How do you perfect your burger?

I like mine on the grill, Med well on a 1/3 lb patty. I like a traditional style with few thin swirls of yellow mustard, slightly thicker swirls or ketchup, 2 fastfood style thin dill pickles and few tiny pieces of red onion....if I can add a piece of bacon I will. Put it on a sunny bun please.....

At a steakhouse I always get the burger each place has with those little onion straws, barbecue sauce and bacon.

No cheese please

A1 sauce is a must.

Always cheese. Bacon an additional bonus. I like breakfast burgers (egg, hash browns, etc.) and western (I think that's what they're called) burgers (onion straws, WTFBBQ, etc.)

A good burger mix chuck, brisket, and flank always produce a pretty tasty burger. Cheese, a soft toasted bun, mustard, onion, and pickle.

I like my burger cooked on a grill medium if I have some fresh beets out of the garden I like a slice of fresh beet on the hamburger. If that's not possible I like a nice slice of Vidalia onion lettuce and tomato little relish and mayo and ketchup, onion bun is always good

I like mine not quite medium, with cheese, topped with the classics (lettuce, tomato, onion, pickle, mayo). Bacon is always good, but not always necessary.

If I'm eating a non-classic burger I like a breakfast burger with a runny egg, bacon, and cheese. Or one with bacon and blue cheese crumbles.

Depends on my mood, as I like different styles/sauces in a given day.

But generally:

-Medium
-Cheese...always cheese
-Iceberg lettuce (best crunch)
-Ketchup
-Mayo
-Mustard (but not a lot, enough for some spice)
-Raw onion (again, only enough for some flavor)
-Toasted/grilled seasame seed bun
-Bacon (if my own, or I know restaurant does it well)

Haven't done this in a while, but I used to take Italian dressing, garlic powder, celery powder, and a few other things, and work it into the ground beef before I made the patties. They didn't require much in the way of garden-dressing after cooking - maybe a few tomato slices, and they were good to go.

justincredible;1866399 wrote:I like mine not quite medium, with cheese, topped with the classics (lettuce, tomato, onion, pickle, mayo). Bacon is always good, but not always necessary.

If I'm eating a non-classic burger I like a breakfast burger with a runny egg, bacon, and cheese. Or one with bacon and blue cheese crumbles.

Not quite medium? That's a pretty pink burger. I definitely like my burgers a decent bit more done than my steak

Steak - medium
Burger - medium well

Medium rare, swiss cheese, and onion -- those are my preferences.

Optional, and enjoyable at times:

• Onion straws/rings
• Bacon
• Egg

I don't sauce my beef. If the specialty burger comes with it, I will give it a whirl occasionally.

Fried fresh jalapeños are my favorite topping. Unfried would be second. The only thing I don't want near my burger is mustard.

Medium at home, medium rare to medium at a restaurant. Needs onions for sure. At a restaurant I'll usually go for a blackened burger or whatever spicyish burger they have. Also, Lolita in Cleveland had a breakfasty burger on an english muffin with a runny egg that was out of this world. At home more plain, just lettuce (iceberg), tomato, onion, kethcup, mustard, mayo (not a ton of the sauces, but enough to add some flavor).

Anybody grind their own meat? We don't have a grinder, but I recently saw an episode of "The Kitchen" where as long as you put your food processor in the freezer for awhile you can use that to grind meat for a burger.

Kabob (lamb) burger, medium well w/onion, tomato and tzatziki sauce on an onion roll

i fancy myself a good cook, my burger game is good but i have had some of the best burgers in the US and because of this, i have given up on my perfect burger at home.

i just use a nice chuck blend, 75/25, 1/3 pound, salt, pepper, onion powder, garlic powder, onion, cheddar cheese.

It's good but i'll never be able to touch some of these places i've been.

Grilled, medium rare, salt/pepper/Lawry's salt ...........sometimes topped with cheese, or thin grilled onion strands, or mushrooms, tomato, lettuce ...........possibly ketchup, mustard, mayo depending on mood. Sometimes grind my own beef, chuck roast and brisket make a good blend.

QuakerOats;1866759 wrote:Sometimes grind my own beef, chuck roast and brisket make a good blend.

sounds pretty good