What makes the most memorable burger?

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?

 

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.

 

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

 

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

 

That sounds delicious Brian. Is it too soon to talk about a KKF cookout at your place?

 

Ham, pepporoni and provolone cheese.

 

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

-Andy

 

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

 

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.

-Andy

 

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...

 

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.

 

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.

 

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.

 

Medium.

-Andy

 

This^^^^^
And of course a nice Dark Belgian Beer!!!

mmmmm Corsendonk...

 

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

-Andy

 

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

 

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.

 

Blasphemous, all of it! Get the rope boys.

 

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