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Fetus Tree posted:i would eat that "Hey frank we need a slogan for the posters, whats the best thing we could say about this puzzaburger thing?" "It's here".
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Apr 16, 2015 00:58
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Manslaughter posted:That's a freaking calzone not a pizza burger
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Apr 16, 2015 01:19
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 Foster freeze. Actually not bad. It's one of those super ghetto franchises that doesn't et much traffic through it. In this case, that means I got a burger cooked to order. Worth every penny of the 1.59 I spent on it.
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Apr 16, 2015 03:22
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that's why even when i go macd's i always order something different like "no onions" or "no pickles" or whatever just so i know they gotta make it new
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Apr 16, 2015 03:29
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You can do a similar thing with their fries by asking for "no salt." They'll make a new batch just for you, which you can then salt to your own tastes.
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Apr 16, 2015 03:32
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Android Bicyclist posted:You can do a similar thing with their fries by asking for "no salt." They'll make a new batch just for you, which you can then salt to your own tastes. wonder how many times thats been posted itt
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Apr 16, 2015 03:34
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Android Bicyclist posted:You can do a similar thing with their fries by asking for "no salt." They'll make a new batch just for you, which you can then salt to your own tastes. why do you torture fry cooks
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Apr 16, 2015 03:38
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a large trout posted:that's why even when i go macd's i always order something different like "no onions" or "no pickles" or whatever Pretty sure they have a bin of patties they pull from. If you want a fresh patty, ask for a fresh patty. Pretty good way to get a double quarter pounder imo.
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Apr 16, 2015 03:43
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i always order my buns "medium rare"
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Apr 16, 2015 03:47
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a large trout posted:i always order my buns "medium rare" Bun's are good extra toasty man. Especially of they are done on a flat top with like a gallon of butter.
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Apr 16, 2015 13:31
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i need to lay off the burgers and beers for a while boys...
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Apr 16, 2015 14:23
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numberoneposter posted:i need to lay off the burgers and beers for a while boys... 
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Apr 16, 2015 14:35
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Would. Like 10 times.
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Apr 16, 2015 14:38
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that picture almost makes me feel the same way when i was a little kid looking at my first bmp of a hot rear end naked girl
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Apr 16, 2015 14:43
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i want it all right now
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Apr 16, 2015 14:45
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loookit that crust
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Apr 16, 2015 16:09
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Android Bicyclist posted:Dammit everybody's talking about pizzaburger. I've had this at Boston Market. It was greasy as hell but...kinda good. I liked it enough to just eat it once. And I don't like marinara on my burgs or cheesesteaks.
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Apr 17, 2015 04:00
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i call this 'how to make a ghetto burger in your third world shithole'          
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Apr 17, 2015 13:02
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Quality burg. Like mustardy mayo you made a lot.
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Apr 17, 2015 14:20
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I usually get mine at a local joint, part of a larger scandinavian franchise. There's this particular variant that's basically a schnitzel in a bun with citrusy pepper and paprika I really like, alongside the more regular kind of burger, which I would rate at about 3 times the burgerdome of a Big Mac. Which is a totally fine burger.
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Apr 17, 2015 14:26
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mustardy mayo best mayo
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Apr 17, 2015 14:27
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RideTheSpiral posted:i call this 'how to make a ghetto burger in your third world shithole' What's with the onions in water? What does that do?
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Apr 17, 2015 15:15
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ElGroucho posted:What's with the onions in water? What does that do? makes them less harsh
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Apr 17, 2015 15:19
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Do you have access to sweet onions?
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Apr 17, 2015 15:48
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of course not lol
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Apr 17, 2015 16:01
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A thick slice of white onion, the more potent the better, with swiss is how I normally home-burg so the idea that one would soak onion slices to make them mild sounds like some sort of heresy.
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Apr 17, 2015 16:02
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zedprime posted:A thick slice of white onion, the more potent the better, with swiss is how I normally home-burg so the idea that one would soak onion slices to make them mild sounds like some sort of heresy. probably one of your pansy rear end western onions
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Apr 17, 2015 16:06
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Yeah. I love onion, but a half inch thick slice of a lot of onions can put you on your rear end. I love them all. But some you need to us moderately
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Apr 17, 2015 16:23
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RideTheSpiral posted:i call this 'how to make a ghetto burger in your third world shithole' yessssssssss. nice work mate fried chicken nite for me.
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Apr 17, 2015 16:46
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Jamsta posted:yessssssssss. nice work mate Me too man! I'm making homemade KFC (Korean fried chicken )
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Apr 17, 2015 17:44
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Burg I just ate this burg Delicious  Burg time
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Apr 18, 2015 02:31
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Seaniqua posted:Burg Pretty much all my favorite burg toppings on this from the look of it. Nicely done.
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Apr 18, 2015 02:43
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I had this burg last week at a gastropub that I just found out opened 15 minutes from my place on Staten Island: Tasted pretty good, but there was this weird rice poo poo formed into a patty on top of the patty. It was called an Asian Umami Burger, and I guess the rice was the way they made it Asian? I dunno. Pricey, but good though.
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Apr 18, 2015 03:01
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Seaniqua posted:Burg hold the onion and it's a perfect burg for me
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Apr 18, 2015 03:04
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gonna go to the store. gonna get white bread and probably smoked gouda and tomatoes. and beer. gonna make those burgs where the bun is a pair of grilled cheese sandwiches. might have to use my circus animal waffle iron to grill the cheeses
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Apr 18, 2015 03:31
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Android Bicyclist posted:Dammit everybody's talking about pizzaburger. woah, let me at that 'za burg'
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Apr 18, 2015 03:39
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made the grilled cheese burgs. 1/3 pound patties, two slices white bread, 2 kraft singles, tomatoes, 2 slices bacon, a ton of grilled onions and a glob of 1k island per burg. not exactly bad, had I used processed swiss it would've tasted just like a sourdough jack. problem is that the novelty doesn't really add anything to it. it would've been better if I'd just used a good toasted bun and melted the cheese on the burger. verdict: useless novelty 
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Apr 18, 2015 05:56
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Yeah. To much bread to beef ratio with that. I tried a burg like that off a food truck locally. I ended up just taking one of the grilled cheeses off, and breaking the other apart to just use as a regular bun. Good burgs have balance.
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Apr 18, 2015 08:43
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GhostStalker posted:I had this burg last week at a gastropub that I just found out opened 15 minutes from my place on Staten Island: Too much onion there for me. Those chips look goooood however.
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Apr 18, 2015 18:32
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GhostStalker posted:I had this burg last week at a gastropub that I just found out opened 15 minutes from my place on Staten Island: Looks good as hell
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Apr 18, 2015 18:42
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