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id like to discuss how people make their own hamburgers, one of the great staples of fast food, but not quite so easy or convenient to make at home ill start i as the original poster, as is tradition. usually ill get the idea in my brain to make hamburgers at home if i see potato buns on sale, then ill track down some beef. from there i will likely have the rest of the fresh ingredients to put together my favorite version of the hamburger. for me i can enjoy a multitude of burger styles. in fact when i grew up there was a shop that had like 30 different ingredients you could put on the burger. while entertaining and maybe good for business thats just too many options. when i make burgers at home i keep it simple, its the henry ford of burgers, you can have any burger you want as long as its exactly like this (except sometimes with vegetarian option) 1: top bun toasted (potato bun if possible) 2: mayo on top bun 3: tomato 4: purple onion 5:lettuce 6: cheese if you want (sometimes i dont care for a cheeseburger) 7: THE BEEF (so i always do my burgers smash burger style, thin, no extra ingredients, i think if you put egg in your burger you are a loving idiot) 8: mustard, a tiny bit of ketchup, and pickles 9: bottom bun toasted so there you have it, that is how i make a burger and in my brain its great, but compared to just going out and getting a burg at mcdicks its a bit of setup, not even that bad, but more than say making a baked potato so that said, i implore you to share, do you like burgers fully loaded? or are you a smash burger fan? looking forward to reading your comments, smash that reply button.
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Sep 14, 2024 07:05
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My favorite burger build is Fat patty, medium Cheese Bacon BBQ sauce Onions, probably fried maybe sauteed A nice quality but soft bun Others are fine too but that's my favorite
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Sep 14, 2024 07:17
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Rubber Chicken posted:My favorite burger build is i love that burger build, for me the sauteed onions and bbq sauce get it to that next level thanks for the reply and keep on burgin
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Sep 14, 2024 07:25
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I don't really make burgers anymore, mostly since I am on a diet (even if I did break that diet last week because of stress reasons) I used to love making the most unhealthy burgs known to man. Luther burgers, peanut butter mixed in with the patty, you name it, if it was a health hazard I ate it. A real change from my mainly vegetable-based diet I eat now. There is a particular burger I still try once in a while: Brioche bun, mango chutney mixed with curry and yoghurt, chicken fillet, feta cheese and any kind of sweeter onion slice. As well as any kind of green you think fits. Gives me horrible hiccups but it is dang delicious.
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Sep 14, 2024 07:34
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Since I was a kid my mom would always make burgers with french onion soup mix and thawed/drained frozen spinach mixed in. I hate them. I usually stick with a smash burger at home tho, double with cheese and mustard/pickles sometimes mayo. Always toast your buns.
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Sep 14, 2024 07:36
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Rubber Chicken posted:My favorite burger build is I love a good Western burger. The best burger I've made at home is the French Onion Soup burger, double thin patty smashburger with Gruyere melted on top, F.O.S. from last night boiled down to a jam like consistency, and an egg to top it off, since this is for brunch. Nice crusty bread like ciabatta that can hold up to the soup sauce.
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Sep 14, 2024 07:37
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evilmiera posted:I don't really make burgers anymore, mostly since I am on a diet (even if I did break that diet last week because of stress reasons) I used to love making the most unhealthy burgs known to man. Luther burgers, peanut butter mixed in with the patty, you name it, if it was a health hazard I ate it. A real change from my mainly vegetable-based diet I eat now. however i can not at all condone the brioche bun. my burger brain rejects the brioche bun. give me something firm and decorated with poppy seeds if you want to load it up. all others will die, die, die by my beef and toppings,
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Sep 14, 2024 07:40
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I do burger bun burger bun burger bun burger bun burger bun burger bun burger bun burger bun burger bun burger bun burger bun burger bun burger bun, ketchup, American cheese, bun
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Sep 14, 2024 07:40
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Burg it slow. Burg it hard.
