pcock Posted April 27, 2014 Share Posted April 27, 2014 I can't quite understand the skyscraper ones. I don't think I've had one bigger than I can pick up but i'd be dumbfounded as to how to eat it if I did get one like that. Do you just eat it with knife and fork? this is the only issue with an otherwise incredible set of burgers, you can kind of press them down and just about get it, but theres plenty of knife and fork action needed. Link to comment Share on other sites More sharing options...
jules Posted April 27, 2014 Share Posted April 27, 2014 Same again tonight... with pickles. looks killer Link to comment Share on other sites More sharing options...
dr lopez Posted April 27, 2014 Share Posted April 27, 2014 keltoi come back..... to... my house and cook me dinner and i'll dance for you as payment Link to comment Share on other sites More sharing options...
jules Posted April 27, 2014 Share Posted April 27, 2014 I'll bring the chairs Link to comment Share on other sites More sharing options...
keltoi Posted April 28, 2014 Share Posted April 28, 2014 jules, did you ever try steaming the cheese by covering the burger in the frying pan with a metal bowl? i mentioned it ages ago after reading about it. it's the only way for me now... such juice, burger dripping, much flavours. keltoi come back..... to... my house and cook me dinner and i'll dance for you as payment if you wear your flipflops, i'm in. Link to comment Share on other sites More sharing options...
keltoi Posted April 28, 2014 Share Posted April 28, 2014 first time i've ever asked the butcher to freshly mince the steak in front of my eyes and it seriously paid off. tastiest burger i've ever made... juicier than yo momma. Link to comment Share on other sites More sharing options...
jules Posted April 28, 2014 Share Posted April 28, 2014 jules, did you ever try steaming the cheese by covering the burger in the frying pan with a metal bowl? i mentioned it ages ago after reading about it. it's the only way for me now... such juice, burger dripping, much flavours. keltoi come back..... to... my house and cook me dinner and i'll dance for you as payment if you wear your flipflops, i'm in. i never make burgers inside. if i am making them, it's on the grill. Link to comment Share on other sites More sharing options...
keltoi Posted April 28, 2014 Share Posted April 28, 2014 jules, did you ever try steaming the cheese by covering the burger in the frying pan with a metal bowl? i mentioned it ages ago after reading about it. it's the only way for me now... such juice, burger dripping, much flavours. keltoi come back..... to... my house and cook me dinner and i'll dance for you as payment if you wear your flipflops, i'm in. i never make burgers inside. if i am making them, it's on the grill. try it! Link to comment Share on other sites More sharing options...
jules Posted April 28, 2014 Share Posted April 28, 2014 I have seen that done at diners and such. killer idea. I don't have proper ventilation in my kitchen so I avoid some things unfortunately. Link to comment Share on other sites More sharing options...
Joyrex Posted April 28, 2014 Share Posted April 28, 2014 jules, did you ever try steaming the cheese by covering the burger in the frying pan with a metal bowl? i mentioned it ages ago after reading about it. it's the only way for me now... such juice, burger dripping, much flavours. keltoi come back..... to... my house and cook me dinner and i'll dance for you as payment if you wear your flipflops, i'm in. i never make burgers inside. if i am making them, it's on the grill. You can do that on the grill as well - I keep a stainless steel bowl handy for just that (I also use grill presses for burgers - I find it keeps their shape more uniform and cooks evenly (and puts nice grill marks on the top at the same time). Link to comment Share on other sites More sharing options...
