DTS's Spicy 'n' Smokey Southwest Boiger
Had a hankering for this so, here it is.
About 85/15 ground beef. Thin layer under the Jarlsberg of Colgin's liquid hickory smoke. Topped with more beef to make the patty.
The fixings. Butter fried onion, cured chorizo and bacon.
From the base up: Bun, bacon, Jarlsberg, patty with cheese center, bacon, cheese, chorizo and Paul Newman's Sothwest Ranch and Sriracha mixed 70/30 with a few drops liquid smoke and topped with pickled chillies. Onions went on top but not in this pic. You'll see 'em in the final pic.
Just pink in the middle. I was going to melt the cheese in the middle but then it would have been overcooked. Spicy, smokey and juicy.
I must say for fast food that looks pretty dang guud. I love the toast on the bun, that "flat" style malliard with the outer ring only happens with the right bun, and if the bun is sliced right... the fries look like hand cut... of course, a machine, but in the style of hand cut with the angular tips from the end of the potato... I would dig on that in half a sec.
It looks like it could use a little lettuce.
In and Out is the burger bomb!
Whataburger doesn't do much for me other than the pickled péno and the salsa in the little packages for the fries
What's this Shake Shack you speak of? I may need to check it out. Where are they?
I checked out the google machine and it told me there is one a couple blocks from Times Square... Kuwait is maybe a bit to far to travel for a burger.NYC. 2 locations I believe. One in MA too but not sure where. One going to open in London and there is also one open in Kuwait if IRC.