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!

On Jun 30, 5:35 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!

Many BKs will sell a burger any time of day. If you order a burger at
9am, they will have to make it "fresh."
I like Whoppers, no mayo, no ketchup, extra pickle. I take the
lettuce and tomato off and eat them by themselves, then add 2 packets
of mustard. They're pretty decent, and I know fast food. Over the
years, being as much gourmand as gourmet, I've taken a lot of pleasure
in fast food. At the top of the list is Lion's Choice, Steak'n Shake*
(if you eat at the counter), Popeye's, Del Taco. At the bottom you
have Rally's/Checkers, Arby's, Dairy Queen. Hardee's/Carl's Junior
used to be down there at the bottom, but are now solidly in the middle
for food quality, though their commercials still seek to attract the
cultural bottom quartile of "Amuricuns." They are the best of the
category that also includes McD's, Wendy's, JitB, BK (the second
best), IT SHOULD BE NOTED that I cannot rank Whataburger because I've
never eaten there.
White Castle is what it is, and the only comparable place is Krystal,
which is definitely not as good. The only place I've seen both is in
TN, I think it was Murfreesboro.

* SnS refuses the fast food designation, as they also have sit down
with "real china." Personally, I know from experience to only order
at the counter. THey used to have a motto: "In Sight, It Must Be
Right." Well, out of sight, don't count on it.
>
> Andy
> If Burger King Could See Me Now!

--Bryan

Andy wrote:
>
> 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.

If I can "have it my way" at BK,
I'll have to ask for that.

"Run it through the flame broiler twice, please."

BOBOBOnoBO® wrote:
> On Jun 30, 5:35 pm, Andy <q> wrote:
*snip*
>
> Many BKs will sell a burger any time of day. If you order a burger at
> 9am, they will have to make it "fresh."
> I like Whoppers, no mayo, no ketchup, extra pickle. I take the
> lettuce and tomato off and eat them by themselves, then add 2 packets
> of mustard. They're pretty decent, and I know fast food. Over the
> years, being as much gourmand as gourmet, I've taken a lot of pleasure
> in fast food. At the top of the list is Lion's Choice, Steak'n Shake*
> (if you eat at the counter), Popeye's, Del Taco. At the bottom you
> have Rally's/Checkers, Arby's, Dairy Queen. Hardee's/Carl's Junior
> used to be down there at the bottom, but are now solidly in the middle
> for food quality, though their commercials still seek to attract the
> cultural bottom quartile of "Amuricuns." They are the best of the
> category that also includes McD's, Wendy's, JitB, BK (the second
> best), IT SHOULD BE NOTED that I cannot rank Whataburger because I've
> never eaten there.
> White Castle is what it is, and the only comparable place is Krystal,
> which is definitely not as good. The only place I've seen both is in
> TN, I think it was Murfreesboro.
>
> * SnS refuses the fast food designation, as they also have sit down
> with "real china." Personally, I know from experience to only order
> at the counter. THey used to have a motto: "In Sight, It Must Be
> Right." Well, out of sight, don't count on it.

>
> --Bryan
>

you sound like one of my old customers at the BK I worked at..........

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!

On Sun, 01 Jul 2007 03:52:24 -0000, wrote:

>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.
>

That's sooo completely sweet! You sound like the perfect grandma!



--
See return address to reply by email

> wrote in message
oups.com...
>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.
>

What a neat grandmother you were!

wrote:

> 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.

Ask your grandchildren if they remember making Gourmet Burger Buddies. I
am sure they will. These are the memories that make children feel loved.
You are a wonderful grandmother.

Becca

"Andy" <q> wrote in message ...
>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!

I'm not much of a burger person but I could never eat a BK burger.
Something about them just tasted "off" to me. And it wasn't just one
location. I tried several. Didn't care for their fries either.

Actually I never really worked in the food industry at all. Unless you
count that one crazy time I decided to pick cucumbers when I was about 12
years old. Why I opted to work in the blazing heat for such low wages is
beyond me. Never again.

I love to cook but I don't think I'd like to do it for a living.

Andy <q> wrote:
>The problem was the burgers couldn't get rotated in the steam oven. Lucky
>folks got the LIFO (Last In, First Out) burgers.

That is actually the best policy when dealing with volume
and considering "freshness" as a valuable quality.

The military does the same thing with fresh food.
They serve the freshest items first, otherwise if they
get backed up what they're serving is always old. With a
LIFO system, if they end up serving old food it's because
they're forced to. And it means they only throw away
the oldest food. In either case they have to deal with
the logistics to ensure they're only getting as much as
they can use, to minimize waste.

>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.

We've been through this a few times. You didn't get all
of the fat out. They'll still be 11% fat no matter what
you do. Burger that is over 11% fat loses fat and water
until it's down to 11% fat. Burger that is under 11%
fat loses fat and water until it's up to 11% fat. If you
broiled one dry, you broiled out almost all the water.

>The flame broiler burgers, if you could get a LIFO one, was about the best
>fast food processed burger money could buy.

You didn't describe the flame broiler. I had a buddy who
worked in a BK. He explained that it's an electric broiler
with elements top and bottom and a chain-grate conveyor
running between. The "flames" are from the fat dripping
on the coils and igniting.

--Blair

BOBOBOnoBO® > wrote:
>Many BKs will sell a burger any time of day. If you order a burger at
>9am, they will have to make it "fresh."

Iirc, Whataburger and Jack in the Box and Wendy's and
In-n-Out make them all "fresh", period.

BK burgers are only better than McDonald's.

--Blair

On Mon, 02 Jul 2007 00:13:37 GMT, "Julie Bove" >
wrote:

>Actually I never really worked in the food industry at all. Unless you
>count that one crazy time I decided to pick cucumbers when I was about 12
>years old. Why I opted to work in the blazing heat for such low wages is
>beyond me. Never again.

I picked blueberries one summer when I was around that age too. It
wasn't the job for me either. We need a guest worker program for that
very reason.

--
See return address to reply by email

On Jul 1, 7:14 pm, Blair P. Houghton > wrote:
> BOBOBOnoBO® > wrote:
> >Many BKs will sell a burger any time of day. If you order a burger at
> >9am, they will have to make it "fresh."
>
> Iirc, Whataburger and Jack in the Box and Wendy's and
> In-n-Out make them all "fresh", period.
>
> BK burgers are only better than McDonald's.

JitB and Wendy's are fried, so I'd prefer BK to those.
>
> --Blair

--Bryan

On Mon, 02 Jul 2007 11:29:30 -0700, sf wrote:

>On Mon, 02 Jul 2007 00:13:37 GMT, "Julie Bove" >
>wrote:
>
>>Actually I never really worked in the food industry at all. Unless you
>>count that one crazy time I decided to pick cucumbers when I was about 12
>>years old. Why I opted to work in the blazing heat for such low wages is
>>beyond me. Never again.
>
>I picked blueberries one summer when I was around that age too. It
>wasn't the job for me either. We need a guest worker program for that
>very reason.

My grandson works for one of the local farmers, pays $8.50 an hour.
The farmer uses all local high school kids.

We have a migrant farm worker program.