Show us yer Burger

[Polish_Blue_Army]

 

[Efcjake]

I'm in agreement with Ron in that "chips without mayonaise is no chips", but my God they look a bit anaemic.
Are they meant to be chips or just chipped raw potato ?

I'd give that burger a go though, even if it does look like a heart attack on a bun.

Even the Donair meat looks like it could have done with a few more seconds under the broiler tbh.

 

[Efcjake]

I have a polish mate who thinks a single slice of bread with a bit of ham and tomato on it is a sandwich. It isn't a sandwich unless it has TWO pieces of bread. This is why I no longer take any culinary criticisms from polish people.

 

[Whistlin' Dixie]

I have a polish mate who thinks a single slice of bread with a bit of ham and tomato on it is a sandwich. It isn't a sandwich unless it has TWO pieces of bread. This is why I no longer take any culinary criticisms from polish people.

Not an 'open' sandwich, then?

(I agree with you btw)

 

[Efcjake]

Not an 'open' sandwich, then?

(I agree with you btw)

We had this discussion in great detail and he was determined that it was a sandwich, open-faced or not. The whole point of the thing is that it goes between two pieces of bread.

 

[carlos21]

We had this discussion in great detail and he was determined that it was a sandwich, open-faced or not. The whole point of the thing is that it goes between two pieces of bread.

What you having for your tea,

 

[Efcjake]

What you having for your tea,

Mooshoo Pork Belly Pancakes from this boss take out place in town. They are fit mate. Looks a bit like this:

Will be having a few.

 

[Whistlin' Dixie]

Will be having a few.

A 'few'?

Judging by the size of them, I'd want a few hundred (Probly for the same price)

 

[Efcjake]

A 'few'?

Judging by the size of them, I'd want a few hundred (Probly for the same price)

Pork Belly fills you up quick despite it looking like not much at all. Very fatty, very rich, very tasty, very long time on the loo tomorrow.

 

[Whistlin' Dixie]

Pork Belly fills you up quick despite it looking like not much at all

The problem with chinese scran is one fart and it's all gone, then yer hungry again.

 

[TheFinnFan]

If you could please mate. I use mostly beef but mix in some minced fatty pork, its what you put with it that makes it, for me .. Smoky Tomato Ketchup, streaky bacon, Chilli relish and melted Monterey Jack Cheese, also add some Liquid Hickory smoke to the burger mix

I use grounded meat (100%beef)

400g (2 big hamburgers for adults, if you make thinner burgers and with smaller bun it is enough for 4 people)

Ok so you will mix next ingredients all together for good beef dough. Very easy.

400g beef
2 tablespoons / sour cream
2 tablespoons / breadcrumb
2 tablespoons / grill spice

2 teaspoons / capsicum spice (redpepper)
1 teaspoons / Black pepper
1 teaspoons / cumin

+ about 1/2 decilitre of fresh chive bits

Very easy...just mix it all together in the morning and let it be in the fridge many hours and grill it later when it has settled and all the spices are "melted " together...

Tips:

+mould those pattys right after you have mixed all the ingredients when they are extra Moist
+make it thick pattys have to be manly and you can push the centre of that patty a bit thinner because it always puffs up from centre
+grill it on coals, gives best taste
+my personal affection is cheddar and blue Cheese. ...but if you put these on the patty dont put it too early. ..just in the late stage of when beef is well done. You dont want to melt it too much.
+throw the buns in the grill right in the later stage too just like Cheeses.


There you go pal.

(I use Weber coal grill)

 

[Sid James]

I use grounded meat (100%beef)

400g (2 big hamburgers for adults, if you make thinner burgers and with smaller bun it is enough for 4 people)

Ok so you will mix next ingredients all together for good beef dough. Very easy.

400g beef
2 tablespoons / sour cream
2 tablespoons / breadcrumb
2 tablespoons / grill spice

2 teaspoons / capsicum spice (redpepper)
1 teaspoons / Black pepper
1 teaspoons / cumin

+ about 1/2 decilitre of fresh chive bits

Very easy...just mix it all together in the morning and let it be in the fridge many hours and grill it later when it has settled and all the spices are "melted " together...

Tips:

+mould those pattys right after you have mixed all the ingredients when they are extra Moist
+make it thick pattys have to be manly and you can push the centre of that patty a bit thinner because it always puffs up from centre
+grill it on coals, gives best taste
+my personal affection is cheddar and blue Cheese. ...but if you put these on the patty dont put it too early. ..just in the late stage of when beef is well done. You dont want to melt it too much.
+throw the buns in the grill right in the later stage too just like Cheeses.


There you go pal.

(I use Weber coal grill)

Nice, is the sour cream for taste and binding, also what's grill spice

 

[TheFinnFan]

Nice, is the sour cream for taste and binding, also what's grill spice

Sour cream gives it textture and moists it a bit. ...grill spice (barbecue spice)

 

[DownOnTheUpside]

I dont get why people put onions in, tastes awful and ruins the texture
I like the aldi aberdeen angus quarter pounders with a load of extra strong cheddar melted on

 

[Polish_Blue_Army]

I have a polish mate who thinks a single slice of bread with a bit of ham and tomato on it is a sandwich. It isn't a sandwich unless it has TWO pieces of bread. This is why I no longer take any culinary criticisms from polish people.

have you tried a real bread for once ? not this sliced toast [Poor language removed]