The "$100.00 Gourmet Burger "
Sqwertz wrote:
> Ingredients:
>
> Toasted Onion Kaiser Roll: $.33
> 1/3 lb home-ground brisket: $.28
> 2 slices of HEB premium, thick sliced bacon $.40
> 1 thick slice of Finlandia Munster Cheese: $.17
> 1 pickled jalapeno, sliced thin: $.03
> Sriracha mayo and ketchup: $.04
>
> Method:
>
> The bacon was cut in half to facilitate cooking and assembly. The
> burger patty is one of 12 I ground from whole brisket and froze last
> week. It was cooked from frozen state at the same time and in the
> same pan as the bacon (I'll have to do that more often). The
> jalapeno is sliced thin and placed on the burger and under the
> cheese for the last minute of cooking. The sriracha must be mixed
> with the mayo before spreading on the toasted bun.
>
> Results:
>
> Time to cook, assemble and clean up after this this "goremay $100.00
> Burger" (the only kind Sam will eat [sic]): 11 minutes.
>
> Cost of this $100.00 goremay Burger : $1.25.
>
> Tastewise: You won't get anything this tasty from a drive thru.
>
> My only regret is that I didn't make 2, or make it a double (which
> would have only taken 1 minute longer).
>
> Compare this to running out and grabbing a Quarter Pounder W/cheese
> for $2.39 +tax and the choice is pretty clear.
>
> -sw
Sounds damn good, sw!
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