I am looking for opinions on what makes a good hamburger. Fresh Buns, Meat and/or toppings. What places are good? Anyone know anything about In and Out Burgers or Twisted Root? What about turkey burgers, bison burgers, elk burgers etc.?
Good point about bison meat. There is a place here in Dallas that serves bison burgers. They are pretty good. When I make turkey burgers I work in some olive oil to counter the lack of fat. Would that work for lean meat like Bison?
Jalapenos kill me. But there's this grill near my home that serves pastrami kobe burgers. It's a huge kobe burger served with a stack of pastrami and topped with a slice of cheese. Your choice of cheese, of course. Heart be still. It takes over an hour to finish half of it. But that's why they have a huge selection for the beer drinkers. I settle for ice tea or old fashion root beer. Helps washing the burger down!
Pastrami is a new topping for me. Thin deli sliced, that might be an acceptable form of ham for a burger. There are some diners that serve fried eggs on top of the burger. Would that count as breakfast, if you include pastrami?
Hey Leroy try this...Grind up corned beef about 1/3 with your ground beef about 2/3, patty it up and top it with swiss and thousand island. You can add a little kraut if you like...a reuben burger !! Sounds crazy but it's awesome !!
I like a mix of chuck and sirloin. More sirloin than chuck though because the chuck is there to keep the hamburger juicy while the sirloin gives great flavor. I don't dress it up after I've grilled it on my george foreman grill. I just put it in a plain bun and I'm good to go.
One of the most common mistakes I see people make is to tightly pack and form the patty, which will make it tough and chewy - if you handle it as little as possible, shape as loose as you and and let the frying bind it and keep it intact (and don't push down on it as it's cooking) you will have a much juicier, more tender burger. Also, set the patty in a hot pan and don't touch it until it's ready to flip . . . then turn the heat down lower until it's fully cooked (med/rare)this seals in the juices and flavor.
Now, I'm from California so I grew-up with Mayonnaise, lettuce, onions, etc - but sometimes the most enjoyable burger I have is; cook the burger as above, butter the bun and grill it to oldened brown under the broiler, heavily salt and pepper the burger (preferable sea salt), and top with nothing but pickles . . . extra dill pickles. The acidity of the pickles cuts the fat of the burger and the heavy salt & pepper cuts the creamy richness of the butter - it's a very nice combination when you're really in the mood for a beefy (rather than an elaborately topped) burger.
. . . however, nothing beats a perfectly ripe avocado and crispy bacon with good mayonnaise.
Nice tips on using a griddle or pan. Some times here in Texas we forget we don't have to use the charcoal grill. The last combination of avocados, bacon and mayonnaise is one of my favorites, My avocados are usually in the form of freshly made guacamole.
I use a combo of ground trukey and ground beef or ground turkey and ground chicken depending on what I am in the mood for and I alway put in the lipton onion soup mix in my meat for seasoning along with garlic and some peper. Then I make them into patties (however big you want them) and then grill them, not pan fry or bake. You can use a foreman grill as well if it is to cold outsie. That is how I make my burgers LOL
prime quality ground beef with a high fat content, that is what gives it flavor. The less you handle the beef the better. I prefer to pan fry my burgers this creates a nice golden crust sealing in all the flavor of the beef. Did you know it is actually taboo to put ketchup on your burger?
Sorry I cut that short. I used to work at Burger King. I think they did exactly the opposite of what you wrote. Preformed frozen patties, a chain conveyor belt oven, and ketchup spiraling from the outer edges to the center. Consider that proof that your way is much better.
Thanks leroy64, so now I have to ask.....how the heck to they create that smoke bellowing out of the roof that smells "broiled"? You know who I think is worse than burger king is Red Robin..They use a tvp mixture in the beef which blows my mind considering the burger is over 10 bucks!
What!! No Red Robin? Yea they could classify or relate to Chilli's or TGIF's. They have a variety of types to choose from and before I boycotted the place I would always get the same thing, I just now make them at home.
leroy, if anyone makes a hamburger for me, I will be so grateful that I will consider it a good hamburger. As far as jenubouka goes, I only expect top stuff from her. Lately, I've been frequenting a local place in Sacramento that sells exotic meat burgers. I do like the kobe burgers with pastrami stacked on top. I have tried the elk, bison, and ostrich burgers, but these days, I've been sticking to the kobe/pastrami burgers. And designer root beer on the side.
Since you asked in your original post about good burger places, there are a couple that I know of in Kansas. One is in Wichita, called Bionic Burger. They should have named it Heavenly Burger, because that's what they taste like.
The other is a little hole in the wall joint in Salina that's been there since 1922, called the Cozy Inn. They make little palm-sized burgers, called sliders, that you buy by the dozen. When you go there, you just cannot believe the smell, it's overwhelmingly intoxicating.
I believe one of the secrets of both these joints is, they cook their burgers with onions.
Do they have a website? Yum yum! The best burger I have discovered in Eastern Wa is at the Gorge Amphitheater, the bun, the meat, and I think they use onions like you said. In Seattle there is the "every thang" burger at Lake Union, it literally takes a hack saw to cut.
It’s a combination of everything: Fresh homemade bun, Some fresh produce has to go in it, I always like tomato instead of ketchup and lettuce, or thinly cut cabbage is really nice too, it adds crunchiness, which is always lovely Char grilled meat is always better and it has to be JUICY Mustard is THE most important condiment Jalapenos are a plus
Just yesterday I saw "The F Word" program with Chef Gordon Ramsey? He made char grilled hamburgers, preparing the meat with chopped red onion, old fashioned Dijon mustard, Tabasco and worcestershire sauce. Then he melted buffalo mozzarella on top and ate them with a white bread bun. My mouth just melted and I am neither big hamburger nor big meat eater. I found them very special.
Slightly toasted, plus Slightly buttery kaiser roll X-tra lean burger medium well, with mesquite smoked flavor grilled with onions lettuce crisp cold tomatoe slice touch of mayo deli mustard pickled jalepanos Kosher dill chip slices topped with mild cheddar or pepper jack slice hint of blue cheese dressing (optional)
There's a meat market here in my town that grinds bacon and mixes it into the hamburger meat. The results are juciy and delicious! I agree with others that a great hamburger also needs to be grilled over a charcoal fire. I'm not a big bread lover; I prefer the whole-grain thin sandwhich rounds that are out now as opposed to a thick, fluffy bun.
I say go for leaner meat such as sirloin or chuck with 5-7 % of fat or you will wind up with a dry burger! I don't know much about Bison or Elk burgers. What's a burger without a little Worcestershire sauce? I eat my burger with muchrooms, avocado, onions and bacon on a Whole Foods oatmeal or wheat bun.
In and Out Burgers I heard by my son were very delicious! Too bad they don't have any In and Out Burgers on the East Coast.
We have an In and Out burger here but the lines are ridiculously long. They must be good. Is the Avocado sliced? I usually turn my avocados into Guacamole before I place it on a hamburger.
Meat like bison and Elk is naturally lean. You have to work extra with it to avoid a dry burger. There is a butcher shop/cafe in a small town near me that serves bison. They mix a small amount of pork with the bison.
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