***SPECIAL*** Discussion Thread -> "Farking Double Cheeseburger" Throwdown (Entries and Quality ON TOPIC *CLEAN* Discussion Only)

[Terry Hesticles]

This is my official entry into the TD. My first ever. It's skilled-grilled, so it's "grilled" using the term loosely, but still properly. I hope this still qualifies.

I have video and pictures:

http://instagram.com/p/ljDr51y71J



Two 80/20 ground chuck (not ground beef) patties flattened to about 1/4" thick and 5" in diameter
Preheat a small skillet on low heat
Dice onions into rice-size pieces and place into small skillet. You want to reduce them, not brown them, so cook them like this until they form a paste (takes about 20 minutes)
At about 15 minutes, preheat a larger ~12" skillet on medium-high heat
Take a true metal spatula and press the tip into the top side of the patties, making small gridlike indentions across the whole patty.
Once the skillet is heated, liberally salt the gridded side of the patties.
Place patties grid-side down and immediately make a grid on the top side
This grid creates tiny "feet" that come in contact with the skillet and help create a nice crust with the salt as well as helps reduce shrinkage
Cook until a nice crust has formed (usually about 5 minutes)
Slather yellow mustard on the top side and flip
Once the patties almost have a crust on both sides, place a piece of deli-sliced American cheese on top of both patties
Place unbuttered hamburger buns inside the skillet
Tilt the skillet a bit to allow the fat from the patties to reach the buns, if it's not already
Cook until toasted well, almost burnt

To build the burger, spread a little Thousand Island dressing on the bottom bun (or ketchup + mayo + relish), a few pickle slices, one patty, then spread the onion paste on top of this patty, then place the other patty and top with the bun.

I love a burger where the meat speaks for itself. I don't like too many toppings and I definitely don't prefer thick patties, gourmet, stuffed, etc burgers. I mix nothing into my meat.

That video was taken two weeks ago and the picture is the result, so I'm within the timeline. Had I known I would be using it to enter a TD, I would have taken better pictures. Perhaps after a few bites were deliciously removed.

[bbqgeekess]

Originally Posted by bbqgeekess

I made another farking double cheeseburger, that meets all the criteria of a farking double cheeseburger. I haven't yet decided whether or not I want this to be an entry in the farking double cheeseburger throwdown. It was just fun to do, because this farking double cheeseburger is a bit off the wall, yet oh my goodness did it taste good.

The Double Hot Italian Burger w/ Provolone & Parmesan

All the zesty taste of an Italian Meatball Sandwich, but with the high performance handling of a burger! Vroooomm!



Build thread: http://www.bbq-brethren.com/forum/sh...d.php?t=182972

Please enter this one, in addition to my pastrami burger.

[ssv3]

Please enter this as my official entry pic for the Double Farking Cheeseburger TD

Wagyu brisket double smashburger with cheese. Here is the thread of the whole cook:

http://www.bbq-brethren.com/forum/sh...d.php?t=184984

[Ron_L]

Originally Posted by Terry Hesticles

This is my official entry into the TD. My first ever. It's skilled-grilled, so it's "grilled" using the term loosely, but still properly. I hope this still qualifies.

What was the heat source for the skillet? I can't tell from the video.

[Terry Hesticles]

Originally Posted by Ron_L

What was the heat source for the skillet? I can't tell from the video.

Gas stove. Which is why I pointed out that this was only skillet-grilled. I didn't know if that still counted towards qualification. The rules didn't mention it, at least not that I saw in the TD rules thread.

If I missed it and I'm excluded, then my apologies.

[Ron_L]

Originally Posted by Terry Hesticles

Gas stove. Which is why I pointed out that this was only skillet-grilled. I didn't know if that still counted towards qualification. The rules didn't mention it, at least not that I saw in the TD rules thread.

If I missed it and I'm excluded, then my apologies.

From the rules...

5. Entries must be Grilled or Smoked during the cooking process, or must prominently feature Grilled or Smoked ingredients which you prepared. Photos of your food on the grill or smoker are encouraged but not required (we love action shots).

I don't know what "skillet-grilled" is :), but if the heat source was a grill or smoker maybe you could make an argument for it. But cooking on a gas stove isn't a grill or smoker.

Sorry.

But thanks for being honest

[Moose]

This is my official entry in the Double Farking Cheeseburger Throwdown:



Full cook thread is here:

http://www.bbq-brethren.com/forum/sh...d.php?t=185042

[deguerre]

tasty burger - YouTube

[Jack Daniels]

Please consider this is my official entry into the Farking Double Cheeseburger Throwdown:

Triple Cheese, Triple Pork, Double (Stuffed) Mudder Farkin' Cheeseburger

In Summary: Two stuffed burgers...bottom one stuffed with maple/bourbon pork belly that I smoked and topped with colby jack cheese...top one stuffed with homemade, smoked chorizo and topped with pepper jack cheese...melted brie on the bottom bun...topped with bacon...some of that goofy, healthy veggie stuff, and the top grilled bun and all held together with a diamond plate handle knife (because I have them and I could)A burger of this magnitude needs no sides, but a defibrillator would probably be handy.


Here is the build thread with pr0n: http://www.bbq-brethren.com/forum/sh...d.php?t=185083


149s01x.jpg

[Ron_L]

This farking throwdown is farking double done done! Farking poll later!