Hamburgers
 

A fella on the another forum mentioned burgers, fries and shakes. I thought I’d open up a more specific can of worms here. Something near and dear to me: Hamburgers, recipes, techniques and what do you really like?

I’ll eat a hamburger almost any time or anywhere. It’s rare that I meet one that I don’t like, but some are far better than others. What I really like are ones that I make at home and cook on the grill.

There are so many “burger buffs” out there, all with their own hard and fast, do and don’t rules for building a “superior” burger. Many of them are contradictory—and from noted and competent chefs.

I guess it all boils down to: What do you like? As for me (and I’ve tried a bunch of things), I like a basic burger. 80/20 if I can find it, with some hot sauce and garlic, sometimes minced onion. Salt and (fresh cracked) pepper before it hits the grill. A nice toasted/grilled Pepperidge Farm sesame seed bun or a bakery bun if I’m building them bigger. Some sliced or diced onion on the bottom of the bun with mustard (generally regular yellow, but I have a variety and it changes at whim) and some ketchup or A1 on the top. There you have it. Some times I feel like some mayo, lettuce and tomatos on top and at other times I’ll try some crazy topping/burger recipe, but I have always come back to my standard.

I’m going to experiment with grinding some different cuts of meat here soon—I’m told it makes a world of difference. I wouldn’t know, but I intend to find out and have fun doing it.

So, what is your favorite hamburger recipe?

GASP! Posting this thread the day before Cow Appreciation Day! The horror!;)

Well... that's just it. I appreciate cows. Lots.

Like Foamy, I appreciate cows reasonably well... :rolleyes:

OK, medium and medium well, anyway... :D

Favorite burger joints are "Five Guys" and "Whataburger". Restaurant burgers include "Ruby Tuesday" and "Cracker Barrel"...

I like my burgers as a double-dip: with cheese...

I have been told my burgers are exceptional.

Cooked inside or out, with different techniques. But, I always use Natures Seasoning.
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I haven't had a real burger (as opposed to a fast food restaurant burger, or one of those pre-formed pink slime things) in years.

I should really buy some good quality ground beef and fry one up.

Roll, ketchup, maybe a leaf of lettuce and a slice of real tomato.

ELK Burger that has about 3% fat marinated in Lea&Perrins Worchestershire Sauce, patted THIN so it cooks medium well properly. Seasoned with Montreal Steak Seasoning, cooked over Kingsford Hickory Charcoal. Topped with a slice of Pepper Jack just before ready to come off the grill.
Served on a large Kaiser Roll, topped with Green Olives, Pickles, and A1 Steak Sauce. Sauteed Mushrooms optional.
Sometimes substitute the A1 with Guldens Mustard and Heinz Ketchup.

NEVER, EVER, any stinkin' onions !
Neither Raw nor cooked onions are allowed on ANY decent burger. Pure fetid nonsense.

My absolute favorite are these: http://originaltommys.com/ I'll get a craving and drive 1500 miles to get it.

Around here, I prefer Fuddrucker's, Whataburger or Carl's Jr.

In-N-Out is another good choice. Tasty, cheap, simple and fast


Bill

Might I suggest your ground beef of choice, mixed with between one and two slices of finely chopped high end (nitrate free) bacon.

Easy to do and quite tasty.

You do realize that Worchestershire sauce has onions in it, don't you?