u/Smartmuscles

aka Burger Bowl XI

Another 5 burgs with grass fed Alberta beef, smashed on the griddle and served on my homemade potato rolls with American cheese. Rolls are toasted with leftover garlic butter. Top bun: burger sauce, LTO, noteworthy as the tomatoes are from the girlfriend’s family’s heirloom variety from Europe and the flavour is sensational. Thinly sliced pickle and extra sauce. Bottom bun: caramelized onions and a small bead of yellow mustard.

The only customization available in the home kitchen: single Patty? or double?

Tonight’s smashburger night…
Burger Bowl X.
We’ve got a blend of 80/20 and 75/25
(Grass fed Alberta Beef)
We’ve got homemade potato rolls, toasted perfectly in leftover garlic butter. Love leftover garlic butter!
Homemade BGR sauce in two varieties, a top sauce, and a bottom sauce.
Processed cheese singles.
Romaine, beefsteak tomato 🍅, red onions presoaked in water, sliced dill pickles.
Four singles, two doubles. These four survived until photo time.

Do you want cheese, or Extra cheese? 🧀

Grass fed Alberta beef, smashed on cast iron and topped with cheese and the fixings, double BGR sauce, on a homemade butter-toasted potato roll.

Repeat three times.

Three kinds tonight: Canadian, Hawaiian with added Bacon and Onions, and Margherita.

Hydration is 62-65% estimated. I use PizzApp Neapolitan as a guideline, added extra LSD that will cause the hydration to drift. Additionally, I use EVOO while resting/between folds in a method I adapted from the Vito Iacopelli videos.

Out of tomatoes… oh the humanity. 😢

1/4 lb Alberta 80/20 beef.
Homemade Potato Rolls
BGR sauce