# Hamburger sucs **URL:** \ **Category:** Cafe Society\ **Created:** [May 6, 2010, 3:19am UTC](https://boards.straightdope.com/t/hamburger-sucs/538474 "2010-05-06T03:19:52Z")\ **Posts on this page:** 12\ **Page:** 2
**Author:** ![fluiddruid](https://avatars.discourse-cdn.com/v4/letter/f/c2a13f/32.png) [@fluiddruid](https://boards.straightdope.com/u/fluiddruid)\ **Post date:** [May 6, 2010, 8:14pm UTC](https://boards.straightdope.com/t/hamburger-sucs/538474/21 "2010-05-06T20:14:12Z")
> [@Mooch](#): > > 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. You could make thin savory waffles and wrap into a cone shape, if you could find the right waffle iron (a [pizelle iron](http://www.google.com/products/catalog?hl=en&rls=com.microsoft:en-us:IE-SearchBox&q=pizzelle+waffle+iron&um=1&ie=UTF-8&cid=1231720257033678151&ei=6iLjS4OrHpKONtv48JQD&sa=X&oi=product_catalog_result&ct=result&resnum=1&ved=0CC8Q8wIwAA#ps-sellers), I believe). People do eat chicken and waffles, after all; same concept. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 6, 2010, 11:59pm UTC](https://boards.straightdope.com/t/hamburger-sucs/538474/22 "2010-05-06T23:59:39Z")
> [@tr0psn4j](#): > > 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!” As with sausage gravy, you’ll want some chunks of browned burger in there as well. ---
**Author:** ![Ogre](https://avatars.discourse-cdn.com/v4/letter/o/ecb155/32.png) [@Ogre](https://boards.straightdope.com/u/Ogre)\ **Post date:** [May 7, 2010, 12:33am UTC](https://boards.straightdope.com/t/hamburger-sucs/538474/23 "2010-05-07T00:33:08Z")
Re: the OP - Make Shit on a Shingle! ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [May 7, 2010, 6:10am UTC](https://boards.straightdope.com/t/hamburger-sucs/538474/24 "2010-05-07T06:10:34Z")
Believe it or not, probably the closest thing to real classical gravè in the Medieval sense that I can immediately think of in Modern American cooking are carnitas. Grebe was the resultant moist and slow cooked meat bits and juices that were left after the rendering process. The fat was probably integral as a preserving layer to the gravy as it formed a solid sealing disk upon cooling and never skimmed. And of course the flavorful fat was very useful… even for soap, if nothing else. ---
**Author:** ![BigT](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/bigt/32/12044_2.png) [@BigT](https://boards.straightdope.com/u/BigT)\ **Post date:** [May 7, 2010, 8:17am UTC](https://boards.straightdope.com/t/hamburger-sucs/538474/25 "2010-05-07T08:17:19Z")
> [@In\_Winnipeg](#): > > Why not just inject it right into your arteries instead of going thorugh all the trouble? I find stuff like this as rational as thinking that drinking a single glass of alcohol will result in liver failure. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [May 7, 2010, 8:36am UTC](https://boards.straightdope.com/t/hamburger-sucs/538474/26 "2010-05-07T08:36:12Z")
Well, now that I think of it, there are also “Gribbenes”, which is another cognate of gravy… American as any other gravy… The Gravy of the Chicken. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [May 7, 2010, 10:09am UTC](https://boards.straightdope.com/t/hamburger-sucs/538474/27 "2010-05-07T10:09:08Z")
> [@zoid](#): > > Throw a bit of water into the pan and scrape to loosen the fond. I prefer wine. Sherry, actually. ---
**Author:** ![Autolycus](https://avatars.discourse-cdn.com/v4/letter/a/22d042/32.png) [@Autolycus](https://boards.straightdope.com/u/Autolycus)\ **Post date:** [May 7, 2010, 10:30am UTC](https://boards.straightdope.com/t/hamburger-sucs/538474/28 "2010-05-07T10:30:24Z")
Make Buffalo Wings and use it as dipping sauce. That’s all I got. ---
**Author:** ![tr0psn4j](https://avatars.discourse-cdn.com/v4/letter/t/958977/32.png) [@tr0psn4j](https://boards.straightdope.com/u/tr0psn4j)\ **Post date:** [May 7, 2010, 4:01pm UTC](https://boards.straightdope.com/t/hamburger-sucs/538474/29 "2010-05-07T16:01:36Z")
> [@Chefguy](#): > > As with sausage gravy, you’ll want some chunks of browned burger in there as well. I just started writing something up because I thought you wrote, “chunks of brown sugar.” But, yes, browned burger should definitely be included. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [May 8, 2010, 8:28pm UTC](https://boards.straightdope.com/t/hamburger-sucs/538474/30 "2010-05-08T20:28:24Z")
One of my favorite lunches in school was either the hamburg gravy or turkey/chicken gravy over mashed potatoes. This seems to be the authentic recipe that I enjoyed in the school of my youth. It was smuggled out of the school cafeteria with great risk to all involved- if the lunchladies find out, it will cost us all dearly. [NORTHWEST HAMBURGER GRAVY](http://tried-and-truecookingwithheidi.blogspot.com/2009/11/northwest-hamburger-gravy.html) 30 lb ground beef 2 gallons water 2 cups beef base 1 TBSP pepper 2 TBSP kitchen bouquet 3 cups corn starch mixed with 4 cups water Cook, drain and rinse ground beef (the school boils it). Crumble meat until its a very fine texture (look at picture). Bring 2 gallons water to a boil. Add beef base, pepper and kitchen bouquet. Mix in corn starch and water mixture and stir until thickened. Add cooked ground beef. This recipe makes 177 2 oz. servings. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 8, 2010, 8:57pm UTC](https://boards.straightdope.com/t/hamburger-sucs/538474/31 "2010-05-08T20:57:33Z")
> [@tr0psn4j](#): > > I just started writing something up because I thought you wrote, “chunks of brown sugar.” Only if you’re going to turn it into 6-bean hamburger bean dish (made with bacon and most of the other baked bean ingredients). ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [May 10, 2010, 2:02am UTC](https://boards.straightdope.com/t/hamburger-sucs/538474/32 "2010-05-10T02:02:44Z")
> [@Chefguy](#): > > Only if you’re going to turn it into 6-bean hamburger bean dish (made with bacon and most of the other baked bean ingredients). Recipe please. Pretty please? [Previous page](https://boards.straightdope.com/t/hamburger-sucs/538474.md?page=1)