Callum91 said:I've never tried one either but I'm 100% open to try any sort of burger! Might have a go at making some myself, actually. All this red meat can't be good for me...
The burger posse has a project for this week it seems
Callum91 said:We need badges, capes, slogans, membership cards. And a clubhouse that has a big frying griddle smack bang in the middle where we can practice our dark arts.
And a SECRET knock
Double cheese attack there! Like it. What sauce did you go for?
Callum91 said:Anyone tried using those Dairylea cheese triangles with a burger? I've ran out of all other kinds and I'll be skint for a few days so it's all I've got. Must be worth a punt, right? Just not sure of the best way to utilise them, should I spread them onto the buns or let them ''melt'' on the burger whilst it's cooking? Prole food, not soul food
twentythreedom said:Actually, there may be a gap in the market for a FEB burger, done properly (not a McD style effort)
Bun, burger, bacon, egg, mushrooms, tomato, black pudding... Maybe do the bun like a fried slice. Hmmm...
I quite like to try a horse burger intentionally.
MEAT REPORT:
At the weekend I ate a load of unusual BBQ'd meats..
)
- Alpaca Burgers (2 in a 220g Pack)
- Bison Burgers (2 in a 220g Pack)
- Springbok Sausages (6 in a 360g Pack)
- Crocodile Burgers (2 in a 220g Pack)
- Elk (Moose) Sausages (6 in a 360g Pack)
- Horse Red Wine & Mustard Burgers (2 in a 220g Pack)
- Ibérico Sausages (6 in a 360g Pack)
- Kangaroo Burgers (2 in a 220g Pack)
- Llama Diced Steak (350g Pack)
- Rosé Veal Burgers (2 in a 220g Pack)
- Zebra South African Curry Burgers (2 in a 220g Pack
Lovin yer work, it must be a first! , but would you mind going into more detail pls with a brief description of each one (what it tasted like, how you dressed them etc), and which ones stood out?
I am certainly curious as to what the Zebra South African Curry burger looked like - and tasted (apart from curry, maybe they should have left natural...)
thanks
Not the pickle though, too risky. They never used to do this, but I've seen the production caller whip pickles off stuff in the bin nowadays and hand it out in response to grill orders.This is my trick if I have time. Ask for the burger without something and it's always so much better.
Not the pickle though, too risky. They never used to do this, but I've seen the production caller whip pickles off stuff in the bin nowadays and hand it out in response to grill orders.
It's a damn site harder to scrape ketchup from the bun, and you can stick it on again using the ketchup dispensers
Lucky Chip does rock, never had a duff burger from the Netil Market stall, but had one at the sebright the other week before a gig and it was shite Semi cold & greasyHave you tried Lucky Chip in Netil market? That's a burger van that does one of the best burgers in London! However it is a bit pricey and does fall into the 'queue of about 20+ people' Callum91 describes.
So, I can't really provide any detail.
I can tell you my house smells bad now..
Badgers said:I came to the same conclusion about the llama
Global Stoner said:I don't like ketchup on burgers so it works nicely for me anyhow.
Whoa there pickleboy! They're a bit fat aint they?! Maybe cos I don't like pickles but still, at that width they'd surely be a tad overpowering no?
Feeling the muffins though....this could be a new revolution. Might try them some time this week
Excellent arrangement skills there btw