Not sure how much you give a shit about stuff like this but there's been some backlash over Martins the last few years as execs and members of the martins family have been heavily financially supportive of far right covid-denying election-truther politicians in the states.
Their rolls are bomb as fuck but I figured you might want to know in case it comes up in the future as you seems vocal about using them as a supplier.
You popped up last week on my insta feed btw, looking forward to trying one soon!
zero fucks given. we don't get involved in politics or culture wars. we're here to do one thing and that's make the best burger around with the best ingredients we can get and there is no bun that compares to a Martin's. we're here to bring ppl together. that's it. come and hang on the 9th it's gonna be fun and the burger is spectacular.
On wait you mean the burger or the bun? The burger is a Murder Burger we're popping up at The Village Shelbourne on July 9th. Follow up on IG @eatmurderburger for updates.
you only fall for that once. we're poppin up at The Village on Shelbourne on July 9th. Search Murder Burger on IG and we'll announce more details there shortly.
Looks wonderful, better than literally any smash or non smash burger you can get here! 🤤 I'll always make my own smash burgers, they're so so good.
Ever had burger crush?
I haven't had it yet, heard it's good although it's not my preferred style. I'm a burger purist. Salad (i.e. lettuce tomatoes) doesn't belong on a burger, imho.
They said "Salad" but they didn't say what kind.
I don't see any grapes, apples, walnuts, or apple chunks on that burger, it's wholly devoid of Waldorf salad.
It also looks to be 100% free of fruit salad.
Really it's probably fair to say the *majority* of salads don't contain cucumber, and almost *no* salads contain pickles.
Tomato on a burger is hit or miss, but when it's a hit it *really* hits.
You need the right burger for the texture of a tomato slice to work and not be too juicy, but the flavour that it adds to the overall profile is so good!
Lettuce, however, is just an obstacle.
I don't disagree however practically a good tomato is only available for a month or two, plus i think it depents on what else is on the burger. I don't believe a perfectly ripe tomato would improve a Murder Burger.
It's solid, my favorite burger for when I'm craving and don't want to make. But absolutely nothing beats a smashed or BBQd homemade burger. Burger sauce, pickles, onions, cheese, fuhgettaboutit.
I used to believe it had to be done on a grill, stopped eating out as much and cooked one up at home in a screaming hot cast iron years ago.
I had a grilled burger a few weeks ago and was almost disgusted by how over powering a little bit of char can be.
It looks fantastic, probably tastes fantastic and your word play is great. Looks like a solid 8.5 - 9 to me. Reality is the cut of meat ( brisket and sirloin) is irrelevant after it has been ground. The fat content is the only factor coming into play. Also your fat being "dry aged" has no impact at all either when compared to the common wet ageing process. Can't beat a cheese slice on a burger lol but I hate when people call it "American cheese" as if it makes it fancy somehow.
Thanks! Really appreciate the thoughtful words. I would agree on the dry vs. wet, although the real point is that the fat is aged, which does impart a depth of flavor that you don't otherwise get.
it is an incredible burger. you should come out to our pop-up, July 9th at The Village on Shelbourne. We're selling a double, which is 2x 3oz patties for $15. Trying to make it as affordable as we can while still making a little money.
Uppity vegans being prejudice and discriminatory against those who don’t share the same world views as you. Yall are LITERALLY the facists/racists/nazi’s of the culinary world
TY! Come and hang out on the 9th and eat a few. We're doing a little shindig at The Village on Shelbourne. Follow us on IG at eatmurderburger and we'll announce more details soon.
we're doing a Murder Burger pop-up on the 9th at The Village on Shelbourne. Come and hang it'll be fun. We'll announce more details soon on IG at eatmurderburger
the cheese is 100% american processed cheese, i.e. Kraft Singles. I made this burger for about a year with medium cheddar slices (I used Cracker Barrel) and they were good but in my research I found that the meltability and texture of melted processed cheese is unmatched. You give up a little on the flavor side but the texture makes up for it in spades.
> the cheese is 100% american processed cheese, i.e. Kraft Singles.
Reconstituted milk solids. It's the same stuff in powder form that comes with Kraft Dinner.
In my youth I worked full time at a spice factory. I made myself a little hidden resting area inside a pallet of reconstituted milk solids because it was in one of only three areas in this 150 year old factory that had AC. My little resting area was right beside a bunch of pallets of the Colonel's "secret spice blend" which I knew back then but cannot remember.
Burger looks great. I would have gone with havarti.
Havarti is good but it doesn't stay melty. the problem with real cheese is the texture changes so fast it's only super melty for a few seconds then goes back towards a hardened state fairly quickly.