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Sep 14, 2024 07:44
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Sometimes I get a hankering for my mom's homestyle hamburgers. -93/7 patty, way too thick, cooked for about 10 minutes too long at too low a temperature. On a gas grill if it's nice out. -ketchup - yellow mustard -miracle whip -big 'ol tomato slice -single large sheet of iceberg lettuce -a thick slice of cheddar cheese with no hope of melting -extra dill pickles -the cheapest possible bun, only toasted if you ask nicely and repeatedly.
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Sep 14, 2024 07:45
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Sep 14, 2024 07:47
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not my standard, but today i tried out an oklahoma burger to pretty good results 4-5 oz 80/20 beef per patty 2-3 oz yellow onion ~1/8" thick per patty american cheese potato bun yellow mustard ketchup work beef more than usual season heavily put on a roaring hot skillet smash top with onion flip when bottom of patty is crisp put on american cheese put top and heel bun on buger and steam until outward onion are crisp scoop burger and top bun, add heel and pinch off spatula add mustard and a splash of ketchup honestly it ended up being one of the better burgers i've made. i was skeptical of not toasting the bun, but having it absorb the onion steam and beef grease contributes more than enough the splashed fat around the skillet was a bit annoying, but not the worst mess when using a splatter guard edit: forgot to add that next time i would reduce the amount of onions slightly to closer to 1.5-2 oz. got some nice charring, but mostly steaming and it was bit of a mouthful
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Sep 14, 2024 07:50
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TrashMammal posted:
however your extensive description leads me to believe that id like it i just cant follow some of the steps. im still not sure what a collard green is, and im 39, 40 in october, and then like, uhh a lot of other things but thank you for coming out numberoneposter fucked around with this message at 08:14 on Sep 14, 2024 |
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Sep 14, 2024 08:12
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For me it's pretty much the approach Kenji Lopez-Alt takes to the Oklahoma Onion burger: 1/4 lb beef flattened to 1/2 in patty Onions, cut thin with a mandolin American cheese slices (Kraft singles specifically) Sliced pickles (Claussen dill) King's Hawaiian hamburger buns Kosher salt and pepper Season one side of burger meat with salt/pepper. Burger goes in hot cast iron seasoned side down, smash down the burger with a press/spatula with the thinnest parts at the edges. Pile a stack of thin-sliced onions on top of the burg, season the onions with salt and pepper. After the burger edges get brown and crispy and the burger can move freely from the pan, flip with a long thin metal spatula so the onions are under the meat. Tuck stray onions under the burg. Slice of cheese on top, then the top bun, then the bottom bun on top of the top bun, then throw a lid on the pan. The steam from the cooking onions will soften the bun. Lid off and get the bottom part of the bun on a plate, scrape the gooey mess out of the pan, deposit on the plates bottom bun and enjoy. Don't even need condiments and it's the best, trashiest, greasiest burger I've ever made. Kraft singles are like 95% plastic but they melt perfectly and add to the whole vibe.
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Sep 14, 2024 08:14
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numberoneposter posted:i appreciate you enough to say this burger recipe doesn't jive give in my brain i've never made it, but thinking about a good collared green profile and a burger i could see how it would be copasetic. but greens require work and time and burgers do not, so they don't really jive unless you happen to have a pot of collared greens in your fridge at all times
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Sep 14, 2024 08:37
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I like my burgs with sauteed onion and mushrooms, mustard, bell peppers and lettuce/spinach. I'll put a tomato slice on it if its available.
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Sep 14, 2024 09:06
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Sounds like a good burger op but I’m removing a star for listing your toppings top to bottom. ISO 6969 clearly states that burg stacks be listed bottom to top. Anyway my go-to at home is toasted potato bun, romaine, 80/20 BEEF seasoned w/ salt n freshly cracked pep, cheese (preferably American for melt), tom, some kind of pickle (preferably jalaps or banana pepps, but I’ll use whatever we got that isn’t bread n butter), red onoion, top with other half of toasted potato bun. I’m not really a sauce on burgs guy as I prefer to let the meat do the talking.
