Burger appreciation thread

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drfuzzyballs

drfuzzyballs

The Farm's #1 sperg
True & Honest Fan
kiwifarms.net
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Jan 31, 2020
As anyone familiar with the culture will know cheeseburgers are an important staple in the American diet. I'm making bacon burgers today but was disappointed with the first batch since I'm using cheaper ingredients and burnt the bacon a little.

So how do you like your burgers? for me they're usually straight up double cheeseburgers, double jalapeno burgers, or double baconburgers.
 

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a nice burg with some onion, tomato, lettuce, light mayo, and mustard. Then you're living nicely
 
A single cheeseburger, easy lettuce, thin onions, maybe tomato. Then some and/or mix of ketchup, mustard, mayo, and pickles.
Maybe I'll get something fancy with bleu cheese or an exotic patty if I'm going to one of those "gourmet" burger places.
 
I like the chili size. It's a hamburger served open faced and spread with chili con carne.
 
I've been making smash burgers. All the videos on youtube will try to convince you to buy more kitchen shit you don't need , but all you need is a spatula. You put the raw burger in a pan then smash it down. Then you need to cook them for two minutes a side, smushing them seals in the juices.
 
I like to smoke the burger. Make a thick meaty patty, shove all the coals over to one side, toss some wood chunks in there, cook 'em on the other side for like an hour. Money.
 
For me, the optimal burger is wider, not taller; too many fancy burger places put an emphasis on piling up as much as they can, when they should be going for simpler, but higher quality, ingredients. Like, why the fuck would I want a blob of deep fried mac n cheese on my burger? It's just excessive and I prefer not to have to unhinge my jaw to eat the thing lmao. When I make burgers myself, I just do bun, patty, a mix of caramelized onions and mushrooms, mixed with a bit of balsamic vinegar, and a smear of ketchup+mayo on the bun. In terms of burgers made by other people/burger joints, as long as I can fit it in my mouth, I'm not picky
 
Take a pound of soft butter and mix in some herbs and salt/pepper. Using waxed paper, roll the herb butter into a cylinder about the same diameter as a roll of quarters. Throw it in the freezer until hard. Next time you make burgers, cut thick slabs of butter off the roll. Put one round in the middle of each burger (like, INSIDE the burger) as you're forming your patties. This will help prevent your burger from losing its shape as you cook it, and will add delicious grease.

You're welcome.
 
I had Five Guys for lunch today.

Did it make my arteries scream for mercy? Yes.

Was it worth it? Fuck yeah.

Edit: Also, Culver's is better than In-N-Out. Midwest is best, Califags.
 
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I appreciate the result of making fresh patties, but tbdesu the convenience of a stack of aldi frozen patties and those small slider-ish size brioche buns you have to slice work well.
usual toppings include some of the following
jarred jalapeno or other pepper
pickle
kewpie mayo
plain yellow mustard
fancy mustard
raw onion
onion sauteed in the grease with the burger
sririsahchha
sambol hayek
lettuce
cheese
"cheez"
hummus
 
Burgers are great because, well made they are a meal their own, but at same time it's a way to do most anything, it's a sandwich, with beef lot of room to work.

I fucks with patty melts, a huge treat for me, and one of my favorites is the "hangover" or good morning burger with a fried egg bacon and hot sauce.

As someone who is pretty active and picky about what I eat for health a lot of options are still on the table, with burgers.

You really have simple to say, chuck roast beef and the rest is on you, make it fucking mexican, french what ever. Theres a brewery near me that makes a killer "german burger" that's got kraut spicy brown mustard and uses a pretzel roll, now not only is that based, and tasty, they do their little branding (literally) and top of it brand it with the logo now, cute, makes a nice plating very much, but it also adds a touch of char and ash to the burger and flavoring, now it's a big burger, and char (and more so charcoal proper) is good to settle tummy) so this look thing they do helps you inhale the entire thing with no ill effects.
 
I grind my own burger meat, my normal mix is 80% beef then the other 20% I add chorizo sausage. Grill to personal preference. Top with fire roasted hatch chilies, pepper jack cheese, and a thin layer of the mayo of your choice.
 
Bun = should not be sweet
Mayo = yes
Mustard = Stadium
Ketchup = does not belong on my burger
Pickles = see above re: ketchup
Special sauce = surprisingly allowable but not necessary
Lettuce = iceberg or romaine, never butter
Tomatoes = extra please
Onions = grilled or thinly sliced raw
Burger = medium
Cheese = a triple cream like Red Hawk or Bergenost is best, but any cheese will do
Bacon = no thank you
 
I like mine with lettuce and tomato
Heinz 57 and French fried potatoes
Big kosher pickle and a cold draft beer
Well good God Almighty which way do I steer?
 
I've become a devotee of the smash burger.

Multiple thin style patties over laden with cheese and toppings.

Oh my!
 
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