/ck/ - Food & Cooking

The theme of Round 4 is... Burgers.

Show us your best take on this American classic. You can create your burger with traditional beef, use turkey, go vegetarian, or dazzle us with something unique.

We're starting fresh. So your scores from the previous three rounds have been erased. Everyone is starting as equals, though your scores will be calculated on a cumulative basis after this round.

**

We'd like to congratulate everyone who competed in the first three rounds. The margin of eliminations were very close and in some instances came down strictly to participation--there were some really great entries submitted and we hope that you will compete next year! And, of course, keep an eye on the rest of this year's competition.

>so behold - a Balkan Burger!

>I will try with a single vertical, if no go then I will split into 3.

>>4387327
>vertical part 1 of 3

>>4387333
>vertical part 2 of 3

>>4387338
>vertical part 3 of 3

>I only hope I did not make too many spelling mistakes

>>4387330
>>4387332
>>4387339

>complains about continuity
>starts re-posting in competition with dogsfordinner

In any case, it looks amazing so far. Next time just wait until you have all your pictures ready before you start posting, or don't complain about "combo breakers".

>For your consideration, El Dono's Burger Taco

>>4387346
Anon: while people are discussing if this can be called a burger or not, you gotta admit it's original

>Calling it a taco was on purpose, I wanted to make a burger themed taco, not a hamburger with taco elements. I figured we would see a parade of meat on bun and a taco would break it up.
>And I know the presentation is shit, I was drunk and really wanted to eat...
>I have another picture but its not much better.

>Here we go!
>Crab burger on onion roll with sweet potato fries.
>Vertical on its way...

>>4387354

>Submission for round 4

>Part 1

>>4387356
>Part 2

>>4387366
>Part 3

>>4387345
>>4387327
I'll wait for you to finish posting the older entries before I put my verticals up. Be back in half an hour.

>>4387373
>Part 4

>>4387374
Sounds good. :) I have to leave in about a half hour so that works out perfectly.

>Introducing the Southern Deluxe

>A sirloin burger topped with Smoked Gouda, pulled pork, and onion straws. The burger is topped with a barbecue sauce mixed with a homemade puree and Southern Comfort Whiskey.

>Simple style and heroic flavor!

>>4387386

>>4387389

>For your consideration

>>4387346
>>4387351
Thanks for putting up the text/comments with my entry. I think I speak for all entrants when I say we really appreciate all the time and effort you and hearts have put into this contest!

>>4387396
>and the final shot

>>4387397
>In honor of dogsfordinner and heartsonfire, the next round will be... DOG HEARTS

>Entry for PWiz:
>Quinoa and Chickpea burger on a lazy brioche bun with caramelized onion jam, grilled capsicum and mushroom, tomato, lettuce and a goats cheese spread.

>I didn't take enough photos for a proper vertical (plus the last round was horrible for someone with no skill in MS Paint) but I can throw up a few more photos and info if you want to know how to make anything.

>>4387406
>A cross section.

>>4387410
Anon: I'm not trying to nit pick or anything, but really just want more info on what we're looking at, in lieu of a vertical. In any case, it looks good (although I'm sure some people will vote you down just because you made a veggie burger...).

>Hey, happy to provide more info.

>The burger is:
>2 small kumara (New Zealands version of sweet potato)
>2 small carrots
>1/2 onion,
>1/2 capsicum (bell pepper)
>1/2 c spinach
>2 c cooked chickpeas (garbanzo beans)
>2 tbsp tahini
>1c cooked quinoa
>1 tsp salt
>1 tsp cumin
>1 egg yolk

>You cook off the onion, carrot and capsicum, blend with the spinach + remove to a bowl, blend the chick peas and tahini and add to the bowl along with the quinoa, salt, cumin and egg white. Shape into patties and lightly flour. Fry in oil until brown then finish in the oven for 15 minutes.

>I made the brioche - it is not strictly a brioche dough, but instead just a soft dough enriched with eggs, butter and sugar.

>The goats cheese spread was simply goats cheese cut with cream cheese - in New Zealand chevre runs at about $9 for 200g and I didn't want to use it all!

>Capsicum is the same as bell pepper, I had it left from the patty so decided to throw it on there as more of an after thought, it was soft but not grilled black.

>Next time I will do a vertical, thankfully this time it wasn't required.

>This will either make people smile or send me out of the competition but...

>Dessert burger!

>The bun is a giant French macaron (vanilla flavored). The patty is chocolate ice cream. The ketchup is a raspberry and port coulis. The mayo is yogurt whipped with honey and orange blossom water.

>Side view and vertical to come.

>>4387419
>side picture

>>4387421
>Vertical

>Find your nearest pond and catch a duck. They are susceptible to bread.

