Two really thin burger patties with grated year old white cheddar, sauteed mushrooms, 1.5 pieces of Neuskes apple wood smoked bacon, and a fried bologna wheel between stone ground whole grain bun.
Were the burger patties homemade or did you buy them from somewhere? That looks like a “restaurant quality” burger.
just 80% ground from the store. We make them
beerorkid
| May 19, 2009
just 80% ground from the store. We make them really thin between wax paper and quick grill them. I coat the rocket hot grates with some veg oil just before putting them on so they do not stick. We both agree it is better to have two thin burgers instead of one big one cuz you get twice the surface char.
Good point! The thin patties must ensure that you can
Good point! The thin patties must ensure that you can control to what extent they are cooked. Two well seasoned patties must be mighty tasty, especially with all the other stuff you add. And is that a caesar salad in the background? Nice touch to add with a heavy burger.
just a salad made with hearts of diff lettuces.
beerorkid
| May 20, 2009
just a salad made with hearts of diff lettuces. Croutons rule. We picked up 3 diff dressings we wanted to try out. Our fave is the sun dried tomato vinaigrette and we are going to try and make our own here soon. Side salads are part of our healthy side to a rich main course health agenda. We are both wanting to health up a bit, but Theresa wants to take baby steps because she is not a big vegi fan. Lots of chicken dishes we are doing lately are striving for more healthy. Blackened chicken salads like we had last night are better than breaded chicken salads.
We are a bit picky with our ground beef choices. If we do not grind it ourselves we prefer Hollenbeck farms ground of from the super saver / Russes /Ideal brand because we know it was made on site from trimmings of other cuts. The tubes of beef at sams or other places scare the crap out of us because of the poo content.
Were the burger patties homemade or did you buy them
Mr. T | May 18, 2009Were the burger patties homemade or did you buy them from somewhere? That looks like a “restaurant quality” burger.
just 80% ground from the store. We make them
beerorkid | May 19, 2009just 80% ground from the store. We make them really thin between wax paper and quick grill them. I coat the rocket hot grates with some veg oil just before putting them on so they do not stick. We both agree it is better to have two thin burgers instead of one big one cuz you get twice the surface char.
Good point! The thin patties must ensure that you can
Mr. T | May 20, 2009Good point! The thin patties must ensure that you can control to what extent they are cooked. Two well seasoned patties must be mighty tasty, especially with all the other stuff you add. And is that a caesar salad in the background? Nice touch to add with a heavy burger.
just a salad made with hearts of diff lettuces.
beerorkid | May 20, 2009just a salad made with hearts of diff lettuces. Croutons rule. We picked up 3 diff dressings we wanted to try out. Our fave is the sun dried tomato vinaigrette and we are going to try and make our own here soon. Side salads are part of our healthy side to a rich main course health agenda. We are both wanting to health up a bit, but Theresa wants to take baby steps because she is not a big vegi fan. Lots of chicken dishes we are doing lately are striving for more healthy. Blackened chicken salads like we had last night are better than breaded chicken salads.
We are a bit picky with our ground beef choices. If we do not grind it ourselves we prefer Hollenbeck farms ground of from the super saver / Russes /Ideal brand because we know it was made on site from trimmings of other cuts. The tubes of beef at sams or other places scare the crap out of us because of the poo content.
Thanks for the comments Mr. T