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What makes for a good Burger?

post #1 of 47
8/4/09 at 11:20pm
Thread Starter 
Burgers you make yourself in your home. I add a little pepper, some onions, and some seasoning. What do you do?
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post #2 of 47
8/4/09 at 11:23pm
Only meat.
Then seasoned before cooking.
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post #3 of 47
8/4/09 at 11:27pm
A good burger is one that the eater enjoys eating. I buy ground sirloin, mix in crumbled gorgonzola and worcestershire sauce and grill medium rare. Sesame seed buns, spinach, yellow mustard, thick cut ugly beefsteak tomato slice, slice of sharp cheddar cheese, two pieces of local thick-cut sweet bacon, cooked on the grill.
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post #4 of 47
8/4/09 at 11:33pm
Fat makes for a good burger. The minimum that I'd consider is an 80/20 mix. I want my burger the way I want my steak, generously seasoned with s&p and has a good sear. Once in a while, I'll make a seasoned burger, like a jerk burger with a orange chipotle mayo. But 90% of the time, my perfect burger is cooked to medium rare, served on toasted buns with lettuce, tomato, onion, and crispy thick-cut smoked bacon. Yumm!!!
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post #5 of 47
8/4/09 at 11:52pm
Grease - aka - bacon.
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post #6 of 47
8/5/09 at 9:01am
Toasted Sesame Seed Bun + Ground Chuck + Melted American Cheese + Salt x Pepper x Ketchup + Grill = Perfection.
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post #7 of 47
8/5/09 at 9:20am
Bacon.

Everything else is secondary, even the patty.
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post #8 of 47
8/5/09 at 10:28am
There is nothing like a real handmade patty grilled medium with a hunk of thick bacon, lettuce and tomato, pepper jack cheese, with a dollop of homemade guacamole to put it over the top. I also like to lightly brush (well, Misto spray) a fresh roll or baguette with olive oil and toast it on the grill.
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post #9 of 47
8/5/09 at 11:33am
The bun and freshness of veggies are as important or more than the meat. But if you really want to do it right, you have them grind you some chuck fresh and you season it liberally. Toasting the bun is good, but I also put lettuce on top and bottom because I like my burgers a little more rare and it prevents the bun from getting soggy.
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post #10 of 47
8/5/09 at 12:10pm
Generally we use Prather Ranch beef grilled rare to medium rare, a fresh baked Acme bun, salt and pepper, and a little mayo and Dijon. I don't think you need anything else.
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post #11 of 47
8/5/09 at 12:13pm
taste! which means the right meat (freshly ground, chuck/bisket/short-rib/sirloin/combo, at least 20% fat); properly cooked (medium rare, grilled); and your toppings of choice (mustard, cheddar/American/Swiss, onion, nice ripe beefsteak tomato, good pickles, etc.). i like a lightly taosted potato bun...
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post #12 of 47
8/5/09 at 12:14pm
Agree with the need for fat. People that buy the 93% FF extra lean should just skip the entire process.

I like to mix in a couple of egg yolks, some shoyu, and minced garlic, then S&P on the grill. Wife makes fresh Kaiser buns with sesame seeds, a little Dijon, thinly sliced red onion, and I really enjoy thinly sliced Kosher dills.
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post #13 of 47
8/5/09 at 12:18pm
I season with garlic salt, seasoned pepper and cayenne.. Then depending on my mood, I'll go with cheddar or pepperjack, and possibly bacon. I second toasting the buns, I prefer the larger kaiser rolls.
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post #14 of 47
8/5/09 at 1:02pm
Good quality, fatty meat and never cooked passed medium (preferably even less).
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post #15 of 47
8/5/09 at 1:52pm
Quote:
Originally Posted by DarkNWorn View Post
Fat makes for a good burger. The minimum that I'd consider is an 80/20 mix. I want my burger the way I want my steak, generously seasoned with s&p and has a good sear.

Once in a while, I'll make a seasoned burger, like a jerk burger with a orange chipotle mayo. But 90% of the time, my perfect burger is cooked to medium rare, served on toasted buns with lettuce, tomato, onion, and crispy thick-cut smoked bacon. Yumm!!!

Got a recipe?
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