Well ide pay for that burger everything done right. Not everyone goes as far ad to use the oven for the bacon but its hands down ( to me ) the best way to get the bacon perfect, flat, and crunchy for burgers and BLT....
Im american so i would prefer a slightly smaller thickeness of your top bun and slightly bigger thickness of the patty but thats probably a difference in cultures....
damn fine burger by any account
Im american so i would prefer a slightly smaller thickeness of your top bun and slightly bigger thickness of the patty but thats probably a difference in cultures....
damn fine burger by any account
!! That what keep us to do our best ( but yeah i learned at Alain Ducasse school for the quick formation of 2 months ) Its too expensive to open a restaurant in France, so i will try whit my brother to open a foodtruck based on hamburgers , because we all love it , and trying to one of the best in the world) 
fantastic grubbage my friends! I want servings of all! We got beef on the brain it seems- 
I got me a hankering,... I especially like the meat leftovers for a sandwich! A fresh delish' roll, about 1/4" layer of mayo' and some spicy mustard,... Mom used to make a veggie soup, starting with browning a hunk of chuck, the adding broth and some base veg', cook, and more fresh veg', pull out the meat, finish touches to soup, chunk some meat up and toss in, and make sandwiches with the rest! 
gastric nirvana comfort food,... yeah, the pic color thing, I find the flash makes the meat colors stand out more, or you get that grayed-out look to it- 
... grilled veggies are sooo bomb,... asparagus is one of my fav's for this, but onion and pineapple share that podium! 
...burgers are always drool-worthy! That one is bomb, fresh home made bun- 
I'm with you on the fresh butchers choice meat for it... only one market around here has the best meat for this, nobody else comes close 
-- it's chuck, sometime filet tails and other choice bits go in, according to the butchers,.. All I know is the flavor profile is off the charts, so juicy, just the right fat amount,... sometimes I keep the condiments to a minimum, just to enjoy the caramelized meat and smokey fats taste front and center!
was, was that a beef stew gauntlet you just flopped on the floor?? OOoooo,....
