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I think I may be going back for the cutting board burger today. Only $10 on Fridays.
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May 6, 2016 14:19
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Bacon, avocado and swiss. First fat patty I have done in awhile. It was good, but I really do prefer smash burgers these days. 
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May 6, 2016 22:37
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 I guess image posting works again 
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May 9, 2016 06:12
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Humble burgers.   I wound up eating 6 burgers yesterday. Leftover burg for breakfast, Elevation Burger for lunch, and the rest of those burgs for dinner.
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May 12, 2016 16:45
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Great burgs dude but up your cheese melting game please. It's critical.
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May 12, 2016 17:22
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The Midniter posted:Great burgs dude but up your cheese melting game please. It's critical. The burgs were very hot, the cheese melted spectacularly. The picture was taken seconds after the cheese was applied. I wanted slightly melted, not runny/melty cheese.
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May 12, 2016 18:11
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Smashburger for lunch. Bread to meat ratio is a little high, and the construction leaves a bit to be desired. It was still a tasty burg though.
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May 12, 2016 18:47
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That's a gnarly smashburg. They look much prettier from the ones here locally. Still would. Also dig the home burg on this page. Wish it was a melted cheese pic tho.
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May 12, 2016 18:51
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Modernist cheese singles are the way to go if you want something that melts properly and is also good cheese.
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May 12, 2016 19:05
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Flash Gordon Ramsay posted:Modernist cheese singles are the way to go if you want something that melts properly and is also good cheese. what % liquid do you use for slices?
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May 12, 2016 19:08
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Mr. Wookums posted:what % liquid do you use for slices? 25-30%. I start low and add a little liquid if it doesn't flow well enough to be a thin slice. And 3.5% sodium citrate.
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May 12, 2016 19:15
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Most of the time I just cut 1/8 inch slices off a block of colby jack because, well, colby jack owns. Tetris three of those onto a patty and it melts perfectly if you do it right. e: btw, if someone knows where to find colby jack in singles that isn't processed plastic, that would be great, although it's not like slicing cheese is a huge amount of effort. Fenrir fucked around with this message at 20:47 on May 12, 2016 |
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May 12, 2016 20:44
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Fenrir posted:Most of the time I just cut 1/8 inch slices off a block of colby jack because, well, colby jack owns. Tetris three of those onto a patty and it melts perfectly if you do it right.
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May 12, 2016 21:00
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The Midniter posted:Great burgs dude but up your cheese melting game please. It's critical. THAT CHEESE IS RAW  (Gordan actually said 'raw cheese!?' on an episode of Masterchef last season)
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May 12, 2016 21:20
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Norns posted:Tillamook has Colby-Jack in individual slices Oh snap, I'll have to re-check and see if my stores around here carry that.
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May 12, 2016 21:38
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This was tonight's homeburger. Two smash patties on the grill, grilled onions & mushrooms with american cheese melted over, on a brioche roll. Mustard, mayo. Sweet potato on the side. 
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May 13, 2016 03:24
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Brawnfire posted:This was tonight's homeburger. GET IN MY FACE
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May 13, 2016 03:27
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 Teri burgers rule
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May 13, 2016 05:30
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Made a burg with red wine reduction, caramelized onions and goat cheese. 10/10 would eat again. Highly recommended. No pics because we devoured them so fast.
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May 13, 2016 15:31
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Ron Jeremy posted:
Carrots? Eh... kinda odd but gently caress it, I'd try it.
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May 13, 2016 23:15
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We were gifted a subscription to Hello Fresh for a week and this was really tasty, though the photo is godawful. Toasted brioche with bechamel (w/ a bit of nutmeg, who knew), caramelized onions w/beef stock reduction, and gruyere. The side was kale chips which were also p good. Nice crunch to 'em.
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May 14, 2016 20:16
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I made a burger patty for the first time, and I cooked it until I thought it looked ready and then I ate it, and its 3 friends. I realised a couple of them were pretty pink in the middle am I maybe gonna get sick tomorrow?