>>4387405
>In honor of dogsfordinner and heartsonfire, the next round will be... DOG HEARTS

While I agree 100% with the sentiment, I would put my money on the next (or final) round being chicken breasts...

>Please, do not make chicken breast a round.

>>4387427
>Acquire other ingredients.

>Mushrooms, red onion, herbed rustic bread and in case of failure, supermarket duck. Blood orange for dessert.

>>4387428
>>Please, do not make chicken breast a round.
seconded. Thats boring. Although i looked over some of the stuff from last year and the themes got more interesting as the competition went on.

>>4387431
>Rinse and cut mushrooms into more manageable sizes.

>>4387434
>Make gribenes.

>Salted chicken skin in a 180C oven for 20 minutes. Poor man's (or jewish) bacon.

>>4387427
Dogs, wasn't this a joke entry?

>>4387435
>Debone duck leg. How difficult can it be?? The answer is moderately difficult.

>>4387439
>Cook duck fillet [photo not included]. Saute mushrooms and onion rings in the rendered fat.

>>4387438
The girl deboned a duck for /ck/. That ain't no joke, son.

>>4387438
think he didnt quite qualify, but submitted one just for fun anyways. No harm in it. I think itd be neat if we have a couple unofficial entries in the rounds, people get feedback on cooking, we get ideas, and their votes dont matter anyways.

>>4387445
>Put stuff on bun. Some stuff falls off because bun is not big enough.

Thanks to everyone who voted for me across these past 3 rounds and congrats to the other 14 of you.

Changed up my vertical a little. Hope it's a little better.

>>4387449
>Dem blood oranges.

>>4387453
>Give away rest of gribenes to housemates.

>Carry plate of food back into room.

>Eat while looking at this thread.

>>4387457
>This turned out surprisingly well. The sweetness of the red onions complemented the richness of the duck, and the sweet-sour oranges made a perfect dessert. Mug is full of guava and kiwi instant tea which is god tier with anything.

>I lost the previous round so I'm not a competitor anymore, but I like feedback and critique.

p.s. Borneo, whenever you see this give hearts an email.

>I'm not in the competition anymore but I made some a pulled pork burger with coleslaw (pointed cabbage), BBQ sauce (not homemade), fries (triple-cooked) and ramson mayonnaise (it looks like a weird bearnaise though). Bun is obviously homemade. Bring the hate.

>>4387469

Please let me know if I've missed any entries that were posted in the first thread, and if you haven't posted your dish do it soon! This round will be over on the midnight of the 12th (tomorrow night).

My turn.
I submit to you, a portobello pesto burger with aioli on a homemade rosemary sundried tomato bun with a wild arugula salad.

>Hold your votes until I finish posting.

>>4387514
I separated it out into 4 different verticals, since I figure this contest is as much about creating quality content for the board as it is for competition.

>>4387519
2 short verticals now

>>4387524
3/4

>>4387525
And finally, the burger itself.

>>4387528
Moneyshot!

>Hope you guys like it!

>>4387525
how long will something like that last for?

>>4387428
Chicken breast was the first theme of last year's challenge, lol.

And don't worry, there isn't a ketchup round coming up or anything.

>>4387538
You can freeze it forever, in the fridge it probably lasts a couple weeks.
I like to buy several pounds of basil when its in season and then freeze lots of it at once since it doesnt deteriorate as far as I can tell.
Also, I should mention that while pine nuts are preferred, they can be expensive, and walnuts are an acceptable substitute.

>>4387544
I have a lot of almonds
Would those work?

>>4387547
They'd work i guess, but the flavor wouldnt really be right. Almonds are pretty strong tasting and would conflict with the basil. Although, who knows, it might be good.

>>4387532

Presentation: 4/5
Originality: 3/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20

Easily one of the best entries for this round,

While I have been an advocate of "the quality of your vertical shouldn't really make that much of a difference when it comes to judging" opinion, your vertical gives so much info about all the good shit you made from scratch that I can't help but take it into consideration. (In other words, this is some quality OC).

Doing both a grilled portabella along with a beef patty is kinda sorta over doing it... But it's much better than throwing on an extra burger patty or a half pound of bacon. Really the only thing I can find to complain about is the amount of grease in your money shot and how overloaded the whole thing looks. That said: I love a greasy, messy burger, and that lightly dressed side salad and refreshing beer pretty much make up for it.

>I'm thinking I should have scored you even higher, but it's too late, and I'm pretty sure this is the highest I've scored anything this entire competition.

>>4387577
>Doing both a grilled portabella along with a beef patty is kinda sorta over doing it... But it's much better than throwing on an extra burger patty or a half pound of bacon. Really the only thing I can find to complain about is the amount of grease in your money shot and how overloaded the whole thing looks. That said: I love a greasy, messy burger, and that lightly dressed side salad and refreshing beer pretty much make up for it.
Thanks. The burger stayed together much better than I thought it would. I thought about adding a big tomato slice, but decided that would compromise the burgers structural integrity.
>also, has anybody used any bacon at all this round or is it me?

