What Instantly Ruins A Burger?

[robby b]

 

                         

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[sidcow]

22 hours ago, robby b said:

 

                         

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That would do it. 

[Chine]

On 13/03/2023 at 17:10, cyrusr said:

Oh it totally can work and can be really nice. It’s just usually over cooked and/or has a ton of sauce with. The yolk should be your sauce basically. 

Boom ! I love a runny egg on a burger !

[magnkarl]

Blue cheese of any kind, can't stand it. Especially in the quantities that now seems to be popular. Everything just tastes of stilton.

[Seat68]

5 minutes ago, magnkarl said:

Blue cheese of any kind, can't stand it. Especially in the quantities that now seems to be popular. Everything just tastes of stilton.

For me the addition of blue cheese improves a burger, heinz do a lovely blue cheese sauce that is a game changer in burger preparation.

[magnkarl]

9 minutes ago, Seat68 said:

For me the addition of blue cheese improves a burger, heinz do a lovely blue cheese sauce that is a game changer in burger preparation.

I love a good stilton. I just don't want it on my burger.

Stilton, a good salty cracker and port is an all time favourite of mine, just keep it off my burger.

[sidcow]

Cheese should be a subtle hint in a burger not an overpowering dominant force.  Really the milder the better. 

[Seat68]

2 minutes ago, sidcow said:

Cheese should be a subtle hint in a burger not an overpowering dominant force.  Really the milder the better. 

Do you also vape and drink alcohol free beer?

[sidcow]

Just now, Seat68 said:

Do you also vape and drink alcohol free beer?

I don't understand the connection but no I don't do either. 

[GarethRDR]

I'm a pure meat and bread* man myself.  Only thing that might go in there is one of the following sauce varieties; BBQ, peri-peri, chilli, peanut satay.  On a rare occasion, perhaps some melted mozzarella with slices of pepperoni (which will then impact which sauce I have), or an onion ring (BBQ sauce only) or some of those small crispy onion flakes (peanut satay only).

*fat bastard salad dodger

If I'm having a veggie/vegan burger variant, I like to splash some liquid smoke (hickory or pecan) on the patty to add some "authenticity" to the flavour.

[sidcow]

Has anyone mentioned Fish Burgers yet? 

 

[bickster]

29 minutes ago, sidcow said:

Has anyone mentioned Fish Burgers yet? 

Fish finger butty in a bun

Whats wrong with that?

[sidcow]

13 minutes ago, bickster said:

Fish finger butty in a bun

Whats wrong with that?

Fish fingers ain't fish so they're OK.

[KentVillan]

14 minutes ago, bickster said:

Fish finger butty in a bun

Whats wrong with that?

The same things that are wrong with a fish finger butty. Bread on bread. Too many layers of starch. Fish in the middle. Bad burgering. It’s the wrong plaice for such things 

[bickster]

Just now, KentVillan said:

The same things that are wrong with a fish finger butty.

[sidcow]

Fish fingers however eaten require oodles of vinegar though.  Mrs Sidcow hates vinegar so I have to prepare my fish fingers well away from hers.

[tomav84]

4 hours ago, Seat68 said:

For me the addition of blue cheese improves a burger, heinz do a lovely blue cheese sauce that is a game changer in burger preparation.

interesting...slightly off topic but would this work as a blue cheese dressing?

[Seat68]

32 minutes ago, tomav84 said:

interesting...slightly off topic but would this work as a blue cheese dressing?

I think it would, but I am addicted to the stuff and if I can I use it for everything. The bottles unfortunately are pretty small, but worth every penny.

[OutByEaster?]

I work with someone who makes their own burgers and puts a Babybel in the middle of each one.

I don't know what I believe in any more. We are all lost.

 

[Seat68]

8 minutes ago, OutByEaster? said:

I work with someone who makes their own burgers and puts a Babybel in the middle of each one.

I don't know what I believe in any more. We are all lost.

 

Babybel has no flavour at all. None. There is no point to that other than to have some hot white spillage from your meat.