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Message
Your Favorite Burger at Home
Posted on 10/20/23 at 11:03 pm
Posted on 10/20/23 at 11:03 pm
What style, e.g., big, slider, smash do you prefer and why?
Does that preference vary?
Any other preferences or tips?
Does that preference vary?
Any other preferences or tips?
10
Posted on 10/20/23 at 11:14 pm to Havoc
I don't make smash burgers but that's probably closest way to describe my preference. I like thin burgers with caramelized onions, gruyere, and a peppercorn and shallot mayo concoction I came up with.
Otherwise thin burger with the classic American toppings sans mustard
Otherwise thin burger with the classic American toppings sans mustard
Posted on 10/21/23 at 12:14 am to Havoc
quote:
What style, e.g., big, slider, smash do you prefer and why? Does that preference vary? Any other preferences or tips?
Nilgai burgers cooked medium rare. I haven’t bought beef for burgers in years.
This post was edited on 10/21/23 at 12:21 am
Posted on 10/21/23 at 12:21 am to Powerman
Food trends are weirdly interesting to follow.
Medium sized patties dressed was the standard forever. Maybe kinda char grilled over starter fluid and charcoal. Oddly for us 70s-80s kids that actually has a good nostalgic taste.
Seemed like there was a thick burger revolution against normal/thin burgers a decade or so ago, maybe longer. Emphasis on keeping grease in to prevent drying out. Big fat juicy burgers.
Then a brief interlude into stuffed burgers. That was fun.
I *think sliders came next. Small and cool for some reason.
Then smash burgers, so like a modified med/thin size and which are good too.
Medium sized patties dressed was the standard forever. Maybe kinda char grilled over starter fluid and charcoal. Oddly for us 70s-80s kids that actually has a good nostalgic taste.
Seemed like there was a thick burger revolution against normal/thin burgers a decade or so ago, maybe longer. Emphasis on keeping grease in to prevent drying out. Big fat juicy burgers.
Then a brief interlude into stuffed burgers. That was fun.
I *think sliders came next. Small and cool for some reason.
Then smash burgers, so like a modified med/thin size and which are good too.
Posted on 10/21/23 at 1:26 am to Havoc
Right now, it’s smash/thin, in the past it was what I’ve learned from this board are called meatloaf burgers. Both are great IMO, although smash burgers take a lot less time, which definitely makes a difference for the person doing the cooking.
Posted on 10/21/23 at 1:29 am to Havoc
Grab a steak, cheap is fine.
Hand chop to ground status. Salt. Pepper. Sear.
Brioche bun.
Hand chop to ground status. Salt. Pepper. Sear.
Brioche bun.
Posted on 10/21/23 at 1:43 am to Havoc
quote:
Maybe kinda char grilled over starter fluid and charcoal
This is me, with a ton of onions. I’m also that one guy that likes his burgers well done.
Posted on 10/21/23 at 5:09 am to Havoc
Onion burger ftw
Posted on 10/21/23 at 8:04 am to lsuguru
These days, a burger fried in a cast iron skillet is my fave. I smash them if using a regular skillet or not if using my grill pan. Either way, get a slightly crunchy exterior and have the cheese totally melted all over the patty.
I've grilled them on the Primo for many years and still do sometimes, but fried is my choice right now.
I've grilled them on the Primo for many years and still do sometimes, but fried is my choice right now.
Posted on 10/21/23 at 8:05 am to Havoc
Classic bacon cheeseburger with seeded burger bun, 1/3 pound burger made from fresh ground beef, loosely formed into paddy with garlic salt and black pepper, cheddar fully melted while in skillet with lid after placing cheddar, two or three slices of crispy bacon, so that every bite has bacon, lightly toast bun under broiler, then mustard mayo mix on bun bottom and top, finely shredded iceberg lettuce, three or four slices of 1/8 inch thin sliced tomatoes, salt on tomatoes, then 5 or 6 dill pickles on top of tomatoes and top bun.
I still miss kettle fried potato chips or crinkle cut Ore Ida fries but haven't had chips or fries in over two years because I put on too much weight when I eat them. I loved having Hinds Ketchup with lots of black pepper mixed in and a healthy splash of liquid hickory smoke.
Haven't had a real burger in over a year. I miss them, but a bunless burger is pretty good.
I still miss kettle fried potato chips or crinkle cut Ore Ida fries but haven't had chips or fries in over two years because I put on too much weight when I eat them. I loved having Hinds Ketchup with lots of black pepper mixed in and a healthy splash of liquid hickory smoke.
Haven't had a real burger in over a year. I miss them, but a bunless burger is pretty good.
Posted on 10/21/23 at 8:22 am to Havoc
We're currently on smash burgers or Ok onion burger. Two 4oz patties of 80/20, crispy edges, melted american, toasted brioche. Simple yet insanely delicious.
Posted on 10/21/23 at 8:41 am to Havoc
Double Pattie smash burgers
Posted on 10/21/23 at 11:20 am to Havoc
Smash Burger
Two Pattie’s with a slice of melted American cheese between them topped with caramelized onions. Potato bun with a burger sauce.
Two Pattie’s with a slice of melted American cheese between them topped with caramelized onions. Potato bun with a burger sauce.
Posted on 10/21/23 at 4:16 pm to Havoc
I'm in a burger funk at home right now, I need better ideas than the ones so far. Not sure if it's my taste buds or I just magically suck at cooking them lately.
Posted on 10/21/23 at 6:09 pm to calcotron
I like patty melts for a change from regular burgers
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