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re: What do you look for in a great burger?
Posted on 10/20/14 at 12:13 pm to RollDatRoll
Posted on 10/20/14 at 12:13 pm to RollDatRoll
A good temperature is key.
0
Posted on 10/20/14 at 12:51 pm to Oenophile Brah
quote:This is all-important for me. There's got to be a nice balance between meat and bread. And I don't want a sandwich so tall I can't fit it into my mouth. Like any sandwich, the bread texture should match the filling - soft bread with soft fillings, firm bread with firm fillings.
First, I'm looking for bun to beef ratio. I don't want one of those massive buns that dominates each bite. Style is less important though I prefer a softer bun.
Fresh ingredients. I don't want condiments to dominate. They're there to complement, not overpower.
A cheese that melts well. I don't care for cheddar on a burger. I don't like my lettuce to be huge leaves. Small pieces or even shredded is better. Unusual toppings can be good, but I want my burger to still be a burger.
This post was edited on 10/20/14 at 12:55 pm
Posted on 10/20/14 at 1:00 pm to mouton
Buns: Don't really care
Toppings: Lettuce,little onions, tomato (but I put those after it's served)
Patty: Medium-Well
Toppings: Lettuce,little onions, tomato (but I put those after it's served)
Patty: Medium-Well
Posted on 10/20/14 at 1:11 pm to mouton
I just want to be able to taste quality beef. The only seasoning I want on my patty is salt and I want it cooked to medium at most.
If this is done well, I'm flexible on buns and toppings.
Lafayette is a meatloaf burger town where most places are embattled in an arms-race of seasoning blends, so a good traditional burger is tough to find.
If this is done well, I'm flexible on buns and toppings.
Lafayette is a meatloaf burger town where most places are embattled in an arms-race of seasoning blends, so a good traditional burger is tough to find.
Posted on 10/20/14 at 1:16 pm to CajunAlum Tiger Fan
quote:
Lafayette is a meatloaf burger town where most places are embattled in an arms-race of seasoning blends, so a good traditional burger is tough to find.
This.
Not from Lafayette, but we have a plethora of places that get lots of praise for the same thing.
I don't want some mashed up patty drenched in Tony's and flattened to death on a grill.
If you think your burger doesn't have enough flavor/is dry, it's almost always not because it's under-seasoned; it's because it's overworked and overcooked. I saw someone putting eggs and breadcrumbs and stuff into the patties recently when we had a party. Then grilled the absolute life out of them.
That's what my mom did when I was growing up, and that's exactly why I thought I hated "homemade" burgers.
Posted on 10/20/14 at 1:18 pm to mouton
Toppings: I am a big fan of sautéed onions. I can eat a burger completely dressed and enjoy it, but my perfect burger consists of the cheese completely melted to the burger, a dab of steak sauce, and loaded down with sautéed onions.
Patty: I always buy jimmy dean hot sausage and ground chuck. Mix together and make patties.
Misc: sautéed onions and cooked just short of well done so it's not completely dry.
Bonus: The ones I make
Patty: I always buy jimmy dean hot sausage and ground chuck. Mix together and make patties.
Misc: sautéed onions and cooked just short of well done so it's not completely dry.
Bonus: The ones I make
Posted on 10/20/14 at 1:28 pm to Fight4LSU
quote:
y jimmy dean hot sausage and ground chuck. Mix together and make patties.
I would like this but I'm not going to eat sausage medium rare.
Posted on 10/20/14 at 1:44 pm to mouton
Simple but tasty beef, small bun, well melted cheese.
At home I've gone to exclusivley cooking smash burgers on my flat top. Crispy outer meat, super juicy med-rare insides...
At home I've gone to exclusivley cooking smash burgers on my flat top. Crispy outer meat, super juicy med-rare insides...
Posted on 10/20/14 at 1:59 pm to LouisianaLady
As someone said previously, the patty ingredients should be simplistic. The flavor of the beef should come through, with the additions serving the role of accentuating the beef's natural flavor. When cooked, there should be some pink left in the meat. Not necessarily rare, but medium is preferred, so that it will remain juicy and not overcooked. One thing that bothers me to no end is when I see someone mashing the patty down with a spatula, resulting in all of the juices being squeezed out.
Posted on 10/21/14 at 2:49 pm to Big Moe
I doubt that any restaurant would use authentic Kobe beef for a burger. What makes Kobe beef is the marbling of fat throughout the entire beef. All that is lost if you use it for ground beef.
Posted on 10/21/14 at 2:52 pm to Big Moe
quote:
I was just responding to the FDB superstar that felt the need to call me out
LOL..not calling you out. Just letting you know that in my opinion, you were probably paying premium $$ for a 'imitation' Kobe beef
Posted on 10/21/14 at 3:11 pm to mouton
quote:
Patty: Obviously the most important part. Do you prefer grassfed? Angus?
Half angus...half elk.
The rest depends on what I want.
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