A Canadian man has achieved restaurant hero status after telling his story about teaching a woman and her misbehaving child a lesson in fast-food etiquette. Restaurant staff pointed to the 188cm-tall man holding 23 apple turnovers and a few Triple Whoppers as the woman shot him a "death glare". While some Reddit users have questioned the authenticity of the story, it has since been picked up by Eater and Gawker as a deliciously satisfying tale of revenge.
For jerk sauce, add all ingredients into a microwave proof bowl and mix well to incorporate all ingredients. The most expensive burger in the world was, until last week, made by Serendipity 3 and sold for a whopping $300 each. While there is some speculation about whether or not the burger is real, the 666 Burger Facebook page claims the following: "It is real. The charmingly-named 'Douche Burger' contains caviar, lobster and truffles on top of a foie-stuffed, gold-leaf-wrapped, Kobe beef patty finished off with BBQ sauce made using Kopi Luwak coffee that's passed through the digestive tract of the Asian palm civet. To burger die-hards in Sydney and beyond, the Mary's boys Jake Smyth and Kenny Graham are kind of a big deal. The duo's delectably squishy, parred-back burgers arguably set the benchmark for our American-style burger obsession, and years of pumping out 10,000 tasty burgers a week from their heaving Newtown headquarters have made them something of authorities on the art of making a damn fine burger.
Smyth caught up with ninemsn Food to tell us exactly how they get their burgers so juicy and delicious.
Heat is probably the most important of the three as it affects the timing, and no amount of salt will aid a poorly cooked patty. Oils and butters will never do the job that slowly rendering animal fat does, so resist the snake oil merchant's advice and stick to the basics.
I wouldn't be using beef that comes from large supermarkets, regardless of the safety issues. We choose to use grass-fed beef, due to environmental and ethical concerns with grain-fed and feed-lot beef.
Unthoughtfully sauced, uber-rich and grossly unaware garnishing is my main gripe with the current wave of Franken-burgers. In case you missed the memo, the hugely popular Southern-Californian fast-food chain In-N-Out Burger is set to pop-up in Sydney for a few hours today at Dead Ringer in Surry Hills.
With the social media hype already in overdrive, queues of hundreds are expected to turn out at the event, starting from midday until 4pm, to indulge in the greasy spoils.
Unfortunately not all of the burger buffs among us will get the opportunity today to sweat it out in two hour lines in the 29°C Sydney heat for a glorious In-N-Out fix, so ninemsn Food has combined all the delicious elements of the famed burger and come up with a Not-So-In-N-Out Burger recipe you can create at home, any time.
There's also an option to have your burger "animal style"; a style which involves adding mustard fried meat patties, pickles, grilled onions and a lashing of the not-so-secret sauce of Thousand Island dressing.
For "secret" sauce, combine mayo, tomato sauce, pickle relish, white vinegar and Worcestershire sauce in a bowl and set aside. For the burger patties, combine chuck or mince with salt and pepper, mustard in a large bowl. Toast burger bun halves cut-side down for two minutes each in pan grease until lightly toasted. And while Thr111 endured a 10-minute lunchtime queue for burgers with a headache and the woman shouting he "can't tell her nothing about raising her child", the boy kept demanding apple pies.
Then he walked away, shared the desserts with his colleagues, achieving (urban?) legend status.
The popularity of the story on social media piqued the interest of internet folklore site Snopes, which evaluated it as impossible to verify.
Not only is the burger insanely expensive, but there's also no white linen or fancy pageantry to eating it — it's served from a food truck. But the challenger to the throne, a pentagram-branded burger you can only buy from a black-and-red food truck run by New York City's 666 Burger, is a clear winner at more than twice the price. We season our beef with salt before we grind it to ensure truly even spread of salt throughout. Get the pan or hotplate extremely hot, adding a few drops of oil immediately before placing the patty on it.
You can put your fancy pants on by adding different animal fats (bacon, chook, pork, or even dry-aged) to the mix instead of regular beef fat. I've read a few doozies online, including keeping cubes of ice or butter in centre of patty to prevent them from drying out. In America they always ask how you would like your burger cooked (rare, medium, well-done) but this is relatively new phenomenon in Australia, and I’ve been warned can only be done if the beef is ground fresh to avoid harmful bacteria forming. If you are serious about your burger, you should ask your butcher to grind your beef for you.
Ours come from O'Connor in Gippsland, Victoria which is known to have some of the best cattle in the country.
As they say, before you leave the house, look in the mirror and take at least one item of clothing off. For regular burgers, fry patties for 10 minutes each, turning every couple of minutes to prevent burning.
For a regular burger, place buns on plates, top with lettuce, tomatoes, fresh onion slices, sauce and patty and serve.
Twenty grams of salt per kilogram is the magic ratio, but you may need to drop this depending on the salt levels of your cheese and garnish.
As the fat renders with heat, it lubes the rest of the patty, giving that juicy love to your burgers.
No amount of corner cutting can replace a well-chosen, properly seasoned, perfectly cooked burger.
Grass-fed beef has a tendency towards less marbling, however if you choose your cuts wisely, this becomes a non-issue.
For animal style burgers, spread mustard thickly on both sides of the burger patties, and grill as per instructions above.
About the only thing I would ever consider placing in the middle of a patty is cheese, and that is never going to increase moisture, rather just looks f--king cool, and melted cheese is f--king delicious.
Top each patty with a cheese slice a grill for a further two minutes, covering pan with a lid for extra melt-factor. Line a baking tray with baking paper.Destem the mushrooms and place them stem-side down on the tray. You can't improve on the perfection of a classic cheeseburger, no matter how much pulled pork or fried cheese sticks you throw on it. Drizzle on 1 tablespoon of the coconut oil or other fat, season with salt and pepper and bake in the oven for 10–15 minutes, or until the mushrooms are tender. If you want to maximise juicy, you have to cook the burgers until the fat renders, so it's a balancing act here. Be humble, keep your focus on getting the small things correct, and you will be rewarded with the stupid happy grins of your pals. Add 2 tablespoons of the coconut oil or other fat and cook the patties, bacon (if using) and onion for 5 minutes. To assemble, spread 1 tablespoon of paprika aioli on the bottom of brioche bun and add rocket. Top with 2 tomato slices then a slice of gherkin.Add the jerk chicken then top with the grilled pineapple.
Turn over the patties and bacon and continue to cook for a couple of minutes until the patties are cooked through, the bacon is crisp and the onion is caramelised.
Place 1 tablespoon of jerk sauce on the top side of the bun and then place on top of the pineapple.
Season with salt and pepper.Place the patties, mushrooms, onion, eggs and bacon (if using) on a serving platter in the centre of the table. Place the tomato, gherkins, carrot, beetroot, lettuce, tomato ketchup, mustard and chipotle aioli in bowls and let everyone build their own burger.Recipe and image courtesy of Pete Evans for The Paleo Way.
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