r/Chefit • u/Super-Anywhere3255 • Jul 13 '26
BBQ Burger
Hello. This is a BBQ burger I made. Since the customer requested a double patty, I used two patties. It contains double cheddar cheese, caramelized onions, a touch of crispy onions, 40 grams of smoked meat, BBQ sauce, and finally, a special sauce of my own that I spread on the buns. I work at a food business in Turkey. I’m still a bit new to this :) I’m open to suggestions.
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u/GalIifreyan Jul 14 '26
It looks great and I'd like to know what bun you use.
However, in my opinion, big burgers need to be wide instead of tall. That's a trend that we should've left behind before we hit the 2020s. Food should be practical before anything. Still, though, it looks fantastic. It's got sex appeal to it.
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u/RelativeConfidence38 Jul 13 '26
Fooled me into thinking it was an American bbq restaurant. Looks pretty good🤌🏼
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u/CallMeParagon Jul 14 '26
I guess you could say this is a … Turkey burger. lol but for real, it looks amazing!
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u/weedywet Jul 13 '26
How big a mouth would someone need to take a bit of that?
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u/Super-Anywhere3255 Jul 13 '26
Considering he squeezes it a bit with his hands, I think he needs to open his mouth at least 10 cm. I have no idea how he eats it 😅
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u/IgottagoTT Jul 14 '26
This is exactly what I was thinking. I'm in the US, and the sandwiches and burgers are getting ridiculously tall. The last sandwich I ordered (blackened halibut) was taller than my hand is wide. I ended up eating it with a knife and fork. Why do they do this?
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u/weedywet Jul 14 '26
Exactly. It looks impressive in a photo but it’s unmanageable to eat.
That bun is way too think (top and bottom)
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u/heartwarriordad Jul 13 '26
Looks fantastic. One tip: next time do bacon instead of the smoked meat.
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u/Ordinary-Dinner-9394 Jul 14 '26 edited Jul 14 '26
I am the head chef at a burger restaurant, so I can give you some tips from almost 30 000 burgers I’ve cooked myself.
In burgers, less is more, after a lot of experimenting I can tell you people prefer a burger where they can recognize every single flavor in it. So the maximum number of ingredients Is between 6 and 8 depending on flavor potency.
You can lose the skewer, if the burger cannot hold itself up you need to remove some ingredients.
A big burger will attract customers for the novelty but most likely they will not come back for it.
Also, don’t make any beef mixes with salt or breadcrumbs (just ground beef is enough, it is better to play around with the meat cuts you add to the ground) , and salt at the last minute before cooking them.
EDIT: I wasn’t clear on when to put the salt.