What? No hamburger thread.

Not unusual, just diverting from the norm. Throw some sage on your next burgers and let me know what you think.

Or were you referring to the spinach and green pepper? I was going to get white onion but they all looked gross so I decided to so something different. And it was excellent.

 

Jason...You said it better than I did - diverting from the norm. Did you sauté the spinach and peppers first, or just raw?
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Just raw.

I love a good crunch of onion and now in this case bell pepper. The spinach actually wilts down a little with the hot burger on top. Bun>spinach>meat>green onion>bun

 

Did a pretty basic burger last night. I just added some steak spice from a local chain restaurant. I like them rare and making them myself is the only way to get them like that.

The restaurant is called the Keg. Just below Ruth Chris and just above Outback. They have a couple American locations, in Washington State, Arizona, Texas and Colorado. They make good burgers and a decent steak. https://www.kegsteakhouse.com/

 

Wait, Z, you cooked?!?. I thought you were the king of eating out. Seriously, I think you're right on, simple is better with burgers. Get the best ground beef you can find, cook simply over fire or on flat top, and have at it...T

 

Rare occurrence. Restaurants here think its illegal to serve med rare burgers. I don't like beef anything cooked straight through. So have to make it myself.

 

Yep, rare and medium rare burgers can be a struggle when eating out. That is why I only eat fast food burgers when I'm eating out & the rare (pun inadvertently intended!) mood for a burger strikes me. If I'm gonna eat a burger out, I'd rather not pay a hefty sum for a disappointing gourmet burger. If I want to go gourmet, I'll do it at home where I control the ingredients and cooking methodology...T

 

Home is easier. Most of our burger joints are mediocre. A few slightly better options in WA, but I'm not making it to my house there this summer. Puppy won't have the required shots to cross the border until the end of Sept.

I have neighbors with cattle. Its easy to buy a side of beef. I drive the butcher crazy because I want most of it grounded. The cheaper cuts for the dogs. The more expensive ground beef cuts for me and hamburgers. Also annoys the butcher on the few steaks and prime rib, I want most of the fat kept on. I love the fat. More fat the better.

 

I'm a fan of cooking steak with the fat, then pruning it off after cooking, but before serving...T

 

I got a pac of those from HEB the other day too, they were prime beef, infused with bacon and some herbs of some sort. must have been over a 1/2lb+ each. Did not even have to season, thru them on the very hot grill and put good sear on both sides then moved to the top rack until the seeping juices just turned clear, then added a piece of Swiss and a piece of sharp cheddar to melt on. Once the cheese melted I put the top bun on it(not toasted), the bottom bun I slathered in butter and toasted on the grill. Dang it was so good!!! I need to get me some more of them!!!

 

So, they came with blue, then you added more Swiss and then cheddar? Wow. Super cheesy!

One of my favorite burgers with cheese is ground wagyu (or grass fed), S&P, thin slices of Granny Smith apples, top with brie. Serve on a lightly toasted, buttered brioche bun. A tad frou-frou but now and then a good chance of pace...T

 

No, sorry I was not clear there, mine did not have the blue cheese. They have several different types made up. Pretty tasty none the less!

 

OK, that makes more sense. Sounds great at any rate…T

 

One of the best burgers I've eaten while eating out, the lobster/Kobe burger
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Unusual combo. Where'd you order that?
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Just noticed this thread. Only thing I have to add is: wow, are the hamburgers in Scotland amazing. I hadn't been in 20 years. First restaurant: 'that's the best burger I've ever eaten!' Second restaurant, 'No, THATs the best burger I've ever eaten.' Third and subsequent: 'The beef here is amazing.'
I assume it's the cattle (see photo) but who knows; climate? Food?
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Good beef is the key. What toppings? Simple toppings plus great beef = awesome burger. What are the names of these fine establishments?

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I just read that Shake Shack will soon be opening here in Houston in the Galleria area. They look like the old school burgers a lot of us grew up eating, can't wait.

 

That's pretty lean beef on that Scotty. Probably would have to add fat (bacon) to that burger.

IMO, the key to a great cheeseburger is the combination of good beef with plenty of fat, a good sizzle put on the outside and fresh adornments. My favorites include a double patty as I can make them thinner for a good crisp with cheddar cheese, lettuce, tomato, fresh onion and a good dill pickle slice. Mustard and sometimes mayo if I feel like it.

 

So, you prefer the griddle to grill for burgers? I try to combine both by cooking them on a griddle over a charcoal fire...T

 

Yeah, I like a really hot piece of flat iron to cook on versus the grill. I'm making one now for the farm when I burn.

Here's my hero. I have most of his cook books.

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^ Johnny Nix - very cool. I like him. I've seen a couple of his episodes cooking with Dutch ovens. Great stuff...T

 

The Oinkster....
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^ Meat as a condiment! Yummy!
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