Build your PERFECT burger here.

I'm having a couple bacon burgers (with curly fries) tonight, so I thought of this post.

I'm going to overdo it with some sliced red onion, romaine lettuce, sliced tomato, pickle and whoknowswhatelse on a toasted onion roll.

How would you, prep time no object, build your best Saturday night burger?

out of the mix :puke:

there would be bacon indeed, with some habanero jack cheese, maybe a tiny sliver of spicy mustard on the bun.

Otherwise, I'd have a tiny bit sprinkled on the burger as well. Good call.

AND (sic) potatos????

:rofl: :-) :9

All you do is cook it to your preference, top with fat free cream cheese, Catsup & sliced onion. Best on soft white bread. Just try it, you may love them!

I've never even considered it.

'Tis good?

Very tasty.

Different, but quite yummy. I started doing that in 2003 as a response to the government-led backlash against all things French.

Toasted bun. Bacon. Half-slice of cheddar cheese, half-slice of pepper jack cheese. Dijon mustard.

Does that mean bacon or "bacon"?

Not from pig, but bacon nonetheless.

:)

As for my perfect burger, I'm really not good at making them for some reason. I like eating them though. :shrug:

I order it when I can. Due to a dietary restriction, I need to avoid soy products in large amounts, but last week I had some veggie chorizo empanadas that were delicious.

You have to follow the "quick fry, high heat" directions pretty closely to avoid it turning to mush, but otherwise it gets a big YUM from everyone I "force" to eat it. :)

That is, if you're serious about burgers, which I suspect is not the case given your well known belief in healthy eating.

Muenster melts oh so nicely and tastes SO good :9

I like that song.

The myth of the cheeseburger in paradise goes back to a long trip on my first boat, the Euphoria. We had run into some very rough weather crossing the Mona Passage between Hispaniola and Puerto Rico and broke our bow sprit. The ice in our box had melted, and we were doing the canned-food-and-peanut-butter diet. The vision of a piping hot cheeseburger kept popping into my mind. We limped up the Sir Francis Drake Channel and into Roadtown on the island of Tortola, where a brand-new marina and bar sat on the end of the dock, like a mirage. We secured the boat, kissed the ground, and headed for the restaurant. To our amazement, we were offered a menu that featured an American cheeseburger and pina coladas. Now these were the the days when supplies in that part of the world were rather scarce-when horsemeat was more plentiful than ground beef in the tiny stores of the Third World. Anyway, we gave particular instructions to the waiter on how we wanted them cooked and what we wanted on them-to which little attention was paid. It didn't matter. The overdone burgers on the burned, toasted buns tasted like manna from heaven, for they were the realization of my fantasy burgers on the trip. That's the true story. I've heard other people and places claim that I stopped or cooked in their restaurants, but this is the way it happened. I love to eat and have taken advantage of my success to travel and discover the foods of the world. There are elegant restaurants and out-of-the-way seafood joints and tiny Thai hamlets that spring into my mind when people ask where I like to eat, but that is another book. I don't eat much meat as I once did, and I now treat a cheeseburger as a treat rather than a ration. So when the urge hits me to have a burger, I try to match my desire to splurge with the right town and the right burger. I'm sure you know a place in your hometown where you believe they make the best cheeseburger in the world. These are the places I have visited personally when I was trying to come up with the perfect cheeseburger for Margaritaville in Key west. These are my cheeseburger roots.

Jimmy Buffett's Top Ten Burgers:
http://www.margaritaville.com/index.php?page=cocotel_arch_top10

Amy's California Burger? We really love those all dressed up with tomato, onion, lettuce, pickles...the works! They are too yummy!

Publix (house brand) vegan burger. It's very excellent!

Amy's is also very good, as are the Boca and GardenBurger versions.

Boca and Gardenburgers. They were okay. Boca better than Gardenburger. But that Amy's California burger is the best I've had yet.

Enjoy your burger!

I need things I can count on in life - and you scared me for sec!

I thought the world had gone mad for a moment.

:9

but the friend who recommended the California burger, and has been a veg for decades, says she doesn't care for the other varieties so I'm hesitant to try them. Everyone does have different tastes, tho, so who knows. I am so happy with the California burgers!

mayonnaise, ketchup, and Jane's Krazy Mixed-Up Salt.

