Burger Quotes

Quotes tagged as "burger" Showing 1-7 of 7
Lady Gaga
“Once you kill a cow, you gotta make a burger”
Lady Gaga

Katie McGarry
“Do you have any money?” he asked.
“What?”
He rubbed his fingers together. “Dinero? Cash? Do you have any on you?”
Unsure where this was headed, I shook my head. He reached over the counter and grabbed a knife. He cut the burger in half and slid the plate between us. “Here. Don’t bogart the fries.”
“Are you serious?”

Noah took another bite of his half. “Yeah. Don’t want my tutor to starve to death.”
I smacked my lips like a cartoon character and bit into the succulent burger. When the juicy meat touched my tongue, I closed my eyes and moaned.
“I thought girls only looked like that when they orgasmed.”
The burger caught in my throat and I choked. Noah stifled a laugh while sliding my water toward me. If only drinking it would erase the annoying blush on my cheeks.”
Katie McGarry, Pushing the Limits

Darnell Lamont Walker
“I wanted to badly to be vulnerable over a burger, beer, and bags of free books we find on some stranger's porch. You wanted badly to be touched some thousand miles away and never found the time to write me back.”
Darnell Lamont Walker

Katie McGarry
“He sauntered to the counter. “What can I do for you?”
The red bandana he wore held back the hair that typically covered his eyes. I loved his eyes. Chocolate-brown, full of mischief and a spark ready to light the world on fire. “Can I have a glass of water, please?” And please let it be free.
“Is that it?”
My stomach growled, loud enough for Noah to hear. “Yep, that’s it.”
He fixed me a glass and handed it to me. “Are you sure you wouldn’t like a burger? A nice thick burger on a toasted bun with salty fries on the side?”
I sucked on my straw, gulping the ice water down. Funny, water didn’t give me that warm, fuzzy, full feeling like a burger and fries would. “I’m fine, thank you.”
“Suit yourself. You see that nice-looking piece of meat right there?”
He motioned to the patty frying. The aroma made my mouth water.”
Katie McGarry, Pushing the Limits

The sauce is made from the turtle soup stock she made, thickened into a glaze! Poured over the patty, it gives the meat a richer, more full-bodied flavor!
"I mixed the turtle's blood in with the patty. It warms the body from the inside out. But that isn't all.
I also added dried, powdered tortoise-shell to the patty. Tortoise-shell has long been a prime ingredient in vitality tonics in Chinese medicine."
"Both the sauce and the patty are chock-full of turtle everything!"
"No wonder the judges look that thoroughly satisfied."
"I totally get it! She must've made one incredible burger!"
"No.
You cannot fully understand.
Only those who have tasted this dish can understand its true essence."
"What?"
"The key to that power lies in the turtle's meat... with the plentiful amounts of gelatin found in it and the sticky sensation that creates!"
"Huh?"
"Stickiness?"
"That is correct, sir. Thick, piping-hot sauce... how thick it is greatly affects the flavor of the dish. The higher the viscosity, the more full-bodied the flavor becomes. Both the burger patty and the sauce I made from turtle stock are filled with gelatin-rich turtle essence.
At the back of the roof of the mouth is a collection of soft tissue...

called the soft palate.
It is one of the most sensitive areas in the entire human body!
With every mouthful, the thick, chewy patty and sticky sauce... get pinned between the twin walls of the tongue and the soft palate... stimulating that most sensitive of areas with each seductive bite!
In other words, this dish excites not only a person's sense of taste via flavor...
... it also seduces their sense of touch via texture!

Yuto Tsukuda, 食戟のソーマ 9 [Shokugeki no Souma 9]

Stephanie Kate Strohm
“For our first course, we have a play on biscuits and gravy, a classic Southern dish that's also popular in the Midwest." Chef Laurent picked up his fork and cutter into the biscuit. "Here, we have a miniature biscuit topped a boudin blanc sawmill gravy and a poached quail egg."
Chef Martinet poked at the quail egg until the yolk burst. Probably looking for egg flaws. Rosie decided to just keep talking. If she kept talking, she wouldn't be thinking about what they were eating.
"I first had biscuits and gravy at the restaurant where my mom works."
"Your mother, she is a chef?" Chef Laurent asked. He was going back in for another bite. That had to be a good sign.
"No. She, um, manages the store... at the restaurant... where she works." No matter how much time Chef Laurent may have spent in Ohio, Rosie was pretty sure he hadn't experienced a Cracker Barrel. But he nodded like a combined restaurant and gift store was nothing out of the ordinary. "I put my own spin on sawmill gravy by using boudin blanc instead of breakfast sausage to incorporate some of the flavors I've discovered living here, and I kept the biscuit small and used a quail egg to keep the portion appropriate for a first course."
"The biscuit is excellent," Chef Laurent said. "Fluffy, light, buttery- it is everything a biscuit should be. I should tell Marcus that this exactly the kind of appetizer he should serve."
He must have meant Marcus Samuelsson. Rosie felt her hopes start to rise.
"For our next course, we have a burger topped with Gruyère and caramelized onions on a brioche bun.”
Stephanie Kate Strohm, Love à la Mode

Stephanie Kate Strohm
“She hoped Dad would have liked this burger.
No, she knew he would have.
Even if he would have raised an eyebrow at her choice of cheese.
American cheese was specifically engineered to melt, Ro, he used to say. Rosie grinned at the memory, remembering how it felt to stand barefoot in the grass in their backyard, hands on her hips, asking her father to use some other kind of cheese as he manned the grill. And maybe American cheese did melt really well. But she'd never been a Kraft Singles kind of girl. And she knew that Dad had loved that about her, too. Just like he'd loved everything about her.”
Stephanie Kate Strohm, Love à la Mode