Had an awesome burger the other day

"Hey Mikey"

Moderator: Mikey

Post Reply
User avatar
smackaholic
Walrus Team 6
Posts: 21632
Joined: Sat Jan 15, 2005 2:46 pm
Location: upside it

Had an awesome burger the other day

Post by smackaholic »

Was out on Martha's vineyard working at the airport and stopped into their excellent restaurant for lunch. The special was a ground beef/andouille sausage burger wif carmelized onions and bleu cheese.

Possibly the best burger I have ever had. Any of you tards ever mix andouille or any other faggoty euro sausage into a burger?
mvscal wrote:The only precious metals in a SHTF scenario are lead and brass.
Carson
2012 CFB Pickem Champ
Posts: 4602
Joined: Sat Jan 15, 2005 3:11 pm
Location: NOT in The Gump

Re: Had an awesome burger the other day

Post by Carson »

Andouille is creole not euro.

The only pork that goes with a burger is bacon.
Goober McTuber
World Renowned Last Word Whore
Posts: 25891
Joined: Mon Jan 17, 2005 1:07 pm

Re: Had an awesome burger the other day

Post by Goober McTuber »

Andouille originated in France. The Cajun version is much better, being as it's made from a Boston Butt.

The French version is typically made from the intestines and stomach.

And I did see someone on one of the food networks making burgers with a combination of ground beef and ground pork. Makes sense. I use such a mixture for both meatloaf and meatballs.
Joe in PB wrote: Yeah I'm the dumbass
schmick, speaking about Larry Nassar's pubescent and prepubescent victims wrote: They couldn't even kick that doctors ass

Seems they rather just lay there, get fucked and play victim
User avatar
Dinsdale
Lord Google
Posts: 33414
Joined: Fri Jan 14, 2005 5:30 pm
Location: Rip City

Re: Had an awesome burger the other day

Post by Dinsdale »

I've thrown Italian sausage and ground turkey in burgers.

And a slow-smoked burger is freaking money, if you smoker fans have never tried it.

Toss some stuff in the bread machine (cheesey shortcut, but I'm OK with it) to make buns, cook up some patties at 200 degrees (+/-), and throw some cheese (multiple types rocks) while it's finishing (throw some extra wood to make more smoke once the cheese goes on), and it's burger heaven.
I got 99 problems but the 'vid ain't one
Post Reply