Your Ultimate Burger

[Vetalia]

Olive burgers are the ultimate burger as far as I am concerned. You top them in a mixture of 1 pt chopped kalamata olives, 1/2 mustard, 1/2 mayonaise, and some pepper and salt. Then a little bit of soy sauce can be drizzled on if you prefer.

Well, I need to check this out.

[Geneviev]

Burgerking sells impossible meat burgers.

I will never understand the utter irony of vegans choosing to eat at restaurants that they themselves claim contributes to animal cruelty.

Yeah, neither will I. That's why I won't ever eat there.

[Hadin]

Hmm...

Two big beef patties between two buns, and then a bun between the two patties. Patties need to be toasted. Lots of crisp lettuce. Some crispy onion pieces. Some thick tomato slices. A couple strips of bacon. Some smoked, sliced jalapeños. A couple slices of pepper jack cheese. Some burger sauce (mayo and mustard mixed together with a bit of black pepper, garlic powder, and paprika).

And if I'm feeling particularly depressed or ready to end it all, deep fry that sum-b while I write my last will and testament.

[Vetalia]

Two big beef patties between two buns, and then a bun between the two patties. Patties need to be toasted. Lots of crisp lettuce. Some crispy onion pieces. Some thick tomato slices. A couple strips of bacon. Some smoked, sliced jalapeños. A couple slices of pepper jack cheese. Some burger sauce (mayo and mustard mixed together with a bit of black pepper, garlic powder, and paprika).

And if I'm feeling particularly depressed or ready to end it all, deep fry that sum-b while I write my last will and testament.

When I find Lemarchand's Box that deep fried creation will be my pleasure.

[The British American Colonies]

Two buns, Half pound crispy beef patty, few slices of bacon, with a generous portion of ketchup. Paired with Cajun Fries.

[Samadhi]

From bottom to top.

Potato scallop burger roll
Patty, cheese, beetroot
Tomato, bacon, egg
Onion, pulled pork, chilli chutney
Potato scallop burger roll

[Thermodolia]

The best burger should be plain and simple a classic if you will. A sesame seed bun, 1/4 pound of medium well meat, lettuce, tomato, onion, pickles, mayonnaise, mustard, ketchup, and bacon.

[Crysuko]

The best burger should be plain and simple a classic if you will. A sesame seed bun, 1/4 pound of medium well meat, lettuce, tomato, onion, pickles, mayonnaise, mustard, ketchup, and bacon.

Disagree with the tomato, far too acidic and would wipe out every other flavour

[Vysnia]

Any of the monthly special burgers from here.

[Totenborg]

Hmmm. I make my own burgers when I can. I take some ground beef, mix in some Tony's, garlic powder, basil, dried sweet bell peppers, and a touch of unsalted butter. I bake the patties. I use toasted Hawaiian buns, and put onions, A1, mayo, hot sause, jalapenos, sweet pickles, mushrooms, and bleu cheese crumbles as condiments.

Sir, please put the bell pepper down. Self harm is not the answer.

It's all about how you cook it. Raw and undercooked bell peppers are nasty, I agree. However, if you cook them the right way, they're amazing.

[US-SSR]

Hmmm. I make my own burgers when I can. I take some ground beef, mix in some Tony's, garlic powder, basil, dried sweet bell peppers, and a touch of unsalted butter. I bake the patties. I use toasted Hawaiian buns, and put onions, A1, mayo, hot sause, jalapenos, sweet pickles, mushrooms, and bleu cheese crumbles as condiments.

My house-made burger recipie is ground Angus beef, salt, pepper, herbes de province, panko, a whole egg and balsamic vinegar glaze.

[Totenborg]

Hmmm. I make my own burgers when I can. I take some ground beef, mix in some Tony's, garlic powder, basil, dried sweet bell peppers, and a touch of unsalted butter. I bake the patties. I use toasted Hawaiian buns, and put onions, A1, mayo, hot sause, jalapenos, sweet pickles, mushrooms, and bleu cheese crumbles as condiments.

My house-made burger recipie is ground Angus beef, salt, pepper, herbes de province, panko, a whole egg and balsamic vinegar glaze.

Hell, yeah. That sounds glorious.

[Farnhamia]

Hmmm. I make my own burgers when I can. I take some ground beef, mix in some Tony's, garlic powder, basil, dried sweet bell peppers, and a touch of unsalted butter. I bake the patties. I use toasted Hawaiian buns, and put onions, A1, mayo, hot sause, jalapenos, sweet pickles, mushrooms, and bleu cheese crumbles as condiments.

My house-made burger recipie is ground Angus beef, salt, pepper, herbes de province, panko, a whole egg and balsamic vinegar glaze.

Herbes de Provence dans le hamburger? Sacre bleu!

