Beerball Posted March 22, 2015 Share Posted March 22, 2015 Put the condiments on the bottom of the bun, not the top. Put things like onion & cheese on top. Never put mustard on a burger, it doesn't belong. Ketchup is for babies. A nice perfectly cut thin slice of onion can't be beat. A little horseradish mixed in with the meat is a nice touch. A dash or more of worchestershire or teriyaki is good too. Screw the 80/20 BS, 90/10 is great. I will rarely get a restaurant burger with bacon, never at home. IMO it overpowers the burger. If I wanted a bacon sandwich I'd make one. Link to comment Share on other sites More sharing options...
BringBackFergy Posted March 22, 2015 Share Posted March 22, 2015 I agree (scary) on the onion and no mustard. The one item I add though is my wife's homemade Bread and Butter pickles...lots of them. Good eats. Link to comment Share on other sites More sharing options...
boyst Posted March 22, 2015 Share Posted March 22, 2015 i prefer 95-98% lean, if i need it to stick together more i just add bread crumbs or an egg. Link to comment Share on other sites More sharing options...
KD in CA Posted March 22, 2015 Share Posted March 22, 2015 80/20 is perfect for a burger. Don't care for 90/10 or higher. Ketchup is fine as part of a condiment combo, but my last burger had a cucumber wasabi sauce that was wonderful. Agreed on the onions and bacon......a burger must have onions. Bacon is awful on a burger. Link to comment Share on other sites More sharing options...
The Poojer Posted March 22, 2015 Share Posted March 22, 2015 I'm 80/20, cus I'm cheap. Condiments on bottom bun is what quitters do. Agree with onion slice. Never thought of mixing horseradish in the meat, thanks for the suggestion, 99% of the time my ground beef gets some w-sauce. Only use ketchup on regular cheese burger. No cheese I do hot sauce or chunky salsa or chili sauce. Never, never bad mouth bacon...EVER. be happy we have it to use. Link to comment Share on other sites More sharing options...
Beerball Posted March 22, 2015 Author Share Posted March 22, 2015 I agree (scary) on the onion and no mustard. The one item I add though is my wife's homemade Bread and Butter pickles...lots of them. Good eats. You will bring some for me to try at the opener. That's right people, I'm going to sample Fergy's pickle! I'm 80/20, cus I'm cheap. Condiments on bottom bun is what quitters do. Agree with onion slice. Never thought of mixing horseradish in the meat, thanks for the suggestion, 99% of the time my ground beef gets some w-sauce. Only use ketchup on regular cheese burger. No cheese I do hot sauce or chunky salsa or chili sauce. Never, never bad mouth bacon...EVER. be happy we have it to use. I dunno Pooj, condiment on top (I'm just talking some type of spread) doesn't allow it to come in contact with the burger. Link to comment Share on other sites More sharing options...
BuffaloBillsForever Posted March 23, 2015 Share Posted March 23, 2015 Worcestershire is a key a ingredient to a burger. Burger has to have cheese. Doesn't matter where the condiments go. Little tiny caramelized onions is better than raw onion but raw onion is better than no onion. I wish I could reverse engineer McDonalds pickle slices. Beef, mustard and bacon is an AMAZING combination. See Rouladen Link to comment Share on other sites More sharing options...
Gugny Posted March 23, 2015 Share Posted March 23, 2015 80/20 is perfect beef for grilling a burger Cheese on top and bottom Horseradish in the burger, along with fresh garlic, is excellent. Nothing wrong with ketchup, mustard or bacon, IMO. What about a nice relish? And some peppers? Yes. I like a little mayo on each bun, as well. Condiments on top, to me, are a must. As is a lightly toasted bun. Link to comment Share on other sites More sharing options...
dib Posted March 23, 2015 Share Posted March 23, 2015 1/3 ground grass fed beef 1/3 ground brisket 1/3 ground bison make patties as thick or thin as you like whatever else you like on your burger Link to comment Share on other sites More sharing options...
plenzmd1 Posted March 23, 2015 Share Posted March 23, 2015 Order of preference for burger preparation charcoal grill> cast iron skillet> gas grill> non stick skillet And its close, real damn close, between the charcoal and cast iron. Love Webers on a burger. No Bacon Buttered, grilled, bun. Mayonnaise below burger to keep bun crisp. Link to comment Share on other sites More sharing options...
