I like Reboot's, subbing feta for bleu, but that's only because I think bleu cheese tastes like unholy French ***. In fact, that just became what I'm making tonight.
ketchup is the worst condiment of all. it shouldn't even be considered a condiment, just labelled as processed ***. and I mean that in the nicest way possible. my uncle did the lipton's soup thing, my dad does the egg thing, they both overcook their burgers, as in, well done. but oh well. I did CAD burgers once topped with Asiago and Dijon, probably the best I'd ever made them
See, I think the idea of putting Lipton's soup, or even dehydrated vegetables in my burger is ridiculous. I'm happy as a pig in **** for you if you like it, but if I feel like an onion burger, then by God, I'm either going to dice up some onions and mix them with the ground beef or I'm going to grill some onions and put them on top of my burger.
The perfect burger shouldn't be any of the "custom" jobs listed above- at least not for these arguments. Too many different combinations. I say cooked medium on a toasted bun (seeds don't make a difference to me), cheese, lettuce tomato, red onion, and your preferred sauce. That's it. If you're asking me what could possibly set a plain burger like that way apart, I have no idea. But some are just so much better than others. And I'm normally a mayo guy, but for some strange reason, the best burgers I've ever had (the ones I read/heard about and ordered the way they normally come for judging's sake) had mustard on them. If anyone can explain this to me I'd appreciate it. The Loon Buger is a perfect example.
This is a thread I have been watching pretty closely because I have never been really happy with my homemade 'burgers. One variety I have come to like a little is made with a marinade called, believe it or not, "Dakota Buckaroo."
I'm not a huge ketchup fan, and there is no way I'm putting it on my burger. But I can go through about 3 of those little buckets of Whataburger ketchup dipping my burger. For some reason it tastes great if it's dipped in the ketchup.
I don't get all these topping nazis. If they want ketchup, who gives a ****? You can think that's gross or say you don't like that on your burger, but I think it's stupid to act like there are rules that dictate what is an acceptable topping.
Dan's also doesn't put ketchup on their burgers unless told to do so by the customer. And all of you defenders of ketchup need to read the first post over again. The original poster is the one who called the non-ketchup users out as crazy. Not the other way around.
I've never really been satisfied with my homemade burgers, they are getting better but still not as good as id like them. I eat my burgers plain and dry...meat and bread only, so it's all about the flavor of the meat for me (that sounded kinda gay). I wanna know what the secret is at Casino el Camino...that **** rocks. ketchup sucks...
Ground sirloin mixed with chopped japs, crumbled cheese (feta or sharp cheddar), sea salt, cracked black pepper and a dash of Worcestershire sauce cooked over oak or mesquite coals and served with grilled onions and roasted green chiles. Then if you want to candy them up with nasty condiments go right ahead, but that's not how I'm goin to eat mine.
I'd like to make three statements: 1. Don't use lean hamburger. The fat is where the flavor is. 2. What is it with all the crap some of y'all mix up in your burgers? Eggs? Bread crumbs? Are you making hamburgers or meatloaf? 3. If you're a Texan, either native or naturalized, you have earned the right to prepare, dress, and eat your burger any way the hell you want. Except with ketchup. That's just nasty.
Mix in 1/3 part breakfast sausage with the hamburger meat. Owens or Jimmy Dean. Adds fat and a little heat.
1/3 pound each; put them on the grill with Mrs. Dash's Mesquite salt and barbeque sauce just after the charcoal has reached its peak heat. I go eight minutes each side twice for a total of 32 minutes and it just barely turns the middle brown without overcooking the edges. I haven't had too many complaints and people asking me to cookout that have eaten them before.
If you've ever had a burger come out a little dry, try my secret ingredient: milk. A little milk added when you are mixing the ingredients will keep it super moist. You can't do this way ahead of time - do it only if you are making the patties and immediately putting them on the grill. I add Mrs Dash Chipotle, worcestershire, A-1, garlic powder and black pepper. You can top it any way you want, all I'm putting on mine is cheddar and pepper jack cheese.
Sometimes I eat my burgers with ketchup, sometimes I go to Whataburger and eat them with mustard. But when I make one at home, I have it smothered with swiss and covered with mushrooms. Then just a little A-1 to top it off...now thats a burger!!!
three pages of posts and no one has mentioned worcestershire sauce? I marinate 1/2lb patties for 15 min or so with a little bit of worc. sauce and some various seasonings then cook them until medium rare to medium. Anything over that might as well be charred. You anti-ketchup people are a trip, acting like your individual burger assemblies are godly, and that single ingredient (Ketchup) is all that is distasteful in life. Get a life. Condiments aren't some southern or northern delicacy--you just grew up eating ONLY one thing and are accustomed to that taste. I'm a very conservative guy, but you guys are making ketchup eaters look like michael moore for crying out loud. I thought this was UT? Taste is taste! Personally, any combination of the following can produce a pretty tasty burger: mustard, ketchup, mayo, hickory-smoked bacon, grilled onions, and lettuce/tomatoes (although I usually don't get those two, as it detracts from the savoryness of the meat.
I mix mine with some finely chopped onion and garlic along with terriaki sauce, s & p and maybe some breadcrumbs if I have them. grill. add cheese. eat. delicous.
