Unless you are a child with a sweet tooth who believes in Unicorns
Burger Thread. Yes!
- Thread starter Yetman
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Soft white floury bap for me. Toasted on the inside only to assist with absorbing burger grease.
Usually a bit of bacon sliced into thin strips, cheese and some onions. Occasionally a few Jalapeños depending on mood.
Sauce varies. Sometimes a bit of mustard. Very occasionally ketchup. Quite like a tomato relish or salsa but on the side is better for me.
Tend not to have chips. Would rather have two burgers.
Usually a bit of bacon sliced into thin strips, cheese and some onions. Occasionally a few Jalapeños depending on mood.
Sauce varies. Sometimes a bit of mustard. Very occasionally ketchup. Quite like a tomato relish or salsa but on the side is better for me.
Tend not to have chips. Would rather have two burgers.
I like all the toppings on my home made burger.
Bacon, cheese, fried onions, one slice of beed tomato, jalapeno peppers, and I'll often have brown sauce and ketchup too.
The bun cannot be too bulky. I like a brioche bun that's not fresh out of the pack. That way everything stays put at least until I get it into my mouth.
Bacon, cheese, fried onions, one slice of beed tomato, jalapeno peppers, and I'll often have brown sauce and ketchup too.
The bun cannot be too bulky. I like a brioche bun that's not fresh out of the pack. That way everything stays put at least until I get it into my mouth.
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Brioche is wrong. Simply wrong.I like all the toppings on my home made burger.
Bacon, cheese, fried onions, one slice of beed tomato, jalapeno peppers, and I'll often have brown sauce and ketchup too.
The bun cannot be too bulky. I like a brioche bun that's not fresh out of the pack. That way everything stays put at least until I get it into my mouth.
Elpenor
a clown’s heart and a mandolin
I’ve been converted to this approach to, did some lockdown burger making and decided quickly chips were a waste.
My technique is to broadly recreate the McDonald’s cheeseburger (but using better ingredients. Toasting the bun was key, and I found a really good sweet mustard in Aldi. I don’t feel tomato or lettuce belong on a burger, at least not one of homemade ones.
Numbers
an ting!
No wai!!!!
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Saul Goodman
It's all good, man
But you just said:
So everything you say after (or before) that should be taken with a salt mine.
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The Lidl things aren’t real burgers of course. They’re better than vege burgers, most things are.
Numbers
an ting!
I do as it goes brother, absolutely essential for me.
The World's 50 Best Burgers 2020 • Burgerdudes
Världens största webbplats om burgare med recensioner hela världen. Vi kan guida dig med 700+ recensioner från fler än 50 länder.
Number six.....Brioche Bun.
Number one.....pretzl bun.
Ha.. brioche is absolutely delicious with beef burgers.. just toast the bun.
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Pretzel I’d give you, but never brioche. Brioche has its place, it’s wonderful for breakfast or in bread and butter puddin, but not with a burger.The World's 50 Best Burgers 2020 • Burgerdudes
Världens största webbplats om burgare med recensioner hela världen. Vi kan guida dig med 700+ recensioner från fler än 50 länder.www.burgerdudes.se
Number six.....Brioche Bun.
Number one.....pretzl bun.
Ha.. brioche is absolutely delicious with beef burgers.. just toast the bun.
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I‘ve tried it. It’s wrong.Try it sometime. It's worth trying. I didn't believe it til I tried it.
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I‘ve had it a couple of times in those upmarket burger places. It’s never right.Did you toast it?
One good thing about living here is people use proper bread for burgers.
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You can get brioche that isn't so sweet. Beef is rather nice with some sweetness though.. in my opinion.
jonnyd1978
Handsome lads are playing chess in your area
I'm giving a brioche bun a tick. Toasted in the pan when the burger is nearly done.
moochedit
I'm not feeding seagulls
When it's been 4 months since you last had a burger that you didn't make yourself, and the lockdown has finally been lifted. You're salivating at the thought of a big, juicy burger, so you jump in the car and drive into town for a mouth-watering 7.5 oz burger.
View attachment 224633
You queue for twenty minutes, respecting social distancing, then finally it's your turn to order. You order your meal, and wait patiently in the waiting area, knowing that this succulent burger is going to make it all worthwhile. Fifteen minutes later it finally arrives, and you sit and unwrap the parcel of meaty goodness you've waited oh so long to enjoy! And this is what you find...
View attachment 224634
They never look like the photo
Who are "supermacs"? Do Ronalds lawyers know?
8ball
Decolonise colons!
I don’t know whether it’s wrong, but I like a fairly heavy, seedy granary roll with a burger.
sideboob
Well-Known Member
I use toasted bread for all my burgers. Much better selection of bread available than there are buns. The fact that people are talking about using brioche for burger buns proves that there is not enough variety of buns available.
They never look like the photo
Who are "supermacs"? Do Ronalds lawyers know?
Irish chain. Run by a guy called Pat McDonagh. Great chicken breast burgers to be fair to them.
And they won when mcdonalds tried to force them to change their name.
They also do an excellent cod and chip.
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After all this discussion about the bun component, how do you feel about the cooking of the burger itself? I like mine slightly under done, sort of medium rare, a little pink in the middle and some juices running if possible. The burgers in many places are overcooked in my opinion.
platinumsage
HaveMyPassword123
It's not a steak. I don't want my minced meat of unknown origin to be raw in the middle.
