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How do you like your burger?

post #1 of 30
11/17/09 at 4:28am
Thread Starter 
How do you like your burger? I like mine medium, with one slice of american cheese (I know, yuck! but I can't help it), a smidgeon of ketchup, a dollop of mayo, one slice of romaine and a hint of slivered red onion. No pickles please!!! It has to be on a soft squishy warm bun that's lightly toasted, but no sesame seeds.
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post #2 of 30
11/17/09 at 4:35am
I like the meat mixed with minced lemongrass, shallots, garlic, fish sauce, and a little bit of minced Thai chiles. Cooked medium, with a dollop of Sriracha and wrapped in a piece of lettuce. Spicy and so juicy this way.
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post #3 of 30
11/17/09 at 5:16am
Fresh ground, medium, with blue cheese and fresh tomato/onion. Toasted bun.
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post #4 of 30
11/17/09 at 5:33am
Do we have to choose just one?

Well, if I must. I actually prefer burgers made with bison rather than beef. Either way, cooked to just below medium. Blue cheese on the inside of the patty. On a home-made pumpkin bun goes a slice of crisped pancetta, the burger, some spicy mayo and a handfull of microgreens.
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post #5 of 30
11/17/09 at 5:34am
Ground tenderloin chain seared on a blistering hot grill to MR with grilled onions and steak sauce.
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post #6 of 30
11/17/09 at 6:07am
MW and juicy, the old standby of saute'ed mushrooms and onions, swiss cheese.
Nothing else, no condiments, no garnish.
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post #7 of 30
11/17/09 at 6:12am
Maple bacon, swiss cheese, mayo, dijon mustard and bread and butter pickles....Galore !
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post #8 of 30
11/17/09 at 7:07am
Med rare. catsup or A1, pepper 1 slice american, undersized roll, raw onion and most of all not cold. Ground chuck 80/20 at least:chef:
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post #9 of 30
11/17/09 at 7:15am
Rare, anchovies, barely fried egg, chopped onions, mayo, "Crying Grandmother" mustard (Russian Hot Mustard (Gourmet) at Russian Foods .com).

BDL
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post #10 of 30
11/17/09 at 7:35am
Medium 80/20 or top sirloin, mayo tomato lettuce (iceberg for the crisp)red onion B&B pickles, toasted bun.

Or blue cheese, caramelized onions, our bbq sauce....
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post #11 of 30
11/17/09 at 8:14am
Cooked medium (if I wanted a rare burger I'll eat steak tartare), with a but if ketchup, mayo, lettuce and perhaps a thin sliver of old cheddar. I would add other toppings, but only if the meat isn't the best.
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post #12 of 30
11/17/09 at 8:18am
cooked to medium. Served with either HP sauce or creamed horseradish. No cheese/tomato/onion etc.
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post #13 of 30
11/17/09 at 8:24am
Cooked MW (hot, but still juicy), slice of Swiss cheese, bacon, tomato, olives (pimento-stuffed and sliced), a bit of mayo, lettuce and almost dripping down my chin:thumb:
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post #14 of 30
11/17/09 at 8:56am
Like this...


from here...

Welcome to Stage Left Restaurant

It's oversized and juicy. Done medium with GOOD cheese and bacon.......and the biggest plus. wood fired grill.

Or. I like Bobby Flays new fast food burger place...Bobby's Burger Palace...I like his "crunch" burger, just a cheeseburger with potato chips on it....followed by a milkshake!!
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post #15 of 30
11/17/09 at 9:05am
80/20 ground chuck cooked to medium, 2 strips of bacon, big slab of cheddar, mayo, romaine, tomato, on a toasted bun.
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post #16 of 30
11/17/09 at 9:37am
Every once in awhile I like a burger fancied up like some of the ones listed above. But when push comes to shove I prefer a regular burger with cheddar, ketchup and a burger pickle. Sometimes a little touch of mustard. And occasionally a little mayo and bacon.
Sometimes too I like the old Double R Bar Burger from Roy Rogers Burger, american cheese, ketchup, mustard, pickle and sliced deli ham.
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post #17 of 30
11/17/09 at 2:08pm

Dear Lord - that's enough to feed a medium sized nation for a week.....
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post #18 of 30
11/17/09 at 4:10pm
KY- is buffalo the same as bison? 'cos i just discovered buffalo. Apparently its terribly healthy.
So buffalo burger, really loose and rare. on a bun with olives thro it - lightly toasted.
Rocket on the bottom, then red onion, then the burger. then... Well... My name is bughut and i love naff cheese slices... One 'o them then, some homemade b& b pickles and lastly a huge spread of dijon mustard.
It slip-slides as u eat it but o boy, fantabulous
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post #19 of 30
11/17/09 at 4:29pm
I like two thin patties formed and sealed around a chunk of mild bleu cheese, cooked medium. On top, I like peppered bacon, bibb lettuce, mayonnaise, a thin smear of coarse mustard, sweet pickles, and roma tomatoes.
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post #20 of 30
11/17/09 at 5:25pm
I've got two favorites: A-1 Peppercorn burger from Red Robin (i got the secret recipe from the chef for the A-1 peppercorn sauce - its least most ingredient coincidentally is the A-1 - its also great for dipping the french fries in)

