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2. The Secret Ingredient for the Best Steak of Your Life - AOL

   www.aol.com/lifestyle/secret-ingredient-best...

   When paired with the usual suspects of steak seasoning (salt, pepper, garlic powder, brown sugar, onion powder, chili powder and smoked paprika) cocoa powder adds a deep, rich flavor and a little ...

3. List of accompaniments to french fries - Wikipedia

   en.wikipedia.org/wiki/List_of_accompaniments_to...

   Yet another Newfoundland recipe called a "mess" (compare with "poutine") consists of fries, gravy, dressing, and wieners. In Prince Edward Island , "fries with the works" (or FWTW as it is sometimes called) [ 10 ] is a combination of French fries, fried hamburger, fried onions, gravy (usually beef), peas, and optionally mushrooms.

4. 23 unique hamburger recipes to try this summer - AOL

   www.aol.com/lifestyle/23-unique-hamburger...

   A lot goes in to making the perfect burger. For some, it's how the patty is cooked—juicy on the inside, crisped edges on the outside and perfectly seasoned.

5. Bite-Size Bulgogi Burgers Recipe - AOL

   www.aol.com/food/recipes/bite-size-bulgogi-burgers

   1 / 2 lb rib-eye steak, sliced deli-thin; 8 brioche slider bun, or Hawaiian dinner rolls; 2 tbsp butter, melted; 2 2 slice gouda, quartered; vegetable oil or steak fat, for seasoning grill; black ...

6. Ground beef - Wikipedia

   en.wikipedia.org/wiki/Ground_beef

   The allowable amount in France is 5 to 20% (15% being used by most food chains). In Germany, regular ground beef may contain up to 15% fat while the special "Tatar" for steak tartare may contain less than 5% fat. Both hamburger and ground beef can have added seasoning, phosphate, extenders, or binders added, but no additional water is permitted ...

7. Salisbury steak - Wikipedia

   en.wikipedia.org/wiki/Salisbury_steak

   Salisbury recommended this recipe (somewhat different from modern Salisbury steak recipes) for the treatment of alimentation (digestive disorders): Heat the muscle pulp of lean beef made into cakes and broiled. This pulp should be as free as possible from connective or glue tissue, fat and cartilage.