Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: Bar-B-Lew on March 16, 2021, 07:17:51 PM
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In another thread, I posted a link to the Bacon Smashed Hatch Chili Burger that they have at Buffalo Wild Wings. I went and got one tonight. I really enjoyed it and would go back for another. One of the best burgers I've had in a while since I really haven't had many outside of a "faster" food place in a year.
I am also really liking this "Food" mode on the camera on my new phone. I think it takes a better picture than the regular mode.
Here are a few pics.
Be sure to post pics of your burgers here and let us know where you got them or if you made them yourself.
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That's pretty good looking. Better than I would have imagined from there. I loved that place in my early 20's (BW3 back then). Many of them were dumps back in the day. I haven't been there in forever, but people have got carryout for parties, etc. Food isn't bad. I'm not a big sports bar fan typically.
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Tuesday is also buy one get one free bone in wings there too.
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It certainly looks like a good tasting burger. I like the size and the thinness of the patties very much. May have to try and get the make shift griddle out tomorrow and try and make a Squeeze Burger. Although that might entail going to the garage and making some kind of Bentford smashing device for the burger!
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Use a spatula to smash
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Believe it or not, it really needs to have some weight behind it. It needs to be able to smash and kind of a qu'est-ce que c'est, an elongated smash & stroke. That and I feel like welding something!
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This is what I use:
https://www.amazon.com/gp/product/B0014XZK8O/
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That must work good. I was hoping to get something circular to shape the patty the way I like too!
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This is probably what you are looking for Bentley:
https://www.amazon.com/Cuisinart-CISB-111-Smashed-Burger-Press/dp/B07SZFHKVZ/ref=sr_1_4?dchild=1&keywords=hamburger+weight+press&qid=1615999194&sr=8-4
I have one of these.
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I have that rectangle press and a round one, but I don't have one that is indented to form the round burger. Thanks for the link. One more thing to add to my grill collection.
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I saw the Cuisinart last night. Would have bought it, but I am just the opposite of Lew in this, I want round, but a pure flat surface like your bacon press.
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Bentley, are you looking for something like this?
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Bingo, must be in the front row! How much does it weigh and where did you get it?
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This looks like it.
https://www.amazon.com/Outset-Q112-Round-Grill-Press/dp/B00155SSK8/ref=sr_1_1?dchild=1&keywords=round+steak+press&qid=1616023215&sr=8-1
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99% of the time my choice would be thin patty smash burgers. Not ever would have I thought that a thick burger could ever be the best burger I've ever had.
Several years ago my wife and I randomly ended up at butcher and the burger in chicago. We both crowned it the best burger that we've had.
They give several cut options, seasonings, toppings. They then char broiler them. They are wonderful.
(https://i.imgur.com/MEeafmol.png)
(https://i.imgur.com/d1T1IDOl.png)
(https://i.imgur.com/MkkP80Sl.png)
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FMT, have you ever been to Kuma's Korner in Chicago?
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I have one of these. 3 pounds and close to 9". I put a piece of parchment on the burger so help keep it from sticking.
Gets used on the griddle a lot for burgers and smashed pork burgers. Sometimes steaks or chops also, and is nice of you cook kielbasi cut in half to keep it from curling. Oddly enough, never used it on bacon.
https://www.amazon.com/Norpro-8-75-Inch-Bacon-Press-Handle/dp/B0000DDVV9/ref=pb_allspark_session_sims_desktop_6?pd_rd_w=B2u3P&pf_rd_p=bfefd6e2-acb1-463d-94d0-38a6e00f41d3&pf_rd_r=NC7VQB5A8NRMTN9RE5R8&pd_rd_r=d60b3242-785d-48d1-8849-684e3da2bdf1&pd_rd_wg=m46uP&pd_rd_i=B0000DDVV9&th=1
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we have a little bar not far away that makes a half pound burger, it is chargrilled, I had one one night it was awesome, one of the top 5 I have ever had. They mix their own meat apparently.
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FMT, have you ever been to Kuma's Korner in Chicago?
No. I have heard of it though. Their stuff looks good. I have been to DMK burger bar. I think it was kind of one of the early smash burger joints. It was good for sure, but the place I mentioned put it to shame.
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I have a bacon press that is cast and heavy. Should do nicely. I note a tomato in the last pic that is almost green. My pet peeve is ordering a burger with tomato and then getting an unripe slice and especially with the core in the center. I have gotten to the point that I ask the waiter to specify, that if the tomato is not fully ripe, leave it off. And I always send it back if there is the hard core in the middle. Picky, Picky, Picky, but it really matters!. Also, you can leave leaf lettuce off as well. Mustard, onion, pickle (old fashioned) or add ripe tomato if you have it. Substitute mayo for mustard on occasion.
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Well I just bought the Baby LEM Mighty Bite #8 & The Smasher. So will wait till next week to show my Squeeze Burgers.
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I'm looking forward to seeing some burger cooks on here
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Why just not use a thin patty instead of smashing one? Wendy's burgers start out thin.
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That is kind of that way I feel. But as I have said before...I am trying to get away from that contempt before investigation! My KitchenAid mixer had a small part break off, so the grinder will no longer work. Was gonna replace it, but it still works great as a mixer. Decided it was time I got a real grinder. The smash thing was only $20, so what the heck!
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Why just not use a thin patty instead of smashing one? Wendy's burgers start out thin.
I think the smash way, if done correctly is to give you a thin crisp around the edges very well browned burger that is still moist inside.
I like them, I use to really like Steak n Shake burgers. A lot of the time i want a thicker medium cooked burger. Pretty much cooked enough to just set the insides. I have had some that were cooked for me that were still cool in the middle, I don't care about that but it just makes the burger to soft and not hold up well when you eat it. I am one of those people that will take a small handful of ground beef when I am packaging it put some salt and pepper on it and eat it raw. Well I guess I am hoping there are more of us out there, and that I am not the odd one.
As for Wendy's probably my favorite out of the big 3 chains, but I can't lie if I am close Burger King when they are doing burgers and that smell is in he air, if I have not eaten yet I am there for one. I do love the flavors of a chargrilled burger. The GF was off yesterday and she wanted to go to Red Lobster for lunch, she goes to a seafood place to get chicken alfredo. We went to Aldis afterwards and when we came out BK was doing burgers, she said that smells so good. a few stops and a few hours later we were going through a BK drive thru. I didn't put up pictures of my Bacon double cheeseburger as it could not compare to Lew"s in the beginning of the thread.
Can't wait to see and hear about some of Bentleys creations with the new grinder.
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Steak and Shake did not last here. I eagerly went to try, and the first thing noted on entering was the odor of stale oil or fat. Thought they just had kept the fry oil too long without changing. Went back again and the same was noted. And I thought it affected the potato flavor. They lasted a few years but finally closed this past Covid season. Cheapskate operations do not change deep fat fryers soon enough. I guess cooking oil is a major expense. There are a couple of exceptional burger joints in Tulsa: They grind their meat daily, and always use sweet onions, and ripe tomatoes. One offers choice of griddle or open flame frying.
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So for those of you that make Smash burgers. What is your technique? Amount of meat? You start with a ball? How long is it on the heat source before smashing? How thin should it be after smashing? Is the flip simply based on feel or is it a time thing?
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Steak and Shake did not last here. I eagerly went to try, and the first thing noted on entering was the odor of stale oil or fat. Thought they just had kept the fry oil too long without changing. Went back again and the same was noted. And I thought it affected the potato flavor. They lasted a few years but finally closed this past Covid season. Cheapskate operations do not change deep fat fryers soon enough. I guess cooking oil is a major expense. There are a couple of exceptional burger joints in Tulsa: They grind their meat daily, and always use sweet onions, and ripe tomatoes. One offers choice of griddle or open flame frying.
The only one I went to was about a 45 minute drive, many other places to eat also. So I didn't go but maybe 3 or 4 times a year. I never noticed any smells, this one was always very clean when i was there. Food had a good taste nothing off. I guess maybe management has some to do with it.
No real burger places here, just a few bars that make decent ones.
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So for those of you that make Smash burgers. What is your technique? Amount of meat? You start with a ball? How long is it on the heat source before smashing? How thin should it be after smashing? Is the flip simply based on feel or is it a time thing?
I will start with saying I never made one. I did however watch a few videos on them the other night.
They used between 3oz and 5oz ball of hamburger. Smashed as soon as it was on heat source or let sit a few seconds while they were talking. Not sure it matters. As thin as you want to make it. One even had the burger breakup a little bit as I could see small holes in the meat patty. They flipped as soon as you could see the top portion outer edges turn brown. They gently scraped under the patty all around it to ensure that it didn't stick or break before they flipped. I think the timing was probably 3-5 minutes.
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So for those of you that make Smash burgers. What is your technique? Amount of meat? You start with a ball? How long is it on the heat source before smashing? How thin should it be after smashing? Is the flip simply based on feel or is it a time thing?
For me I weigh 3-4 oz each. I don't really ball it just kind of a mound. Griddle good and hot, I have tried with and with out oil, I like a bit of oil down, place meat allow it to sit for 30 seconds or so I imagine. Then I put a piece of parchment paper on top and push down with the press and hold it for 15 seconds or so. Take the paper off and salt and pepper it and wait until the the blood (you know) starts coming to the top like bubbles in pancakes, the outside edges should be starting to get crispy looking. I then flip to a different hot spot on the grill. Season and add cheese. only takes maybe another minute to finish. If you have a lid close it to help melt the cheese or dome them.
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So for those of you that make Smash burgers. What is your technique? Amount of meat? You start with a ball? How long is it on the heat source before smashing? How thin should it be after smashing? Is the flip simply based on feel or is it a time thing?
I will start with saying I never made one. I did however watch a few videos on them the other night.
They used between 3oz and 5oz ball of hamburger. Smashed as soon as it was on heat source or let sit a few seconds while they were talking. Not sure it matters. As thin as you want to make it. One even had the burger breakup a little bit as I could see small holes in the meat patty. They flipped as soon as you could see the top portion outer edges turn brown. They gently scraped under the patty all around it to ensure that it didn't stick or break before they flipped. I think the timing was probably 3-5 minutes.
Exactly how we do it, they do tend to (fall apart, crumble etc.) salt/pepper on the 1st. Smash, no timing really but relatively quickly, gather them up and flip. Salt and pepper and cheese. Shazam, heaven on the bun. We spared no expense to smash them, soft butter on the bottom of the plate with pastry brush, drop the ball of meat, smash etc.
if you ask me they don’t need weight, takes out the good stuff, just the “smash”.
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I have one of these. 3 pounds and close to 9". I put a piece of parchment on the burger so help keep it from sticking.
Gets used on the griddle a lot for burgers and smashed pork burgers. Sometimes steaks or chops also, and is nice of you cook kielbasi cut in half to keep it from curling. Oddly enough, never used it on bacon.
https://www.amazon.com/Norpro-8-75-Inch-Bacon-Press-Handle/dp/B0000DDVV9/ref=pb_allspark_session_sims_desktop_6?pd_rd_w=B2u3P&pf_rd_p=bfefd6e2-acb1-463d-94d0-38a6e00f41d3&pf_rd_r=NC7VQB5A8NRMTN9RE5R8&pd_rd_r=d60b3242-785d-48d1-8849-684e3da2bdf1&pd_rd_wg=m46uP&pd_rd_i=B0000DDVV9&th=1
I've got the same one, my kids got me for my birthday. I use it for bacon, but haven't tried for burgers. The grooves don't cause any problem Dave?
