What buns are you using there? Looks outstanding by the way, although I'd skip the musrooms (maybe to replace with grilled onions).
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
then sit back and enjoy the utter bliss of a mozza and bacon stuffed mushroom cheddar burger.... that my good sir is the draw! IMG_9122 by bc-chris, on Flickr
**and it doesn't take any longer to bbq than a regular burger either!
I feel like your bun game could be stronger.
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Captain James P. DeCOSTE, CD, 18 Sep 1993
What buns are you using there? Looks outstanding by the way, although I'd skip the musrooms (maybe to replace with grilled onions).
i'm pretty sure the buns were these: http://www.ditaliano.ca/products/4
i like to throw mine on the bbq for a couple of minutes to give it a little toast too!
Nothing is better on a burger that pan fried green chilies.
There's a take I've honestly never heard before. I don't even know where you'd buy green chiles. Jalapenos, sure, but mile green chilies? Are they at safeway or coop?
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
There's a take I've honestly never heard before. I don't even know where you'd buy green chiles. Jalapenos, sure, but mile green chilies? Are they at safeway or coop?
Serious and important question: Doesn't stuffing your burger with bacon ruin the crispness of the bacon?
Are you not initiate in the joys of soft bacon?
Quote:
Originally Posted by undercoverbrother
I have had some success buying jalapenos and larger pablano peppers.
I don't hate Jalapenos on a burger as a change of pace but for the most part they're too strong to supplement the meat and just mask the flavour of it.
Poblanos seem like they'd be too big (although smoke them with some cheese and spices stuffed in and wrap in bacon and holy crap - this also works with Jalapenos).
I was thinking more like shish1to peppers would be really good. Not too much spice to overpower the meat, but a little texture and flavour.
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
I don't hate Jalapenos on a burger as a change of pace but for the most part they're too strong to supplement the meat and just mask the flavour of it.
Poblanos seem like they'd be too big (although smoke them with some cheese and spices stuffed in and wrap in bacon and holy crap - this also works with Jalapenos).
I was thinking more like shish1to peppers would be really good. Not too much spice to overpower the meat, but a little texture and flavour.
You have to cut the pablano's up, in fact the best version of this I have had is when they are diced fine and the fry on them is sufficient to bind them together.....pure joy.
Also, Green Chili on a burger can be fine as well.
We took a family trip down through the states to Moab and then back up through Colorado. That trip was a 2 week Green Chili bingfest.
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Captain James P. DeCOSTE, CD, 18 Sep 1993
The Eddie Burger in Banff has awesome burgers. Nice thing is you can completely customize it - I had a regular burger with ranch sauce, spicy mayo, cheddar, mushrooms and bacon - best I've had in a while
I tried out the new Lil' Empire that is now in Annex. I thought this would be amazing but they really screwed the whole thing up with the bun.
Everything else is really good, but it is completely the wrong bun.
I'm going to try their chicken burger as it sounds good - but if it's the same bun the result will be the same.
The odd thing is that Empire on Deli had a perfect bun. Not sure why they've switched.
Weird, I totally disagree. I went yesterday for a burger and a side of kimchi (chased it down with a rootbeer) and I thought it was fantastic. Thought the bun was just about perfect......lightly toasted, held together great, and tasted fantastic.
I suggest you try the string cheese as well. It's dynamite.
Hey making a quick trip down to Calgary (Chestermere) this Friday as a passenger with a buddy. Where can we get a good burger and a beer (I’m not driving) for lunch-ish
Minneapolis is home to the original Ju(i)cy Lucy. Which is the original, exactly, is still up for debate. The idea of shoving cheese inside two burger patties to create a dish that’s greater than the sum of its parts began either at Matt’s Bar or the 5-8 Club. Doesn’t matter who got there first, the result is a dish that is an indelible part of Minnesota’s dining culture.
To eat this dish requires some technique. The cheese inside is freakishly hot. To save your tongue and chin a scalding, nibble first an edge off to allow steam to escape and cool the cheese for a minute. It’s not easy to hold off, but caution disregard will result in discomfort, possible shirt stain shame, and likely a chin or neck spank of burn-inducing cheese
Customers were waiting 12 hours for a Double-Double at the new In-N-Out Burger in Aurora, forcing police to direct traffic in the area Friday afternoon.
The Aurora In-N-Out is one of two that opened Friday, with the other in Colorado Springs. They are the first In-N-Outs in Colorado. Locals seemed to have taken notice and flocked to the beloved burger chain in huge numbers.