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  Bahn Mi burger Beef / Hot Italian sausage patty Aioli on top and bottom Cilantro Cucumber Quickled carrots Brioche bun
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Jul 14, 2019 00:09
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Doom Rooster posted:How fortuitous. Work sent me to LA for the week. I’m sitting on the line of Petit Trois on that list right now. Will post pics of the Big Mec shortly. Been on my list for a while. Petit Trois is fantastic. We loved that place. The French onion soup is ridiculous, as is the burg.
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Jul 14, 2019 02:11
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butros posted:
Needs pate and that jizz looking Vietnamese mayo instead of aioli. And like lemongrass beef patty.
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Jul 14, 2019 03:21
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Finally went to Eat St Markets so had to burg 
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Jul 14, 2019 04:43
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Made some smash burgs today with scotch bonnet burger sauce and habanero cheddar. Added a Carolina Reaper fry sauce for fun
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Jul 18, 2019 23:52
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Errant Gin Monks posted:Made some smash burgs today with scotch bonnet burger sauce and habanero cheddar. Added a Carolina Reaper fry sauce for fun The "BITCH!" burger
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Jul 19, 2019 00:06
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"how did it taste?" "NO IDEA!"
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Jul 19, 2019 01:06
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Crunchy Melty burger (Angus beef patty, onion rings, mozzarella sticks, bacon) with Buffalo suicide sauce from Lord of the Wings 
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Jul 21, 2019 04:33
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Went to a new brewery/restaurant in Toronto called Avling. Their burger is SOLID. And they cook it properly.  It's got that slight crunch from a proper sear and the ingredients are just right to let the meat shine but be supported.
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Jul 22, 2019 14:53
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Been burging lately. I don’t think I’m smashing them hard enough. Help
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Jul 22, 2019 21:04
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Bogart posted:Been burging lately. I don’t think I’m smashing them hard enough. Help 1. Get the right spatula, or a combination of spatulas that let you smash with one while pressing down on top of it with the other (kind of like an inverted T). The holy grail of smashburg spatulas is linked somewhere in this thread. 2. 80/20 or fattier beef. Can't go lean with smashburgs. 3. Let the meat come to room temp if possible. it will smash easier/thinner. 4. I do 3oz patties, some do 2 or even 1 1/2. Def no bigger than 3 though. 5. Don't pre-salt the patties. All that said, what's the issue with your burgs?
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Jul 22, 2019 21:16
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Too big, judging by what you said! I’ve been going with 5 / 6 oz. Familiar with and doing the T spatula method. Was going off a bon appetit video. I have managed a pretty good recipe for air fryer French fries tho! (The secret is to use that fancy Trader Joe’s bagel seasoning.) So not a total loss. Bogart fucked around with this message at 00:21 on Jul 23, 2019 |
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Jul 22, 2019 21:33
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Bogart posted:Too big, judging by what you said! I’ve been going with 5 / 6 oz. Familiar with and doing the T spatula method. Was going off a bon appetit video. With the smaller patties you would typically serve two patties stacked with a slice of cheese in between as a standard burg, which is a reasonable 6 ounce portion size. You could always had more patties from there if you want to go big, but I find the 6oz burg to be the right amount for me.
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Jul 22, 2019 21:37
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Bogart posted:Too big, judging by what you said! I’ve been going with 5 / 6 oz. Familiar with and doing the T spatula method. Was going off a bon appetit video. Yeah drop down to 3oz, the spatula that's thread rec'd will smash a 3oz to the diameter of the spatula's sides and it's probably a 1/4" thick at that point, maybe 1/3". Also make sure your smash surface is flat and big and hot as hell. Everything should be pre-prepped if you have time to prep more than like 30 seconds between burger actions then your patties are too thick or the surface is too cold.
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Jul 23, 2019 04:34
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Bogart posted:
I love my air fryer chips, it's been a revelation.
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Jul 23, 2019 10:20
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Phone posting so who knows how this will end up  Foreground patty with fried pickles, avocado ranch, lettuce tomato. Side is Sirachi potato salad. The wife’s choice Background is patty seared in duck fat, confit mushrooms, Manchego cheese and some dijon. And my gut in a white T-shirt.
