Well...hmmm...you asked. Bet they posted on some obscure sports blog "Can you believe a Ward's customer asked me today what was the difference between the Big One and the Little One???!!!"
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OT - Describe your perfect burger
- Thread starter Seinfeld
- Start date
I don't eat ketchup on my burgers, but I think it's always been a temperature thing. The ketchup dip would certainly solve that problem.
Reminds me of the time my buddy asked about the "Deluxe Hot Dog Platter" at Hooters. Waitress' response was "It's a hot dog, honey."
I’ve recently discovered I enjoy smoking hamburgers on my kamado grill. Usually only flip them once and they stay juicy. I don’t use the heat deflector , but I put it on the top rack. Meat church gospel seasoning and soy sauce. Butter toasted bun, bacon, Mayo, dill pickles, tomato from the garden and blue cheese. I might add lettuce for texture. I put the Mayo on the bottom, tomato, bacon, burger, cheese, pickles.
Patty out and rub outside with mustard then season. Cook on griddle hot and will get a good crust
80/20. 1/3 lb.
Basic:
Pre-mix: A1, Tony Chacerie's, Salt, Garlic Power, State gunpowder seasoning, some diced onions.
Cook to medium and don't ****** burn the outside.
Cheddar or Edam on top.
Heinz Ketchup and Kosher Dill pickle chip slices.
Bread - I cheap out on cause I grew up poor. Two slices of wheat from a loaf is my preference.
BBQ style:
Replace A1 with A 1:1 mix of my personal hot honey and bww honey bbq. Seasoning stay the same.
Pepper jack cheese instead
More of the "sweet honey heat" and pickle chips.
Bread - toast it with butter, parm, garlic. Cheese on both sides.
Basic:
Pre-mix: A1, Tony Chacerie's, Salt, Garlic Power, State gunpowder seasoning, some diced onions.
Cook to medium and don't ****** burn the outside.
Cheddar or Edam on top.
Heinz Ketchup and Kosher Dill pickle chip slices.
Bread - I cheap out on cause I grew up poor. Two slices of wheat from a loaf is my preference.
BBQ style:
Replace A1 with A 1:1 mix of my personal hot honey and bww honey bbq. Seasoning stay the same.
Pepper jack cheese instead
More of the "sweet honey heat" and pickle chips.
Bread - toast it with butter, parm, garlic. Cheese on both sides.
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You see, the butter toasting the buns is a secret in itself, it can make or break a burger.
80/20 is sacrilegious for a hamburger, 60/40 for a delicious juicy burger. Unless your into that dry *** shiat.
Only real tendency I've had recently is toward smash burger style. I enjoy a good crust but otherwise I'm not too particular as long as the grill master doesn't dry the patty out on the grill. But hell if that description you laid out doesn't give me a chub. I'd eat the hell out of that. Only change for me would be ketchup for mustard but it's not a deal breaker
#56 in this thread and no mention of ground deer meat or venison burgers. What is wrong with you people?
My processor grounds my deer meat and mixes the perfect amount of beef fat and bacon into the mix. Grill em and put a slice of Edam on and they are just amazing.
My processor grounds my deer meat and mixes the perfect amount of beef fat and bacon into the mix. Grill em and put a slice of Edam on and they are just amazing.
Because venison burgers aren’t good. Sorry had to say it. You have to add other animal fat and then do 10 layers of window dressing to make it edible.
cut to the chase - just dry the deer meet out altogether and eat it as leather jerky for survival purposes only...
I’ve had pretty good country fried blackstrap with white gravy but ya, I pretty much agree with you.
Describe your perfect burger
One that cost less than a 12 pack of beer.
If you guys like something a little different.....check out Half a Pond on Twitter.....they are the makers of Kentucky Rebel Scum hot sauce....they have 4-5 of them they make homemade, it's 'hot sauce' but more like a Heinz 57 type consistency.....Chef Gruel (a restauranteur in SoCal with a pretty dang large following) highlighted them when he went looking for something for his burgers at his restaurant. I bought a jar of it and now that is what all my family wants on their burgers. I just ordered my 3rd bottle since January.
Hamburger meat (Don't matter blend as long as it's hamburger meat) Hamburger bun, lettuce, tomato, mustard, ketchup, onions.
Whenever I have to make that drive on hwy 49 she always looks at me so seductively from that billboard. When wards is good it's good when it's bad it's still okay
80/20
Tony's
Pepper
Season salt
2 eggs
Worcestershire sauce
About medium with plenty of drippings still. Prefer on the skillet.
onions on the skillet
Pepper jack cheese melted
Bacon
Nice brioche bun
Bbq sauce
now if I don't go onions on skillet and bbq sauce
American cheese melted
Red onion
Pickle
Bacon
Mayo
mustard
Ketchup
Tony's
Pepper
Season salt
2 eggs
Worcestershire sauce
About medium with plenty of drippings still. Prefer on the skillet.
onions on the skillet
Pepper jack cheese melted
Bacon
Nice brioche bun
Bbq sauce
now if I don't go onions on skillet and bbq sauce
American cheese melted
Red onion
Pickle
Bacon
Mayo
mustard
Ketchup
It would be hard for me to put into words how good their biscuits* were in the 80/90s. I haven’t had one in 20 years but I’ve heard from multiple folks they’re bad to mid these days.
* link sausage/grape jelly was my go-to; no wrong way to eat a biscuit