Customer designed Burger

Post
2010/09/01 16:26:01

Our Cheeseburger with Louisiana Hot Link, Chili, Slaw, and to answer your question, with a knife and fork!
post edited by chewingthefat - 2010/09/01 16:30:40
PapaJoe8
Sirloin
Re:Customer designed Burger 2010/09/01 18:25:19
Now thats a BURGER! But is that some pickles on there?
Joe
mayor al
Fire Safety Admin
Re:Customer designed Burger 2010/09/02 05:49:14
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
Double Chili Cheeseburger
Re:Customer designed Burger 2010/09/02 05:55:48
That may very well be the best looking burger I've ever seen. 
MellowRoast
Double Chili Cheeseburger
Re:Customer designed Burger 2010/09/02 08:34:04
Did you make that at home?
Re:Customer designed Burger 2010/09/02 14:24:26
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.
Re:Customer designed Burger 2010/09/02 14:26:21
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
Double-chop Porterhouse
Re:Customer designed Burger 2010/09/02 15:08:19
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.
 
Re:Customer designed Burger 2010/09/02 17:50:14
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
Sirloin
Re:Customer designed Burger 2010/09/02 17:54:53
Are we putting down 5 Guys again?????
Greymo
Filet Mignon
Re:Customer designed Burger 2010/09/02 18:10:01
Understandable that you would think that
Greymo
Filet Mignon
Re:Customer designed Burger 2010/09/02 18:10:31
Understandable that you would think that
Re:Customer designed Burger 2010/09/03 13:54:11
leethebard

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


ME?
BillyB
Filet Mignon
Re:Customer designed Burger 2010/09/03 18:46:24
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..........................