>>4387406

Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20 (A quinoa burger? Interesting, I bet it tastes amazing. I think the goat cheese was a good choice. I wish all veggie burgers looked as appetizing as yours!)

>>4387586
i fried my burger in bacon grease and topped it with bacon

>>4387425

Presentation: 2/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20 (Such a cute idea! I wish there was something in the middle other than the chocolate though)

>>4387514

Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20 (Oh my gosh those buns, the aioli, the pesto! I actually saved these verticles, thank you!)

>>4387514
>Presentation: 5/5
>Originality: 4/5
>Appeal: 5/5
>Challenge Goals: 5/5
>Total: 19/20

Fantastic job on this one, Wump. Those are all my favorite flavors, and it looks wonderful, especially with that backyard setting, in the sun with a cold beer. This is the highest score I've given so far in the competition.

>>4387775
muh egoz

For your deliberation and debate, I present:
THE BEEFY BASTARD:
A fresh ground patty of a custom mix (which is detailed in the vertical) on a homemade toasted light brioche bun, with stone ground mustard, butter lettuce and frisee, tomato, Parmesan crisp, Red Leicester cheese, grilled Spring Onions, and Roasted Bone Marrow Aioli,
Served with Duck Fat Roasted Baby Potatoes.
Many verticals to follow, plus some close ups.

>>4387785
And another a little closer.

>>4387787
And so close, you can nearly taste it!

>>4387793
Light Brioche Buns

>>4387796
The beefy monsters themselves.

>>4387799
Parmesan Crisps

>>4387801
Garlic Confit
(this comes into play with the Roasted Bone Marrow Aioli)

>>4387806
Roasted Bone Marrow Aioli

>>4387808
The Veg.
The grilled spring onions were delicious enough to just eat on their own!

>>4387811
The Duck Fat Roasted Potatoes.
(just a side to the burger, but I did a vertical anyway)

>>4387813
A vertical of The Build.

>>4387814
Aaaannnd, one more, just because.

Oh, you clever bastard!

>>4387796
Spotted Pig Hamburger buns

>>4387801
Root Hill Burger cheese tuille

Good choices though.

>>4387848
Lol, I'm not familiar with either of those places (although I have heard of the Spotted Pig), but thanks for the compliment!

>>4387799

Those patties look a little lean.

>>4387464
>be reposted in voting thread
Good feel.

What's her email? Mine is in email line anyway.

>>4387327
>Presentation: 4/5
>Originality: 4/5
>Appeal: 4/5
>Challenge Goals: 5/5
>Total: 17/20

>>4387351
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 4/5
Total: 16/20

>>4387354
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 14/20

>>4387381
Presentation: 4/5
Originality: 3/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>4387386
Presentation: 3/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

>>4387400
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>4387406
Presentation: 4/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 17/20

>>4387419
Presentation: 3/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 4/5
Total: 15/20

>>4387514
Presentation: 5/5
Originality: 4/5
Appeal: 3/5
Just hate mushrooms.
Challenge Goals: 5/5
Total: 17/20

>>4387785
Presentation: 5/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 19/20

>>4387327
Presentation: 4/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: /20
>>4387351
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20
>>4387354
Presentation: 2/5
Originality: 2/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 13/20
>>4387381
Presentation: 4/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
>>4387392
Presentation: 3/5
Originality: 4/5
Appeal: 3/5 ewww soco ewww
Challenge Goals: 5/5
Total: 15/20
>>4387400
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
>>4387406
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20
>>4387419
Presentation: 2/5
Originality: 5/5
Appeal: 2/5
Challenge Goals: 4/5
Total: 13/20
>>4387464
Presentation: 2/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
>>4387469
Presentation: 3/5
Originality: 3/5
Appeal: 4/5
Challenge Goals: 3/5
Total: 13/20
>>4387532
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: /55
Total: 19/20
That money shot really does it for me. The greasy burger with the sunlight glistening in the fat next to the light green salad. I'm hungry.
>>4387785
Presentation: 4/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 18/20
Seems like itd fall apart as soon as you bit into it, but otherwise nom

>>4387514

Pesto... aioli... dat bun...

Fuck man, I'm throwing money at my screen but nothing's happening!

Chocolate and pistachio halva burger with marmalade relish, poached pears, lemon chantilly cream and mulled port syrup on a pistachio-nutted brioche* bun.

*To all intents and purposes

>>4388207
Presentation: 1/5
Originality: 4/5
Appeal: 0/5
Challenge Goals: 0/5
Total: 5/20

This is a genuine score. I wish these "not a joke" entries would stop. That thing looks and sounds awful. What were you thinking?

