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Would you buy a Burger Lift?

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Post Sat Apr 19, 2014 2:39 am
smokeybeaver well done
well done

Posts: 835
https://www.kickstarter.com/projects/1055865822/burger-lift

And:

http://burgerlift.com

Interesting solution to an old problem. I think I will wait till the Dollar Tree store carries them.

Post Sat Apr 19, 2014 8:39 am
ScreamingChicken BBQ Deputy
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Posts: 7566
Location: Stoughton, WI
It's an interesting idea but unless there's a lettuce leaf under the burger, isn't there a good chance that the bottom half of the bun will already be wet by the time there's enough juice to pool on the plate?

Taking the idea a little further, what about a plate with a built-in burger rest that contains drain holes? I can see someone like Hubert Keller using it, as he's big on presentation and unique dinnerware.

Post Sat Apr 19, 2014 9:27 am
BubbaQue well done
well done

Posts: 661
Location: Panama City Beach, Fl.

I always thought that is one of the many jobs for the bun. Soak up (or as we say in the south) sop up the juice. In New orleans we rate our po-boys by # of napkins. A great roast beef po-boy should be a 4 napper. If it doesn't threaten your elbows the burger is over cooked. Just Sayin.
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Post Sat Apr 19, 2014 1:45 pm
CharredGriller User avatar
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BubbaQue wrote:
I always thought that is one of the many jobs for the bun. Soak up (or as we say in the south) sop up the juice. In New orleans we rate our po-boys by # of napkins. A great roast beef po-boy should be a 4 napper. If it doesn't threaten your elbows the burger is over cooked. Just Sayin.


That's the way it's been with me as well. The bun does the job of this burger lift on its own. That's even more so if it's toasted.

Cute little idea, but it's a bit gimmicky for me. Besides, I have more than enough gadgets to play with this year already.

Here's this year's favorite - I've been supporting this company since they started selling their gear in Canada and I've got everything but their upcoming (and totally secret and unannounced) BaseCamp stove:
http://www.biolitestove.com/

In fact, this or next weekend I plan to try out a few things on the BioLite grill. Keep in mind that this is a wood-fired stove that gasefies the wood for better combustion (like a rocket stove), so the results ought to be more variable than a gasser or charcoal grill.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Sun Apr 20, 2014 8:00 am
ScreamingChicken BBQ Deputy
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Posts: 7566
Location: Stoughton, WI
BubbaQue wrote:
If it doesn't threaten your elbows the burger is over cooked.
Great way to put it, BQ! I'm definitely stealing this for future conversations. :wink:

Post Sun Apr 20, 2014 11:28 am
timbarber84 medium-well
medium-well

Posts: 205
Location: flatwoods ky

i would buy them just because there a unique i dea and there prety cool looking theay could be used to keep the burger off the plate completely personaley i dont like soggy buns might as well dipp them in water i think its a great idea
TIMS BBQ

Post Sun Apr 20, 2014 2:40 pm
CharredGriller User avatar
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Posts: 5899
Location: Central Alberta, Canada
timbarber84 wrote:
i would buy them just because there a unique i dea and there prety cool looking theay could be used to keep the burger off the plate completely personaley i dont like soggy buns might as well dipp them in water i think its a great idea


I suppose if the price was right, I would buy them too. I hope they get this off the ground before someone steals the idea - that happens a lot in manufacturing these days especially with most manufacturing being done in Asia.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Mon Apr 21, 2014 8:36 am
sroach well done
well done

Posts: 1170
Location: Warrington, PA
Yet another thing I will put in the basement after first use.. :D
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Post Mon Apr 21, 2014 4:40 pm
YardBurner BBQ Deputy
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Location: Damascus, Maryland
Couldn't you just turn the burger over???

That's what I do with a pulled pork sammy
sauced with a thin suace.
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Post Mon Apr 21, 2014 6:10 pm
CharredGriller User avatar
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Location: Central Alberta, Canada
YardBurner wrote:
Couldn't you just turn the burger over???

That's what I do with a pulled pork sammy
sauced with a thin suace.


You mean just flip the burger upside down? :shock:

Umm, never thought of that. And since I almost always put a leaf or two of lettuce over the top patty, that would stop any drips.

These Burger Lifts are cute but I think I'll spend my cash on other gadgets. They might even do better with plastic ones in addition to metal ones.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Tue Apr 22, 2014 9:48 am
ScreamingChicken BBQ Deputy
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Posts: 7566
Location: Stoughton, WI
YardBurner wrote:
Couldn't you just turn the burger over???

That's what I do with a pulled pork sammy
sauced with a thin suace.
More juice in the bun, less in the plate works for me! I often flip wet sandwiches this way so that when I take a bite there's not a lot running down my chin and arms.

Post Tue Apr 22, 2014 11:18 am
YardBurner BBQ Deputy
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Eat it faster?
Get seconds!
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Post Tue Apr 22, 2014 12:36 pm
scorched_porch User avatar
well done
well done

Posts: 424
Location: Redwood City, California

Actually, it looks like a solution in search of a problem. I like to rest it in the juices anyhow and my burgers never sit around long enough to get soggy :wink:
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Post Wed Apr 23, 2014 2:23 am
smokeybeaver well done
well done

Posts: 835
I have had a few burgers at restaurants that they have not toasted the buns, and that I have cut in half, and the lower bun is a soggy, disgusting mess. I think this has a place, but not everywhere. Plus, it would be nice with a grilled cheese. I know sometimes I turn 1/2 my grilled cheese upside down because the warm bread meets the cold plate, and the one side starts getting soft.

I think a burger joint like Red Robin would be a great place for these, but they wrap their burgers in paper.

If a bread company would brand them and include a free plastic one with each bag of buns, now we are talking.

Post Wed Apr 23, 2014 11:02 am
Trollby well done
well done

Posts: 1303
Location: MadCity, WI

I have better stuff to waste my money on

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