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Author Topic: The Burger Thread  (Read 33172 times)

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02ebz06

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Re: The Burger Thread
« Reply #285 on: January 03, 2022, 12:22:13 PM »
Great looking burger!
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okie smokie

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Re: The Burger Thread
« Reply #286 on: January 06, 2022, 06:20:00 PM »
My kind of burger!  Just as good open faced with one patty cheese and chili, onions on each side.  23 degrees here.  Would have to do that in a pan inside tonight.
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Bentley

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Re: The Burger Thread
« Reply #287 on: January 12, 2022, 03:56:34 PM »
You get in your mind that you will make X burger and as you are thinking about it it sounds so good.  Then you make it, and it ain't bad, but it is just not as good as Burger, cheese, onion and mayo and bun and you wish you had just made that!

Chili cheese burger with creamy guac in place of mayo!


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Bentley

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Re: The Burger Thread
« Reply #288 on: January 18, 2022, 11:11:16 PM »
Been on the chili cheeseburger run for a few weeks.  This is the WhataBent Burger.  Green Chili/Chili...Double Cheese/Burger!

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BigDave83

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Re: The Burger Thread
« Reply #289 on: January 19, 2022, 06:54:13 AM »
That looks very good, I have to admit I would no doubt be wearing most of it.
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02ebz06

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Re: The Burger Thread
« Reply #290 on: January 19, 2022, 10:35:20 AM »
Looks tasty.
I'm with Dave, I think I would need a bib.
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yorkdude

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Re: The Burger Thread
« Reply #291 on: January 19, 2022, 03:39:23 PM »
It does look good but agree to the “wearing it thoughts”.
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Bentley

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Re: The Burger Thread
« Reply #292 on: January 19, 2022, 05:19:39 PM »
It held together better then you would think.  It is a thick chili!
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BigDave83

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Re: The Burger Thread
« Reply #293 on: January 19, 2022, 05:30:48 PM »
Probably no video of him eating that.
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Bentley

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Re: The Burger Thread
« Reply #294 on: January 19, 2022, 08:26:30 PM »
Plausible deniability!
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BigDave83

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Re: The Burger Thread
« Reply #295 on: January 27, 2022, 07:16:44 PM »
Burgers on the flat top tonight. ground chuck a little whatsthatheresauce and some high mountain burger seasoning. 115-120 gram balls. Smashed slightly to flatten out. white American cheese, onions, sliced clausen pickles and french's yellow.

 She didn't want regular store bought rolls so I tried to make some. I thought they were going to be to small but turned out just right.
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02ebz06

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Re: The Burger Thread
« Reply #296 on: January 28, 2022, 11:23:54 AM »
Looks tasty.  Tater Tots are a perfect side.

Flat top griddles are great.
Should use mine more.
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Bruce here - These are my cooking toys:
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Bentley

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Re: The Burger Thread
« Reply #297 on: January 28, 2022, 11:39:03 AM »
I know you have broad shoulders BD, so I am gonna critique.  Unless the photo, to much black crust for me, also the ridge in center, but for me that is a thick burger, so to be expected.  Having said all that, I bet you enjoyed them.  I had tots with my burgers a few day ago!
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BigDave83

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Re: The Burger Thread
« Reply #298 on: January 28, 2022, 01:37:46 PM »
Quote from: Bentley on January 28, 2022, 11:39:03 AM
I know you have broad shoulders BD, so I am gonna critique.  Unless the photo, to much black crust for me, also the ridge in center, but for me that is a thick burger, so to be expected.  Having said all that, I bet you enjoyed them.  I had tots with my burgers a few day ago!

We all see things differently. So I take whatever critiques people throw out and hope for some good information on next time.

At a little over 1/4 pound and knowing how small in diameter my buns turned out I didn't want to smash to flat. The blackening I am going to credit to the worster sauce.

To me these were pretty decent. i like thicker burgers, but don't mind the little thin ones, just have to start with a smaller ball I guess.

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bregent

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Re: The Burger Thread
« Reply #299 on: February 12, 2022, 02:56:02 PM »
First time trying Impossible burgers - they were on sale at Costo. We have tried Beyond and liked them, but these tasted closer to beef than Beyond. I think Beyond has a better texture and I really like the flavor of those, although not as close to beef as Impossible. Made some brioche buns which turned out great.

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