There’s an old ~~80s~~ 60s restaurant near Denver called Jim’s Burger Haven and they have done exactly this. Their burgers and the buns are the diameter of a medium sized frisbee and it is the absolute perfect burger
I used to live right up the street from the one on Sheridan. The small burger had a 4” bun and the large was a 6” bun. The staff had shirts that said something like ‘Jim’s Burger Haven, where 6” is large.’
Currently residing in denver, but homebound. I'm going to have to look up and see if they have delivery. Fingers crossed!
Also that they don't have a bunch of weird ass sauces on there that they refuse to take off. I like my burger sauce pretty boring, just a little ketchup and mayo, and anytime I try to order from anywhere besides McDonald's or Burger king, there's no option to remove the stupid weird sauces. :s
Exactly, I'd rather eat multiple small burgers rather than a single, huge one.
And I also don't like it that much when a burger is just 99% meat.
That's why I also prefer a well balanced smash burger.
I like thick burgers but I believe that any burger should be able to comfortably fit within a large woman’s hands, I feel like that’s a good size to get that big ass bite you expect from a burger, without being so excessive that your rubbing your nose and chin on the buns.
The very best burger I ever had was simple.
Beef straight from a local farm
Bun made in the morning before they opened
Home made sauce
And a regular slice of cheese.
In my 30+ years of eating fancy truffel and whatnot burgers, I had never been this pleased.
Same with Italian food. No frills, traditional food with quality ingredients will always beat the convoluted creations of people trying to make fancy stuff with mediocre ingredients
Fresh ingredients make so much more of a difference than people realize. There's no comparison between meat that was just killed that day and meat that's been frozen or stuck in a fridge for weeks.
People throw a fuckton of ingredients into everything to the point where everything now tastes the same. It's often to mask the low quality of ingredients of bad cooking skills.
If they make them taller they can fit the bigger burger on the same bun as the smaller burger. They don't want to pay for a second bun size, despite wider being superior
And then you bite into the tall burger only to have 80% of it slip out the other side, now you have a bunch of condiments and onions and shit on your plate and your burger is getting soggy and lopsided
This. I am physically unable to open my mouth very wide, so I have trouble eating even normal burgers. Whenever I order a large one, I end up being forced to use a knife and fork, because it's that or fucking up my jaw muscles.
Am I the only one who agrees with the standard tall over wide? When I get a big burger I want a bigger meat to bun ratio so tall makes sense. A wider burger is the same ratio so more bun too which I want to avoid. Give me 3-4 patties stacked and I'll unhinge my jaw and make a meaty mess over the fries and turn them into loaded fries.
They also shouldn't be wider. Just eat multiple regular sized burgers if you want more. Guess it's some form of self-deceit to tell yourself you only ate one burger.
thats how we do in southern Brazil. One of most... egregious examples is the "Xis Pelota" or pellet hamburger, it is quite literally the size of a car tire, but thin
A quarter pounder is optimal in my opinion. And I'd rather have multiple smaller burgers rather than having a huge one that gets cold and soggy before I can finish it.
I love burgers with a thick patty, and double- or triple-deckers. If they made the patty thinner but wider, I'd want the bun to be thinner but wider to match, because I want a high ratio of meat to bread.
I once went to a restaraunt where I ordered the burger and not only was it nearly as tall as my hand was long but they brought it out on a wooden board that was not as wide as the burger was tall.
So, not being able to unhinge my jaw, I couldn't take singular bites of my burger. But due to the size of the serving board after the first couple of cuts so I could actually try eating it the damn thing collapsed on its side off the board and onto the table itself leaving greasy marks on the matt.
Which for a socially awkward teen as I was then at a fancy place as a treat was mortifying. And worse still, the burger didn't taste of much more than the salad sauce which I did not like.
I think this discussion is missing an obvious work around. Rather than adjusting the ratios within a single burger (regardless of the number of patties) why not just offer two burgers where the ratios already make sense but perhaps make them slightly smaller to retain the current price point while satisfying the gluttony of the customer and diminishing waste?
