Just curious how you make yours. I made some yesterday that were a bit of a
fail for two reasons. One, the patties didn't stay together and two, the
taste was off. I used sort of a compilation of recipes and added a little
bit of ketchup and Worcestershire sauce. I think those two things were a
mistake! I also added bread crumbs to the meat and that may have
contributed to them not staying together. I made with with brown gravy
(from scratch) and a lot of onions. Only other things that I added were
salt, pepper, parsley and some dried onions to the meat. No cream soup or
egg. Would have been a really good meal had it not been for the slightly
off flavor.

On Thursday, February 5, 2015 at 3:42:58 AM UTC-6, Julie Bove wrote:
> Just curious how you make yours. I made some yesterday that were a bit of a
> fail for two reasons. One, the patties didn't stay together and two, the
> taste was off. I used sort of a compilation of recipes and added a little
> bit of ketchup and Worcestershire sauce. I think those two things were a
> mistake! I also added bread crumbs to the meat and that may have
> contributed to them not staying together. I made with with brown gravy
> (from scratch) and a lot of onions. Only other things that I added were
> salt, pepper, parsley and some dried onions to the meat. No cream soup or
> egg. Would have been a really good meal had it not been for the slightly
> off flavor.

Hey everybody! Julie is asking everyone for guidance on being White trash.

Next up: The Pope asks for advice on Catholicism.

--Bryan

On Thursday, February 5, 2015 at 4:42:58 AM UTC-5, Julie Bove wrote:
> Just curious how you make yours. I made some yesterday that were a bit of a
> fail for two reasons. One, the patties didn't stay together and two, the
> taste was off. I used sort of a compilation of recipes and added a little
> bit of ketchup and Worcestershire sauce. I think those two things were a
> mistake! I also added bread crumbs to the meat and that may have
> contributed to them not staying together. I made with with brown gravy
> (from scratch) and a lot of onions. Only other things that I added were
> salt, pepper, parsley and some dried onions to the meat. No cream soup or
> egg. Would have been a really good meal had it not been for the slightly
> off flavor.

It sounds like you made meatloaf.

Well, I can't say I'm a big consumer of "hamburger steak"; I much prefer
my hamburgers grilled and on a bun. I prefer my steak un-ground.

A couple of times in the past few months, though, I've craved beef,
so I put a hamburger patty in a pan, browned it up, and ate it
with a good deal of sauteed mushrooms and onions.

Frankly, I'd never heard of hamburger gravy until you mentioned it here.

Cindy Hamilton

Bove wrote:
>
>Just curious how you make yours. I made some yesterday that were a bit of a
>fail for two reasons. One, the patties didn't stay together and two, the
>taste was off. I used sort of a compilation of recipes and added a little
>bit of ketchup and Worcestershire sauce. I think those two things were a
>mistake! I also added bread crumbs to the meat and that may have
>contributed to them not staying together. I made with with brown gravy
>(from scratch) and a lot of onions. Only other things that I added were
>salt, pepper, parsley and some dried onions to the meat. No cream soup or
>egg. Would have been a really good meal had it not been for the slightly
>off flavor.

From reading your post I don't think you have any idea what a
hamburger steak is, sonds like you're making meat loaf or salisbury
steak... there is no recipe for hamburger steak and you cannot make a
hamburger steak from preground mystery meat, you can but it will taste
like crap. I prepare hamburger steaks very often, they contain
nothing but freshly ground beef chuck that I grind myself, fried to
medium rare in EVOO, they never fall apart. I tried grilling but I
much prefer the results from frying. Each begins as a 12 ounce
slightly oval 3/4" thk patty... add your choice of
seasoning/condiments *after* they're cooked:
http://i62.tinypic.com/ajp2k9.jpg

On Thu, 5 Feb 2015 01:42:23 -0800, "Julie Bove"
> wrote:

>Just curious how you make yours. I made some yesterday that were a bit of a
>fail for two reasons. One, the patties didn't stay together and two, the
>taste was off. I used sort of a compilation of recipes and added a little
>bit of ketchup and Worcestershire sauce. I think those two things were a
>mistake! I also added bread crumbs to the meat and that may have
>contributed to them not staying together. I made with with brown gravy
>(from scratch) and a lot of onions. Only other things that I added were
>salt, pepper, parsley and some dried onions to the meat. No cream soup or
>egg. Would have been a really good meal had it not been for the slightly
>off flavor.

As others have said, for me a "hamburger" is just ground beef, perhaps
sprinkled with a little salt and pepper and maybe some modest other
spices if you must, but generally you're going to slather stuff on top
of it later so it's just meat.

Then there is that school lunch special, "Salisbury Steak" apparently
aka "Hamburger Steak", which allows other meatloaf-style ingredients
and drowning in brown sauce. Meatloaf is a black art and one I've
small experience cooking, though some eating.

Where you go with it depends on where you start, with good meat or
cheap. Meatloaf can have just about anything in the world thrown in,
based on a good recipe.

Ketchup in the hamburger then covered by brown sauce, was probably a
mistake.

And if it didn't even hold together then you used way too many bread
crumbs (or didn't mix them, or used dry croutons instead of smaller,
softer crumbs?), or possibly way too lean meat! Most burgers taste
better when made with higher-fat meat and adding bread crumbs is made
to keep more of the fat in place instead of running it off, so be sure
that's what you want to do.