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Sep 14, 2024 11:47
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Boil em mash em stick em in a stew
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Sep 14, 2024 13:31
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Rubber Chicken posted:My favorite burger build is This is a good burg.  I like the onions done up really thin and fried as onion straws. Regular burger with a fried egg is also a good choice.
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Sep 14, 2024 14:25
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big juicy burg slice of black pudding fried egg
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Sep 14, 2024 14:47
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we make homemade buttermilk buns. good but not fancy beef from a butcher shop with lots of seasoning. then i thow 18 month cheddar, a tomato slice and mayonnaise and ketchup on ere
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Sep 14, 2024 14:52
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My perfect burger is just jalapeno cheese rolls with mayo and onion on a 1/3rd lb 85/15 burger cooked in bacon grease (white American cheese, the bacon is optional)
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Sep 14, 2024 16:23
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my favorite is a patty melt on Texas toast with sauteed onions, bacon, Swiss, mayo and mustard
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Sep 14, 2024 16:25
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GhostofJohnMuir posted:have a pot of collared greens in your fridge at all times 
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Sep 14, 2024 16:46
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beef tomato shredded lettuce colbyjack cheese pickles ketchup mustard diced onion or beef swiss cheese mushrooms grilled onions and mayo p much just these two whenever. out of a normal package i manage like 2 burgers for myself and an unseasoned cooked one for the boy
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Sep 14, 2024 16:52
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oh seasoning is almost always just salt black pepper and msg. but ive been known to sometimes use red pepper or smoked pap instead
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Sep 14, 2024 16:53
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BTW toasting your buns is so 2000 and late, put them in the air fryer next time
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Sep 14, 2024 16:54
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French onion soup mix still isnt bad imo, but now i just do salt and black pepper
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Sep 14, 2024 16:58
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collards are the best
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Sep 14, 2024 17:03
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cumpantry posted:BTW toasting your buns is so 2000 and late, put them in the air fryer next time brioche buns seem to be current thing for burgies and they loving suck imo
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Sep 14, 2024 17:09
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cumpantry posted:oh seasoning is almost always just salt black pepper and msg. but ive been known to sometimes use red pepper or smoked pap instead i didn't know there was "seasoning" like that i just make my own - garlic, onion, salt, pepper
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Sep 14, 2024 17:11
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Panic! At The Tesco posted:brioche buns seem to be current thing for burgies and they loving suck imo theyre sugary and strange. potato is top tier, sesame and ciabatta are really good too. but hell im not picky ill make a burg with some poo poo wheat storebrand buns
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Sep 14, 2024 17:13
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homemade, dense, not foamy or cakey or sweet, buns from a regular or buttermilk recipe feels like living in luxury i will never know
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Sep 14, 2024 17:14
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i used to live near a mennonite village and the bakery there produces the tastiest buns ive ever had. i think they were potato but ive never had potato that good.
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Sep 14, 2024 17:16
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is "black & bleu" a popular style? A place I used to go to had one: beef patty with lettuce tomato bacon, blue cheese dressing + crumbles. I think the "black" is from a small amount of blackening seasoning on the patty
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Sep 14, 2024 17:20
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blackened seasoning is really drat good on burgers too wow i should swing by the grocery today...
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Sep 14, 2024 17:27
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Haverchuck posted:is "black & bleu" a popular style? A place I used to go to had one: beef patty with lettuce tomato bacon, blue cheese dressing + crumbles. I think the "black" is from a small amount of blackening seasoning on the patty I used to get it a lot in the 2000s but I feel like it's been relegated to diner menus for the most part
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Sep 14, 2024 17:38
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rice burger is another solid one https://www.youtube.com/watch?v=TWoEcVMaN6k
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Sep 14, 2024 17:49
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hiding mustard and pickles under the beef patty is a crime.
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Sep 14, 2024 17:56
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Bonzo posted:hiding mustard and pickles under the beef patty is a crime. I like mustard on burgers but agree on the pickles
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Sep 14, 2024 18:01
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