Joyrex Posted April 28, 2014 Share Posted April 28, 2014 You can also buy a pan specifically for that purpose that has a handle on it. Link to comment Share on other sites More sharing options...
jules Posted April 28, 2014 Share Posted April 28, 2014 covering the top vent on my grill melts the shit out of the cheese. i can sometimes get a little char on the cheese which is even better. i have put a flat cast iron griddle on the grill top before. i got it screaming hot and then cooked burgers on it, they seared almost instantly and had a nice crust on the outside. that was awesome. i may have to do that again soon now that i am thinking about it. i do want to look into a burger press this summer, my hand formed patties are usually very inconsistent, and sometimes a little too brittle. Link to comment Share on other sites More sharing options...
baph Posted April 28, 2014 Share Posted April 28, 2014 i just like to put some ripe brie or camembert on my burger and let nature take its course, tbqh Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted April 29, 2014 Share Posted April 29, 2014 i just like to put some ripe brie or camembert on my burger and let nature take its course, tbqh hell yeah. Some double cream brie and truffle oil, with some crispy red onions and smoked black pepper? Ciabatta bun with garlic aioli.. Touch of red alder smoked salt. My favorite recipe Link to comment Share on other sites More sharing options...
usagi Posted April 29, 2014 Share Posted April 29, 2014 this thread gives me raging hunger. well, apart from any mention of rocket, salad of the devil. Link to comment Share on other sites More sharing options...
baph Posted April 29, 2014 Share Posted April 29, 2014 Didn't know rocket/arugula/rucola/whatever was so controversial, apart from having a universally dumb sounding name. Kale does unspeakably grotesque things to my insides and yet everyone speaks of kale like it is the christplant risen. I'll stick to my slightly pungent pal Eruca sativa, IMO. Link to comment Share on other sites More sharing options...
baph Posted April 29, 2014 Share Posted April 29, 2014 i just like to put some ripe brie or camembert on my burger and let nature take its course, tbqhhell yeah. Some double cream brie and truffle oil, with some crispy red onions and smoked black pepper? Ciabatta bun with garlic aioli.. Touch of red alder smoked salt. My favorite recipe lol not that exact recipe, but sounds good! The truffle oil combined with the garlic aioli might be a bit to much richness for me to handle at once, tbbqh. Link to comment Share on other sites More sharing options...
luke viia Posted April 29, 2014 Share Posted April 29, 2014 double cream brie, truffle oil, aioli and red alder salt? take it to the watmm yacht club ya bastards Link to comment Share on other sites More sharing options...
baph Posted April 29, 2014 Share Posted April 29, 2014 The "Williams-Sonoma" burger Link to comment Share on other sites More sharing options...
usagi Posted April 29, 2014 Share Posted April 29, 2014 steffeng's 1%er burger, made from the congealed blood of crushed peons Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted April 29, 2014 Share Posted April 29, 2014 i just like to put some ripe brie or camembert on my burger and let nature take its course, tbqhhell yeah. Some double cream brie and truffle oil, with some crispy red onions and smoked black pepper? Ciabatta bun with garlic aioli.. Touch of red alder smoked salt. My favorite recipe lol not that exact recipe, but sounds good! The truffle oil combined with the garlic aioli might be a bit to much richness for me to handle at once, tbbqh. The aioli and truffle oil is good if you use a leaner blend of meat, such as bison. =) steffeng's 1%er burger, made from the congealed blood of crushed peons lol Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted April 29, 2014 Share Posted April 29, 2014 btw these are the real 1% er burgers lol http://www.thrillist.com/eat/nation/most-expensive-burgers Link to comment Share on other sites More sharing options...
Guest bitroast Posted April 30, 2014 Share Posted April 30, 2014 Damn it bloody hell get away from burger you 1%-ers !! lol I paid $22 ish something for a burger recently and I'll be honest it was pretty tasty. But I think ~$22 is as high as I'm willing to go for top burger at this point in my life !! Link to comment Share on other sites More sharing options...
Captain James Mission Posted May 1, 2014 Share Posted May 1, 2014 (edited) i just like to put some ripe brie or camembert on my burger and let nature take its course, tbqh had a little Burger-Meeting with my Brother-in-law today. In remembrance of your post (and in lack of more cheddar) we had two burgers with melted camembert and topped it with Lingonberry Jam. Real tasty, that was! (Sorry, no Pictures) Edited May 1, 2014 by CJM Link to comment Share on other sites More sharing options...
BCM Posted May 2, 2014 Share Posted May 2, 2014 Link to comment Share on other sites More sharing options...
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