^ You had me at BACON 
Your Perfect Hamburger...
- Thread starter Tom Hendricks
- Start date
steveda19
Lieutenant Commander
My Perfect burger is an cheap Big Mac idea.
1.Go to McDonalds order 2 cheeseburgers.
2.Ask for special sauce,Pickles tomatoes and onions.
3.When you go home take off top bun and remove bottom bun on other burger.
4. Put them both together.
There! You just made yourself a cheap big mac instead paying for one cost you $5
1.Go to McDonalds order 2 cheeseburgers.
2.Ask for special sauce,Pickles tomatoes and onions.
3.When you go home take off top bun and remove bottom bun on other burger.
4. Put them both together.
There! You just made yourself a cheap big mac instead paying for one cost you $5
Since they don't have restaurants out here, the only way to get them is through the grocery stores. The Dollar Store on the corner had them until last spring, which was disappointing since I bought them all the time. There are some local restaurants that make their own version of sliders, but I can't justify riding the bus for an hour to get to them, and then another hour to get home.
Standard burger: grilled 1/3 - 1/2 pound burger, just shy of medium, so there is a little red. I also like the simple, cheap white bun, toasted a little on the grill.
option #1 - Just mayo and black pepper
option #2 - Bacon and my homemade guacamole
option #3 - Faux In-n-Out Burger dressing (ketchup, mayo, sweet pickle relish, and white vinegar), and sauteed onions.
option #1 - Just mayo and black pepper
option #2 - Bacon and my homemade guacamole
option #3 - Faux In-n-Out Burger dressing (ketchup, mayo, sweet pickle relish, and white vinegar), and sauteed onions.
What about sour cream? I wanted to put it on burgers forever because I like it on soft tacos.
Lately when I make burgers, I mix two parts 96% lean ground beef with one part sirloin, one part chuck, and one part brisket. (When I make patties, I make enough to last me a month.) I add Italian herbs, garlic powder, onion powder, pink salt, black pepper, cayenne pepper, paprika, and red chili flakes. I fry in a skillet and serve medium rare on a Kaiser roll with cheddar cheese. I'd kill for a good brioche bun, though.
Condiments vary depending on mood and what's on hand, but a burger may be topped with any combination of French's yellow mustard, Kewpie mayonnaise, Whataburger ketchup, Heinz balsamic vinegar ketchup, herb salad greens, shredded iceberg, pickles chips preferably seasoned with sea salt, pickle relish, pico de gallo, and nacho style jalapenoes. Doesn't hurt to season the bun with a four peppercorn blend.
From time to time, I'll add bacon, but I really prefer bacon with eggs if I'm going to eat it.
Condiments vary depending on mood and what's on hand, but a burger may be topped with any combination of French's yellow mustard, Kewpie mayonnaise, Whataburger ketchup, Heinz balsamic vinegar ketchup, herb salad greens, shredded iceberg, pickles chips preferably seasoned with sea salt, pickle relish, pico de gallo, and nacho style jalapenoes. Doesn't hurt to season the bun with a four peppercorn blend.
From time to time, I'll add bacon, but I really prefer bacon with eggs if I'm going to eat it.
Meat:
Nice high quality beef, but not too lean.
Thick (say 10oz or more pre-cooked)
Cooked just a hair over medium-rare.
Seasoned with salt and pepper only.
Cooked on a flat grill
Bun:
Fresh, not too thick or doughy, able to absorb juices and not fall apart. No sesame seeds
Cheese: sharp cheddar or plain American if I am using A-1 sauce as a condiment
Condiments: ketchup, spicy mustard, mayo (A-1 sauce can take the place of mustard)
Veggies: Green Leaf lettuce, cold and fresh. 1 slice of tomato, 1 pickle, sliced lengthwise
Perfection!
Nice high quality beef, but not too lean.
Thick (say 10oz or more pre-cooked)
Cooked just a hair over medium-rare.
Seasoned with salt and pepper only.
Cooked on a flat grill
Bun:
Fresh, not too thick or doughy, able to absorb juices and not fall apart. No sesame seeds
Cheese: sharp cheddar or plain American if I am using A-1 sauce as a condiment
Condiments: ketchup, spicy mustard, mayo (A-1 sauce can take the place of mustard)
Veggies: Green Leaf lettuce, cold and fresh. 1 slice of tomato, 1 pickle, sliced lengthwise
Perfection!
Wendy's uses fresh, NEVER frozen 100% all-beef patties. It really does make the difference, as far as fast food burgers.They really do. I'm not entirely sure what they've done, but the consistency is just right.
Which part? The charcoal or Wendy's?I'm a burnt hamburger person, myself. When I get steak, it has to be well done. My mom's the same way, though she likes her steak "charcoal".
*twitch*
MY BURGER: 96% lean ground chuck, mix by hand with generous amount of steak sauce (A-1 or Heinz 57 sauce, depending upon my mood). Grilled to medium-well (crispy outside, juicy inside... NO RED!) I have a patty maker (plastic one from Dollar Tree=$1) which lets me adjust the thickness, depending upon my mood or how many burgers I need to get from the meat on hand.
Place on dry-toasted sourdough or whole-wheat bun with thick tomato slice, dijon or other spicy mustard, catsup, red onion and pickles (enough to cover the burger 4-6, at least, bread-n-butter or hot-sweet pickles)... Of course, bacon is ideal! For cheese, I like anything from Swiss to Aged Sharp Cheddar including Pepper Jack, Muenster and more.
The only mayonnaise in my diet better be in macaroni or potato salad.
Generally speaking, I'm a no-frills guy when it comes to burgers -- toasted bun, 80 / 20 beef, cheddar or pepper jack cheese, lightly sauteed onions if I'm feeling ambitious, chipotle ketchup and that's about it.
Regarding temperature, I prefer medium-rare, but I really only do that if I'm cooking it myself or I know the provenance of the beef. (So I'll order a medium-rare burger at my hotel's restaurant, but no way in hell am I doing that at the greasy spoon down the street.)
Now, all that being said, if I really want to go whole-hog, I'll go to a nearby restaurant called the Old Fashioned and get their House Burger: Fried onions, hickory-smoked bacon, aged Cheddar, garlic aioli and a soft-cooked egg.
My belly. Get in it.
Regarding temperature, I prefer medium-rare, but I really only do that if I'm cooking it myself or I know the provenance of the beef. (So I'll order a medium-rare burger at my hotel's restaurant, but no way in hell am I doing that at the greasy spoon down the street.)
Now, all that being said, if I really want to go whole-hog, I'll go to a nearby restaurant called the Old Fashioned and get their House Burger: Fried onions, hickory-smoked bacon, aged Cheddar, garlic aioli and a soft-cooked egg.
My belly. Get in it.
^ *heart explodes*
This is totally inappropriate terminology. Nothing about a burnt steak is done "well".
Anyway, I like my burgers not quite medium, with hot English Mustard, tomatoes, red onions, green leaves, then a 1/2lb burger, then blue cheese like Stilton, then 2 slices of bacon (proper English back bacon, not that flimsy streaky American crap), in a buttered bap, obviously.
Especially with a good cut of meat, like a ribeye. Cooking that above rare or medium-rare should be classified as a crime against humanity.
Cooking beef tenderlion past rare is a hate crime.