The New “What did you do with your Z today” (with off topic replies) XXXVI

Leingod

If I am forced to make burgers inside, they will be done smash style. Form into balls, freeze for 15 min, tup with parchment paper and then hard press into a ripping 550f cast iron skillet. If you don't set off a smoke alarm, you're doing it wrong.

If outside, I have a few different methods pending on what I want. For thick patties, I'll do a reverse sear over charcoal. Takes longer to cook, but you get a juicy interior while the outside is BK flame grilled literally.

Otherwise, it'll be over direct flame via propane for 10 min to just crank them out for everyone.

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I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR

asht

Yeah did it indoors with a cast iron skillet. Got moaned at by the old woman “ you have it on too high. “ Women do not know how to fry

You do realise BK Microwave their burgers before serving to ensure it is up to temperature


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Leingod

Maybe in the UK they do. The ones here are all passed through a a conveyor style belt fed machine that uses propane torches. This is what produces the signature smell and smoke coming out of the roof and eminating within a 3 block radius. You can literally watch the line workers toss them through the machine as the orders come in.

It's also why they recently got sued for calling the impossible whopper a vegetarian option even though it touched the same lines as a meat based burger.

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I AM FLOOF! SOMEBODY FLOOF MY HORN!! ALL HAIL THE FLOOF!!I JUST FLOOFED ON THE FLOOR

madwi

Im not a big fan of the smash burger, idk what all the rage is about. I use a burger press so the patties come out even and hold together well.

jchammond

With an S on it

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