>>4387514
Presentation: 4/5
Originality: 2/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 16/20

>>4387452
Presentation: 3/5
Originality: 4/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 15/20

>>4388207
And here's the vertical.

In way of necessary explanation: I don't have an oven or a grill, so I didn't think I could compete with people making genuinely good burgers. Hence this monstrosity.

The various parts were supposed to match bits of a real burger (halva = burger, marmalade = fired onions, pears = tomatoes/pickles, cream = cheese, syrup = ketchup), while still holding together as a decent dessert. The use of halava was inspired by sesame seed burger buns - reusing the sesame in a different way.

I apologise profusely.

>>4388214
I can understand not having a grill, but no oven, really?

>>4388214
And you didn't think to BBQ or use an outdoor grill?

>>4388207
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20

Creative and tasty flavors. Clearly some skill went into making this. Don't listen to >>4388209

>>4387532
Presentation: 4/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 17/20
This burger has a lot going on, I hate to say it has too much flavor. Well, it has a lot of strong flavors conflicting for dominance. The burger is well made, the bread looks lovely, aioli is gorgeous despite my utter hatred for canola or grapeseed oil, pesto is jewel like and holds together well. It looks pretty, the mushroom and the patty is overkill.

I would have been happy with the mushroom cap, provolone, pesto and bun or bun, mozzarella, aioli, and patty. I also, could have done with some sort of cold vegetable on the sandwich as well.

>>4387547
I actually prefer to use almonds in my pesto. I soak them overnight first. If they have skins, I remove them. Then I scatter them on a couple of cookie trays and salt (optional) and roast them at 200 F for several hours until dry and crisp-shaking around every so often. Sometimes even overnight. Then I proceed with pesto making.

>>4387785
You didn't get points off or anything for this, but could you please include the amounts/weight/volume of the ingredients that you use. I would love to make your brioche buns this weekend, and eyeballing doesn't cut it in baking for me.
Presentation: 4/5
Originality: 5/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20
I want this. I think it is practically perfect in every way, just like Mary Poppins. I would have loved to see a cross section of the burger. My only complaint is in presentation. The lighting could be better, as the shadows are distracting and it could have been styled a little better.

>>4388207
Presentation: 1/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 15/20
There is a lot going on there. I suppose this is another dessert burger. I like that you really made a leap and created something completely authentic. The photo is poorly styled, the burger is overstuffed in a bad way, it looks like a big mess. The sauce makes it look like it is bleeding. Plopped on the tray it looks terrible. I know it isn't your fault about the quality of the potatocam, but you could have made this burger look better despite your own limitations.

GOD DAMN I WANT THIS IN MY MOUTH. (I just don't want it all to end up in my lap once I bite into it.

>>4388217
Really. No microwave either. I'm not at home until next week, so here's the closest thing I could find on google (I searched for "tiny kitcen" - the vast majority of the image results were comparatively gigantic). Mine's pretty much like this, but without the convenient plug socket.
>>4388246
I did, but I would have had to buy a disposable one and go down the park. Maybe if it was sunny, but not while it's pissing it down...

>>4388405
Sure! I'll post the whole recipe for the brioche buns here in a second. Thanks for the compliments, too, that's very nice of you. I understand what you are saying about the shadows, yeah, that kind of sucked. I was pressing hard to try and get some shots in the the fading sunlight, because my indoor lighting is such shit, LOL.

>>4388452
wow, that's like the worst kitchen ever, I commend you for making it this far

>>4388492
Light Brioche buns:
3 tablespoons warm milk
1 cup warm water
2 teaspoons active dry yeast
2 1/2 tablespoons sugar
2 large eggs
3 1/2 cups bread flour
1 1/2 teaspoons salt
2 1/2 tablespoons unsalted butter, softened
Sesame seeds (optional)
extra bread flour for working the dough

Did you need the rest of the directions, too? Or just the amounts?
Oh, and a tip: The dough is pretty soft, you will probably have to work extra flour into the dough while you're kneading it, but just try to work in as little as possible (while still being able to handle it), because it will result in a fluffier, softer interior at the end.
Here's a pic of the buns toasting on the grill, because I didn't include that in any of the verts, haha.

This finishes tonight? Nuts, I thought I had all weekend to cook something. Typical that a mid-week challenge coincides with the busiest week I've had all year :\

Do I still have a few hours to get an entry in for this?

Super lazymode template

P: O: A: C: T:

>>4388518
you have till midnight EST, about 13 hours

>>4388207
>>4388214
Wow, that's pretty ingenious for only having a burner to work with! I applaud you. Although, it looks pretty rich, so I don't think I could eat the whole thing, LOL. I'd have to cut it into fourths or eighths and eat it a bit per day! Still, nice take on a dessert burger, I love me some halva.