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I have one of these. 3 pounds and close to 9". I put a piece of parchment on the burger so help keep it from sticking.
Gets used on the griddle a lot for burgers and smashed pork burgers. Sometimes steaks or chops also, and is nice of you cook kielbasi cut in half to keep it from curling. Oddly enough, never used it on bacon.
https://www.amazon.com/Norpro-8-75-Inch-Bacon-Press-Handle/dp/B0000DDVV9/ref=pb_allspark_session_sims_desktop_6?pd_rd_w=B2u3P&pf_rd_p=bfefd6e2-acb1-463d-94d0-38a6e00f41d3&pf_rd_r=NC7VQB5A8NRMTN9RE5R8&pd_rd_r=d60b3242-785d-48d1-8849-684e3da2bdf1&pd_rd_wg=m46uP&pd_rd_i=B0000DDVV9&th=1
I've got the same one, my kids got me for my birthday. I use it for bacon, but haven't tried for burgers. The grooves don't cause any problem Dave?
Not unless you are a slider. I just press straight down, some press then kind of spread or slide the press.
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Well, this is not a smash burger, it’s 2 frozen patties (store bought) on the little gasser. I am trying to cut down the bread. Ain’t too bad. Tastes just like you are at the fair. A good burger at the fair.
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Well, this is not a smash burger, it’s 2 frozen patties (store bought) on the little gasser. I am trying to cut down the bread. Ain’t too bad. Tastes just like you are at the fair. A good burger at the fair.
Looks great for the low carbers. My wife likes to do that with half a bun on the bottom, and uses knife and fork to eat. I like hamburger steaks with brown gravy as well.
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Well I just bought the Baby LEM Mighty Bite #8 & The Smasher. So will wait till next week to show my Squeeze Burgers.
Just got an email from LEM for 20% off is you spend over $100 use GREEN21 promo code.
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Already bought it. Dang!
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Got the Round Grill Press. Was bummed to see that it has ridges on the bottom. They do not show a picture of the bottom on Amazon, never even though to ask. Gonna go try it right now. Worst case scenario, I grind it down! I would would just hate to lose ANY weight!
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1st things 1st. I wish the press was 6 inch instead of 8. I do not like the ridges. It is not a device that is useful in a skillet cooking environment (way to much restriction of movement), a griddle is where a device like this will shine (and I would still like it at 6 inch for that cooking device). I also do not feel that I am able to use the device anywhere near as effectively in a skillet as you would be able to on a lager flattop! I also think that a higher fat patty does not get the crust that most would be looking for in a smash burger. To cut to the chase, a lot of unnecessary work for virtually the same results I get when I just make the patty the proper size before my normal cooking!
(https://i.imgur.com/1QRfiDbh.jpg)
(https://i.imgur.com/eF8DVuxh.jpg)
(https://i.imgur.com/Kg0p5aJh.jpg)
(https://i.imgur.com/RtO2S7eh.jpg)
(https://i.imgur.com/nKhYyjuh.jpg)
(https://i.imgur.com/BDvXaU7h.jpg)
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Some more date. Those were 5oz patties, and it does spread them out to bun size, something I like. I think it would make them even thinner if they did not have the ridges, something I may have to deal with. It is also useful as a weight to keep the patty from excessive protein contraction.
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I thought you were making that burger that had a ton of shredded cheese melted over top of it
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What burger blend did you use? I usually get ground chuck from the local market. Not sure what percentage that is as some chuck is leaner than others. I have noticed that in the meat I get from them, more grease sometimes than others.
Yes the larger diameter is not great in a skillet unless you have a 12" even in a 10 it is tight. I never minded the ridges on my press as I don't slide it off just press down and then lift off.
I wonder if using the higher fat patty would not be better inn a very hot dry pan?
No matter what, those look like good eats. A little pickle, onion and yellow mustard and I would be set.
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What's the problem with the ridges?
I don't see any signs of them in the burger.
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Don't have any Cheddar.
I thought you were making that burger that had a ton of shredded cheese melted over top of it
This is my own 65/35 blend. That is a 12 inch SS skillet! Still to much ridge interference for me. That pan was 475° when I started.
What burger blend did you use?
Yes the larger diameter is not great in a skillet unless you have a 12" even in a 10 it is tight.
I wonder if using the higher fat patty would not be better inn a very hot dry pan?
I used wax paper with this round. It will not smoothly smash and slide. If all you want to do is press down it is fine, but to me that is not a smash burger!
What's the problem with the ridges?
I don't see any signs of them in the burger.
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They look awfully good to me.
We have a ridge press and I only used it a few times. We will either use the plate or with the griddle spatula, they both work for the slide.
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I respect this man opinions when it comes to food, so I thought I would give a go to the "thick" burger.
I believe I would need to try a few more to get the correct definition of thick. Also I am having trouble getting fat content and best cut of beef figured out for best patty. To me, the finish product is not a thick burger (wish I had left the press off of it). And without know what an establishment uses for seasonings in its beef. Hard to match up.
You can find the details of the burger in the LEM thread. This is not the best burger I have ever had. Thickness had nothing to do with that!
99% of the time my choice would be thin patty smash burgers. Not ever would have I thought that a thick burger could ever be the best burger I've ever had.
(https://i.imgur.com/Zku1903h.jpg)
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I respect this man opinions when it comes to food, so I thought I would give a go to the "thick" burger.
I believe I would need to try a few more to get the correct definition of thick. Also I am having trouble getting fat content and best cut of beef figured out for best patty. To me, the finish product is not a thick burger (wish I had left the press off of it). And without know what an establishment uses for seasonings in its beef. Hard to match up.
You can find the details of the burger in the LEM thread. This is not the best burger I have ever had. Thickness had nothing to do with that!
99% of the time my choice would be thin patty smash burgers. Not ever would have I thought that a thick burger could ever be the best burger I've ever had.
(https://i.imgur.com/Zku1903h.jpg)
I appreciate the comment. Maybe a bit heavy on the mustard for me, but the burger looks real solid.
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Russian Dressing on top, mayo on bottom...I hate regular mustard. How thick would a patty have to be to be thick in your book?
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That looks about the right thickness to me, about 3/4" thick.
I'm not a fan of yellow mustard, but I do like the course ground brown mustard's.
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Russian Dressing on top, mayo on bottom...I hate regular mustard. How thick would a patty have to be to be thick in your book?
Oh. Maybe it's the camera. Would not have guessed russian. Definitely would have liked that. In my world that is a thick burger. It's all relative I guess as everyone would have a different opinion.
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I do not mind doing the research in this field like I did with BBQ!
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Nope, not yet. 60 seconds in the KA was not enough. I guarantee tomorrow I get into meat paste territory! I did finally for an 8oz patty get the seasonings right!
(https://i.imgur.com/lBfQYbgh.jpg)
(https://i.imgur.com/425UsIOh.jpg)
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What is your ideal type or flavor profile in the seasoning?
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Usually equal parts of salt, onion & garlic power, with some cracked black pepper. With just a touch of MSG!
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I usually don't go this elaborate for lunch, but I guess this thread has inspired me. My favorite burger -- mushroom-swiss burger with caramelized onions and a bit of mayo. Overcooked the burger because it has been so long since I cooked one!
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So would you burger fans, consider this 8oz patty a "thick" burger?
(https://i.imgur.com/ZrrJPlNh.jpg)
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I made half pound burgers "once" for poker night.
Nobody liked them because they were so thick. Hahahahahaha
Switched to 1/3 pounders after that.
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I made half pound burgers "once" for poker night.
Nobody liked them because they were so thick. Hahahahahaha
Switched to 1/3 pounders after that.
I go for 1/3 lb. Bought a bag of Costco Sirloin burgers 85/15 and did two frozen the other night. I like to season mine in advance, but these were so good I am sold on just throwing them frozen on the B380 and seasoning while in progress. I use avocado oil on the grates and GG's and they don't stick. First on the regular grates and then when almost done, I give them a minute on each side on the GG smooth side. I keep one GG panel in the middle of my SS grates. (aftermarket). Then when I do steaks or chops or burgers, the GG panel is good for putting the finish on the meat. Plenty of room for the combo, as there are only two of us. Pic below from an earlier lamb chop cook.
(https://i.imgur.com/KbC5ZvGl.jpg)
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(https://i.imgur.com/REEoKlDh.jpg)
(https://i.imgur.com/fJRdlMgh.jpg)
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So would you burger fans, consider this 8oz patty a "thick" burger?
Yeah, one inch, that's thick.
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Bad camera work. It was about 3/4" though. I do not see many "thick" burgers, never order a Burger in a restaurant, so was curious what the standard was. I don't think most restaurant burgers are more then 8oz?
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(https://i.imgur.com/REEoKlDh.jpg)
(https://i.imgur.com/fJRdlMgh.jpg)
That right there! Heck yeah.
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That looks fairly thick, I do like a nicely cooked 8 oz plus burger. I used to do pounders for cook outs on fresh Kaiser rolls.People loved them and some had lunch for the next day.
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That 8 inch patty looked pretty spot on for me. Thickness looked fine. Two patties of 8 oz is a little too much for my blood, although the put together burger looked great. I like the idea of the russian and mayo combo as well. Will need to try that on my next burger cook.
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The above McBent was two 4oz burgers. And they were to large to eat effectively (they just slid around the bun. I think the perfect double-double would probably be two 3oz. patties, that will be todays research!
I am going for that Lesterburger look, taste and feel. Now this was a burger joint in Fresno in the 60's so no way you all have anything to compare it buy. Think of your local joint that serves a double burger that has very large, thin burgers, with chiffonade lettuce and a great orange looking sauce!
Two patties of 8 oz is a little too much for my blood, although the put together burger looked great.
(https://i.imgur.com/mjgkxhch.jpg)
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Probably the best one so far. You need a stronger bun for a double, and maybe down to 2.5oz on the patty. I am thinking something like a brioche...
(https://i.imgur.com/TXkA3YIh.jpg)
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Very close to where I work is a bar that has been there probably 50+ years at least. If I had to guess it’s probably 20’ wide maximum and 120’ front to back. The flat top is right there by the old Wrigleys gum and old Lifesavers. Here is the catch though. It is 3 sisters who own it and they operate it like a 21 jewel Swiss watch. They truly have the BEST tavern burger I have ever eaten......anywhere. They are flat top cooked “spanked” burgers. By spanked I am trying to portray the process, they throw a 5-6 oz meatball on and one of them gives it a few seconds and spanks it with a spatula. A minute or so later comes the flipand cheese if you want it.. fresh lettuce and tomato if you want it. The place is called the B&B cafe in St. Marys, Ks. The vast majority of the town is related to the St.Marys Academy and College. Worth a google if you are asking me.
The rumor is that the flat top came off a train cooking car and I absolutely believe it, it is OLD and primitive but rocks on burgers. It does not look safe in any regard if you know what I mean.
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Probably the best one so far. You need a stronger bun for a double, and maybe down to 2.5oz on the patty. I am thinking something like a brioche...
(https://i.imgur.com/TXkA3YIh.jpg)
That is enough for me to pull the emergency stop on a subway, truly is. NO brioche etc. for me. I want to have to wipe off my elbows. Shazam.
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Future burgers...
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That is a pretty course grind, are you gonna leave it that way?
