Quick Meals with Stu Paprocki ep. 4 - Hamburger
- 10 years ago
Am I joined by a clone today? You'll have to watch to find out.
Ingredients:
• 1 lb. Ground Beef
• 1 Egg
• 1 clove Minced Garlic
• 1 dash Worcestershire Sauce
• 1 pinch Cayenne Pepper
• Buns (bigger buns are worth the price)
Chef Stu Paprocki Contact Info:
• Twitter: @stupaprocki
• Facebook: https://www.facebook.com/stu.paprocki
• Email: stu.paprocki@gmail.com
• Tumblr: stupaprocki.tumblr.com
Bio:
I thought making it onto a cooking reality show would be my ticket to culinary fame, but the whole experience was a disappointment. Since then I have quit my job in a commercial kitchen and decided to start making my own cooking show, QUICK MEALS. This is episode 4. Burgers, it's what's for dinner :)
Home is where the heart is, and good food brings family and friends together around the table. That's what I'm all about and that's what I want QUICK MEALS to be all about.
Recipe:
Mix all your ingredients in a bowl (except for the buns, but I hope that's obvious). Now it's time to separate your hamburger mix into patties. The standard would be to separate this into 4 quarter pounders, but you should do what you want to. I like two huge half-pound burgers. If you have a grill that's perfect. I do, but my landlord changed the terms of my lease and now we can't use our grill. If anybody knows a good real estate lawyer drop me a line. You could pan-fry your burgers too but I'm using my Foreman Grill. So go ahead and plug in your Foreman and let it warm up. Two-time Heavyweight champ George Foreman suggests you cook them for 5 minutes but I like mine rare so I'm going to take my burgers off quite a bit earlier.
Scoop your burger patties off the grill, place them on your buns then add any fixins' you want. You could melt a slice of Fontina cheese over your burger and turn it into a tasty (real cheese) cheeseburger. Either way, these hamburgers are guaranteed to make your taste buds PAP!
Ingredients:
• 1 lb. Ground Beef
• 1 Egg
• 1 clove Minced Garlic
• 1 dash Worcestershire Sauce
• 1 pinch Cayenne Pepper
• Buns (bigger buns are worth the price)
Chef Stu Paprocki Contact Info:
• Twitter: @stupaprocki
• Facebook: https://www.facebook.com/stu.paprocki
• Email: stu.paprocki@gmail.com
• Tumblr: stupaprocki.tumblr.com
Bio:
I thought making it onto a cooking reality show would be my ticket to culinary fame, but the whole experience was a disappointment. Since then I have quit my job in a commercial kitchen and decided to start making my own cooking show, QUICK MEALS. This is episode 4. Burgers, it's what's for dinner :)
Home is where the heart is, and good food brings family and friends together around the table. That's what I'm all about and that's what I want QUICK MEALS to be all about.
Recipe:
Mix all your ingredients in a bowl (except for the buns, but I hope that's obvious). Now it's time to separate your hamburger mix into patties. The standard would be to separate this into 4 quarter pounders, but you should do what you want to. I like two huge half-pound burgers. If you have a grill that's perfect. I do, but my landlord changed the terms of my lease and now we can't use our grill. If anybody knows a good real estate lawyer drop me a line. You could pan-fry your burgers too but I'm using my Foreman Grill. So go ahead and plug in your Foreman and let it warm up. Two-time Heavyweight champ George Foreman suggests you cook them for 5 minutes but I like mine rare so I'm going to take my burgers off quite a bit earlier.
Scoop your burger patties off the grill, place them on your buns then add any fixins' you want. You could melt a slice of Fontina cheese over your burger and turn it into a tasty (real cheese) cheeseburger. Either way, these hamburgers are guaranteed to make your taste buds PAP!