inspired by another burger thread without pics:mrgreen:
post your own pic! I made it today with avocado ,beet root, crream cheese and arugula
View attachment 67200369
LOL thats not a burger!
Here's my dream burger- its gotta have cheese and bacon, lotsa bacon!
Also a thick bun to handle all the lovely gooeyness. And it must have fries to go with it (and onion rings).
inspired by another burger thread without pics:mrgreen:
post your own pic! I made it today with avocado ,beet root, crream cheese and arugula
View attachment 67200369
inspired by another burger thread without pics:mrgreen:
post your own pic! I made it today with avocado ,beet root, crream cheese and arugula
View attachment 67200369
LOL thats not a burger!
Here's my dream burger- its gotta have cheese and bacon, lotsa bacon!
Also a thick bun to handle all the lovely gooeyness. And it must have fries to go with it (and onion rings).
what are you trying to do with that awful pic, end the flow of American tourists to turkey?
View attachment 67200370
Medium Rare Angus
Fresh Bun.
Sliced cheddar
Onion Rings and a fried egg. The yolk should burst as you bite into it
How bout this one and No I havent even thought about it.
World's Largest Hamburgers, Clearfield, Pennsylvania
:mrgreen: :mrgreen: ,yes funny.I may add falafel next time ,enough ?
Unless there's a patty of ground up animal on there, no.
When it comes to burgers there is no correlation between size and "better". In my experience bigger burgers are often dry and nasty.
An 8-12oz patty tends to make the best burger and if you mix 8 parts 80-20 ground chuck with 2 parts ground lamb, season with salt, pepper and garlic powder then add in one raw egg per pound with some Parmesan cheese and bread crumbs from fresh Ciabatta as a binder you get an awesome burger patty.
I usually dont like meatballs beefs bacons in hamburger but sujuk and mustard would make it great
When it comes to burgers there is no correlation between size and "better". In my experience bigger burgers are often dry and nasty.
An 8-12oz patty tends to make the best burger and if you mix 8 parts 80-20 ground chuck with 2 parts ground lamb, season with salt, pepper and garlic powder then add in one raw egg per pound with some Parmesan cheese and bread crumbs from fresh Ciabatta as a binder you get an awesome burger patty.
When it comes to burgers there is no correlation between size and "better". In my experience bigger burgers are often dry and nasty.
An 8-12oz patty tends to make the best burger and if you mix 8 parts 80-20 ground chuck with 2 parts ground lamb, season with salt, pepper and garlic powder then add in one raw egg per pound with some Parmesan cheese and bread crumbs from fresh Ciabatta as a binder you get an awesome burger patty.