J.

On Thursday, February 5, 2015 at 2:42:58 AM UTC-7, Julie Bove wrote:
> Just curious how you make yours. I made some yesterday that were a bit of a
> fail for two reasons. One, the patties didn't stay together and two, the
> taste was off. I used sort of a compilation of recipes and added a little
> bit of ketchup and Worcestershire sauce. I think those two things were a
> mistake! I also added bread crumbs to the meat and that may have
> contributed to them not staying together. I made with with brown gravy
> (from scratch) and a lot of onions. Only other things that I added were
> salt, pepper, parsley and some dried onions to the meat. No cream soup or
> egg. Would have been a really good meal had it not been for the slightly
> off flavor.

Julie, I think you PLAN for failure when you cook. Adding stupid stuff to what should be a simple procedure guarantees that your 'family' will reject it.
So-called hamburger steak is one of the easiest things to make...even I can make it. Why do you change the recipes anyway? Do you believe the authors erred?

On Wednesday, February 4, 2015 at 11:42:58 PM UTC-10, Julie Bove wrote:
> Just curious how you make yours. I made some yesterday that were a bit of a
> fail for two reasons. One, the patties didn't stay together and two, the
> taste was off. I used sort of a compilation of recipes and added a little
> bit of ketchup and Worcestershire sauce. I think those two things were a
> mistake! I also added bread crumbs to the meat and that may have
> contributed to them not staying together. I made with with brown gravy
> (from scratch) and a lot of onions. Only other things that I added were
> salt, pepper, parsley and some dried onions to the meat. No cream soup or
> egg. Would have been a really good meal had it not been for the slightly
> off flavor.

Sounds like an excellent dish! Next time work the hamburger to intergrate the ingredents well and to develop meat gluten(!) I like to make sure there's no air in the mix. I don't have any problem with adding ketchup or W/sauce or dehydrated onion. OTOH, if you have a particular taste in mind, you have to let that dictate what to add. Hamburger steak is one of the most popular dishes in a Japanese household. It's a pretty popular dish on this rock too.

On Thu, 5 Feb 2015 07:34:57 -0800 (PST), Cindy Hamilton
> wrote:

> Well, I can't say I'm a big consumer of "hamburger steak"; I much prefer
> my hamburgers grilled and on a bun. I prefer my steak un-ground.

Me too. I have never liked hamburger on a plate, no matter what it's
called.

--
A kitchen without a cook is just a room

"Cindy Hamilton" > wrote in message
...
> On Thursday, February 5, 2015 at 4:42:58 AM UTC-5, Julie Bove wrote:
>> Just curious how you make yours. I made some yesterday that were a bit
>> of a
>> fail for two reasons. One, the patties didn't stay together and two, the
>> taste was off. I used sort of a compilation of recipes and added a
>> little
>> bit of ketchup and Worcestershire sauce. I think those two things were a
>> mistake! I also added bread crumbs to the meat and that may have
>> contributed to them not staying together. I made with with brown gravy
>> (from scratch) and a lot of onions. Only other things that I added were
>> salt, pepper, parsley and some dried onions to the meat. No cream soup
>> or
>> egg. Would have been a really good meal had it not been for the slightly
>> off flavor.
>
> It sounds like you made meatloaf.

No. My meatloaf isn't at all like that.
>
> Well, I can't say I'm a big consumer of "hamburger steak"; I much prefer
> my hamburgers grilled and on a bun. I prefer my steak un-ground.

Not me.
>
> A couple of times in the past few months, though, I've craved beef,
> so I put a hamburger patty in a pan, browned it up, and ate it
> with a good deal of sauteed mushrooms and onions.

I have done that too but wanted something different.
>
> Frankly, I'd never heard of hamburger gravy until you mentioned it here.

Hmm... It was served at our school just about once a week.

"l not -l" > wrote in message
eb.com...
>
> On 5-Feb-2015, "Julie Bove" > wrote:
>
>> Just curious how you make yours.
> Just as I would a steak or a hamburger patty; good quality meat, seasoned
> only with salt and pepper. When served, the person eating it can decide
> how
> they prefer it "dressed". IMO, any other additions and you're serving a
> flat meatball or a single-serve meatloaf.

But that would be a hamburger patty.

"Brooklyn1" > wrote in message
...
> Bove wrote:
>>
>>Just curious how you make yours. I made some yesterday that were a bit of
>>a
>>fail for two reasons. One, the patties didn't stay together and two, the
>>taste was off. I used sort of a compilation of recipes and added a little
>>bit of ketchup and Worcestershire sauce. I think those two things were a
>>mistake! I also added bread crumbs to the meat and that may have
>>contributed to them not staying together. I made with with brown gravy
>>(from scratch) and a lot of onions. Only other things that I added were
>>salt, pepper, parsley and some dried onions to the meat. No cream soup or
>>egg. Would have been a really good meal had it not been for the slightly
>>off flavor.
>
> From reading your post I don't think you have any idea what a
> hamburger steak is, sonds like you're making meat loaf or salisbury
> steak... there is no recipe for hamburger steak and you cannot make a
> hamburger steak from preground mystery meat, you can but it will taste
> like crap. I prepare hamburger steaks very often, they contain
> nothing but freshly ground beef chuck that I grind myself, fried to
> medium rare in EVOO, they never fall apart. I tried grilling but I
> much prefer the results from frying. Each begins as a 12 ounce
> slightly oval 3/4" thk patty... add your choice of
> seasoning/condiments *after* they're cooked:
> http://i62.tinypic.com/ajp2k9.jpg

There are plenty of recipes for it and it would seem that the seasonings and
cooking it in the gravy are the differences between it and Salisbury steak.
I only buy grass fed, organic beef.

