food Burgers? Hell Yeah!!
- Thread starter texas blues
- Start date
Until you learned he eats turkey bacon? I have proof.
Alright which one of you hobo's clicked like on my post just so you could click unlike? Bastiges!
No words. Just pictures.
I don't have any words for that. I'm speechless.
If those burgers didn't look that good I wouldn't have anything to say.
I mean those things look awesome Boss! I just don't know what to say.
The meat is pink (perfect), I like that style of bun, mmmmm with the pickles, mmmmmm
The juicy juice on the plate, cheesy pleezy goodness, all ooey gooey yum yum.
I am just at a loss for words.
If those burgers didn't look that good I wouldn't have anything to say.
I mean those things look awesome Boss! I just don't know what to say.
The meat is pink (perfect), I like that style of bun, mmmmm with the pickles, mmmmmm
The juicy juice on the plate, cheesy pleezy goodness, all ooey gooey yum yum.
I am just at a loss for words.
Well here's what I get for not reading the correct rules for the TD - a delicious dinner and fed my friends but alas, the best burgers evar and no TD for me.
After being mocked by Scovie, I figured I'd post 'em here. So without further ado, the GuacyDog Burger!
Ingredients used:
Fresh guacamole:
6 Avacados
1 ripe roma tomato. 1/2 of it diced, and set aside
juice from 1/2 lime
2 fresh Serrano chili peppers
2 Tbsp Lucky Dog Hot Sauce Red Label
1/4 tsp sea salt
1/8 C diced red onion
Avo, 1/2 tomato (not diced) salt, lime, LDHS, onion & serranos went into the Cuisinart with the plastic blade.
Pulsed to the desired consistency, spooned into a bowl and mixed in the 1/2 Roma Tomato (diced)
Made a beer bath in a cast iron skillet with sliced red onion, a drizzle of olive oil & 1/2 an Anchor Steam beer.
Filet Mignon was on sale, and I scored 3/4 lb for $6.
I ground the filets with my neighbor's mixer attachment & mixed that in with ~1.5 lbs 80% lean ground beef
I then sprinkled in finely grated 3 year aged Gouda (a sharp hard cheese), just about 2 Tbsp for a hint of flavor. This formed 3 X 11 oz patties (pre-cooked weight)
Beer bath red onions w/garlic on the grill
Took a pan and filled with olive oil & garlic cloves. When boiling, we poured in about 1 C of dried Parmesan/Romano blend and let cook until the garlic had that soft/roasted consistency.
When garlic was almost done and onions were about ready, on went the burgers - took a towel & very very lightly rubbed the grill with olive oil to prevent sticking (which didn't work as well as it usually does) and tossed on the burger patties:
Onion and burgers right before pulling:
Plated up:
This is an onion bun with Englehoffer stone ground mustard and sliced tomato on the top bun. Patty dressed with a blanket of sauteed onion, 2 slices of thick cut maple bacon, a generous dollop of guacamole, a slice of roasted red pepper, and 3 parmesean-garlic cloves (that smushed into paste when I closed the bun) & drizzled with Lucky Dog Red Label hot pepper sauce.
And it was the best burger I've ever had. Ever.
Bow to the GuacyDog filet-gouda-bacon-guac burger.
Amen.
After being mocked by Scovie, I figured I'd post 'em here. So without further ado, the GuacyDog Burger!
Ingredients used:
Fresh guacamole:
6 Avacados
1 ripe roma tomato. 1/2 of it diced, and set aside
juice from 1/2 lime
2 fresh Serrano chili peppers
2 Tbsp Lucky Dog Hot Sauce Red Label
1/4 tsp sea salt
1/8 C diced red onion
Avo, 1/2 tomato (not diced) salt, lime, LDHS, onion & serranos went into the Cuisinart with the plastic blade.
Pulsed to the desired consistency, spooned into a bowl and mixed in the 1/2 Roma Tomato (diced)
Made a beer bath in a cast iron skillet with sliced red onion, a drizzle of olive oil & 1/2 an Anchor Steam beer.
Filet Mignon was on sale, and I scored 3/4 lb for $6.
I ground the filets with my neighbor's mixer attachment & mixed that in with ~1.5 lbs 80% lean ground beef
I then sprinkled in finely grated 3 year aged Gouda (a sharp hard cheese), just about 2 Tbsp for a hint of flavor. This formed 3 X 11 oz patties (pre-cooked weight)
Beer bath red onions w/garlic on the grill
Took a pan and filled with olive oil & garlic cloves. When boiling, we poured in about 1 C of dried Parmesan/Romano blend and let cook until the garlic had that soft/roasted consistency.
When garlic was almost done and onions were about ready, on went the burgers - took a towel & very very lightly rubbed the grill with olive oil to prevent sticking (which didn't work as well as it usually does) and tossed on the burger patties:
Onion and burgers right before pulling:
Plated up:
This is an onion bun with Englehoffer stone ground mustard and sliced tomato on the top bun. Patty dressed with a blanket of sauteed onion, 2 slices of thick cut maple bacon, a generous dollop of guacamole, a slice of roasted red pepper, and 3 parmesean-garlic cloves (that smushed into paste when I closed the bun) & drizzled with Lucky Dog Red Label hot pepper sauce.
And it was the best burger I've ever had. Ever.
Bow to the GuacyDog filet-gouda-bacon-guac burger.
Amen.
Tanks Mucho.
Jus a lil' practice for June. Okay now I'm ready.
Shall I Sum it up for you? Screwed!
Jus a lil' practice for June. Okay now I'm ready.
Shall I Sum it up for you? Screwed!
THP: my burgers just showed yours where the bar is set. I have to out-do myself, so I'm afraid you don't have a chance.
THP: my burgers just showed yours where the bar is set. I have to out-do myself, so I'm afraid you don't have a chance.
I really don't have to worry you don't seem to know how to read
THP pure money!
LD. Good Gawd'!
A whole heap load of h b & r goin' on here!
LD. Good Gawd'!
A whole heap load of h b & r goin' on here!
Good thing this ain't a readin' contest then I guess!I really don't have to worry you don't seem to know how to read
LD my mind = blown
Not a fan of the sweet onion kaiser rolls?
Kaiser rolls to me are just okay as they tend to be on the dry side. A potato roll on the other hand is the perfect vehicle for awesomenessessess. Better yet, put that burger between 2 grilled cheese sammich's FTW!
They were fresh, soft & delicious actually...I guess that was just critical mass for what one of those buns was engineered to hold...that was a substantial meal!
