So I just tried smashing a burger on a cast iron skillet. I'm not terribly impressed, seems about the same to me. And as an aside, I still filled my kitchen with smoke. How do you sear anything in cast iron without filling the kitchen with smoke?
Use a tiny bit of butter in the pan right before you fire the burger(s). It'll impart a little flavor to the browned bits, but I kinda like it.
What are people's opinions of potato buns? My local grocery store doesn't have fancy burger buns, so I've been using those. A mediocre potato bun > a mediocre regular bun, in my opinion.
NOTE: When I say tiny, I mean tiny. Just enough to keep the patty from sticking until the meat fats can do their work. We're not making a burger roux here.
Technically not a cheeseburger, but Von's chicken adobo hamburg with fresh cut fries is so good. I had a craving and got it and brought it back to work.
Everyone keeps stopping by my cubicle to see what smelled so damn good.
I run a lunch group at work where everyone cooks lunch for everyone else one day a week. If you are smart on your day, you save lots of moneys and still eat well if not better than the usual lunch fare.
In'n'out burger is decent for a cheap standard burger but Cali people always blow it way out like it's some godly burger that will tell you the meaning of life. It's the same as Seattle people repping Dicks.
We have Five Guys so I can speak to that comparison. It's not even close. Five Guys are greasier, the fries are strictly worse than In'N'Out, and they don't use fresh ingredients the way In'N'Out does.
Bostonian who's had In N Out, Five Guys, and Shake Shack. No competition, In N Out loses in a landslide to both. Five Guys isn't greasier, it's juicier. There's a difference. In N Out is only good in comparison to those pleb chains like McDonalds and Burger King. Shake Shack is best fast food burger, tho. We've got one (soon two, oh boy) in Boston. The only reason I don't go to it every day is because it's a pain to get to, and the location isn't particularly pleasant. Once the second one opens up in Harvard, I'mma be going there all the time.
Reading this just makes me want to go and grab some mince meat and buns to make a burger at home, I pretty much have all the other ingredients. I need to go look up burger patty recipes.
Five Guys would be better if their buns could hold their own against the burger. I like Five Guys but the burger almost always falls apart. And yes it's greasy as fuck, but it's delicious. I've never had Shake Shack.
There is certainly a burger pecking order out there. Five Guys is probably close to the top of fast food burgers, but they aren't the end-all be-all of burgers.
To be honest, I'm not sure if anyone can produce a fast food burger as good as a semi-competent cook could produce at home. The time and other constraints of fast food kind of make it difficult to pull off.
Now the best burgers I've ever had come from the Met Burger Bar. However, it's not a fast-food restaurant but more of a "side car" to a higher-end steakhouse/restaurant.
Ate at Ted's Montana Grill for the first time ever over the holiday. I had a bison burger with horseradish cheddar,mushrooms, and braised bison brisket. I think it was the "No. 11" on the menu.
I have never put anything better in my mouth. Holy shit I want all the bison.
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http://www.buzzfeed.com/ricks15/the-ramen-burger-will-save-us-all-4cvv
I had the Kalbi salmon. It was just as tasty.
What are people's opinions of potato buns? My local grocery store doesn't have fancy burger buns, so I've been using those. A mediocre potato bun > a mediocre regular bun, in my opinion.
NOTE: When I say tiny, I mean tiny. Just enough to keep the patty from sticking until the meat fats can do their work. We're not making a burger roux here.
http://www.theburgerspriest.com/secret-menu/
I love all the name, especially the hypocrite one.
Everyone keeps stopping by my cubicle to see what smelled so damn good.
@Andrew, that's a pretty cool idea.
Also you have to be scared of their meat preparation to the point that you need to order a "vegetarian" burger to avoid food poisoning?
In-N-Out can go eat a dick. Schnipper's, Shake Shack, or even Five Guys > In-N-Out any god damned day.
The only plus I'll give to Five Guys is bacon.
I need to go look up burger patty recipes.
At home, I could buy a prime rib, dry-age it for like 60 days, and then turn it into a burger.
Yes, dry-aged prime rib burger - because I can.
To be honest, I'm not sure if anyone can produce a fast food burger as good as a semi-competent cook could produce at home. The time and other constraints of fast food kind of make it difficult to pull off.
Now the best burgers I've ever had come from the Met Burger Bar. However, it's not a fast-food restaurant but more of a "side car" to a higher-end steakhouse/restaurant.
I have never put anything better in my mouth. Holy shit I want all the bison.