Are FG burgers DRY to you?
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I have found them to be juicy and even greasy. I get what you are saying about smashing them too thin, though. I had one just yesterday, wrapped up in lettuce. I love that they offer that option!
I've had their burger once (not on a shop), and it was deliciously greasy. It wasn't dry at all.
Do you mean dry like a turkey burger is dry?
Do you mean dry like a turkey burger is dry?
"I told myself to quit you; but I don't listen to drunks." -Chris Stapleton
The outside is browned and dry. The inside should be moist and somewhat glistening. You should notice some clear fat/grease on your bun or lettuce under the patty or on the condiments there. If the inside was dry you would notice the difference.
My posts are solely based on my opinions and for my entertainment, contact a professional if you need real advice.
When you get in debt you become a slave. - Andrew Jackson
When you get in debt you become a slave. - Andrew Jackson
I've never had one that's exactly dry, but some I've had have been deliciously moist! I don't know how they manage to cook them so thoroughly and still retain the moistness. I think if we're used to thick burgers done medium-rare and/or made with fattier beef, Five Guys' burgers may seem "drier." I get mine in a bowl, not on a bun, and there have been times that I've looked at the burger, thinking "Oh, that looks overdone." But when I taste it, it's not.
I learn something new every day, but not everyday!
I've learned to never trust spell-check or my phone's auto-fill feature.
I've learned to never trust spell-check or my phone's auto-fill feature.
This thread is making me hungry for lunch. And it's barely 9am.
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Seriously, nobody cares that you're offended.
Seriously, nobody cares that you're offended.
@Hoju wrote:
This thread is making me hungry for lunch. And it's barely 9am.
Ha, ha! I've been craving FG lately, and the MSC called me yesterday to do a shop. But the location is an hour round trip, and they wouldn't up the bonus enough for me to do it.... I may be forced to take a local one at base if I want to feed my craving.
I learn something new every day, but not everyday!
I've learned to never trust spell-check or my phone's auto-fill feature.
I've learned to never trust spell-check or my phone's auto-fill feature.
I had a FG shop on Friday, Online scenario. The stores server was down. I was on the way to work and did not properly anticipate the delay. You have to try again after 10 minutes, then call to find out if they know the server is not working. I missed the call requirement so my report is probably going to be rejected. My work schedule did not allow me to reschedule the location.
Long story short, I didn't have time to walk in and wait, had to go to work THINKING about how hungry I was for a nice burger. Checkers is a quick alternative but not as satisfying.
I tried the lettuce wrap, didn't know there was a bowl option. I just get the bun and eat with a knife and fork. Allows me to observe the bun, though not required, and I have the willpower to just sample a bite and leave the rest of the bun alone. I find it hard though to just eat a few fries, the malt vinegar is a great condiment.
Long story short, I didn't have time to walk in and wait, had to go to work THINKING about how hungry I was for a nice burger. Checkers is a quick alternative but not as satisfying.
I tried the lettuce wrap, didn't know there was a bowl option. I just get the bun and eat with a knife and fork. Allows me to observe the bun, though not required, and I have the willpower to just sample a bite and leave the rest of the bun alone. I find it hard though to just eat a few fries, the malt vinegar is a great condiment.
My posts are solely based on my opinions and for my entertainment, contact a professional if you need real advice.
When you get in debt you become a slave. - Andrew Jackson
When you get in debt you become a slave. - Andrew Jackson
I agree but don't struggle with answering the questions since I base my answers on what the company is trying to achieve. It's similar to answering the french fries questions. I don't prefer a well-done flattened piece of meat but that is what the company is striving for. I can tell the difference between a well-done burger and an overdone one and write my reports based on meeting their taste expectations.
That's the power of fat!
Have you ever had a duck confit? The duck breast is preserved in a layer of fat. Unbelievable!
Have you ever had a duck confit? The duck breast is preserved in a layer of fat. Unbelievable!
@BirdyC wrote:
I've never had one that's exactly dry, but some I've had have been deliciously moist! I don't know how they manage to cook them so thoroughly and still retain the moistness. I think if we're used to thick burgers done medium-rare and/or made with fattier beef, Five Guys' burgers may seem "drier." I get mine in a bowl, not on a bun, and there have been times that I've looked at the burger, thinking "Oh, that looks overdone." But when I taste it, it's not.
