Good burger?

[iHaunt]

I love Burger King all the time! I like double hamburger, sometimes Whopper without mayo.

[Murfreesboro]

When I was a student, I was firmly of the opinion that Burger King had the best burgers & McDonald's had the best fries. I don't go to BK that often nowadays for some reason. I do still frequent a local McDonald's. Wendy's was always good too, back in the day.

These days I usually order a grilled chicken sandwich when I go to places like that. It's rare for me to order a hamburger.

And what is it about fast food restaurants and mayo? I never ate mayo growing up, will eat it sparingly now. But you go to a place like that, and inevitably people are slopping it on like it's the main ingredient.

[Spookymufu]

In-n-Out and WhatABurger are my favorites

[Andybev01]

In-N-Out has THE best fries, but their burgers lack something.

http://www.imdb.com/title/tt0119215/

[Pumpkin_Man]

My favorite burgers are the one I cook on the grill myself, but Burger king is a close 2nd.

Mike

[iHaunt]

My favorite burgers are the one I cook on the grill myself, but Burger king is a close 2nd.

Mike

I'd like to get a good recipe of your burger to cook on the grill please! Post it here, or send me via PM. Thanks.

[Murfreesboro]

Oh, that's the truth--nothing beats a burger fresh from the grill! Especially if you can manage to have one right after a good swim!

[Andybev01]

My favorite burgers are the one I cook on the grill myself, but Burger king is a close 2nd.

Mike

I'd like to get a good recipe of your burger to cook on the grill please! Post it here, or send me via PM. Thanks.

2 lbs fresh ground bison
1/4tsp Worcestershire sauce
1/8tsp hot paprika
1/4tsp cardamom
a few twists each of fresh ground black pepper & sea salt
1 clove minced fresh garlic
1/4 cup minced, sweet onion
1/4 cup minced mushroom (I use shiitake or crimini)
1/4 whole milk.
1 large egg

plain bread crumbs

(The onion & mushrooms can be sauteed in a little olive oil before including them, or not)

combine all ingredients EXCEPT the crumbs, in a large bowl.

Mix until combined but not too much, the burgers will be tough if you over-mix.

Depending on the moisture content, add enough crumbs to give the mixture the consistency of play-dough.

make the burgers the same size and thickness, they will cook more evenly throughout and, in roughly the same amount of time.

I cook over high heat, searing each side until they lift easily off the grill.

Be sure and take Murf's advice and take a swim immediately after eating at least two of these...or not

[Murfreesboro]

That recipe sounds delicious!


And of course, I said to eat the burgers after the swim!

[Andybev01]

That recipe sounds delicious!


And of course, I said to eat the burgers after the swim!

*shhh....*

[Pumpkin_Man]

iHaunt, here is what I do:

I usualy get about a pound of hamberger. Ground chuck or ground beef will work. I season the meat with salt, peper and garlic powere, fold the seasonings into the meat repeatedly, and then I devide it into 4 patties, as equal as I can make them. Then I start a small fire in the grill, wait until the charcoal is ready, and put one on. I try to grill it a little slower then normas as I like my meat to be juicy. I also only cook one at a time, because I only eat one.

Some times I'll add a slice of chease or 2, but not often.

After cooked, I like a little raw onion, katsup, fancy mustard, and once in a blue moon, maybe a little horse raddish. I also prefer a keiser or hard rool over the standard hamburger buns you can get at any store.

[iHaunt]

That's very interesting, Mike!

I make hamburger with salt, black pepper, and minced garlic in oil. Makes about 8 to 10 patties. Put all of them on the griller for once, cook till they are well done. I like to add it with white onion, lettuce, tomato and spicy mustard. I don't need cheese, but some family like cheese on it.

[Pumpkin_Man]

That's also a good way to do it. I also like Andy's idea of using sea salt and minced garlic instead of garlic salt of powder. I don't add nearly as many flavorings as he does, and I don't add bread crumbs because I prefer to have my burgers made of pure beef. Garlic, sald and peper is all I need prior to grilling. Katsup, some raw or fried onion, dijon or fancy mustard of some kind (Grey Poupon will work) and maybe a good horse raddish sauce once in a great while. I have to be careful there because of my gastric bypass, but the post cooking condments put on the burger after they're cooked will work great.

Well done is fine for some people, but I like my burgers to be juicy. I do actualy like them well done once in a while, but fo the most part, I like a nice juicy burger on a hard roll with the above listed condiments.

Mike

[iHaunt]

Hey, did you see the movie "Good Burger" before? It was good and funny movie for kids and adults too!

[MacPhantom]

Try a Juicy Lucy:

Hamburger meat
cheese

Pat out two thin burgers, put a quarter inch thick square of room temperature cheese between them, and then seal the edges and make it nice and round and flat. Then grill it up. I like four minutes or so per side over high heat, unless you made a really giant one, and then a bit longer. I like it served up on a roll with a schmear of mayo, some ketchup and spicy mustard, jalapenos, grilled mushrooms and onions, lettuce and tomato. Beer and a side of oven chips. Niiiiiice!