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Another variety of hamdog was invented in February 2005 by Chandler Goff, the owner of a bar in Decatur, Georgia.This version consists of a hot dog wrapped in a half pound of hamburger with bacon, cheese and onion on a hoagie bun which is deep-fried and served with a fried egg on top and a side of French fries. [3]
Instead of a "double hamburger", one might encounter a third- or half-pounder, weighing eight ounces or 227 grams. Burger patties are nearly always specified in fractions of a pound. In the continental U.S., it is uncommon to hear of a chicken patty or breast on a hamburger bun referred to as a "chicken burger".
A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll.The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing, and are ...
The company said the sales gains were fueled by higher menu prices and more orders of premium items like that Big Bacon BBQ burger. Operating profit margins for Brinker rose to 13.4% from 13.1% a ...
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Meat consumption per capita refers to the total meat retained for use in country per person per year. Total meat includes meat from animals slaughtered in countries, irrespective of their origin, and comprises horsemeat, poultry, and meat from all other domestic or wild animals such as camels, rabbits, reindeer, and game animals
As an example, more than half of Canadian production (22.8 million pigs) in 2008 was exported, going to 143 countries. [12] Among animals raised for their meat, pigs have a lower feed conversion ratio than cattle, which can provide an advantage in lower unit price of meat because the cost of animal feed per kilogram or pound of resultant meat ...
The Scottish dish 'mince and tatties" uses it with mashed or boiled potatoes. In Lancashire, particularly Oldham, minced meat is a common filling for rag pudding. The Dutch slavink consists of ground meat (half beef, half pork) rolled in bacon. Raw, lean, ground beef is used to make steak tartare, a French dish.
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