Yes, it’s the thousand island dressing (or whatever version it is of that) that does it for me.
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That’s the special sauce, but its basically Thousand Island
IN and Out uses TI on their burgers
A lot of places do. I’m a fan of it.
For fast food, in n out has the best lettuce wrap.
Also, when I could have a burger they had the best cheap burger, too
That documentary made me want to eat at McDonalds. Now I think like a laser, run like a gazelle, and my mind is one with universal consciousness. McDonalds has done so much for me.
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There’s a butcher shop near my house, Wagyuru, that has pop up burgers on the weekends. One thing they do is cook their French fries in beef tallow. It’s the most amazing fries, it’s like old school fries. The best part is that it stays crispy for a long time. If you guys can find a similar place, I’d recommend it.
How much for the combo ?
Around $20, burger had two smash patties of wagyu. So worth it.
I will say that wagyu is very juicy. Since they are a pop up they use store bought buns. They are severely undersized for the two patties. So it gets a bit soggy. Just have to eat it quickly.
I’ve become a maker of my burgers. I go to the old meat section at Kroger and pick up chuck and, sometimes, brisket. This gets the price well below the cost/lb of 90/10 ground beef.
I grind it on my Cuisinart mixer attachment after trimming it. It looks like 90+ meat to fat. I may lose 15% total weight in trimming. Still comes out lower than buying ground beef.
The burgers are juicy, have texture and are tasty, Only way to go.
What time should I come over?
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And of course as everyone knows, the secret sauce at Bronco Burger is ketchup and mayonnaise.
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I’ll bring the refreshments.
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When I find some cheap chuck
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I’ve done the same with my Carnivore grinder from Cabela’s for 5-6 years. Started tryng to grind hamburger from briskets when you could get them 1.99 per pound, then they got too fatty. Then, quickly shifted when I could find Chuck or Shoulder roasts, sometimes eye-of-round, back when I could find it on sale for 1.99 or 2.47 per pound, when ground hamburger was going for $4 per pound. I would store 30-50 roasts in my freezers until the time to grind. Coarse grind for chili and spaghetti, medium ground for the best hamburger meat. Those days are over, difficult to find the roasts for under $4 a pound these days.
It’s all relative. 90/10 ground beef is well over $5 now so a $4 chuck works.
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Correct, just difficult to find. I’ll do $4 chuck in a NY minute, when I find it. The amount of fecal matter and water in the store bought hamburger makes it a no-go
Kroger has an “old meat” section. You can score all sorts of meats at heavily reduced prices.
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Man, I wouldn’t even trust them to serve soda in a cup after watching that excruciating ad.
Sounds about right. 