Make me the perfect burger.

[Lursa]

A couple of years back I actually tried the burger created in the movie THE MENU...........
The sesame seed bun, the Oklahoma-style smash burger with white onions, the insane amount of melted American cheese.

Personally I like Monterey cheese on my burger. I prefer dijon mustard vs yellow mustard. I prefer a kaiser over a sesame seed bun, but you know, each their own.

I also like using Extra Lean ground beef, but others like regular ground beef for the fat and juice.

Of course ketchup on a burger is an absolute sin. ANYONE want to dispute that??

Ok ok, now make me the "perfect" burger, the way you would make it for yourself. Be precise, in case I decide to use your recipe.

I understand some of the appeal of the smashburger...they're supposed to be 2 or 3 piled on top of each other, lots of caramelized onions, melted cheese, etc and you dont have to worry about over cooking them...they cook fast and all the way thru.

I like juicy rare to medium-rare burgers, so smashed and thin doesnt really appeal to me. Still easy to add all the onions and melted cheese you want. And it's simple enough to cook them perfectly every time if you just do it a few times and then remember how you did it and for how long and over what level of heat. It's not that hard. Same for steaks. No smashing them down on the grill/pan with spatula, ever...there goes the juices.

Not a fan of over-cooking good quality meat. Steaks or burgers.

 

[Lursa]

I go with pretty simple for burgers, pink and juicy inside, seared on the outside. About an inch thick. 80/20% high quality beef.

Melina's chipotle ketchup, thinly sliced raw or caramelized onions, crisp bacon, just about any cheese.

Any kind of bun but I always have English muffins on hand and the 1/4 lb burgers I make fit perfectly on them. So I dont have to worry about buying buns if I just want to grab one out of the freezer. I just make and freeze the patties and pop one on the grill or cast-iron skillet anytime.

 

[Callen]

I must admit it to really liking a Juicy Lucy, I just don't make them often...like never....some things are better eaten out.

 

[gbg3]

1/3 lb 80/20- Angus burger grilled over charcoal to medium well.

Bingo. The most important part is 80/20 and not leaner. And also - not to overwork them.

I agree about medium well. I prefer no pink in my burgers.

Leaner burger meat will make the burger too dense, almost like meat loaf and that's not ideal for a great burger.

"Understanding Meat Fat Content

When it comes to making homemade hamburgers, understanding the fat content of the meat you choose is crucial. Fat content plays a significant role in the juiciness and flavor of your burgers. Generally, ground beef is categorized by its fat content, with common options being lean (90/10), regular (80/20), and extra-lean (95/5).

Lean ground beef, labeled as 90/10, contains less fat and is a healthier option, but it can result in drier burgers if not cooked properly. Regular ground beef, labeled as 80/20, strikes a balance between flavor and juiciness due to its higher fat content. Extra-lean ground beef, labeled as 95/5, is very low in fat and may require additional ingredients to enhance moisture and flavor."

Grinding 101: Which Meat is Best for Homemade Hamburgers? - MeatChefTools

Embarking on the journey of crafting homemade burgers is both a culinary adventure and a labor of love. One crucial element that sets a great burger apart is

meatcheftools.com

Best Ground Beef for Burgers (Tips & Tricks)

Come learn the best ground beef for burgers. Because not all beef is created equal, especially when it comes to burgers. Read on-you won't be disappointed.

insanelygoodrecipes.com

 

[Lisa]

Bingo. The most important part is 80/20 and not leaner. And also - not to overwork them.

I agree about medium well. I prefer no pink in my burgers.

Leaner burger meat will make the burger too dense, almost like meat loaf and that's not ideal for a great burger.

"Understanding Meat Fat Content

When it comes to making homemade hamburgers, understanding the fat content of the meat you choose is crucial. Fat content plays a significant role in the juiciness and flavor of your burgers. Generally, ground beef is categorized by its fat content, with common options being lean (90/10), regular (80/20), and extra-lean (95/5).

Lean ground beef, labeled as 90/10, contains less fat and is a healthier option, but it can result in drier burgers if not cooked properly. Regular ground beef, labeled as 80/20, strikes a balance between flavor and juiciness due to its higher fat content. Extra-lean ground beef, labeled as 95/5, is very low in fat and may require additional ingredients to enhance moisture and flavor."

Grinding 101: Which Meat is Best for Homemade Hamburgers? - MeatChefTools

Embarking on the journey of crafting homemade burgers is both a culinary adventure and a labor of love. One crucial element that sets a great burger apart is

meatcheftools.com

Best Ground Beef for Burgers (Tips & Tricks)

Come learn the best ground beef for burgers. Because not all beef is created equal, especially when it comes to burgers. Read on-you won't be disappointed.

insanelygoodrecipes.com

85/15 is possible for the grill but they overcook and get dry quick, so they need to be on the bigger side. 85% works well in a cast iron pan though.

90/10 is only good for meatballs where it is mixed with fatty ground pork.


