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Update on my fantastic butter and what to do with Panela Redonda?

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So, I figured if you could put a dab of butter on a steak, why not a high-end hamburger?

Made organic burgers tonight with my families 'secret' seasoning: onion and garlic powder, salt, pepper, sugar (best burgers in the world, btw). Anyway, I took my high end butter and put a little dab on top and let it melt before putting it on the lightly seared bun.

My husband and I both ate them with nothing else (I think that's a first for me). What an AMAZINg burger!!! I'm going to try to make some brioche this weekend, too and maybe some shortbread cookies. Sigh....buttery goodness.

OK, so Panela Redonda - I found it today in my grocery store. It says "100% Brown Sugar" but it's actually solidified cane juice. Seriously solidified into a one pound disk...like if I threw this at you it would REALLY hurt. I could easily break a window. Anyway...what the heck do I do with it?

Thanks for all the butter ideas. I'm stowing them away.

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  1. c
    ChowFun (derek)

    How much sugar do you use in your hamburger recipe?
    Is it mixed with the meat or sprinkled on the exterior to carmelize?

    2 Replies
    1. re: ChowFun (derek)

      All of it is sprinkled on the exterior. I use a good sized pinch to make sure I cover the burger (as with the kosher salt). The sugar seals in the juices and makes the juicest burger I've had. I can check with my brother - but when my dad made this I think he used equal part of sugar, salt, pepper, garlic and onion powders - mixed and then sprinkled on the steak or burger (called Santa Maria BBQ or something like that - was big at the huge military BBQs we'd have every year). The leftover taste of sugar is very subtle, if you taste it at all.

      Let me know how it goes!

      1. re: krissywats
        c
        ChowFun (derek)

        Thanks,
        I'll take the ground chuck out of the freezer to defrost!