Over the weekend my wife and I had the opportunity to make some Benjamin Burger prototypes with some friends of ours.
The burgers were a combination of ground chuck, sirloin and pork shoulder fried in a pan. The potatoes were boiled, cut with a waffle fry slicer and then baked. Various degrees of American and Swiss cheese were used, as were bacon, lettuce, tomatoes, red onion, ketchup and mayonnaise. Here are a few examples of the results:
Both my wife and our friends were surprised at how decently good the Benjamin Burgers tasted. They had entered the evening pessimistic, but ended it discussing next steps in the burger’s evolution. So, that was a success.
I still have a ways to go before these get into mainstream restaurants and make me millions of calories, but we’ve completed three phases now, and things are still moving forward.
If anyone in the Columbus, Ohio area has or knows someone with a commercial-grade deep fryer and a couple of hours with nothing to do, please let me know.