I occasionally make meatloaf burgers but I use 80/20 or 85/15 and then it is mixed with eggs, sweated veggies and panko.

I mix of worchestershire sauce and melted butter is a great baste for burgers on the grill.

 

[Lursa]

No sauce, no cheese, the onion jam the only condiment.
Although a slice of pepper jack cheese would certain not hurt.
It was delicious.

Ooo yeah, onion jam. Or onion bacon jam.

 

[Lursa]

Bingo. The most important part is 80/20 and not leaner. And also - not to overwork them.

I agree about medium well. I prefer no pink in my burgers.

Leaner burger meat will make the burger too dense, almost like meat loaf and that's not ideal for a great burger.

"Understanding Meat Fat Content

When it comes to making homemade hamburgers, understanding the fat content of the meat you choose is crucial. Fat content plays a significant role in the juiciness and flavor of your burgers. Generally, ground beef is categorized by its fat content, with common options being lean (90/10), regular (80/20), and extra-lean (95/5).

Lean ground beef, labeled as 90/10, contains less fat and is a healthier option, but it can result in drier burgers if not cooked properly. Regular ground beef, labeled as 80/20, strikes a balance between flavor and juiciness due to its higher fat content. Extra-lean ground beef, labeled as 95/5, is very low in fat and may require additional ingredients to enhance moisture and flavor."

Grinding 101: Which Meat is Best for Homemade Hamburgers? - MeatChefTools

Embarking on the journey of crafting homemade burgers is both a culinary adventure and a labor of love. One crucial element that sets a great burger apart is

meatcheftools.com

Best Ground Beef for Burgers (Tips & Tricks)

Come learn the best ground beef for burgers. Because not all beef is created equal, especially when it comes to burgers. Read on-you won't be disappointed.

insanelygoodrecipes.com

And a lot of the flavor is in the fat...so I use 80/20.

I guess if "healthy" was my focus, I'd eat something else or use ground chicken or turkey. But...no.

 

[Threegoofs]

I must admit it to really liking a Juicy Lucy, I just don't make them often...like never....some things are better eaten out.

Cheese is ten times better on the OUTSIDE of a burger.

 

[Rexedgar]

Lettuce, tomato raw onions and mayonnaise. There is a frozen offering that is’t terrible, Bubba Burgers. If I make the burger, a little A1, (Linda McMahon’s favorite,) and Worstershire Sauce mixed with the ground round.

 

[KingLeo]

And a lot of the flavor is in the fat...so I use 80/20.

I guess if "healthy" was my focus, I'd eat something else or use ground chicken or turkey. But...no.

You ever try ground buffalo?
I like the flavor and is probably healthier since there is not much fat.
It is readily available in the grocery stores in Colorado but maybe not everywhere.

 

[Allan]

You ever try ground buffalo?
I like the flavor and is probably healthier since there is not much fat.
It is readily available in the grocery stores in Colorado but maybe not everywhere.

We have it up here. Also elk meat. Although healthier I find the meat quite dry.

 

[Lursa]

You ever try ground buffalo?
I like the flavor and is probably healthier since there is not much fat.
It is readily available in the grocery stores in Colorado but maybe not everywhere.

Yes it's good but very lean for burgers.

 

[KingLeo]

We have it up here. Also elk meat. Although healthier I find the meat quite dry.

I've tried the ground elk.
Not a fan.
Ground lamb is another one I enjoy for kind of change of pace burger.

 

[Lord of Planar]

A couple of years back I actually tried the burger created in the movie THE MENU...........
The sesame seed bun, the Oklahoma-style smash burger with white onions, the insane amount of melted American cheese.

Personally I like Monterey cheese on my burger. I prefer dijon mustard vs yellow mustard. I prefer a kaiser over a sesame seed bun, but you know, each their own.

I also like using Extra Lean ground beef, but others like regular ground beef for the fat and juice.

Of course ketchup on a burger is an absolute sin. ANYONE want to dispute that??

Ok ok, now make me the "perfect" burger, the way you would make it for yourself. Be precise, in case I decide to use your recipe.

You are using the wrong mustard:

 

[justoneman]

Bingo. The most important part is 80/20 and not leaner. And also - not to overwork them.

I agree about medium well. I prefer no pink in my burgers.

Leaner burger meat will make the burger too dense, almost like meat loaf and that's not ideal for a great burger.

"Understanding Meat Fat Content

When it comes to making homemade hamburgers, understanding the fat content of the meat you choose is crucial. Fat content plays a significant role in the juiciness and flavor of your burgers. Generally, ground beef is categorized by its fat content, with common options being lean (90/10), regular (80/20), and extra-lean (95/5).

Lean ground beef, labeled as 90/10, contains less fat and is a healthier option, but it can result in drier burgers if not cooked properly. Regular ground beef, labeled as 80/20, strikes a balance between flavor and juiciness due to its higher fat content. Extra-lean ground beef, labeled as 95/5, is very low in fat and may require additional ingredients to enhance moisture and flavor."

