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Burged pretty hard tonight.
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Jul 3, 2015 23:55
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The McDLT was the only good burger McDonalds ever had and it had non melted cheese.
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Jul 6, 2015 21:42
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Eggs on burgers is almost enough to make up for the fact that every living thing in Australia wants to kill you.
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Jul 14, 2015 21:53
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her0n posted:
Smash burg is the way to go. Let the meat come to room temp, then toss a ball (4 oz or less) on a super hot griddle and immediately press it flat and then with a spatula. Cook a minute or two a side. Gives a great crust and moist burger because it cooks so quickly.
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Jul 18, 2015 00:45
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Why does that patty look so dry drat
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Jul 21, 2015 00:43
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Brawnfire posted:*runs sobbing from thread* Oh I'd still eat it. I'd eat the hell out of it. edit: romaine is a good call on a burger. Sturdy lettuce, won't get limp quite like iceberg can.
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Jul 21, 2015 00:55
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You didn't eat no burger
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Jul 23, 2015 18:42
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Norns posted:Yeah really confused why there's a tin can next to your burg Tin cans are gonna replace mason jars as the thing you get pissed about when you see someone drinking from one.
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Aug 14, 2015 00:42
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I've got some bacon curing in the fridge. Once it's ready, gonna make my favorite burg: Ground chuck smashburg Bacon Stilton blue cheese caramelized onion homemade secret sauce (thousand island, more or less, but with a kick) homegrown tomato iceberg or maybe romaine lettuce
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Aug 18, 2015 16:31
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Nephzinho posted:Sriracha instead of ketchup? Homemade mayo, baby gherkin relish, ( sometimes homemade balsamic) ketchup, L&P, and cayenne are the main ingredients. edit: Also, I don't care for sriracha. I think it's overused and it tends to dominate and muddy the flavor of whatever it's used in. I much prefer sambal oelek in any application where sriracha would be used. (Or angry lady chili crisp) Flash Gordon Ramsay fucked around with this message at 14:47 on Aug 19, 2015 |
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Aug 19, 2015 14:44
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Not only do I love mushrooms but it looks like those have a righteous sauté on them. Would.
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Aug 22, 2015 16:19
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life is killing me posted:Dear Burger Thread: Because those people suck a burging and want you to make a meat loaf on a bun instead. Do not be led astray by them, for theirs is the way to ruin and scorn.
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Aug 24, 2015 17:47
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I made what has become, for me, the ideal burger. Toasted potato roll top Spicy secret sauce Homemade apple wood smoked bacon Garden tomato iceberg lettuce (boooo) Stilton blue cheese (Melted/toasted with a Searzall) ground chuck smashburg caramelized onions toasted potato roll bottom 
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Aug 29, 2015 23:26
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That burger was so big it broke the table hahaha no but seriously you might want to thumbnail it.
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Sep 1, 2015 17:21
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Wait so furger isn't a portmanteau of fur burger? edit: poo poo
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Sep 15, 2015 23:42
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Jamsta posted:I cheaped out on the fries.. and need to work on my smash skillz, more flatness required... It helps to have the meat room temperature. I use a big round metal spatula and then another spatula that i can press straight down with to smash it as much as possible. I use 80% lean, measured into 4oz portions. Some folks do 3oz or even smaller patties.
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Oct 15, 2015 20:22
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Jamsta posted:I'll try the room temp next time, though I thought warm beef is harder to shape? I portion it and roll it into balls while it's cold, then set it out an hour or so before I'm ready to cook to come up to room temp. edit: The spatula I use looks like this one. It's bendy though, so I have to press straight down on the flat part with something else to get full smashage. http://www.foodservicewarehouse.com/browne-foodservice/574384/p1354981.aspx
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Oct 15, 2015 20:56
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Cutting board? No, you put the ball of meat in the hot skillet and press it there that's what helps get the char.