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Yes, I like the coarse grind.
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This is one of my favorite local burgers. It's one of the few remaining drive-in style restaurants around. It's called a big buster. Two super thin patties, middle bun, shredded lettuce, and tarter sauce. You can add cheese, bacon, etc but it's kind of perfect as is.
(https://i.imgur.com/nLI7jG1l.png)
(https://i.imgur.com/mo8mAvsl.png)
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Yeah, that and yorkdude's description is pretty much what I meant by burger joint!
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Will have to try a course grind for a burger and see what I think! I want to try it for cheese steak too!
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This is one of my favorite local burgers. It's one of the few remaining drive-in style restaurants around. It's called a big buster. Two super thin patties, middle bun, shredded lettuce, and tarter sauce. You can add cheese, bacon, etc but it's kind of perfect as is.
(https://i.imgur.com/nLI7jG1l.png)
(https://i.imgur.com/mo8mAvsl.png)
Man, if those onion rings are as good as they look I would be there all the time. Looks great.
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Will have to try a course grind for a burger and see what I think! I want to try it for cheese steak too!
What I would worry about Bentley is that brisket ground that course might be tough. I know you like using it in your burger mix.
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This is one of my favorite local burgers. It's one of the few remaining drive-in style restaurants around. It's called a big buster. Two super thin patties, middle bun, shredded lettuce, and tarter sauce. You can add cheese, bacon, etc but it's kind of perfect as is.
(https://i.imgur.com/nLI7jG1l.png)
(https://i.imgur.com/mo8mAvsl.png)
Man, if those onion rings are as good as they look I would be there all the time. Looks great.
Those pics were just pulled from Yelp. I haven't had the onion rings in years, but I remember them being fantastic. They have a whole family of restaurants. Some of them are higher end, and others more diner style. They all have different menus based on how nice the place is, but all have some similarities in options.
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I would be interested in that coleslaw. I love a good coleslaw, but it is hard to find when out. We hit up a few bbq places that are open through the summer, and most all of them just buy it already made and, not sure what is in the stuff you buy packaged and sold like that but it usually has an awful taste to me, same with the macaroni salad (Amish Style around here). The time and effort put in to making a good meat menu, one would think places would make their own coleslaw buy the bagged cabbage and make a good dressing. I have had some vinegar based slaw that has been great also, but most of them I didn't care for.
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This is one of my favorite local burgers. It's one of the few remaining drive-in style restaurants around. It's called a big buster. Two super thin patties, middle bun, shredded lettuce, and tarter sauce. You can add cheese, bacon, etc but it's kind of perfect as is.
(https://i.imgur.com/nLI7jG1l.png)
(https://i.imgur.com/mo8mAvsl.png)
You and Bent can have the coneys. I will pick this up on the way out of town! Man, do I love a good onion ring.
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FMT we have decided this might be a better option in May! I just called them to ask about their Onion Rings, the lady wanted me to know they were homemade! She was very enthusiastic about telling me the process, all I need to hear. I will get a Coney on the way out of town!
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FMT we have decided this might be a better option in May! I just called them to ask about their Onion Rings, the lady wanted me to know they were homemade! She was very enthusiastic about telling me the process, all I need to hear. I will get a Coney on the way out of town!
That's awesome that you called them! Sounds good. I checked out the menu for the gas house/deck. That restaurant in their family is the most popular, and only a few blocks from coney island. Unfortunately, it appears that the onion rings are not available at that location. Not a big deal as the location with the rings is still only a few minutes from downtown.
The deck is really cool though so I wish they would have the onion rings. It's one of Fort waynes few waterfront dining places. They do river tours that leave from the restaurant.
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This is pretty much how I make my smash burgers, and this one in particular looks about as good as it gets.
https://www.instagram.com/p/CMrz1GjltoA/?igshid=s113rwejjuhu
You may have to swipe so that the video plays.
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>>I want to try it for cheese steak too!
Do you mean course ground brisket for cheesesteak? Let us know how it turns out when you try it. If the texture is similar to chopped ribeye, I'd want to give it a go. I bet the flavor would be as good or better.
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This is pretty much how I make my smash burgers, and this one in particular looks about as good as it gets.
https://www.instagram.com/p/CMrz1GjltoA/?igshid=s113rwejjuhu
You may have to swipe so that the video plays.
Uh yes indeed. Oh my!
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I was thinking ground Rib Roast. I was just intrigued by the FMT video when the guy was making cheese steak. Not sure if that was ground meat at all, but it got me to thinking. But ground point would have a lot of fat, so your assessment on flavor maybe spot on.
>>I want to try it for cheese steak too!
Do you mean course ground brisket for cheesesteak? Let us know how it turns out when you try it. If the texture is similar to chopped ribeye, I'd want to give it a go. I bet the flavor would be as good or better.
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Which video are you referring to? Was it in this thread or another?
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Which video are you referring to? Was it in this thread or another?
Either the bread or cheesesteak thread about a bakery in Philadelphia that makes custom rolls for a cheesesteak place.
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I do not believe that burger can be obtained without a flat top. I have tried it in a 12 inch metal skillet, and I just can not get the patty flat enough. Smash burger, crust, that does not matter to me, but the thickness of those patties is what I want and eludes me!
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Sorry about the misdirection, I though the video link was in here!
Which video are you referring to? Was it in this thread or another?
Nice video on some cheesesteak bun baking in Philadelphia.
https://youtu.be/AYvuovuMpkI
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Big space = correct burger patty size. Horrible attempt at Brioche bun.
(https://i.imgur.com/6xg0NTzh.jpg)
(https://i.imgur.com/62yGY3ih.jpg)
(https://i.imgur.com/EhZEVm0h.jpg)
(https://i.imgur.com/lFy4AEXh.jpg)
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I'm wondering if the packing method of your ground meat may be impeding your ability to get the thickness you want.
When I grind the meat and then pack for a burger it barely holds together when smashed. Kind of has holes in it sometimes like the instagram video. Every once and awhile I get a super loose one that pretty much falls apart when flipped and is only held together by melted cheese. Those times are super irritating but also worth it for the rest of the time.
I'm assuming the tighter you pack or mix the more resistance you get when smashing.
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This is our store grind but they grind everyday fresh. 80/20 on the blackstone and smashed.
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>>Sorry about the misdirection, I though the video link was in here!
Interesting, thanks - It definitely looks course ground. What size plate would you use?
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I do not think so, the patties cooked yesterday on the little range top skillet were much easier to smash due to the fact I did not have to deal with the lip of a kettle.
I'm assuming the tighter you pack or mix the more resistance you get when smashing.
I only have the 3/8" that came with it for big. They send a stuffing plate and I have wondered it it might be used, I think it might be way to big, or not work at all. I have never used one, so I have no data on it.
>>Sorry about the misdirection, I though the video link was in here!
Interesting, thanks - It definitely looks course ground. What size plate would you use?
(https://i.imgur.com/PeCFPrXh.jpg)
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Some 80/20 ground chuck. Form into balls and put on wax paper. Cover with wax paper and smash down with the palm of your had. Plus it is easy to just put in on the grill by just flipping on. No mess. Decided it was double buckboard bacon cheeseburger night with buttered Brioche Buns. Even with everything on it, it did not fall apart when eating it. Will say the buckboard bacon was fantastic along with the pickled jalapenos.
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Got some of the 75/25 premade patties from Costco. When I was a kid, I remember a burger was meat, ketchup & mustard, at least that is what I was told by McDonalds. And if you had it the way mine are below, it was a California burger. Dont ask me why. I am pretty sure that all over American, folks put lettuce, tomato & onion on a cheeseburger. So how it got the designation California, not sure. Maybe my memory is wrong, but that is what I remember. So today in Virginia, I had 2 California burgers. The tomato had such little flavor, I truly believe that it sucked flavor from the burger! Come on July and the 1st harvest!
How were burgers in your home presented growing up?
(https://i.imgur.com/ObrFkROh.jpg)
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For me, growing up, it was burger, and catsup on a bun.
Our spaghetti was noodles and catsup.
Family didn't have a lot of money.
Now it's burger, cheese, catsup, with onions and pickles (optional).
I save the mustard for brats and dogs with onions and relish of course.
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The burgers I ate with lettuce, tomato and mayonnaise were California burgers in Nebraska, Minnesota and North Dakota.
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This was not a dream or possible depending on my age, hallucination...thanks for the confirmation!
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Burgers as a kid were just simple as you described.
As I got older they were what ever we wanted on them. It was just the parents and myself. Usually cheese, pickles,onion, tomato, mayo, miracle whip, ketchup mustard. Any combination of these items. I like burgers different ways, sometimes loaded with the garden and sometime just pickle onion and mustard. Growing up I think it came down to what we had on hand. Most were grilled outside in the summer and pan fried or sometimes broiled in the winter. It was always just plain regular hamburger rolls. Same thing with hot dogs. Although there were times that plain white bread was subbed in.
Burgers were usually made up from whatever the butcher ground up, and when we stopped getting halves of beef there was a local market that usually had whole sirloin tips for a good deal and they would grind them for us.
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If I am at someone's house, I will only eat a cheeseburger with mustard. If I am out somewhere, I get Wendy's, McD's, etc as they serve them. I order a bunch of burgers with different toppings at different restaurants. I had a California cheeseburger sub for lunch yesterday that had cheese, mayo, lettuce, tomato, and onions.
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Awesome looking burgers.
Clonesmoker, nice pickled peppers on there. That burger looks like an experience.
I’ve never heard of a California burger...however, I’m sure I’ve stumbled across a burger with avocado on it...and 9 times out of 10, if something has avocado added to it then the restaurant will call it California something.
Growing up my mom always made build-your-own burgers. She would grill the burgers and have a platter of sliced iceberg lettuce, tomato, and onion. Ketchup and mustard always available. I had a phase where I put steak sauce on my burger.
These days, my perfect burger is griddled and topped with melted American cheese, onion, tomato, pickles, and ketchup.
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Both those burgers look awesome, I am not big on peppers so I would probably take them off but I think I would sure try it first. Great job both of you.
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Rodeo Burger from Wayback Burger - two smashed patties cooked on griddle topped with cheese, BBQ sauce, and onion rings.
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California burger at the Freddie's here in Tulsa is just like Bentley's. Mayo instead of mustard.
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I saw some Choice Chuck at Food Lion last night for $2.99 and figured I should buy it. Wanted to see if the new plate would be what I am looking for in a grind for texture. New smaller plate compared to the 4mm that came with the LEM. It was not the answer. I am finding it hard to believe that the blend of cuts could make a difference in texture once sent through a grinder, but maybe it is. Not thinking of experimentation, I ground it all. My next go round will be to grind using the large plate and make a burger and see if it has any difference on texture. Average burger. I have never bought a lot of Ground Chuck, but I see why folks like it.
New Plate.
Cut Chuck.
1st Grind.
Mixed 1st Grind.
2nd Grind.
End product.
Simple CheeseBurger, Russian dressing.
(https://i.imgur.com/uvx4Lwuh.jpg)
(https://i.imgur.com/hWzxiJ0h.jpg)
(https://i.imgur.com/zUAhJtlh.jpg)
(https://i.imgur.com/tjR9BzWh.jpg)
(https://i.imgur.com/t92J4O8h.jpg)
(https://i.imgur.com/OvNcGw9h.jpg)
(https://i.imgur.com/ELOclIvh.jpg)
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I would probably buy about 30# of chuck roast at $3/#. It is hard to find if for less than $6 where I live.