>>4387327
P:4 O:2 A:3 C:5 T:14
>>4387351
P:2 O:4 A:1 C:2 T:9
>>4387354
P:3 O:3 A:4 C:5 T:15
>>4387381
P:3 O:2 A:1(Hate mushrooms with a passion) C:5 T:11
>>4387386
P:2 O:2 A:4 C:4 T:12
>>4387396
P:3 O:3 A:5 C:5 T:16
>>4387406
P:3 O:2 A:3 C:4 T:12
>>4387419
P:4 O:3 A:1 C:2 T:10
>>4387514
P:4 O:3 A:2 C:5 T:14 - mushrooms again
>>4387785
For me this entry has nice ingredients but looks sloppy and too big
P:2 O:4 A:4 C:5 T:15
>>4388207
P:2 O:2 A:1 C:2 T: 7 - faux desserts are boring and have been done to death

>>4388526
Ah ok cheers. Sadly, it doesn't make any difference as I won't be able to get an entry done today. :< Thanks to Hearts and Dogs for organising the comp, it's been a lot of fun, and I might try again next year!

Here is a double blue cheeseburger I made last month, for old time's sake. Good luck to the remaining finalists.

>>4388516
thanks I just needed the proportions!

In case anyone is wondering...

So far, we have received entries from
BubbleBurst
Cooking Rei
designerguy !!FLBIcqqP/39
El Dono !!6RAioSpGPXj
mr_kruhy
PWIZ
Saul Goodman
SirSpice !!g3QeMZd5CQB
SQ !Z6ur5.jOOU
Tokufags
Wumplord !!uP81F1cofPV
Pyewacket

We have not received entries from
Frenchfag
Smith the CIA Agent
frgsp (withdrawn)

Additionally, we got entries from Borneo and anon 556 who were not in this round.

It'd be kind of disappointing if we lost 3 people in the first round for not participating. Hope smith and frenchfag are working hard on their entries as I type this.

>>4388608
sorry to see you go :( but at least now if everyone else participates no one will get cut regardless of what they submit. As long as they submit something. So bring on the peanut and jelly burger, let your freak flags fly. I want to see the craziest shit you guys can manage. This means you Smith!

>>4388608
Really sucks to see you go. I was looking forward to seeing your burger.

>>4388629
That's not really true. There's 6 more rounds, 15 contestants... Multiple people can be eliminated each round. If frgsp is the only one that withdraws, then there's probably going to be at least one more who gets eliminated.

>>4388628
Only one person has voted for designerguy's dish. He kind of posted his in a weird spot, so I think people have missed his submission.

Submission is here >>4387452

>>4387452
I totally missed this one, sorry.
Presentation: 3/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 16/20
that is WAY too much to look at and it is hard to see. What I consider the "presentation picture" part of your vert is really small, it is hard to get a good look at the sliders in detail. The concept is cool, but air,land,sea is a common theme for tasting menus and reality tv cooking shows. That is ok, you can catch inspiration from anywhere, I thought it was very clever. The burgers seem to be really involved. That is a ton of work, I would be happy to eat these burgers if they were offered separately or together as intended, the bun looks a little bit doughy though. As stated before, I am a sucker for escabeche. The salmon and sweet potato would have probably been my favorite.

>>4387452
>>4388708
>What I consider the "presentation picture" part of your vert is really small, it is hard to get a good look at the sliders in detail.

Yeah, you should really upload a separate, higher resolution image for your final shots... Especially when your trip is "designerguy"...

>>4387452
Presentation: 2/5
Originality: 4/5
Appeal:4/5
Challenge Goals: 5/5
15/20
Would eat, but the vertical is pretty much incomprehensible. Split it up like the pesto burger guy did.

>>4387452
As per request I'm breaking up the vertical into multiples.

>>4388826
>>4387452

>>4388828
>>4388826
>>4387452

>>4388608
That's lame, I was looking forward to your verticals, I learned a lot from the first two

Frenchfag here, I'm officially dead tired and my feet hurt like hell. Here's my submission, a red wine burger.

>>4388903
And the vertical, of course.

Just finished cooking, submitting within the hour after I eat.

>>4389151
I have a braised lamb short ribs burger with mushroom and bacon for you guys. No vertical but I'll give a quick run down of what I did.

Lamb short ribs:
Season the lamb with salt and pepper. Sear the meat off in a casserole pot with a little bit of oil a whole bulb of garlic. Pour in wine, reduce to half of original volume, add in lamb stock, whole pepper corns and cloves. Cook until fork tender. De-bone meat.

Bacon and mushrooms:
Render bacon, throw in mushrooms, mushrooms were cleaned with a fine brush to remove dirt and grit. Season with salt and pepper.

