Foo - Best recipe for cooking a burger?

Burger King went public today. Maybe we can drop their stock trading price a few bucks by finding the best recipe for a burger.

Meat, condiments and toppings, bun, method of cooking?

Mine:
Lean ground beef, with a pinch of garlic powder and a pinch of cumin per #. (1# makes 4 patties at our house.)
Cooked on a hibachi, with Kingsford briquettes, started with an electric starter, not fuel. Don't put the patties on till ALL the coals are ALL white.
Medium or mild cheddar cheese, 1/8" slice.
1 leaf of iceberg lettuce.
1 very thin slice of white onion.
a glob of Thousand Island dressing (on the patty, not on the bun) any brand.
Bakery roll, whole wheat, with or without seeds on it.

Kind of boring and traditional, but it works for me!

BK sucks. Another fine example of people paying a company to poison them with continously unsafe and carconagenic foods.

beef, salt, pepper, grill. cook to med. rare and serve on toast.

I bought this tex mex seasoning that I've been putting on. Some weird but good romanian lettuce, onions, peppers, tomatoes and cheddar jack cheese with mayonnaise, ketchup and mustard. mmmmm yummy

mix chopped cilantro with the ground beef before you form it into patties. Yummers.

Oh, yeah, cilantro! Good idea. We put it our kebabs.

mix chopped cilantro with the ground beef before you form it into patties. Yummers.
I don't buy ground b eef :( I get the prefabbed beef patties because I go through it so slow that I would have to chop it up, freeze it , then thaw it when Im going to use it which s is soo time consuming and requires planning the meals out, which never happens as some days/weeks I'll go all day with only eating one real meal a day.

I know that feeling...we had a BBQ and my friend brought the ground beef for twenty people, so that's why it worked so well.

I don't buy ground b eef :( I get the prefabbed beef patties because I go through it so slow that I would have to chop it up, freeze it , then thaw it when Im going to use it which s is soo time consuming and requires planning the meals out, which never happens as some days/weeks I'll go all day with only eating one real meal a day.
Yeah. Cooking good food is a pain in the ass for one person. I can never buy grapes because they'll go bad before I can eat them all. Same thing with salads. All meat has to be frozen otherwise it'll go bad, too. It seems kind of a waste dirtying up 3 pots and an assortment of cooking utensiles to make myself dinner when I can just make a turkey sandwich.

Yeah. Cooking good food is a pain in the ass for one person. I can never buy grapes because they'll go bad before I can eat them all. Same thing with salads. All meat has to be frozen otherwise it'll go bad, too. It seems kind of a waste dirtying up 3 pots and an assortment of cooking utensiles to make myself dinner when I can just make a turkey sandwich.
Yep. Except with the grapes. If I buy grapes from Wal-Mart I can usually have them eaten in under 1 week which is about all they are good for :D

Mix egg and teryaki sauce with the burger meat, then cook over cedar chips. OMG!!!!

i like to add garlic, onions, and spicies to the meat before forming the patties. once it's on the grill i'll slap on a coating of bbq sauce and some cheese. and of course the buns need to be toasted.

also, don't forget about turkey burgers. people are too quick to dismiss those. they can taste freakin good if they're done up right.

Yep. Except with the grapes. If I buy grapes from Wal-Mart I can usually have them eaten in under 1 week which is about all they are good for :D
Wow. I buy from either Albertson's or Reasor's (local chain) and their grapes start turning after 3 days.

also, don't forget about turkey burgers. people are too quick to dismiss those. they can taste freakin good if they're done up right.
I bought a box and they are sitting in my freezer and I've yet to open it up and try to cook one of those

Wow. I buy from either Albertson's or Reasor's (local chain) and their grapes start turning after 3 days.
Hence my rant with Wal-Mart versus local / most other food chains. Every single time I buy vegetables and fruit at a local food chain it almost invariably spoils in 1/3 to 2/3 the time that its supposed to last. And I usually had to pay alot more money for this fruits and veggies that last a very short period of time.

I bought a box and they are sitting in my freezer and I've yet to open it up and try to cook one of those

i wish i were you right now. sadly my freezer has nothing but ice and green beans at the moment. oh, and some old bread. why do i freeze bread? i'll never defrost it. it's been in there for 2 months now. :(

i wish i were you right now. sadly my freezer has nothing but ice and green beans at the moment. oh, and some old bread. why do i freeze bread? i'll never defrost it. it's been in there for 2 months now. :(
:roflmao: Yes my freezer stays well stocked, usually because I raid Karldar's fridge and freezer quite frequently :D

I freeze my bread. Keeps it from going bad and I'm going to toaste it anyway, frozen or not.

