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Burger & Beer Thread!
- Thread starter Airborneguy
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Burger night. 13 oz home ground chuck on a buttered and toasted roll with ghost pepper cheese, caramelized onions, tomato, spicy pickles, lettuce, and mayo/mustard. And of course tots.
Not pictured is the Ballast Point Hazy Sculpin I was drinking.
Not pictured is the Ballast Point Hazy Sculpin I was drinking.
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I unfortunately do not have pics but we finally had a Meat Up last night at David Burke’s The GOAT in Hazlet, NJ. It was phenomenal. I had two burgers. It’s a nice fat patty on an English Muffin with cheddar cheese, pickles, onions, an aioli sauce and their signature sauce. One of the juiciest burgers I’ve ever had. Our hands were covered in oily goodness every time we picked up the burgers.
…and I am at The Habit Burger barely over 12 hours later for lunch with my daughter.
…and I am at The Habit Burger barely over 12 hours later for lunch with my daughter.
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I’m doing the same this afternoon! Can’t wait. Enjoy yours!
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My first attempt at smashburgers on the Blackstone griddle. Everyone enjoyed them. We sampled all of my taps of course: a wit, a hefe, an APA and a vodka seltzer.
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Wow those look awesome!
My favorite way to make burgers!
Lee0110
Member
I'm drooling!
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Smashburgers again! I’m getting better at this. They’re tougher than I expected to get right. You really need to make your “meat balls” the exact right size or else they shrink up and get fat.
We had homemade fried cheese pickles, onion rings, sautéed onions, mushrooms, two different cheddar cheeses, and corn on the cob. Fantastic!
Drinking my seltzer, some wheat beer (it kicked) and now my uncarbed dobblebock. Lol
We had homemade fried cheese pickles, onion rings, sautéed onions, mushrooms, two different cheddar cheeses, and corn on the cob. Fantastic!
Drinking my seltzer, some wheat beer (it kicked) and now my uncarbed dobblebock. Lol
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Taking a break from the smashburgers today. Run of the mill supermarket beef, brioche buns toasted with mayonnaise, pickles, American cheese, and Sir Kensington’s secret sauce. Enjoying my dopplebock today.
treacheroustexan
Well-Known Member
I bought some frozen burgers at Costco to have on hand for a quick burger here and there. Threw a couple on the pit boss pellet grill, topped with cheddar, tomato, ketchup and mayo. Toasted brioche bun. Side of cheese and potato salad and a Fat Heads Groovy Juice.
I’m not normally a huge frozen burger guy but the Costco ones are killer.
I’m not normally a huge frozen burger guy but the Costco ones are killer.
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Costco does have good burgers. The ones in the sleeve right? I buy them for parties.
Ina Garten smashed hamburgers (not smash burgers) with caramelized onions and provolone. Served with onion rings.
With Pizza Port Swami's IPA.
With Pizza Port Swami's IPA.
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Forgot to add this one from this past Saturday. It’s hands down my favorite burger, currently lol. I rated it a 9.5 on our burger group page, the highest score I have ever seriously awarded (10’s sometimes come out jokingly).
Nicholas Barrel & Roost in Red Bank, NJ. I had a Manhattan with it, no beer. Their cocktails are amazing!
Nicholas Barrel & Roost in Red Bank, NJ. I had a Manhattan with it, no beer. Their cocktails are amazing!
Mushroom and Swiss burger ordered medium rare with rings. Nothing fancy but good.
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I was down in DC the last few days. This was a smashburger that looks ridiculously tiny for some reason. I assure you it was a normal sized burger. It was the worst of the trip but still ok. The best was another smashburger we got at the Nationals stadium. Wow, that one was at 8.5 or so. The first was a so so burger at Capital City Brewing Company.
Our next meat up is Monday. I hope the place delivers. It’s our first time going there.
Our next meat up is Monday. I hope the place delivers. It’s our first time going there.
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I am down in Southern VA for a private gaming convention with 7 other guys, but most importantly, one of my best friends who is a chef. Fourteen simple burgers with just the basics but near perfect: cheese, meat, homemade seasoning and sauce. Fantastic! I ate 3.
Washed down with a local beer that I have forgotten the name of.
Washed down with a local beer that I have forgotten the name of.
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Home grilled beef with bacon cheeseburger and tomato on pretzel roll. Slaw and beans n franks on the side.
Dang Merry I think I can still hear it mooing.
I trust the butcher and it’s warmed through.
I’m not a fan of overcooked dried out red meats.First time making chorizo burgers. Won’t be my last. It was great! The fatty chorizo made for a very tender burger. And the spices, good Lord I do t know why I’ve waited this long.
I did abojt a 70/30 ratio of beef to chorizo. Topped w cheddar and guac. Between this and Oklahoma burgers, I’m never grilling hamburgers again.
I did abojt a 70/30 ratio of beef to chorizo. Topped w cheddar and guac. Between this and Oklahoma burgers, I’m never grilling hamburgers again.
I'm very, very disappointed with this thread. Not a single mention I could find of the most critical burger topping: the flaming hot green chile. In New Mexico we use Pecos Valley or Hatch chiles, in France we buy very similar chile from Morocco. When one of us looks for something in the big freezer and sees those packages of frozen chile we're gonna have to make burgers soon.
In our area of New Mexico we can get green chile on burgers from McDonald's.
In our area of New Mexico we can get green chile on burgers from McDonald's.
I've literally had lunch just five minutes ago. Now I want to have it again, this time with a burger. Thanks.
In my travels of NM, I found you can get green Chile on anything.
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I’m not a fan of anything mushy on burgers. Chili spread sounds great, but actual chilis would turn me off with as a mushy mouthfeel addition. Same goes for avocado.
Yep. I went there for work. In ~24 hours, I had four meals. Every single one had green chile. Even breakfast.
We buy jars of green chile spread from Costco. Worth checking out...
The 505 chiles from Costco are really good, but there’s nothing like a freshly roasted slab on top of a cheeseburger.
I lived in Tucson for years and in late August you could smell roasting chiles in the air.
Green Chile burgers are in the rotation. I usually get several pounds worth of roasted ones I’m the freezer. This time of year my supply is dangerously low.
Chile cheeseburgers are one of my favorites, however I prioritize my chiles for omelettes.
Portobello "burger" with caramelized onions, provolone, and spinach, served on a buttered and grilled bun with mayo. Roasted sweet potatoes with onion and garlic, and a Protector Brewing IPA.
Those sweet potatoes look like a delicious side. Thanks for the idea.
We usually get 2 sacks, probably around 40 pounds. One sack hot, one extra hot. And a bunch of Big Jims, a fairly mild but large, meaty chiles for rellenos or stuffing.
I keep a bag of thawed chile in the fridge for things like omelettes
When I make burgers for just ourselves, I sauté onion, garlic, and the green chile and mix into the meat before I make the patties. If guests are invited the chopped chile is in a bowl so everyone decides for themselves hot hot they want it.
Welly welly well... Look which thread we got here again. Straight after lunch.
Needless to say that, again, I would like to have lunch again now. With a burger.
Needless to say that, again, I would like to have lunch again now. With a burger.
SundayBeers
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Looks great... but what is the sauce on top??
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I don’t recall what we used that day but either was either a store-bought burger sauce or the one my wife makes.
Basically Big Mac sauce.
SundayBeers
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Nice work Airborneguy.... looks tasty
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Thanks. In two weeks we have a big Meat Up planned for our burger group. Hopefully I remember to take pics this time.
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