What makes for a good Burger?

Lamb burgers. Amazing.

Originally Posted by ChicagoRon

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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.

+100. Really good meat with bad veggies on a bad bun does not taste good. The accompaniments in this case truly do make or break it. Then again, with bad meat it is all moot.

I think the key is a loosely packed pattie, 20% fat content, and salting the meat prior to forming the pattie so that it is salted all the way through.

I know this will sound like I am missing the boat but I believe the bun makes the Burger. A bun that can withstand all your chosen condiments but will give freely to your distinct bite pattern. I think it is a given that the best meat and/or bacon and/or avocado and/or (grilled) sweet onion and/or butter lettuce and/or Romano tomato will be used. I am speaking of the amount of ketchup, mustard, mayo, relish and other cremes/sauces will embellish your burgga. The bread must contain, and give way to the package pleasure which is pure heaven. Opps...I think I just came.

Some great tips here: http://www.chow.com/stories/11635

Kuma's Corner in Chicago ... a strong candidate on the Best Burger Ever thread... uses pretzel buns. AWESOME

Originally Posted by ChicagoRon

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Kuma's Corner in Chicago ... a strong candidate on the Best Burger Ever thread... uses pretzel buns. AWESOME

I'll second that. But if I'm making them at home, I just go simple, good meat with enough fat to keep things juicy, flipped once, and never pressed down.

Originally Posted by piece keeper

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Some great tips here: http://www.chow.com/stories/11635
That looks vile, which makes sense because he serves awful food in his restaurants.

if the quality of the beef is really good and cooked excellently. and if the bread/buns are excellent, you dont really need anything else usually.

Originally Posted by iammatt

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That looks vile, which makes sense because he serves awful food in his restaurants.

So what you're saying is that we should only use the Keller method for chicken?

Is there a relation?

Originally Posted by RetroFlow

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Burgers you make yourself in your home. I add a little pepper, some onions, and some seasoning. What do you do?

Don't cook it well done.

Blend your meat. I go with a beef/pork/veal blend all in equal thirds, medium fat. Season lightly with a "red" sauce (ketchup, tomato paste, bbq sauce, or whatever your taste), soy sauce, salt, peper, finely chopped onions, breadcrumbs and an egg.

The Bacon/Onion Compote, of course.

Is the ground chuck better than ground beef?

Originally Posted by iammatt

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That looks vile, which makes sense because he serves awful food in his restaurants.
I concur. Looks ridiculous and inedible

Originally Posted by Douglas

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So what you're saying is that we should only use the Keller method for chicken?

Is there a relation?

Different Keller, not related. (although I understand that iammatt dislikes Thomas K's cuisine as well)