"JRStern" > wrote in message
...
> On Thu, 5 Feb 2015 01:42:23 -0800, "Julie Bove"
> > wrote:
>
>>Just curious how you make yours. I made some yesterday that were a bit of
>>a
>>fail for two reasons. One, the patties didn't stay together and two, the
>>taste was off. I used sort of a compilation of recipes and added a little
>>bit of ketchup and Worcestershire sauce. I think those two things were a
>>mistake! I also added bread crumbs to the meat and that may have
>>contributed to them not staying together. I made with with brown gravy
>>(from scratch) and a lot of onions. Only other things that I added were
>>salt, pepper, parsley and some dried onions to the meat. No cream soup or
>>egg. Would have been a really good meal had it not been for the slightly
>>off flavor.
>
> As others have said, for me a "hamburger" is just ground beef, perhaps
> sprinkled with a little salt and pepper and maybe some modest other
> spices if you must, but generally you're going to slather stuff on top
> of it later so it's just meat.
>
> Then there is that school lunch special, "Salisbury Steak" apparently
> aka "Hamburger Steak", which allows other meatloaf-style ingredients
> and drowning in brown sauce. Meatloaf is a black art and one I've
> small experience cooking, though some eating.
>
> Where you go with it depends on where you start, with good meat or
> cheap. Meatloaf can have just about anything in the world thrown in,
> based on a good recipe.

My meatloaf has a ton of ketchup, more seasonings, tomato juice or V8 and a
ton of vegetables.
>
> Ketchup in the hamburger then covered by brown sauce, was probably a
> mistake.

That was how some of the recipes went.
>
> And if it didn't even hold together then you used way too many bread
> crumbs (or didn't mix them, or used dry croutons instead of smaller,
> softer crumbs?), or possibly way too lean meat! Most burgers taste
> better when made with higher-fat meat and adding bread crumbs is made
> to keep more of the fat in place instead of running it off, so be sure
> that's what you want to do.

Oh. I only use very lean meat. That could have been the problem.
>
> J.
>

On 2/5/2015 6:22 PM, Julie Bove wrote:
>
> "l not -l" > wrote in message
> eb.com...
>>
>> On 5-Feb-2015, "Julie Bove" > wrote:
>>
>>> Just curious how you make yours.
>> Just as I would a steak or a hamburger patty; good quality meat,
>> seasoned
>> only with salt and pepper. When served, the person eating it can
>> decide how
>> they prefer it "dressed". IMO, any other additions and you're
>> serving a
>> flat meatball or a single-serve meatloaf.
>
> But that would be a hamburger patty.

What you made wasn't "steak" no matter what you decide to call it.

Jill

"Roy" > wrote in message
...
> On Thursday, February 5, 2015 at 2:42:58 AM UTC-7, Julie Bove wrote:
>> Just curious how you make yours. I made some yesterday that were a bit
>> of a
>> fail for two reasons. One, the patties didn't stay together and two, the
>> taste was off. I used sort of a compilation of recipes and added a
>> little
>> bit of ketchup and Worcestershire sauce. I think those two things were a
>> mistake! I also added bread crumbs to the meat and that may have
>> contributed to them not staying together. I made with with brown gravy
>> (from scratch) and a lot of onions. Only other things that I added were
>> salt, pepper, parsley and some dried onions to the meat. No cream soup
>> or
>> egg. Would have been a really good meal had it not been for the slightly
>> off flavor.
>
> Julie, I think you PLAN for failure when you cook. Adding stupid stuff to
> what should be a simple procedure guarantees that your 'family' will
> reject it.
> So-called hamburger steak is one of the easiest things to make...even I
> can make it. Why do you change the recipes anyway? Do you believe the
> authors erred?

I didn't change any recipe. I saw several and each one called for varying
amounts of things. Some called for mushrooms in the gravy but I'm not a big
mushroom fan. Some called for mustard in the meat and I'm not a fan of that
either so I left that out. Once called for honey whole wheat bread and
after trying that in meatloaf, I know that I don't like that.

"dsi1" > wrote in message
...
On Wednesday, February 4, 2015 at 11:42:58 PM UTC-10, Julie Bove wrote:
> Just curious how you make yours. I made some yesterday that were a bit of
> a
> fail for two reasons. One, the patties didn't stay together and two, the
> taste was off. I used sort of a compilation of recipes and added a little
> bit of ketchup and Worcestershire sauce. I think those two things were a
> mistake! I also added bread crumbs to the meat and that may have
> contributed to them not staying together. I made with with brown gravy
> (from scratch) and a lot of onions. Only other things that I added were
> salt, pepper, parsley and some dried onions to the meat. No cream soup or
> egg. Would have been a really good meal had it not been for the slightly
> off flavor.

