Burger Thread. Yes!
- Thread starter Yetman
- Start date
Saul Goodman
It's all good, man
Did it taste as bad as it looks?
Saul Goodman
It's all good, man
cybershot
Well-Known Member
this was a ‘festival’ in Birmingham so was the tour burger van but they have permanent venues in box park Wembley, shoreditch and vinegar yard whatever that is.
Locations — Nanny Bill's
www.nannybills.co.uk
Bacon is always better in a burger, unless you go to burger king where you get a couple of microscopic limp strips that look as anaemic as hell.
Saul Goodman
It's all good, man
I've vowed never to order another anything from them containing bacon. I actually have no idea why I buy burgers from fast food joints, when I can make 5 or 6 for the price of one, and much nicer
MrCurry
right after this urgent rest
Great looking burger, but it was the chips which really caught my eye. Did you make them from scratch? (Or from potatoes?!)
Saul Goodman
It's all good, man
Thank you, I am rather proud of my chips
They start life as Rooster potatoes, which I let age for a week or so before using them. Then they're thrice fried, once at 130 deg C, until they're bendy, then left to cool, then cooked again at 150 until they start to skin, then rested again, then they're finished at 180 deg C.
MrCurry
right after this urgent rest
NiceThank you, I am rather proud of my chips
They start life as Rooster potatoes, which I let age for a week or so before using them. Then they're thrice fried, once at 130 deg C, until they're bendy, then left to cool, then cooked again at 150 until they start to skin, then rested again, then they're finished at 180 deg C.
How long, roughly, is each fry? I’ve tried making chips from potatoes in my deep fryer, but always find they colour too quickly, so cooking time gets limited by the time they can stand before they get too dark. But I haven’t tried starting as low as 130, nor letting them cool fully between fryings.Do you salt them at any stage other than when they’re finished? Any soaking in water and drying with a cloth, that kind of thing? Or just cut and drop into fryer?
Sorry for all the Qs but making good chips is something worth learning.
Saul Goodman
It's all good, man
The 130 deg part is like par boiling, but it's better.Nice
Do you salt them at any stage other than when they’re finished? Any soaking in water and drying with a cloth, that kind of thing? Or just cut and drop into fryer?
Sorry for all the Qs but making good chips is something worth learning.
How long depends on the thickness of the chips, but around 5 minutes, or until they feel par boiled and sticky.
How much I allow them to cool depends on how long I have. I don't stick to any set times. Sometimes it's only for a few minutes, and sometimes I go straight from 130 to 180 and do it in two hits, but they're always nice..
If I'm in a hurry, I'll cook them at 130 for about 5 minutes or until shaking them causes them to go a bit fluffy, then let them cool for 5 - 10 minutes while the fryer heats to 180. Sometimes I'll run them under cold water to cool them, and it works well but it can be dangerous if you put them back into the fryer wet, so I wouldn't recommend it.
What I do recommend is checking the temperature of the oil with a thermometer. Don't rely on the fryer's reading, mine was 20 degrees out when I bought it.
MrCurry
right after this urgent rest
farmerbarleymow
I'm Petee's spirit animal
How about this slow-cooker recipe?
www.thedailymeal.com
Double-decker cheeseburger casserole
This hearty recipe is from "The Great American Slow Cooker Book" by Bruce Weinstein and Mark Scarbrough. It has all the meat, cheese and pasta a college kid, or college kid at heart, could ever wish for.
www.thedailymeal.com
UnderOpenSky
baseline neural therapy
I'm not sure that's a burger!
farmerbarleymow
I'm Petee's spirit animal
Maybe not technically, but surely worth a try to see how it turns out?
Filed for future referenceHow about this slow-cooker recipe?
Double-decker cheeseburger casserole
This hearty recipe is from "The Great American Slow Cooker Book" by Bruce Weinstein and Mark Scarbrough. It has all the meat, cheese and pasta a college kid, or college kid at heart, could ever wish for.
farmerbarleymow
I'm Petee's spirit animal
You have to make it and report back. You're the type that would have a slow cooker I guess so all you need are the ingredients.
The type? Coming from you 'sweetcorn boy' that is a compliment.
UnderOpenSky
baseline neural therapy
I do and I'd eat a portion if someone made. Can see it being a greasy mess mind, so will be saving my Kcals for tasty takeaway style meats from thr fryer.
seeformiles
Lost in the wood
Just made an approximation of a BK Cheeseburger - went down a treat 
Doodler
You're quite nice when you smile
This is a recipe from an American website for a burger seasoning mix:
From here, though you have to scroll down past a load of waffle to get to the actual recipe: The Best Homemade Burger Seasoning
- 2 tablespoons paprika
- 2 tablespoons smoked paprika
- 2 tablespoons ground black pepper
- 2 teaspoons salt
- 1/2 tablespoon brown sugar
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
From here, though you have to scroll down past a load of waffle to get to the actual recipe: The Best Homemade Burger Seasoning
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Doodler
You're quite nice when you smile
Yes you just add a few bits of mince to bind it.
hash tag
Books, not bombs
Mrs tag is seriously contemplating a veggie burger kit for Christmas Day. This with a few sticks of veg Honest at Home Products
Honest at Home Products
UnderOpenSky
baseline neural therapy
The actual fuck? Even before postage that's one expensive burger.
