The best hamburgers come off of my grill and are a combination of ground lamb and ground turkey marinated for 2 hours in my secret marinade called "Stubs" and can be found in most grocery stores. Sometimes I top with portobello mushrooms and baby swiss or even better smoked gouda. Other times I prefer an aged cheddar with a thick slice of vidalia onion, lettuce and tomatoes and a stone ground mustard. I always serve on a toasted onion roll but am currently trying a new technique. I used to slide the bun, lightly butter the inside and toast the buttered sides, but I heard it is better and less messy if you toast the outside and then slice. I tried it one and it was good that way but more research will be needed before I decide which is better. I always top serve with homemade oven fries. The secret is to parboil them first. Talk about good eats. Y'all will have to come over sometime.
---------- The Art Teacher Formally Known As scstrickland
Really great bread (I like Ciabatta), and good fatty beef (80/20) are a must. Decent thickness, about 1/2 to 3/4 inch. Cooked over charcoal and treated gently -- never smashed. Flip once only. Take it off the second it hits medium-well. Butter and grill the bread/bun on a flattop. Get all that right and the rest is easy.
For me it's usually whatever the current fav BBQ sauce is by itself, or plain old ketchup, lettuce and Swiss cheese. ----------
ive been cooking bugers for a living(more or less) for 17 years.. my favorites is the rodeo burger.. bbq(sometimes ranch), bacon, onion rings, and american cheese..
im also in the process of marketing a true 5lb burger.. the bottom bun is a 12 inch white BLT pizza, and the top bun is a 12 inch white mushroom onion 3 cheese pizza.. served with 1 lb steak fries and 1 lb of onion rings.. serves 8 people for about $40
that is a real pick.. i had them done.. it is an 80/20 ground beef, the only thing i add to the meat is a bit of edd to help it stick together better.. i lay the beef out in a 16" pizza pan and use that to help flip it.. my shop has a 48" grill, so cooking it really isnt that hard.. i use a 14" pizza peel as the flipper.. takes about 20- 25 min to cook..
those pizzas a a bit lighter than normal, wanted a light golden for the picks.. ---------- Marty we're no GOD (Greenwood)
some times i like a fine gourmet Burger nice neat very classy pleasant to look at you know this is going to tast good,
Then some times i like a Ruff rustic looking Burger looking at it saying yeh thats what i want, some real back street burger shop Flavor it looks nasty, but i can't wait to bite this Burger get them juices flowing it's good but bad i love the tast i'll be back for more,
Then theres the slut burger it's been around the block a few times, same old burger pumped out at the locale Burger shop every day nothings changed you can realy on this one to please, it knows how to please a mans hunger half cooked egg medium rare beef it has everything stacked on top rideing high no holding back,with a big slap of BBQ Sauce, you know as soon as you bite this Burger everything is going to run down your chin ruining your best shirt you can't let this one go you have to hang on to the end, in fact so sloppy you slip right of the park bench eating it and have to swim out of there befor you drown just love that kind of Burger:)
I'm with everyone one this one fellas, we all know about the variety=spice thing right? And that includes our odd aussie fondness for the beetroot...yum!(I'd give Gwood420s creation a bit of a hammerin' too you know!)
I like the ones from Burger King. Unfortunately, there are no BK in Belgium, so I eat that only when I travel, in UK, France, Hungary... Maybe that's why I like them, because I don't have many occasions ?
The best cheeseburgers I ate were from the Gulliver's Pub in Bangkok.
Gloth -- I got a chuckle out of that. BKs are everywhere here, and I think they probably do the best fast food burger there is. Like anything else though, they're best when you can't get them :D
Buzadaro -- I've only had the In-And-Outs once, and they were good. I'd search them out the next time I'm over on that side of the country, for sure. ----------
I say bring back Wimpy as was, when you got a freshly toasted bun and onions, before they started imitating McDonalds. ---------- Kinda hot in these rhinos!
Last Edited by on May 20, 2010 6:19 AM
I like fresh beetroot, with a little white pepper and salt on. I hate vinegar. Vegemite's for poofters - Marmite's the real shizzle! ---------- Kinda hot in these rhinos!
Aussie - I'd skip the pineapple, but I do enjoy a fried egg on me burger sometimes.
I also like the Aussie pizzas they do in Melbourne with an egg cracked in the middle and lotsa bacon. That was my 3am Sunday morning hangover panacea when I was a teenager in Sale.
My favorite burger of all time used to be at this place called Cusato's, in Albany, N.Y. Three patties stacked with cheese and sautéed onions, mushrooms... rightfully called 'The Kiss of Death'. I've recently been exposed to the yummy burgers at Five Guys, which has just opened a couple franchises in my area. Pretty yummy. Red Robin is good. My Mom makes a mean burger. The thing is, at a certain point the different burgers are so different you can't really judge them in the same category. The burgers my mom makes are an inch thick. The Kiss of Death burger was three slim patties basted in their own grease. All I can say is cheese, sautéed onions and mushrooms and ketchup are a must. Except maybe on a Red Robin Cordon Blue Burger.