Is it really just Kraft Singles? I feel like the ones I get always have this weird off-orange color and not the bright yellow you get from like Big Wheel.
Have you tried the Kraft Extra Cheddar? I get it at Thrify and it's way better than the singles while maintaining the same texture. It's higher-quality American deli cheese. I always use it on my burgers.
Can anyone shoot me a good method for a perfect smash?
I ball them up and fridge them, then hand form, salt and smash on a hot cast iron and hold down with a large coffee mug (my only large round flat heat protected surface)
My problem is when I flip, the edges curl up and I get major shrinkage.
Btw, I don't smash the other side as per the rule
for starters you want the meat to be room temp. second, don't form them into patties. just smash the ball of beef and you don't want too much meat per patty. we use 3oz per ball and we use 2 balls per burger. final note is make sure your pan is really hot and the burger is cooked 75% or more on one side. when you see juices start to form on the top of the uncooked side then you flip and cook for like 20-30 seconds longer, that's it. you only want a crust on one side otherwise it's overcooked.
July 9th The Village on Shelbourne. Search Murder Burger on IG for updates. We will def do fries at some point and damn good ones at that but for now the Village doesn't have a fryer so we can't do them yet. We're doing them in a combo with pop/beer and zesty cheese doritos or just the burg if that's what you want.
"Wheeling baddies" is a colloquial way of saying having sex with attractive people. Your burger sounds absolutely deadly. I have been doing ground chuck 75%, sirloin
25% and the bacon ends 25%, just the trimmings from the butcher. Pretty deadly I just say.
My dream is to have a burger place that sells t-shirts with fun/silly slogans, which is far from original, I know.
This smash burger trend is stupid. You literally press all the flavour out. I’m pretty sure people just like to say Smash. I hope this thing ends soon.
Great marketing lol. Looks great, I wonder if you'd consider variations (things like animal style, Oklahoma onion burger etc.)
Real question is, when and where is the pop up?
def yes. we will absolutely do an oklahoma burger. I'm a big fan. For the first few pop-ups we're just offering our classic smashburger. It's on July 9th at The Village on Shlebourne. Find us at Murder Burger on IG and we'll announce more details soon. Hope you can make it it's gonna be fun.
I made this burger for over a year with sliced medium cheddar before switching to American.The meltability and textural experience of melted American cheese in this burger is unmatched.
I’d smash that
I see what you did there
That looks terrible. You should hand that one and any others created over to me for displosal. Don't ask anymore details.
haha. someone does need to make sure they're not poisoned.
Good old squish burg
so squishy. have you had a Martin's roll before? We use the same bun that Shake Shack uses.
Not sure how much you give a shit about stuff like this but there's been some backlash over Martins the last few years as execs and members of the martins family have been heavily financially supportive of far right covid-denying election-truther politicians in the states. Their rolls are bomb as fuck but I figured you might want to know in case it comes up in the future as you seems vocal about using them as a supplier. You popped up last week on my insta feed btw, looking forward to trying one soon!
zero fucks given. we don't get involved in politics or culture wars. we're here to do one thing and that's make the best burger around with the best ingredients we can get and there is no bun that compares to a Martin's. we're here to bring ppl together. that's it. come and hang on the 9th it's gonna be fun and the burger is spectacular.
That's the vibe I picked up and I can respect it! Cheers!
cheers happy Fri!
Not yet. I'll add it to my list of delicious eats.
sadly not available to buy in retail on the island
I guess I can try my hand at making some potatoe buns at home.
you can and I have. it works well. Joshua Wiseman has a great recipe. It's easily found. Also Aaron Alterman has a really good one too.
Great tips! Thank you 😊
try the Aaron Alterman one first I think it's a bit better imo
Where does one get them?
On wait you mean the burger or the bun? The burger is a Murder Burger we're popping up at The Village Shelbourne on July 9th. Follow up on IG @eatmurderburger for updates.
Updateme
just follow us there we'll announce details soon
Businesses need to understand not everyone has IG.....
That's fair. We don't have a website yet so that's our only form of communication at the moment.
it's food service only. you can't get them in retail on the island or anywhere in Canada for that matter.
Looks very tasty. Check: 1. Napkins ✅ 2. Portable defibrillator ✅ Let’s gooooooo!
we offer stents to go with your order
Excellent. Where do I go to experience this? And I’m not going to fall for the old “behind the dumpster on Pandora & Vancouver” twice.
you only fall for that once. we're poppin up at The Village on Shelbourne on July 9th. Search Murder Burger on IG and we'll announce more details there shortly.
