What do you look for in a great burger?

if the moon was made of cheeseburgers would you eat it? i know i would

I'm pretty open to burgers. My basic rule of thumb is less is more. Nothing is more irritating than a burger with too many toppings and sauces or a burger that is way too greasy that falls apart. I want to be able to pick up my burger and eat it with my hands, not a fork.

I'm not sure of "the best" burger, but some favorites...


Cowbell - New Orleans


Hi Hat's pimento cheese burger - New Orleans


New York burger Co - NYC


Mr. Bartley's - Boston/Cambridge


Pharmacy's The Farm burger - Nashville

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Bun: What kind of bun do you look for?

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Ideal is brioche or potato. There are others I can handle though. Not a fan of sesame seed buns or crumbly buns like in a package in the sliced bread aisle.

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Toppings: Do you prefer basic toppings or more specialty type toppings?

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Simple. There's a place for bacon, egg, etc. But not an overload of stuff. I can do condiments on a shitty burger (because let's face it.. even a shitty burger can be good), but I much prefer a good burger without condiments.

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Patty: Obviously the most important part. Do you prefer grassfed? Angus?
How do you prefer it cooked and seasoned?

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Fatty. I want it only salted and peppered at the end.. not overworked at all. Nothing dry or flavorless. Med-rare. I like a meat that has been worked very little and has a lot of fat, so the juice is going down to my elbows.

Kaiser roll or potato. Lightly toasted, crunchy outside and soft inside.

I like the meat to be seared on the outside. Medium is fine in the middle. I don't like it thick

Onions & pickles are a must, as is mayo. Lettuce and tomatoes are fine and maybe a little yellow mustard. There doesn't have to be cheese but if I'm picking, a sharp cheddar

High Hat is my fav around here. Then company burger

A well seasoned patty. It is utterly shocking how many places simply underseason the patty

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Bun: What kind of bun do you look for?

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I look for something with a butter toasted bottom and the right texture. Spongy and soft, not too chewy, just right.

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Toppings: Do you prefer basic toppings or more specialty type toppings?

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I like to have the flexibility to go either way. Sometimes, I want lettuce, tomatoes, american cheese, and ketchup. Sometimes, I want bacon, ham, gouda cheese, BBQ sauce, and grilled onions and mushrooms. I want the ability to choose which direction I want to go in.

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Patty: Obviously the most important part. Do you prefer grassfed? Angus?
How do you prefer it cooked and seasoned?

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I haven't had enough "Angus" or "grassfed" burgers to be able to knowingly taste the difference so I don't know on that. I like it seasoned. A little cayenne, a little garlic, a little black pepper, and some sea salt. Let the meat speak for itself, but give it a little kick. I like my meat cooked medium to medium well.

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Miscellaneous: What are some intangibles that put a burger over the top?

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Texture: how do the ingredients combine when you bite into them? A really good BBQ sauce or some kind of different sauce can really make it sing.

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Bonus: What is the best burger you have ever had?

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Mushroom swiss with carmelized onions and praline bacon at Barcadia

Bun doesn't really matter too much to me. I'm not a fan of sesame seed buns, but everything else is fair game.

I like simple toppings. Cheese, maybe some onions and/bacon. Not much else.

I like thinner patties cooked medium. Decent amount of juice, but not so much that the bun becomes a mess.

As far as misc. stuff, I prefer a flat top burger to a grilled burger.

Buns: Don't really care
Toppings: Lettuce,little onions, tomato (but I put those after it's served)
Patty: Medium-Well

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