I like beets in my salad... never tried them on a burger or anything like that. Is it the same thing? Don't pull my leg now, I don't wanna ruin my burger by turning it purple!
yes earlounge one and the same...beets have been a part of meals in the south for a long, long time...though ive never heard them being put on a burger. i think ill try it. ---------- Kyzer's Travels Kyzer's Artwork
I've eaten beetroot in salads in Britain all my life. But they are very rare here in hot food. I gather they go well with smoked trout (again as a salad), but I haven't tried it. ---------- Kinda hot in these rhinos!
Are we talking plain old beets or pickled beets? Plain old kinda taste like dirt to me. Pickled beets are great, but I wouldn't think of it on a hamburger. ----------
Whoa - Big Macs are in my view similar to the ones offered by the Heart Attack Grill. Buns that are soft and squishy & only suitable to use for puttying cracks in plaster board; and meat well its a mince of the leftovers when all the good meat off the beast has been sold in butcher shops. Horrible. The only 'good' thing about Mcdonalds is convenience, consistency, cleanliness, service & price. And, judging by the following they have I suspect they are laced with some addictive substance!!
I, like many Australians also used to love my Vegemite. Try it on toast with slices of tomato & lightly grill it. But, I no longer will buy vegemite since it was taken over by a large multinational.Also its really bad for you as it's packed with salt.
I use sirloin. I dice up red onion and fresh garlic and mash both with a cleaver. Add an ample amount of fresh ground black pepper and sea salt, a touch of cayenne, a little garlic powder(adds a different taste than the fresh garlic), small splash or Worchestershire, and a teaspoon or so of heavy cream per pound of beef(a James Beard trick that will keep the patties moist even if cooked well done). I make 'em about an inch thick, 6" or so in diameter. Best enjoyed medium rare like this, with a quality brew and whatever trimmings-I use sharp cheddar and kaiser buns and a little mayo.
Sometimes I will mix the meat more or less like above, but make two thinner patties sandwiched and stuffed with bleu cheese, sharp cheddar, swiss, etc.
A good hearty brew or two, a Prilosec, and I'm ready to play some harp. ---------- Todd L Greene. V.P.
@Aussiesucker ... that is the 2nd time you said McDonalds is clean. I worked at a McD when I was younger, and it was not very clean. The grossest part was the meat patties :P They came in a huge box frozen... you had to take out a stack and bang it on the counter to get them to un-stick... nasty! I worked at a Wendy's too, now that place is clean.
Yeah, wendys is clean when they are not putting peoples fingers in their chili. I just love mcdonalds for their business acumen and their model. I mean, in 2008 when everybody was saying they hated mcdonalds and the economy was going to shit, mcdonalds doubled their profits to like 4.9 billion. I think the drive through allows lots of people late night "sneak attacks". They must be doing SOMETHING right!
Don't get me wrong, I still eat McDs. It's not that bad. $1 double cheese burgers kept me alive when I was poor. I was just commenting on my experience working at the two places. I'm just surprised people think it's "clean".
I'm the sort of person who eats McDonalds once every 10 years. A couple of years ago my other half fancied a Big Mac, and so did I, but she wanted it without cheese. OK, I thought, we'll have two Big Macs without cheese to make the order simpler. I waited about 15 minutes for them to process my order, then we drove off with the goods. What did they give us? Two Big Macs, no cheese, no salad, no relish, no pickles. Just dry buns and dry patties! Fuckin' incredible! It'll be more than 10 years before I eat another McDonalds. ---------- Kinda hot in these rhinos!
20 years ago when I first travelled the world, I sometimes would do what another poster said - eat at Macca's because it was easy and generic - and trusted.
Now I live in a bustling Middle Eastern city and I could cross the road to the golden arches or KFC and pay $15 USD for a burger, fries and drink combo. Or I could walk up the block and buy the most fantastic super-sized chicken or lamb shawerma ("wajba arabi soober ma dajaj, saeedi") with pickles, mayo and fries for $3 and end up fat, dumb and satisfied.
Ain't had any trouble downstairs yet...
Unlike the spicy chicken strips I had from KFC a month ago. Yowzah. My arse felt like the Japanese battle flag looks. Hot and spiky, indeed.
Bro's my mate works at a major Brand Bakery in my part of town they make all the Bread buns for McDonaldes in my state,
it's not Bread doe they use those nice soft buns are a cake mixture choc full of sugar, they have a longer shelf life how many Bread trucks you see pull up at Mc's every day supplying fresh bread buns he says, the buns will last for 5 days or as long as a sponge cake:)
Andy mate,
Two Big Macs, no cheese, no salad, no relish, no pickles. Just dry buns and dry patties! Fuckin' incredible! It'll be more than 10 years before I eat another McDonalds.
check it out 16 year old kids cooking you a first class burger, these kids go home get Mummy to cook there meals, they can't poor milk to make breakfast, no chance of getting a special order burger Bro,
it's like Bunnings Hardware House, my Bro and i call it McBunnings you got 16 year olds selling hardware and power tools lawn mowers, shit they can give you advise on Painting your House,then Mummy picks them up after work:)
