Posted on 05/21/2006 9:50:25 PM PDT by Echo Talon
I did some grilling today and made some "Bubba Burgers" and thought they were excellent! I was just wondering if anyone else has ever tried them. I cooked two different kinds the sweet onion and origional. Onions usually give me really bad heartburn, but i ate a sweet onion one by accident and it didn't disagree with me, it tasted great and no heartburn! :)
Well.. just wondering if anyone else has ever tried these wonderful burgers...
OK- sorry I was too duh-mb to click the link. I just thought it was the "author's" name of an article. I try not to click, because my puter gets hung up sometimes on pdfs or videos I can't back out of.
Let's see. I didn't know about Bubba Burgers, obviously. But now I do. I can get them at Kroger or Albertson's, next time I get to one of those stores.
I'm dying to see the "Texas-sized, Texas-shaped" Bubba Burgers. How fun. But darn, I'll have to bake my own Texas-shaped buns to go with them! No problem on cheeseburgers, tho - I know where I can get Texas-shaped cheddar just the right size! And I can serve Texas-shaped tortilla chips with them, too.
I think your onion burgers sound good, but I'm a little bit skeered of the Jalapeno burgers. I'm not in heat training at the moment and might not be able to handle them, especially if made by non-professional pepper-packers (i.e., non-Texan) - sometimes they overdo it.
Also the Certified Angus burgers might be nice.
Now, what in the world makes these burgers better in some way than a burger I might hand-craft my own self? Hmm?
not sure how you make your burgers... but if you just take ground beef and grill it with onion power etc... these things are better, more juicy and more seasoning... just get a box, its not that expensive you should like them. :) yea im skerred of the jalapeno burgers also! :)
Tell us more!
I don't know that place specifically - heh, it wouldn't let me enter the site when I chose "other source" instead of "Rush Limbaugh" as to how I heard about them - but I got *in* using Rush's name.
Umm, when I was not poor, I used to buy lots of meats and birds from places like this and I can't think of any that weren't delicious. However, I do have to say that if you asked me *now* whether they were worth the costs, I would probably think twice before answering.
I went in on a sample pack with my former neighbors a while back, which was like the Rush "special" - 2 strips, 2 ribeyes, 2 filets - then burgers and dogs - plus some chickens. I have to say we were NOT impressed, but this was even a local place.
What was intriguing with the Rush special was the "steak dogs," since you mentioned delicious hot dogs. I wonder if that just means all-beef or if they're special in some other way. Do ya know?
Oh, I haven't gotten any yet - I just looked up to see where to get them. I can't believe they go to all the trouble of cutting patties with a Texas-shaped cookie-cutter, just for us'ns!
LOL! yea shaping them into texas patties is a little weird! :)
Ha ha, ever since someone - er, make that "lots of someones" here at FR made fun of the frozen WhiteCastle sliders - which is the only way we can get them in TX - I haven't owned up to ever eating any of them.
But I actually like the little suckers for snacks, if they're doctored right. What's funny is that I ran into the most bizarre "do-it-yourself" recipe for homemade WC sliders the other day when I was googling about the aforementioned onionburgers on the pizza thread of last week.
You spread your ground beef out on a baking sheet, then cut it in so many squares. Then you punch holes all over them, big holes, like the end of a wooden cooking spoon. Then you pour boiling onion soup over it all and bake them - or something like that.
What was so funny, they said to buy little bitty hamburger buns the right size! LOL, that's the hardest part of the equation - finding little bitty hamburger buns that size, ready-made! I thought they would give us a "trade secret" on those, but noooooo!
It occurred to me you might have meant for me to tell more about the onionburgers from Oklahoma - the instructions how to fix some similar at home.
Here's the whole pictorial. The key is to slice the onions very, very, very thin. I have a mandoline I used (a Chinese kitchen thingy - very cheap or very expensive, depending on where you find one - use it to hand slice veggies - very sharp) to make them paper thin.
http://www.ahamburgertoday.com/archives/2005/10/recipe_onion_bu_1.php
Also, get the best beef you can get your hands on. I don't normally fix burgers in a skillet - gotta grill or broil 'em - but these were pretty good.
(Another neat thing to use a mandoline for is very thin-sliced potatoes, to make see-thru baked potato chips. You just put two very, very, very thin slices of white or Idaho potato together with butter or olive oil and a small sprig of dill or thyme or cilantro or chives or scallion tops sandwiched in the middle.
Fill up a cookie sheet with them and brush again on the outside with butter or oil, then salt and pepper them. Bake at 400° until they're crisp, about 25-30 minutes. They are transparent and you can see the "treat" inside.)
In her case, it would be a "Bubba Dog'.
Bubba-Burgers are great!!!! I fix them all the time on the grill on the boat. They taste great, and the best part is they don't fall apart on the grill.
Yeah, that's the ABSteak site. They are 2 to 3 times the price any reasonable carnivore would pay for a steak or hot dog.
My most expensive hot dog here in the store is $3.79 lb. They are Thumann's. Great dog. Much better than a Ball Park Grill Master ($3.69 lb).
My USDA Choice & above ribeyes, NY Strips, & Porterhouse are $9.99 lb and I'll cut them any way you want them.
WRT Bubba Burgers - Not bad for a frozen pattie, but for crying out loud they are $6.00 lb. My "fresh" ground chuck (also USDA Choice & above) is only $3.29 lb (retail) and I'll put them in a pattie press for you for an extra 20 cents. So what if they're CAB. All that means is that 51% of the steer's hide is black. Well, guess what, we don't eat the hide!
Factory pressed burger patties are too compact and compressed. They don't cook up well. Fresh-pressed chuck cooks up nice and moist as long as you don't beat it to death while cooking it.l
I hear that, about "too compressed" - learned that the hard way with meat loaf. There's a very fine line between tender/juicy and tough/dried out. Or, with burgers, between compact/holding together and loose/falling apart.
One time I had to make up a huge number of smallish burgers for a large party. My friend and I mixed a can of taco sauce with each 2-3 lbs (I forget which) of ground beef to kind of stretch it - and then grilled them. We had raves for years about those burgers and I loved them, too - unbelievably juicy.
What about this "grilling while frozen"? Is that a good technique for keeping it moist? I've never done that, but it sounds ideal for me and "mine" who like our good meat rare.
Grilling while frozen is how all the burger joints do it. We do too. The secret to moistness is to only press on it one time after you have turned it. Most people stand there and beat the bejeezus out of it until there's no juice left.
Another thing to try, other than taco sauce, is Lipton Onion Soup. Pour one packet per lb of chuck. Makes a super-tasty burger.
Recently, our youth group at church had a cookout to raise money, and I believe they grilled BubbaBurgers....they were delicious!
"are they purchased in specialty shops",
They are what poor people eat!!!!!
:) MMmmmm
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