Flash Gordon Ramsay posted:

Why does that patty look so dry drat

janssendalt posted:

This thread is for loving masochists.

All these burgers look amazingly delicious.

a large trout posted:

Norns posted:

Burged at home

Sourdough, garlic aioli, dill pickle relish, red onion, beefsteak tomato, cheddar, swiss, home ground chuck salt and peppered. Oh there's some bacon hiding too.

GiantAmazonianOtter posted:

A fine looking burger, friend.

Norns posted:

Wasn't able to eat all day. Came home hit the bong and went to work. Here's the results

Ciabatta bun, guacamole, red onion, peppered bacon (sorry guy who hates bacon hanging out of the bun), tomato, habanero pepper jack, salt and peppered fresh ground chuck seemed to be about 85/15.

Flash Gordon Ramsay posted:

iceberg or maybe romaine lettuce

OtherworldlyInvader posted:

Just looked up the nearest Smashburger locations, next time I'm in the area I know where I'm stopping.

Jamsta posted:

great name/post combo!


had another smash attempt with my old cookware but smashing against a hot teflon pan (ugh!) it cooled down too quickly and my existing spatula is flat making it had to smash in the pan.

heavy iron skillet and steak iron will make the diff.

Jamsta posted:

I'm lookin at the burg pics, and am likin'


Also real glad I went for a proper cast iron skillet.. these things don't gently caress around. Weigh a ton, but the maillard reaction's never been so good.

Still need to do a smash, been steaking recently..

iajanus posted:

That sounds awesome, and pictures are required! The only way to improve it, from your description, would be to put something spicy on it...

Norns posted:

What's the difference?

Norns posted:

Bake your own bread, buy butter at farmers markets?

Flash Gordon Ramsay posted:

Yeah I thought it was a sex joke. Still do.

coyo7e posted:

I've converted quite a few people to looking at tofu as a viable and tasty foodstuff by learning to make crispy tofu.

Get the firmest tofu you can find, put it in a colander and stack something reasonably heavy on top (some plates, pot of water, etc - if it's too heavy or the tofu's too soft, it'll just mush out through the holes) and let it sit there and squeeze out most of the water for a while. Then cut it into the shapes you want and roll it in cornstarch and some basic spices (optional, the cornstarch gives them a nicer skin imho) before frying them up like home fries. Once you remove them from heat, you can toss them in any sauce you like (bbq sauce goes well for people who think hot dogs and ketchup is good eating and who also think tofu is poo poo) or dust them with spices and toss them around a bit.

They aren't french fries but they're a damned tasty side that works with any kind of seasoning or sauce you can think up.

Gwaihir posted:

Lecture him back about how if he knew anything about one of the greatest foods ever, the smashed griddled buger, he would know that smoke is part of the process!

(Although yes the process usually should involve meat that is already thawed out before cooking >.> )

Flash Gordon Ramsay posted:

It was great to go because the lettuce stayed crisp until you were ready to eat it. Really wasteful packaging, but good burger.

Illinois Smith posted:

That sure looks like a lot of sickly-rear end tomato slices

The Midniter posted:

bun game strong

beerinator posted:

I ate this thing.

atothesquiz posted:

I've burged a lot and one of the weirder but awesome burg toppings I've made is spaghetti squash. Just oil and butter on the squash and make it like you normally would and then shred it with a fork. It comes out string, nice and crunchy and adds a great flavor.

Bonus pic of a previous experimental burg.