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The texture of the end product looks like store-bought burger meat to me.
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I have come to the conclusion I like about 3 TBS/lb. of finely ground oatmeal in my burger mix!
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We put oatmeal in ours as well.
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Just as a binder? I use textured vegetable protein in alot of my sausage. It would probably serve a similar purpose here.
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More for texture then binder.
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Jukin Blues Burger from Ground Zero Blues Club in Clarksdale, MS - fried onions and jalapenos, mozzarella and american cheese, and some gitback sauce
[ Invalid Attachment ]
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The 2nd. grind I assume looks fantastic. It really does.
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Jukin Blues Burger from Ground Zero Blues Club in Clarksdale, MS - fried onions and jalapenos, mozzarella and american cheese, and some gitback sauce
[ Invalid Attachment ]
Those onions look fantastic. Sounds like a great burger. Mozz is sort of a strange addition though.
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It was a very enjoyable burger. I may need to get one more before I leave this coming weekend.
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It does look good, I agree with the onion and mozzarella comment. It looks like the bun may have been toasted? Usually not a fan of that, but a light toast like that looks good.
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You can go to the 8:00 mark to see what I am talking about. I like thin, but it seems like all this patty would be is crust? Your thoughts? 7500 SK Won is about $6.75.
Best American Cheese Burger that sells 400 a day! Korean street food (https://youtu.be/JNnWwS6MvUY)
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Think I will try and make one for dinner!
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You can go to the 8:00 mark to see what I am talking about. I like thin, but it seems like all this patty would be is crust? Your thoughts? 7500 SK Won is about $6.75.
Best American Cheese Burger that sells 400 a day! Korean street food (https://youtu.be/JNnWwS6MvUY)
I assume I would actually enjoy that burger, but I agree that it is a bit on the ultra thin side.
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That looks very good, I didn't see how much the balls weighed when he was making them. It is extremely thin, I have never tried to get one that thin. The cooked and raw onion I would really like. Even the little mustard pentagram was a unique touch on the one burger.
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I ground the ridges off my burger smasher, so I should have used wax paper. The 1st one stuck real bad and was hard to save, 2nd one a little better. To thin for me, but hot dang it was a good burger. I screwed up cooking the onions, so they will we better tomorrow. I will not mash as thin, and I wish I had SS top insted of teflon, but very pleased with outcome. These patties beg for the large buns though, store in the morning!
(https://i.imgur.com/32ABJ1Mh.jpg)
(https://i.imgur.com/DhQUaErh.jpg)
(https://i.imgur.com/DIwGGoFh.jpg)
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There is just something about a smash burger being really moist without juices dripping all over you.
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Burger from the Stone Pony in Clarksdale, MS. Tasted like a big burger from Wendy's.
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A fail. 1 was enough. Overcooked, not enough fat in the mix to be cooked on a wood bbq, bacon to thick. This was a burger that screamed out for The Works. That is as close to a "Bad" Cheeseburger as I have ever had.
(https://i.imgur.com/qSbPcU5h.jpg)
(https://i.imgur.com/1ZEev91h.jpg)
(https://i.imgur.com/EfkTpK5h.jpg)
(https://i.imgur.com/vDo7Lsxh.jpg)
(https://i.imgur.com/ISRoNQch.jpg)
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Just saw this in my Google news feed.
https://www.thrillist.com/news/nation/best-fast-casual-cheeseburgers-ranked
I have not had many of these.
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Just saw this in my Google news feed.
https://www.thrillist.com/news/nation/best-fast-casual-cheeseburgers-ranked
I have not had many of these.
Never been to a Shake Shack (#1 on the list), but have had Five Guys (#2 on the list) burgers many times.
Good burgers and you can add from the list of toppings anything you want with no increase in price.
They don't have a freezer in the place, everything is fresh.
And if you order the fries, don't order the large, it will be enough for 5 or 6 people.
Small is good for 2 or 3 people.
Fries are very good too.
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Just saw this in my Google news feed.
https://www.thrillist.com/news/nation/best-fast-casual-cheeseburgers-ranked
I have not had many of these.
I've had burgerfi, five guys, and steak and shake from that list. I'm surprised culver's didn't make it if steak and shake did. Similar but culver's is a bit better to me. Burgerfi was really good but I only had it once.
Five guys is solid, but probably would not make a definitive list for me.
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I don't trust a list that does not have In n Out on it! I have only had 4 of the burgers on that list, but 2 of them were 30 years ago, so just like not having them. I guarantee that an In n Out double is better than any of those 4! 5 Guys is close.
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>I don't trust a list that does not have In n Out on it!
It seems that this list is for "Fast Casual" as opposed to fast food. Don't ask me what the difference is. To me, it's the same food for more $$. I see that In n Out made #2 on their fast food burger list. Oh and Culvers is on that list too:
https://www.thrillist.com/news/nation/best-fast-food-burgers-in-america
In and Out is still my favorite around here. Every bit as good as 5 guys and Shake Shack, for a fraction of the price. The biggest difference is that you don't get many options for toppings, which is fine with me.
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Thanks for the clarification! Never had a Culvers, if it can beat In n Out, it is one fine burger. Will have to do some research where they are located and see if we can work one in to the Free Mr Tony, jdmessner & Trooper trip! You could not pay me to eat a Quarter Pounder!
I would take the Checkers Big Beauford, Jumbo Jack, Whopper & Dave's double over it any day!
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I like Culver's too. The butter burger. I think it is a smashburger that is smashed on top of melted butter on the griddle. They have a few different types of burgers based on the topping options.
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I see there is one 2 miles from hotel in Jenison, yee haw!. Will try and see if I can sneak a late night one in!
Edit: A little off topic, but Kristin just said they have Fish n Chips, another thing I can't get in Mayberry. Can anyone weigh in on them?
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I think Culver’s butter burger is actually butter on the bun. I don’t eat the butter burgers because both of their patty melts are awesome! I love me a double Swiss melt.
I tried 5 Guys one time and was not at all impressed. I need to give it another shot again to make sure it wasn’t just a bad day. I thought SmashBurger was better.
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I see there is one 2 miles from hotel in Jenison, yee haw!. Will try and see if I can sneak a late night one in!
Edit: A little off topic, but Kristin just said they have Fish n Chips, another thing I can't get in Mayberry. Can anyone weigh in on them?
I've had their fish a number of times. It's always been good. The beef pot roast is good to.
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Culvers: I eat there about every 90 days. Their burgers are fine. Their custard is second to Freddy's. Their fish and chips has good cod but less than average potatoes. They're just frozen French fries.
5-Guys: The 2nd best restaurant burgers in Omaha. The fries are huge orders and are cooked in good grease.
The best Omaha hamburgers are from a small "Joint" in a dicy neighborhood.
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I see there is one 2 miles from hotel in Jenison, yee haw!. Will try and see if I can sneak a late night one in!
Edit: A little off topic, but Kristin just said they have Fish n Chips, another thing I can't get in Mayberry. Can anyone weigh in on them?
There is also one about 2 minutes from my house right off the highway. I would imagine you would go right by as you head north.
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This story must have popped up on my feed because I typed about it. I haven't read it but here it is.
https://thetakeout.com/culvers-is-better-than-in-n-out-burger-midwest-vs-cal-1846692495
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This story must have popped up on my feed because I typed about it. I haven't read it but here it is.
https://thetakeout.com/culvers-is-better-than-in-n-out-burger-midwest-vs-cal-1846692495
I saw that earlier today too.
BTW, I had another one of those burgers tonight at Ground Zero Blues Club...yum!
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Culver's is excellent! Like In-n-out they have high quality ingredients, but they are very different and so I find them hard to compare directly - I like them both, but in different ways.
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(https://chi01pap001files.storage.live.com/y4mG9Qi9rtuSTHGT5ykh1iasHi1uCQPO_AbCIJy7n4XPWMr6gUIyYp6kBFPSm8KfEPECfaBOr-G8WlJI5kgmxY883nKHFzylGXiBzsapHXyQbVmduuUIeu_cBKn-zmYcmIuiIR1hoVvCk81yNhquGt46GrWQ66WWOklWQrVf995QO_T7CfP3sOnP_DVKkQwwThJ?width=304&height=202&cropmode=none)
I have the 10mm version of this (https://www.cast-iron-grate.com/smash.html) Craycourt burger smasher. It makes a rather thick 5oz. smash burger.
The 5mm smasher for making the traditional thin 3oz. smash burger has been out of stock for some time.
Can you recommend a similar one for the thin burgers?
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I got tired of trying to flip large thin burger with a rectangular spatula and bought this on Amazon. Wish I had bought it before I bought the burger press. It works better on 3 & 4oz balls then the press.
(https://i.imgur.com/L4mlzveh.jpg)
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I got tired of trying to flip large thin burger with a rectangular spatula and bought this on Amazon. Wish I had bought it before I bought the burger press. It works better on 3 & 4oz balls then the press.
(https://i.imgur.com/L4mlzveh.jpg)
I have something like that that we use for pancakes and it works well for taking pizza out. Probably has 8" surface. Never thought of it for burgers, before I bought the bacon press I would use the widest turner I had and then use the handle of the other one to push it down.
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In honor of National Hamburger month.
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It all happens at about the 13 minute mark.
UFO Burger/Korean street food (https://youtu.be/hLGHHBVJCxk)
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That looked really good
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There's so much to discuss in that video. But, first, does anyone know what that knife is called? And where to buy one?
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There's so much to discuss in that video. But, first, does anyone know what that knife is called? And where to buy one?
I think it is a Japanese Cleaver. https://www.amazon.com/KYOKU-Cleaver-Knife-Sheath-Case/dp/B07BK2RSMR/ref=sr_1_9?crid=1HUXKX07WSPBA&dchild=1&keywords=japanese+cleaver+knife&qid=1621006358&sprefix=japanese+cleaver%2Caps%2C172&sr=8-9 (https://www.amazon.com/KYOKU-Cleaver-Knife-Sheath-Case/dp/B07BK2RSMR/ref=sr_1_9?crid=1HUXKX07WSPBA&dchild=1&keywords=japanese+cleaver+knife&qid=1621006358&sprefix=japanese+cleaver%2Caps%2C172&sr=8-9)
I tried to attach the link to Japanese Cleaver but it didn't work. Can anyone tell me the secret of how you do that? Thanks
What was the paste looking meat that the mushrooms were mixed with?
The ground meat in the bowl, was it freeze dried, it made noise/rattled when they were mixing it?
I liked the high sides on the griddle and it seemed to cook pretty hot and even, not like the retail blackstone type units. I always thought I wanted a nice SS commercial griddle, but figured that for what is normally cooked it would take more time and fuel to get it to cooking temp than it would to do the actual cook.
For the most part this is just a fancier Mountain Pie as they are called around here.
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I use one of those cleavers that you posted the Amazon link for pretty regularly. I used to use it for chopping pork or beef years ago too. Now, I use it a lot to slice veggies.
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The Japanese cleavers I'm familiar with are slightly rockered. That one appeared to me to be flatter on the sharp edge.
I called my favorite NYC knife store. From my description, he thinks it's more Chinese-like. He directed me to https://www.ebay.com.au/itm/CCK-Chinese-Cleaver-Stainless-Steel-Slicer-240mm-KF1112/172981827192 (https://www.ebay.com.au/itm/CCK-Chinese-Cleaver-Stainless-Steel-Slicer-240mm-KF1112/172981827192).
