Alaskans...Oldies, Newbies, and Wannabees, or just interested... (Anchorage: buy, cost)

[spleenificus]

I like just plain old ground beef, formed into a patty and slapped on the grill. Salt and pepper the outside while grilling, put on a good slice of cheddar once the meat is rare in the middle and seared on the outside. Put it on a piece of good bread like pumpernickel (my favorite)- not a bun- and a bit of asian cabbage slaw on top of it all. Served up with some fries and cold unsweetened iced tea. Make-you-wanna-punch-a-baby-in-the-face kinda' good! W00T!

[spleenificus]

Oh yeah, to keep it Alaskan, you can substitute ground moose or musk ox for the above mentioned ground beef for a true experience...

[warptman]

Hey Spleen, have you tried any of the local foods yet? I'm talking the stuff fresh out of the ocean. I'm sure you have met a person by the name Francis S, ask him to take you halibut fishing. My version of rough ocean is "smooth" to him.

[arctichomesteader]

Mooseburger! With lettuce, onions, ketchup, pickle...

But I haven't gotten a hold of any moose meat lately so it'd be deer burger right now (but deer is pretty good too)...

[GrammasCabin]

I really can't remember the last time I ate beef. I make my burger with 1/2 moose & 1/2 venison with beef suet. Seasoned with a little montreal and winchester, cooked over hot coals with a warm bun. Why would you want to mess that up by putting salad on it?

[spleenificus]

Warpt, I sure do know Francis quite well- a great elder and general all-around good person. And yup, I really do love the local foods. Thusfar, dried ptarmigan is at the top of my list (had some in Newtok- now that might be good burger-style...) The Kings are running now and have plenty in my freezer.

[Rance]

And not one picture. Hmmm...are you telling fish stories!

[mmcguy]

Alaska Resident 1971 to 1982:

Burgers: 1/3 pound burger meat mixed with grated sharp cheddar, minced garlic,Worchestershire sauce and salt/pepper to taste. Grilled and served on bun with lettuce, tomato, Maui onion and a little bbq sauce.

Ah... life is good!

[Glitch]

Your recipes are making me drool RayinAK. This thread should come with the warning: DO NOT READ BEFORE LUNCH!

The best burgers I have ever eaten have come from Club Paris, in downtown Anchorage. They grind their own fillet mignon to make their burgers, something I would never do myself. I will broil or barbecue fillet mignon as steaks, but I have never even considered grinding it up for burgers. It almost seems sacrilegious. Of course, I don't have any problem with Club Paris grinding up fillet mignon for their burgers. Particularly when the price of their lunch special is less than what it would cost me to buy the raw meat.

[spleenificus]

Rance,

Would love to post pictures but I am on severely limited bandwidth where I live.
(~2gb per month, the rest I pay for...)

Thus is village life.