Sounds like an excellent dish! Next time work the hamburger to intergrate
the ingredents well and to develop meat gluten(!) I like to make sure
there's no air in the mix. I don't have any problem with adding ketchup or
W/sauce or dehydrated onion. OTOH, if you have a particular taste in mind,
you have to let that dictate what to add. Hamburger steak is one of the most
popular dishes in a Japanese household. It's a pretty popular dish on this
rock too.

---

I'm sure that most people would like it. I just think the Worcestershire
sauce is my objection to it as I don't really like the flavor of that too
much. I put in about a Tablespoon. Recipes called for a teaspoon up to a
Tablespoon per pound of meat. I had intended to put in less but
accidentally put in that much.

On 2/5/2015 5:22 PM, sf wrote:
> On Thu, 5 Feb 2015 07:34:57 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> Well, I can't say I'm a big consumer of "hamburger steak"; I much prefer
>> my hamburgers grilled and on a bun. I prefer my steak un-ground.
>
> Me too. I have never liked hamburger on a plate, no matter what it's
> called.
>
It sounds to me like she made a very poor attempt after looking at a
bunch of online recipes called "hamburger steak". She picked and chose
from ingredients from many recipes and tried to cobble something
together. Apparently she's not very good at it.

Jill

On 2/5/2015 6:28 PM, Julie Bove wrote:
> I'm sure that most people would like it. I just think the
> Worcestershire sauce is my objection to it as I don't really like the
> flavor of that too much. I put in about a Tablespoon. Recipes called
> for a teaspoon up to a Tablespoon per pound of meat. I had intended to
> put in less but accidentally put in that much.

There's no rule or regulation saying anyone has to use Worcestershire
sauce (or any other sort of sauce) in or anything. Don't like
Worcestershire? Don't use it.

Funny old ad:

https://www.youtube.com/watch?v=NxBqeBdfda0

Jill

On Thu, 5 Feb 2015 15:25:16 -0800, "Julie Bove"
> wrote:

>
>"JRStern" > wrote in message
.. .
>> On Thu, 5 Feb 2015 01:42:23 -0800, "Julie Bove"
>> > wrote:
>>
>>>Just curious how you make yours. I made some yesterday that were a bit of
>>>a
>>>fail for two reasons. One, the patties didn't stay together and two, the
>>>taste was off. I used sort of a compilation of recipes and added a little
>>>bit of ketchup and Worcestershire sauce. I think those two things were a
>>>mistake! I also added bread crumbs to the meat and that may have
>>>contributed to them not staying together. I made with with brown gravy
>>>(from scratch) and a lot of onions. Only other things that I added were
>>>salt, pepper, parsley and some dried onions to the meat. No cream soup or
>>>egg. Would have been a really good meal had it not been for the slightly
>>>off flavor.
>>
>> As others have said, for me a "hamburger" is just ground beef, perhaps
>> sprinkled with a little salt and pepper and maybe some modest other
>> spices if you must, but generally you're going to slather stuff on top
>> of it later so it's just meat.
>>
>> Then there is that school lunch special, "Salisbury Steak" apparently
>> aka "Hamburger Steak", which allows other meatloaf-style ingredients
>> and drowning in brown sauce. Meatloaf is a black art and one I've
>> small experience cooking, though some eating.
>>
>> Where you go with it depends on where you start, with good meat or
>> cheap. Meatloaf can have just about anything in the world thrown in,
>> based on a good recipe.
>
>My meatloaf has a ton of ketchup, more seasonings, tomato juice or V8 and a
>ton of vegetables.

But then any gravy/sauce has to match.

>> Ketchup in the hamburger then covered by brown sauce, was probably a
>> mistake.
>
>That was how some of the recipes went.

With brown sauce? Ich.


>> And if it didn't even hold together then you used way too many bread
>> crumbs (or didn't mix them, or used dry croutons instead of smaller,
>> softer crumbs?), or possibly way too lean meat! Most burgers taste
>> better when made with higher-fat meat and adding bread crumbs is made
>> to keep more of the fat in place instead of running it off, so be sure
>> that's what you want to do.
>
>Oh. I only use very lean meat. That could have been the problem.

What do you do for meatloaf, break an egg on it for binding?

J.



>>
>> J.
>>

"jmcquown" > wrote in message
...
> On 2/5/2015 6:22 PM, Julie Bove wrote:
>>
>> "l not -l" > wrote in message
>> eb.com...
>>>
>>> On 5-Feb-2015, "Julie Bove" > wrote:
>>>
>>>> Just curious how you make yours.
>>> Just as I would a steak or a hamburger patty; good quality meat,
>>> seasoned
>>> only with salt and pepper. When served, the person eating it can
>>> decide how
>>> they prefer it "dressed". IMO, any other additions and you're
>>> serving a
>>> flat meatball or a single-serve meatloaf.
>>
>> But that would be a hamburger patty.
>
> What you made wasn't "steak" no matter what you decide to call it.

Yeah. I know.