All reproducible in analogs, I believe (except for the Krazy Salt, but that should't present a Vegan Dilemma, because it's just salt and spices). And probably damn tastily so.

Of course, if there are kosher half-sours around (I prefer them to dill pickles), they go on as well, and mustard? Why not?

There is NO such thing as a "perfect" burger; it's an evolutionary sort of thing. You got artichoke hearts? Have at 'em.

And enjoy.

Redstone

My perfect burger consists of:

-toasted bun
-two quarter lb patties
-four strips of crispy bacon
-caramelized onions
-two fried eggs
-whole grain mustard
-mayo

Black bean burger, swiss cheese, onion rings, pickles, fresh tomato, lettuce, with tons of BBQ sauce.

No may or ketchup or anything else needed on that one.

And if I would have the time, I'd add teriyaki sauce, mustard, and bread crumbs to the burger meat, and stuff the burger with a sauteed mushroom and garlic mix.

The burger, once done, is to be topped with the bacon, cheese, bacon, and maybe some more cheese, and then popped in the oven to get it all properly melty.

Freshly ground chuck (I find the sirloin to be too dry) handled as little as possible and made into about a 1" thick patty. Salt the be-jeebus out of it with kosher salt. Grill over hardwood or hardwood charcoal to medium-rare to medium. Add a nice slice of cheese for the last few minutes of cooking (I love colby, personally).

Use a kaiser roll for the bun- lightly toasted over the flame. Condiments: Hellmans mayo, ketchup, and French's mustard. Dressing: COLD lettuce, tomato, and onion. I don't really like pickles much, so I won't include it in MY perfect burger.


I think the key to a good burger is in the freshly ground chuck. Round and sirloin just don't have enough fat content in them to produce the best taste- I'd say 10% would be the minimum, 15% to 20% optimum. Nobody ever said it was health food!

mixed in, grilled over an open flame until medium with the tiniest hint of pink in the middle, and tasty charred bits on the outside. Served on a toasted whole wheat bun with fresh lettuce, Swiss, cheddar and crumbled bleu cheese, mayonnaise, Dijon mustard and a dab of organic ketchup. Accompanied by criss-cut waffle fries and a fine micro-brewed porter.

Enjoy! :9

and swiss cheese and steak sauce.

Take two thin patties, put bleu cheese crumbles on one cover with the other, then grill. Top with sauteed onions, tomato, lettuce on sourdough with mayonnaise. So bad for you, but so good!!

Hamburgers actually came from the Roman Empire, IIRC. The original formula was a little different - ground beef mixed with a pinch of salt, a pinch of garlic, some pine kernels, and a sticky sweet wine that the ancient Romans often used for cooking. Mix well, flatten into a round patty, broil or fry to taste (I prefer medium-well), and serve between two halves of a soft wheat roll.

This was the ancient version of fast food, and it just sounds yummy to me. One of these days...

Just wanted to make that clear for everyone. Bleah.

What, like pictures of them?

:loveya:

C'mon, folks...especially on a bacon burger - avocado or guacamole rules!

Especially if you add some spotted owl bacon on top.

For the burger itself , I'm not sure what I'd choose. Boca burgers are pretty good. I like Seitan. Maybe a lentil burger.

What's important is that it has to be on a fresh sesame bun. And for the sauce I want a pesto sauce without cheese. (Fresh basil, olive oil, garlic, pine nuts are optional) I'll probably add a bit of pureed olives to give it a big of richness.

It's got to have thinly sliced red bell pepper, sweet onions, and fresh tomatos.

And it's got to have steak fries on the side, seasoned with a touch of garlic salt, with mustard to dip it in.

:9

Toasted buttered bun, grilled grass fed beef patty (1/2lb), caramelized onions, garlic aioli, and bleu cheese

Sometimes with sliced tomato, or crisp bacon.

:9 :9 :9

And no, I'm not pregnant.

:headbang:
rocknation

They are sooo good. :9

I love them on a whole-wheat bun with ketchup and mustard, and I think to make them perfect I'd add red onion, romaine lettuce and pickles. Served with salt & pepper Kettle Chips on the side.