When I picked up the gremlin from school today I told her that she gets to decide the menu for dinner and we will hit the shops on the way home to get the ingredients. She chose cheeseburgers, crispy chicken thighs and chippies with homemade honey mustard sauce.

She helped me throughout the process and made the sauce herself. I reckon it turned out pretty damn good and was around $5 a burger or so. It was a very fun daddy-daughter cooking session.

I topped mine off with Rickles spicy pickles and jalapeños.

Double wagyu smashburger, with cheese, burger sauce and dehydrated onions on a mill bun. My absolute GOAT of a cheat meal'

One of two locally known spots along Route 66 in SoCal. Major Competitor to Angelo's. Going to doa head to head sometime soon. In N Out got nothing on this thunder

Which one you taking?

Made with double American cheese smash patties (one done Oklahoma onion style), cherry habanero bbq sauce, pickled jalapeños, crispy fried shallots, crispy fried jalapeños, and bacon.

This photo only tells half the story… this is low-key THE best burger in town. BURGERMEISTER! If you know, you know! 🙂🍔

For this week we have another simple, but good burger, a pimento cheeseburger. For this burger I used a 6 Oz patty on a potato roll over lettuce and beefsteak tomato. For the pimento cheese, I used George Motz's mother's recipe that he includes in The Great American Burger Book.

• 8 Oz sharp cheddar
• 1/2 C mayo
• 4 Oz cream cheese
• 4 Oz jar of diced pimentos (drained)
• 2 Tbsp hot sauce

I think the last time I made this I may have used too much cream cheese, because this version was a lot better balanced. I could taste the hot sauce. My complaint the last time was that it was a bit too rich, and the acid from the hot sauce was missing. This is another burger that isn't particularly elaborate. It's just good. My fiancée was a bit dubious about the pimento because she's adamantly anti-olive, but even she came around on it.

Because the pimento cheese was so thick, I left the fries thicker than I normally make them, and man, it made for some good dipping. I was pretty pleased with my decision to make this breakfast, lunch, and dinner.

Griffs! Garland TX

2 tbs fresh Italian parsley
2 tbs fresh mint
1/3 purple or sweet yellow onion
1 tbs dried oregano
2 cloves garlic
1/2 tbs cumin
1 tbs pepper
1/2 tbs salt
1 lb ground meat of choice preferably lamb but beef or pork (even turkey) are acceptable

Put parsley, mint, onion, and garlic into food processor and cut up as finely as possible,
Take blended seasoning and additional seasoning and pour into large bowl, put ground meat in and knead together until well mixed. Place mixture in fridge for at least two hours to set

Form into patties and cook on medium high heat until safe temperature for selected meat, slide into pita pockets, tzatziki or ketchup are perfectly acceptable toppings.

Bought a cheap (€200) electric countertop stainless griddle and I must say... it works incredibly well for the price.

Made these oklahoma style smashburgers (22% fat) and kept them simple with irish white cheddar, ketchup and mustard.

Bangers

Burgers. And some over-cooked poppers on the side. A delicious mess.

Tomatoes, cheddar cheese melted on top of grilled onions.

absolutely lived up to the hype

I had a plan to use onion rings for this but I unfortunately live in a super rural area and had to come up with another option. Worked like a champ and they were delicious. Bacon wrapped onions definitely did the job.

First time trying P Terry's visiting Texas. probably had it six out of the 13 nights I was there. The bread taste better than In-N-Out. I love how you can add bacon and just the variety of shakes.

Made some 8oz chuck and brisket blend burgers tonight, with boar’s head yellow american cheese, heinz organic ketchup, mike’s amazing mayo, and I had an aldi’s brioche loaf, and publix brioche buns, so I made one of each to compare! They were both delicious, but the aldi loaf was a little too sweet, maybe with bacon and some onions it would have helped, but the buns won out tonight! 🍔

The star of the show was definitely the burger. It was a double burger, with gouda, red onion, arugula, and garlic aoili. Served on a ciabatta roll. The fries were air fried and tossed in truffle oil and parmesan.

Pretty cool establishment in the DSM area if you’re a local or in the area & they make a great burger! I drive flatbed for a local trucking company & I make it a point of mine to stop in whenever I’m in the area. The entire menu is themed off of some of our favorite zombie horror flicks and characters & the motif follows in the actual restaurant if you happen to be dining in. They also have a really good drink/milkshake menu to which if you’re dining in, the option to have them spiked is also there for you. Highly recommended if you’re around the DSM area 🍻