I used to be opposed to the idea of having less than one piece of cheese per meat patty, but I guess I'm sorta used to it since McDonald's made the McDouble.
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BurgerTime
- Thread starter Johnny Unusual
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- candice suns out buns out
We went to an Indian place in PEI on the weekend and they had something called a "noodle burger" on the menu so we had to order it even though it was probably a mistake (I usually consider ordering domestic foods at a restaurant specializing in other cuisines to be squandering an opportunity, but in this case we just made it our appetizer), and it kicked ass? It was a chickpea patty with, like, spicy yakisoba on top and it tasted amazing. Also, the fries that came with it were great, and it makes me mad that an Indian restaurant can nail french fries when many places specializing in domestic fare manage to fuck it up.
Had a fantastic burger at a semi-fancy restaurant over the weekend. The menu describes it thusly: "green tomato relish, white cheddar mornay, extra fancy sauce, fried shallots, brioche bun". I have no idea what extra fancy sauce is but it's fuckin delicious. Hell, the *bun* was fucking delicious.
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Ramen Burger Recipe
A cheeseburger with crispy ramen noodles in place of the bun.
How do you all feel about really big burgers? It seems like so many places only serve half-pound burgers - and that is usually more than I want or need.
Johnny Unusual
(He/Him)
Meat matters little to me, usually. Meat as a base, then interesting toppings. Don't need huge meat.
The meat is easily the least important part of a burger. The less of it, the better.
Johnny Unusual
(He/Him)
"This is satisfactory!"
Yeah I’m with Johnny and JBear, I’m not really in it for the beef (unless it’s *exceptionally* good beef or something interesting like bison, which isn’t usually going to be the case).
Although that said… the one advantage of a thicker patty is it can actually be cooked medium or something, whereas a thin patty will usually be done to the point of blandness rendering it even more superfluous, so for a gourmet-aspiring burger a little thickness can be a plus. Still doesn’t have to be huge though.
Although that said… the one advantage of a thicker patty is it can actually be cooked medium or something, whereas a thin patty will usually be done to the point of blandness rendering it even more superfluous, so for a gourmet-aspiring burger a little thickness can be a plus. Still doesn’t have to be huge though.
It depends on my mood.
Done right, though, a double of smaller patties can taste better than a larger patty of relative size.
Not sure I've had half-pound much, though. I usually tend to top out at quarter.
Done right, though, a double of smaller patties can taste better than a larger patty of relative size.
Not sure I've had half-pound much, though. I usually tend to top out at quarter.
I, on the other hand, am all about big burgers because I like burgs that actually feature their beef. Sometimes it feels like I can't taste the burger in my burger, and I'm not about that life. See also bland/underseasoned patties.
Johnny Unusual
(He/Him)
Not specifically burgs but please come here to vote for your favourite sandwiches