[Totenborg]

My house-made burger recipie is ground Angus beef, salt, pepper, herbes de province, panko, a whole egg and balsamic vinegar glaze.

Herbes de Provence dans le hamburger? Sacre bleu!

Funny enough, I put Herbs de Province in just about everything but hamburgers. Ima change that.

[Crysuko]

Herbes de Provence dans le hamburger? Sacre bleu!

Funny enough, I put Herbs de Province in just about everything but hamburgers. Ima change that.

I put powdered paprika in a burger once

[Farnhamia]

Herbes de Provence dans le hamburger? Sacre bleu!

Funny enough, I put Herbs de Province in just about everything but hamburgers. Ima change that.

Well, I can see it, for a taste sensation, but I like just plain old ground beef (80/20), salt, pepper. Cook them in a lightly oiled cast iron skillet. Here's a guide, from Sam Sifton at the NY Times: https://cooking.nytimes.com/guides/5-ho ... ke-burgers

If you can't get to it, let me know, I'll copy the recipes and paste them in here.

[Totenborg]

Funny enough, I put Herbs de Province in just about everything but hamburgers. Ima change that.

Well, I can see it, for a taste sensation, but I like just plain old ground beef (80/20), salt, pepper. Cook them in a lightly oiled cast iron skillet. Here's a guide, from Sam Sifton at the NY Times: https://cooking.nytimes.com/guides/5-ho ... ke-burgers

If you can't get to it, let me know, I'll copy the recipes and paste them in here.

Yeah, it blocked me out for not having a subscription.

[Totenborg]

Funny enough, I put Herbs de Province in just about everything but hamburgers. Ima change that.

I put powdered paprika in a burger once

How'd it turn out?

[Crysuko]

I put powdered paprika in a burger once

How'd it turn out?

Smoky, low key bit of spice. Definitely would recommend trying.

[Thermodolia]

The best burger should be plain and simple a classic if you will. A sesame seed bun, 1/4 pound of medium well meat, lettuce, tomato, onion, pickles, mayonnaise, mustard, ketchup, and bacon.

Disagree with the tomato, far too acidic and would wipe out every other flavour

Nah tomatoes really aren’t that acidic and go quite well with the rest

[Farnhamia]

Well, I can see it, for a taste sensation, but I like just plain old ground beef (80/20), salt, pepper. Cook them in a lightly oiled cast iron skillet. Here's a guide, from Sam Sifton at the NY Times: https://cooking.nytimes.com/guides/5-ho ... ke-burgers

If you can't get to it, let me know, I'll copy the recipes and paste them in here.

Yeah, it blocked me out for not having a subscription.

Right, so ...

1. First off, have everything ready, meat, toppings, buns. Burgers cook quickly.
2. Get a cast iron pan. Nothing is better.
3. Use a solid spatula to flip them, not a slotted one.

You want beef that's at least 80/20. Fat is essential. As a man I respected and adored said, fat is what God invented to put flavor in food.

So, there are two kinds of burgers, tavern style and diner style. Tavern burgers are fatter and juicier, diner style are thinner and crisper.

TAVERN STYLE
Here is the hamburger you get in better taverns and bars, big and juicy, with a thick char that gives way to tender, medium-rare meat. Like all burgers, it’s best cooked in a cast-iron pan, though it also translates well to the grill.

The pub- or tavern-style burger has a precooked weight of 6 to 8 ounces; two pounds of beef will yield four burgers. Avoid making patties that are larger than that, as they will be difficult to cook through.

Use your hands to gently divide the ground beef into 4 piles about 8 ounces each, then lightly form each into a thick patty, roughly an inch thick and 3 ½ inches in diameter, like flattened meatballs. Take care not to handle the meat too much. Do not pack the meat tightly; the patty should just hold together. Use your thumb to create an indentation in the top of each patty, which will help it cook evenly. Season aggressively with salt and pepper.

Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. When you’re ready to cook, turn the heat to high, place the burgers in the skillet with plenty of distance between them and allow them to cook, without moving them, for about 3 minutes. Flip them over and, if using cheese, lay the slices on meat. The burger is done 3 to 4 minutes later for medium-rare. Remove them from the skillet and let them rest for 5 minutes before serving.

DINER STYLE
This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. This style of burger can only be cooked on a flat surface, like a cast-iron pan; do not attempt it on the grill.

The diner hamburger weighs around 3 to 4 ounces precooked, roughly an ice-cream-scoop’s worth of meat. Two pounds of beef will yield eight patties, enough for four to eight servings, depending on whether you choose to serve two patties on a single bun (not an outrageous option).

Do not form the patties before cooking. Instead, leave the ground meat in a pile in the refrigerator until you are ready to cook. Then gently divide the ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat.

