Thread of List....BURGER TOPPINGS

[Hawkeye OG]

A1 is actually pretty damn good to mix in with the ground beef before cooking.

I second that. I've also used Cholula before and that turned out better than I had imagined.

 

[Hawkeye OG]

Burgers should not be overwhelmed by the topping. The topping is meant to be the accent.

Two or three toppings max on top, lettuce on the bottom to protect the bottom bun from the burger juices.

Burger should be made with a mixture of ground chuck and brisket or rib meat. Mix with onion and garlic powder and an egg yolk.

Grilled on a wood grill or a skillet and then finished in an oven. Cooked in duck fat. Med or better yet medium rare.

Brioche bun toasted on an iron skillet with Irish cream butter.

Lettuce on bottom to protect bun. If it’s a summer grilling burger you can add tomato, onion and cheese.Not raw onion as it overwhelms the burger.

A dinner burger should consist of lettuce on the bottom and thick savory toppings like thick pepper bacon or sautéed garlic mushrooms with a punchy cheese like blue, guoda or a lively Swiss.

No sauces. Sauces are for dry shitty tasting burgers.

This burger sounds terrific and something I would expect from a very nice restaurant. You're fucking crazy if you make your burgers like this at home every time. Duck fat? Irish cream butter?

 

[number51]

Mix with onion and garlic powder and an egg yolk.

GTFO of this burger thread with that shit and go start a meatloaf or meatball thread.

lettuce on the bottom to protect the bottom bun from the burger juices.

Where do you want the juices to go, just run off the lettuce and get wasted? Let those juices get soaked up by the toasted bun, soggy, who cares. Wasting burger juice using waste of time lettuce, go start a salad thread.

Not raw onion as it overwhelms the burger.

It might if you're using shitty onions, a thin slice of Vidalia or other sweet onion overwhelms nothing, unless you are making a "meatloaf burger"

No sauces. Sauces are for dry shitty tasting burgers.

The guy that wants the burger juice to drip away is worried about a dry burger? the right sauce improves a burger, It's about balance.

@modo should be the authority in this here thread.

I'm hoping this is sarcastic, @modo is pretty much wrong about everything.

a mixture of ground chuck and brisket or rib meat

He was flirting with being almost right about this. The mixture is sirloin, brisket, and short rib. Play with the ratios until you find the right fit for you.

 

[Leomaz]

For a regular hamburger I like mustard, pickles, onions, lettuce and cheese...
I do like a pork chorizo burger with a green chili mayo and pepper jack cheese.

 

[Chief Walking Stick]

No cap, I prefer fresh cucumbers to pickles on my burgers.

 

[number51]

No cap, I prefer fresh cucumbers to pickles on my burgers.

That will work. I prefer something pickled, but personal preference always takes precedence.

Unless you are a burger terrorist and start making you burger a meatloaf.

 

[Ares]

I would like to hear @Urblock's opinion on this topic... not enuf rage in this thread.

 

[Xuder O'Clam]

If protecting the bottom bun is a prioroty, and you wish to not waste juices, a simple extra piece of cheese there is a nice touch.

 

[Leomaz]

No cap, I prefer fresh cucumbers to pickles on my burgers.

I will try that.

 

[Leomaz]

If protecting the bottom bun is a prioroty, and you wish to not waste juices, a simple extra piece of cheese there is a nice touch.

I agree multiple cheeses are good

 

[Leomaz]

Mushroom and swiss. Sounds good but is it?

 

[Burque]

Look at this delicious looking sandwich meat!

I might have to have me a man ham dog sandwich sometime soon!

 

[number51]

Look at this delicious looking sandwich meat!

I might have to have me a man ham dog sandwich sometime soon!

View attachment 2078

Would that make them hamdog sandwiches?

In the local dialect where I grew up hamburgers were called "steamed hams' regardless of the method of preperation.

 

[ijustposthere]

Just Mozzarella and bacon for me. Avocado when I have one.

 

[Burque]

Would that make them hamdog sandwiches?

In the local dialect where I grew up hamburgers were called "steamed hams' regardless of the method of preperation.

Interesting. I remember having schooners and steam burgers with my uncle once in Iowa. That little bar sold those things to go look crazy.

 

[Tater]

Would that make them hamdog sandwiches?

In the local dialect where I grew up hamburgers were called "steamed hams' regardless of the method of preperation.

Ahhh, from Albany huh?

 

[modo]

A1 is actually pretty damn good to mix in with the ground beef before cooking.

That isn’t a bad option. Anything to add flavor to the meat as long as you don’t turn the meat into a meatloaf

 

[modo]

GTFO of this burger thread with that shit and go start a meatloaf or meatball thread.


Where do you want the juices to go, just run off the lettuce and get wasted? Let those juices get soaked up by the toasted bun, soggy, who cares. Wasting burger juice using waste of time lettuce, go start a salad thread.



It might if you're using shitty onions, a thin slice of Vidalia or other sweet onion overwhelms nothing, unless you are making a "meatloaf burger"



The guy that wants the burger juice to drip away is worried about a dry burger? the right sauce improves a burger, It's about balance.



I'm hoping this is sarcastic, @modo is pretty much wrong about everything.



He was flirting with being almost right about this. The mixture is sirloin, brisket, and short rib. Play with the ratios until you find the right fit for you.

You can mix it with sirloin but you need to add fat. Ground chuck already has the fat mixed in. Surprised you didn’t mention the fat. An 80/20 mixture is best.

If you patty and cook it right the juice comes out when you bite into it. The lettuce is there for presentation.

Adding onion and garlic powder is like adding salt and pepper to taste.
The egg yolk keeps the meat together better because you shouldn’t be packing a meat patty tightly.

 

[HeHateMe]

You can mix it with sirloin but you need to add fat. Ground chuck already has the fat mixed in. Surprised you didn’t mention the fat. An 80/20 mixture is best.

If you patty and cook it right the juice comes out when you bite into it. The lettuce is there for presentation.

Adding onion and garlic powder is like adding salt and pepper to taste.
The egg yolk keeps the meat together better because you shouldn’t be packing a meat patty tightly.

Do u cook that meatloaf patty rare to medium rare?

 

[Chief Walking Stick]

Do u cook that meatloaf patty rare to medium rare?

HEY OLD MCDONALD HOWS THE FARM?

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