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What's On Your Perfect Burger? (1 Viewer)

wikkidpissah

wikkidpissah

Footballguy
since we're judging burger joints, what would a joint put on (or in) a burger to make it just right for you?

wikkidburger:

- brioche bun

- garlic aioli on the bottom

- bacon jam on the top (dont like that bacon texture fighting my bite)

- crispy shallots

- tomato

- big fat Belen green chile

- here's the key - cheddar melted over a pat of Irish butter (if you dont have green chile for your burger - do NOT like opposing heats - try making a compound butter of chipotle & Kerrygold and smear that for some heat under your cheese)

 
El Floppo said:
I like red onion on mine... But the shallots sound like a happy compromise.
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me too but, in my dotage, i dont like stuff interrupting my bite (the shallots give it texture without lopsiding everything)

 
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Depends on my mood

mushroom Swiss w mayo

cheddar lettuce tomato pickle Mayo ketchup 

same as above with Mac sauce

when I make them at home i almost always have a half a fried Chile on it, usually Anaheim or poblano 

 
Hard for me to pick a single ideal burger, but recently I had a turkey burger with a pretzel bun, pimento cheese, maple dijon mustard, and fried pickles, and it was fantastic. 

I often gravitate towards "cowboy burgers" with BBQ sauce and caramelized/fried onions as well.

 
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Pretzel bun

1/2 beef, 1/2 chorizo sausage (I'm more than okay if it's 100 percent Grade A beef, too)

Bacon with texture

American (yes, Cheddar doesn't melt well enough for my tastes) or Pepper Jack cheese

Lettuce 

Tomato 

Carmelized onions

Jalapeños or other hot peppers sliced, please, if feeling adventurous

 
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My son worked at Shake Shack this summer at the first Oregon location.  Lines out the door and around the block for weeks, which I found to be ludicrous.  I mean, how good could it truly be?  

Well, one night, I asked him to bring me home a burger - I had to try this to see what the fuss was about.  Why on earth were people lining up around the block to eat a galldarn hamburger? Around 11pm, he strolls in, hands me a sack and says "I got you the burger of the month - bacon avocado".   I thanked him, told him I'd had a big dinner, but would enjoy this for lunch at work.  He told me I should try it while it was still warm, so I said "sure, fine, I'll take a little bite and save the rest".

About 38 seconds later, this bacon avocado Shake Shack burger was nothing but a delightful memory.  My lord, is this a good product.  To the point where I was putting $20s in his pockets before work and begging him to bring me home another bacon avocado burger.  

His last shift was last week and while my cardiologist is happy with the news, I feel a great void in my life.  RIP bacon avocado burger train.  :(

 
General Malaise said:
My son worked at Shake Shack this summer at the first Oregon location.  Lines out the door and around the block for weeks, which I found to be ludicrous.  I mean, how good could it truly be?  

Well, one night, I asked him to bring me home a burger - I had to try this to see what the fuss was about.  Why on earth were people lining up around the block to eat a galldarn hamburger? Around 11pm, he strolls in, hands me a sack and says "I got you the burger of the month - bacon avocado".   I thanked him, told him I'd had a big dinner, but would enjoy this for lunch at work.  He told me I should try it while it was still warm, so I said "sure, fine, I'll take a little bite and save the rest".

About 38 seconds later, this bacon avocado Shake Shack burger was nothing but a delightful memory.  My lord, is this a good product.  To the point where I was putting $20s in his pockets before work and begging him to bring me home another bacon avocado burger.  

His last shift was last week and while my cardiologist is happy with the news, I feel a great void in my life.  RIP bacon avocado burger train.  :(
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when my HS sweetheart's (still one of my best friends) kids were in their tens & tweens, they'd come from Santa Fe down to Albq for cultural events and we'd always meet at the latest "hot" restaurant chain outlet that seemed to be sprouting weekly on the frontage roads of the I-25. among them were seemingly 40 "gotta have it" burger emporia. Never had a burger i considered special at any of em. glad others can experience differently -

 
I have only been eating burgers for less than a year now... lettuce, onion, and tomato is my favorite so far :shrug:  

 
Burgers are gross.

Rather than throwing a nice steak on a bun you’re gonna take a crappy piece of meat, grind it until a it’s mush and eat that? 
 

Seems like a lot of work to eat a lesser quality sandwich. 

 
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General Malaise said:
I avoided avocados for most of my life for reasons I'll never quite understand, but I'm making up for lost time now.  Love 'em.  

Also started roasting poblano peppers and enjoy them on a burger too.  
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Same.  Prior to a couple years ago I had never eaten avocado other than in guac or whatnot.  Now I eat them like they're going to stop making them.   Love them on my burgers.  

 
Had a nice medium “black and bleu” today with some bacon and onion straws

im also one that pretty much celebrates the entire burger catalog 

I do hate the trend of burger food porn where there is so much melted cheese and sauce that it just looks like a cream pie gone wrong 

 
1. Grilled, charcoal preferred. Flat top is fine, but this isn't the Congo, we have access to this stuff, so why are we not always using grills for our burgers?