"JRStern" > wrote in message
...
> On Thu, 5 Feb 2015 15:25:16 -0800, "Julie Bove"
> > wrote:
>
>>
>>"JRStern" > wrote in message
. ..
>>> On Thu, 5 Feb 2015 01:42:23 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>>Just curious how you make yours. I made some yesterday that were a bit
>>>>of
>>>>a
>>>>fail for two reasons. One, the patties didn't stay together and two,
>>>>the
>>>>taste was off. I used sort of a compilation of recipes and added a
>>>>little
>>>>bit of ketchup and Worcestershire sauce. I think those two things were
>>>>a
>>>>mistake! I also added bread crumbs to the meat and that may have
>>>>contributed to them not staying together. I made with with brown gravy
>>>>(from scratch) and a lot of onions. Only other things that I added were
>>>>salt, pepper, parsley and some dried onions to the meat. No cream soup
>>>>or
>>>>egg. Would have been a really good meal had it not been for the
>>>>slightly
>>>>off flavor.
>>>
>>> As others have said, for me a "hamburger" is just ground beef, perhaps
>>> sprinkled with a little salt and pepper and maybe some modest other
>>> spices if you must, but generally you're going to slather stuff on top
>>> of it later so it's just meat.
>>>
>>> Then there is that school lunch special, "Salisbury Steak" apparently
>>> aka "Hamburger Steak", which allows other meatloaf-style ingredients
>>> and drowning in brown sauce. Meatloaf is a black art and one I've
>>> small experience cooking, though some eating.
>>>
>>> Where you go with it depends on where you start, with good meat or
>>> cheap. Meatloaf can have just about anything in the world thrown in,
>>> based on a good recipe.
>>
>>My meatloaf has a ton of ketchup, more seasonings, tomato juice or V8 and
>>a
>>ton of vegetables.
>
> But then any gravy/sauce has to match.

I don't usually serve gravy with meatloaf and I made brown/beef gravy for
this.
>
>>> Ketchup in the hamburger then covered by brown sauce, was probably a
>>> mistake.
>>
>>That was how some of the recipes went.
>
> With brown sauce? Ich.

No. Gravy. I'm not really even sure what brown sauce is but I think they
have it in the UK.

>>> And if it didn't even hold together then you used way too many bread
>>> crumbs (or didn't mix them, or used dry croutons instead of smaller,
>>> softer crumbs?), or possibly way too lean meat! Most burgers taste
>>> better when made with higher-fat meat and adding bread crumbs is made
>>> to keep more of the fat in place instead of running it off, so be sure
>>> that's what you want to do.
>>
>>Oh. I only use very lean meat. That could have been the problem.
>
> What do you do for meatloaf, break an egg on it for binding?

No. I can't eat egg. I just make individual ones. They do fall apart but
not as much as these did.

"jmcquown" > wrote in message
...
> On 2/5/2015 6:28 PM, Julie Bove wrote:
>> I'm sure that most people would like it. I just think the
>> Worcestershire sauce is my objection to it as I don't really like the
>> flavor of that too much. I put in about a Tablespoon. Recipes called
>> for a teaspoon up to a Tablespoon per pound of meat. I had intended to
>> put in less but accidentally put in that much.
>
> There's no rule or regulation saying anyone has to use Worcestershire
> sauce (or any other sort of sauce) in or anything. Don't like
> Worcestershire? Don't use it.
>
> Funny old ad:
>
> https://www.youtube.com/watch?v=NxBqeBdfda0

Obviously I know that but since most of the recipes had that in there, I
thought I would get the taste that I get when I order it in a restaurant.
But no.

"jmcquown" > wrote in message
...
> On 2/5/2015 5:22 PM, sf wrote:
>> On Thu, 5 Feb 2015 07:34:57 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>>> Well, I can't say I'm a big consumer of "hamburger steak"; I much prefer
>>> my hamburgers grilled and on a bun. I prefer my steak un-ground.
>>
>> Me too. I have never liked hamburger on a plate, no matter what it's
>> called.
>>
> It sounds to me like she made a very poor attempt after looking at a bunch
> of online recipes called "hamburger steak". She picked and chose from
> ingredients from many recipes and tried to cobble something together.
> Apparently she's not very good at it.

Well there wasn't too much difference in the recipes. Some had egg. Some
had mustard. Some used Saltines instead of bread. The next recipe will will
try has no binder in it at all but calls for the meat patties to be dipped
in flour.

"l not -l" > wrote in message
web.com...
>
> On 5-Feb-2015, "Julie Bove" > wrote:
>
>> "l not -l" > wrote in message
>> eb.com...
>> >
>> > On 5-Feb-2015, "Julie Bove" > wrote:
>> >
>> >> Just curious how you make yours.
>> > Just as I would a steak or a hamburger patty; good quality meat,
>> > seasoned
>> > only with salt and pepper. When served, the person eating it can
>> > decide
>> >
>> > how
>> > they prefer it "dressed". IMO, any other additions and you're
>> > serving
>> > a
>> > flat meatball or a single-serve meatloaf.
>>
>> But that would be a hamburger patty.
> Yes, that is the dictionary definition of hamburger steak.

Not according to the recipes I have seen.

