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Started By
Message
re: Old Fashioned Hamburgers
Posted on 8/26/22 at 9:24 am to Gus Tinsley
Posted on 8/26/22 at 9:24 am to Gus Tinsley
quote:
in the 80s
Anyone remember Tiger Burger in Tiger Land?
1
Posted on 8/26/22 at 9:33 am to Shanegolang
I really struggle finding a good burger in CENLA.
Posted on 8/26/22 at 9:45 am to AlxTgr
quote:
I really struggle finding a good burger in CENLA.
The Burger Barn in Jena used to be awesome, but has since burned down and moved Olla. Have never been to the new one so cannot attest to its quality
It does look like its run by some good ole boys tho
This post was edited on 8/26/22 at 9:46 am
Posted on 8/26/22 at 1:25 pm to SlowFlowPro
quote:
If you didn't know, 121 has the same burger now
good to know. not surprising seeing as they have the same owners now.
Posted on 8/26/22 at 6:57 pm to AlxTgr
Go to Bernices in Bunkie and get a flook burger . Thank me later ...
Posted on 8/26/22 at 10:09 pm to Shanegolang
RIP Ground Patti, Sherwood.
Posted on 8/27/22 at 1:17 am to Breauxsif
In central Florida in the 60's, everybody stopped at the Triangle after the drive Inn to get their hamburgers. Best I've ever had. They put a ton of caramelized onions on those baby's and they were to die for. French fries were outstanding!
Posted on 8/27/22 at 9:33 am to Nawlens Gator
I’ve been making the Oklahoma onion burger on my griddle and it’s fantastic. Check out George Motz on YouTube for a bunch of old fashioned burger recipes.
Posted on 8/27/22 at 11:10 am to PerplenGold
Loved Tiger burger in Tigerland dad would take me as a kid
Posted on 8/27/22 at 2:21 pm to Shanegolang
Griffin Grill in Dutchtown
Posted on 8/27/22 at 5:15 pm to fallguy_1978
How about Dixie Maid on McClelland. Still open
Posted on 8/28/22 at 4:09 pm to mikie421
Griddle/Cast Iron are absolutely key. That, and use a patty press to keep the shape consistent and thin (about 1/3" seems to be the sweet spot) LINK .
If you have a grill, put a cast iron pan on it and do it right. Use a patty press to get full contact with the meat and the iron. Use a *sharp* spatula to keep the crust on the meat. Griddle them to order, do not keep a pan of them hanging around. Butter and toast the buns on the griddle.
My guess on restaurants is that they generally try to make patties too thick in order to increase vertical size for presentation purposes. It's hard to cook thick burgers properly without drying out the outside while trying to get the middle up to temp. "Back in the day," portions were smaller, and you probably never had 1/2lb belly busters.
If you have a grill, put a cast iron pan on it and do it right. Use a patty press to get full contact with the meat and the iron. Use a *sharp* spatula to keep the crust on the meat. Griddle them to order, do not keep a pan of them hanging around. Butter and toast the buns on the griddle.
My guess on restaurants is that they generally try to make patties too thick in order to increase vertical size for presentation purposes. It's hard to cook thick burgers properly without drying out the outside while trying to get the middle up to temp. "Back in the day," portions were smaller, and you probably never had 1/2lb belly busters.
Posted on 8/29/22 at 3:11 am to AlxTgr
quote:
I really struggle finding a good burger in CENLA.
I’m guessing you’ve had Cottage and Critics Choice?
If you don’t like those at least now we have Whataburger.
Posted on 8/29/22 at 10:15 am to ForeverEllisHugh
quote:I actually have not. Always get something else at those. Thanks for the recs.
I’m guessing you’ve had Cottage and Critics Choice?
Posted on 8/29/22 at 12:33 pm to AlxTgr
Toto's burgers in Monroe. 10 cent burger day GOAT
B&B burger in town & country in monrore
love that thing presented in waxed paper with a toothpick keeping it closed.
B&B burger in town & country in monrore
love that thing presented in waxed paper with a toothpick keeping it closed.
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