"I told myself to quit you; but I don't listen to drunks." -Chris Stapleton
Thanks for the feedback- it was helpful. I checked the website and they use "80/20 fresh ground chuck". By the way it sounds, it is clear that FGs burgers are not as juicy as my personal standard- and of course I know to judge by FG standards, not mine. I think "moist" is more what I would call it rather than "juicy". I do appreciate that they use a high quality coarse grind with no fillers. I judge the fries by their standards- not mine and that has never been a problem, but your feedback on the patties helped me be more objective- so thanks guys. I almost never have called them "dry" in my reports because I assumed that the level of moisture was the standard- and by your feedback it appears to be the case. The fries are almost ALWAYS perfect- sometimes they overload the fryer and they get greasy - but that is rare. I almost always rate FGs high in every category because they are so consistently excellent. The FRIES are the main reason I go. They are so good and they give you a GUT BUSTING amount - even in a "little fry" order.
I have found them to be underseasoned but not dry. I don't think they add salt to the burgers so I just add my own - now I want a little cheese burger.
@HonnyBrown wrote:
That's the power of fat!
Have you ever had a duck confit? The duck breast is preserved in a layer of fat. Unbelievable!
I love duck, and duck confit is no exception! But when I cook duck at home, I prick the skin numerous times and turn the oven up to very high heat for 15 minutes to pull out and drain off the excess fat.... Still tasty and tender!
I learn something new every day, but not everyday!
I've learned to never trust spell-check or my phone's auto-fill feature.
I've learned to never trust spell-check or my phone's auto-fill feature.
They are usually pretty juicy. Occasionally they are a little overcooked and then they get a little dry. Still great though. One time they overcooked my fries and they were absolutely delicious. I wish they would cook them that way every time.
That's how I make our Christmas duck. A confit is a different "animal." The preservation in the fat takes it to a whole new level. I can't even describe it.
I'm with Hoju. I want...something!
I'm with Hoju. I want...something!
@BirdyC wrote:
@HonnyBrown wrote:
That's the power of fat!
Have you ever had a duck confit? The duck breast is preserved in a layer of fat. Unbelievable!
I love duck, and duck confit is no exception! But when I cook duck at home, I prick the skin numerous times and turn the oven up to very high heat for 15 minutes to pull out and drain off the excess fat.... Still tasty and tender!
"I told myself to quit you; but I don't listen to drunks." -Chris Stapleton
There's a restaurant a few miles from us that has wonderful duck confit! It's like a small piece of heaven. (I don't make that at home; wouldn't even know how.) But the place is very expensive, so we don't go there often. 
Edited 1 time(s). Last edit at 11/07/2016 02:40AM by BirdyC.
I learn something new every day, but not everyday!
I've learned to never trust spell-check or my phone's auto-fill feature.
I've learned to never trust spell-check or my phone's auto-fill feature.
Edited 1 time(s). Last edit at 11/07/2016 02:40AM by BirdyC.
You really don't want to know how to make a duck confit. It's pretty disgusting.
I had it at a few restaurants when I lived in LA. I haven't seen it here in MD. I make duck at Christmas and always say I'm going to make a confit. I never do.
I had it at a few restaurants when I lived in LA. I haven't seen it here in MD. I make duck at Christmas and always say I'm going to make a confit. I never do.
"I told myself to quit you; but I don't listen to drunks." -Chris Stapleton
All this talk of burgers and FG, I just got my first shop with them. Looking forward to a delicious burger.
Burger is always hot and juicy when I do shops there
If you just want Duck Fat, Wegmans stocks the Epic line, including beef and pork. I use it with eggs, browning meats, pan frying, it has a high smoke point and all add great flavors. Other stores may carry their products but most charge a lot more than Wegmans does.
My posts are solely based on my opinions and for my entertainment, contact a professional if you need real advice.
When you get in debt you become a slave. - Andrew Jackson
When you get in debt you become a slave. - Andrew Jackson
I save the duck fat when I cook duck at home, and cook eggs in it. Yummy!
A restaurant in this area is famous for its french fries cooked in duck fat.
A restaurant in this area is famous for its french fries cooked in duck fat.
I learn something new every day, but not everyday!
I've learned to never trust spell-check or my phone's auto-fill feature.
I've learned to never trust spell-check or my phone's auto-fill feature.
I save duck fat to make gravy. We have it one a year. It disappears quickly!
"I told myself to quit you; but I don't listen to drunks." -Chris Stapleton
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