OT - Describe your perfect burger

[Seinfeld]

For me, it all starts with the meat blend, but I'm not super picky. If a store has any of the fancy stuff on sale, I might pick it up, but 80/20 ground chuck is just fine.

Seasoning is salt, pepper, garlic, and worcestershire and very light mixing by hand.

For the grill, I like a flat top on a charcoal grill. Smashburger style on high heat to get a good crust, but I don't like them flattened into pancakes. Just down to 1/2" or so that you've still got something to bite into and you're not squeezing out all the fat

Sprinkle with a good steak seasoning right before they're finished and melt pepper jack on top

Toast a good brioche or potato bun with some butter, hit it with horseradish mayo, mustard, grilled onions, pickles, and lettuce. Every once in awhile, two bacon slices or fried onions instead of grilled.

Devour

How about y'all?

 

[onewoof]

pressed, dressed and digest

 

[FreeDawg]

Mayo on the bottom bun is scientifically correct. It’s an oil emulsification that protects the bread from the juices of the beef. I cannot stand lettuce on hot sandwiches. It’s turn to hot slimy nothing. Onion & mater only. Lettuce on cold sandwiches is great. Last take: there is a very successful burger joint in town that puts the toppings, like cheese, bacon, etc.., under the burger. It’s absolutely unhinged to do that.

 

[T-TownDawgg]

1/3 lb Grass finished ground brisket burger w/bacon fat as a binder
Medium rare
On toasted Hawaiian roll
Romaine lettuce
Swiss cheese
Sliced Cherokee Purple tomato
Heinz ketchup
Spicy Dijon
Dukes mayo
Applewood smoked bacon
Fried pickles

 

[patdog]

Meat has to be 80-20 chuck. Any leaner and you're getting a dry burger. Form into 1/3 lb patties as gently as you possibly can. Do NOT overwork the burger.

Seasonings - salt, pepper, maybe some garlic or chili powder if I feel like it.

Start charcoal in a chimney (never use chemicals to light your charcoal). Use a good quality charcoal. When hot let the greases grill warm up a little before putting the burgers on. The cover and grill for 5 minutes, flip them and 5 more. Then cheese on top for about 30-45 seconds. NEVER smash a burger.

Bun - toasted whole wheat

Condiments - mayo & mustard always, maybe lettuce, onion and/or tomato.

 

[shep9332]

I like mine with lettuce and tomato
Heinz 57 and french-fried potatoes
Big kosher pickle and a cold draft beer

 

[Anon1690211352]

Grass finished ground brisket burger w/bacon fat as a binder
On toasted Hawaiian roll
Romaine lettuce
Sliced Cherokee Purple tomato
Heinz ketchup
Spicy Dijon
Dukes mayo
Applewood smoked bacon
Fried pickles

This is proper but for some reason I dont like bacon on my burger. LOVE bacon just not on a burger. Can’t explain.

 

[dorndawg]

My only strong burger opinion is if you want it bigger, go outward and not upward.

 

[DawgsGoneWild]

Gotta have chili on that bad boy. The rest doesn’t matter too much

 

[HotMop]

For me, it all starts with the meat blend, but I'm not super picky. If a store has any of the fancy stuff on sale, I might pick it up, but 80/20 ground chuck is just fine.

Seasoning is salt, pepper, garlic, and worcestershire and very light mixing by hand.

For the grill, I like a flat top on a charcoal grill. Smashburger style on high heat to get a good crust, but I don't like them flattened into pancakes. Just down to 1/2" or so that you've still got something to bite into and you're not squeezing out all the fat

Sprinkle with a good steak seasoning right before they're finished and melt pepper jack on top

Toast a good brioche or potato bun with some butter, hit it with horseradish mayo, mustard, grilled onions, pickles, and lettuce. Every once in awhile, two bacon slices or fried onions instead of grilled.

Devour

How about y'all?

2 all beef patties
Special Sauce
Lettuce
Cheese
Pickles
Onions
Sesame Seed bun

 

[Dawg Raid]

Cheese, bacon jam, mustard, ketchup, pickle

 

[dorndawg]

Gotta have chili on that bad boy. The rest doesn’t matter too much

 

[DAWGSANDSAINTS]

This is proper but for some reason I dont like bacon on my burger. LOVE bacon just not on a burger. Can’t explain.

No bacon for me either on a burger.

 

[DAWGSANDSAINTS]

View attachment 872495

Only had this once.
Did not see what the big deal was with this burger.
Did not like!

 

[PBRME]

Cheese. Lettuce. Tomato. Onion. Pickles. Mustard. Mayo. Ketchup on the side to dip my burger in.

 

[Car Ramrod.sixpack]

View attachment 872495

 

[Villagedawg]

For me, it all starts with the meat blend, but I'm not super picky. If a store has any of the fancy stuff on sale, I might pick it up, but 80/20 ground chuck is just fine.

Seasoning is salt, pepper, garlic, and worcestershire and very light mixing by hand.

For the grill, I like a flat top on a charcoal grill. Smashburger style on high heat to get a good crust, but I don't like them flattened into pancakes. Just down to 1/2" or so that you've still got something to bite into and you're not squeezing out all the fat

Sprinkle with a good steak seasoning right before they're finished and melt pepper jack on top

Toast a good brioche or potato bun with some butter, hit it with horseradish mayo, mustard, grilled onions, pickles, and lettuce. Every once in awhile, two bacon slices or fried onions instead of grilled.

Devour

How about y'all?

Not super thick ground chuck, salt and pepper, crisp edges and outside juicy center, no fancy seasonings or sauces. Leave those for steak or chicken. Dressed with mustard, mayo, dill pickle, onion, thin tomato, with lettuce and ketchup optional on white bun. Don't turn my burger into a 8 inch high art project that I need a knife and fork to eat.

