food Burgers? Hell Yeah!!

Some sliders for my Burger crave
 
DSC00974.JPG

 
DSC00975.JPG

 
DSC00976.JPG

 
DSC00977.JPG

 
DSC00978.JPG

 
DSC00979.JPG

 
DSC00980.JPG

 
DSC00981.JPG
 
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!
Click to expand...
 
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.
Click to expand...
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.
 
You must log in or register to reply here.
Back
Top