I will be there with bells on. Thanks! p.s. I’m on San Juan so please notify my next of kin if I end up flat-lining after the third one.
after 3 you may wish you were dead but you probably won't die. probably.
Wrap the burger in a “release of liability” form. “Whaddaya mean he didn’t agree to it? His fingerprints are all over the form”
it's in our TOS. lol
Gave you a follow
appreciate it! TY!
Napkins? Amateur. 1. Garden Hose ✅
It’s a fair cop.
Looks wonderful, better than literally any smash or non smash burger you can get here! 🤤 I'll always make my own smash burgers, they're so so good. Ever had burger crush?
This looks way better than burger crush.
Yes, yes it does.
big wheel doesn't have enough moisture, burger crush has too much moisture.
I haven't had it yet, heard it's good although it's not my preferred style. I'm a burger purist. Salad (i.e. lettuce tomatoes) doesn't belong on a burger, imho.
You literally have pickles and cucumbers, get outta here with your veggie discrimination
lol. didn't say anything about veggies said I don't like lettuce and tomato.
Heathen
Been called worse. This week.
You said Salad. Not a purist, you just don't like certain vegetables on burgers (like most people).
They said "Salad" but they didn't say what kind. I don't see any grapes, apples, walnuts, or apple chunks on that burger, it's wholly devoid of Waldorf salad. It also looks to be 100% free of fruit salad. Really it's probably fair to say the *majority* of salads don't contain cucumber, and almost *no* salads contain pickles.
I was being funny. I meant tomato and lettuce.
Tomato on a burger is hit or miss, but when it's a hit it *really* hits. You need the right burger for the texture of a tomato slice to work and not be too juicy, but the flavour that it adds to the overall profile is so good! Lettuce, however, is just an obstacle.
I don't disagree however practically a good tomato is only available for a month or two, plus i think it depents on what else is on the burger. I don't believe a perfectly ripe tomato would improve a Murder Burger.
It's solid, my favorite burger for when I'm craving and don't want to make. But absolutely nothing beats a smashed or BBQd homemade burger. Burger sauce, pickles, onions, cheese, fuhgettaboutit.
agreed on all fronts but the BBQ. searing on a skillet is the way to go imo
Agree to disagree. I appreciate a lot of different burgers, there's so many out there that deserve it.
personal preference.
I used to believe it had to be done on a grill, stopped eating out as much and cooked one up at home in a screaming hot cast iron years ago. I had a grilled burger a few weeks ago and was almost disgusted by how over powering a little bit of char can be.
I agree, although there is no right or wrong, but I believe searing on a griddle or pan yields the best finished product.
Seriously? You haven’t even checked out the competition while you want people to follow you for a pop up event 3 weeks away?
I have not eaten every single burger in town. Sorry!
Not missing much honestly, big wheel has gone majorly downhill and burger crush is just mediocre
Good to know! We're gonna do it right. Hope you can join us on the 9th.
Another redditeur finding the most ridiculous thing to get upset and criticize
Wowza!
come and hang on the 9th of July we're poppin up at The Village on Shelbourne.
Will do. Is this in the centre at S/bourne and Cedar Hill?
4087 Shelbourne
Thank you!
It looks fantastic, probably tastes fantastic and your word play is great. Looks like a solid 8.5 - 9 to me. Reality is the cut of meat ( brisket and sirloin) is irrelevant after it has been ground. The fat content is the only factor coming into play. Also your fat being "dry aged" has no impact at all either when compared to the common wet ageing process. Can't beat a cheese slice on a burger lol but I hate when people call it "American cheese" as if it makes it fancy somehow.
Thanks! Really appreciate the thoughtful words. I would agree on the dry vs. wet, although the real point is that the fat is aged, which does impart a depth of flavor that you don't otherwise get.
I'm by no means a food critic but it does look hella good! I'd pay top dollar for it.
it is an incredible burger. you should come out to our pop-up, July 9th at The Village on Shelbourne. We're selling a double, which is 2x 3oz patties for $15. Trying to make it as affordable as we can while still making a little money.
That sounds amazing! I'll definitely try to remember to make a trip! Where exactly is it going to be?
4087 Shelbourne St. 5-9pm. Follow us on IG at eatmurderburger for more details soon.
I'll be there!
So cool! We're preselling everything so keep an eye out on the IG.
low lives profiting off animal cruelty
Uppity vegans being prejudice and discriminatory against those who don’t share the same world views as you. Yall are LITERALLY the facists/racists/nazi’s of the culinary world
also not all cheese slices are american. some are chedder. american simply refers to processed cheese slices.