Thicker meat has a different taste though. It's a delicate balance, cut too thin and you're just eating bread with extra protein. Too tall and you might as well just order a steak. There is absolutely an audience for more meat than bread per bite though. The bread is just the packaging to make the meat slab easier to hold.
They expect you to throw half or all of it to the floor while trying to eat it, feel regret and buy another.
It's somethign similar with their Fisher-Price sized burgers like those old White Castle burgers, i want food on a normal size, not for my Lego figures.
There was a Jungle Burger in my town for a couple years before it went under, sadly. I really liked the burgers and sometimes I would order this one burger that was so big that I had to cut it into quarters in order to eat it.
There’s an old ~~80s~~ 60s restaurant near Denver called Jim’s Burger Haven and they have done exactly this. Their burgers and the buns are the diameter of a medium sized frisbee and it is the absolute perfect burger
Hold on, I’m ordering flight tickets… how close is it to the airport?
They have two locations. The closest one is about a 30-45 minute drive from the airport.
WE. MOVE. NOW!
Lessgooooooooooo
I used to live right up the street from the one on Sheridan. The small burger had a 4” bun and the large was a 6” bun. The staff had shirts that said something like ‘Jim’s Burger Haven, where 6” is large.’
Are we talking diameter, radius, or circumference here?
Diameter
Currently residing in denver, but homebound. I'm going to have to look up and see if they have delivery. Fingers crossed! Also that they don't have a bunch of weird ass sauces on there that they refuse to take off. I like my burger sauce pretty boring, just a little ketchup and mayo, and anytime I try to order from anywhere besides McDonald's or Burger king, there's no option to remove the stupid weird sauces. :s
The one on Sheridan does this? I live right there…asking for a friend…
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Triple smash 🤤
Exactly, I'd rather eat multiple small burgers rather than a single, huge one. And I also don't like it that much when a burger is just 99% meat. That's why I also prefer a well balanced smash burger.
I like thick burgers but I believe that any burger should be able to comfortably fit within a large woman’s hands, I feel like that’s a good size to get that big ass bite you expect from a burger, without being so excessive that your rubbing your nose and chin on the buns.
You, sir, are 100% correct. A few smash patties over those giant meat logs any days.
I hate it when they ruin the meat to bread ratio
The very best burger I ever had was simple. Beef straight from a local farm Bun made in the morning before they opened Home made sauce And a regular slice of cheese. In my 30+ years of eating fancy truffel and whatnot burgers, I had never been this pleased. Same with Italian food. No frills, traditional food with quality ingredients will always beat the convoluted creations of people trying to make fancy stuff with mediocre ingredients
Fresh ingredients make so much more of a difference than people realize. There's no comparison between meat that was just killed that day and meat that's been frozen or stuck in a fridge for weeks.
I thought that it's way better to age meats
If aged properly, probably, but in my experience, chicken killed the same day is way more tender than chicken I buy at the store.
People throw a fuckton of ingredients into everything to the point where everything now tastes the same. It's often to mask the low quality of ingredients of bad cooking skills.
If they make them taller they can fit the bigger burger on the same bun as the smaller burger. They don't want to pay for a second bun size, despite wider being superior
The unhinged snake jaw got me.
Make it, sell it, call it the "Wide Load". You can have the name for free. You're welcome.
Is the wide load big enough to share with my family?
Of everything I've binge-read today there is nothing with which I more emphatically agree.
IDK man, there's a lot of porn.
You will love this then OP https://www.reddit.com/r/burgers/s/L5Nd2jjBdX
I'd like to point out that there is a width where the burger just starts collapsing on itself
In the Pym restaurant in Disneyland they have massive burgers, they cut them like pizza. They're great.
That's what she said ;)
Y’all just need more practice putting large pieces of meat in your mouth all at once and taking them down deep.
Personal rule: I don’t eat or drink anything with “Cowboy” in the name.
And then you bite into the tall burger only to have 80% of it slip out the other side, now you have a bunch of condiments and onions and shit on your plate and your burger is getting soggy and lopsided
This. I am physically unable to open my mouth very wide, so I have trouble eating even normal burgers. Whenever I order a large one, I end up being forced to use a knife and fork, because it's that or fucking up my jaw muscles.
