No, not ‘sucks’; sucs. Or ‘fond’, if you like.
So you fry up some burgage. There’s rendered fat and crispy bits left in the pan. It it were bacon or sausage, you’d make gravy. What about ground beef? Would you use the sucs (‘fond’) for anything?
Sure, if you want to make gravy for whatever, why not? If I need gravy or sauce for anything, I use whatever drippings/sucs I have leftover in the pan.
Why not just inject it right into your arteries instead of going thorugh all the trouble?
You don’t like gravy?
What are you, some kind of mutant? :dubious:
Throw a bit of water into the pan and scrape to loosen the fond. When all the water is just about gone, this is when you sop it up with the bun.
Yes I know, I know, “EWWW GROSS - that’s all the grease!”
Damn straight it is, and it’s tasty as all hell.
See - it’s starting already.
Hey, I love gravy.
However, gravy is made from meat drippings and juices – not from the fat that is blended with meat to help it fry.
There is a difference between gravy and grease.
I’ll have to disagree with you, there. Bacon gravy and sausage gravy are most definitely made from fat.
Well. . .no. Gravy is made from drippings, which contains primarily fat. While you should separate the juices from the fat before making gravy, the roux is fat and flour that is cooked together to the color desired. The juices are added back in with the liquid you’re using to make the sauce (water, stock, milk, cream). The fat and flour is what thickens the liquid, causing gravy to appear like magic. Now, you can make a fatless gravy, which is more commonly called a reduction sauce. But that’s not what we’re talkin’ about here.
I make hamburger gravy all the time, using half & half and milk for the liquid, and adding sage, salt & pepper in good quantity. I like it over rice or macaroni.
Well, actually, what is gravy depends on where you are.
Note that “Brown gravy” is an American term for the kind of gravy, described in Commonwealth countries simply as ‘gravy’. This is because the terms ‘red gravy’ and ‘white gravy’ are generally unknown outside of the US. In the cuisines of Commonwealth countries like Canada, Australia and New Zealand, the word “gravy” only refers to the meat based sauce derived from meat juices. Use of the word ‘gravy’ does not include other thickened sauces.
So, I guess one man’s “gravy” can indeed be another man’s “grease”…
Salisbury steak, anyone?
Speaking of burgers, I read in a J.A. Jance book that the old Doghouse restaurant in Seattle used to make their burgers with chopped onion pressed into each side of the burger. I now do that about half the time I make burgers (depends on how lazy I’m feeling). I’m thinking about how the gravy would taste after frying up burgers made this way.
We’re not talking about a lot of fat here. It’s not like it’s made with cups of grease or anything near it. A quarter of a cup of fat is more than enough for a very large amount of gravy product. Normally, a couple of tablespoons is plenty.
I’ve never heard the terms you’re speaking of. There are cream gravies made with dairy products. There is, of course, white sauce (better known as bechamel), but that’s not an American invention. Gravy is gravy in the US, usually identified by its source, i.e., beef gravy, chicken gravy, sausage gravy. It’s either some shade of brown if made with water/stock or some shade of white if made with dairy, but I’ve not heard it called by the generic terms you’re speaking of. The Italian community sometimes refers to tomato sauce for pasta as the “gravy”.
I’d like to know what you think is in “meat juices”, and how your gravy is prepared.
I think the juices are basically what ends up being concentrated broth. When I make gravy, I generally skim all the fat off the juices in the pan, except for enough for the roux.
Here’s on of them doohickeys in action. Note how much fat separates out and how much juices there are. You don’t want that much fat in your gravy. The first Thanksgiving in which I cooked the entire meal myself, I made the mistake of using all the liquid in the roasting pan as the basis of my turkey gravy. It was unbelievably fat. I’m a fat-carries-flavor kind of guy, but it was like eating an oil slick. Since then, it’s been skim to a quarter cup (as you say) or completely skim, depending on the use.
Anyhow, as to the OP, the hamburger fat is great for frying onions in. Or, if you have a little Eastern European blood in you, reserve the fat and put it in the fridge. Let it congeal and then you can save it for spreading on thick slices of bread and topping it with a bit of salt and raw onion. Or just use as a flavorful cooking fat.
I do the same preparation. I had to laugh at your first gravy attempt, which was exactly the same as mine. I got the recipe from my mother, who said: “Use equal amounts of fat and flour.” What she didn’t say was not to use ALL of the fat. I ended up with a huge pan full of tasteless drywall spackle.
Better yet, fry onions in it, and add those to your burger. 
Make some mashed potatoes and scoop them up with a large ice cream scoop. The crispy bits can be the “sprinkles” on your heart attack sundae. I’m trying to figure out an appropriate “cone” - standby.
How about a roasted marrow-filled bone? You can eat the “ice cream”, then suck the marrow out of the “cone”. 
I’ve tried it with bacon and sausage but never with burger fat. I can’t imagine it tasting bad.
Kind of makes me want to make biscuits and gravy again.
Wait, I meant to say, “You’re a horrible person for suggesting a gravy recipe. Eat a salad!”
That would be tasty, but I want the cone to be entirely edible - perhaps a lattice of melted Parmesan bent around a cone mold. Not sure about the structural integrity of that one.