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What's your favorite burger/topping?

post #1 of 16
Thread Starter 
Hi everybody,

Burgers, everyone eats them and everyone has his/her opinion on them.

For my cateringcompany i'm setting up a mobile " BurgerBar" build around a kamado grill.

I'm looking for burgers like this:

e7ahaven.jpg

(Dry-aged kobe beefburger with duckliver, truffle, Johny longknife (Norwegian tallegio) and a bbqsauce with port and cognac,..)

What would you like on your burger?

Pieter
post #2 of 16
I would like to have the money to afford that burger!
Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 16

Looks delicious.

 

My favorite toppings are melted cheese, fried onion, dill pickle slices, and a smear of sriracha.

post #4 of 16

There's this massive burger I get at Jackson Hole Burgers in NYC, (they only make them perfect at their 64th street location). It's called the soul burger. It truly is thee best burger I've ever tasted in my life, and i've tasted quite a few. i have a mans appetite when it comes to comfort foods. They have been consistently great for over the 10 years I've been going. It has bacon, ham, american cheese and fried onions. it looks a hot mess but it's so delicious.

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #5 of 16
Quote:
Originally Posted by CulinaireZaken View Post

Hi everybody,

Burgers, everyone eats them and everyone has his/her opinion on them.

For my cateringcompany i'm setting up a mobile " BurgerBar" build around a kamado grill.

I'm looking for burgers like this:

e7ahaven.jpg

(Dry-aged kobe beefburger with duckliver, truffle, Johny longknife (Norwegian tallegio) and a bbqsauce with port and cognac,..)

What would you like on your burger?

Pieter

We just simply could not eat that burger, there is no quail egg and gold leaf. biggrin.gif

Stunning photo.
A wood platter in the shape of a flower, I'll buy that.

I have a pic of my burger around here somewhere, but have you seen GeneMachine's burger ?

Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(165 photos)
Wine and Cheese
(62 photos)
 
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post #6 of 16
Black truffle slices or jalapeños, but not on same burger.
Do or Do not - There is no Try. - Yoda
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Do or Do not - There is no Try. - Yoda
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post #7 of 16

Cherry wood double smoked Bacon (I smoke my own) and Matag Blue Cheese.

post #8 of 16

Finely shredded iceberg lettuce, cheddar cheese, white onion, dill pickles, tomatoes, ketchup and yellow mustard. The works.

Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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Gourmandise is an impassioned, rational and habitual preference for all objects that flatter the sense of taste.
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post #9 of 16

I can't find any picture for some reason. 

 

It seems you want feedback so i'll give you that.  From your description I'd find that too over the top.  Why not just leave out the burger at that point?  Duck liver, truffle and norwegian taleggio - put it on a really nice open face sandwich and leave it at that.  I would find the meat to be distracting from the other flavors. 

 

I also think that if you have some really good beef, why grind it up?  I would prefer the beef not the hamburger from a really good piece of meat. 

 

But then again, I don't much go for the super gourmet burgers that i've had.  Main problem is they're impossible to eat without a fork and knife, and that kind of defeats the purpose of a hamburger.  I'd concentrate more on having a  really good roll, big enough and substantial enough not to fall apart in my hand, (maybe a choice of in-house-made rolls, some softer with milk in the dough and some crustier, some with other kinds of flour - and i generally like sweet kinds of additions to burgers, like red onion, and in particular pickalilli or bread and butter pickles, or onion marmalade, or other slightly sweet things.  If it has cheese, it should be sharp enough to actually taste it. 

 

Make sure to make the toppings yourself, not from a can or bottle.  Like ketchup - i don;t particularly like ketchup on hamburgers, but i don't like any of the commercial ketchups at all - i prefer home made (tomatoes, dark brown sugar, good vinegar, basil, garlic, pepper, mustard, simmered and then blended.)  Your own home made pickles - i like sweeter kinds, but you can make hot or sour kinds, home made dill pickles, or pickled or preserved peppers, onions, green tomatoes or green tomato picalilli (how DO you spell that?).  Or grilled and then marinated eggplant slices. 

 

Make sure to have a vegetarian version, based on something like a thick piece of grilled halloumi or a breaded and fried piece of cheese or thick breaded and fried eggplant slice.  You exclude a whole group of people if one of them is vegetarian and you don't have any options for them - they'll go somewhere else if they're out together. 


