Building the perfect burger

Yo Mama's in FQ is my fav

Brioche or potato bun. Ground brisket or 73/27 ground beef if I can find it. Patty seasoned with only coarse salt and black pepper right before it hits the heat. Flat top or cast iron only (no grill). Sharp cheddar melted on the beef. Removed when med-rare. No condiments needed, but for this style of burger, I can do a light mayo swipe or something like that. Thick homemade pickles. Raw slice of onion.



Juice will run to your elbows while you eat if you get that meat right.

quote:

---

Juice will run to your elbows while you eat if you get that meat right.

---

I say I would throw that burger away. I hate onions, onion rolls, mustard, and bread and butter pickles. Leave those off, add sauerkraut, and put it on a lightly toasted bakery bun and IWEI.

quote:

---

I hate onions

---

I'm not a big fan of raw onions

But onions are in almost everything that tastes good IMO

Basically this..a double green chili burger with cheese (Shake Foundation - Santa Fe, NM).

Had a double double animal style at In N Out last week that was pretty good for about 4 bucks.

Go to La Petite Grocery
Order the burger
/thread

I like a good quality Angus beef for the patty. I like my patties to be fairly thick and with a higher fat ratio. Season with basic cracked pepper and sea salt. I like mine cooked right at medium.

Right before taking the burger off, I top it with a slice or two of pepper jack cheese. This way, by the time the burger is assembled, the cheese will be at a perfect consistency.

I then top the patty with lettuce, tomato, caramelized onions (I like the sweetness the caramelized onions give me combined with the pepper jack cheese and chipotle mayo). I then take a few swipes of chipotle mayo and slather it across a perfectly warmed, not quite toasted Martin's potato bread bun.

That's my perfect burger.