Comments on: The Irrashonal Burger: Bacon Patty in Place of Rashers

By: Gastro1

Gastro1 — Sun, 26 Sep 2010 20:47:23 +0000

I enjoyed the bacon patty a la Meatwagon.

Also like your new site , bravo !

By: Dan

Dan — Wed, 01 Sep 2010 14:27:27 +0000

In reply to Derek.

Derek – The grill cooks who don’t know how to fry bacon are as prevalent as those who don’t know how to fry burgers to the desired doneness.

By: Dan

Dan — Wed, 01 Sep 2010 14:25:59 +0000

In reply to Chris.

Chris – Thanks for the correction and your kind comment. You might be right, a bacon patty can seem crisper than fried streaky rashers (strips). It’s just a different kind of crispy: There’s give and compression to the crunchy chew of the patty, which I’d liken to a bacon hash or a sausage cake. Fried, evenly browned streaky rashers, however, crumbles and melts to the chew. It’s a crispy sensation that’s particular to bacon and lost in the patty process.

By: Chris

Chris — Tue, 31 Aug 2010 16:15:22 +0000

Great reading about Hodad’s – I thought their burger was amazing when I went in November. I will say though that if anything the boiling/frying process makes the bacon MORE crispy, not less.

Oh and it’s spelled Yianni 🙂

By: Derek

Derek — Tue, 31 Aug 2010 13:29:43 +0000

This is an interesting take because, more often than not, when you order bacon on your burger you get a flabby piece of gray bacon with almost raw fat. It needs to be crispy!