How do you make your own best burger? Do you make your own patties out of ground chuck or round? Do buy patties? What fixings do you put on it? What do you season it with? How do you cook it? Cook it Fast and hot or slow and steady? What type of bun do you use? Also where did you eat the best restaurant/bar burger you have ever had? Discuss everything about great burgers. Sent from my SCH-I500 using Tapatalk
Can't help with the ground round or chuck. We grind venison and pork fat for about 85-15 ration. Make the patties and let them get to room temp, salt and pepper then off to a very hot grill with some wood chips smoking. Lately it has been cherry but hickory is good too. Turn the grill down to minimum. Cook until just done in the middle, can be slightly pink. American cheese slices on all. I prefer on a roll with yellow mustard and fresh onion(extra). Sometimes we will roast jalapenos when cooking the burgers and me and my wife will put a roasted jalapeno on our burger too. 5 guys burgers have been the best so far.
I have to say my fav way to make homemade burgers is with ground chuck. I make em almost like a mini meatloaf. I mix some finely diced onions and banana peppers in the meat some Worcestershire sauce, an egg, fresh cracked pepper and salt. Grill over a hot flame till just a little pink left in it. Top it with some Swiss cheese and garlic sauteed mushrooms. Its a great burger!!! And I agree with the 5 Guys being the best fast food burger but to sit down and eat I think Red Robin makes a good burger aswell. Nock em down, Drag em out!!
Nothing better than the ole kimchi burgers we used to get in Korea. I make them here, but they don't turn out as good. Ground Chuck patty (home made) topped with a fried egg, lettuce, red onions, pickles, and cabbage kimchi on a wheat bun.
We use ground sirloin with a little raw egg mixed in to keep it together. We also put pepperjack or blue cheese in the meat and throw Montreal Steak Seasoning on both sides and let them sit in the fridge for an hour. I use my searing burner and sear them for a couple minutes on each side and then slow cook them at Medium heat on the grill. I also make sure the patties are thinner in the middle so they cook up to even. We usually finish them off with some cheese on top as well. Best burger out was one with Guac, Bacon, Salsa, Jalapenos and Peperjack Cheese.
1 lb of Ground Round, 1/2 package of Lipton Onion Soup Mix, 1/2 cup of Sour cream, and either a little shot of Ranch dressing or some Worchestire sauce depending on how I'm feeling that day. Mix it all up by hand, form your patties (little thinner in the middle like Raceway said), then let stick them in the fridge for a bit. Get the grill to about 350-375, then toss them on for 3-4 minutes per side. They turn out nice and juicy, medium-rare. 5 min per side for medium. I like to top mine with a few slices of Muenster cheese, a fresh cut onion, lettuce, pickles, ketchup and mustard on a toasted Kaiser bun. BAM Best restaurant/bar burgers For a chain restaurant I prefer either Chilis or Red Robin. Both viable options. For local places, either Kuma's Corner in Chicago or Bulldogs out here in Wauconda. I would probably stab someone if I had to for either of their burgers, with the nod going to Kuma's. The pretzel rolls they server their burgers on are a-mazing.
For my burger I prefer beef over venison honestly. My dad raises a few cows every couple years, one for him, one for me and sells one. So I know everything my beef ate and how it was raised. When I cook a burger I'll put some onion powder a little garlic powder, pepper, little salt and maybe some lawreys and/or McCormick steak seasoning. I prefer it be cooked over charcoal and never with lighter fluid. I use a chimney starter. If I'm in a hurry or lazy I'll toss one on the stove. Sent from my iPhone using Tapatalk
Oops, can't forget the cheese (types vary) sautéd onions, ketchup and sometimes mayo. Sent from my iPhone using Tapatalk
When I'm in the mood for a naked burger, I don't even salt and pepper. But when I'm in the mood for an experience, then the only limitation is my imagination.
My fave is lean ground chuck with dry ranch seasoning mixed in. grilled with pepperjack cheese. I like wheat buns but thats just me.
cook to medium over med/high heat don't make the patties too thick melt pepperjack over the patty Hawaiian King Sweet Buns every so slightly toasted the standard toppings perfection
1# Venison, no fat mixed in. Add an egg and 1/4 cup oats Make patties and grill top with feta crumbles & melt swiss over that After you plate it (with or w/o bun) top with sauteed apples and sauerkraut D-lish! For a restaurant --> Famous Dave's Devil's Spit Burger
Usually my "at home" burgers are pretty plain. Just venison, nothing added. When I make them for people I mix olive oil & garlic powder & chili powder. I always add cheese, swiss & mayo or american w/ketchup & mustard. Chain burgers-Max & erma's is good, Red Robin isn't too bad and 5 guys is good. We have a lot of great local burger places. Burgatory being tops on the list by far & away. Fatheads has great burgers, that are a little out of the ordinary too. Best overall bar food in the city. And there is also Tessaro's. Any of these 3 places kills a burger gotten from a chain, even a good chain.
Crazy Burgers: Take one softball sized ball of deer burger and flatten it into a patti. Fold a piece of bacon into a v-shape and put in a frying pan. Press the burger onto the bacon and cook on medium heat. Flip it over and repeat with another piece of bacon on the other side. On the side, stir fry peppers and onions One Hard fried egg Two Grilled cheese sandwiches. When everything is done, use the two grilled cheese sandwiches as buns and put the peppers and onions and the egg on top of the patti. Deep fry one whole potato cut into wedges and serve with the sandwich. Its called a crazy burger for a reason.
I use ground chuck. I first fry up some bacon and crumble it in to small pieces. Then I finely chop an onion. I hand mix that all together along with some onion powder, garlic powder, salt and pepper...and also mix an egg in there to keep it all together. I make them in to about 1/4 pund patties. I lay one patty down and place 2 slices of cheese (whichever you like) on top, folding in the corners. Then lay the other patty on top and mold the edges of the burgers together so that all the cheese doesn't leak out. I start out with the grill on high heat and I sear the first side, then flip the burger over and turn down the heat to medium, and cook for about 5 minutes or until it isn't bright red blood pooling on top. I like mine pink...so if you don't you may want to cook a bit longer. Then be careful when you bite in to the burger because the hot melted cheese oozes out. YUMMY! The cheese is where I change things up depending on what everyone wants. In our house...everyone wants something different. One person likes just american cheese, One likes just Swiss, One likes one of each, One doesn't like any cheese at all and just gets a plain burger. I also sautee up some mushrooms for a mushroom and swiss. The possibilities are endless.
I use ground chuck, a little salt n pepper and maybe some garlic powder. Cook it hot and fast to medium. As far as places I have ate the best burger, we have a local burger joint called Krekles which serves brown bag burgers. Think Five Guys but a notch better, and they have been around far longer than Five Guys. As for the best burger I have ever ate, there is a local bar in town called The Winery (they dont serve wine). They have, without a doubt, the best burger you will ever taste. Nothing fancy, just a burger, cheese, ketchup and mustard but it is oh so tasty.
