Locally sourced organic ground beef. It’s an 80/20 brisket blend. I’ve been making these for years and now I have perfected my craft. I really want to open up my own place someday.
by Quirky_Locksmith5128
13 Comments
lodidodi64
Dont. You’ll hate burgers then.
mbr902000
I cook at the local VFW on Friday and Saturday night. This is how I roll. I do it for fun
No_Problem20
“A true master is an eternal student”
happypantsvoltage
aquinoks
Is that cheese Cambodian by any chance?
Ckn-bns-jns
Looks good, nice ratio on the smash to plumpness if that makes sense. Too many smash burgers out there these days smashing a bit too hard.
free_ballin_llama
How many ounces is each burger before you cook it? Edit: looks delicious btw
Prestigious_Snow1589
Or we could just have Meatballs
The_PACCAR_Kid
Nice 😁
Silver_Bullfrog_566
What time is dinner!
DesertRat_748
Looks rad, cheese info please ?!
MrCoolGuy42
How is the bun shiny? Did you glaze it? Or maybe you steamed or roasted it? Could just be the lighting too. Very interested in the bun dynamics
13 Comments
Dont. You’ll hate burgers then.
I cook at the local VFW on Friday and Saturday night. This is how I roll. I do it for fun
“A true master is an eternal student”
Is that cheese Cambodian by any chance?
Looks good, nice ratio on the smash to plumpness if that makes sense. Too many smash burgers out there these days smashing a bit too hard.
How many ounces is each burger before you cook it?
Edit: looks delicious btw
Or we could just have Meatballs
Nice 😁
What time is dinner!
Looks rad, cheese info please ?!
How is the bun shiny? Did you glaze it? Or maybe you steamed or roasted it? Could just be the lighting too. Very interested in the bun dynamics
yummy