BURGEH
>BURGEHAw, that's so CUTE!
BURGEH.
>>22008257More like burgay, heh.. yeah.
Burgehh
Good thread, good food.
how long did you leave it foil wrapped before eating?i leave it for how long it takes for me to clean the pan and stove and countertopsAfter much experimentation i've confirmed that i like only a single cheese on a burger, even if its a double or a triple patty hamburger. But I'll still eat a 2x2 or something with a lot of cheese. Too much cheese just overpowers a very specific aroma of pure beefy greasy meat, and that savory beef taste disappears underneath the creamy cheese to melove picrel for burgs btw
>>22008307>>22008271why are we foil resting our burgors now
>>22008309That's how the pros do it
>>22008334r u taking the piss at me
NOO HANK YOU HAVE TO PUT THE TOMATOES BELOW THE PATTIES OR THE HEAT RISING FROM THE MEAT WILL MAKE THE TOMATOES WARM AND GROSS
>>22008309steamed hams
>>22008309retardation
>>22008257nice borgars op
Hey, OP. You made some really good looking burgers. I bet they were very tasty. Wish I had a burgy right now, I'd eat it the whole thing.Good stuff.
>>22008257>burgehthat sounds like "burgay".
>>22008425>THE HEAT RISING FROM THE MEAT WILL MAKE THE TOMATOES WARMYum yum yummy
>>22008262i like your choice of toppings. mayo, caramelized onions, and tomatoes is simple but tasty. id say the only thing its missing is pickles.
How do you make them on the stove without over cooking them?
>>22008290>>22008298Looks so good
>>22008290It’s about time someone posted actually good-looking food on here. Nice job, op.
>>22008262>tomato
>>22009545>picky eatergrow up manchild
>>22009548This.
