Hamburger Master Thread

[cholent]

Imo Too much focus on toppings and condiments. I want to learn how to make the perfecr burger without all the frills.

amazingribs.com

[aygart]

Imo Too much focus on toppings and condiments. I want to learn how to make the perfecr burger without all the frills.

+1 and then the other stuff are less relevant. Meathead has a nice section on burgers.

[Sport]

amazingribs.com

Good to know his my guide to all things smoked guess I'll give him a shot on burgers. Thanks.

[Mordyk]

I love a good juicy burger but i dont understand the hate against the condiments.  Everything adds different layers of flavors.

I like burgers medium with some type of mayo/aoli, guacamole,facon, shoestring fried onions

[aygart]

I love a good juicy burger but i dont understand the hate against the condiments.  Everything adds different layers of flavors.

I like burgers medium with some type of mayo/aoli, guacamole,facon, shoestring fried onions

some condiments are great but overdoing with a really good burger is like eating a steak with ketchup. The burger can get overpowered.

[yitzf]

House of Dog, Miami

[JTZ]

some condiments are great but overdoing with a really good burger is like eating a steak with ketchup. The burger can get overpowered.

You don't put mayo on your steak? 

[Mordyk]

House of Dog, Miami

Raw onions?  Have you ever watched a cooking show that the contestant was not beaten for using raw onions?

[aygart]

You don't put mayo on your steak? 

What gave you that idea?

[JTZ]

What gave you that idea?

It was rhetorical.

[davidmal]

What gave you that idea?

It was rhetorical.

I am a fan of bearnaise sauce

which is similar to a mayonnaise

[mendy from lakewood]

anyone want to host a burger DO?

[chevron]

I cut down on red meat but, I used to cook 1 onion together with shiitake mushrooms in a frying pan till caramelized.

Nowdays I cook burgers in my cast iron skillet, i dont form a patty, rather I grab the meat in a chunk, salt it and form the patty by pressing it to the skillet for contact heat, once it sears I flip.. my burgers come out medium done, mostly because I was raised on raw meat and bacteria paranoia and though my steaks are bloody rare eh i dunno..occasionally i do medium rare.

see http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

I trust a restaurant in that the meat was freshly ground that day and less bacteria exposure

my friend yed does http://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html

my dream come true: http://aht.seriouseats.com/archives/2013/05/the-burger-lab-dry-aged-burgers.html

[davidmal]

I cut down on red meat but, I used to cook 1 onion together with shiitake mushrooms in a frying pan till caramelized.

Nowdays I cook burgers in my cast iron skillet, i dont form a patty, rather I grab the meat in a chunk, salt it and form the patty by pressing it to the skillet for contact heat, once it sears I flip.. my burgers come out medium done, mostly because I was raised on raw meat and bacteria paranoia and though my steaks are bloody rare eh i dunno..occasionally i do medium rare.

see http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

I trust a restaurant in that the meat was freshly ground that day and less bacteria exposure

my friend yed does http://www.seriouseats.com/2015/08/the-food-lab-complete-guide-to-sous-vide-burger.html

my dream come true: http://aht.seriouseats.com/archives/2013/05/the-burger-lab-dry-aged-burgers.html

Wow well said
Like Given!

I love it medium rare as well but i cook it to med+ ever since i went to Amsterdam Burger and Mike's Partner explained to me the concept of how when meats grounded all areas become surface area and are exposed to bacteria quicker.

[chevron]

Wow well said
Like Given!

I love it medium rare as well but i cook it to med+ ever since i went to Amsterdam Burger and Mike's Partner explained to me the concept of how when meats grounded all areas become surface area and are exposed to bacteria quicker.

ABC is overcooked. There should be less risk to bacteria in a restaurant kitchen and freshly ground

[davidmal]

ABC is overcooked. There should be less risk to bacteria in a restaurant kitchen and freshly ground

I agree as well

I liked the lesson not the burger

[shulem92]

I agree as well

I liked the lessen not the burger

Lesson. Ahhh!

[davidmal]

Lesson. Ahhh!

some words just don't make sense.

Less ON
Less In
Less En

[cholent]

[davidmal]

Wiki Updated

Post a Burger from a restaurant and your name will be forever entered into the Wiki
or intill someone posts a better picture of the same burger....