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What makes the most memorable burger?

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

  1. Spaz

    Spaz Founding Member

    Fresh home grown grass fed beef!

  2. Bill Farrell

    Bill Farrell Founding Member

    The best burgers I've eaten were ones I made with buffalo meat. No bacon. Bacon is for breakfast.
  3. XooMG

    XooMG Founding Member

    I haven't had a Jucy Lucy from Matt's in Minneapolis in a long time, but I probably still have scars from the lava cheese. A friend of mine liked to drain her burger on the wrapper and dip it...bloody barbarian she was.
  4. Argonaut

    Argonaut People call me French sounding words Founding Member

    Does the use of the Teeter hang ups inversion therapy really make for better beef?
  5. Chuckles

    Chuckles Founding Member

    Lol, I live three blocks from Matt's! Great Jucy Lucy's there. Love that place!

    I like a crazy thick slice of white cheddar seared until deep golden brown. I think if you are going to put cheese on a sandwich don't skimp.

    I also like smokey braised slab bacon pulled and mixed into the beef. Topped with fontina and onions caramelized with a little honey, dark brown sugar and balsamic. Yummy.
  6. panda

    panda Founding Member

    I do bacon in bison burg, sometimes do chopped corned beef in regular burg.
  7. daveb

    daveb Founding Member

    I like a burger that commands respect. Best to date involved deboning a couple packs of short ribs, grinding the meat, shaping patties and cooking on a screaming hot grill. Not cheap but will make a preacher crack a beer.
  8. ThEoRy

    ThEoRy Founding Member

    By weight 40% brisket, 40% short rib, 20% added fat.
  9. bieniek

    bieniek Founding Member

    Hey fancy man!!
    You know this kinda answer is worthless without pics !!

    Personally, I would be happiest with a decent burger and fantastic group of people whatever chefs choosing of condiments, over a delicious worlds best patty alone/with mediocre company.
    Oh yes and alcohol. Must be good and cold
  10. gavination

    gavination Founding Member

    Too many good things in the world to whittle it down to one. Especially combinations. One of my favorite burgers though was 50/50 mix of 95% and 90% fat beef from the butcher on a grilled brioche bun with French butter, slice of grilled pineapple, fat slice of provolone, and pork bulgogi with a Sriracha mayo of course. No veggies. Too much good meat would be tainted in this case.
  11. MotoMike

    MotoMike Founding Member

    Man, Chuck
    I just read that and I'm having trouble controlling the saliva spill....
  12. Lucretia

    Lucretia Founding Member

    Grilled freshly ground round (medium rare), bacon, bleu cheese, a slice of tomato out of the garden, a slice of sweet onion, and spinach on a toasted home made bun.

    With a good chewy dark beer.
  13. panda

    panda Founding Member

    spinach on a burger? that's new. what is 'chewy' beer?
  14. cclin

    cclin Founding Member

  15. Jay

    Jay No soup for you Founding Member

    My I'll-get-disowned-by-my-family-for-revealing-it secret is to grind a portion of hangar steak into the mix.
  16. Lucretia

    Lucretia Founding Member

    Chewy--a good dark beer that you practically need a knife and fork to imbibe. The kind that puts hair on your chest.
  17. apicius9

    apicius9 Founding Member

    Caramelize the onions and we are in business! I also think a slice of seared foie gras works well on a juicy burger...

  18. Chop

    Chop Founding Member

    The gooey factor. Right meat to bread ratio, with the right chewiness. Gobs of good cheese. Caramelization, too....

    It's good if it's a sticky, gooey mess that leaves juices dripping down your hand.
  19. Jim

    Jim Old Curmudgeon Founding Member

    Not a bad burger at all, from the wilds of Easton PA. Pops burger and gas station steak burger. pops burger.jpg
  20. EdipisReks

    EdipisReks The Picasso of Creepiness Founding Member

    There are as many amazing burgers as there are terrible burgers, in my opinion.

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