auxien Posted February 1, 2020 Share Posted February 1, 2020 gddamn 1 Link to comment Share on other sites More sharing options...
Joyrex Posted February 3, 2020 Share Posted February 3, 2020 Had a fantastic burgor at Rodeo Goat in Houston called the Telluride: Green Chiles (Hatch when available) Bibb lettuce Beefsteak tomato Red onion Poblano goat cheese Green chile chutney Fucking delicious 4 Link to comment Share on other sites More sharing options...
BCM Posted April 5, 2020 Share Posted April 5, 2020 home made effort from the bbq 2 1 Link to comment Share on other sites More sharing options...
YEK Posted April 5, 2020 Share Posted April 5, 2020 I'd hit it 1 Link to comment Share on other sites More sharing options...
whosebrian Posted May 5, 2020 Share Posted May 5, 2020 This thread is in dire straits. Quote Hundreds of Wendy’s restaurants aren’t serving hamburgers and grocery stores are limiting meat purchases, as shoppers begin to feel the impact of meatpacking plant shutdowns. https://www.nytimes.com/2020/05/05/business/coronavirus-meat-shortages.html Link to comment Share on other sites More sharing options...
dumplings Posted May 8, 2020 Share Posted May 8, 2020 The brioche buns from Aldi are great for bbq borgs. I want to try and make my own patties but normally just buy whats on the shelf at the supermarket. Link to comment Share on other sites More sharing options...
BCM Posted May 8, 2020 Share Posted May 8, 2020 made 4 patties just now, with a touch of fresh chilli and a few crumbles of high quality cheddar in the mix, will be throwing them on the bbq later... Link to comment Share on other sites More sharing options...
BCM Posted May 8, 2020 Share Posted May 8, 2020 lol Link to comment Share on other sites More sharing options...
BCM Posted May 8, 2020 Share Posted May 8, 2020 here they are on the grill with cheese melting out. sorry if my grill looks a bit gnarly. all adds flavour... 2 Link to comment Share on other sites More sharing options...
dingformung Posted May 8, 2020 Share Posted May 8, 2020 (edited) cud have taken a prettier pic but whatever, shared these burgers today Edited May 8, 2020 by dingformung 3 1 Link to comment Share on other sites More sharing options...
BCM Posted May 8, 2020 Share Posted May 8, 2020 they look precarious as fuck but also delicious 1 Link to comment Share on other sites More sharing options...
Zephyr_Nova Posted May 8, 2020 Share Posted May 8, 2020 (edited) Damn, there are some sexy looking burgers in this thread but... do you guys routinely dislocate your jaws to eat them? I'm trying to work out logistics here. Edited May 8, 2020 by Zephyr_Nova 1 Link to comment Share on other sites More sharing options...
dr lopez Posted May 8, 2020 Share Posted May 8, 2020 yeah having 3 skinny greasy diner burgers is way more fun than one very tall gastropub burger 1 Link to comment Share on other sites More sharing options...
sidewinder Posted May 8, 2020 Share Posted May 8, 2020 My girlfriend made these incredible 1:1 mushroom/beef burgers last Sunday. Had second round Wednesday. 6 Link to comment Share on other sites More sharing options...
caze Posted June 9, 2020 Share Posted June 9, 2020 First time trying the Kenji Lopez-Alt method for chips, worked really well, I usually do thick cut triple cooked ones. https://www.seriouseats.com/recipes/2010/05/perfect-french-fries-recipe.html Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted June 15, 2020 Share Posted June 15, 2020 Prob doesn’t look like much but... half pound kinda classic style cheeseburger on ciabatta - ciabatta gets a bit crispy on the outsides... mm 3 Link to comment Share on other sites More sharing options...
YEK Posted June 15, 2020 Share Posted June 15, 2020 I'd hit it Link to comment Share on other sites More sharing options...
Hugh Mughnus Posted June 15, 2020 Share Posted June 15, 2020 47 minutes ago, yekker said: I'd hit it Oh man, it was so good! Tried a diff recipe for the patties this time. Worked out rlly well. Picture isn’t v flattering but w.e lol Link to comment Share on other sites More sharing options...
Echolalia Posted June 15, 2020 Share Posted June 15, 2020 Anyone still sous chef their patties? Link to comment Share on other sites More sharing options...
dr lopez Posted June 15, 2020 Share Posted June 15, 2020 do you mean sous vide Link to comment Share on other sites More sharing options...
Silent Member Posted June 15, 2020 Share Posted June 15, 2020 (edited) Sous vide a burger? Madness. Or nonsense, rather. Edited June 15, 2020 by Gocab Link to comment Share on other sites More sharing options...
Squee Posted June 16, 2020 Share Posted June 16, 2020 12 hours ago, Gocab said: Sous vide a burger? Madness. Or nonsense, rather. No, I did that once. I sous vide'ed (lol) the beef, threw it on the grill for 30 secs on each side and hoooooly shit. MOIST! JUICY! YES! Link to comment Share on other sites More sharing options...
marf Posted September 9, 2020 Share Posted September 9, 2020 Ive been a line cook in many restaurants. Eatin lotsa of Burgers, ok? Tonight I made the most delicious cheeseburger Ive ever tasted. I share my secret recipe reluctantly Because I love you guys and gals; here: Just hear me out. Try it. Someone one Marf's 5 star Cheeseburger recipe ( I cut the top off the garlic head and roast it in olive oil, ligqhtly salted and pepperd, in a glass container at 320 F for about an hour and 30. Can be done the day before, and used for other things) it's Magic In a Stainless Steal Bowl 85 percent hamburger. (half pound) one egg Yolk One squeezed out toasted garlic head with olive oil from the roast let it drip in the bowl Whisk the meat so the garlic blends. iIt will be a Paste Then, suck the garlic head and lick your fingers..(throw in trash) Wash your hands add a bit of onion powder and garlic powder stir add splash of ketchup stir crush 3 to 4 ritz crackers and stir. add about a tablespoon of parmigiano Reggiano stir Shape with a large spoon into a burger, either one or two bugers add dash of kosher salt to the top and bottom cook at med high in clarified butter to a bit over medium rare top with cheese of choice top with kechup, dijon and a little *real maple syrup, top with spinach, lettuce or onions if you like. Put between Slightly Toatsed Brioche Bun 5 stars 2 Link to comment Share on other sites More sharing options...
jules Posted September 10, 2020 Share Posted September 10, 2020 (edited) charcoal grillin... Edited September 10, 2020 by jules Link to comment Share on other sites More sharing options...
cloud capture Posted September 10, 2020 Share Posted September 10, 2020 I should have taken a pic, last night I made white cheddar & blue cheese burgers with slow caramelized onions. Shredded lettuce, heirloom tomato, & a whipped up a maple mustard on grilled brioche buns. Was pretty good. Link to comment Share on other sites More sharing options...
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