Hamburgers

It has been a long time since I have had a hamburger.  I find that writing about something I would like to have helped.

My Favorite Burger:


source

I thought of this thread for inspiration:

https://permies.com/t/152335/Stack-Burger-Trimming-Burger

I asked Google for some hamburgers recipes and thought these articles looked good:

From the Best Burger article



#18 Everything Burgers

Best Burger Recipes That'll Be the Star of the Cookout

I like Chef John's Recipes:

Chef John's Juicy Lucy

This hamburger isn't just any old cheeseburger. Depending on whom you talk to, this cheese-stuffed burger is either called a "Juicy Lucy," or a "Jucy Lucy." That's because two restaurants in Minneapolis claim to have invented it, and they spell it differently. Make sure you thoroughly and thoughtfully press the edges of the two patties together to seal in the cheese stuffing, which keeps the meat juicier. Spread your favorite burger sauce over the bun.

Ingredients

   6 ounces ground beef

   4 drops Worcestershire sauce, or to taste

3 pinches garlic powder

freshly ground black pepper, to taste

kosher salt, to taste

1 pinch cayenne pepper

1 slice Cheddar cheese

   1 hamburger bun, split

   1 slice tomato

   1 leaf lettuce

Directions

   Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.

   Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto a patty; cover with other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.

   Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.

source

https://www.allrecipes.com/recipe/267875/chef-johns-juicy-lucy/

A post close to my own heart!
I've been making smash burgers for the last month or so.
On electric, gas, and charcoal fired griddles, indoors and out, they are always very good and fast.
Charcoal is exceptional,  it gets ripping hot in no time, and you get that grilled taste.


I finish mine with mayo,chilie crispe, and pickled onions.
A buttered, toasted English muffin is the prefered bun.

Yesterday, we went to the local Farmers' Market to get some tomatoes so we could have hamburgers.

Guess what?

Not a single basket of produce.  Everything related to produce was in jars!

There were also home-baked loaves of bread.

I didn't see the Mexican food vendor or the pork food vendor though they were probably there.

I wasn't found of the music that was being played, the local radio station would have been better.

We did enjoy hamburgers for supper, just without the tomatoes...

I love burgers, especially topped with homemade pickled jalapenos, diced onions, and Heinz ketchup. From waygu burgers on down, I love burgers.
However, I have a shameful vice.
I love what I call "scuzzburgers" or "ferry-burgers". after the memory of the best scuzzburger I ever had while taking a ferry.
Meaning burgers bought from shaky concession stands (like on seasonal ferries or at high school football games). Burgers-of unknown-ingredients (soy mixed with beef?) wrapped in paper-lined foil and kept in plexiglass warmers. The bun is smushed, the cheese artificial, and I find them to be so nasty good!
Please don't tell the waygu beef burger I once had in Sausalito.

Sorry to be late to this party, but I also love a good cheeseburger.  I once followed the Alton Brown burger method, and it was hands down the best burger I have ever stuffed in my face.

https://altonbrown.com/recipes/best-burger-ever/

I'm the kinda guy that usually loads on all the toppings, so I was shocked at how much I loved this.  First time, I did it without the lamb and it was good too, so don't use it if it's not your jam.

There is nothing quite like a good burger.

I am a fan of making a whole batch of patties in one sitting and freezing them for future use.

I am a fan of 'Binging with Babish' who happens to have a video on burgers!



Another great creator named Adam Ragusea also has two videos on the topic.

Darn it y'all are making me hungry I love burgers!  My main ask is no American cheese please.  I also really don't like having an egg on a burger, I don't understand that but a lot of people seem to like it.

Best-Ever Burger

INGREDIENTS

   Ground Beef: I like cooking with 80 percent lean, 20 percent fat. It makes for a juicy, but not greasy, burger. (With less fat, you're at high risk for dry meat.) While the pre-made patties are tempting and convenient, they can be over-packed, which can lead to dense burgers. It's easier and better to form your own.

   Salt & Pepper: I’m only seasoning with salt and pepper, and waiting to season until right before it hits the grill. I find that the results are generally more tender, not as tough. My biggest piece of advice is to SEASON GENEROUSLY on both sides. Salt brings out flavor.

   Butter: Brushing the patties with melted butter while they’re cooking not only creates a rich flavor but also keeps our burgers moist.

   Cheese: If you're looking for a classic option, I think the creaminess and superior melt factor of American cheese can't be beat. But, as long as your cheese has the desired melting factor, the world is really your oyster. Cheddar, Monterey Jack, and smoked Gouda would all be delicious options depending on your toppings.

   Burger Sauce: Ketchup and mustard are great, but I’ll never say no to a classic burger sauce. It’s so easy to make—all you need is mayonnaise, Dijon mustard, dill pickle juice, and sweet paprika.

   Toppings & Assembly: The perfect burger for me has soft and fluffy hamburger buns (make them homemade if you’re feeling ambitious), tomato, lettuce, onion, and pickles. That being said, feel free to add your favorite, must-have burger toppings.

Set your burgers aside, and if you’re making the burger sauce, combine mayonnaise, mustard, pickle juice, and paprika in a bowl, then season with pepper. Spread the sauce on the bottom buns, and top with your burgers and chosen toppings (lettuce, tomato, onions, and pickles for me). Add another spread of the sauce on the top bun, then close the burgers and serve!

https://www.delish.com/cooking/recipe-ideas/a19695099/burger-recipe/

You're killing me, Anne!  That looks SO good!  Thanks for the link!

+1 on Whataburger! Sweet and spicy bacon burger!

Alas, we moved to central MS and the closest one is in Jackson. I am suspicious of eating at one that is not in the great state of Texas.

Homemade smash burgers are the next best thing. 2 put together with sharp cheddar cheese in the middle made on the Blackstone.