On Thu, 5 Feb 2015 15:28:34 -0800, "Julie Bove"
> wrote:

> I'm sure that most people would like it. I just think the Worcestershire
> sauce is my objection to it as I don't really like the flavor of that too
> much. I put in about a Tablespoon. Recipes called for a teaspoon up to a
> Tablespoon per pound of meat. I had intended to put in less but
> accidentally put in that much.

The brand of Worcestershire sauce makes a big difference. That said,
1T is too much. Use just use a few drops, a little goes a long way.

--
A kitchen without a cook is just a room.

On 2/5/2015 7:46 PM, Julie Bove wrote:
>
> "l not -l" > wrote in message
> web.com...
>>
>> On 5-Feb-2015, "Julie Bove" > wrote:
>>
>>> "l not -l" > wrote in message
>>> eb.com...
>>> >
>>> > On 5-Feb-2015, "Julie Bove" > wrote:
>>> >
>>> >> Just curious how you make yours.
>>> > Just as I would a steak or a hamburger patty; good quality meat,
>>> > seasoned
>>> > only with salt and pepper. When served, the person eating it can >
>>> decide
>>> >
>>> > how
>>> > they prefer it "dressed". IMO, any other additions and you're >
>>> serving
>>> > a
>>> > flat meatball or a single-serve meatloaf.
>>>
>>> But that would be a hamburger patty.
>> Yes, that is the dictionary definition of hamburger steak.
>
> Not according to the recipes I have seen.

Julie is trying to be "creative" but she's not good at it. It's no
surprise to me she can't come up with things her family wants to eat.

Jill

On Thursday, February 5, 2015 at 4:42:58 AM UTC-5, Julie Bove wrote:
> Just curious how you make yours. I made some yesterday that were a bit of a
> fail for two reasons. One, the patties didn't stay together and two, the
> taste was off. I used sort of a compilation of recipes and added a little
> bit of ketchup and Worcestershire sauce. I think those two things were a
> mistake! I also added bread crumbs to the meat and that may have
> contributed to them not staying together. I made with with brown gravy
> (from scratch) and a lot of onions. Only other things that I added were
> salt, pepper, parsley and some dried onions to the meat. No cream soup or
> egg. Would have been a really good meal had it not been for the slightly
> off flavor.

Meatloaf should have a little beef kidney in it.

"sf" > wrote in message
...
> On Thu, 5 Feb 2015 15:28:34 -0800, "Julie Bove"
> > wrote:
>
>> I'm sure that most people would like it. I just think the Worcestershire
>> sauce is my objection to it as I don't really like the flavor of that too
>> much. I put in about a Tablespoon. Recipes called for a teaspoon up to
>> a
>> Tablespoon per pound of meat. I had intended to put in less but
>> accidentally put in that much.
>
> The brand of Worcestershire sauce makes a big difference. That said,
> 1T is too much. Use just use a few drops, a little goes a long way.

I will probably get rid of it. It's Lea and Perrins. Not sure why I bought
it as I never use it for anything else.

"jmcquown" > wrote in message
...
> On 2/5/2015 7:46 PM, Julie Bove wrote:
>>
>> "l not -l" > wrote in message
>> web.com...
>>>
>>> On 5-Feb-2015, "Julie Bove" > wrote:
>>>
>>>> "l not -l" > wrote in message
>>>> eb.com...
>>>> >
>>>> > On 5-Feb-2015, "Julie Bove" > wrote:
>>>> >
>>>> >> Just curious how you make yours.
>>>> > Just as I would a steak or a hamburger patty; good quality meat,
>>>> > seasoned
>>>> > only with salt and pepper. When served, the person eating it can >
>>>> decide
>>>> >
>>>> > how
>>>> > they prefer it "dressed". IMO, any other additions and you're >
>>>> serving
>>>> > a
>>>> > flat meatball or a single-serve meatloaf.
>>>>
>>>> But that would be a hamburger patty.
>>> Yes, that is the dictionary definition of hamburger steak.
>>
>> Not according to the recipes I have seen.
>
> Julie is trying to be "creative" but she's not good at it. It's no
> surprise to me she can't come up with things her family wants to eat.

What? Hamburger Steak is hardly creative. If I want to be creative I will
make a composed salad or decorate a cake! Hamburger steak is not something
I grew up eating but I do enjoy it on occasion at a restaurant. I had
ground beef to use up and was looking at ground beef recipes. This sounded
good. And aside from the slightly off taste, it was. The gravy is
excellent.

> wrote in message
...
> On Thursday, February 5, 2015 at 4:42:58 AM UTC-5, Julie Bove wrote:
>> Just curious how you make yours. I made some yesterday that were a bit
>> of a
>> fail for two reasons. One, the patties didn't stay together and two, the
>> taste was off. I used sort of a compilation of recipes and added a
>> little
>> bit of ketchup and Worcestershire sauce. I think those two things were a
>> mistake! I also added bread crumbs to the meat and that may have
>> contributed to them not staying together. I made with with brown gravy
>> (from scratch) and a lot of onions. Only other things that I added were
>> salt, pepper, parsley and some dried onions to the meat. No cream soup
>> or
>> egg. Would have been a really good meal had it not been for the slightly
>> off flavor.
>
> Meatloaf should have a little beef kidney in it.

No. But some people do put sausage or bacon. Plus it is baked in the oven.
This was pan fried.

