ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: Steakhouse Style Burgers

Misc.
It must be the panade that makes the burger. Will certainly give it a try.
MsgID: 1423497
Shared by: Thomas of Delaware
In reply to: Recipe: Steakhouse Style Burgers
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Dale's Red Pickled Eggs
  • Dale's Red Pickled Eggs Source: Lennie at Recipe*Zaar Makes 12 I got this recipe from my girlfriend Dale back in 1977; it was a favourite in her Scottish family. The colour is amazing! 2/3 cup white sugar 1 teaspoon...
  • Spaghetti Oriental (Mueller's Macaroni, 1937)
  • MUELLER'S SPAGHETTI ORIENTAL 1 package Mueller’s Thin Spaghetti 2 tablespoons butter 2 onions, minced 2 green bell peppers, minced 1/2 cup celery, diced 3 cups tomatoes 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon gr...
  • Peach and Blueberry Cobbler
  • PEACH AND BLUEBERRY COBBLER "This is an old-fashioned dessert that most people thoroughly enjoy eating. The baked fruit filling is crowned with a thin biscuit topping. It can be eaten warm or cold, plain or topped wit...
  • Pasta with Lemon Olive Oil
  • PASTA WITH LEMON OLIVE OIL Zest of 1 lemon 1/3 cup lemon juice 1/2 cup Extra Virgin Olive Oil 1 to 2 large garlic cloves minced 1/2 cup Kalamata Olives, pitted and sliced 2 tablespoons fresh chopped thyme or basil Sal...
  • Mini-Burgers with Waffled White Bread
  • MINI-BURGERS WITH WAFFLED WHITE BREAD "Mini-burgers make perfect party food: Guests can hold them in one hand. Because mini-burger buns are not easily purchased, I place a piece of white bread, crusts trimmed, in heat...
  • Pork Chops Marsala
  • PORK CHOPS MARSALA 6 tablespoons all-purpose flour, divided use 4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick) 1/3 cup minced shallots (about 2) 2 teaspoons bottled minced garlic 1 (8 ounce) pa...
ADVERTISEMENT
  • Swanson Teriyaki Pork Kabobs (using pork loin)
  • SWANSON TERIYAKI PORK KABOBS FOR THE BROTH MIXTURE: 2 tbsp. cornstarch 1 (14 1/2 oz.) can Swanson Beef Broth 2 tbsp. soy sauce 1 tbsp. packed brown sugar 1/4 tsp. garlic powder (or 2 cloves garlic, minced) 1/4 tsp. ...
  • Marietta's Spaghetti (using fresh tomatoes, roasted)
  • MARIETTA'S SPAGHETTI 12 Roma or plum tomatoes (about 1 3/4 pounds) Salt and pepper to taste 3 garlic cloves 1 bunch parsley 1/2 cup olive oil, divided use 1 tablespoon salt 1 pound uncooked dried spaghetti 2 tablespoo...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: Steakhouse Style Burgers
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!