Burger & Beer Thread!

[Airborneguy]

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.

 

[Hoppy2bmerry]

Home grilled beef with bacon cheeseburger and tomato on pretzel roll. Slaw and beans n franks on the side.

 

[AzOr]

Dang Merry I think I can still hear it mooing.

 

[Hoppy2bmerry]

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.

 

[AzOr]

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.

 

[corkybstewart]

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.

 

[Miraculix]

I've literally had lunch just five minutes ago. Now I want to have it again, this time with a burger. Thanks.

 

[DBhomebrew]

In our area of New Mexico we can get green chile on burgers from McDonald's.

In my travels of NM, I found you can get green Chile on anything.

 

[Airborneguy]

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.

 

[betarhoalphadelta]

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 my travels of NM, I found you can get green Chile on anything.

Yep. I went there for work. In ~24 hours, I had four meals. Every single one had green chile. Even breakfast.

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.

We buy jars of green chile spread from Costco. Worth checking out...

 

[AzOr]

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...

View attachment 822262

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.

 

[AzOr]

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.

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.

 

[betarhoalphadelta]

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.

 

[AzOr]

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.
View attachment 822331

Those sweet potatoes look like a delicious side. Thanks for the idea.

 

[corkybstewart]

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.

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.

 

[Miraculix]

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.

 

[SundayBeers]

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.

View attachment 817792

Looks great... but what is the sauce on top??

 

[Airborneguy]

Looks great... but what is the sauce on top??

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]

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.

Nice work Airborneguy.... looks tasty

 

[Airborneguy]

Thanks. In two weeks we have a big Meat Up planned for our burger group. Hopefully I remember to take pics this time.

 

[SundayBeers]

Thanks. In two weeks we have a big Meat Up planned for our burger group. Hopefully I remember to take pics this time.

Pics?
Yes, please do!

 

[AZ Maverick]

 

[Kickass]

80/20, blue cheese, grilled onions and jalapeños (@corkybstewart I know it’s not a NM chili but we have a slim window for them here in CA), tomato and mayo. Father’s Day has come early!

 

[Airborneguy]

A fairly basic meat, cheddar, L/T/O, and ketchup burger from the restaurant I just started working at. I see this becoming a weekly occurrence.

No beer unfortunately. The others started drinking at the end of the night but I drive to far (and too fast) to risk it.

 

[Hoppy2bmerry]

Go burger, again.

 

[Hoppy2bmerry]

Yes there was beer with this, good thing because it was well done instead of med-rare. Pretty dry due to being over cooked. Next beer was on the house.

 

[Hoppy2bmerry]

I did put a little mayonnaise on the top after the photo shoot. Happy 4th!

 

[Airborneguy]

I had a decent burger today at my friend’s bbq, but it was not picture worthy.

 

[betarhoalphadelta]

I went to In n Out and had a double double yesterday. Didn't want to be the weird guy photographing food in a fast food joint though...

 

[Airborneguy]

I went to In n Out and had a double double yesterday. Didn't want to be the weird guy photographing food in a fast food joint though...

Ugh I love In n Out. Now I am really jealous.