{"id":1169,"date":"2014-12-20T10:52:35","date_gmt":"2014-12-20T16:52:35","guid":{"rendered":"http:\/\/burgersdogspizza.com\/?p=1169"},"modified":"2014-12-20T10:52:35","modified_gmt":"2014-12-20T16:52:35","slug":"weenieburger","status":"publish","type":"post","link":"http:\/\/www.peterstromquist.com\/?p=1169","title":{"rendered":"I Invent the WeenieBurger"},"content":{"rendered":"

A few weeks ago, I made frankfurters at home, I usually do this once or twice a year. The recipe is rather simple beef and pork on a 2\/1 ratio, paprika, black pepper, celery seeds, garlic powder, dry milk powder, ground mustard, white pepper,coriander, and salt. You process this all, adding ice cubes slowly until you get a slurry of meat product which can easily slide into the casings, natural or not, your choice; my preference is always natural. \u00a0You can refrigerate them to consume in the next week, freeze them, \u00a0or smoke them and then freeze.<\/p>\n

Well, I was a little ambitious on the meat, and had a lot left over that I froze in one pound packs, and have been using for various things. Wednesday is my hamburger day, and I didn’t feel like going out, and had no pure ground beef in the house, so I used a pound of the weenie mixture and shaped it into three patties.<\/p>\n

Because of the content, the patties carmelized a little in the pan, and the distinctive color is a result of the spices. You’ll note from the pic of the sliced burger, that this is beyond a fine grind, and so the patty tends to be chewier, lacking the air pockets you find in most ground meats.<\/p>\n

But for me, flavor was excellent, and I dressed them with dijon\/mayo mixture and dill slices. I’ll make them again, and maybe not only when I have left over frankfurter meat!<\/p>\n

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WeenieBurger<\/p>\n","protected":false},"excerpt":{"rendered":"

A few weeks ago, I made frankfurters at home, I usually do this once or twice a year. The recipe is rather simple beef and pork on a 2\/1 ratio, paprika, black pepper, celery seeds, garlic powder, dry milk powder, ground mustard, white pepper,coriander, and salt. You process this all, adding ice cubes slowly until… Continue reading I Invent the WeenieBurger<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[12,14,15,16,25,26],"tags":[1773,3598,3724],"_links":{"self":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/1169"}],"collection":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1169"}],"version-history":[{"count":0,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=\/wp\/v2\/posts\/1169\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1169"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1169"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.peterstromquist.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1169"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}