Official Original (LOL) Funny Picture Thread! \m/

[Axe]

 

[FuzzyAce]

 

[mavrick102000]

 

[laxu]

View attachment 54320

Vote this guy for president!

I know a burger is not going to be any good if it has a freakin' fork stuck through it to hold it up, or it comes half assembled.

 

[bucephalus]

Vote this guy for president!

I know a burger is not going to be any good if it has a freakin' fork stuck through it to hold it up, or it comes half assembled.

Exactly. One can only open one's mouth so far.

 

[Chocol8]

Yep, as much as I like most beef on the rare side, and often grilled, burgers are best cooked thin on a griddle or hefty frying pan. I have tried making them so many ways in so many shapes, and the good old fried and smashed burger made with plenty of healthy fat and salt is simply better than any other way.

 

[Chocol8]

Oh, and taller is OK...if it is a stack of smash fried patties...with cheese and other fried shit like onions and bacon in between each layer. Now excuse me while I go down a few dozen Lipitor and shoot up with some Ozempic.

 

[FuzzyAce]

Yep, as much as I like most beef on the rare side, and often grilled, burgers are best cooked thin on a griddle or hefty frying pan. I have tried making them so many ways in so many shapes, and the good old fried and smashed burger made with plenty of healthy fat and salt is simply better than any other way.

Yep. If you need it thicker, add more patties!

 

[bucephalus]

It's all about the meat to bread ratio tbh

 

[Chocol8]

It's all about the meat to bread ratio tbh

Our local style adds a generous amount of "hot sauce" which is usually temp hot, but not spicey hot, but it is mostly a ground meat sauce to put on a ground meat burger to improve the meat to bread ratio....

But...

Even better, we have the Garbage Plate where you skip the bun and just drop the patties on top of the sides (Mac salad, homefries, beans, regular fries etc.) and then ladle a bunch of that meat sauce on top.

 

[bucephalus]

Our local style adds a generous amount of "hot sauce" which is usually temp hot, but not spicey hot, but it is mostly a ground meat sauce to put on a ground meat burger to improve the meat to bread ratio....

But...

Even better, we have the Garbage Plate where you skip the bun and just drop the patties on top of the sides (Mac salad, homefries, beans, regular fries etc.) and then ladle a bunch of that meat sauce on top.

Oh yes, sign me up for the garbage plate. I'm loving the sound of that

 

[gearJunkie]

Yep, as much as I like most beef on the rare side, and often grilled, burgers are best cooked thin on a griddle or hefty frying pan. I have tried making them so many ways in so many shapes, and the good old fried and smashed burger made with plenty of healthy fat and salt is simply better than any other way.

Maillard Reaction Explained [Meat Browning & Flavor Science]

The Maillard Reaction gives browned meat its unique and delicious flavor. Discover what it is and how it can improve your backyard cooking with our Maillard Reaction meat guide.

theonlinegrill.com

The more surface area, the better the Maillard reaction.

 

[bucephalus]

We're going to get this thread moved into the food thread soon

 

[laxu]

 

[Blix]

Going to Thailand next Friday, while I eat mostly Thai food there, there is a smash burger chain having the most delicious burgers. Look at those crispy edge!

 

[bucephalus]

They look fit

 

[mavrick102000]

 

[bucephalus]

View attachment 54341

Not a burger post. Please try again.

 

[ᛗᛜᛜᚺDᛜᎶ Ꮤᛨᚳᚴ]

 

[gearJunkie]