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Burgers? Hell Yeah!!

Hey y'all looking through the sacred THP scrolls it is apparent that most awesome of foods is sorely neglected. That's right chidren's, I'm talkin' about BURGERS!! Sliders. Pub burgers. Fast food style burgers. Gastro burgers. Cheffy burgers. CHEESEBURGERS!!! Single and double meat. Triple meat. Extreme burgers. Man vs. Food burgers....the list is endless but y'all get the idea.

We won't go into the endless arguments of who created the first hamburger (Fletcher Davis) or what meat qualifies as a burger. Nonetheless....here are the rules for posting in this soon to be awesome thread:

1. Any meat goes. Beef, chicken, pork, lamb, rat, fish. Whatever, hunt it down and kill it with a knife. Its all good and I've included the options other than the traditional beef so all the kids can play in the pool. If its ground and round, its all good.

2. The damn 'thang has to be between 2 slices of bread or bun. White bread. Brioche. Sourdough. English muffin. Whole wheat. Its got to be bready. No wrap crap or wild pizza dough like chingaderra's.

3. Any cooking method goes. Grilled. Broiled. Griddled. Steamed. Deep fried. Zippo lighter.

4. Because I love to ridicule to no end tree hugging granola wimps and hippy's.....
Veggie burgers are all good. Just be prepared for the woe and gnashing of teeth and smack talk that will soon come if you post it. It will be all in fun and all good.

5. You suck at cooking? The only thing that would suck more is if you posted pics of your restaurant burger. For the sake of keeping the comedy rolling...
Any burger you didn't cook or you bought is allowed and is all good. Warning: while allowed, posting pics of BK burgers or their ilk with a splash of tabasco will bring upon you the most ridicule and insults. Even more than a veggie burger!

6. Chile's and/or hotsauce is mandatory on the burger. ON the burger, no crap on the side.

7. Pics are mandatory. No posting about a burger you made or ate without pics. You will suffer extreme ridicule and experience much loathing. Just don't do it.

8. Include a list of condiments and toppings. Mayo. Mustard. Onions. Cheese. Extract of male baboon spermatazoa. Whatever. Post it.

There it is y'all. Can you get down brown with it? Allrighty then...

RELEASE THE KRAKEN!

Here's mine. Sliders. 80/20 ground chuck from Matador Meat Market, Frisco, Tx. Cooked over fine diced yellow onions in cast iron using the smash technique. Toasted Pepperidge Farm slider buns with mustard, the onions, dill pickle and jalapeno pickle slices. Kraft brand American Plastic Cheese.

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Adult beverages are encouraged in the pics but not mandatory. Dig that awesome cast iron crust sear!

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So bring on your burgers. And that means those damn Aussie's and their stinkin' beet root too!!
 
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Most excellente' and chingon Boom.
 
As you know thats my favorite burger style and you done it up perfectly.
 
The maillard crust on the meat looks great.
 
I see just a bit of pinkness in the meat too.
 
Awesome sliders!
 
thirdcoasttx said:
Well I guess I'll be trying my hand at sliders this weekend!
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Dude, you gotta' watch this first.
 
George Motz knows burgers and sliders.
 
Dig it.
How awesome is that?
 
Done it myself many times and with nothing extry.
 
No cheese and nuthin' else.
 
Best burger I ever made and the best I ever ate.
 
 
True story.
 
texas blues said:
 
Dude, you gotta' watch this first.
 
George Motz knows burgers and sliders.
 
Dig it.
How awesome is that?
 
Done it myself many times and with nothing extry.
 
No cheese and nuthin' else.
 
Best burger I ever made and the best I ever ate.
 
 
True story.
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That is how I make mine typically and yes..... it is awesome.  I do mine on a big  cast iron griddle and they are the best burgers I make.  I do add a slice of American cheese and some fresh jalapeño slices I cook up on the griddle.
 
Boom rocks harder than Chinese 'rithmatic.
 
I hate them stinkin' Aussie's.
 
In fact I hate SoFlo too.
 
Ever 'thang those guys cook only highlights how much I suck.
 
I am really hatin' that Italian guy Essegi too.
 
Bastiges.
 
You have a lot of hate lately TB.  Maybe you should see someone about that, or maybe take up a new hobby.  Archery or trapping maybe.
 
Have mercy and hella' chingon Jay.
 
Onliest thing is the ball has to be really loose when you drop it into the pan and then you have to smash it more than you did.
 
But still, that's pert near damn perfection.
 
I was going to give you sheeit about no cast iron but I then 'membered you have a glass top stove and most likely mrs. JayT is home.
 
I know from experience not to mess with the boss.
 
Well done compadre!
 
Yes she is here, I did take out my cast iron the other day and take it or a walk around the house because I miss it.  If you don't mash it some before you put the onions on then how do you get them to sit on the ball?  Oh, and that was the first two.  After them, I figured out to mash them a little more so the onions really stuck in the meat.  I should have taken pics of the later ones.  Chingon.
 
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