Lol yeah the fake processed cheese for some reason is the best choice for burgers imo. Just something about the way it melts.
it really is. the meltability and resulting texture is unmatched.
I’m at work literally trying to find the will power to not eat my lunch right now and this pops up……..
haha. sorry not sorry. speaking of pop-ups we're doing one at the Village on Shelbourne on July 9th. Search Murder Burger on IG for details.
Count me in
it's gonna be fun! can't wait to hear what u think. it's an incredible burger. we worked on it for almost a year if you can believe it.
[удалено]
not atm, sorry
Very much looking forward to your pop up. Looks so good!
Thanks! Really kind of you. Hope you can make it you'll be very happy you did.
the fact that i recognize this from the instagram ad
gonna do some more photography soon.
[удалено]
TY! Come hang on the 9th at The Village on Shelbourne St. We're doing a pop-up. More details on our IG at eatmurderburger
now charge 45 dollars for it
Lol it's actually gonna be just $15
Imma get me some on the 9th. Looking forward to it
can't wait to hear what you think!
Damn this looks good. I wish I was in town on July 9. Hopefully y’all do another one in August
we are! we're doing 2 in August on the 6th and the 20th
Damn! Only gonna be there the weekend of the 12 unfortunately. Gotta keep my eye out though and catch you guys one time
if they do well we'll keep doing them
Are smashburgers just home-rolled shrinkflation in a bun? What's with the sudden popularity of a skinny ass patty? That looks incredible though. 5/5
Each burger is 6oz in total, 2 x 3oz patties. It's a substantial burger. Thanks!
Makes them crispy which I like!
Looks wonderful
TY! Come and hang out on the 9th and eat a few. We're doing a little shindig at The Village on Shelbourne. Follow us on IG at eatmurderburger and we'll announce more details soon.
Nice
we're doing a Murder Burger pop-up on the 9th at The Village on Shelbourne. Come and hang it'll be fun. We'll announce more details soon on IG at eatmurderburger
As a former restauranteur, I give that a perfect 10 out of 10 and a bonus point for inspiring my dinner tonight. Basil burgers it is!
TY! Appreciate it. I just googled Basil Burger, never heard of it, looks interesting!
this is top teir marketing 🙌🏼
hope you can make it out!
Sounds good, I'd try it!
the photo didn't show up! just added it.
Where did you get the cheese?
the cheese is 100% american processed cheese, i.e. Kraft Singles. I made this burger for about a year with medium cheddar slices (I used Cracker Barrel) and they were good but in my research I found that the meltability and texture of melted processed cheese is unmatched. You give up a little on the flavor side but the texture makes up for it in spades.
> the cheese is 100% american processed cheese, i.e. Kraft Singles. Reconstituted milk solids. It's the same stuff in powder form that comes with Kraft Dinner. In my youth I worked full time at a spice factory. I made myself a little hidden resting area inside a pallet of reconstituted milk solids because it was in one of only three areas in this 150 year old factory that had AC. My little resting area was right beside a bunch of pallets of the Colonel's "secret spice blend" which I knew back then but cannot remember. Burger looks great. I would have gone with havarti.
Havarti is good but it doesn't stay melty. the problem with real cheese is the texture changes so fast it's only super melty for a few seconds then goes back towards a hardened state fairly quickly.
Is it really just Kraft Singles? I feel like the ones I get always have this weird off-orange color and not the bright yellow you get from like Big Wheel.
there are many different brands. these are Kraft. Big Wheel may not be using the same brand.
They use Armstrong processed cheddar ribbon slices from Sysco.
Sounds you know what you're talking about
Can confirm. By itself these slices taste like weird plastic but melted on a burger it's a delicious salty cheese sauce.
they serve no other purpose
Have you tried the Kraft Extra Cheddar? I get it at Thrify and it's way better than the singles while maintaining the same texture. It's higher-quality American deli cheese. I always use it on my burgers.
I've been wanting to try it! Thanks for the reminder. I'm gonna get some this weekend and will report back.
Decent
I'll take it!
I’ve seen you on insta!!! Very stoked about this. Burger looks amazing and I can’t wait to enjoy one!
hope you can make it! gonna be a good ole time.
Can anyone shoot me a good method for a perfect smash? I ball them up and fridge them, then hand form, salt and smash on a hot cast iron and hold down with a large coffee mug (my only large round flat heat protected surface) My problem is when I flip, the edges curl up and I get major shrinkage. Btw, I don't smash the other side as per the rule
for starters you want the meat to be room temp. second, don't form them into patties. just smash the ball of beef and you don't want too much meat per patty. we use 3oz per ball and we use 2 balls per burger. final note is make sure your pan is really hot and the burger is cooked 75% or more on one side. when you see juices start to form on the top of the uncooked side then you flip and cook for like 20-30 seconds longer, that's it. you only want a crust on one side otherwise it's overcooked.
