Customer designed Burger

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chewingthefat
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Customer designed Burger - Wed, 09/1/10 4:26 PM
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Our Cheeseburger with Louisiana Hot Link, Chili, Slaw, and to answer your question, with a knife and fork!
<message edited by chewingthefat on Wed, 09/1/10 4:30 PM>

PapaJoe8
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Re:Customer designed Burger - Wed, 09/1/10 6:25 PM
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Now thats a BURGER! But is that some pickles on there?
Joe

mayor al
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Re:Customer designed Burger - Thu, 09/2/10 5:49 AM
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Make mine A thick Hamburger, Provolone or Swiss (ONE slice)
Fresh Tomato slices (3 thin or 2 thicker) Sweet BBQ Sauce (on the side please, two or three Onion Rings on top. Maybe some Avocado if available. Burger should be a 5-6oz patti.  Toast or grill an Onion Roll or Sesame Seed Roll to hold it all together.

MellowRoast
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Re:Customer designed Burger - Thu, 09/2/10 5:55 AM
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That may very well be the best looking burger I've ever seen. 

MellowRoast
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Re:Customer designed Burger - Thu, 09/2/10 8:34 AM
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Did you make that at home?

chewingthefat
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Re:Customer designed Burger - Thu, 09/2/10 2:24 PM
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MellowRoast


Did you make that at home?


No, That's our standard burger, a 1/2 lb. locally raised and butchered , hand patty, 80-20 blend. With the hot link on it, it's carries my restaurants's name plus burger. I'll put chili or anything you want on it. Stand alone, I'll put them up against any burger anywhere, it's served on a corn dusted, toasted roll, comes with hand cut, double fried FF, or any side.

chewingthefat
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Re:Customer designed Burger - Thu, 09/2/10 2:26 PM
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PapaJoe8


Now thats a BURGER! But is that some pickles on there?
Joe


Yep, PapaJoe, the man wanted pickles , he got pickles, I don't put them on unless requested.

Michael Hoffman
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Re:Customer designed Burger - Thu, 09/2/10 3:08 PM
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You know, I have a terrible problem with my hamburgers. No matter what I do they always end up requiring lots of napkins (I sometimes think I should serve them with bibs) because they're so very juicy. I just don't know what I'm doing wrong.
 

chewingthefat
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Re:Customer designed Burger - Thu, 09/2/10 5:50 PM
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Michael Hoffman


You know, I have a terrible problem with my hamburgers. No matter what I do they always end up requiring lots of napkins (I sometimes think I should serve them with bibs) because they're so very juicy. I just don't know what I'm doing wrong.



Your probably falling into rookie mistake #1, your not pressing down as hard as possible with the spatula, during the entire cooking process, hence that pesky juice goes everywhere!

leethebard
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Re:Customer designed Burger - Thu, 09/2/10 5:54 PM
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Are we putting down 5 Guys again?????

Greymo
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Re:Customer designed Burger - Thu, 09/2/10 6:10 PM
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Understandable that you would think that

Greymo
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Re:Customer designed Burger - Thu, 09/2/10 6:10 PM
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Understandable that you would think that

chewingthefat
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Re:Customer designed Burger - Fri, 09/3/10 1:54 PM
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leethebard


Are we putting down 5 Guys again?????


ME?

BillyB
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Re:Customer designed Burger - Fri, 09/3/10 6:46 PM
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Get a brick from the back yard and wrap it in alum foil and press down on the burgers as hard as you can. That should stop that nasty juicy problem. I have the same problem with my steaks..........................