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May 16, 2016 00:15
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Crankit posted:I made a burger patty for the first time, and I cooked it until I thought it looked ready and then I ate it, and its 3 friends. I realised a couple of them were pretty pink in the middle am I maybe gonna get sick tomorrow? Yeah, you're probably dead. Dead from awesome tasting burgers, that is! The best way to go!
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May 16, 2016 00:22
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The human body is very good at expelling bad things that you eat, so if its bad, you'll know and probably won't die.
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May 16, 2016 00:53
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I eat all my burgs at home medium rare. You'll be okay.
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May 16, 2016 01:00
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Crankit posted:I made a burger patty for the first time, and I cooked it until I thought it looked ready and then I ate it, and its 3 friends. I realised a couple of them were pretty pink in the middle am I maybe gonna get sick tomorrow? I eat a lot of my burgs like that, you should be fine.
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May 16, 2016 02:56
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only children and bad women eat well done burgs and aids patients
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May 16, 2016 03:12
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 IMPORTANT ANNOUNCEMENT Forum member Steve Yun recently revealed his deepest, darkest secret: he has never cooked a single burger in his entire life. It has been several months since then and all he has done is waffle about Modernist burger components. He should be shamed at all opportunities until he rectifies the situation and stops embarrassing his country 
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May 16, 2016 03:38
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Burged at Vera's for the first time in a while today: http://www.verasburgershack.com/ I'd forgotten how good the quality of their meat is, and the bun, toppings, and fries were even better that I remembered.
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May 16, 2016 03:53
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Bob_McBob posted:
SteveY cook a burg
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May 16, 2016 05:03
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Bob_McBob posted:
ban this sick filth imo
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May 16, 2016 10:01
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Read three or four pages of this thread at work. Then had to take an unscheduled break to the supermarket for obvious reasons. I am now happy.
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May 16, 2016 11:13
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I think I reached peak meat saturation on Saturday. I burg'd every day this week and 7 times on thursday. Friday was a recovery day with a breakfast burg in the AM and a leftover patty late afternoon. Then wife's friend called and invited us over for dinner, Sat. They were grilling burgs. This guy made 4 massive 12oz Anywho, wife only finished about half her burger, so I got to indulge in 18 oz of pure, grass fed American heart attack, with bacon. Following that I lost 5 games of pool because of the meat sweats. GnarlyCharlie4u fucked around with this message at 15:44 on May 17, 2016 |
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May 16, 2016 14:07
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you ate 7 burgers on thursday? 
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May 16, 2016 17:00
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GnarlyCharlie4u posted:I think I reached peak meat saturation on Saturday. What the gently caress is wrong with you
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May 16, 2016 17:15
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If that's wrong, I don't want to be right.
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May 16, 2016 17:24
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Jose posted:you ate 7 burgers on thursday? No, sorry, that was a typo. It was 6. But, a couple of them were double patties... so... GnarlyCharlie4u posted:
GnarlyCharlie4u posted:Smashburger for lunch.
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May 16, 2016 17:34
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Burg schedule for this week monday: A double patty burg with egg for breakfast, light lunch of two white castle sliders, dinner is five guys burg with a side of another burg tuesday: Burg with bacon and breakfast sausage, grass fed organic 100% burg meat for lunch in an artisanal ciabatta bun, whopper for dinner wednesday: Light burg shake for breakfast to get me going, canned burg for lunch, dinner is a candlelight dinner where I serve burgers to myself and another burger, which I will consume as dessert thursday: start the day with a nice burg infused bacon bath, spend the day in the local butcher shop rolling in thousands of pounds of ground beef while commenting on their juiciness and grade, dinner will be whatever burger I can get in the prison cell after the police forcibly remove me friday: Exactly 17 quarter pound patties consumed 53 minutes apart from each other from when I wake up to when I pass out from protein toxicity saturday: No breakfast today for the operation, lunch will be replacing my now failed liver with a burger, with another placed in my stomach to digest normally. Dinner will be a half pound bison patty with mayo.
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May 16, 2016 17:39
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GnarlyCharlie4u posted:I think I reached peak meat saturation on Saturday. youre a real fat piece of poo poo
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May 17, 2016 15:41
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RideTheSpiral posted:youre a real fat piece of poo poo I'm working on it.
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May 17, 2016 15:42
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