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What do you like on your burgers.

#26
I love burgers. What a phenomenal invention.

Lettuce, tomato (sliced perpendicular to the stem), bacon and mayo (next to the tomato). A healthy dosing of guacamole (as large as possible while still allowing the roll to close) tops it off.

Here are few of my guidelines:
Burgers should be of a decent size. quarter pounders are a minimum. Half pound burgers are even better.

The roll needs to be a decent. The stuff passed off as rolls in the 8-packs are marginal at best. A solid snowflake roll or harder Italian one works also.

I just read a recipe for some ground BRISKET burgers. I'm currently slow-cooking a 2 lb brisket for dinner tonight / breakfast tomorrow morning. The very thought of a brisket burger makes me forget the 6 egg omelet I just finished.
 
#27
Me? I like a buttered, toasted roll with fresh horseradish. On the burger patty, some cheddar and American cheese, a small amount of pepper relish OR smoky bbq sauce, and 3 onion rings. Bacon is fine, but oddly not necessary here...there's enough "savory" going on already...why complcate things?

IF I were to have a traditional bacon cheese burger, it would have thick cut bacon, crushed red pepper or maybe adobo seasoning, some peppercorn spread on the roll, and some caramelized onions.

If I want it ultra hearty, some jack cheese and a big dollop of chili that finds its way on top of a heap of hand cut fries is to die for.

Lasty, one I experienced just a week ago:

a juicy-Lucy (two patties pressed together with American cheese melted in the middle) and pan-fried black forest ham and pepper mayo, topped with a fried egg. On a toasted bulkie. It was ridiculously incredible.


SO, how many of these are you adding to your menu? ;)
 
#28
To this end, I submit a discussion I had with the Missus just the other day when exiting a Chili's restaurant for lunch. We both lamented that their menu had changed considerably since the last we had dined there (about 5 years or so back)....they aren't anything more than a glorified burger joint now. Almost all of their *interesting* dishes are gone. WHY continue to be called Chili's? Makes no sense to me...talk about identity crisis...I mean, even the ribs aren't all that *tex mex* or anything.

Shine a light on that one folks, if you may.
 
#32
Multiple Cheeses
Bacon
Lettuce
Bacon
Bacon

Sometimes a beaten and fried egg pattie.

Maybe some garlic butter, depends on the mood.

As far as the bread goes, a medium density roll, buttered and then pan fried on the insides.

Oh, and the meat of course :D
 
#34
Before I grill my burgers I mix them with some worcestershire sauce, bbq sauce, and steak sauce. Then after it's cooked I prefer lettuce, tomato, onion (grilled or raw is fine with me), ketchup, mustard, sometimes mayo. I also like them with grilled mushrooms but don't usually put them on.
 
#37
meat - i usually grind my own 80/20. Very important that the burger is 80% meat 20% fat. fat is flavor and keeps the meat moist while grilling. any of these cuts - chuck, brisket, sirloin. grind twice, form into patties that look like upside down frisbees. this prevents the "flying saucer" burger. season well salt and craked black pepper. don't mix anything in. save that for turkey and chicken burgers.

Bun - the bun has to be soft. i prefer a good potato bun.

Toppings-

1. bacon, swiss, lettuce, tomato, red onion, mayo.
2. blue cheese, carmelized balsamic red onion, rosemary and garlic aioli.
3. brie, saute'd crimini mushrooms, mixed spread of (mayo, grain mustard, horseradish)
4. cotija, roasted anahiem chiles, tomato, lettuce, cilantro lime aioli.
5. this one requires a fork - from the bottom up - bread, burger, cotija, bacon, black beans, pico de gallo, ranch, don't bother with a top bun.
 

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