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Oct 15, 2015 22:20
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Jamsta posted:I didn't know that made all the difference, will try that next time Just put the ball in the screaming hot skillet and smash. Repeat with the next one. If you wait to smash them, then you risk squeezing out burger juice and that's bad. Also, don't go leaner than 80%, they won't smash as well.
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Oct 15, 2015 22:49
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Dammit now I gotta make a burg wellington.
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Oct 30, 2015 14:37
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coyo7e posted:I suspect you paid more literal dollars for that tiny rear end burger on an empty plate than you spent words on describing it. You're getting awfully mad over a picture of a burger
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Nov 3, 2015 23:55
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That's a righteous burg. I've never understood folk that put an egg on a burg but cook the egg over hard. Such a travesty.
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Nov 13, 2015 00:04
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Ron Jeremy posted:So serious question. When I was in paris, literally eveything tasted better. The bread was better, the butter was better. Everything. The bread didn't have corn syrup and the butter was probably cultured (as in bacteria that gave it flavor, not as in a trip to the Louvre).
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Nov 23, 2015 16:36
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Yeah I thought it was a sex joke. Still do.
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Dec 11, 2015 13:59
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The McDLT was the best burger they ever had.
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Jan 6, 2016 02:08
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Norns posted:So the dlt is a quarter pounder deluxe with a kickin rad package. It was great to go because the lettuce stayed crisp until you were ready to eat it. Really wasteful packaging, but good burger.
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Jan 6, 2016 16:44
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Aren't you supposed to put your own burger in one of those squares
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Feb 25, 2016 15:15
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My god
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Feb 26, 2016 22:12
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Shooting Blanks posted:This. I've had carmelized onions on a burger and it was....weird. Definitely prefer raw red onion or grilled sweet onions over anything else on a burg. I caramelize the hell out of onions for burgers. Most times it's drat near onion jam. But it goes great with spicy or acidic condiments. 
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Mar 21, 2016 23:36
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iajanus posted:KFC in Australia has the black buns ATM, and they taste slightly like charcoal. I'm pretty sure the Japanese black buns used some sort of vegetable ash, so that's not surprising.
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Apr 7, 2016 15:41
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Oh drat burger thread you delivered this morning. Looks like a trip to Five Guys awaits me today.
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Apr 11, 2016 14:48
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I like cooking on a griddle/cast iron because you can get a crust that way that isn't possible on a grill. I may try the baking steel on the grill method next time. I only do smash burgers these days, but that may be a good way to get a little smoke flavor.
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Apr 12, 2016 16:06
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Moey posted:I tried to eliminate all the smoke inside and make smashed burgers with my cast iron on a gas grill, didn't get hot enough (yes I left it on there for a while before adding one burger at a time). I have a huge cast iron skillet that I use over a propane burner for a turkey fryer. It's also what I use for stir fry. Keeps the smoke outside. and gives me the heat that not even my big burner on my gas range can do. The propane burners are pretty cheap, too.
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Apr 12, 2016 16:46
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ogopogo posted:Burgs from the last few days. Looks tasty but that first burg looks way too thick to be a proper smash burg. How big was the meat ball you used? 3oz is about the biggest you'd want.
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Apr 14, 2016 19:25
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Burged pretty hard tonight. Double smash burger with provolone and sharp cheddar, and caramelized onions. 
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Apr 18, 2016 01:48
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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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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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Gonna burg so hard today. Step 1: Modernist blue cheese slices
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May 28, 2016 15:52
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Burger plan coming along nicely. Finished cheese slices  Homemade mayo for the special sauce  3lb of Vidalia onions slowly caramelized until jammy and delicious  Hell yeah
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May 28, 2016 18:00
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Wrapping up my national Burg Day burgs Secret sauce. Shhhhh. (the unlabeled things are kosher dills chopped, homemade mayo, caramelized onion jam)  My burg 2 3oz smash patties secret sauce bacon caramelized onion jam cheddar and (modernist) blue cheese slices romaine lettuce potato roll  
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May 30, 2016 13:48
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