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  1. #26
    Thailand Expat Fondles's Avatar
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    This one I had a V8 Fastlane a few weeks ago was outstanding !!


  2. #27
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    85% hamburger, smash them into patties, add salt, pepper, and cayenne pepper and they are on the hot grill. I don't waste much time on the process and more of a hungry cook fast dude than a chef I guess.

  3. #28
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    The perfect burger starts with the perfect pattie. Burger mince or ground beef in the US is not just any old mince- it has a specified fat content of around 40%, and a specified range of coarseness. This I was told by Paul- the owner of Dan Ryans Chicago grill in HK, and they did a great burger. He would know. If you go outside of those parameters, such as adding fillers or over spicing it to make up for the fact you are using inferior quality ground beef, you are not allowed to sell it as burger mince in the states, as I understand. So copy the best.

    Then it becomes kinda 'up to you'. I'm personally not a big fan of the traditional burger bun- too soft and sweet for my taste. I prefer a brioche. And toppings, well if you start with a proper pattie I don't think you can really beat the classic- cheese, chopped onion, a piquant tomato based sauce, shredded lettuce and tomato.

  4. #29
    Thailand Expat tomcat's Avatar
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    Quote Originally Posted by David48atTD View Post
    I've got kids so have accepted Pineapple on Pizza
    ...faulty parenting...be firm: they'll thank you for it...

  5. #30
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    I guess some are just born to serve- it shows in their posting style.

    Oh, and apologies for the oversight in my post above- I forgot the gherkins!

  6. #31
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    Quote Originally Posted by Fondles View Post
    This one I had a V8 Fastlane a few weeks ago was outstanding !!
    I like the way they stack the ingredients and that looks awesome. That is the way I make my burgers.

    The perfect burger-stack-burger-toppings-1-jpg

    On a sidenote, that place seems to be popular. With all the cars in there, it makes me wonder is it American owned?

  7. #32
    I'm in Jail

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    Grilled chicken breast, with Caesar dressing and parmesan cheese, the perfect burger.

    or

    Beef burger with red onion marmalade, grain mustard, grilled with fowlers extra strong Cheddar cheese and garlic mayo.

  8. #33
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    I am a convert to the Aussie habit of adding beetroot to a beef burger. Even if it is a bit of bogan addition.

    Also enjoy a little ice in a glass of beer in the tropics. Drinking from the bottle seems a bit uncouth to me. Doesn’t matter much these days as I’m no longer a serious consumer of beer and burgers.

  9. #34
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    So far i'm seeing too much shrubbery on the burger; some onion, tomato and a pickle to add some bite is enough and doesn't swamp the meat. A fried egg has no place on a burger.

  10. #35
    Thailand Expat Fondles's Avatar
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    Quote Originally Posted by bsnub View Post
    I like the way they stack the ingredients and that looks awesome. That is the way I make my burgers.

    The perfect burger-stack-burger-toppings-1-jpg

    On a sidenote, that place seems to be popular. With all the cars in there, it makes me wonder is it American owned?
    That burger aint on their menu.

    Was there with 3 other Aussies from my work, two of us ordered a menu burger then taking the piss asked if they could add beetroot, waitress said yes.

    so then asked for bacon, Yes
    asked for egg, Yes
    asked for pineappple, Yes

    And pictured is the result.

    we suggested they should add the "Hamburger with the lot" to the menu but the waitress said not many would buy it.

    The Meth One's Fuck The Best !!


  11. #36
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    Every menu should have a Boganburger really. It would sell.

    No mention yet of fried, as opposed to raw onion. Around here, most bogans prefer their burger with fried onion. Think the poms do too.
    Last edited by sabang; 05-12-2021 at 07:59 AM.

  12. #37
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    Quote Originally Posted by Saint Willy View Post
    How can we get to the end of page one and no mention of bacon? Criminal.
    Quote Originally Posted by Headworx View Post
    I like basic ingredients of a juicy patty, cheese, onion, BLT, and BBQ sauce.
    No crime has been committed here!


    Quote Originally Posted by Fondles View Post
    This one I had a V8 Fastlane a few weeks ago was outstanding !!
    Now that's a Works burger (aka Kitchen sink burger).
    Quote Originally Posted by bsnub View Post
    On a sidenote, that place seems to be popular. With all the cars in there, it makes me wonder is it American owned?
    He's German! But those old American muscle cars are very popular all over the world, so he could have been from anywhere really.

