Quote:
Originally Posted by XplicitLuder
fuck apparently i cant judge burgers like culverin  and was the girl blonde? shes a good friend of mine, she told me to come by and say hi that one time i went but it was the only day she got off so i was like wtf -_- |
Yeah, girl was blonde.
I always evaluate so if it's good, I can go home and make my own like a cheap ass Asian.
Here's how I see a burger.
The beef should be the star of the show, nothing should take away from the meat. If it doesn't compliment it, it doesn't belong on the burger.
The patty should be treated like a steak. This means a crust, and rested to stay juicy. Ideally, it's freshly house-ground, meaning they can serve it medium.
In order to be crusted, but still medium, there needs to be a high flat-top heat to patty thickness ratio. Otherwise, you will either have no caramelizing or overcooked patty or both.
This is why the Jnr Bacon Cheeseburger at Wendy's fails. There is no color on the meat.
The bun should be soft, but stay intact until you finish the burger.
The bun should be toasted.
There should be an element of freshness in the burger, this gives your palate a break from the heavy, rich ingredients like the bacon, mushrooms, cheese and meat only to be smacked by a flavor explosion of those same ingredients again. You are going to be hard pressed to find anything more effective than a ripe tomato and iceberg lettuce here.
The meat was medium well instead of medium rare like I asked, but still had no crust. There are 3 reasons for this.
1. The flat-top wasn't hot enough to create a good crust.
2. There was not enough fat used, both in the burger (that would have rendered out) and on the flat-top to fry up that crust.
3. The patty was too wide, but not thick enough.
The 50's bun broke. And it wasn't toasted.
It also wasn't super soft.
The overuse of yellow American mustard drowned out the flavor of the patty.
The burger was a perfect size I think.
I could see the patties in their cooler, it's raw ground beef, not frozen or brought in.
House-made bread shows a level of care.
Generous amounts of bacon, the most I've gotten in a non-bacon-special burger.
The price was good too. It really wouldn't cost them more to make a better burger and to tweak their bun recipe.
The only cost increases I could see in order to bring it up to a 9/10 would be a proper 2nd fry on their fries and toasting their buns.
So close.