are Pink Slime Burgers Allowed by the USDA?

A famous fast food chain says it has quit using USDA approved pink slime food trimmings, also known as ammonium hydroxide, as part of their meat product “burger”.

Jamie Oliver and his Food Revolution claim that the majority of American ground beef contains leftover cow parts “pink slime” with the e.coli and salmonella treated with ammonia.

The USDA allows this ammonia treated meat to enter the marketplace and with no labeling requirement on the packaging to inform the consumer, because ammonium hydroxide is considered part of the production procedure.

Mechanically separated, ammonia treated meat can be found in most grocery stores, fast food restaurants and school cafeterias. You have been warned.

 

Best Burger in America

The 2010 Zagat fast food survey for best franchise burger rated Five Guys Burger, #1 in America over West Coast beloved In-N-Out Burger.

East Coast based Five Guys Burger and Fries defines the new fresh in fast food. Their burgers are cooked up juicy and well done.

Speaking of fast, Tommys serves up a world class Chili Burger in record time.

Fat Burger, baby. Not interested in a $6 burger? For value shoppers, $1 will get you an edible fast food burger at Burger King or Wendy’s.

If you’re talking east coast, you’re  talking NYC. Roey Hershkovitz video touring five of the best gourmet burger locations in New York City.

At Rare Bar & Grill it’s burger time.

So delicious. Bacon Cheeseburger Recipe from Little Owl:

INGREDIENTS  •1 pound ground beef brisket  •1 pound ground short rib  •4 slices American cheese  •8 slices precooked bacon  •4 homemade buns  •Lettuce  •Tomato, sliced  •Purple onion, sliced  •Pickles  •Ketchup  •1.5 tablespoons madras curry powder  •1.5 tablespoons cayenne pepper  •Sea Salt  •Pepper

DIRECTIONS  1.In a small bowl, mix curry powder, cayenne, 1/2 tablespoon cracked black pepper and 1.5 tablespoons sea salt until combined; set aside.  2.Preheat a grill or grill pan over medium high heat.  3.In a large mixing bowl, mix brisket and short rib until blended; season with salt and pepper. Separate into four balls and flatten into 3/4-inch thick patties. Season both sides of each patty with spice mixture.

4.Place patties on hot grill or grill pan, cooking for approximately three minutes per side for medium-rare, four minutes per side for medium; top burgers with 2 slices bacon and cover with cheese during the last minute of cooking. Grill buns, turning over once with tongs, until toasted. Cover the burger with the top bun.

5.Layer bottom bun with lettuce, tomatoes, pickles and red onion before adding the burger and top bun from the grill. Serve immediately.  6.Serve ketchup and extra pickles on the side for those who want it.