FC/OT: Coach Campbell’s burger unveiled at Field Burger & Tap.
- Thread starter Midnighter
- Start date
You didn’t seem so desperate for wins under Fraudklin.
You don't seem as confident under campbell. You picking a natty this year?
You must have me confused with some other poster. I never predicted a Natty under Franklin.
This was his:
- Turkey patty
- Arugula
- Tomato
- Olive tapenade
- Goat cheese
- Whole-grain roll
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whole grain roll, ghey.This was his:
- Turkey patty
- Arugula
- Tomato
- Olive tapenade
- Goat cheese
- Whole-grain roll
What a f'n clown that guy is. Gets paid $18mm a year. Easiest job in the world and he makes it look unbearable.
Listen to him talk about 'burger product' and 'crispy onions'.....sandwich alone is $8-10.....WTF.
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Reluctant to eat it because he knows what’s in it.
No thanks. If I want an Italian sub I'd get an Italian sub.
Give me a simple burger with good beef and Im good to go. If you want to throw on some Hatch Green Chiles I'm more than ok with that too.
But that burger looks gross.
I know it's Franklin so its automatically bad and probably the cause of last seasonThis was his:
- Turkey patty
- Arugula
- Tomato
- Olive tapenade
- Goat cheese
- Whole-grain roll
but I'd take that sandwich over the Italian sub on a burger.
Take some napkins with you - we don't want you to get any on your shirt.
Hatch, american cheese, cole slaw, bbq sauce = Frontier restaurant across from UNM campus. Yummy!No thanks. If I want an Italian sub I'd get an Italian sub.
Give me a simple burger with good beef and Im good to go. If you want to throw on some Hatch Green Chiles I'm more than ok with that too.
But that burger looks gross.
As an aside: I love restaurant hamburgers but why in God’s name are they always a full half-pound? Why? Why? As a result I never order restaurant hamburgers.
I am going to guess one of the reasons is that they can set a high price point for a 1/2 lb (before cooking) burger than a smaller one and that price point has a larger profit margin relative to the smaller burger.
Makes sense. We’re going out tonight and I might get a burger, take half home. I’m 68, with a 68-year-old’s metabolism. (News flash: your metabolism fades.)
I question if fast food burgers are even real beef. I haven’t had one in years and the last time I did I felt like sh*t the whole rest of the day.
sliders should be offered- with no minimum or maximum per order
Agree. The place we’re going to tonight doesn’t do sliders but it’s an independent restaurant, local people. They need our business. Outta the Way Cafe in Derwood, MD. @Bison13
I usually get the steak tacos (excellent) but tonight I’ll do a burger.
That’s the reason why bagels are so much bigger than they used to be. Rolling/forming/shaping a big bagel/burger takes the same amount of time as a small one. Less prep time to make two 1/2lb burgers than 4 1/4lb. Baking/cooking a big bagel/burger takes just a little longer than a small one. Then when you consider the higher price point for the bigger one, it all makes sense. @LionJim there’s an equation in there somewhere.
Happy to be corrected but I’ve heard or read old/spent dairy cows make up the supply of beef at fast food joints. Addition $ on the end of milk production $. What percentage, not sure…
I guess they're going to have to remove the Coach Kieger's "Juicy Lucy"
Tgar does not want one of these “ burgers”. . This is complete and total overkill and utter nonsense. What’s next? A burger with skittles? Enough already. Some things are sacred, this is an utter abomination.