Grinding 101: Which Meat is Best for Homemade Hamburgers? - MeatChefTools

Embarking on the journey of crafting homemade burgers is both a culinary adventure and a labor of love. One crucial element that sets a great burger apart is

meatcheftools.com

Best Ground Beef for Burgers (Tips & Tricks)

Come learn the best ground beef for burgers. Because not all beef is created equal, especially when it comes to burgers. Read on-you won't be disappointed.

insanelygoodrecipes.com

I totally agree about not using lean ground beef. I use 80 or 85%. But the best burger must be made on the grill so those fats can render out. Before you get to the condiments you have to make the ground beef ready to be grilled. A good burger must be seasoned throughout. I like to use onion soup mix in the burger. Of course minced onion and or garlic is also good. Minced jalapeno pepper is great too. Pink inside of course.

 

[Demon]

Mine's pretty basic. 80/20 ground beef, onion, lettuce, pepper jack cheese. I like the onion buns.

 

[Demon]

And a lot of the flavor is in the fat...so I use 80/20.

I guess if "healthy" was my focus, I'd eat something else or use ground chicken or turkey. But...no.

Yep, I can't stand a dry tasting hamburger.

 

[Lursa]

Yep, I can't stand a dry tasting hamburger.

The meat really does have it's own flavor and shouldnt be hidden, IMO. OTOH, it should be good quality beef.

If I was interested in a smashed thin burger, I keep thinking I'll try this which I keep seeing on Instagram:

Get a larger flour tortilla, press ground beef flat onto one whole side, then press chopped or sliced onions into the beef, and flip it over fast into a hot skillet. It cooks fast, so then take it out and add whatever toppings you want, fold it over, and eat it like a taco. You add shredded cheese right after you pull it out of the pan.

 

[JMR]

I think I’m probably one of the few people in the US that just finds no enjoyment in a burger.

I’ll eat it if it is the option I’m presented, but I can’t think of any time where I’ve said “I really want a burger”

I like a burger occasionally, skip the cheese, I'll take fried onions and mushrooms, tomato, lettuce, on a skinny bun.

I do remember a time I said "I really want a burger" and DH took me to a burger joint. I was 8 months pregnant, my son was born 2 weeks later. I think he's the one who wanted it...

 

[The Mark]

A couple of years back I actually tried the burger created in the movie THE MENU...........
The sesame seed bun, the Oklahoma-style smash burger with white onions, the insane amount of melted American cheese.

Personally I like Monterey cheese on my burger. I prefer dijon mustard vs yellow mustard. I prefer a kaiser over a sesame seed bun, but you know, each their own.

I also like using Extra Lean ground beef, but others like regular ground beef for the fat and juice.

Of course ketchup on a burger is an absolute sin. ANYONE want to dispute that??

Ok ok, now make me the "perfect" burger, the way you would make it for yourself. Be precise, in case I decide to use your recipe.

There are people who know a mushroom & swiss is the best burger and then there are people who are objectively wrong.

I do like mushroom and swiss combo, and not just on a burger.

But I'm mentally considering past experiences with multiple burger styles, and I think the best way to put it is "I like most of them to one degree or another."

Now that I ponder the topic, I'm wondering if a combo of a fried egg, then roasted hot peppers and onions, might be good on a burger.

I should try that when I next make my own burger.

 

[Demon]

The meat really does have it's own flavor and shouldnt be hidden, IMO. OTOH, it should be good quality beef.

If I was interested in a smashed thin burger, I keep thinking I'll try this which I keep seeing on Instagram:

Get a larger flour tortilla, press ground beef flat onto one whole side, then press chopped or sliced onions into the beef, and flip it over fast into a hot skillet. It cooks fast, so then take it out and add whatever toppings you want, fold it over, and eat it like a taco. You add shredded cheese right after you pull it out of the pan.

Sounds interesting. But I can just picture beef flying everywhere as I try to take it out of the pan.

 

[Demon]

I like a burger occasionally, skip the cheese, I'll take fried onions and mushrooms, tomato, lettuce, on a skinny bun.

I do remember a time I said "I really want a burger" and DH took me to a burger joint. I was 8 months pregnant, my son was born 2 weeks later. I think he's the one who wanted it...

Lol, my daughter wanted guacamole all the time. I could not get enough of that, milk, and cheese.

 

[Lursa]

Sounds interesting. But I can just picture beef flying everywhere as I try to take it out of the pan.

It should all be stuck together. Really press down on the tortilla while cooking. But you can also do the trick where you take a large dinner plate and place it over the tortilla and flip the pan.

 

[Demon]

It should all be stuck together. Really press down on the tortilla while cooking. But you can also do the trick where you take a large dinner plate and place it over the tortilla and flip the pan.

Lol. It might all make it onto the plate but I can be pretty klutzy.

 

[Jay59]