I freeze my bread. Keeps it from going bad and I'm going to toaste it anyway, frozen or not.
My parents freeze their bread. I'm not sure why. They go through it like 10 times faster then I do and I don't freeze mine.

Well, it depends. If it's a nice fluffy rye bread, I won't freeze it as it's gone in 2 or 3 days. But if it's some loaf of sandwich bread, I'll freeze it. Sometimes it'll be gone in a week, sometimes it'll be there for a month and a half.

I start with ground round.

Make a mixture of 1 part salt, 2 parts ground black pepper, 4 parts crushed red pepper, and 2 parts dehydrated onion. This is my burger seasoning. Mix this into the meat before cooking. I tend to make aobut a 1/4cup of seasoning for about 8 quarter pounders.

Now, the only way to prepare these truly magnificent burgers is over a mesquite wood fire....get out your grill, and git 'r done!

Serve with cheese of course....nothing but Muenster will suffice.

And for the side, garlic mashed potatos, and some greens.

I like my food spicy, so the recipe is a little on the hot side. The reason for dehydrated onions, is they "rehydrate" in the burger's own juices, and since they do not have moisture of heir own, they also do not cause uneven cooking like fresh onions do.

If you want a little more spice, get rid of the crushed red pepper from the seasoning, and put some Thai Chilis in place...be careful though....those little suckers have bite!

ground beef
quarter pound of sweet pork sausage for every pound of beef
half a white onion, diced
anaheim pepper, diced
garlic, one clove per pound of beef
oatmeal to keep the patty together

mix

cook over grill to taste though medium rare is best
throw a slice of pepper jack cheese across the top
place on bun with Chard, red onion and jack daniels BBQ sauce.
eat three, drink beer, ride the calories off tomorrow

i like to add garlic, onions, and spicies to the meat before forming the patties. once it's on the grill i'll slap on a coating of bbq sauce and some cheese. and of course the buns need to be toasted.Exactly how I do it minus the BBQ sauce. However, it sounds good. I think I'll try it.

SB

...just slap it on a propane grill and cook

...just slap it on a propane grill and cook
I see your propane grill and raise you one conventional frying pan on an electric oven :p

Serve with cheese of course....nothing but Muenster will suffice.

Somewhere, Jimmy Buffett has a smile on his face....

I think MetalClydesdale's burgers on catatonic's grill wins the prize.

Somewhere, Jimmy Buffett has a smile on his face....

I know what YOU were thinking of.....


Tried to amend my carnivorous habits.
Made it nearly seventy days,
Losin' weight without speed, eatin' sunflower seeds,
Drinkin' lots of carrot juice and soakin' up rays.

But at night I'd have these wonderful dreams
Some kind of sensuous treat.
Not zucchini, fettucini, or bulgar wheat,
But a big warm bun and a huge hunk of meat.

Cheeseburger is paradise.
Heaven on earth with an onion slice.
Not too particular, not too precise.
I'm just a cheeseburger in paradise.

I like mine with lettuce and tomato,
Heinz Fifty-seven and French fried potatoes.
Big kosher pickle and a cold draft beer.
Well, good God Almighty, which way do I steer
For my cheeseburger in paradise.

Heard about the oldtime sailor men,
They eat the same thing again and again;
Warm beer and bread they say could raise the dead.
Well, it reminds me of the menu at a Holiday Inn.

But times have changed for sailors these days.
When I'm in port I get what I need.
Not just Havanas or banana or daiquiris,
But that American creation on which I feed.

Cheeseburger is paradise medium rare with mustard'd be nice
Not too particular, not too precise
I'm just a cheeseburger in paradise.

I like mine with lettuce and tomato
Heinz 57 and french fried potatoes
Big kosher pickle and a cold draught beer
Well, good god Almighty which way do I steer

For a cheeseburger in paradise
Makin' the best of every virtue and vice.
Worth every damn bit of sacrifice
To get a cheeseburger in paradise.
To be a cheeseburger in paradise.
I'm just a cheeseburger in paradise.