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The Japanese cleavers I'm familiar with are slightly rockered. That one appeared to me to be flatter on the sharp edge.
I called my favorite NYC knife store. From my description, he thinks it's more Chinese-like. He directed me to https://www.ebay.com.au/itm/CCK-Chinese-Cleaver-Stainless-Steel-Slicer-240mm-KF1112/172981827192 (https://www.ebay.com.au/itm/CCK-Chinese-Cleaver-Stainless-Steel-Slicer-240mm-KF1112/172981827192).
I did a Google search for Chinese cleavers. Came up with options, some straight and some were rocker style. https://www.google.com/search?q=chinese+cleaver&client=firefox-b-1-d&biw=1329&bih=734&tbm=shop&sxsrf=ALeKk00mTKPPMzYbXRA90jEAwJj3MWzVVw%3A1621007750674&ei=hp2eYNfSKNPctAbK15z4BQ&oq=chinese+cleaver&gs_lcp=Cgtwcm9kdWN0cy1jYxADMggIABCxAxCDATICCAAyAggAMgIIADICCAAyAggAMgIIADICCAAyAggAMgIIADoECCMQJzoECAAQGDoGCAAQChAYUP2x-wNY48j7A2DDzPsDaABwAHgAgAFsiAH2BZIBAzYuMpgBAKABAcABAQ&sclient=products-cc&ved=0ahUKEwjXraC5xMnwAhVTLs0KHcorB18Q4dUDCAs&uact=5
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Possible a Korean knife...I have left a comment in the thread asking if anyone knows model & manufacture.
I do not think this is it, but close.
Town 47312 8" Medium Blade One-Piece Stainless Steel Cleaver (https://www.webstaurantstore.com/town-47312-8-medium-blade-one-piece-stainless-steel-cleaver/88547312.html?utm_source=google&utm_medium=cpc&utm_campaign=GoogleShopping&gclid=CjwKCAjwv_iEBhASEiwARoemvDG1ijuLC8D4zv6Si30vbklec0ip_fg_4nJ1UIG_GKSaf1QybhyV0BoCLqAQAvD_BwE)
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I think the first person I remember seeing use on of these is Martin Yan, way back when on PBS. I see you can order a Yan Can Cook knife for 30 bucks. Won't post link bu if you search Yan Can Cook Knife it pops up.
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Use the Hyperlink {it is the little blue globe in the icon} click it & these will come up...[url ] [/url ] (they will not have the space between them. Put the web address between them. Then on the left one [url = replace the right bracket with the = sign. To add a discription put a 2nd bracket on the right] replace the right bracket with the = sign. To add a description put a 2nd bracket on the right [/URL]. I do not think I can demo this but let me try [url = web address here]Insert description here[/URL]. There will be no space between the l and the = sign.
The paste was just beef I believe had been chopped to paste, maybe a Korean bulgogi.
I think the ground beef was frozen.
I tried to attach the link to Japanese Cleaver but it didn't work. Can anyone tell me the secret of how you do that? Thanks
What was the paste looking meat that the mushrooms were mixed with?
The ground meat in the bowl, was it freeze dried, it made noise/rattled when they were mixing it?
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The UFO burgers looked great.
Too bad they aren't in the US.
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I did a Google search for Chinese cleavers. Came up with options, some straight and some were rocker style.
That's a great list, thanks. Shapes and prices have a wide variance. I'm thinking that I want a flat-blade style.
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I did a Google search for Chinese cleavers. Came up with options, some straight and some were rocker style.
That's a great list, thanks. Shapes and prices have a wide variance. I'm thinking that I want a flat-blade style.
The one that caught is the Victorinox. It looks to have one of the flattest blades and I like the handle on it better than most. It would be nice if a person could see one.
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Double cheeseburger with buckboard bacon, tomato, dill pickle chips, white onion, two slices of American cheese, ketchup, mustard, sweet pickled peppers, and toasted brioche bun. Probably best burger I have ever made. Learned to salt and pepper after pulling the burgers off the grill.
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looks real good. were they smash burgers?
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Count me in, looks fantastic.
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No smash burger. I usually take my ground beef and make a ball between the size of a baseball and softball and put it between waxed paper and just use he palm of my hand and pound it down to around 6" diameter if not a little bigger. The edges look rough as I don't keep my burgers perfectly round. I will heat up the grill and then will spray the grates and turn the heat down. I just let them go as the outside really does a crispy edge on it and flip them once. I like a more of thin burger than a thicker one. you can still get juicy thin burger if you are doing it right.
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One of my favorites: From Ron's Chili (a local chain) well known in Tulsa area for chili and burgers. This is their 50/50 beef and pork sausage patty, with pickles, onions, mustard and shredded lettuce, tomatoes, and Jack/cheddar cheese. Looks like a mess and eats like heaven. Sorry the innards squished out when I cut it. Second pic has it back together.
(https://i.imgur.com/IfWT5yDl.jpg)
(https://i.imgur.com/Z8JfqORl.jpg)
(https://i.imgur.com/jHdeRknl.jpg)
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Another good lookin burger!
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One of my favorites: From Ron's Chili (a local chain) well known in Tulsa area for chili and burgers. This is their 50/50 beef and pork sausage patty, with pickles, onions, mustard and shredded lettuce, tomatoes, and Jack/cheddar cheese. Looks like a mess and eats like heaven. Sorry the innards squished out when I cut it. Second pic has it back together.
(https://i.imgur.com/IfWT5yDl.jpg)
(https://i.imgur.com/Z8JfqORl.jpg)
(https://i.imgur.com/jHdeRknl.jpg)
Big Yep for me, this looks great.
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Just got a 1/2 beef and first night had to do this again. Got six burgers out of 2 lbs of ground beef. Got me some nice big short ribs also! not bad price.
274 lbs cost me right at $405. I was more than happy with that!!
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Just got a 1/2 beef and first night had to do this again. Got six burgers out of 2 lbs of ground beef. Got me some nice big short ribs also! not bad price.
274 lbs cost me right at $405. I was more than happy with that!!
That is a great looking burger. You can keep the onion and send the rest my way.
Wowzer.
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That griddle comes tomorrow, and I guarantee after see these last few cheeseburgers...I will be having a double 2oz smash burger for dinner after the meeting!
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Today is National Burger Day so I went by BWW to get one of those hatch chili burgers again.
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Looks like you got hooked on the Hatch Chilies.
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OK, now I have to move the griddle to the garage and make a smash burger.
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Thank You!
National hamburger and brisket day! Or so I am told.
Today is National Burger Day...
(https://i.imgur.com/yCtHTzIh.jpg)
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I have much learning to do before I Master the Smash Burger!
(https://i.imgur.com/tV3xjyEh.jpg)
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I have much learning to do before I Master the Smash Burger!
me too! but i am enjoying learning
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What was wrong with these? They look good, maybe not as crispy as most.
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They had the most crust of any I have made, so that was not an issue. It is just a texture thing. I think a good smash burger for me must be ultra thin like the Korean video one. I think I also need to start doing the onions on the flip like they do!
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They had the most crust of any I have made, so that was not an issue. It is just a texture thing. I think a good smash burger for me must be ultra thin like the Korean video one. I think I also need to start doing the onions on the flip like they do!
That makes sense, I would guess if you want very thin you would go down to 2.5 to 3oz balls to start off with. That should do it. unless by texture you are talking the size of the grind, can't help you there.
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Made as a treat.. A simple lunch burger - meat eaters pleasure..
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Velveeta is one of my favorite cheeses, but I have come to learn, you just cant beat plastic cheese on a burger!
(https://i.imgur.com/PyPR7wwh.jpg)
(https://i.imgur.com/w7gj3FIh.jpg)
(https://i.imgur.com/8hlICoXh.jpg)
(https://i.imgur.com/6iWksowh.jpg)
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Did the griddle perform to your expectations?
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It is small, but the best so far!
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It is small, but the best so far!
Cast iron or aluminum? Brand? I have an expensive non stick (Big laugh!!) aluminum griddle that is good to 425*. Was excited about it until I tried to clean it after a hot cook. Have no room for a free standing, so looking for a cast iron combo griddle/grill that will fit in my B380.
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It is a Lodge CI 16 x 10.
(https://i.imgur.com/0L1uVDjh.jpg)
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Any particular reason that you did not cook the burger on the flat side of the griddle?
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Just wanted to see how the ridges would work. I cant believe I have had it this long and no breakfast.
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My special, go off the diet treat for 4th of July -- a big "California Burger" with brie!
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That looks real good. What was it cooked on?
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Just the stove top in a pan. Too lazy to turn on the Memphis!
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My wife would have devoured that, brie just isn’t for me but it looks fantastic.
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I made some smash burgers on the Weber griddle again yesterday. They were moist and flavorful, but I just can not get that crunch on them on that porcelain coated griddle. I guess I am going to have to keep trying on the stainless steel griddle. ;D
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That is why I sent that 1st griddle back!
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Leftover smash burgers sans crust on Amoroso hamburger roll
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Friday, I went to Buffalo Wild Wings and had another one of those hatch chili burgers with bacon and onions
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Looks like they gave you limp bacon? Otherwise looks fantastic.
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Looks like they gave you limp bacon? Otherwise looks fantastic.
that's an onion
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So do you cut it in half or just use the hunch method?
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So do you cut it in half or just use the hunch method?
hunch
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I would go for that instead of wings any day. Will look into that locally.
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Threw a couple burgers (made from ground brisket) on the grill today.
With Swiss/white cheddar cheese, onion, tomato, green chili, a couple pickle slices, and some cat soup.
With a side of Loaded Potato Salad.
Lousy picture. Camera always seems to shadow part of picture.
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It almost looks as if it is...how should I put this, a Runza, or a Cheeseburger Calzone or a Bierock...
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Nah, just store bought buns from the bakery area.
I think it looks that way, because the bun wasn't cut all the way through, and the top and bottom are attached on left and right.
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Will be giving smash burgers a try a week from Saturday.
Watched a Youtube video and looks pretty straight forward smashing them.
Just wondering if there is there anything special or unique about how you smash them?
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I did Kirkland Signature 100% Grass-Fed WAGYU Beef patties (Costco) on Monday. I'll be doing this again. Right on the gasser, with seasoning (salt, pepper, paprika, garlic powder). Fastest and easiest way to a decent burger. beef quality was exceptional.
DK
Pictures next time, didn't think worth documenting but forgot about this thread.
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Will be giving smash burgers a try a week from Saturday.
Watched a Youtube video and looks pretty straight forward smashing them.
Just wondering if there is there anything special or unique about how you smash them?
I've read some recommendations to hold the press on the patty for 10 seconds after smashing it. I get great flavor out of the smash burger but not the crust on my porcelain coated griddle. I have not tried on the stainless steel yet.
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Will be giving smash burgers a try a week from Saturday.
Watched a Youtube video and looks pretty straight forward smashing them.
Just wondering if there is there anything special or unique about how you smash them?
I've read some recommendations to hold the press on the patty for 10 seconds after smashing it. I get great flavor out of the smash burger but not the crust on my porcelain coated griddle. I have not tried on the stainless steel yet.
Do you put any oil, or butter down first? even with the coated griddle I would think it would get hot enough to make a crust.
