food Burgers? Hell Yeah!!

SumOfMyBits said:
 
They were fantastic for about a minute and 17 seconds. Then they ceased to exist.
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They do look amazing and eating them quick was required for many reasons! I would have eaten them just to keep that awesome bun from getting soggy in the awesome juices. 
 
The Hot Pepper said:
GOOD GAWD DANG SUM!
 
DO WANT!
 
I don't mean to question your Cuban (serious question) but aren't those maduros, not tostones? From the caramelization, looks like ripe plantains. Or technically, maduros done tostones style (twice fried with a smash).
 
Mmmmm.
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The plantain was still green, but about a week old with some black spots. Still firm when peeled. No yellow. Maybe it was in between, but it tasted like a tostone.
 
Ah! Thanks! Probably the butter makes it look more like a maduro! The glistening of the browner spots.
 
Very nice!
 
Yeah. Maduros are usually candied with brown sugar. Makes them even darker. And they are much softer. Sometimes baked instead of fried, too. The best maduros are made from plantains that are almost completely black. Good stuff.
 
I love to be loving that burger!
 
Simple.
 
And trailer park with the velveeta.
 
And pickles.
 
Love my tomatos but prefer pickles.
 
I'm balls deep on it.
 
I like the idea of the stuffed burger...is that mayo on the buns ?

Yes I usually mix mayo and some type of hot sauce but this time I slapped the black label on the burger as it cooked.
 
I smashed out some burger the other night.  2.25lbs of chuck I ground up made 9 patties, so they were about 1/4lb each.  I found that if I use my ice cream scooper to make the balls a while prior to cooking, and place them on a plate and back into the fridge, my results are better.  I guess cooking 2 patties at a time, pan frying bacon & jalepenos & onions, preparing to scoop more meat and drinking whiskey is just too many things to do at once.  
 
This burger was a triple patty beast.  Three pieces of American cheese, a couple pieces of bacon (somewhere in there) and jalepenos and onions.  I have no idea what the sriracha went on.... I'm guessing there were french fries from the oven thrown into the meal at some point?
 

 
 
Holy crap Count that 'thang is huge like Godzilla huge.
 
I too grind my own chuck and yep, ice cream scoop.
 
My hands never touch the meat after its ground.
 
Scoop it and then smash technique in cast iron.
 
Bun's a little too charred on one side but I'd still hit it.
 
The scheeze is oozy goozy.
 
My mouth would have culinary sex with that burger.
 
texas blues said:
 
 
Bun's a little too charred on one side but I'd still hit it.
 
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Tell me about it.  I melt butter in a saucer, then butter the buns and throw them under a hot broiler.  It became apparent upon removing them that "while I pour me a beer" amount of time under the broiler was too much.  However, I couldn't let the butter and bun go to waste.   And honestly by this point in the evening it didn't make me much difference, this could have been posted in the drunken chef thread for sure  :drunk:
 

 
 
 

That is indeed some charming caramelization!
 
I also dig your Unknown Hinson avatar. He lives only about an hour north of me
and I've seen him perform many dozens of times. Had I not recently given away
a plethora of posters and flyers for various gigs, I'd offer to mail some to you.
 
That is only too much awesomenessessess Robbie.
 
Love that guy.
 
Party liquor.
 
Womernz.
 
You're makin' me hijack my own thread now.
 
But its okay.
 
I'm drankin'.
 
Incredible musician and entertainer.
 
https://www.youtube.com/watch?v=g1diqC6HCZE
 
(speaking on TB's behalf)

It's maillard!!!!!!!!!!!!!!!!!!!!

:D

http://www.youtube.com/watch?v=KhLZ2_KTqf4
 

 
Ha......I generally don't put ketchup on a burger, nor leave the lettuce untrimmed, but it just goes to show you what a Good...bottle of Rum...can do ........ :drunk:
 

 
was grilled over some Pecan Wood...............I theen............. :lol:
 
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