cjy (11/22/82)
I made these hamburgers this weekend again and this time I paid closer attention to the ingredient measure. If you still have a copy of the old version of this recipe, destroy it. This is really the true version. HUNGRY MAN HAMBURGERS 1 Pound of ground beef 1 Teaspoons of McCormick's Broiled Steak Seasoning ( other seasoned salts may work as well ) 1/3 Cup of very warm tap water 2 or 3 Kaiser rolls, Italian bread, etc. ( I like a hard-crusted roll - warm in the oven to get them really crisp and if you want to, melt some cheese on them at this time ) Mix the water and season salt together and let stand for about 5 to 10 minutes. Put the meat in a bowl and stir the water and salt mixture. With the universal mixing machine ( your hands ), gradually add the broth to the meat and mix well to distribute the flavor evenly. Form the meat into two or three rather thick patties. Grill over a charcoal fire until the meat reaches the desired degree of doneness ( is that a word? ). ( I prefer it medium rare. ) Serve on the crispy rolls with whatever condiments you desire ( I like only onions and catsup. ). The water is added to the salt and is let to stand to take on the flavor of the salt. After it is added to the meat, it serves two purposes; (1) it acts as a vehicle to distribute the flavor of the salt evenly and (2) it replaces the oil that is lost when grilling making the meat juicy but not greasy. I read this simple techinque for making spiced meat in an article on sausage making. Oh yes, a bottle of really good Canadian or Wisconsin beer gives these burgers the final, really great accompaniment. Chuck Young at ihps3!ihuxi!cjy
emma (11/22/82)
This is similar enough to my burgers that I thought I'd pass them along-- The differences are that you also add some MSG (if chemicals in your food bother you, call it Accent), and brush the patties with melted butter periodically. Cook them over charcoal and hickory chips, under a smoke hood. I hadn't seen the idea of dissolving the seasonings; I'll try it come Spring. This, by the way, is identical to my father's steak seasoning. Joe P.