And the original Happy Hollow burger (no longer made at the Happy Hollow tavern in the Quad Cities - new crowd - doesn't appreciate the good 'ol days when the burger was just $0.25)

Fried on a hot grill, turned over, turn down the grill add the S&P. Slow cook for incredibly long time it would seem. German course mustard on the bottom bun, a whole thick slice of Bermuda Onion, with Ma Brown dill pickle slices (also no longer available), burger, then sweet pickle relish and ketchup.

I also like my own made from tenderloin strap, sirloin, chuck (1:1:1) ratio, and any one of many condiments or hardly any at all, and cheeses sometimes ranging from pepperJack, to sharp cheddar, to Iowa Maytag blue cheese.

Butter toasted bun on the griddle!

Done medium well, I don't like pink in anything but my steaks.

doc
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post #21 of 30
11/17/09 at 5:36pm
I don't eat burgers but I make them an awul lot

My husband loves his burger with Cheddar, Mayo, ketch and relish
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post #22 of 30
11/17/09 at 5:54pm
medium, fire grilled

good bacon
good cheese
fire roasted hatch chilie
over easy egg
I think I just drooled...
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post #23 of 30
11/17/09 at 5:54pm

Here in the US of A buffalo and bison usually refer to the same shaggy beast. Just had a buffalo ribeye the other day, good stuff.

I don't make burgers that often. Last week did some turkey burgers on the grill, topped with provolone, bacon, lettuce, mayo and lots of dill pickle chips.

For beef burgers, I usually grind some chuck, cook them fairly rare and top with thinly sliced red onion, roasted red peppers and mayo on a toasted bun. Not picky about seeded or not.


mjb.
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post #24 of 30
11/17/09 at 6:05pm
I love dill pickle chips... soo good
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post #25 of 30
11/18/09 at 12:31am
Interesting, just made burgers, medium T1 Lowline Angus (parent's cattle), nice medium cheddar, thin sliced red onion, green leaf lettuce, and a small bit of pesto. Delicious.
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post #26 of 30
11/18/09 at 12:47am
I'd get bored having a burger just one way. My favorites, though:

1) Medium rare or medium, about 8 oz. 1 slice of thin ham/Canadian Bacon on top with provolone melted over it. On the bottom, a good homemade 1000 Island dressing, with finely chopped red onions & minced mixed olives.

2) Again, MR to Med, 8 oz pattie. A bit of ketchup & lots of red or vidalia onions.

3) Alternatively, I like my burge cooked to medium and topped with American and Pepper Jack and nothing else, no condiments- just meat, cheese & bun.

Generally I like my bun lightly toasted unless it's extremely fresh. A soft potato roll or onion bun is my fave. No sesame seeds, please.

Of course, so many toppings work with a burger. Melted blue cheese; BC dressing;bacon, lettuce & cheese; ketchup, mayo & onions. I really did a good burger. About the only thing I don't care for is cajun. Garlic is fine, but aside from that I stick to S&P for seasoning.
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post #27 of 30
11/18/09 at 4:49pm
Cheese, cheese and more cheese. For me, the bun has to be toasted, slathered with dijon and topped with swiss, cheddar, mozzarella, or jack. Doesn't need anything else. Has anyone been to Kuma's Corner in Chicago? Rave, rave reviews for their burgers. The one below would be heaven on a plate....if I liked fried eggs. I don't even like eggs but that burger looks appetizing to me.


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post #28 of 30
11/18/09 at 5:19pm
Another one from Kumas. The Plague Bringer, sliced jalapenos, roasted garlic mayo, tortilla strips, Chicago hot sauce and jack cheese. That bun is perfection too. Tasty.

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post #29 of 30
11/22/09 at 10:03am
med rare, splash of worstechire, melted cheese, prefer pepperjack or bleu , has to have grilled onions or fresh cut red... mayo, just a little ... and avocados...sometimes with bacon, toasted/grilled bun is a must.
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post #30 of 30
11/22/09 at 2:01pm

cool
i cant really pic a fave.

i usually like it rare with mayo and ketchup, tomato, onions and iceberg, sometimes pickles sometimes cheese.


but all the variations are cool.
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