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ogopogo posted:I’m sorry I can’t stop this beef blend is too good Don’t stop burgin’
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Mar 7, 2022 19:00
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| # ? Jun 10, 2024 05:44 |
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ogopogo posted:I’m sorry I can’t stop this beef blend is too good Brisket + cheek sounds super tasty. I'm guessing it's pretty rich and fatty but that works pretty well for a good smash burger.
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Mar 7, 2022 19:48
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I burg'd at 5 Guys this weekend, hadn't burg'd in a LONG time. LTM, Ketchup, jalapenos, grilled onions. I would have taken a photo, but I immediately ate it instead. Thanks for the inspiration, thread!
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Mar 8, 2022 18:11
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I haven’t burged in a long time either. It’s always the buns, the store bought ones arent worth it and don’t keep well and I always forget to make my own buns until I’m starving and it seems like too much work. current goals
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Mar 9, 2022 19:47
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Ror posted:I haven’t burged in a long time either. It’s always the buns, the store bought ones arent worth it and don’t keep well and I always forget to make my own buns until I’m starving and it seems like too much work. If you have an Aldi near you, they sell excellent brioche buns (seeded in a 4 pack or plain in a 6 pack) that freeze very well and are perfect for burgs.
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Mar 9, 2022 20:16
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Been too long since I burged
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Mar 11, 2022 03:56
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iajanus posted:Been too long since I burged Good things come to those who wait, drat.
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Mar 11, 2022 15:20
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So, if more fatty meat makes for a better burger, could you incorporate fat directly into the burger? Local stores sell frozen sheep fat - I'm not sure what you're even supposed to use it for, but can you grind it up along with your meat? Or chop it up really fine and include bits and pieces into your patty, at the ball stage? Same for goose fat that's currently in storage.
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Mar 21, 2022 17:19
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If it’s rendered already it’ll be useless, also sheep fat can have a strong smell that could be off putting.
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Mar 21, 2022 18:17
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Mmm, lanolin burger
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Mar 21, 2022 18:21
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I would be interested to try a lean beef cut ground in with some goose fat to make a 80/20 or 70/30 burger. So give that a go and report back.
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Mar 21, 2022 18:26
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Xander77 posted:So, if more fatty meat makes for a better burger, could you incorporate fat directly into the burger? Local stores sell frozen sheep fat - I'm not sure what you're even supposed to use it for, but can you grind it up along with your meat? Or chop it up really fine and include bits and pieces into your patty, at the ball stage? Same for goose fat that's currently in storage. I use rendered duck fat to roast vegetables. Could use sheep fat too I bet.
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Mar 21, 2022 18:27
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Torquemada posted:If it’s rendered already it’ll be useless, also sheep fat can have a strong smell that could be off putting. The goose fat is rendered though. Why would it be useless?
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Mar 21, 2022 19:23
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Rendered fat is basically solid cooking oil. I cook with goose and duck fat semi-regularly, it’s a liquid at room temperature. To get fat into a burger I’d use the fat of the animal the burger was made from anyway. I suppose pork fat would be the easiest substitute, it’s very agreeable to cook with. Although you’re in Israel? Apologies if that’s not an option.
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Mar 21, 2022 19:40
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Torquemada posted:Although you’re in Israel? Apologies if that’s not an option. The goose fat is frozen (doesn't really store well otherwise). I'll see how well that works out, and figure out some other use for the sheep fat, I guess.
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Mar 21, 2022 19:58
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is there a reason why you can't just use a fatty cut of beef to begin with? it really seems like you are trying to artificially recreate cheap rear end 70/30 ground beef and i'm not sure why.
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Mar 21, 2022 20:04
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gimme the GOD drat candy posted:is there a reason why you can't just use a fatty cut of beef to begin with? it really seems like you are trying to artificially recreate cheap rear end 70/30 ground beef and i'm not sure why.
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Mar 21, 2022 20:21
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SmAsHmOdE 
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Mar 22, 2022 03:24
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I would like to chime in and say I feel using slightly crusty garlic bread as a bun is awesome and I’m surprised it isn’t more common for burgs and chicken sandwiches. Like I get garlic aioli is a condiment but the bun hits different.
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Apr 4, 2022 02:38
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A place near here was doing that as a monthly special. Burger, onion, brisket and slaw on thick cut garlic bread. Called it a Toast Malone. Pretty good. Messy as hell though. This was the same place that served the WAP (wet rear end pork) a while back. That was pork like six ways and a whole loving kg.
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Apr 5, 2022 10:19
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A Sometimes Food posted:This was the same place that served the WAP (wet rear end pork) a while back. That was pork like six ways and a whole loving kg. I like it
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Apr 5, 2022 12:59
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BraveUlysses posted:SmAsHmOdE Your lettuce is to the side, dressed, doing its own thing, which is exactly where it belongs. Beautiful. I will show this to my children
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Apr 12, 2022 23:13
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Burgin for Easter
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Apr 17, 2022 13:10
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Hello burger thread, my old friend. This was stupid good. 80/20 patty, red onion jam, red wine sauce, horseradish mayo and St Agur blue cheese.
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Apr 25, 2022 13:36
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Hello burger thread Tonight I'm going to be trying sliders, like this: https://www.youtube.com/watch?v=22FkI1r0uNk
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Apr 27, 2022 10:49
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Finally got to try Milky Lane, got their basic double smash and a platter of fried cheese curds with baconnaise  
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Apr 29, 2022 14:06
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Looks like incredible food, but "Milky Lane" is a gross name
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Apr 29, 2022 14:11
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put the cheese curds on the burger
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Apr 29, 2022 16:37
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Put the cheese curds on the fries, ey?
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Apr 30, 2022 00:57
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Ay lemme tell you where to put those cheese curds: the fuckin garbage!
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Apr 30, 2022 01:20
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Put cheese curds into my mouth
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Apr 30, 2022 12:42
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For reference they were excellent curds
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Apr 30, 2022 12:52
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I ate a burger today for lunch, but forgot to take a picture - but it was pretty much spot-on from their promotional photo:
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Apr 30, 2022 14:46
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iajanus posted:For reference they were excellent curds I was gonna say, those things look top notch. Now I got the itch.
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Apr 30, 2022 20:16
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Last nights burger
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May 1, 2022 12:09
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Look at that jaunty top bun! Very energetic burg!
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May 1, 2022 15:13
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I burgd yesterday from cinco hombres, was v tasty
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May 1, 2022 15:41
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GramCracker posted:I burgd yesterday from cinco hombres, was v tasty  People who hate on Five Guys are joyless souls, devoid of love in their life.
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May 1, 2022 16:58
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I've always enjoyed Five Guys for when I want that sloppy, steamed-in-foil style of burg action. Mushrooms and sauces and poo poo spilling out the side. My poops come out with little angry faces on them, though.
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May 1, 2022 17:17
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| # ? Jun 10, 2024 05:44 |
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I eat five guys twice a year and enjoy every bite.
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May 1, 2022 17:33
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