Forgot to say absolutely no cheese. Hides the beef flavor.

 

[YesIAmAPirate]

If I'm cooking at home I always do bacon and mushrooms. Cook mushrooms on a pan on the grill in butter. Just before they're done put in a couple spoonfuls of mayo and steak seasoning

 

[maroontide06]

View attachment 872495

Speaking of Ward's we used to have one in Picayune and when it was open they did a Philly Cheese Steak that wasn't on the menu. It was on a sheet of paper in one of those clear plastic frames that stood up on the counter. I would be on Hwy 11 before I turned onto the street where their driveway would meet and they would start cooking it. They were on it and I miss getting that kind of service.

 

[Pookieray]

For me, it all starts with the meat blend, but I'm not super picky. If a store has any of the fancy stuff on sale, I might pick it up, but 80/20 ground chuck is just fine.

Seasoning is salt, pepper, garlic, and worcestershire and very light mixing by hand.

For the grill, I like a flat top on a charcoal grill. Smashburger style on high heat to get a good crust, but I don't like them flattened into pancakes. Just down to 1/2" or so that you've still got something to bite into and you're not squeezing out all the fat

Sprinkle with a good steak seasoning right before they're finished and melt pepper jack on top

Toast a good brioche or potato bun with some butter, hit it with horseradish mayo, mustard, grilled onions, pickles, and lettuce. Every once in awhile, two bacon slices or fried onions instead of grilled.

Devour

How about y'all?

That sounds delicious. I'll have to give that a try round about last Saturday in Aug.

 

[TXDawg.sixpack]

Mayo on the bottom bun is scientifically correct. It’s an oil emulsification that protects the bread from the juices of the beef. I cannot stand lettuce on hot sandwiches. It’s turn to hot slimy nothing. Onion & mater only. Lettuce on cold sandwiches is great. Last take: there is a very successful burger joint in town that puts the toppings, like cheese, bacon, etc.., under the burger. It’s absolutely unhinged to do that.

The problem with mayo on the bottom bun is that you then have to put mustard on the top bun. Mustard on cheese is a hard no for me, so mayo has to go on the top bun.

 

[cadawg26]

Sour dough bun
Big juicy patty with bacon, avocado, cheese, put some Greek seasoning on it also.

 

[HomeBoyDawg]

Wimpy and I like em all!

 

[Howiefeltersnstch]

Heavy on the muff

 

[HotMop]

The problem with mayo on the bottom bun is that you then have to put mustard on the top bun. Mustard on cheese is a hard no for me, so mayo has to go on the top bun.

Put mayo on both pieces.

 

[DesotoCountyDawg]

Brisket/chuck mix patty

Put a little mayo on both buns and put them in a hot griddle to toast

Smash them flat with just a dash of AP seasoning and a little onion powder

Flip and put a slice of Swiss and a slice of sharp cheddar

Grill some sliced onions until caramelized.

Top with the onions and put pickles, mayo, and mustard on the bottom.

 

[BulldogBlitz]

A krystal burger served by Sydney Sweeney

 

[skipperDawg]

I like mine with lettuce and tomato
Heinz 57 and french-fried potatoes
Big kosher pickle and a cold draft beer

Good god almighty which way do I steer

 

[skipperDawg]

I’ve had “crusty” burgers before and really liked.
Does anybody know how to make them?

 

[anon1758050382]

 

[vhdawg]

Mayo on the bottom bun is scientifically correct. It’s an oil emulsification that protects the bread from the juices of the beef. I cannot stand lettuce on hot sandwiches. It’s turn to hot slimy nothing. Onion & mater only. Lettuce on cold sandwiches is great. Last take: there is a very successful burger joint in town that puts the toppings, like cheese, bacon, etc.., under the burger. It’s absolutely unhinged to do that.

I read the beginning of this before looking to see who wrote it, and then saw it was you and went "yep"

 

[FreeDawg]

The problem with mayo on the bottom bun is that you then have to put mustard on the top bun. Mustard on cheese is a hard no for me, so mayo has to go on the top bun.

You can apply the mustard with the mayo. No problemo. Somebody else in this thread said ketchup on the side the dip the burger in and that is gospel. For some reason the ketchup dip is far superior to ketchup on the burger

 

[Baddog11]

Lemme get one so greasy that it makes your chest starting hurting.

 

[DoggieDaddy13]

Grilled juicy deep pink meat.

A thick slice of a red onion.

Plenty of thinly sliced dill pickles.

Lots of yellow mustard.

A lot less ketchup.

A healthy slice of either Marieka Gouda or Gardner's Wisconsin Cheddar Super Sharp.

If you can get a good garden tomato, throw it on too.

 

[DawgsGoneWild]

View attachment 872495

We asked the Ward’s in Seminary what was the difference between the Big one and the Little one. Response: “The big one is bigger”. Straight faced, fupa out, and that was the final answer.

 

[DawgsGoneWild]

Only had this once.
Did not see what the big deal was with this burger.
Did not like!

You must not have gotten the root beer

 

[YesIAmAPirate]

I’ve had “crusty” burgers before and really liked.
Does anybody know how to make them?

 

[patdog]

We asked the Ward’s in Seminary what was the difference between the Big one and the Little one. Response: “The big one is bigger”. Straight faced, fupa out, and that was the final answer.

Reminds me of one time at lunch with co-workers. One asked what comes on the BLT sandwich (meaning condiments). The waitress said slowly and distinctly, "Bacon, lettuce and tomato."

 

[aTotal360]

 

[Dawgbite]

I like mine with lettuce and tomato, Hienz 57 , and French fried potatoes. A big kosher dill and a cold draft beer. Good God a'mighty which way do I steer.