2. Potato bun, buttered and grilled on charcoal grill.

3. Grass fed beef from the butcher. 

4. Mild cheddar or gruyere.

5. Red onion.  you might also be able to talk me into carmelized onions. 

6. Iceberg lettuce, shredded, please. 

7. If you have real tomatoes, I am in. If you just have Monsanto Supermarket Lumps, I'll pass.  

8. Aioli. Lil garlic mayo shmear.  

Bacon on a burger is great, but if it is a quality beef burger, the burger gets a little underappreciated, a little lost, because lord knows I am using great bacon. It becomes all about the amazing bacon. Which is great, but only sometimes.  

 
Dan Lambskin said:
Had a nice medium “black and bleu” today with some bacon and onion straws

im also one that pretty much celebrates the entire burger catalog 

I do hate the trend of burger food porn where there is so much melted cheese and sauce that it just looks like a cream pie gone wrong 
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:oldunsure:

 
extra think hand rolled patty (none of this precut crap)

bacon put on top of burger enough that its in every bite, not this two strip thing with half of it sticking out the bun....and then American cheese melted over the top to keep bacon from sliding around

white onion (not too much)

pickles

toasted bun of choice

don't need condiments....focus should be on other flavors

 
General Malaise said:
I avoided avocados for most of my life for reasons I'll never quite understand, but I'm making up for lost time now.  Love 'em.  

Also started roasting poblano peppers and enjoy them on a burger too.  
Click to expand...
Such a great addition to so many things. Loved a roasted or even a grilled/charred poblano.

 
Toasted bun with just a bit of butter

Ground sirloin medium well (restaurant medium)

Cheddar

Broken pieces of crispy bacon (two full strips in an x leads to a suboptimal bacon vs baconless eating pattern, just break up bacon and put it on top of the cheese)

Two fried onion rings 

Memphis barbecue sauce

 
Soft onion bun - wee bit of butter, grilled on the grill or plain/fresh is fine
Grill the large, thin patties to medium on my weber grill, wifey uses a combination of salt, pepper and weber grill burger seasoning
Vermont super sharp cheddar
Bacon
Thousand island
Dill pickle chips
Side of tater rounds (or tater tots) in the air fryer (not for health obviously, just like the texture better)
Beer in a frosty mug (partial to Sunking Wee Mac these days)

 
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woodstock said:
Pretzel bun

1/2 beef, 1/2 chorizo sausage (I'm more than okay if it's 100 percent Grade A beef, too)

Bacon with texture

American (yes, Cheddar doesn't melt well enough for my tastes) or Pepper Jack cheese

Lettuce 

Tomato 

Carmelized onions

Jalapeños or other hot peppers sliced, please, if feeling adventurous
Click to expand...
This is close to mine.

Pretzel bun

Good hamburger meat (however you want to do it)

Bacon is +/- if I order it, but I'm good with it on

Pepper jack for the cheese for me. 

Tomato

Caramelized onions

No lettuce but don't mind if it's on there.

Roasted peppers

Fried egg.

Occasionally sauteed mushrooms

Garlic aoili mayo spread.

 
sourdough bun

american cheez

onion, tomato, lettuce, pickle, hot peppers, mayo (top side), ketchup (bottom side).

a soggy, dripping, juicy mess. 

 
Don Quixote said:
Belen better than Hatch?
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for burgers. meatier and milder, kinda halfway between a Hatch and a poblano.

Hatch chiles would be considered an inferior product by most New Mexicans when i moved there in the 70s. Chiles actually have their own terroir, like wine grapes.  in Hatch, Belen, Chimayo and dozens of towns around the state peppers have been growing in singular spots for literally hundreds of years and have taken the characteristics of soil & sun exposure to achieve different size, flavor, heat. The first Chicanos i had regular dealings with would go to roastings (which often had fiestas around the time) in 3-4 towns around the state and combine the varietals in differing proportions for various uses before canning/freezing.

it's my guess that Hatches are the runaway most popular because they have the longest green season. most chiles turn orange (unto red) as soon as they're mature (you'll see some in almost every roasted batch) but Hatches seem to have about three weeks before turning and changing flavor. they also have a consistent heat (a greater, more bitter one, likely due to being grown in the warmest climate) compared with most. with other varietals you gotta be right there picking & roasting in 4-5 days before they sharpen into reds. so there's that - 

 
wikkidpissah said:
for burgers. meatier and milder, kinda halfway between a Hatch and a poblano.

Hatch chiles would be considered an inferior product by most New Mexicans when i moved there in the 70s. Chiles actually have their own terroir, like wine grapes.  in Hatch, Belen, Chimayo and dozens of towns around the state peppers have been growing in singular spots for literally hundreds of years and have taken the characteristics of soil & sun exposure to achieve different size, flavor, heat. The first Chicanos i had regular dealings with would go to roastings (which often had fiestas around the time) in 3-4 towns around the state and combine the varietals in differing proportions for various uses before canning/freezing.

it's my guess that Hatches are the runaway most popular because they have the longest green season. most chiles turn orange (unto red) as soon as they're mature (you'll see some in almost every roasted batch) but Hatches seem to have about three weeks before turning and changing flavor. they also have a consistent heat (a greater, more bitter one, likely due to being grown in the warmest climate) compared with most. with other varietals you gotta be right there picking & roasting in 4-5 days before they sharpen into reds. so there's that - 
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I remember you suggesting Chimayo to me a few years back, and I stopped at Rancho de Chimayo on my last trip out there (now almost two years ago). I could definitely taste the difference in the Chimayo red and liked it more than the Hatch.

I’ll need to look into Belen next time — maybe next spring if can get my son vaxxed.

 
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