Edited by siduri - 7/12/13 at 12:58am
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #10 of 16
Thread Starter 

I can't find any picture for some reason. 

 

It seems you want feedback so i'll give you that.  From your description I'd find that too over the top.  Why not just leave out the burger at that point?  Duck liver, truffle and norwegian taleggio - put it on a really nice open face sandwich and leave it at that.  I would find the meat to be distracting from the other flavors. 

 

I also think that if you have some really good beef, why grind it up?  I would prefer the beef not the hamburger from a really good piece of meat. 

 

But then again, I don't much go for the super gourmet burgers that i've had.  Main problem is they're impossible to eat without a fork and knife, and that kind of defeats the purpose of a hamburger.  I'd concentrate more on having a  really good roll, big enough and substantial enough not to fall apart in my hand, (maybe a choice of in-house-made rolls, some softer with milk in the dough and some crustier, some with other kinds of flour - and i generally like sweet kinds of additions to burgers, like red onion, and in particular pickalilli or bread and butter pickles, or onion marmalade, or other slightly sweet things.  If it has cheese, it should be sharp enough to actually taste it. 

 

Make sure to make the toppings yourself, not from a can or bottle.  Like ketchup - i don;t particularly like ketchup on hamburgers, but i don't like any of the commercial ketchups at all - i prefer home made (tomatoes, dark brown sugar, good vinegar, basil, garlic, pepper, mustard, simmered and then blended.)  Your own home made pickles - i like sweeter kinds, but you can make hot or sour kinds, home made dill pickles, or pickled or preserved peppers, onions, green tomatoes or green tomato picalilli (how DO you spell that?).  Or grilled and then marinated eggplant slices. 

 

Make sure to have a vegetarian version, based on something like a thick piece of grilled halloumi or a breaded and fried piece of cheese or thick breaded and fried eggplant slice.  You exclude a whole group of people if one of them is vegetarian and you don't have any options for them - they'll go somewhere else if they're out together.

 

thanks for the input!

 

first of all, the kobe-burger was our input for a competition where the ready burger was provided by our sponsor. offcourse i share your opinion on grinding dry-aged kobe beef, personally i think this meat doesn't need the dry-aging....

 

all is made by myself at CulinaireZaken, i don't like the ready made pickles/sauces...

 

thanks for the vegetarian input!

post #11 of 16

Hallo Pieter, allemachtig man, maybe in Dubai, but I'm not so sure wether these fabulous burgers are gonna be such a success in Holland...

Maybe if they include the knife and the cutting board? En een bakje patat... met!

 

 

Quote:
Originally Posted by CulinaireZaken View Post

I'm looking for burgers like this:....
.....(Dry-aged kobe beefburger with duckliver, truffle, Johny longknife (Norwegian tallegio) and a bbqsauce with port and cognac,..)....
 

Edited by ChrisBelgium - 7/12/13 at 3:15am
post #12 of 16

Thanks CZ - whatever you did, now i can see the picture - very  nice and the board is brilliant. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
Reply
post #13 of 16

That's a good looking burger, nice presentation as well.

I have to say I agree somewhat with Siduri about too much good stuff on one burger!

 

If the meat is good and the burger moist, I don't need many toppings, maybe just a little chili (as I am addicted to it) and some fried onions

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #14 of 16

I'm not all that fond of fancy burgers.  I don't want fois gras on mine, I don't want the world's rarest cheese or caviar.  I don't even want bacon on it. Just a good piece of ground meat, some American cheese, a bit of lettuce (I prefer shredded), some yellow mustard and mayo.  For some reason here in NY restaurants don't have yellow mustard and are horrified that I put mustard on my burger.  Gee, sharp tangy goodness on a burger - is that so hard to understand?

 

Most importantly there needs to be fries.  A burger is nothing without fries.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #15 of 16

 

Since it has been mentioned, that is my idea of a burger. Nothing fancy, simple ingredients, but best quality you can get. Homemade bread, freshly ground beef, cheese, home-cured bacon, pickles. Sure, I have greatly enjoyed elaborate burgers, too, but that is what I am coming back to.

post #16 of 16

Toppings depend on my mood, i.e. pico de gallo, avocado & Monterey Jack, or Mushrooms, grilled onions & Swiss, etc.. Hold the pickles & the lettuce. One of my favorite burgers is a brisket burger. 

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