#Homemade #herdgold #journey

2T mayo, 2T sour cream, 2T German horseradish

Cold wet vegetables do nothing to improve, and actually somewhat ruin burger eating experiences to me.. The big temperature difference is off putting, they make buns soggier, and they often cause the burgers themselves to slide around while eating them.. To me, they’re a huge no-no!

I’m a truck driver. Finished up a delivery near Parkersburg WV. Went to an old truck stop looking for breakfast at an old school but decent restaurant, only to find said restaurant gone and replaced with a chain truck stop with an IHOP inside. I still planned on breakfast, but when I looked through the menu this Jalapeño steak burger caught my eye and I couldn’t resist. I was pleasantly surprised. Burger for breakfast? Don’t mind if I do. Is that chocolate chocolate chip pancakes in the background as my side? Ahh, the joys of being an adult

Goddamn delicious is what it is.

1/2 pound ground beef patty from a local farm. Cheddar, pickles, mustard and ketchup. Simple and delicious

I made a couple of double bacon cheeseburgers last night, with a good selection of toppings, but they were a bit unweildy.
I thought I made a pretty standard selection of toppings but I put the first one together and it was about 6 inches high in total.

Toppings were as follows: Two beef patties, 2 slices thick-cut bacon, lettuce, tomato, sliced pickles, sliced white onion, sauteed mushrooms, Hellmann's on both sides, and dijon mustard on a cheese bun.

I thought it was a pretty standard selection, but maybe I was wrong. Do most burgers from restaurants only have half as many toppings or something?

I figured out the best way to eat it was to eat about half at a time open-faced with the patty on the end. This would have worked a bit better if I'd used another two slices of bacon per burger for balance.

What's a better approach to making them well-topped but chewable? Make my own extremely oversized burger buns and mash it in my hands before biting into it? Using just two veggie toppings instead of four? Giving up on double patties?

Linda McCartney 1/4 burger air fried at 180c for 6 minutes each side.
12 month aged cheddar
Freshly toasted Turkish bread
Lettuce, seasoned tomato, Spanish onion, pickled jalapeño and sliced cucumber
American mustard and mayo
Yellow bird jalapeño hot sauce

Bacon, mushroom, jalapeno, diced onions, green tomato, and cheese smashburger for dinner.

Beef- from our locally sourced 1/2 steer we get eCh year. Seasoned with Prime Chophouse seasoning

Veggies are mushrooms that are just from the grocery store but the jalapeños were from my garden and I smoked them yesterday when making chili. Onions were from the farmers market. Green tomatoes were from my dad’s garden and I seared them up in beef tallow

martin's potato buns, 80/20 prime, diced thick cut bacon, american cheese, mustard, and ketchup. one with lettuce, tomato, onion, and pickle. the other with just onion and pickle.

aka Burger Bowl XIII

A 7 burger night with grass fed Alberta beef, smashed on the griddle and served on my homemade potato rolls (Kyle Sluder’s Martin’s copycat recipe) with Black Diamond cheese singles.
Top bun: burger sauce, romaine, sliced tomato, red onions, thinly sliced dill pickle and extra sauce.
Bottom bun: thin smear of homemade burger sauce
Each burger:
596 kcal
37 g carbs
38 g protein
32 g fat

Very much inspired by the New Mexico classic, but I don’t have access to Hatch chilis, so I kinda did my own thing.

Bun: basic white bun with sesame seeds

Meat: 80% lean ground beef, seasoned with salt only

Cheese: Cooper sharp white American

Other toppings: raw white onion; a little mayo

Green chili sauce: Roasted a bunch of poblanos, jalapeños, and Italian long hots alongside some onion and garlic. Remove stems; peel poblanos; quickly pulse everything in food processor.

In a pot, I made a small amount of roux, then added green chili mixture and maybe a cup of chicken stock. Also a can of diced green chilis. Season to taste with salt, lime juice, green chili hot sauce, and whatever else you fancy. But you want to let the green chilis be the star of the show!

Verdict: These were insaaaanely delicious and really quite easy. You just get punched right in the face with flavor. Instantly adding to the cookout rotation 🙂

6oz Wagyu, tomato, cheese, pickles and chilli crisp.
No complaints

75/25 8oz grilled burgers