Food served on wood

[JLv3.0]

Greece != Middle East

Burgers don't need garlic. It's just wrong.

[ZedLeg]

You don't have enough garlic in it to taste garlicky, it adds a bit of an extra savoury flavour.

I know the word Pitta comes from greek but the bread itself is a generally middle eastern thing, no?

Either way burgers go in buns, the real argument is whether you are wrong and like Brioche buns.

[JLv3.0]

Nah brioche buns are for those who touch other men's penises.

Yeah Arabic bread is similar but pitta has bit more taste. It works really well with burgers, you can open it up like a pocket and fill the buggers up

Each to their own.

[Delphi]

Meat Liquor burgers are greasy as fuck. The whole place is vastly overrated, IMO. Hands down best burger I've had is Fergburger in Queenstown New Zealand. Amazing. Shame you can't get them anywhere else.

[Richard]

My burger recipe is pretty simple

Pack of mince
Streaky bacon
Little bit of garlic (1 glove?)
Little bit of tomato purée (maybe a tablespoon?)
Oregano (secret ingredient, a good sized pinch)
Freshly ground pepper

- Cut the bacon into small pieces (but keep a few rashers for topping).
- Mince garlic (I actually use purée)
- Mix everything together really well.
- Really well.
- Use a badger (im leaving this typo in) press to form patties.
- Put formed patties in the fridge for a bit to firm up, 30mins+
- Cook patties
- Add cheese to melt on top
- Cook bacon
- Toast buns
- Build burgers
- Take photos
- Instagram photos
- Eat burgers

In the above photo, I actually had forgone tomato purée and instead used chopped up sunblushed toms

[Richard]

Meat Liquor burgers are greasy as fuck. The whole place is vastly overrated, IMO.

Burgers are cold and wet

Restaurant is too dark and too loud

Alcoholic milkshakes are phenomenal

[Rich B]

I enjoyed Meat Liquor as an experience, can’t remember what the food was like though.

One the most memorably brilliant burgers I’ve ever had was in a Nordic restaurant in Sri Lanka. We were not expecting anything special and just looked on trip advisor for a decent place to eat. Maybe the lack of expectation added to it, but it was pretty much a perfect burger.

https://www.tripadvisor.co.uk/Restauran ... vince.html

[JLv3.0]

Ah balls - I've been to Hikkaduwa a bunch of times and was never aware of that place.

Although considering the often, erm, heightened levels of appetite while there, that may not have been a bad thing.

[Swervin_Mervin]

Mince

Nothing more required.

Season after the first turn, onto the cooked side.

Best buns are light brioche burger buns - Google them. Well nice, but not been faffed to make them for years.

ETA - has to be proper ground mince from the butchers - not the garbage the supermarkets sell

[Simon]

/thread

[duncs500]

Mince

Nothing more required.

Season after the first turn, onto the cooked side.

Literally nothing.

[Swervin_Mervin]

Mince

Nothing more required.

Season after the first turn, onto the cooked side.

Literally nothing.

In the mix you scamp

[NotoriousREV]

Seasoning is what separates us from the animals. That and them being on the barbecue and us holding the spatula.

[duncs500]

Brioche buns are definitely not ideal, sesame would be my preferred bun.

I would also agree that a burger that is impossible to pick up and eat kinda defeats the point.

However the great thing about burgers is that most of the time even if it's a poor one it's still enjoyable to eat. It's less sensitive than many other foods to a reduction in quality.

[ZedLeg]

I just remembered that I got into an argument on the food board at PH because someone tried to say that this was an acceptably prepared burger .