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Yes,I have put down oil first. Maybe I don't have it hot enough too.
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I guess it just depends on how thin you want them. I have come to believe the smash and pull is the way to go. It is the reason i like the thing I bought with the handle on top, you can push down and pull towards you. I have come to believe that if I do not have the grilled onions on them at the flip, like that S. Korean video, that I dont like a smash burger!
Just wondering if there is there anything special or unique about how you smash them?
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Will be giving smash burgers a try a week from Saturday.
Watched a Youtube video and looks pretty straight forward smashing them.
Just wondering if there is there anything special or unique about how you smash them?
I heat the griddle to 500, take a 4 oz ball of 80/20 and add only salt around the ball. Put the ball straight onto the griddle. Put a piece of parchment over top and smash with a grill weight to about 3/16 inch. Carefully peel the parchment off. The burger should not come up off the griddle at all.
Wait one minute and flip. Top with cheese and wait about 30 seconds. It's done.
The trick is really in the flip in my mind. You have to take a good scraper. Put alot of weight on the scraper against the griddle surface. Make a quick and confident swipe to get under the burger in one shot. That's how the crust stays intact.
(https://i.imgur.com/NnuZ8Sql.png)
(https://i.imgur.com/sQBtJrul.png)
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I heat the griddle to 500, take a 4 oz ball of 80/20 and add only salt around the ball. Put the ball straight onto the griddle. Put a piece of parchment over top and smash with a grill weight to about 3/16 inch. Carefully peel the parchment off. The burger should not come up off the griddle at all.
Wait one minute and flip. Top with cheese and wait about 30 seconds. It's done.
The trick is really in the flip in my mind. You have to take a good scraper. Put alot of weight on the scraper against the griddle surface. Make a quick and confident swipe to get under the burger in one shot. That's how the crust stays intact.
Thanks
Looking forward to it.
Found another option, think I'll be doing half Smashed and the other half Oklahoma Onion Burgers.
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I did Kirkland Signature 100% Grass-Fed WAGYU Beef patties (Costco) on Monday. I'll be doing this again. Right on the gasser, with seasoning (salt, pepper, paprika, garlic powder). Fastest and easiest way to a decent burger. beef quality was exceptional.
DK
Pictures next time, didn't think worth documenting but forgot about this thread.
DK,
Out of curiosity, how pricey were the WAGYU patties?
I looked on the Costco site and didn't see them, nor have I noticed them at our local Costco (Vista, CA).
And after seeing the pricing at Costco's web site ($25/lb for hamburger and $150/lb for New York steaks), I am not sure I can justify the costs.
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I'm going to spitball a response and then get back to you next time I visit Costco. They have frozen chuck, sirloin and then waygu. 1/3 pound and you have to watch for number of patties, but I don't think waygu was over $25 for 10 patties.
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Not sure where my closest Costco is, probably a little over and hour closer Pittsburgh. I go to Sams, was there the other week they had 3# packs of American Waygu for $5 a pound. It was a pack with three 1 pound squares.
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I know it probably doesn't fit in here, but has anyone ever done the Steamed Burgers or had them? I think it is Ted's some place in Connecticut that does them. Steams the burgers and the cheese.
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Will have to see if our Costco has them next time we are there. Got the 1/3 lb last time, not sure exactly what they are, they are Krikland...no flavor, a 1st for me with Costco burger patties.
Seen them on TV, never had one.
Ted's Restaurant - Meriden, CT (https://youtu.be/i8YouisYQtE)
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Not something you can make at home for most people.
A steam oven would be nice to have.
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Not something you can make at home for most people.
A steam oven would be nice to have.
Just a pot with a steam insert would do the trick I would think as long as you are only making one or two burgers.
That's how I do my firehouse type subs as well as pastrami at home.
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I'm going to spitball a response and then get back to you next time I visit Costco. They have frozen chuck, sirloin and then waygu. 1/3 pound and you have to watch for number of patties, but I don't think waygu was over $25 for 10 patties.
DK,
Thanks, that seems much more reasonable at about $25 for 3.3 pounds.
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Had some ground chuck left over from the egg rolls the other day. Had the DC on doing some stuffed jalapenos and when they were done I tossed two burgers on for about 2 hours at 190° got the rest of the meal underway and then just browned them and melted some cheese. No buns just tossed some white bread in what was on the griddle from the bacon. My go to toppings, Pickles, Onions, French's Yellow. Not bad the chuck was very lean. Cooked to 140°.
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Thick burger! I must say I would never consider having green beans with a cheeseburger!
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Thick burger! I must say I would never consider having green beans with a cheeseburger!
Stopped at a little farm market and picked some up. I had some bacon ends so I thought why not.
Yes I like a thicker burger a lot of the time. I used to make 12-16 oz burgers for the guys at work, they loved them. I will do thin smash type more now as the GF likes them better.
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First attempt at Smash Burgers and Oklahoma Onion Burgers wasn't half bad.
The spatula I started with was a bit flimsy, and the first patty got destroyed (in grease trough).
Switched to a heavier duty one and it worked great.
First pic is the smasher I used and the heavier spatula. Both worked great!!!
The samasher is made by Hulisen and the spatula is Rosle.
Then a couple pics of the Smash Burger , and then the Oklahoma Onion Burger.
Used 2oz. patties of 80/20 ground beef. Was $11 and change for a 3lb chub.
The sauce we made was:
1/2 cup mayo
1/4 cup yellow prepared mustard
2 tsb chopped up pickles (we used pickle relish)
2 tsb pickle juice
1 tsb vegetable oil
They were a hit. A friend said it was the best burger she had had in a long time.
I learned a few things in the process.
1) High was too high. Could not keep up with them, and I only had 4 on the grill.
Dropped griddle to med heat and that was much easier to manage.
2) Plan was to put cheese on one pattie and one with no cheese on top.
Not realizing how fast they cooked at the start (about 15-20 sec) I started putting cheese one each pattie.
So, trying to keep up with them I stacked a cheese pattie on a cheese pattie and ran out of cheese. Hat 16 slices for 24 patties.
EDIT: The buns were homemade. Made them Friday and froze them.
Would not have had the time to make them Saturday with everything else that was going on.
Just take them out of freezer about 4 hrs before we use them, Works out great, don't have day-old buns that way.
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They look like they have a lot of crust on them!
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Based on the OK Onion Burger and seeing a recipe the Camp Chef email, I bought a book on Amazon for about a third of the price on Camp Chef - The Great American Burger Book. It just arrived in the mail today and I have not had a chance to look at it yet other than the burger that has its regional association to Mississippi. Pennsylvania is similar to several other states we do not have their own regional spin on the burger within the book. Looks like it will be an interesting read and worth trying out some of the variations of regional burgers in some form or fashion.
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I saw this on Instagram last night. Now that is crust! I've had a few of these types and they can be very good. It's almost not a burger though. They are soooo thin that it is pretty much all crust.
(https://i.imgur.com/ga9boZel.png)
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That is how mine came out. Only used 2 oz. per pattie.
When I had grill on high, as soon as I smashed it, it was almost completely cooked.
Barely time to work with more than a few at a time.
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Not something you can make at home for most people.
A steam oven would be nice to have.
How about using an Instant Pot with the pressure relief valve open.
All the recipes I've found have the burgers in foil. After watching a video of Ted's steamed burgers, the Instant Pot should be pretty similar.
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had meat mix left over from my peppers, made 3 balls out of it, maybe 6 to 7oz total weight. got in to other projects and then got hungry so tossed them on the griddle and smashed a bit, american cheese, dill chips and a hunk of onion with french's yellow. Toasted the bread some while the burgers cooked. not pretty but pretty tasty.
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I think I'd have to unhinge my jaw to take a bite of that.
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I think I'd have to unhinge my jaw to take a bite of that.
I am fortunate, people have always told me I have a big mouth.
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Let's see if I can make this work? In Memphis.
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Someone, maybe even multiple people made a comment about Freddy's. We saw a sign coming into Memphis so I thought I got to give it a try. This burger gives in and outer run for its money. It has seasoning it has flavor and this is One fine Burger as I just told the cooks they seemed very happy.
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Looks like I will have to try Freddy's the next time I am in Memphis.
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There's a Freddy's about a mile from my house. Marcia likes their burgers. Me...not so much. I prefer a fat burger grilled over charcoal. But hamburgers are like pizza. They're all good. Some are just better.
We both like the frozen yogurt.
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My wife and daughter love Freddy's. They're okay for me. Better than nothing. I still prefer a Whataburger. :lick:
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I think that we have a Freddy's here in Springfield.
Looks darn good.
Did't know they had burgers like that.
Just looked them up and we have 2 here in town.
Got to try them.
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I just recalled that Five Guys hamburgers are smash burgers, and I used to like them quite a lot. I haven't been there for more than a year. Nevertheless, I prefer thick and grilled.
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I have been to four or five different five guys in three different states, and I have never considered them a smashburger there a 1/3 lb what I would call normal Burger certainly not a smashburger in my book.
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I believe they have a 'Freddie's Sauce' also - pretty good tasting - to me at least. A nice change from ketchup - to further tease the taste buds.
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We have a Freddies about 10 miles from us, have eaten many. They make a pretty dang good burger. Gwennie loves the custard also. Often times I will get a grilled hot dog, very good also.
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I have been to four or five different five guys in three different states, and I have never considered them a smashburger there a 1/3 lb what I would call normal Burger certainly not a smashburger in my book.
Just a flat top hamburger? That's probably why I like them. Smashburgers aren't my favorite.
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Let's see if I can make this work? In Memphis.
We have them in Tulsa. One of my favorites. They appear to smash them, and the outer periphery of the patty is charred. I think that their double patty California with large slice onion (always sweet), tomato, lettuce and mayo is as good as their double old fashioned with mustard, pickle and onion. And their fries are great!. Not to mention the frozen custard options!. Will have to go today!
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Had a regular Whataburger last night, a double wasn't that impressed it wasn't a bad burger. It was as close to a Fresno Lester Burger in the 60s as I've ever come across in the last 50 years. But we just had their green chili and bacon burger today and it was a fine Burger it was the hottest hamburger I've ever gotten almost so hot you couldn't eat it without letting it cool. But it leads me to believe I will be planting a lot more Anaheim for next year cuz that's just a great burger to have at home.
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I would rather pay for a Whataburger green chili cheeseburger than have to eat a free Freddie super thin crispy burger. A medium rare 8oz grilled burger is my go to.
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I would rather pay for a Whataburger green chili cheeseburger than have to eat a free Freddie super thin crispy burger. A medium rare 8oz grilled burger is my go to.
Same here. I get the regular double meat hamburger with jalapenos and all the regular fixings but no cheese. Since I can't eat the bread, I use the patties on the outside to hold it together. Thirty years ago I got some strange looks if we ate in the restaurant. I can get them without the buns but they taste different for some reason. And the outside dog likes the buns with her supper. Now I want one for lunch. :lick:
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Blake's Lotaburger is a must for me when I am in New Mexico. It's still fast food, but my orders are always cooked to order and they have good green chili. The Habit Burger Grill is a step above fast food quality and they also do a good job. I also like Fuddruckers when I am near one.
My opinions only...
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I was in Phoenix for the last five days and there was a Freddy's within walking distance of our Hotel.
Due to circumstances we were were unable to get there.
