I remember years ago, Burger King had little burgers called Burger
Buddies. I loved to going down there and ordering up a couple of
dozen of them. Then I'd get my kids and grandkids, in the middle of
the living room floor on a blanket, while it was raining cats and dogs
outside. I'd put out all these little extra things - sliced olives,
pickles, sliced tomatoes, etc. . .And we'd have a picnic while turning
those little Burger Buddies into Gourmet Burger Buddies.




On Jun 30, 3:35 pm, Andy <q> wrote:
> I worked at a Burger King for a few months, so I know how things were made.
> I ran the flame broiler machine at Burger King!!!
>
> Here's how it worked.
>
> There was a conveyor belt for the buns and another for the burgers. You put
> a bun on one belt and a burger on the other. The belts were timed so the
> bun and the burger came out and fell into the "collection" bins at the same
> time.
>
> I'd grab a bun, put a burger on it and tossed it into a steam oven. --
> Repeat forever--.
>
> The customer orders a burger "you can have it your way" and the assembly
> line staff would grab one out of the steam oven, dress it up, microwave it
> for a few seconds and then wrap it up.
>
> The problem was the burgers couldn't get rotated in the steam oven. Lucky
> folks got the LIFO (Last In, First Out) burgers.
>
> The worst were the double burgers. They sat "underground" in the steam oven
> forever.
>
> Being the burger "king," I'd run a burger through the flame broiler a
> second time to "hopefully" rinse every last drop of grease out of it, for
> my meal.
>
> The flame broiler burgers, if you could get a LIFO one, was about the best
> fast food processed burger money could buy.
>
> Don't be bashful. Tell YOUR fast food processing story!
>
> Andy
> If Burger King Could See Me Now!