Burger Thread. Yes!
- Thread starter Yetman
- Start date
UnderOpenSky
baseline neural therapy
People have such funny ideas about breakfast. What's wrong with eating what is tasty at other times when you are preparing yourself to face the world?
UnderOpenSky
baseline neural therapy
I finally got round to making some for the first time since this thread was started. 500g of lean mince became two good sized burgers with plenty of cheese and bacon. 
I think the hardest part about making a decent burger is finding the right roll, that's not to thick.
I think the hardest part about making a decent burger is finding the right roll, that's not to thick.
Global Stoner said:I finally got round to making some for the first time since this thread was started. 500g of lean mince became two good sized burgers with plenty of cheese and bacon.
I think the hardest part about making a decent burger is finding the right roll, that's not to thick.
The roll/bun is tricky. I like a soft bap, lightly toasted myself but they can go soft. A ciabatta can fuck off frankly.
Did a couple of cowboy burgers yesterday...
Toasted bun
Mayo on the bottom
Two onion rings
Sliced tomato
Burger patty
Fried onions and jalapeños
Cheese
Bacon
Fried egg
Burger relish
UnderOpenSky
baseline neural therapy
That sounds nice. Well other then the egg, but that's a personal thing.
It's finding rolls that are big enough for epic sized burgers. I could just make two smaller ones, but then I'd feel greedy(er).
It's finding rolls that are big enough for epic sized burgers. I could just make two smaller ones, but then I'd feel greedy(er).
UnderOpenSky
baseline neural therapy
Still struggling to find big enough burger rolls that are wide enough. 
Still tonight created....half pound burgers with 4 rashers of bacon in each with cheese.
Still tonight created....half pound burgers with 4 rashers of bacon in each with cheese.
News from Westminster 
http://www.standard.co.uk/comment/c...ths-wellcooked-antiburger-policy-8412777.html
http://www.standard.co.uk/comment/c...ths-wellcooked-antiburger-policy-8412777.html
Pingu
Credo
if you're passing
ooohh forgot about thgis.. aparently they add.. 0% its just the meat in their patties. The venison ones though they do add a bit of finely chopped bacon to prevent it from being too dry - but not much
Yetman
Cheesecar Fucksquad #1
Still struggling to find big enough burger rolls that are wide enough.
Still tonight created....half pound burgers with 4 rashers of bacon in each with cheese.
I know they say you can never have too much bacon but you can have too much bacon....streaky is best on burgers as well. And a wholemeal bap? Come on...
Patty looks amazing though
Yetman
Cheesecar Fucksquad #1
News from Westminster
http://www.standard.co.uk/comment/c...ths-wellcooked-antiburger-policy-8412777.html
Pff. Posh twatbastards with their uncooked burgers. I've had a rare burger before and it's like eating mush. Wrong. Just wrong.
pinkmonkey
2.4 hour party person
I was taken out of Hong Kong Airport in a wheelchair a day after eating an undercooked angus burger in Langhams hotel. Cue two days in an airport hotel with stuff projectiling out of both ends. They're right, mince is really dodgy eaten rare, its not the same as rare steak.
fogbat
The Talibum
I love my steak rare, but it's too uncooked in a burger. As you say, it's mush.
Medium rare is about right
UnderOpenSky
baseline neural therapy
Has anyone got any of the Tesco "special" ones in the freezer. I'm a bit gutted I didn't get any before the recall, would have liked to have tried them.
Yetman
Cheesecar Fucksquad #1
Good point, you'd probably pay a lot of money to get an actual horse burger over here.
Anyone seen that documentary about that nutter from Eastern Europe who swims the whole length of the Amazon while getting totally pissed all the time?
He loves horse burgers.
The Fish Man, as he was called by the local tribes, almost died in the process several times. Towards the end of his marathon ordeal his blood pressure was at heart attack level, his entire body full of subcutaneous larvae and besieged by dehydration and exhaustion.
Martin is an endurance swimmer who swims rivers – the Mississippi, the Danube, Paraná and the Yangtze prior to the Amazon – to highlight their pollution to the world. During this epic journey he suffered from blisters, sunburn, exotic stomach illnesses, all the while trying to avoid piranhas, anacondas, crocodiles, alligators, river sharks, and a small parasitic fish known as the candiru. Martin is also a rather overweight horse-burger loving Slovenian in his fifties, who drinks bottles of red wine to get extra power...even when swimming.
Anyone seen that documentary about that nutter from Eastern Europe who swims the whole length of the Amazon while getting totally pissed all the time?
He loves horse burgers.The Fish Man, as he was called by the local tribes, almost died in the process several times. Towards the end of his marathon ordeal his blood pressure was at heart attack level, his entire body full of subcutaneous larvae and besieged by dehydration and exhaustion.
Martin is an endurance swimmer who swims rivers – the Mississippi, the Danube, Paraná and the Yangtze prior to the Amazon – to highlight their pollution to the world. During this epic journey he suffered from blisters, sunburn, exotic stomach illnesses, all the while trying to avoid piranhas, anacondas, crocodiles, alligators, river sharks, and a small parasitic fish known as the candiru. Martin is also a rather overweight horse-burger loving Slovenian in his fifties, who drinks bottles of red wine to get extra power...even when swimming.
UnderOpenSky
baseline neural therapy
I'm glad of this thread....always liked burgers, but never used to be something I cooked. Now they've become an almost weekly thing.
Someone cooked me some the other night (shop bought) that had Mozzarella and Tomato in them. Sounds weird, but they were surprisingly tasty.
Someone cooked me some the other night (shop bought) that had Mozzarella and Tomato in them. Sounds weird, but they were surprisingly tasty.
UnderOpenSky
baseline neural therapy
And we're off
I'm not sure the reason I use eggs to bind them, other then as a vessel for other tasty things.
I'm not sure the reason I use eggs to bind them, other then as a vessel for other tasty things.
I use eggs too - I find 'proper' mince a bit drier than supermarket stuff. I think it depends on the mince. The mincemeat I made from dexter fillet steaks was quite dry so I had to throw in an egg.
There's no right or wrong way: only the way you like them to be made init.
There's no right or wrong way: only the way you like them to be made init.
UnderOpenSky
baseline neural therapy
They weren't quite so good as the last ones I made...not sure what I changed or if it was just the mince.
Anyway I got beaten by the meat (the two big ones were mine)
Anyway I got beaten by the meat (the two big ones were mine)
Yetman
Cheesecar Fucksquad #1
Oh did you all hear about the guy who ate every day at the Heart Attack Grill, having a heart attack?
Check the place out. Not only do they do massive burgers, but they are served by hot girls in nurse uniforms with their pants showing
The guy who died was only about 50 as well. He could have done with one of these:
sorry
Check the place out. Not only do they do massive burgers, but they are served by hot girls in nurse uniforms with their pants showing
The guy who died was only about 50 as well. He could have done with one of these:
sorry
spring-peeper
Well-Known Member
No-one serves undercooked burgers around here. There is too much chance of killing someone with "Hamburger Disease".
http://www.thecanadianencyclopedia.com/articles/hamburger-disease
When people use barbecues to cook hamburgers for others to consume (picnic/soccer game), they tend to partially cut each one open to ensure it is cooked properly.
spring-peeper
Well-Known Member
I am really hungry and am craving a hamburger. Too bad it is only 8:30 in the morning
Yetman
Cheesecar Fucksquad #1
It's the same as say steak tartare or blue/rare steak. Though I sincerely hope that any burger served uncooked is home-made from freshly minced beef.....just look at it though, LOOK AT IT