For the rest, I toasted the buns after drizziling them with a little olive oil, layered in some Chinese cabbage leaves and sliced tomatoes, placed the meat, mushrooms and bacon on top and spooned some of the lamb and red wine sauce on top.

That's about it. Hope you guys enjoy the concept even though I the pic isn't terribly good.

I felt shamed into giving this round a go so I stopped at Tesco Metro on the way back home and bought the ingredients to make a mystery-meat midnight burger!

It's probably a bit late to get any votes now but fuck it I wanted to at least give it a shot with what I could find. Entry coming soonish.

>>4389167

>>4389429
yay! Some participation is better then none.

>>4389167
>>4389151
Presentation: 2/5
Originality: 5/5
Appeal: 3/5
Challenge Goals: 3/5
Total: 13/20
I think the presentation could have been a lot better, and not because of you camera. You have to watch your backgrounds and your plating is confusing because in one picture the mushrooms and bacon is on top of the sandwich and in one picture it is on the side. I am assuming you did this to show off the components. This isn't really a burger, it has some burger qualities but it only halfway fits the bill. The cabbage looks unappetizing and weird. I would call this a lamb rib sandwich. The sandwich looks difficult to eat, definitely going to have some large chunks of mushrooms rolling ,dotting off my lap and onto the carpet making little grease spots. I love lamb, you cooked it nicely and the procedure for cooking it sounds delicious. I like that the bun is toasted and buttered-er oiled.

>>4389429
YAY~!

>>4387514
Presentation: 4/5
Originality: 3/5
Appeal: 2/5
Challenge Goals: 5/5
Total: 14/20
>I hate mushrooms, and half your burger is a giant mushroom. But overall great job.

>>4387787
Presentation: 3/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 17/20
>Seriously, this makes me horny.

>>4388207
Presentation: 2/5
Originality: 5/5
Appeal: 4/5
Challenge Goals: 3/5
Total: 14/20
>Looks horrible, sounds delicious.

>>4388826
Presentation: 4/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 18/20
>Funny thing, right when I saw the theme for this round I said to myself "gee, I hope someone makes sliders with different meats in them". And bingo, we have a winner. Fantastic.

>>4388903
Presentation: 2/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 11/20
>The sauce looks like vomit, to be honest. I'm surprised I gave you this high of a score.

>>4389151
Presentation: 2/5
Originality: 3/5
Appeal: 1/5
Challenge Goals: 5/5
Total: 11/20
>Same as above, unfortunately.

>>4389429
Yay!

p.s. you have beautiful hands. I want to lick them. ;_;

>>4389429
So glad to see you're able to participate in this round, I've been a huge fan of your entries thus far! Good luck!

>>4389167

P:0 A:0 O:0 C:1: T = 1

one, because it's round like a burger that's it.

-Cayenne and maple syrup beefburger with blue cheese sauce and a hot and sweet onion marmalade*

-Spicy Wedges with garlic mayo*

-Dressed salad

-coleslaw*

*Admittedly the onion marmalade, garlic mayo and coleslwa I had already, as I made them a few days ago.

>>4389642
thanks! They taste like maple syrup and lust :)

This is NOT the burger I was planning to make...! But hell, at least this way I'm not automatically knocked out for a no-show, plus I felt guilty. Don't judge me for having such an empty life that the /ck/ challenge has caused me this much of a moral dilemma.

That said, I haven't had a midnight feast in aaaages, and this was fucking fun (I even tripped the smoke alarm at half past midnight, and i live in a block of flats so my neighbours will be pissed...!)

Apologies again for being so late :S

>>4389684
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 5/5
Total: 19/20
The last picture on that vertical makes it look lovely and thick and juicy my mouth is watering
It looks nice when it is laid out on the breadboard like it is, and that description made it sound like a really fun thing to cook.

I'm new here and the way everyones been treating you is making me feel like /ck/ is a big happy family **

>>4389680
Wow good save!
Presentation: 5/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total:18
Looks great, bun is massive burger is perfect.
I hope you win.

>>4388830
sculpture?

>>4389680

>Welcome to Mondo Burger
>Home of the Mondo Burger
>Can I take your order?

Seriously though:

Presentation: 4/5
Originality: 4/5
Appeal: 4/5
Challenge Goals: 5/5
Total: 17/20

Congrats on a solid last minute entry. While the burger itself (the sheer size of it) is somewhat ridiculous, I would eat it up in an instant. It both looks and sounds delicious, and has a solid presentation.

I'm sorry, but I see a little bit of favoritism going on here with a certain entry.

Not going to say who, but it should be pretty obvious.

>>4389680
Presentation: 5/5
Originality: 1/5
Appeal: 3/5
Challenge Goals: 5/5
Total: 14/20
>Despite it not being unique, and using store-bought buns, this does looks really good. And once again you have perfect plating skills.

