Swiss Cheese, Ham, Lettuce, Tomatoe, Fry Sauce, Bun.

Hm...

Fry sauce alone is a Utah-only thing...

I suppose the easiest way to replicate Fry sauce would be using Thousand Island Dressing.

The staple of Fry sauce is equal parts Mayo and Ketchup. From there each resteraunt adds there own little touch.

Some add a little mustard, some pickles, others modify it to be BBQ sauce and Mayo, or Ketchup and Tartar sauce. Hell some add Salsa.

	04-05-2004 19:58									#8
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con is now wishing he could be on more than one team!!!!!

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