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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 ...
Preheat the oven to 350°. In a baking dish, toss the beets with the oil. Cover with foil and roast for about 1 hour, until the beets are tender when pierced.
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Place the beets in a small, heavy-bottomed sauce- pan and add water to cover by an inch. Bring to a boil over high heat. Reduce the heat to low and let simmer, uncovered, until the beets are thoroughly cooked and tender all the way through, 25 to 30 minutes.
A double-double burger Animal-style cheeseburger, fries, drink. All burgers consist of one or more 2 oz (57 g) beef patties cooked to "medium-well", and served on a toasted bun. The standard style of burger includes tomato, hand-leafed lettuce and "spread", a sauce similar to Thousand Island dressing. [1]
The Quarter Pounder is a brand of hamburger introduced in 1971 by a Fremont, California franchisee of international fast food chain McDonald's and extended nationwide in 1973. . Its name refers to the beef patty having a precooked weight of approximately one quarter of a pound, originally portioned as four ounces (113.4 g) but increased to 4.25 oz (120 g) in 2015
The Rodeo burger is a hamburger, consisting of a 1.7 oz (48 g) beef patty, barbecue sauce and onion rings on a sesame-seed bun. A cheeseburger variant adds a slice of American cheese, while the chicken variant swaps the beef patty out with a 2 oz (57 g) fried chicken patty and extra serving of barbecue sauce.