On Thu, 05 Feb 2015 11:18:54 -0500, Brooklyn1
> wrote:

> Bove wrote:
>>
>>Just curious how you make yours. I made some yesterday that were a bit of a
>>fail for two reasons. One, the patties didn't stay together and two, the
>>taste was off. I used sort of a compilation of recipes and added a little
>>bit of ketchup and Worcestershire sauce. I think those two things were a
>>mistake! I also added bread crumbs to the meat and that may have
>>contributed to them not staying together. I made with with brown gravy
>>(from scratch) and a lot of onions. Only other things that I added were
>>salt, pepper, parsley and some dried onions to the meat. No cream soup or
>>egg. Would have been a really good meal had it not been for the slightly
>>off flavor.
>
>From reading your post I don't think you have any idea what a
>hamburger steak is, sonds like you're making meat loaf or salisbury
>steak... there is no recipe for hamburger steak and you cannot make a
>hamburger steak from preground mystery meat, you can but it will taste
>like crap. I prepare hamburger steaks very often, they contain
>nothing but freshly ground beef chuck that I grind myself, fried to
>medium rare in EVOO, they never fall apart. I tried grilling but I
>much prefer the results from frying. Each begins as a 12 ounce
>slightly oval 3/4" thk patty... add your choice of
>seasoning/condiments *after* they're cooked:
>http://i62.tinypic.com/ajp2k9.jpg

That ground chuck looks delicious Sheldon! You made me wonder if any
of the fast food chains use ground chuck. Apparently, some of them try
to use something besides "ground beef"...
http://aht.seriouseats.com/archives/...aste-test.html

I knew there was something I liked about Five Guys more than just the
fries!

William

On Thu, 5 Feb 2015 17:14:58 -0800, "Julie Bove"
> wrote:

>
> "sf" > wrote in message
> ...
> > On Thu, 5 Feb 2015 15:28:34 -0800, "Julie Bove"
> > > wrote:
> >
> >> I'm sure that most people would like it. I just think the Worcestershire
> >> sauce is my objection to it as I don't really like the flavor of that too
> >> much. I put in about a Tablespoon. Recipes called for a teaspoon up to
> >> a
> >> Tablespoon per pound of meat. I had intended to put in less but
> >> accidentally put in that much.
> >
> > The brand of Worcestershire sauce makes a big difference. That said,
> > 1T is too much. Use just use a few drops, a little goes a long way.
>
> I will probably get rid of it. It's Lea and Perrins. Not sure why I bought
> it as I never use it for anything else.

L & P is an excellent brand and it is the umami of in excellent meat
gravy. Next time use it in drops not teaspoons or tablespoons.

--
A kitchen without a cook is just a room

On 2015-02-05 20:02, jmcquown wrote:
> On 2/5/2015 7:46 PM, Julie Bove wrote:
>
>> Not according to the recipes I have seen.
>
> Julie is trying to be "creative" but she's not good at it. It's no
> surprise to me she can't come up with things her family wants to eat.
>

It's a shame her patties fell apart. I wonder what she will do about it.

On 2/5/2015 1:28 PM, Julie Bove wrote:
>
> ---
>
> I'm sure that most people would like it. I just think the
> Worcestershire sauce is my objection to it as I don't really like the
> flavor of that too much. I put in about a Tablespoon. Recipes called
> for a teaspoon up to a Tablespoon per pound of meat. I had intended to
> put in less but accidentally put in that much.

I like Worcestershire sauce. Too bad I have none! Oddly enough, ketchup
and W-sauce is used to make pan gravy for Japanese hambagu steak. This
results in a gravy that tastes like tonkatsu sauce. They also like to
add nutmeg(!) to the hamburger mix. Of course, you can flavor it any way
you want. Just keep on making the dish until you get it to your liking -
that's what I always did.

Julie Bove wrote:
>
> "sf" > wrote in message
> ...
>> On Thu, 5 Feb 2015 15:28:34 -0800, "Julie Bove"
>> > wrote:
>>
>>> I'm sure that most people would like it. I just think the Worcestershire
>>> sauce is my objection to it as I don't really like the flavor of that too
>>> much. I put in about a Tablespoon. Recipes called for a teaspoon up to
>>> a
>>> Tablespoon per pound of meat. I had intended to put in less but
>>> accidentally put in that much.
>>
>> The brand of Worcestershire sauce makes a big difference. That said,
>> 1T is too much. Use just use a few drops, a little goes a long way.
>
> I will probably get rid of it. It's Lea and Perrins. Not sure why I bought
> it as I never use it for anything else.

I usually save stuff like that for at least three years before I toss it

On Thu, 5 Feb 2015 17:14:58 -0800, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Thu, 5 Feb 2015 15:28:34 -0800, "Julie Bove"
>> > wrote:
>>
>>> I'm sure that most people would like it. I just think the Worcestershire
>>> sauce is my objection to it as I don't really like the flavor of that too
>>> much. I put in about a Tablespoon. Recipes called for a teaspoon up to
>>> a
>>> Tablespoon per pound of meat. I had intended to put in less but
>>> accidentally put in that much.
>>
>> The brand of Worcestershire sauce makes a big difference. That said,
>> 1T is too much. Use just use a few drops, a little goes a long way.
>
>I will probably get rid of it. It's Lea and Perrins. Not sure why I bought
>it as I never use it for anything else.

