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Gaz2k21 posted:In this threads opinion should salad be placed on the top or the bottom of the patty? I personally prefer it on the top but Wetherspoon's insist on placing it on the bottom forcing me to re-build the burger. Tomato on top, lettuce on bottom.  Spoons are notoriously mixed quality. My local is a pure pre-drink parlour, the food is spit and sawduster-level. 5 miles down the road, on the other hand, is great.
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May 30, 2015 20:19
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You don't like how I'm living? Well, gently caress you
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May 30, 2015 20:21
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Norns posted:You don't like how I'm living? Well, gently caress you M-m-m-m-m-cDonalds???
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May 30, 2015 20:39
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butros posted:
That looks loving horrifying. Norns posted:You don't like how I'm living? Well, gently caress you Look at that sad poo poo burger. Plain lovely iceberg lettuce, unneeded middle bun, dry well done patty as thick as a piece of paper probably not actually made from beef. Nice
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May 30, 2015 21:22
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Errant Gin Monks posted:That looks loving horrifying. Shut up
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May 30, 2015 22:09
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Jamsta posted:In the UK they're even more expensive than the States. You can go to plenty of bars/gastropubs/restaurants and get a better burg experience for the money. If they dropped the price by a 1/3 they'd be alright. Not only that, they're rarer over here - you have to out of your way to visit one which compounds the problem. Yeah these US imports are too expensive amen amen. Shake shack is over here too but never been. Almost Famous in Manchester is still the best I've ever had. I even got to go before they had a fire and moved to Great Northern AW yis. Ok I went to Asda tonight and no Wagyu burgers... But just imagine these steaks are burgs and this is what you're looking for. Same black tray, same label. It was an end of cabinet chiller called Butchers Selection. 
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May 30, 2015 22:36
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Gaz2k21 posted:In this threads opinion should salad be placed on the top or the bottom of the patty? I personally prefer it on the top but Wetherspoon's insist on placing it on the bottom forcing me to re-build the burger. On the bottom, otherwise all you taste is beef and none of the toppings cuz your tongue gets beefed right away.
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May 30, 2015 23:15
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I eat my salad after i eat my burger like a civilized person
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May 30, 2015 23:56
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Errant Gin Monks posted:That looks loving horrifying. made in an immaculately clean kitchen. suck it, clean kitchen burg proponents
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May 31, 2015 00:02
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Norns posted:You don't like how I'm living? Well, gently caress you not as good as burger king imo
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May 31, 2015 01:03
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Gaz2k21 posted:In this threads opinion should salad be placed on the top or the bottom of the patty? I personally prefer it on the top but Wetherspoon's insist on placing it on the bottom forcing me to re-build the burger. Bottom. Mike Harden (  in peace Bossman) explains why.https://www.youtube.com/watch?v=3Gk3ksYXZH4
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May 31, 2015 01:10
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Norns posted:Shut up sorry breh but McDs is the lowest form of burger
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May 31, 2015 01:16
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boxcarhobo posted:sorry breh but McDs is the lowest form of burger Still a burger, still would smash. Read the OP.
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May 31, 2015 01:23
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boxcarhobo posted:sorry breh but McDs is the lowest form of burger stfu    
Fetus Tree fucked around with this message at 01:31 on May 31, 2015 |
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May 31, 2015 01:25
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boxcarhobo posted:sorry breh but McDs is the lowest form of burger 
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May 31, 2015 01:31
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Chinatown posted:Bottom. Good points about the construction and condiments, but those tomatoes and onions are almost thicker than the patty B- vv the quantity is fine, but slice em up thinner imo vv Fender Anarchist fucked around with this message at 01:37 on May 31, 2015 |
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May 31, 2015 01:33
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put as much onion on anything you want, ever, imo
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May 31, 2015 01:35
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Found this browsing YouTube. Its a series of videos from a single show about burgers and history of the burger. Pretty neat and a good watch...maybe while....eating a burger? https://www.youtube.com/watch?v=zZ8YbYk0icw
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May 31, 2015 01:40
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Chinatown posted:Bottom. This is a better burger how-to video than that one with the fat guy who swears a lot. I like to put my lettuce on the very bottom though. Also cooked toppings go on the very top, ofcourse. Jehde fucked around with this message at 01:43 on May 31, 2015 |
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May 31, 2015 01:40
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Are you referring to Rap Star/Chef Action Bronson from gently caress that's Delicious?
