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Author Topic: 1920’s ( Actually 1912) Hamburger Recipes  (Read 923 times)
chicar
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« on: May 21, 2020, 12:38:35 pm »

Hmmmm,How Crual It Was To Discover This Video Before Breakfast:
https://youtu.be/G4U09p-TE04
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« Reply #1 on: May 21, 2020, 06:28:24 pm »

In some ways that's the opposite to how I learned to cook burgers in the '60's - while that one is deep fried with no salt, we were taught to use no oil, just sprinkle a layer of salt in the frying pan and cook the burger on that. The salt draws out the fat so the burger cooks in its own fat and juices.

No idea which is worse for you, all that salt or all that fat...
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« Reply #2 on: May 21, 2020, 11:33:04 pm »

It's all good, fat and all!
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J. Wilhelm
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« Reply #3 on: May 21, 2020, 11:50:33 pm »

That is basically hamburger confit. I'm not entirely sure you need to dunk it in tallow. Beef can be very fat already, it comes in grades at the supermarket.

My technique is to make the burger a bit like a meatball. I actually use spinach and an ungodly amount of onion I saute beforehand (without caramelization because both the sauteed onion and the spinach go into cooking inside the hamburger again. All that humidity in the onion and spinach leeches out of the burger, first allowing the burger to burn a bit on the frying pan, and then you cover the pan. The burger begins to boil in all its juices as they seep out into the pan. The burgers will be halfway covered in juices. After 10 minutes you flip the burgers and continue cooking close to when all the water in the pan has evaporated (about 18 minutes) and it's basically swimming in all beef fat, and for just a few minutes you allow it to caramelize (confit) in the fat without the cover making sure it doesn't burn too much.

And that is my burger method. Not 1918, but 2018.
« Last Edit: May 22, 2020, 02:42:17 am by J. Wilhelm » Logged
von Corax
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« Reply #4 on: May 22, 2020, 12:54:35 am »

Woof. I could hear my arteries harden as I watched that.

Time for supper. I think I'll have butter with some potatoes under it.
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Hurricane Annie
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« Reply #5 on: June 06, 2020, 05:36:37 pm »



 Where is the egg and beetroot ?

 {On a sad note Burger King is in receivership in New Zealand. Farewell to the Whopper and Hawaiian Chicken }
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« Reply #6 on: June 06, 2020, 08:51:02 pm »

Egg in Hamburger, yes. But Beets?
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von Corax
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« Reply #7 on: June 06, 2020, 09:12:33 pm »

Egg in Hamburger, yes. But Beets?
The perfect hamburger patty:
No egg.
No beet.
No bread.
Just meat.
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« Reply #8 on: June 07, 2020, 01:06:47 am »

Egg in Hamburger, yes. But Beets?
The perfect hamburger patty:
No egg.
No beet.
No bread.
Just meat.

I still have never heard of beets in a hamburger. An explanation from Ms Annie?
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Sorontar
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« Reply #9 on: June 07, 2020, 03:54:47 pm »

Australian fish'n'chip stores tend to offer beetroot slices (and sometimes pineapple) as an option for hamburgers. Thankfully, if you ask for one-with-the-lot, it doesn't always mean that they include beetroot or pineapple, but I have learnt to doublecheck. The lot tends to be patty, lettuce, tomato, egg, bacon, onion, thick tomato sauce (none of this ketchup rubbish).

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« Reply #10 on: June 07, 2020, 04:36:14 pm »

I use pickled Beetroot for all sorts, mainly in sandwiches.

Beets the gherkin shyte McDonalds put in their Big Mac, which on the rare occasion I purchase one, is the first thing ucked out and chucked into the nearest bin.
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« Reply #11 on: June 07, 2020, 07:23:17 pm »

It's interesting how a dish, when internationalised will be adapted to each culture. South from this border hamburgers and hot dogs are common place. But the seasoning tends to be a bit more on the spicy side, yes? There's a few cultural things that won't be mixed, especially in the "home cooking" and "ethnic / traditional cuisine" arenas, but when it comes to street or fast food anything is fair game.
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« Reply #12 on: October 04, 2020, 03:34:03 pm »

Egg in Hamburger, yes. But Beets?
The perfect hamburger patty:
No egg.
No beet.
No bread.
Just meat.

I still have never heard of beets in a hamburger. An explanation from Ms Annie?

