
The great thing about hamburgers is their versatility. For me it can be ground beef or whole as in eye fillet but not overcooked, slightly rare. Egg fried tomato (in place of sauce) coral lettuce beetroot and monterrey jack melt top and bottom on a brioche bun.
I must admit to liking a barra burger. Barramundi with smashed avo and coleslaw with smashed boiled egg mixed with salad cream and lettuce with fresh tomato.
The great thing is the possibilities are endless.
^ Bristol has long been a centre of excellence for fine dining.
You'll be eating Clarks Pies next!
Clarks Pies
I'm off to the butcher's tomorrow....
I nearly put a beetroot on it tonight but thought better of the idea
Home made burger and chips tonight at Chez Chitty!
Aberdeen Angus beef patties with minimal salt and pepper,shallow fried for 15 minutes on low either side.
Served on a brioche bun with ketchup,mayo, grated cheddar, a thinly sliced gherkin and some rocket and baby spinach leaves..
The Chips took the longest and most lovin'!
Albert Bartlett potatoes, yep sounds like a character from the Great Escape
Not too much or too little, the perfect amount of perfection!
10/10
Keep it real![]()
Shalom
Compared to most food you serve up, they are 10/10

I was unaware you were a phillistine.![]()

Aside from the cheese on the bottom, not the top, it really does look good.
Maybe I shouldn't look at food threads before eating lunch....
And the cheese not melted properly and the mayonnaise on the bun...
I fused ketchup and mayo then liberally applied the fusion to the top and bottom of the bun.
Same with the grated cheddar, although I let the heat of the burger do the melting .
^ was the Ketchup in the reduced aisle 4 years ago?
^^ It looks great, but onion rings on a burger doesn't float my boat. The bacon looks perfect.
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