do you like it rare,, medium rare, well done, or any other way you make it?
2007-10-03 12:48:54 · 21 answers · asked by cassandra8507 2 in Food & Drink ➔ Cooking & Recipes
I love cha cha cha charcoal burgers. LOL what is that you wonder? I grill them outdoors and everyone goes crazy about them. I like mine medium rare...
Cha Cha Cha Charcoal Burgers
2 lbs. lean ground beef
1/2 cup salsa
1/2 cup finely crushed tortilla chips
2 tsp. chili powder
1/2 tsp. salt
8 hamburger buns, split
1 cup (4 oz.) Sargento® Fancy Nacho & Taco Shredded Cheese
3/4 cup chopped fresh tomatoes
3/4 cup shredded lettuce
Chopped banana peppers or pepperoncini (optional)
Combine ground beef, salsa, tortilla chips, chili powder and salt in medium bowl; mix lightly but thoroughly. Shape into 8 patties.
Place hamburger bun tops, cut-side up, in pan large enough to hold one layer. Divide cheese evenly over buns; cover with foil. Place on edge of preheated charcoal grill 5 minutes or until cheese is melted.
Grill patties on preheated medium-hot grill; grill 5 minutes each side or until no longer pink in center. Serve on hamburger bun bottoms; top with tomatoes, lettuce and, if desired, peppers. Cover with bun tops, cheese-side down.
2007-10-03 13:11:32 · answer #1 · answered by missangelmist 2 · 1⤊ 0⤋
Medium
2007-10-03 19:58:02 · answer #2 · answered by jen 3 · 0⤊ 0⤋
It depends on the meat you make it from.
If you make it from that crappy 93/7 hamburger in the stores, you have to make it awfully rare, or else it'll be too dry.
If you make it from prime that's 20-25% fat, or even fatter, then you can cook it until it's done, because the fat will not only give it a lot of flavor, but keep it juicy as well.
Because of the Maillard Reaction, you get better-tasting meat if you cook it until it's done.
2007-10-03 19:53:45 · answer #3 · answered by Anonymous · 0⤊ 0⤋
I think the key is to cook it well (above 180F is fine) and then do something creative with it. I like to chop onions into fine pieces and mix them into the meat for flavor. Seasoning is also important: salt, pepper, paprika,etc and on occasion I've thrown in a little beer for some zing. Ground sirloin is probably best to use and you almost always have to grill burgers to get that crispy outside everyone likes while maintaining that juicey inside. Serve with fries, potato salad, or other starch and include a variety of condiments. If you like cheese, be sure you allow enough time for the cheese to melt. Heavenly!
2007-10-03 20:22:53 · answer #4 · answered by Tech808 3 · 0⤊ 0⤋
Medium. I like my steak mid-rare, but I don't like all the juice running down and making the bun all squishy on a burger. Not to mention, the texture of a rare/mid-rare burger is a little bit weird for me.
2007-10-03 19:52:30 · answer #5 · answered by Chef J 4 · 2⤊ 0⤋
Rare.
2007-10-03 22:07:45 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Medium Rare with cheese and Jalapenos. I call it a Berenguer!
2007-10-03 19:52:53 · answer #7 · answered by tpwine69 2 · 1⤊ 0⤋
I like most beef rare, but any ground beef - like for burgers - I make medium to make sure I don't have to worry about e coli, etc.
Don't forget to toast the hamburger bun!
2007-10-03 19:55:33 · answer #8 · answered by Dottie R 7 · 0⤊ 0⤋
Medium rare. It's especially good when stuffed with bleu cheese!
2007-10-03 19:54:05 · answer #9 · answered by Juls 4 · 0⤊ 0⤋
Well done, with fried onions, cheese, lettuce, tomato and a dab of mayo on a lightly toasted hamburger roll.
2007-10-03 19:53:36 · answer #10 · answered by Pancake 7 · 1⤊ 0⤋