Customer designed Burger

Re:Customer designed Burger (BillyB)

Fri, 03 Sep 2010 18:46:24 GMT

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..........................

Re:Customer designed Burger (chewingthefat)

Fri, 03 Sep 2010 13:54:11 GMT

leethebard

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

ME?

Re:Customer designed Burger (Greymo)

Thu, 02 Sep 2010 18:10:31 GMT

Understandable that you would think that

Re:Customer designed Burger (Greymo)

Thu, 02 Sep 2010 18:10:01 GMT

Understandable that you would think that

Re:Customer designed Burger (leethebard)

Thu, 02 Sep 2010 17:54:53 GMT

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

Re:Customer designed Burger (chewingthefat)

Thu, 02 Sep 2010 17:50:14 GMT

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!

Re:Customer designed Burger (Michael Hoffman)

Thu, 02 Sep 2010 15:08:19 GMT

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 (chewingthefat)

Thu, 02 Sep 2010 14:26:21 GMT

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.

Re:Customer designed Burger (chewingthefat)

Thu, 02 Sep 2010 14:24:26 GMT

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 (MellowRoast)

Thu, 02 Sep 2010 08:34:04 GMT

Did you make that at home?

Re:Customer designed Burger (MellowRoast)

Thu, 02 Sep 2010 05:55:48 GMT

That may very well be the best looking burger I've ever seen.

Re:Customer designed Burger (mayor al)

Thu, 02 Sep 2010 05:49:14 GMT

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.

Re:Customer designed Burger (PapaJoe8)

Wed, 01 Sep 2010 18:25:19 GMT

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

Customer designed Burger (chewingthefat)

Wed, 01 Sep 2010 16:26:01 GMT

Our Cheeseburger with Louisiana Hot Link, Chili, Slaw, and to answer your question, with a knife and fork!