When you visit family, plans to eat at certain restaurants get changed. :'(
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Lotaburger, that is the one I was thinking about and though it was Whataburger. I had a Lotaburger in Gallup in 2003 I think. Not sure I am remembering correctly, but it seems to be a giant patty type burger. That was the 1st place I think I ever saw a green chili burger offered!
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Blake's Lotaburger is a must for me when I am in New Mexico. It's still fast food, but my orders are always cooked to order and they have good green chili. The Habit Burger Grill is a step above fast food quality and they also do a good job. I also like Fuddruckers when I am near one.
My opinions only...
Try the elk burger at Fuddruckers. It's pretty tasty.
The Habit is a chain that originated in Santa Barbara California. I am not sure how far it has spread, but it is quickly expanding in Southern California.
Some of the best burgers are pub burgers. One of the best burgers I have eaten was at a pub near the sand in Manhattan Beach. We used to stop there at night after playing beach volleyball.
When I am just looking for a good, easy burger meal, I go for In 'N Out. Because, that's what a hamburger's all about.
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We have Blake's Lottaburger a few miles from our house.
I always get the Green Chili Burger.
Fuddruckers is another place I didn't get to go to when in AZ. It was near the hotel too.
Darn relatives. ;D
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I just had another one of those hatch chili burgers at Buffalo Wild Wings.
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Fuddruckers is another place I didn't get to go to when in AZ. It was near the hotel too.
Darn relatives. ;D
I would go to Arizona every year to shoot in their State Field Archery Championships. I would stay at the a place in the Superstition Springs Center with a Fuddruckers next door. It was off US60 near Mesa. I would walk over to the Fuddruckers for meals. Is this the same place you stayed?
I have a Fuddruckers near my house. I have not indoor dined in awhile. I hope it is still in business. It went out of business for a few years when Fuddruckers was rebranding itself. It used to have a warehouse motif with cases of food stored throughout the restaurant.
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Fuddruckers is another place I didn't get to go to when in AZ. It was near the hotel too.
Darn relatives. ;D
I would go to Arizona every year to shoot in their State Field Archery Championships. I would stay at the a place in the Superstition Springs Center with a Fuddruckers next door. It was off US60 near Mesa. I would walk over to the Fuddruckers for meals. Is this the same place you stayed?
I have a Fuddruckers near my house. I have not indoor dined in awhile. I hope it is still in business. It went out of business for a few years when Fuddruckers was rebranding itself. It used to have a warehouse motif with cases of food stored throughout the restaurant.
Closest one here is about 10 miles away in Albuquerque, and would take 20-30 minutes to get to.
If I was in the area at lunch time I would definitely stop in, but not going to drive there specifically.
Back in my working days when I lived in Denver, Fuddruckers is one of the places we would frequent for lunch.
Have a 5-Guys and a Blake's Lottaburger, both less than 2 miles if I want a burger.
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I am wondering, am I the only person here that does not eat cheese on their hamburger?
...without either begin allergic to milk products or lactose intolerant
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No reason to have a burger if I can't have cheese on it. For me, that would be like seeing Kiss do an acoustic concert, why go!
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Seeing Fuddruckers mentioned, I realized that I haven't seen one around here (north San Diego county). I went to their website and the closest one on is up in the San Francisco area. There used to be one a few miles from my place. Only three left in all of California. Sigh...
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No reason to have a burger if I can't have cheese on it. For me, that would be like seeing Kiss do an acoustic concert, why go!
Power chords don't sound right unless you are playing an electric guitar with the distortion turned up. I've tried on an acoustic guitar. Still, Kiss unplugged sounds intriguing.
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No reason to have a burger if I can't have cheese on it. For me, that would be like seeing Kiss do an acoustic concert, why go!
I'm almost the exact opposite, almost never eat cheese on a burger(Big Mac and Double Whopper w/cheese are the exceptions). Quite a few times over the years I've ordered a double with no cheese, only to get it with cheese. A PITA to take it back, but I do.
Beth acoustic would be OK...... ;)
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No reason to have a burger if I can't have cheese on it. For me, that would be like seeing Kiss do an acoustic concert, why go!
I'm almost the exact opposite, almost never eat cheese on a burger(Big Mac and Double Whopper w/cheese are the exceptions). Quite a few times over the years I've ordered a double with no cheese, only to get it with cheese. A PITA to take it back, but I do.
Beth acoustic would be OK...... ;)
The cheese goes on by reflex. I eat at a place with outdoor grills where I am constantly sent back to the end of the line when they instinctively put cheese on all the burgers on the grill.
Carl's Junior does not have a hamburger without cheese on their menu.
Second on my list is "no sour cream" on Mexican food. I used to eat at a place where I would have to watch the person making my burrito so I could stop them when they grabbed the sour cream bottle. It didn't matter how many times I reminded them. It is difficult to counteract muscle memory.
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A&W just came out with a 3/9ths burger
https://www.youtube.com/watch?v=EMNqJQaf08E
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A&W seems to be one of those chains that has to have good individual store management to be decent. In my experiences with them, that's been iffy.
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I did not know they were still in business!
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A&W had the worse hamburgers (poppa, mamma, baby and teen burgers) when I used to go, though the frosty mugs are great.
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Used to get the Root Beer Floats. Can't do that any more. Too many calories and sugar. :(
There is a small store not to far away. They share the building with Long John Silver's.
Still drink the sugar-free A&W in the 16oz bottles. I like the fact that there is no caffeine in it.
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That's a good way to fill a hoagie roll; two burgers side-by-side.
Looks very tasty.
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Absolutely cooked perfectly. Nicely done.
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Looks like some tasty Mayo. It is perfection on the center! What is my book is a perfect medium.
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Looks like some tasty Mayo. It is perfection on the center! What is my book is a perfect medium.
I posted the mayo pic to give you a thought of mixing some of those smoked chipotles in with some regular mayo to make your own. If not, I found it at Giant grocery store chain. They might have them near you. They carry a pretty wide selection of Boar's Head meats, cheese, and condiments.
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Good idea. Soften in a little beef stock and I may have to even make homemade mayo for it!
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(https://i.imgur.com/t0izBbXh.jpg)
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That looks outrageous.
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was that a smash burger on your griddle? it looks tasty
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Yes, the Lodge is getting nicely seasoned!
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That's pretty good looking. Better than I would have imagined from there. I loved that place in my early 20's (BW3 back then). Many of them were dumps back in the day. I haven't been there in forever, but people have got carryout for parties, etc. Food isn't bad. I'm not a big sports bar fan typically.
They are still dumps, with horrible customer service….I’d rather eat at home. Food is pretty decent though.
Sent from my iPhone using Tapatalk
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Not smash but good stuff
(https://uploads.tapatalk-cdn.com/20211105/5691b0acc147172ee2a3bb63efef3b3a.jpg)
Sent from my iPhone using Tapatalk
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Nice looking burgers
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A little thick for me, but a good looking burger!
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I thought, let me try a Big smash burger, what can go wrong? An 8oz patty, just to big for me. Don't ask me how a thin 3oz or even 2 thin 3oz patties can taste better then one 8oz patty, but it does! Trying to eat healthy so those are diced carrots. I do not know why the phone makes them look like honey BBQ Fritos!
(https://i.imgur.com/leMvI5qh.jpg)
(https://i.imgur.com/IcAf8Myh.jpg)
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Don't think I could get my mouth around that one. However it would win the prize for best looking as well.
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Best laid plans...
Took the cover off the CampChef griddle to cook up a couple pounds of bacon.
Decided to do some burgers at the same time for lunch.
Burgers cooked in bacon grease ? How bad could that be ? It's the healthy bacon grease.
Where this bacon cheeseburger lunch went horribly sideways was I forgot to take a loaf of the Rye Bread I made last out of the freezer. ::)
So it was a really an open faced sandwich.
Made it a little more difficult to eat, and not very good looking, but it tasted really good.
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1st Burger of 2022. Double Chili Cheese w/onions!
(https://i.imgur.com/EphXameh.jpg)
(https://i.imgur.com/Jz5zkpDh.jpg)
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that looks very tasty
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Looks fantastically! Love me a Double Chili Cheese. Reminds me of Tommies in SoCal. Used to drive miles for those when I was much younger.
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Their chili is better then mine!
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That really does look great.
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Great looking burger!
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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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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!
(https://i.imgur.com/zAZSpnth.jpg)
(https://i.imgur.com/7YmxjOzh.jpg)
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Been on the chili cheeseburger run for a few weeks. This is the WhataBent Burger. Green Chili/Chili...Double Cheese/Burger!
(https://i.imgur.com/dqvcRbVh.jpg)
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That looks very good, I have to admit I would no doubt be wearing most of it.
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Looks tasty.
I'm with Dave, I think I would need a bib.
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It does look good but agree to the “wearing it thoughts”.
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It held together better then you would think. It is a thick chili!
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Probably no video of him eating that.
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Plausible deniability!
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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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Looks tasty. Tater Tots are a perfect side.
Flat top griddles are great.
Should use mine more.
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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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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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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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Buns came out nice. Look great!!!
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Knock off Big Mac. Buns was not soft enough and ya just can't match that Special sauce. But other wise a pretty good burger!
(https://i.imgur.com/bndDBkUh.jpg)
(http://i.imgur.com/Fw0M1v5h.jpg) (https://imgur.com/Fw0M1v5)
(https://i.imgur.com/sa1VWPMh.jpg)
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WOW! That puts a Big Mac to shame.
I always thought the "special sauce" was just Thousand Island dressing.
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WOW! That puts a Big Mac to shame.
I always thought the "special sauce" was just Thousand Island dressing.
I agree with both of those statements.
I remember a few years ago when they had the 4 pattie big mac. I liked that.
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It is much more then any 1000 Island dressing I have ever had!
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WOW! That puts a Big Mac to shame.
I always thought the "special sauce" was just Thousand Island dressing.
I agree with both of those statements.
I remember a few years ago when they had the 4 pattie big mac. I liked that.
Wendy's has a Quad Burger and a Quad Baconator. You have to ask for it. Then I found out they have something called the TRex burger. It has nine patties, nine cheese along with toppings. The GF has friends that went and got them. There was a day I could have done that but not any more.
Growing up there was a guy that had a small junk yard not far from me, one of the guys I went to school with lived very close and they would take him places at times. They took him to McDonalds one time and he ordered 15 Big Macs with fries. Sat down and ate it all. This was back when they were still in the styrofoam containers.
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I remember my mom used to use those McD's styrofoam containers to place underneath small potted house plants for water to leak into.
As for the 4 pattie big mac it was about as much as a double quarter pounder at best
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WOW! That puts a Big Mac to shame.
I always thought the "special sauce" was just Thousand Island dressing.
I agree with both of those statements.
I remember a few years ago when they had the 4 pattie big mac. I liked that.
Wendy's has a Quad Burger and a Quad Baconator. You have to ask for it. Then I found out they have something called the TRex burger. It has nine patties, nine cheese along with toppings. The GF has friends that went and got them. There was a day I could have done that but not any more.
Growing up there was a guy that had a small junk yard not far from me, one of the guys I went to school with lived very close and they would take him places at times. They took him to McDonalds one time and he ordered 15 Big Macs with fries. Sat down and ate it all. This was back when they were still in the styrofoam containers.
When I was in high school McDonald's had some super deal on Big Mac's that had them down to $1 each and I watched a guy eat 25 of them. I never really tried volume on them, but I did eat 100 McNuggets once. I made it all the way into the mid 70's before I started really struggling with the texture of them. I ended up having to use some sauce with them to change up the flavor enough to keep eating them.