Another variation is you get an onion (perferably red) and chop it up to a medium to fine dice. Throw it in a pan with olive oil sautee them up till cooked and browned. Pull them off on a plate, let em cool. And then throw them back into the mix with the meat (eithor beef or turkey/lamb mix)

I actually like putting things like what I said above in my burgers. Brings it up to a new level :)


Oh another really basical way of doing a burger is forming the patties, putting the "season all" seasoning salt on each side then throw em on the grill. Seasoning salt rules. Plus no MSG :)

eat three, drink beer, ride the calories off tomorrow
What's the proper beer?

I like burgers with bleu cheese and mushrooms.

The blue cheese is good, but to saute mushrooms in the kitchen while doing burgers outside is sort of a pain in the neck. For me, I like the simplicity of cooking on a grill and not on the stove.

What's the proper beer?

Depends on the time of year (I grill year round). In fall and winter I'll match that with something heavy and dark, Black Butte Porter, Guinesss, Murphys Irish Stout, sometimes a brown ale like Red Tail Ale or Downtown Brown, the slightly bitter edge picks up the onion and pepper and compliment the tartness of the BBQ sauce.

In the summer I'll usually keep the Guiness but you can also go with lighter summer ales if you prefer. For summer beer I stick to Widmere Brothers Hefeweizen, a Drop Top Ale, Golden Falcon Ale, Mirror Pond Pale Ale or New Belgium Fat Tire Ale.

The sweetness of all of these compliment the peppers and onions fairly well and pick up a hint of sweet off the BBQ sauce.

That being said, I'm new to Claifornia and have had to learn about beer all over again since leaving Oregon so I may have missed something.

Why do you have to learn about beer all over again?? I thought Oregon is the epicenter of the microbrew world...

Another variation is you get an onion (perferably red) and chop it up to a medium to fine dice. Throw it in a pan with olive oil sautee them up till cooked and browned. Pull them off on a plate, let em cool. And then throw them back into the mix with the meat (eithor beef or turkey/lamb mix)

I actually like putting things like what I said above in my burgers. Brings it up to a new level :)


Oh another really basical way of doing a burger is forming the patties, putting the "season all" seasoning salt on each side then throw em on the grill. Seasoning salt rules. Plus no MSG :)

For me, the basic burger with just some seasoning salt on both sides is the best. Don't get me wrong, its good to mix it up sometimes, but just plain beef (good beef mind you) is so good. As far as seasonings, I prefer either Lawry's Seasoning Salt or some stuff that I get from a spice shop in Milwaukee.

Mix in with the ground beef: soy sauce, worcestshire sauce, garlic, chopped onion.

Make big patties. Place in hot skillet, smash down to sear the meat. Cook 2 minutes. Flip over, smash a bit to sear the meat, cook 3 minutes.

While meat is cooking, buns should be warming in the oven or being toasted on the griddle/grill/cookie sheet on top of stove.

Serve with favorite condiments. cheese, pickles, peppers, mushrooms(sauteed in butter, red wine, garlic, soy sauce), mustard(all kinds), ketchup, Heinz 57, lettuce, tomatoes, bacon, more onions, tobasco sauce, etc.

I estimate I've cooked over 15,000 burgers in my time.

Oh and when it comes to good beef, nothing compares to beef from your friends farm (grass fed cows=yummm!)

Never made a beef burger, but....

Take two large fresh Tuna steaks and thinly slice off each side.
Throw these in blender whilst getting griddle insanely hot.
Add a healthy dose of wasabi paste to contents of blender - add salt and cracked black pepper to taste.
Blend.
Remove Tuna mulch from blender and place on floured chopping board.
Form four medium sized patties, throw on griddle for about ten seconds per side.
Serve on hot, crusty white bap.

Delicious.

Why do you have to learn about beer all over again?? I thought Oregon is the epicenter of the microbrew world...

I moved away from home and I can't get many of the beers I used to drink here in the wilds of Northern California unless I want to head into the city to find a Beverages & More. I'm having to teach myself about Ca. microbrews and brew pubs. Its not a re-education I mind though. :D

Boy do I miss that golden land though, it honestly seemed you couldn't walk into restaurant that didn't breww its own beer on the premises. Made for a very alcoholic college career.

I estimate I've cooked over 15,000 burgers in my time.

Work at McArches, eh?