When you’re ready to transfer the meat to the pan, turn the heat to high. Put half the orbs into the skillet with plenty of distance between them. Quickly, using a stiff metal spatula, press down on each burger, smashing it to form a thin patty that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.

Cook without moving until patties have achieved a deep, burnished crust, roughly 90 seconds later. Slide your spatula under the patty, flip it over, add cheese if you’re using it, and cook the hamburger through, approximately a minute or so longer. Remove them to buns, and repeat with remaining burgers.

I would add that a little oil on the bottom of the spatula before squashing the diner burger flat is good, it keeps the raw meat from sticking.

Enjoy!

[Thermodolia]

Yeah, it blocked me out for not having a subscription.

Right, so ...

1. First off, have everything ready, meat, toppings, buns. Burgers cook quickly.
2. Get a cast iron pan. Nothing is better.
3. Use a solid spatula to flip them, not a slotted one.

You want beef that's at least 80/20. Fat is essential. As a man I respected and adored said, fat is what God invented to put flavor in food.

So, there are two kinds of burgers, tavern style and diner style. Tavern burgers are fatter and juicier, diner style are thinner and crisper.

TAVERN STYLE
Here is the hamburger you get in better taverns and bars, big and juicy, with a thick char that gives way to tender, medium-rare meat. Like all burgers, it’s best cooked in a cast-iron pan, though it also translates well to the grill.

The pub- or tavern-style burger has a precooked weight of 6 to 8 ounces; two pounds of beef will yield four burgers. Avoid making patties that are larger than that, as they will be difficult to cook through.

Use your hands to gently divide the ground beef into 4 piles about 8 ounces each, then lightly form each into a thick patty, roughly an inch thick and 3 ½ inches in diameter, like flattened meatballs. Take care not to handle the meat too much. Do not pack the meat tightly; the patty should just hold together. Use your thumb to create an indentation in the top of each patty, which will help it cook evenly. Season aggressively with salt and pepper.

Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. When you’re ready to cook, turn the heat to high, place the burgers in the skillet with plenty of distance between them and allow them to cook, without moving them, for about 3 minutes. Flip them over and, if using cheese, lay the slices on meat. The burger is done 3 to 4 minutes later for medium-rare. Remove them from the skillet and let them rest for 5 minutes before serving.

DINER STYLE
This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges. This style of burger can only be cooked on a flat surface, like a cast-iron pan; do not attempt it on the grill.

The diner hamburger weighs around 3 to 4 ounces precooked, roughly an ice-cream-scoop’s worth of meat. Two pounds of beef will yield eight patties, enough for four to eight servings, depending on whether you choose to serve two patties on a single bun (not an outrageous option).

Do not form the patties before cooking. Instead, leave the ground meat in a pile in the refrigerator until you are ready to cook. Then gently divide the ground beef into 8 small piles of around 4 ounces each, and even more gently gather them together into orbs that are about 2 inches in height. Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat.

When you’re ready to transfer the meat to the pan, turn the heat to high. Put half the orbs into the skillet with plenty of distance between them. Quickly, using a stiff metal spatula, press down on each burger, smashing it to form a thin patty that is around 4 inches in diameter and about 1/2 inch thick. Season with salt and pepper.

Cook without moving until patties have achieved a deep, burnished crust, roughly 90 seconds later. Slide your spatula under the patty, flip it over, add cheese if you’re using it, and cook the hamburger through, approximately a minute or so longer. Remove them to buns, and repeat with remaining burgers.

I would add that a little oil on the bottom of the spatula before squashing the diner burger flat is good, it keeps the raw meat from sticking.

Enjoy!

What kind of oil do you use because I tend to use olive oil for my cooking

[Farnhamia]

Right, so ...

1. First off, have everything ready, meat, toppings, buns. Burgers cook quickly.
2. Get a cast iron pan. Nothing is better.
3. Use a solid spatula to flip them, not a slotted one.

You want beef that's at least 80/20. Fat is essential. As a man I respected and adored said, fat is what God invented to put flavor in food.

So, there are two kinds of burgers, tavern style and diner style. Tavern burgers are fatter and juicier, diner style are thinner and crisper.



I would add that a little oil on the bottom of the spatula before squashing the diner burger flat is good, it keeps the raw meat from sticking.

Enjoy!

What kind of oil do you use because I tend to use olive oil for my cooking

Yeah, sorry ... something neutral like canola. You can use olive oil but it has it's own flavor. The tavern burger uses butter, not oil.

[Totenborg]

How'd it turn out?

Smoky, low key bit of spice. Definitely would recommend trying.

Cool. Sounds like something to do, then.

[Farnhamia]

Smoky, low key bit of spice. Definitely would recommend trying.

Cool. Sounds like something to do, then.

You could even do smoked paprika.