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If my life depended on it I might get 4 Big Macs down.
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Burgers tonight on the griddle made rolls. Not the best recipe for burger buns. Need to find a better one.
Burgers were probably 2-3 oz. white American cheese High Mountain zesty burger seasoning. Opted for mayo lettuce, tomato, onion tonight. Needed pickles to help it along I think.
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Almost looks like a potato bread bun!
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We had the Arby's Wagyu Steakhouse burger. At about $7.5 w/tax for just the burger...My suggestion is save your money, it was worthless!
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We had the Arby's Wagyu Steakhouse burger. At about $7.5 w/tax for just the burger...My suggestion is save your money, it was worthless!
It was cheaper then that here, but nothing incredible. Pretty decent burger if you were a person that didn't eat one of the 8 other meats they offer though. I was just really bummed they dumped the potato cakes for filthy crinkle cut fries. I hate crinkle cut. They are the most boring, bleh fries I can think of.
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Just your basic Bacon Cheese Burger!
(https://i.imgur.com/rfOz7axh.jpg)
(https://i.imgur.com/PB166j5h.jpg)
(https://i.imgur.com/8KUY46Nh.jpg)
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Can't beat a good cheese burger.
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I'm starving, please stop :(
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Chili with beans is not the way to have a Chili Cheeseburger, but it was homemade and all I had, so you go with what you have!
(https://i.imgur.com/ih2Gf3ah.jpg)
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In-N-Out Burger expands east to Tennessee! (https://www.nrn.com/quick-service/n-out-burger-expands-east-tennessee) Looks like the hub of a new expansion will be in Nashville. I'm thinking maybe Louisville, Memphis, Knoxville, Birmingham, and Atlanta, probably also NC, MS, AR, SC, and VA!
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In-N-Out Burger expands east to Tennessee! (https://www.nrn.com/quick-service/n-out-burger-expands-east-tennessee) Looks like the hub of a new expansion will be in Nashville. I'm thinking maybe Louisville, Memphis, Knoxville, Birmingham, and Atlanta, probably also NC, MS, AR, SC, and VA!
Not sure if an expansion during a recession is a smart thing to do, but good luck to them. I've never had one of their burgers.
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Chili Cheeseburger w/grilled onions.
(https://i.imgur.com/dI4pXguh.jpg)
(https://i.imgur.com/vyr1lq5h.jpg)
(https://i.imgur.com/EaY0438h.jpg)
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Yum! I don't have a griddle inside. Need warmer weather before I'll uncover the CampChef griddle.
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Is that a grout tool that is being used for a griddle tool?
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Putty knife, I dont know its real name!
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That is what I use too.
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Just a scraper, putty knife there is another name I hear them called also. I use a couple of them myself as well as some turners.
Some good looking burgers there.
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Cold smoked crumbled bleu cheese stuffed burgers. Not necessarily one of my favorites but they are one of Debi's faves!
patties pressed very thin for stuffing
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stuffed patties sealed up to smoker grill
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buns spread with mayo before grilling coarse ground deli mustard bottom bun
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plated with sliced tomato lettuce and onion on burger, toaster oven potatoe wedges on the side
may notice the ooey gooey bleu cheese leakin out
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I could eat one of those right about now.
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Very nice Mike! It is getting into burger season.
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It is always burger season for me!
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Cheese Burgers on homemade buns, with Sweet & Sour German Red Cabbage.
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Had a couple of cheeseburgers with my salad for lunch myself!
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I bought some burgers at the Reading Terminal Market in Philly yesterday.
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I bought some burgers at the Reading Terminal Market in Philly yesterday.
Went there a couple times when I worked in Philly. Quite the place.
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I had a nice roast beef sandwich and bought a bunch of sausages too - Caribbean Jerk chicken, Hot Italian with peppers and onions in the casing, French onion beef, Spicy sage breakfast, cheesesteak sausage
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Had a burger at a beer joint in Aggieville called “So long saloon” pretty dang good and they even cooked close to how I like it, I ordered rare and they got pretty close. Have NO idea why they orient wrong. And while I had a few beers it was not busch light, it was Yeungling in the cup.
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It looks like a good burger!
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Wanted a Double Big Mac. Well, McDonalds is not offering them right now...so...Course there is no special sauce, lettuce, pickles or onions...but it was still very good! I have decide that if a Cheeseburger will not stand up straight, it is simply to big.
(https://i.imgur.com/HqsEOqvh.jpg)
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Four patties, that is a monster!!!
I'd have to eat that in 6 meals!
In my younger days I would have had no problem scarfing that down.
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Bentley, is that more than a half pound burger?
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I was working in Provo UT many, many years ago. We frequented a Fudruckers there that had the best condiment bar I had ever seen in a burger joint. Burgers were decent in my mind. A couple of blocks from there they opened an In n Out. Going back to our motel after work and there was a line of cars about 150 deep and walk-ins probably 200 out the door. I was shocked. I wouldn't stand in that long of a line for a ribeye w/mushroom on the side. I tried a Fudruckers in Oregon at 2 different places.......quite disappointing to say the least. The one in Lake Oswego is still in operation, but I won't go back.
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They were 2.5oz. raw patties, so before cooking yes. I wish I could get down to a 1.6oz. McDonalds burger. I wish I knew how they keep them uniform, with no splits at that size.
Bentley, is that more than a half pound burger?
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They were 2.5oz. raw patties, so before cooking yes. I wish I could get down to a 1.6oz. McDonalds burger. I wish I knew how they keep them uniform, with no splits at that size.
Bentley, is that more than a half pound burger?
I would think they don't use fresh patties and come in preformed, and with the way they are cooked they probably stay uniform.
You may need to make a press. Figure out how far your 1.6oz will spread and then make a press slightly smaller with a rim on it to press and keep it contained and round.
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I knew McD's uses what we used to call "topsider" grills, with an electric griddle on top; here's a vid taken from the POV of a McD's grill cook. Interesting that the small burgers are frozen, while the quarter pounders look to be thawed.
McDonalds POV: They Kicked Me Off Grill LOL (https://www.youtube.com/watch?v=Fs2arBYp_T0)
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I knew McD's uses what we used to call "topsider" grills, with an electric griddle on top; here's a vid taken from the POV of a McD's grill cook. Interesting that the small burgers are frozen, while the quarter pounders look to be thawed.
McDonalds POV: They Kicked Me Off Grill LOL (https://www.youtube.com/watch?v=Fs2arBYp_T0)
I have seen similar videos, I wonder if the quarter pounders come frozen and they put them in that cooler and allow them to thaw, so they cook quicker?
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I have seen similar videos, I wonder if the quarter pounders come frozen and they put them in that cooler and allow them to thaw, so they cook quicker?
I would assume that the QPs are thawed out in the refrigerated area in the back before bringing them up front to the grill area. If this is the case, the projected amount of burgers to be sold are moved from the freezer the day prior. This is what we did when I worked at Applebees in the 90s. They could be received already thawed, but they sure didn't look like the Wendy's burgers we got when I worked there, lol!
However, when I worked at Rallys, we chucked them in the topsiders fully frozen...... ::)
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I have seen similar videos, I wonder if the quarter pounders come frozen and they put them in that cooler and allow them to thaw, so they cook quicker?
I would assume that the QPs are thawed out in the refrigerated area in the back before bringing them up front to the grill area. If this is the case, the projected amount of burgers to be sold are moved from the freezer the day prior. This is what we did when I worked at Applebees in the 90s. They could be received already thawed, but they sure didn't look like the Wendy's burgers we got when I worked there, lol!
However, when I worked at Rallys, we chucked them in the topsiders fully frozen...... ::)
I knew McD's uses what we used to call "topsider" grills, with an electric griddle on top; here's a vid taken from the POV of a McD's grill cook. Interesting that the small burgers are frozen, while the quarter pounders look to be thawed.
McDonalds POV: They Kicked Me Off Grill LOL (https://www.youtube.com/watch?v=Fs2arBYp_T0)
I have seen similar videos, I wonder if the quarter pounders come frozen and they put them in that cooler and allow them to thaw, so they cook quicker?
McDonalds claims they are fresh. https://www.mcdonalds.com/us/en-us/about-our-food/fresh-beef.html
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Kuma's Korner Iron Maiden Burger less avocado
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Billy Goat Tavern cheeeeeburger cheeeeburger
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I have gotten away from the loaded cheeseburger, but man that looks good! Cooked to perfection! What is the bun, looks a little funky! No fries, chips!
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From restaurant at Casino.
The Big Bad Burger:
1/2lb burger, onion, green chili, tomato, and lettuce with Onion Rings.
$8 with Fries, and $8.75 with Onion Rings.
Used 50% off coupon and paid for balance with money on my players card.
Total cost for lunch $0.00 ;D
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Another good lookin burger!
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I have gotten away from the loaded cheeseburger, but man that looks good! Cooked to perfection! What is the bun, looks a little funky! No fries, chips!
Pretzel bun on the burger from Kuma's. Billy Goat was a kaiser
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The Burger Room in Amsterdam across the street from the van Gogh Museum. The smaller burger is 180gm beef and mine was 360gm. I skipped the guac
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I had this 180gm with blue cheese and pepper sauce burger at same place on our first day in Amsterdam. It was size of the burger on the right in the previous post.
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12.5oz is my kind of burger! Even though it is thick, it at least fills the bun! Could you get it cooked to order? Or was it brown through n through!
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brown throughout but still juicy
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My wife took a picture of the two burgers from her side of the table. I think it shows a better look at how much bigger the burger I ate was than hers (and that one was filling when I ate one earlier in the trip).
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If you are served a burger with a pale pink or partly green tomato slice, do you send it back or just ask for a ripe slice with no core in the middle. My pet peeve is that anyone would dare to serve either unripe or with a central core. Happens a lot. Kinda like serving a half baked potato with your steak dinner. I noticed such a tomato on Mr. Toni's burger pics. At todays prices it is an insult. >:(
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I decided to try something different today and went to Five Guys. There was only one other person in the restaurant. There are huge lines whenever I go to In-N-Out, which is a often.
The Five Guys burger was nice, but the In-N-Out burger is iconic.
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Seems a bit busy for the inside of a burger...how was it?
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Seems a bit busy for the inside of a burger...how was it?
I'm going to buy them again. And, my wife didn't give it a thumbs down so that's a plus too. Topped with Dietz & Watson jalapeno and cayenne cheese and the peppers & onions was very flavorful. I didn't add any liquid condiments at all. Not even my go to chipotle mayo from Boar's Head. And a 1/3 is a nice size burger.
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slap a johnsonville hot italian sausage and some famous dave's pickles on top of that prevous burger
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Sam's Club Kaiser roll
Jalapeno burger from Reading Terminal Market
Dietz & Watson jalapeno and cayenne cheddar
swiss cheese
chipotle sauce from Bucee's
jalapeno and cheddar sausage from local butcher who closed in Nov
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Holy smokes, that is 2 meals at least.
Did it taste as good as it looked?
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Wal-mart 73-27%. Two 5oz patties, guac and mayo mixture, triple cheese, brioche bun. Messy, but very Good!
(https://i.imgur.com/DEw6llWh.jpg)
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I found a bag of 8oz burgers in my garage freezer and made them this week on my Weber since none of my pellet grills work right now.
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