her0n posted:

- These burgers end up getting kinda chunky once they're cooked, would squashing them thinner before cooking help or would it destroy them?

Bob_McBob posted:

franco posted:

Okay let's loving do this. Wagyu burgs. Yeah yeah yeah it's a waste of wagyu and eat a steak instead blah blah. I don't give a gently caress - this is the burg thread. They were cheap-ish and from NZ cattle so thought I'd give them a go.

The usual suspects assembled. Sharp cheddar and ultra-sour dill pickles along with onion/tomato/yellow mustard/ketchup/mayo and some assorted lettuce from the garden.

Doing this late at night and the only store open was out of proper burger buns so I ended up with these floury baps that are far too big. Maybe I can compress the burgs. IDGAF:


Let's get this show on the road. Grill? gently caress no - skillet and grease:


Say cheese:


A slight cheese accident while flipping. It's all good - I'll just scrape the lost goo on at the end. It all goes down the same way:


Buns toasted with a butter glaze and all components awaiting burgage:


There we loving go:


If only I had had Bob_McBob's spectacular buns this would have been perfect


Fucks given: none. Burgs consumed: 2 (two).

beerinator posted:

A man is free to ingest synthetic polymers if he so desires.

butros posted:

Burg Wellington sounds loving amazing and I would eat the gently caress out of that but no. Korzo burg, best burg in NYC:
http://nypost.com/2013/04/01/is-this-really-nys-best-burger/

The Midniter posted:

This burg don't gently caress around

The Midniter posted:

This place makes my platonic ideal of a burger.

Errant Gin Monks posted:

Nah they are chalky and disgusting even fresh. I always try to eat them first and just nasty.

Random Hero posted:

Just had one of the best burgers in a long time from Au Cheval in Chicago. Perfectly cooked double cheeseburger with pickles, red onion, dijonaisse, bacon and egg: