What makes the most memorable burger?

Fresh home grown grass fed beef!

 

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

 

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.

 

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

 

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.

 

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

 

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.

 

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

 

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

 

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.

 

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

 

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.

 

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

 

*"surf 'n' turf" burger from Wolfgang Puck's CUT restaurant in Las Vegas. fresh bake bun with 1/2 lb. Maine Lobster, Kobe beef, veggies & home made sauce. very tasty!
*MOS Rice Burgerhttp://en.wikipedia.org/wiki/MOS_Burger#MOS_Rice_Burger

 

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

 

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

 

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

Stefan

 

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.

 

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

 

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