>>4389752
>I see a little bit of favoritism going on here with a certain entry.

I've been following (and judging) this round from the beginning, and I'm really not sure what you are referring to. While I don't agree with every anon's judgment (as is to be expected), the only off kilter judgment I've seen is that one anon who has voted virtually everyone down with 5 or less points.

Would you care to elaborate? There is only three and a half hours or so left, so I don't see you changing anything, so why not open up whatever discussion you see fit? If you are not a contestant who scored lower than you expected, then by all means, point out any obvious issues you see with the judging. I, for one, do not see any obvious favoritism.

>>4389680
This last minute entry looks better than most of the other ones in the competition. No gimmicks, just a damn meaty burger. Makes me almost wish I had been rating all the othe rentries so I could give you a good score on this one.

>>4389684
Presentation: 5/5
Originality: 4/5
Appeal: 5/5
Challenge Goals: 4/5
Total: 18/20

DAT HAND.

Even if I am biased I think you deserve it. Cayenne and maple syrup burger with blue cheese sauce and a hot sweet onion marmalade... Mmm.

Docked a little from presentation because I don't find the cutting board appealing, sorry. :[

>>4389784

>Docked a little from presentation
>Presentation: 5/5

You done goofed.

>>4389788
I meant to give him a 4/5 on Presentation and a 5/5 on Challenge Goals so eh adds up to 18 anyway hearts and dogs can deal with it.

>>4389684
>>4389680
P:3 O:2 A:3 C:3 T:11/20

While I appreciate your last minute efforts to get an entry in, that's a pretty half-assed burger. Sorry, but it's just not very appealing, especially the maple flavor.

>>4389738
Hmm? Oh, Hector! What about him?

>>4389579
>>4388903
>The sauce looks like vomit, to be honest. I'm surprised I gave you this high of a score.
If you mean the thing on the patty on the second pic those are chanterelles, the sauce is over the salad in the third pic and is perfectly liquid. I guess the bad camera doesn't really help.

Any of you guys ever entered in a cooking competition at a food show?

>>4390565
Food... show? What's that?

Hold on, frgsp didn't even make that good a burger and he's getting near perfect scores. Just looking at it you can see its rushed, shoddy and lacking direction.

Favouritism.

Isn't this round supposed to be over by now?

>>4390651
Agreed.
Although, what is anyone going to do on an anonymous web site? Perhaps he told his com padres about it, perhaps not, perhaps some people prefer Metro station mystery burgers, perhaps not. 'Tis the weird nuances of /ck/. (Although, I do agree there must be a bit of favoritism). At any rate, it will all wash out in the end (I hope).

>>4390634

>on /ck/
>never been to a food show

AHAHAHAHAHAH

AHAHAHAHA

ahah

They're private shows held for the purpose of having companies and manufacturers display their products. There are many booths, each for a different company and each has samples set out. In addition to tasting samples, you can also get a bag and take things from the stands, i.e. last week I took a couple bottles of Franks from one, huge tortillas from another, etc.

They also have Iron-Chef style competitions.

>Mr_Kruhy
P: 2 O: 2 A: 4 C: 5; T: 13
Looks a bit too tall to eat without disassembling. You've chosen flavours I like though.
>El Dono
P: 3 O: 3 A: 3 C: 3; T: 12
I'm not entirely convinced this counts as a burger. I can't handle the spice of jalapenos and chiles, sorry.
>Cooking Rei
P: 3 O: 3 A: 5 C: 5; T: 16
It's nitpicky, but i'd rather see this on a white plate since it's warm, reddish coloured food already. Chips and patties look ace.
>SirSpice
P: 3 O: 2 A: 5 C: 5; T: 15
I like the look of everything but the bun, you said your oven sucks at browning and that's a shame.
>Tokufags
P: 2 O: 3 A: 5 C: 4; T: 14
That pork looks amazing. A homemade bun would've been cool (apologies if it is one). Not too keen on the structure of the burger, though it maybe just needs pressing down.
>Saul Goodman
P: 2 O: 2 A: 4 C: 5; T: 13
Looks quite generic but tasty. Messy presentation.
>PWIZ
P: 3 O: 3 A: 5 C: 5; T: 16
Sounds delicious, lots of flavours I like.
>Bubbleburst
P: 3 O: 4 A: 3 C: 4; T: 14
Cute. I like your ideas for the sauces.
>Designerguy
P: 3 O: 2 A: 4 C: 5; T: 14
Those buns look really good.
>Wumplord
P: 4 O: 3 A: 5 C: 5; T: 17
This looks fantastic. You've combined a bunch of things I like and apparently cooked them all just right.
>Pyewacket
P: 2 O: 4 A: 4 C: 5; T: 15
Burger structure looks a bit precarious. You've combined a lot of things I like but maybe there are too many.
>SQ
P: 2 O: 4 A: 5 C: 4; T: 15
Would've been better with homemade brioche. The rest looks great though and it's a cool interpretation of the challenge. Try to take sharper pictures next time!
>frenchfag
P: 4 O: 3 A: 4 C: 5; T: 16
Looks tasty. Again the pictures are a bit blurry.
>Smith the CIA Agent
P: 2 O: 2 A: 5 C: 5; T: 14
Nice food but messily arranged.
>frgsp
P: 4 O: 1 A: 5 C: 4; T: 14
Generic but tasty looking. Homemade bun would've been good but obviously you had no time.

