Then you might have meat to bun ratio issues. :D

More meat. At least 1/2 pound, per burger.

If you do split it up into two patties, then two slices of American cheese, too.

Back in Tulsa I could get a double meat, double cheese with both grilled onions and sliced raw red onions and that burger was really tasty.

That was easily a half pound if not more JR. Did use two slice. Two patties would have made it better. Still a good burger. I have to start going to the butcher to see what I can get for a custom mix, have one just a mile away.

Try the two layers each of meat, cheese, onion. Sliced raw red onion in one layer, grilled onions in the other. Mustard on both buns, a layer of pickles and lettuce wherever you want it.

will do.

I also wouldn't go hog wild on the meat. Two half pound patties would be too much. Somewhere between two 1/4 pound and two 1/3 pound patties is the sweet spot. There is a definite optimum meat to bun/everything else ratio....

With all that fat, lots of salt on the meat....

Agreed. All of my smashed burgers are typically two patties from under 1/2 pound of meat

Meh...thin and crusty.

Use a thinner roll (Hawaiian or potato bun) and buy a mandolin.
Takes from a burger with onions to an onion burger

I wouldn't kick any off the plate :)

So this was voted my best meal of the summer, so far.
Fennel bulb, onion, 4 cloves of garlic 30 min. Can of good tomatoes , Chile flakes, pepper, another 30..covered mostly
Lobsters boiled 3 minutes past dead, broken down with all of the juices guts and glory going into sauce pot..10 more
Add fresh clams,shrimp,halibut in order..covered
Cook the pasta in the lobster water... finish barely cooking lobster meat on low heat in separate pan.
Top pasta with sauce, clams,..and top that with the lobster meat...and more juices
http://forums.pelicanparts.com/uploa...1596120658.jpg

that does look very tasty!

you could put Lobster on a Saltine cracker and i'd call it Amuse-Bouche....fancy.

of course its the best dish of the summer!!! its the best dish of my summer. :)

I'm looking for a grinder for my spices. Anyone have any recommendations? TIA!

We have one of these and it works great...

https://aax-us-east.amazon-adsystem.com/x/c/QnUikpGvimZc4Kn7l70nKPMAAAFzpTWAAgEAAAH2AQ_RNbs/https://www.amazon.com/gp/aw/d/B001C2GWTI?pf_rd_p=cc4d41e0-c4b7-409d-9111-98cc220deeb7&aaxitk=geCH-jcXO4Mi9caF4MOcXw&hsa_cr_id=2214425830401&ref_=sbx _be_s_sparkle_mcd_asin_0

But you could use a cheap coffee grinder dedicated to spices, probably work just as well.

I use the same small grinder I keep around for coffee. I just clean it between uses. It's not really a grinder, it's more like a really small food processor, with two blades. I also have a small mortar and pestle when I want to grind things the old-fashioned way.

i use a mortar and pestle. i love it way more than i think is healthy.

When you whipped out the mortar and pestle last week for the pesto, I though that Buddjist monks have nothing on you...

Chicken adobo. The National Dish of the Philippines.?

http://forums.pelicanparts.com/uploa...1596333579.jpg

Adobo, Lumpia, Sinigang, Bistek, & Lechon sort of share the title. Adobo is probably considered the primary. One of my favorites is Sinigang. We make it fairly often.

They need to pick one. Haha. Like Chicago our Philadelphia:)

But in reality. Makes sense. I can’t put my finger on the quintessential American dish. The one. I hope it doesn’t involve a damn hotdog.

Cliff. I make my chicken adobo with just a mixture of vinegar, soy sauce, water, chopped onion, & garlic. I boil it down at the end to reduce it to a thick sauce that sticks to the chicken.