 Upon doing a bit of research it appears that beetroot in burgers is yet another  NZ cultural icon the Australians are attempting to claim as theirs... The use of the purple  pickle in burgers  appears to go back to the 30s. Preserves were always  popular in the antipodes due to temperate climates  and rural isolation from stores and markets. Like many food modifications , mass marketing may have played a part.  Putting beetroot in burgers looks to have coincided  with
large scale industrial production of canned beetroot  in the southern hemisphere post WW 1.

 The trend for making "meat " products out of beer root  is a dreadful one. The results are awful *shudder*

 
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« Reply #13 on: October 06, 2020, 08:38:11 am »

It's all good, fat and all!

No fat, no salt, no sugar, no flavor.
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« Reply #14 on: October 06, 2020, 08:43:00 am »

... The trend for making "meat " products out of beer root  is a dreadful one. The results are awful *shudder*

The trend for making "meat" products out of anything except meat is a dreadful one.   
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« Reply #15 on: October 08, 2020, 07:44:57 pm »

Egg in Hamburger, yes. But Beets?
The perfect hamburger patty:
No egg.
No beet.
No bread.
Just meat.

I still have never heard of beets in a hamburger. An explanation from Ms Annie?

 Upon doing a bit of research it appears that beetroot in burgers is yet another  NZ cultural icon the Australians are attempting to claim as theirs... The use of the purple  pickle in burgers  appears to go back to the 30s. Preserves were always  popular in the antipodes due to temperate climates  and rural isolation from stores and markets. Like many food modifications , mass marketing may have played a part.  Putting beetroot in burgers looks to have coincided  with
large scale industrial production of canned beetroot  in the southern hemisphere post WW 1.

 The trend for making "meat " products out of beer root  is a dreadful one. The results are awful *shudder*

 

Wouldn't the beet be used for color?
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Sir Henry
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« Reply #16 on: October 08, 2020, 08:26:32 pm »

...

Wouldn't the beet be used for color?
That's what I assumed; especially in war time and economic depressions, when older meats still get sold after their best.

Certainly a lot of veggie burger mixes use beet for the colour to make them look more meat-like (counter-intuitively).
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Hurricane Annie
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« Reply #17 on: October 12, 2020, 09:00:22 am »

... The trend for making "meat " products out of beer root  is a dreadful one. The results are awful *shudder*

The trend for making "meat" products out of anything except meat is a dreadful one.   

 The binding chemicals alone are a scary thought . With out the gross texture  taste
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« Reply #18 on: October 12, 2020, 09:12:12 am »


Wouldn't the beet be used for color?

 Possibly it could have served a purpose of disguising  discoloured or off flavoured meat and bread filler, by the seepage of beetroot juice/ vinegar pickling  preservative. It does tend to run and stain the burger  then down the arm and shirt front.

  As an aside , the victorian recipe for red velvet cake had beetroot juice as a food colouring . 
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Synistor 303
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« Reply #19 on: October 13, 2020, 06:32:40 am »

Beetroot was added to put a bit of juice into the burger as well as flavour. You can now buy 'crinkle-cut' beetroot to stop it sliding off the bun.  Wink Our local fish and chip shop do a GREAT burger with lot - home-made meat pattie, cheese, bacon, tomato, beetroot, fried onions, lettuce and a dab of BBQ sauce. NO pineapple! (That's just disgusting...)
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« Reply #20 on: October 15, 2020, 02:32:16 am »

... The trend for making "meat " products out of beer root  is a dreadful one. The results are awful *shudder*

The trend for making "meat" products out of anything except meat is a dreadful one.    

 The binding chemicals alone are a scary thought . With out the gross texture  taste

I'm a purist when it comes to meat. Meat of any kind. I don't have a problem mixing meats (eg sausage), but the best meat will always be right off the bone.

BTW I just made this for lunch tomorrow. It's the same recipe I wrote above. I figure you need a picture. From the drippings, including bits of meat and onion, you may make a sauce by making a rue. Start by deglazing with water or wine (I used water), three teaspoons of flour, a half teaspoon of mustard, draining any excess olive oil (oil will separate from the rue while cooking, and cooking a bit in the pan at very low temperature.

Beef-Turkey Hamburger with Spinach, and Yellow Onion in Olive Oil
« Last Edit: October 15, 2020, 02:51:22 am by J. Wilhelm » Logged
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