Best burger I ever had was at a coffee shop in Crawford, Nebraska, near Fort Robinson.

You have trouble grilling burgers? Hot grill and not too lean on the meat. Do they fall apart on you or something?

I'm sorry to hear / feel your pain.


maybe go to Tofu.com for your answers grasshoppa? :rolleyes: SmileWavy ;)


yes that is a monster onion ring up top.


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fried egg, bacon, hot peppers, more bacon, pepperjack cheeze

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................sorry, what was your question again?

In Lee Iacocca's first book he wrote about inviting Henry Ford II over to his house for a BBQ. He said in the Executive Dining Room that Ford Henry Ford II always said they made the best burgers. So Iacocca went to the Executive Chef and said "What's your secret?". The Chef took out a piece of Filet Mignon, ran it through the meat grinder and slapped it on the grill and said "Any Questions?".

What is with the spambots and hidden URLs.

MMMMM ... grease.

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He would have done better, had he used a ribeye. There's a place here in town that does that. The guy opens for a couple hours a few days a week. If he likes you, you have a nice lunch. If he doesn't like you, out the door you go, no burger for you. Sort of like an old speakeasy, which is ironic in that the building he's in used to be just that. And other things...

F'ing fantastic burgers. Not cheap.

JR

Get outa my head!:D My wife thinks I'm crazy because I don't want my burger loaded up. I'll have to tell her there is at least one other person that does it just the way I do. -J

The burgers in this town are 'meh' at best so if I want a good one, I do it myself.

Good quality ground beef, mix in some combination of salt/pepper/garlic/BBQ sauce/Italian herb blend depending on the mood. Cook on a hot grill to get the sear until medium well (a good band of pink (not red) inside). Melt some blue cheese on top and put on bun toasted with garlic butter. Finish with lettuce (never iceberg), prosciutto and mayo/mustard/ketchup as needed. Wash down with iced tea (I don't drink beer and whiskey is saved for the relaxation after while the wife and kid clean up).

I have my own meat grinder, so I make hamburger out of steak cuts and roasts such as Tri-tip.

I also love lamb/beef burgers, or "Lu-Lu" burgers.

For high end, I like Umami Burger, either the Hatch burger or the Port and Stilton.
Classic Burgers - Umami Burger - Umami Burger, Los Angeles, California

For old school, you can't beat Val's Burgers in Hayward. I like the Papa burger on french roll. http://www.yelp.com/biz/vals-burgers-hayward

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I use 1/3 bison or lamb depending on the mood, 2/3 beef - diced onion - homemade bourbon sauce - fresh black pepper - 1 egg. Will sometime mix in some blue cheese crumbles as well

serve with thinly sliced avocado on top

My 'best' burger ever was kobe beef burger at Old Homestead Steak House, NYC.

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That burger looks very good, but is probably not real:
Is Kobe Beef Back? New Rules Allow Some Japanese Beef In U.S. - Forbes

It was a real burger. ;)

Read the article?
The small amount that is being imported today is going almost exclusively to high-end steakhouses who will charge dearly for it – the Old Homestead in New York was one of the first to jump on the legal Kobe bandwagon, and numerous news outlets have reported their price of $350 for a steak........

For a fast food burger In and Out... surprisingly burger king makes a pretty good burger.

One of my favorites is a chain down here called "Islands".

Got to try Umami...

I agree that less is more when it comes to toppings... I think bacon is a waste on a burger, save it for a BLT.

My last trip to Vegas noticed burger joints are the new big trend... on our next trip I will try to hit as many as possible.

Oh, and in the PNW Burgerville... and had a great burger at the Rouge brewery in downtown Portland.

I remember Islands back in the day in Irvine. That company is totally messed up, but somehow they make a good burger.

Try the BBQ bacon Whopper at Burger King. Try mayo on your fries. Surprisingly very good.

It may just be my imagination but I stopped by Islands for a burger earlier this week and the patty seemed to have shrunk... still not a big fan of bacon on a burger... however Island "Hula" burger (smothered in grilled mushrooms) now we are talking. and I like their fresh cut fries... and the Mai Tai's aren't bad either. ;)

Mayo on your fries? What? Are you French?

I like a chili size... I mean, chili burger? Who are we fooling here? serve it open face and double down on the chili!

I find he evolution of the burger amusing... no doubt a butcher was wondering what to do with all the trimmings at the end of the day... lets grind it up! Cooked, hmmm too dry... lets add fat! Hmmm nice and juicy but a little fatty... lets put it on a bun and try to sell them! Hamburgers sell like hotcakes... hmmm, kinda fatty but let add more fat, throw a slice of cheese on there! Mmmm... super fatty. No wait, lets throw a slice of bacon on there! Mmmmm super duper fatty!!! :cool:

i'm with Tim on this one.

i use half beef rib meat, half Skirt steak. cube them equal size..partial freeze them

food process them, and form loose patties. pan fry in cast iron. flipping once. copious salt, pepper. guyere cheese.

raw onions..and a GOOD bun. done. i make a horseradish spread.

IF you are in a burger making contest. sneak a pat of frozen solid butter into the food processor. dont say notin!!

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