(bonus entries in a separate post...)

>Anon no. 556
P: 4 O: 1 A: 4 C: 5; T: 14
dem chips.
>Borneo
P: 3 O: 3 A: 5 C: 5; T: 16
Impressive work with the duck. Shame you didn't make it into the main comp since this entry would certainly make the cut.


Congrats everyone, I saved a few verticles for later. Hopefully I didn't miss anyone out.

>>4389657
Howabout you go fuck yourself?

Looks like I should've done something conventional, ground mince from the supermarket, lettuce and tomatoes and make it look pretty instead of spending the time and effort to think outside of the box and make something original

>>4390651
>>4390665
Ahh, come on now don't do this again.

Although I am surprised by some of the high scores (and no, I didn't tell anyone I was posting my midnight feast!) I'm as surprised at some of the other scores too, but it doesn't make me think there's a grand conspiracy.

Also, what did you think when several people under-marked my dish in the fish round? Scoring is erratic and based on personal taste (someone here got undermarked because one scorer doesn't like mushroom, for example).

Personally, I have a theory that other contestants are more harsh on the most elaborate entries of each round, as (consciously or subconsciously) it is seen as more of a threat than a generic burger, etc.

That won't stop me from trying out some crazy or intricate detailed entry in future (if I get through), but it has definitely seemed like that in enough of the previous rounds to make me keep it in mind.

ps Thanks to everyone who took the time to score my last minute attempt, it's much appreciated, and yeah - /ck/ does have one of the best board communities, for sure.

>>4390851
>I'm as surprised at some of the other scores too
Meaning for other peoples' entries, just to clarify
>3 replies in a row. Obvious nerd.

>>4390700
Hey, I'm just a poor student. That sounds like fun though, I'll keep an eye out for any future nearby events.

>>4390948
I've never been to one either - it sounds like a trade show from the description and usually you need to have some professional interest or accreditation to get in.

I just go and harrass my butcher/fishmonger/greengrocer when I need to learn something about the food I'm eating. A food show with bags of free stuff does sound good though...

>>4390831
The reason why you got the marks you did from me was because the protein focus of the burger was by no means burger shaped and the mushrooms were cut too big for the sandwich so that they would fall out of it when you took a bite. You actually scored high in creativity in my score. If you had chopped the ribs and shaped them into a patty you would have done better by me. You didn't have to use lettuce such, the cabbage leaf you chose was unappetizing. A chopped slaw with a couple of different cabbages and a tart dressing would have been lovely and unconventional. Stop blaming the judging. You got one judge giving you an unfortunately low score because he was being a sore loser/ or just a dick. So conceivably his score will be thrown out. Your other scores were fair. Your presentation was lacking, the appeal is subjective and the challenge goals were seen as met by one judge but I did not see enough burger qualities to merit a full challenge goal score other than it being on a bun. Your idea was stellar just didn't execute well enough. If you are going to go back to "safe" entries you score will reflect that too. You did well last year, there isn't any reason for you to not do well this year. Don't take offence of the criticism unless it is clearly unwarranted. Listen to what people are saying to you and work on your weaknesses.
Maybe ask for the other judges (besides the obvious low scoring for no reason judge) to give more detail as to why they scored what they did instead of just citing that the sauce looked like vomit or that it was messily arranged.

So the thing I would say is evident that you most have to work on is presentation.
I will say when I saw the thumbnail of your picture I got excited because I thought you had put a fried egg on top of a burger and that really appealed to me for some reason.

>>4390826

howabout you learn to cook.

>>4389680
>>4389684

fuck you, I hate everything; and fuck you even more for making me consider eating that. If it weren't for the marmalade, maple syrup and token salad I might even shove that in my mouth. Meat and sweet is one of the most vile combinations on the planet; frankly I want to water board the living breath out of you for ruining an otherwise decent patty.

p: 1 A:2 O:-2 C:2 T: 3 (that's a shitton of points, and the clear winner amongst a field of mediocrity if not just complete failure).

>>4391015
scoring has already finished

>>4391020

*no one cares* why would I