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Jul 24, 2019 01:24
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C-Bangin' it 
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Did the shirt survive?
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Jul 26, 2019 10:59
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Ha yeah, it definitely wouldn't have with the other one. That thing is a disaster to eat.
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Jul 26, 2019 22:00
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i think last time I smashed a burger i just put my basic lovely plastic spatula to the meat and pressed it all down with a bottle of beer
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Jul 30, 2019 02:19
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Autistic Edgy Guy posted:i think last time I smashed a burger i just put my basic lovely plastic spatula to the meat and pressed it all down with a bottle of beer Valid and beautiful.
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Jul 30, 2019 20:41
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I never got around to buying a good burg spatula, so every time I smash a burg I use a specific stainless mixing bowl. It has tapered sides and a flat bottom that's just the right size to smash a burg in the center of my cast iron skillet. I guess with a proper spatula I might be able to squeeze more than one patty into my pan, but meh, it works for now.
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Jul 31, 2019 14:51
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I just use a flat potato masher with fairly small holes. Works fine.
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Jul 31, 2019 23:36
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BBQs Galore here in Aus sells a smasher that looks like it's basically a 5" cast iron disc with a handle. https://www.barbequesgalore.com.au/bar-b-chef-meat-press
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Aug 1, 2019 00:26
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Big rear end soup cans work really well in a pinch. Actually they probably work better than anything else I've ever used.
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Aug 2, 2019 23:52
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 Saturday is pub burger day
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Aug 3, 2019 08:23
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Guys....guys....what is this? It's at Norma's Bar in New South Wales. It's maple bacon donut, double cheeseburger, with twix spread. Is someone brave enough in that area to try this?
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Aug 10, 2019 21:17
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It's near me and no, I won't try it. loving stupid
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Aug 10, 2019 22:26
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That looks actually disgusting and that's coming from a very fat person.
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Aug 10, 2019 22:57
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Their normal burgers look very good
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Aug 10, 2019 23:20
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Amazing, a burger looking better coming out than going in.
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Aug 10, 2019 23:40
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Big Willy Style posted:It's near me and no, I won't try it. loving stupid Do it...for me. Please. How much does it cost? I'll send you money to buy it. Just record the experience and share it.
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Aug 11, 2019 00:37
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poo poo I'd try it, not even gonna front.
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Aug 11, 2019 03:04
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Leal posted:poo poo I'd try it, not even gonna front. Same, I've had Luthers and burgers with nutella on them so sure why not. Wrong side of the continent for me though.
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Aug 11, 2019 04:22
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Gatts posted:Do it...for me. Please. How much does it cost? I'll send you money to buy it. Just record the experience and share it. I can't find a price but I'm guessing at least 16aud bases on other menu items.
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Aug 11, 2019 11:47
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Looks like one of those gimmick burgers that exist not to be ordered and eaten, but as a marketing move to get people in the door out of sheer morbid curiosity.
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Aug 11, 2019 12:21
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Gatts posted:Guys....guys....what is this? It's at Norma's Bar in New South Wales. It's not often I say this, because I'll eat almost anything once, but No. Not even a remote chance in hell, flat out no.
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Aug 11, 2019 17:54
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Nope! Innovate burger people, but do that innovation by putting more beef, bacon, and cheese in my mouth. Please, and thank you.
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Aug 11, 2019 19:00
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I’ve never turned my nose up at a burger but this is some Iowa state fair fried stick of butter nonsense.
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Aug 11, 2019 19:25
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I'd try to eat that. gently caress it, you only get one go around the rock, if I'm not allergic to something and it's designed to be eaten, I may as well try eating it. I'm not excited by the idea of eating it, but I'd still try.
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Aug 11, 2019 21:47
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Big Willy Style posted:I can't find a price but I'm guessing at least 16aud bases on other menu items. Are you willing to eat the abomination? How can I send cash $20 dolla or whatever to you? Can you take pics of the experience and post? EDIT: This is one of the stranger things I've done. Try to bribe a stranger on the internet to eat something disgusting and share the experience with everyone. I feel like a creepy billionaire asking an indecent proposal or something.
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Aug 12, 2019 03:50
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