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.