1. {Name}
    Welcome to the KKF!
    Please take a moment to register and stop by the New Member Check-In and say hello. We sincerely hope you enjoy your stay and the discussion of all things sharp.
    Feel free to jump right in on the conversation or make your own. We have an edge on life!
    Dismiss Notice
  2. Take a look at our new AUCTION SYSTEM

    This service is available to all KKFora members to both Bid on and Auction off (Sell)items.
    Dismiss Notice

What makes the most memorable burger?

Discussion in 'Food and Drink' started by Jim, Feb 18, 2014.

  1. Jim

    Jim Old Curmudgeon Founding Member

    What makes the most memorable burger?

    Of course great meat is required- but what puts it over the edge from good to great for you?
  2. Christopher

    Christopher Founding Member

    Much like anything else, it's quality ingredients for me. The best burgers I've ever eaten were juicy and exploded with flavor from the ingredients, so much so that I don't have to use Mayo, Ketchup, Mustard etc. to cover anything up.
  3. Kevin

    Kevin Special K Founding Member

    Well seasoned burgers do it for me. If I have to put condiments on my burger, it's because I don't think the meat stands on its own.

    That being said, when I do use condiments, nothing is better than some mayo and sriracha. Mmmm
  4. Brianw

    Brianw The Dark Net Mastermind Founding Member

    Mix a little lamb in the meat, bacon, a nutty swiss and a stone ground mustard with a splash of Makers Mark in it
  5. Christopher

    Christopher Founding Member

    That sounds delicious Brian. Is it too soon to talk about a KKF cookout at your place? :)
  6. John Fout

    John Fout Founding Member

    Ham, pepporoni and provolone cheese. :D
  7. Andrew

    Andrew Have Pen Will Travel Founding Member

    A memorable burger? A good burger and amazing company to go with it. Poutine is a nice accompaniment, as well.

  8. Gruder

    Gruder 12.8 % more fun Founding Member

    The bread is key -- good density; buttered and grilled to achieve a nice crust.
  9. Andrew

    Andrew Have Pen Will Travel Founding Member

    That's a brilliant point. I like grass-fed beef or buffalo, seasoned with salt and pepper, cooked such that it remains juicy, then topped with sharp cheddar, lettuce, tomato, and if available, grilled onions and mushrooms. I like mayo and/or ketchup, but they're not requisite.

    I'd say that's my ideal burger.

  10. PierreRodrigue

    PierreRodrigue Tactical Walrus Founding Member Contributor

    As far as burgers go, what "doneness" do you aim for? I see some pics on the web, that still look like its all but blue in the center...
  11. Christopher

    Christopher Founding Member

    I hate to bring back the quality comment, but it depends on where the meat comes from. If I make it myself, with quality cuts, I will eat them pretty rare. Grocery store hamburger gets cooked to medium or more.
  12. Kevin

    Kevin Special K Founding Member

    I'm pretty much with Christopher here. Meat from the grocery store gets done to medium. Everything else is rare or medium rare, depending on what it is and who I'm cooking for.
  13. Toothpick

    Toothpick #2 since day #1 Founding Member

    The juice. And not grease. I'm talking about juice from a burger blended with great ingredients and prime beef that hold the burger together and cooked just right.

    Add pickles, lettuce, and maybe some mayo.
  14. Andrew

    Andrew Have Pen Will Travel Founding Member


  15. Bill T

    Bill T Founding Member

    And of course a nice Dark Belgian Beer!!!

    mmmmm Corsendonk...
  16. Andrew

    Andrew Have Pen Will Travel Founding Member

    Yes! Good beer. That too. Turns out a lot goes into a memorable burger.

  17. Wagner the Wehrwolf

    Wagner the Wehrwolf Founding Member

    A cold beer and a nice rack and a short skirt.
  18. Andy

    Andy Founding Member

    A burger made with a beef/pork mixture (not too much pork, around 1 part pork mince to 3 parts beef)

    Grilled to the higher side of medium/almost well done, and beetroot, must have beetroot on it. A lot of places seem to be moving away from it for some reason.
  19. John Fout

    John Fout Founding Member

    Blasphemous, all of it! Get the rope boys.
  20. Argonaut

    Argonaut People call me French sounding words Founding Member

    It's bacon! What the heck is wrong with you people? Except Brian, Brian said bacon.

Share This Page