L&P is the best brand of Worcestershire sauce. It's the only kind I
buy. But you really only need to use a splash of it in any recipe.

Doris

"sf" > wrote in message
...
> On Thu, 5 Feb 2015 17:14:58 -0800, "Julie Bove"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Thu, 5 Feb 2015 15:28:34 -0800, "Julie Bove"
>> > > wrote:
>> >
>> >> I'm sure that most people would like it. I just think the
>> >> Worcestershire
>> >> sauce is my objection to it as I don't really like the flavor of that
>> >> too
>> >> much. I put in about a Tablespoon. Recipes called for a teaspoon up
>> >> to
>> >> a
>> >> Tablespoon per pound of meat. I had intended to put in less but
>> >> accidentally put in that much.
>> >
>> > The brand of Worcestershire sauce makes a big difference. That said,
>> > 1T is too much. Use just use a few drops, a little goes a long way.
>>
>> I will probably get rid of it. It's Lea and Perrins. Not sure why I
>> bought
>> it as I never use it for anything else.
>
> L & P is an excellent brand and it is the umami of in excellent meat
> gravy. Next time use it in drops not teaspoons or tablespoons.
>
I am eating leftovers right now. The flavor is much less harsh today.
Really quite good!

"tert in seattle" > wrote in message
...
> Julie Bove wrote:
>>
>> "sf" > wrote in message
>> ...
>>> On Thu, 5 Feb 2015 15:28:34 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> I'm sure that most people would like it. I just think the
>>>> Worcestershire
>>>> sauce is my objection to it as I don't really like the flavor of that
>>>> too
>>>> much. I put in about a Tablespoon. Recipes called for a teaspoon up
>>>> to
>>>> a
>>>> Tablespoon per pound of meat. I had intended to put in less but
>>>> accidentally put in that much.
>>>
>>> The brand of Worcestershire sauce makes a big difference. That said,
>>> 1T is too much. Use just use a few drops, a little goes a long way.
>>
>> I will probably get rid of it. It's Lea and Perrins. Not sure why I
>> bought
>> it as I never use it for anything else.
>
> I usually save stuff like that for at least three years before I toss it

It's soon to expire. I must have bought it quite a while ago.

"Doris Night" > wrote in message
...
> On Thu, 5 Feb 2015 17:14:58 -0800, "Julie Bove"
> > wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On Thu, 5 Feb 2015 15:28:34 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> I'm sure that most people would like it. I just think the
>>>> Worcestershire
>>>> sauce is my objection to it as I don't really like the flavor of that
>>>> too
>>>> much. I put in about a Tablespoon. Recipes called for a teaspoon up
>>>> to
>>>> a
>>>> Tablespoon per pound of meat. I had intended to put in less but
>>>> accidentally put in that much.
>>>
>>> The brand of Worcestershire sauce makes a big difference. That said,
>>> 1T is too much. Use just use a few drops, a little goes a long way.
>>
>>I will probably get rid of it. It's Lea and Perrins. Not sure why I
>>bought
>>it as I never use it for anything else.
>
> L&P is the best brand of Worcestershire sauce. It's the only kind I
> buy. But you really only need to use a splash of it in any recipe.

Well I can't think of anything else I would ever use it for.

"Dave Smith" > wrote in message
...
> On 2015-02-05 20:02, jmcquown wrote:
>> On 2/5/2015 7:46 PM, Julie Bove wrote:
>>
>>> Not according to the recipes I have seen.
>>
>> Julie is trying to be "creative" but she's not good at it. It's no
>> surprise to me she can't come up with things her family wants to eat.
>>
>
> It's a shame her patties fell apart. I wonder what she will do about it.

I will try them without the bread crumbs the next time. I don't normally
put crumbs in my meat unless making meatloaf but most of the recipes seemed
to call for them which is why I used them.

On Thu, 5 Feb 2015 19:53:39 -0800, "Julie Bove"
> wrote:

>
>"tert in seattle" > wrote in message
...
>> Julie Bove wrote:
>>>
>>> "sf" > wrote in message
>>> ...
>>>> On Thu, 5 Feb 2015 15:28:34 -0800, "Julie Bove"
>>>> > wrote:
>>>>
>>>>> I'm sure that most people would like it. I just think the
>>>>> Worcestershire
>>>>> sauce is my objection to it as I don't really like the flavor of that
>>>>> too
>>>>> much. I put in about a Tablespoon. Recipes called for a teaspoon up
>>>>> to
>>>>> a
>>>>> Tablespoon per pound of meat. I had intended to put in less but
>>>>> accidentally put in that much.
>>>>
>>>> The brand of Worcestershire sauce makes a big difference. That said,
>>>> 1T is too much. Use just use a few drops, a little goes a long way.
>>>
>>> I will probably get rid of it. It's Lea and Perrins. Not sure why I
>>> bought
>>> it as I never use it for anything else.
>>
>> I usually save stuff like that for at least three years before I toss it
>
>It's soon to expire. I must have bought it quite a while ago.

I had no idea that Worcestershire sauce expired. I just went and
checked my bottle. September 9 2013. So I guess we're all going to
die.

Doris