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May 31, 2015 01:45
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No this one: https://www.youtube.com/watch?v=gZuDMKXWU_E
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May 31, 2015 01:55
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All burgers are pretty good and getting snooty about them is lame as gently caress, imo
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May 31, 2015 01:58
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Jehde posted:No this one: You should go to his resturant. Really loving good.
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May 31, 2015 02:02
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Jehde posted:No this one: enjoyed this thank you
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May 31, 2015 02:11
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Jehde posted:No this one: Those burgers look fantastic, I want to shove it in my face.
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May 31, 2015 02:23
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boxcarhobo posted:sorry breh but McDs is the lowest form of burger This post is wrong and bad, and this is coming from someone who would rather eat at either BK or Wendys.
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May 31, 2015 02:24
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Fenrir posted:This post is wrong and bad, and this is coming from someone who would rather eat at either BK or Wendys. Now now lets not insult anyone. BK and Wendys have their pluses too.
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May 31, 2015 02:30
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If you are in D.C. you will hit up Thunder Burger. You will drat it. 
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May 31, 2015 03:11
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Fetus Tree posted:stfu stop posting mcds quality burgs at me and post actual burgs god
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May 31, 2015 03:30
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May 31, 2015 04:32
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I wish I was a loving idiot who couldn't see the appeal in McDonalds. Not.
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May 31, 2015 05:23
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why do people make burgers with quality cuts of meat like brisket or ribeye? are they that loving dumb? i usually grill burgers and that's cool, but can someone tell me how to make a good diner or fast food burger? i love a good greasy hibachiburg
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May 31, 2015 05:23
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I buy chuck shoulder for my stuff I grind at home. Or add pork fat if the fat to lean seems off. But yeah. I don't get it.
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May 31, 2015 05:26
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Norns posted:I buy chuck shoulder for my stuff I grind at home. Or add pork fat if the fat to lean seems off. oh absolutely i get that, that sounds amazing. incorporating steak cuts just doesn't make sense financially or culinarily, imo when you say "add pork fat" do you mean fry in bacon grease? or do you actually mix in chunks of something while forming the patty? that video everyone keeps linking where the fat guy swears a lot is answering my questions on the non-grilled burger
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May 31, 2015 05:54
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Aliquid posted:oh absolutely i get that, that sounds amazing. incorporating steak cuts just doesn't make sense financially or culinarily, imo Bacon. And yeah. A hot-rear end cast iron for non-grill burgs.
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May 31, 2015 06:01
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Late night McDelivery is always delicious
Somebody fucked around with this message at 07:49 on May 31, 2015 |
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May 31, 2015 06:43
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For good steak-n-shake style crispy burgs the process is simple: step 0: heat up your skillet for at least 10 minutes 1. take good fatty meat (25 to 30 is good for this style) and form it into ~2oz balls 2. set them in the pan. no need for oil, the beef fat will render and do the job fine. cook about 20-30s. 3. flip & smash, they should be at least the size of the bun and ~waffer theen~ to cook quickly. another 30-45s. 4. flip one more time, add cheese if youre doing it (yes). another 30-45s and transfer to bun. also a good tip for steaks, which applies to burgs as well (especially for pan/griddle cooking): pat your meat dry with a paper towel before cooking. this keeps water from steaming the meat and lets all the cooking happen in the protein-fat contact zone that produces that delicious brown crust
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May 31, 2015 07:10
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Enourmo posted:For good steak-n-shake style crispy burgs the process is simple: brah, if it takes 10 minutes to get your skillet hot, you're doing something wrong. after, at most, 2 or 3 minutes that poo poo is as hot as it's going to get. you're just wasting gas
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May 31, 2015 10:17
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Sizone posted:brah, if it takes 10 minutes to get your skillet hot, you're doing something wrong. after, at most, 2 or 3 minutes that poo poo is as hot as it's going to get. you're just wasting gas sure, but depending on how big a pan and how many burgs it might take longer to get the entire surface that hot. if you feel like minmaxing get one of them fancy IR thermometers, but tbh im not worried about fractions of a dollar worth of gas E: whatever, we'll pretend that was hyperbole then. HOT AS gently caress was the main point. Fender Anarchist fucked around with this message at 11:07 on May 31, 2015 |
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May 31, 2015 10:37
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unless you are using, like, a 48'' cast iron pan, your pan does not take at least 10 minutes to evenly reach maximum heat.
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May 31, 2015 10:54
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