Garage Burger Book of Rules

by jm » Fri Jun 22, 2012 3:33 pm

We rolled out the new Garage burger last evening. It is very good so I am told. Cooked sous vide and given a good sear It is served medium rare on your choice of bun/bread with rocket (arugula) and Sriracha mayo. For now, That's it. No onions or tomatoes or pineapple or beet root to get in the way of appreciating this meat. A customer seen salting before tasting or reaching for a ketchup bottle god forbid will be treated to the business end of my shoes. It's $4.50.

For the time being the fine old Garage burger lives on if you prefer it but I think you'll agree with the first customer who tried one last night who said "there's no going back."

by **Bitteeinbit** » Fri Jun 22, 2012 3:43 pm

No ketchup ok, but can I at least sprinkle my burger with some prahok? I paid for it after all...

by jm » Fri Jun 22, 2012 4:08 pm

I understand you can have it your way at Burger King. I am a fan of prahok but it has its place.

by **Spigzy** » Fri Jun 22, 2012 5:50 pm

Thought I saw an job advertisement in the paper the other day for Burger King ... watch this space!

by jm » Fri Jun 22, 2012 6:10 pm

I believe Lord Playboy will keep us apprised.

by **Felgerkarb** » Fri Jun 22, 2012 8:46 pm

This gastromical terror you have created is insignificant when compared to the power of nacho cheese....

by **vladimir** » Fri Jun 22, 2012 9:26 pm

jm wrote:A customer seen salting before tasting or reaching for a ketchup bottle god forbid will be treated to the business end of my shoes. It's $4.50.

Questions:

1. What shoes areyou wearing? Flip-flops?
2. How about we take a quick lick and the ask for salt/ketchup?
3. What happens if we ask for tomato sauce?

by jm » Fri Jun 22, 2012 9:28 pm

I recently switched from sandals to hard shoes precisely for this purpose.

Don't push me.

by **vladimir** » Fri Jun 22, 2012 9:31 pm

So, instead of winkel-pickers, you're wearing ketchup-kickers?

by **yumi** » Sat Jun 23, 2012 12:53 am

which cuts of meat are in your pattie? and where is the beef from?

by jm » Sat Jun 23, 2012 2:55 am

I'm still buying from the butchery at Open Wine. I suppose it's time for a taste test though, it's been a while.

by **barforsalecambodia** » Sat Jun 23, 2012 7:22 am

Is the meat THAT good?? Grilled onions, if done right, add a great deal to a great burger, IMO.

by **penguint** » Sat Jun 23, 2012 8:49 am

If Jm worked out that burger to go withoutt ketchup- he will have his reasons to do so
(if i work two days on a cassoulet to get it just right and somebody goes' oh i love cassoulet' orders it and then asks for ketchup- guess what i'll do?) :axe:

by jm » Sat Jun 23, 2012 9:08 am

barforsalecambodia wrote:Is the meat THAT good?? Grilled onions, if done right, add a great deal to a great burger, IMO.

Ask Connie, he had one last night.

There will be a variant with carmelized onions and cheese which I think is most appropriate.

I'll get customer feedback for a bit before going sous vide across the board, though there are many compelling reasons to do so and few not to. I'll put ten burgers in the meat jacuzzi today and do a little experimenting.

Yumi any thoughts on meat choice appreciated.

by **yumi** » Sat Jun 23, 2012 2:06 pm

There are a number of ways to go, I use different cuts: some for texture, some for taste and some for fat content.
I prefer 70/30 fat ratio so Chuck is a perfect choice, and strong tasting cuts like brisket, flank, burchers steak (works well for sous vide).
I sous vide it with beef lard in the bag then fry the burger in the same fat. 136F for min 2 hours, max 4 hours.
Not cheap but if you truely want a great burger you cant hold back.
Deco's Burger is 180g and comes with steak fries, we sell it for $8 (higher than most, but you get what you pay for, i guess). Still trying to find a baker who can make a decent bun, no luck so far, any help?