  13. #38
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    Quote Originally Posted by Headworx View Post
    He's German! But those old American muscle cars are very popular all over the world, so he could have been from anywhere really.
    That doesn't surprise me. When I lived in Germany, in a town I used to drive through, there was a '67 Mustang. I stopped and talked to the owner once, as I had a '68 when I was young. He was a real nice guy who was crazy about old Mustangs. We talked about them for the better part of an hour before I left.

  14. #39
    Thailand Expat Fondles's Avatar
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    Quote Originally Posted by sabang View Post
    Every menu should have a Boganburger really. It would sell.

    No mention yet of fried, as opposed to raw onion. Around here, most bogans prefer their burger with fried onion. Think the poms do too.
    Ive only ever had fried onion on burgers... is raw even a thing ?

  15. #40
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    Quote Originally Posted by Fondles View Post
    is raw even a thing ?
    yes, for crunch

  16. #41
    Thailand Expat Fondles's Avatar
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    Quote Originally Posted by malmomike77 View Post
    yes, for crunch
    Thats what the bacon is for.

  17. #42
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    That along with the fried egg is for brekkie

    Horses for courses.

  18. #43
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    Buckaroo Banzai's Avatar
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    Quote Originally Posted by Fondles View Post
    This one I had a V8 Fastlane a few weeks ago was outstanding !!

    Where is the beef
    The perfect burger-where-beaf-png

  19. #44
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    I think its encapsulated in that luminous vulgarity at the top

  20. #45
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    Quote Originally Posted by Fondles View Post
    Ive only ever had fried onion on burgers... is raw even a thing ?
    Ever had a Big Mac or Whopper before? Raw onion is common on burgers.

  21. #46
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    I miss the meats in the US
    Hard to find good ground beef here in Thailand. They have imported Australian , which is not bad, but none of the ones I see have the percentage of fat on the packaging.
    From what I Understand 70% lean (30%fat) is the best combination.
    I do like the smasburger hallelujah posted. I think I will make one later today.
    The sooner you fall behind, the more time you have to catch up.

  22. #47
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    Quote Originally Posted by Fondles View Post
    Thats what the bacon is for.
    Crunchy bacon is overcooked bacon, and I like my onions raw.

    Quote Originally Posted by Buckaroo Banzai View Post
    From what I Understand 70% lean (30%fat) is the best combination.
    80/20 for me, and I prefer ground chuck and/or sirloin. A mix of both is really tasty.

  23. #48
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    Quote Originally Posted by bsnub View Post
    80/20 for me, and I prefer ground chuck and/or sirloin. A mix of both is really tasty.
    Yea that works also. Unless I buy it specifically for burgers 80% is what we usually have at home when we are in the US.
    I have a meat grinder and I was experimenting with different mixes. If your medical insurance is paid for, Try mixing a little bit of lard with your ground beef.

  24. #49
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    Quote Originally Posted by Buckaroo Banzai View Post
    Unless I buy it specifically for burgers 80% is what we usually have at home when we are in the US.
    I think this was the article I read about mixing chuck and sirloin...

    The best ground beef to buy for burgers is 80/20 ground chuck – 80% lean meat and 20% fat. Ground chuck is ground from the shoulder and has that ideal lean-to-fat ratio of 80/20 (i.e. not too lean) for a super flavorful, juicy burger.

    Ground round comes from the back of the cow, near the tail, upper leg, and rump. At 85/15 it's considered an extra lean ground beef and isn’t quite as flavorful as chuck, but it's a solid second choice for hamburgers.

    Ground sirloin is cut from the back section of the cow. It’s labeled 90/10 and is a more expensive cut of beef than round or chuck. It has a full beefy flavor but is too lean to use for hamburgers – at least, if a juicy hamburger is your goal!

    PRO TIP: Get the fat of chuck and the flavor of sirloin by mixing the two together for an 83/17 mix!
    The Best Ground Beef Mix Ratio for Burgers

  25. #50
    Thailand Expat Fondles's Avatar
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    Quote Originally Posted by Headworx View Post
    Ever had a Big Mac or Whopper before? Raw onion is common on burgers.
    Don't know what a whopper is but I vaguely recall eating a big mac many many years ago.... Can't have been much good cause Ive not had once since.

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