Jobu Posted March 23, 2015 Share Posted March 23, 2015 Gotta have onion. A slice if grilled. If fried in a cast iron skillet (Anything else is sacrilege), I like to do it White Castle style and fry the burger with diced onion. And I second the Buttered, Grilled bun. Mine would have to be a Gluten free bun, but it is still damn good. Grade A Wisconsin Cheddar No bacon, and I love my burgers with Mayo. Link to comment Share on other sites More sharing options...
CowgirlsFan Posted March 23, 2015 Share Posted March 23, 2015 Whole grain buns NEVER fried. Honey mustard on one side of the bun and spicy mustard on the other. 91% 9% meat. Swiss cheese Grilled onions even grilled red peppers. Lite mayo on the meat Roma tomatoes. No lettuce have a spinach salad instead. Ocasional sugar free sweet relish. Link to comment Share on other sites More sharing options...
Miyagi-Do Karate Posted March 23, 2015 Share Posted March 23, 2015 I am not sure about raw onion; a little harsh. Sautéed onions though are great. Link to comment Share on other sites More sharing options...
TakeYouToTasker Posted March 23, 2015 Share Posted March 23, 2015 Regardless of any other toppings or condiments, a thin layer of mayonnaise is required on the bottom bun, underneath the burger. This prevents the juices from the burger from soaking the bun. It's also delicious. Link to comment Share on other sites More sharing options...
snafu Posted March 23, 2015 Share Posted March 23, 2015 My go to burgers are 85/15% meat. Grilled medium. Sautéed mushrooms and onions on the side. Put the mushrooms and onions on the burger then melt two slices of cheese over it to hold everything together. Put whatever the hell you want on the bun, but that burger doesn't really need anything else I'm tellin ya. If you want to go raw onion (which is a good option any time) then I like a piece of unmelted cheese to go with it. Link to comment Share on other sites More sharing options...
boyst Posted March 23, 2015 Share Posted March 23, 2015 beer, if you come to the opener - as in, you have no choice. so, when i see you at the opener - i'll make sure you make some good burgers with some good meat next time. any time any of ya'll are thru the central carolina region, give me a heads up and you can stop by and get some stuffs. i don't want to seem like i am peddling my stuff on here but, well, ya know... if you want it, i'll make sure you can get it. one fellow board member got home to the north east with some good stuff! Link to comment Share on other sites More sharing options...
mead107 Posted March 23, 2015 Share Posted March 23, 2015 We had lunch at Five guys yesterday. Baccon cheese burger and fries Link to comment Share on other sites More sharing options...
Gordio Posted March 23, 2015 Share Posted March 23, 2015 When I was a wee lad working at Wendy's, the one lesson they taught me was to never combine mustard and bacon on a burger. I have never forgotten that wise lesson. When I was a wee lad working at Burger King the one lesson they taught me was to never combined mustard and mayonaise on a burger. I have never forgotten that lesson. Link to comment Share on other sites More sharing options...
mead107 Posted March 23, 2015 Share Posted March 23, 2015 Who around here has tried smash burger? Link to comment Share on other sites More sharing options...
BringBackFergy Posted March 23, 2015 Share Posted March 23, 2015 You will bring some for me to try at the opener. That's right people, I'm going to sample Fergy's pickle! Deal ....on my wife's pickles. You and Gugny can look for others in your matching Kiko Alonzo jerseys. Link to comment Share on other sites More sharing options...
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