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Garten's burger recipe called for 2 pounds of ground beef, 1 tablespoon of Dijon mustard, 3 tablespoons of olive oil, and 1 teaspoon each of salt and pepper.. Normally, I buy inexpensive ground ...
Form 8 hamburger patties with the ground rib-eye, about 1/2 inch larger than the diameter of the brioche buns. Season with salt and pepper on both sides and heat an outdoor grill or grill pan over ...
Practice your meat to cheese to bread ratio with a simple bacon burger or kick things up to the gourmet level with a rosemary-lemon turkey burger topped with brie, raspberry jam and arugula.
A competing chain, A&W, attempted to introduce a similar, but larger burger in the 1980s which contained a one-third pound (151.2 g) beef patty rather than a one-quarter pound (113.4 g) patty, but it met with customer disinterest due to the perception that a patty which was a third of a pound was lighter and smaller than a quarter pound patty.
Nutrition (Per sandwich): Calories: 790 Fat: 52g (Saturated fat: 23g) Sodium: 2370 mg Carbs: 45g (Fiber: 2g, Sugar: 6g) Protein: 35g. The name of this breakfast sandwich says it all. Eggs, cheese ...
Each Avalanche burger includes eight half-pound hamburger patties, each with two slices of American cheese, eight Louisiana hot link sausages, lettuce, and tomato; to complete the double challenge, she ate two Avalanche burgers—about 16 pounds (7.5 kg) of food—in 29 minutes, 1 second. [26]
The burger featured a seasoned, 1 ⁄ 3 lb (150 g) patty that was intended to have a "steak flavor". The sandwich was introduced at the height of the low-carbohydrate diet craze that was popular in the United States at the time, a trend that Burger King hoped to capitalize on.
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