Originally Posted by AlexP
Homemade burger with Kobe beef, a little slice of pan-seared foie gras and some onions that were caramelized in port. The bread makes a big difference. Instead of buttering the bread, just get what's in the pan and put the bread in the oven for a few minutes.
I like foie gras as much as the next dude, but that is unnecessary on a burger. A burger should taste like the pinnacle of what you can do with cheap food, and cost less than $10, maybe $15 if you are really crazy or in Tokyo. It should be bread, a quarter to half pound of ground beef with 30-40% fat content that you get a nice smoky sear on, and a bit of salad on top and maybe bacon and a sharp cheese if you like them... and it needs to be smashable or just generally small enough to fit in your mouth without looking disgusting, and stay together til the last bite. These are my homemade burgers, about as close to the archetype for a hamburger as i can express: