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Doom Rooster posted:Have you not seen what Australians do to burgers? The rest of the world is about 40 years behind Australian burger culture.
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Oct 21, 2021 04:03
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| # ? Jun 10, 2024 01:57 |
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Big Willy Style posted:Just had a classic fish and chip shop works burger from Munchca in Avalon, Sydney. Plus Chips and pineapple fritter. Burger had egg, bacon, beetroot, lettuce, grilled onion, cheese tomato, pineapple. Big Willy Style posted:
Big Willy Style posted:Ramadan = camel burger. Drunk burgin on the train. iajanus posted:
Big Willy Style posted:TRIGGER WARNING FOR SEPPOS - FISH AND CHIP SHOP BURGER just look at all of this. you clowns are still smashing rocks together and Australians are walking on the burger moon Big Willy Style fucked around with this message at 04:11 on Oct 21, 2021 |
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Oct 21, 2021 04:09
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Big Willy Style posted:just look at all of this. you clowns are still smashing rocks together and Australians are walking on the burger moon My god, it’s full of 
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Oct 21, 2021 04:24
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Big Willy Style posted:just look at all of this. you clowns are still smashing rocks together and Australians are walking on the burger moon Fucken love this country
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Oct 21, 2021 06:02
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I ate a burger from New Zealand once. I know it’s not Australia.
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Oct 21, 2021 06:18
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Oct 21, 2021 11:34
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Big Willy Style posted:The rest of the world is about 40 years behind Australian burger culture. I’m expecting total societal collapse within 40 years, so this checks out. That’s the only explanation for some of those toppings.
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Oct 21, 2021 12:03
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Oct 21, 2021 12:29
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OM NOM NOM NOM NOM
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Oct 21, 2021 12:36
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lmao
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Oct 21, 2021 14:06
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Doom Rooster posted:Have you not seen what Australians do to burgers? I'm Australian, and while beetroot and egg have a place, it's in a lunch bar burger, which is a formed supermarket ground beef patty about 3/4" thick, and also full of egg (and breadcrumbs). We don't put that stuff on our smashburgs, restaurant/cafe burgs, chicken sandwiches, and other legitimate forms of meatsandwich.
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Oct 21, 2021 14:11
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Don Dongington posted:I'm Australian, and while beetroot and egg have a place, it's in a lunch bar burger, which is a formed supermarket ground beef patty about 3/4" thick, and also full of egg (and breadcrumbs). Alright. Y'all can put whatever you want on your meatloaf sandwiches.
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Oct 22, 2021 03:11
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burgin day two it's facing away no googly eyes 
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Oct 22, 2021 03:51
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That one should be crouching dramatically with a katana
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Oct 22, 2021 03:56
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Oct 22, 2021 09:21
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 angry burg is angry
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Oct 22, 2021 12:54
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WHAT did you just say you PIECE of poo poo?
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Oct 22, 2021 13:46
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you lookin to get burged kid?? cuz this is how the gently caress you get burged
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Oct 22, 2021 14:08
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Trying my hand at making sourdough burger buns, version 1 was good but ended up more like XL Slider sized. Lil thicc burger with american cheese and burger sauce. Bun was nice, spongey but firm and absorbent without being too chewy or in the way. Excited to try batch 2! 
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Oct 25, 2021 16:20
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Handsomely constructed!
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Oct 25, 2021 18:50
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This thread has me laughing my rear end off and drooling for burg. Thank you.
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Oct 28, 2021 02:01
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Version 3 of the sourdough bun is getting close, it’s still a little too thick overall, as well as a hair too…dense? but not in a bad way. It needs just a little more airiness and openness to the crumb. Overall a super satisfying smash burger. The bun held up to the juices and cheese with no problem. 
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Oct 29, 2021 00:21
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that looks fuckin' tasty
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Oct 29, 2021 06:13
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Pretty thick for a smashed borgy, is that multiple patties happening there (I hope)??
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Oct 29, 2021 07:09
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It looks like three or four patties but no cheese betwixt them. Sad!
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Oct 30, 2021 03:24
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Two patties, each with their own slice of cheese! I worked at In-N-Out burger in high school like 18 years ago and I could never figure out the two meat single cheese crowd. Edit: this was back when you could build your burger to any size, we used to get 100x100 burgers for frat challenges all the time. ogopogo fucked around with this message at 04:39 on Oct 30, 2021 |
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Oct 30, 2021 04:28
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If you want wider but not taller buns, put a second sheet pan on top during the proof.
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Oct 31, 2021 15:51
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There's also the option of pre-smashing the beef patties between two parts of a baking sheet that's been cut in half, but still keeping something on top of them when they're cooking. In my experience, it's a lot easier to get the meat properly flat and evenly spread out as wide as possible, and you still develop all the nice maillard reaction.
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Nov 1, 2021 12:34
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toplitzin posted:If you want wider but not taller buns, put a second sheet pan on top during the proof. BlankSystemDaemon posted:There's also the option of pre-smashing the beef patties between two parts of a baking sheet that's been cut in half, but still keeping something on top of them when they're cooking. Cheers, those were helpful tips! Tried another round of buns. Slightly lower dough weight, sheet pan on top during proof, which definitely helped fill the buns fully out into their shape. Still a little tall, but a new flour blend meant it squished nicely and was nice to eat.   
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Nov 1, 2021 23:45
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 Burger night!!!
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Nov 1, 2021 23:46
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ogopogo posted:Cheers, those were helpful tips! Tried another round of buns. Slightly lower dough weight, sheet pan on top during proof, which definitely helped fill the buns fully out into their shape. Still a little tall, but a new flour blend meant it squished nicely and was nice to eat. my fuckin man those look awesome
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Nov 2, 2021 00:48
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Yeah I really need to try and make my own buns one day.
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Nov 2, 2021 01:18
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tangy yet delightful posted:Yeah I really need to try and make my own buns one day. done correctly they pretty much ruin store bought buns
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Nov 2, 2021 03:13
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The best trick I've learned for making flatter burger buns is in this Brioche blog post from King Arthur baking. https://www.kingarthurbaking.com/blog/2015/06/28/brioche-buns I'm not specifically saying to use that brioche recipe (although I have made it and they turned out really well), but there's a tip almost half way down the page that was very helpful to me. They say to lightly oil the bottom of a flat bench scraper or even the bottom of a large measuring cup and use that to flatten and twist on each of your dough balls prior to final proofing. The flattening part does what you imagine, but the twisting motion helps too because it helps your final bun to be rounder. Specifically this image for illustration
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Nov 2, 2021 14:32
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Some great looking burgs and bun tips!
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Nov 2, 2021 21:06
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Using the tips from beerinator and toplitzen, my latest batch of buns came out dang near perfect.   
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Nov 3, 2021 15:28
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mama mia
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Nov 3, 2021 15:39
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those are some buns, hun
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Nov 3, 2021 15:59
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Great work on those buns!
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Nov 3, 2021 16:45
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| # ? Jun 10, 2024 01:57 |
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You need to NSFW that close up. That is loving lewd.
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Nov 3, 2021 16:49
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