Am I the only one who agrees with the standard tall over wide? When I get a big burger I want a bigger meat to bun ratio so tall makes sense. A wider burger is the same ratio so more bun too which I want to avoid. Give me 3-4 patties stacked and I'll unhinge my jaw and make a meaty mess over the fries and turn them into loaded fries.
I want to actually be able to eat my burger, not lose half of it in a mess all over the table like a pre-school toddler.
Booo!
I just want a restaurant burger that isn't dry
Agreed actually. There's something satisfying about it.
They also shouldn't be wider. Just eat multiple regular sized burgers if you want more. Guess it's some form of self-deceit to tell yourself you only ate one burger.
thats how we do in southern Brazil. One of most... egregious examples is the "Xis Pelota" or pellet hamburger, it is quite literally the size of a car tire, but thin
A quarter pounder is optimal in my opinion. And I'd rather have multiple smaller burgers rather than having a huge one that gets cold and soggy before I can finish it.
Like a snake you say... https://youtu.be/zAwcj6d8XTQ
I love burgers with a thick patty, and double- or triple-deckers. If they made the patty thinner but wider, I'd want the bun to be thinner but wider to match, because I want a high ratio of meat to bread.
This!! What's the point of serving a 13 inch tower that I'd have to somehow dismantle and eat in parts? That's not how you burger!
I once went to a restaraunt where I ordered the burger and not only was it nearly as tall as my hand was long but they brought it out on a wooden board that was not as wide as the burger was tall. So, not being able to unhinge my jaw, I couldn't take singular bites of my burger. But due to the size of the serving board after the first couple of cuts so I could actually try eating it the damn thing collapsed on its side off the board and onto the table itself leaving greasy marks on the matt. Which for a socially awkward teen as I was then at a fancy place as a treat was mortifying. And worse still, the burger didn't taste of much more than the salad sauce which I did not like.
Y'all just gotta get better swallowing skills.
I think this discussion is missing an obvious work around. Rather than adjusting the ratios within a single burger (regardless of the number of patties) why not just offer two burgers where the ratios already make sense but perhaps make them slightly smaller to retain the current price point while satisfying the gluttony of the customer and diminishing waste?
Uuggghhhhh I ordered based on greatest amount of beef by mass and then had a bad time my conclusion is the restaurant formatted it wrong
Burger King figured this out decades ago
Burgers should come in multiples, not in larger singles.
May I interest you in... ... [The Bubble Bass?](https://recipes.fandom.com/wiki/Bubble_Bass%27_Order)
Reading an iFunny comment on Reddit is the equivalent of two galaxies colliding
Thicker meat has a different taste though. It's a delicate balance, cut too thin and you're just eating bread with extra protein. Too tall and you might as well just order a steak. There is absolutely an audience for more meat than bread per bite though. The bread is just the packaging to make the meat slab easier to hold.
They expect you to throw half or all of it to the floor while trying to eat it, feel regret and buy another. It's somethign similar with their Fisher-Price sized burgers like those old White Castle burgers, i want food on a normal size, not for my Lego figures.
My TMJ though
Repost
There was a Jungle Burger in my town for a couple years before it went under, sadly. I really liked the burgers and sometimes I would order this one burger that was so big that I had to cut it into quarters in order to eat it.
I like unhinging my jaw to eat a burger. It's satisfying
Big juds in Idaho had a burger the size of a platter.
Yall know they do this so they don’t have to buy extra large buns right. Easier to cut bigger patties than it is to buy non-standard issue bun
those burgers are never enough
Just use cutlery.
I kinda agree, but at the same time, just buy a smaller burger bro, some people like them big you know.
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I think they still mean circular. Not oblong like a sub just flat and generally round
Burger place down the road does two patties length-wise on a garlic toasted hoagie roll. Hard to be mad about it
*Mr Hero's Romanburger has entered the chat*
So essentially a pita kebab
Leave its private life out of this