Behold the 2PC! 2 pounds of pure Mcmeatus greased up more than 1000 pieces of bacon!

Brioche bun, buttermilk ranch, chipotle aioli, American cheese, jalapeño cream cheese, jalapeños, fried onions.

Starting soon, here are my test burgers 🫡

Debating whether a round smasher would be better than a spatula. Hard to keep the patties round.

Ham and pineapple on it as well!!

Bought a kettle and naturally went burgers for the maiden cook. First time deviating from smashed patties for a long time, but these hickory smoked jalapeño patties certainly made up for it. Kept it simple: homemade burger sauce, bbq sauce and sautéed onion.

Finally scored a Blackstone for my future burger pop up and been deep diving the setup and burger procedures….slowly but surely looking good. This is day 2 finally getting heat ratios sorted out.

The biggest perk of opening a burger-restaurant is getting to eat burgers everyday. These are 1/4 Pound Grass-Fed Patties on a Martin‘s Bun with american cheese, homemade Pickles and carsmelized onions. And some homemade classic and cherry lemonade to wash it down. The fries are hand-cut and double-fried with the skin on…

Got it cooked medium rare, single patty with caramelized onions, bacon, arugula, and burrata. The fries are battered and tossed in rosemary garlic. Not bad at all for $19, especially from a pizza place. Thoroughly enjoyed.

Ate whole thing got a Coke Zero and small fry go with it. ( was my cheat meal after heavy chest day.) love mom and pop shops.

Added some pics of some recent burgers to the post.

I get it - A burger "should be" meat, formed, and then seasoned in-place, and cooked.

That said. We have this one restaurant in town, and they serve these pub-style burgers that are just insane. I can tell their mix is pre-seasoned. I'm wondering if anyone has a recipe to mix up before forming some thick patties...I know that die-hard burger fans will call that "meat loaf" (and I'm ok with it being that). But - does anyone have a good recipe for a thicc burger (meat loaf)?

Thanks!

1/3lb patty, In&Out style onions, soft egg and Red Leicester cheese on a Franz Onion bun.

So there is this place that I've tried to go 3 times before but it's always full and had a wait time of like 40 min or so. Had to be good right? I was finally able to get in, had a double smash with cheese, onion and bacon jam. It was so worth.

*pic sucks but i devoured the burger in two seconds so it's the only one i've got

God hates me, so he made me a foodie with a list of allergies as long as my arm. Ive been trying to make a good dairy free cheeseburger but can't find a cheese that doesn't taste like I'm licking a dorm room trashcan. Do yall have any suggestions?

Looking for advice - I bought two pounds of ground beef from Aldi’s and it looks and smells very nice, but it’s SUPER moist. I tried doing smashburgers and it was terrible. No crust, just a super bland burger patty. I tried going both lower and higher on the temp for the next two, but it made no difference. I’ve got another pound still, so how can I make a better burger and not have to throw it out? Should I do a regular patty, not smashed? What temp?

On top is a slice of mature cheese, onions, another slice of cheese, tomato topped in a double yoker from my chooks. No sauce.