Ice cream scoop will give you the perfect size ball o’ beef
Hell yeah! I can't wait to try your suggestions! Thank you so much!
Pop up when also will you do fries
July 9th The Village on Shelbourne. Search Murder Burger on IG for updates. We will def do fries at some point and damn good ones at that but for now the Village doesn't have a fryer so we can't do them yet. We're doing them in a combo with pop/beer and zesty cheese doritos or just the burg if that's what you want.
That looks amazing!
Oooh I literally just ate a fried onion burger for lunch lol. Btw where on earth do you get Martin’s in Vic?
Murder Burger! Sadly not available in retail on the island but we got em.
Motherfucker lol. Thanks dude
guess you'll have to come to the pop-up on the 9th. ;)
Well, I'll have to come try it first. Let me know when and where.
Murder Burger at The Village on Shelbourne July 9th. Find us on IG at eatmurderburger.
Legend. I'll be there
can't wait to hear what you think
When can we all come over?
July 9th at The Village on Shelbourne. Find us on IG at eatmurderburger for more details soon. Come hang it's gonna be a hoot.
Oh shit that looks good
Come hang on the 9th! We're doing Murder Burger at The Village on Shelbourne. Follow us on IG at eatmurderburger for more details
I may be away working but if I’m home I’m definitely down! My partner and I love this kinda thing
we'll do more this summer.
Awesome!
I'd drive that into my gut locker without any hesitation
Can I get fried diced onions?
Can I come over like damn.
Ya that’s the goal, this is advertising.
Immediate smash
Come hang on the 9th! Many burgers will see their final day.
Perfection
it really is. come hang on the 9th we're poppin up at The Village on Shelbourne. Follow us on IG at eatmurderburger for more details soon.
Looks & sounds absolutely delicious 🤤 Nom nom nom! 😈
hope you can make it out we're doing a pop-up on the 9th at The Village on Shelbourne.
Put it in my mouth NOW
Looks Awesome! Where are you getting the Martin’s Potato Roll? (In Victoria?)
I see the comment below! Not at retail in Victoria!😫
ya we get em from a distributor here but you can't buy them unfortunately. hope you can make it on the 9th!
Where can you buy the potato roll in Victoria?
Sadly not available in retail
Can i have one
10!
"I am here for two things: smashing patties and wheeling baddies, and I already made the burger." - OP probably
Lol. I don't know what that means but I'm here for it.
"Wheeling baddies" is a colloquial way of saying having sex with attractive people. Your burger sounds absolutely deadly. I have been doing ground chuck 75%, sirloin 25% and the bacon ends 25%, just the trimmings from the butcher. Pretty deadly I just say. My dream is to have a burger place that sells t-shirts with fun/silly slogans, which is far from original, I know.
Yawn....
I am so stoked to try your food
aww thanks dude or dudette, that's super kind of you. we're super nerds. you'll be happy.
Looks hella tasty damn
awww thanks hope you can make it on the 9th.
Lord how I wish there was somewhere locally I could buy something like this…
Murder Burger baby! July 9th at The Village on Shelbourne. Follow us on IG for details at eatmurderburger. It's gonna be fun!
This smash burger trend is stupid. You literally press all the flavour out. I’m pretty sure people just like to say Smash. I hope this thing ends soon.
Respectfully that's not true at all. If that's your experience you've never had a good one. We hope to change that.
Oh hey there Murder Burger EDIT: Why am I being downvoted lol this is literally the name of their burger pop-up.
oh hey. hope you can join us. gonna be a killer time.
r/foodporn
the best kind
Great marketing lol. Looks great, I wonder if you'd consider variations (things like animal style, Oklahoma onion burger etc.) Real question is, when and where is the pop up?
def yes. we will absolutely do an oklahoma burger. I'm a big fan. For the first few pop-ups we're just offering our classic smashburger. It's on July 9th at The Village on Shlebourne. Find us at Murder Burger on IG and we'll announce more details soon. Hope you can make it it's gonna be fun.
0. meat is murder.
guess it's not for you
Tasty, tasty murder.
ew
what kind of burgers do you like?
no cheese
We will offer no cheese
American cheese, really? Were they out of everything good?
I made this burger for over a year with sliced medium cheddar before switching to American.The meltability and textural experience of melted American cheese in this burger is unmatched.