before @john fisher calls me on this....

HammeredChef_DEFINITELY_does_NOT_work_at_22134

@John_Fisher_218893 always says "where are the pics or did it happen? So, made a statement earlier in the week in a reply about sliders and a Halloween Party last Saturday night... 5lbs (raw) of caramelized onions..... CS ketchup (worth the effort).......Gruyere Melty and Sharp Cheddar Melty (caution; pre slice and use wax paper, don't be a Drunken Moron like me and pick up the parchment paper).....50 100gram CS Burgers, frozen, deep fried for 60 seconds...bagged and SV for 45 minutes at 135F. 48 Brioche rolls made the exact same diameter as the cheese and the burgers.... each burger was put on an electric middle of about 30 seconds a side..... bus were split, painted with Kewpie Mayo and seared on the same griddle....

Final Result....20 people ate all of them....

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Comments

robmcquarrie

Looks great. How do you like the paragon for deep frying? I seem to recall deep frying not being supported on it, but maybe I'm thinking of the version that comes with the GE cooktops.

Yumm.

Where's mine?

Party at Rob's BYOW!

Rob you are the exception.... we know you did it but the wine got in the way of a post, lol!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

a little disappointed, it takes a while to recover. To be fair I was dropping 4 100 gram frozen burgers in for 60 seconds. It lost 50 degrees F and took 5 to 6 minutes to recover....

mattpope

Nice!