What’s your perfect burger?
I watered the vegetables after dark last night, during what Howard and I have been calling “peak lightning bug season.” I don’t think I’ve ever seen as many lightning bugs as I have in my yard this past week, not even out by the Cowpasture River when I was a kid.
Walking through them as they rose from the warm grass made me feel saturated with the mood of summer. As my mind does, it wandered to food: Grandma’s mustardy potato salad, watermelon, Cool Whip pies, corn on the cob, deviled eggs, and of course, burgers.
We’ve eaten burgers about every weekend for the past two months, it seems. Every occasion in summer calls for them. But the best, in my opinion, are those prepared on my own grill and constructed in my own kitchen with my entire ‘fridge and garden at my disposal.
If I’m building the perfect burger for myself, I follow these detailed steps:
1. Burger medium-well with American or cheddar cheese.
2. Bun toasted on grill.
3. Heavy mayonnaise on bottom bun.
4. Four dill pickle chips sealed on with the mayo to form a perfect platform for the burger (the wavy aspect of the pickle chips create a non-slip surface).
5. Burger mounted on pickles.
6. Thick tomato slice on top of burger (preferably one wide slice, of course, instead of little pieces).
7. Two crunchy lettuce pieces (this is the only time I prefer iceburg).
8. Thin, even layer of brown mustard on top bun.
9. Massive slathering of ketchup over mustard.
10. Cut burger in half.
11. If the mood strikes, dip in additional ketchup.
I’m sure some of you are thinking things along the lines of “Medium-well? Ew!” or “Ketchup and mayonnaise? Ew!”. Obviously, this is a very individualized set of preferences. How do YOU build the perfect summer burger?
June 22, 2010 - 9:40 AM
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For me, I really dislike veg on my burgers…I think they detract from the flavor of the burger, but that’s just my personal thing.
My burgers I start with a top-quality 93/7 beef, and I mix in my own blend of herbs, spices, and seasonings into the meat and hand-form the patties. I tend to use kosher salt, black pepper, red pepper, garlic & onion powder, dried parsley, a touch of liquid smoke, and some Worcestershire sauce.. I grill mine to well-done, I don’t do pink burgers.
When we could eat regular buns, I’d butter and grill them to get them toasted, and do mayo on the bottom bun. A generous slice of cheddar (usually sharp NY or aged Wisconsin) topped it.
We do provide the other toppings as well, such as good leafy Romaine lettuce (I can’t stand iceberg, and we have also used fresh spinach too for the greenery), fresh-sliced sun-ripened tomatoes, and a fresh cut red or Vidalia onion. We also set out mustard, but no ketchup. It’s a holdover from my grandfather saying ketchup on anything grilled was an insult to the chef. He was referring more to steak and pork chops though. I say the only time it’s appropriate is for hot dogs or pre-formed frozen burgers that really need the help to be edible. Needless to say, the only time I use frozen burgers is when I’m pinched for time and am severely hungry. I generally have the time to do my burgers the right way though. Now I just need to figure out how to make my own buns and I’m set once again!
I prefer medium well, but since I am pregnant right now, I am going for well. Brie*. Bacon. Mayonnaise, lots of mayonnaise. Lettuce, preferably Iceburg. Pickle on the side. Preferably with fresh french fries.
* Inspired by the Brie burger at Carytown Burger and Fries in Richmond, Virginia (http://www.carytownburgersandfries.com/).
There was a food show, either on the Food Network or the Travel Channel, that featured a place that served burgers with mayo and peanut butter together as condiments. I have since fix my own burger with peanut butter as a condiment, and it is surprisingly good. The saltiness and the caramelized outside of the burger goes well with the subtle sweetness of the peanut butter. I am now meaning to try another type of peanut butter, specifically Peanut Butter & Co.’s dark chocolate peanut butter the next time.
Mouth. Is. Watering.
I’ll steal from your list:
1. Yes
2. Yes
3. I prefer my mustard on the bottom bun.
4. Yes.
5. Yes, with onion on top of burger.
6. Sometimes I want tomato, sometimes not. Depends on the tomato, if it’s firm and juicy.
7. I prefer green leaf lettuce.
8. Mayo on top bun.
9. Ketchup over mayo. Not necessarily massive.
10. Yes.
Hmm, guess what I want for dinner???
A couple weeks ago I made a chocolate pie that I saw on Good Eats w/Alton Brown:
http://www.foodnetwork.com/recipes/alton-brown/moo-less-chocolate-pie-recipe/index.html
It was so silky and delicious, I can only think it would be a perfect end to a summer meal! I plan on making on when we go to the beach in 2 weeks!
Ooo my favorite so far! Perfect for summer! Very thick burger, a little teriyaki sauce, a pineapple ring, and provalone cheese melted over the pineapple. Mmmm. Might have to change my dinner menu for tonight.
OH MY GOD! That is my perfect burger, too! And now I find myself planning burgers for dinner because you have made me salivate. Mayo, ketchup, mustard, pickles…you name it, I want it on my burger. Messes be damned! Bring it on!
No, no, no, the pickles go on the MUSTARD. The mayo goes on the lettuce and tomato, on TOP. Pickles and mustard on the BOTTOM!!
Melted cheddar on top. Lettuce, tomato and onion on top. Pickles on the bottom and enough ketchup so that it drips off the burger and onto the plate for dipping. Now I really want a burger for lunch!
There’s nothing wrong with medium-well if that’s what you prefer. Just remember that you can get e. coli (O157:H7) just as easily from that iceberg lettuce as you can from the beef (especially if the lettuce is store-bought).
Personally I prefer a nice pink medium for a “standard” burger (like yours), but I find that the more elaborate the toppings get, the more I prefer medium-well. It seems like a lot of the savory toppings on modern specialty burgers are designed with the med-well burger in mind. And if I’m drowning the burger in toppings then I won’t get all of the flavor nuances from the meat anyway, so there’s less reason to take the risk…
For cookout burgers, I either go plain with condiments (mayo bottom, ketchup/mustard on top), or else lettuce/tomato/onion on top with ketchup & mayo and on the bottom mustard with just a little ketchup. Pickles are optional but appreciated.
First, I like onions and green peppers mixed IN my burger patty with a little bbq sauce. Cooked medium well. Then placed on a potato bun with lettuce, tomato, mustard and bbq sauce. (My mouth is watering just thinking of it.) I love burgers on the grill!!!
Interesting sidenote: My friend was just in New Orleans and had a burger that was topped with peanut butter and bacon. Sounds kind of gross to me, but he said it was delicious.
The perfect burger needs some prep work. First gather up your mustard, mayonaise, and kethcup. Line them up on the counter. Throw them away. Don’t disguise the taste of the meat.
The perfect burger is chargrilled, medium, leaning to medium rare.
Toasted bun.
American Cheese, about the only good use for it. Cheddar is acceptable. Blue Cheese or Gorgonzola work if you are feeling exotic.
Lettuce. Preferably Romiane. NEVER, EVER, NEVER shredded.
Two nice slices of tomato.
Some dill pickles. Sweet pickles are marginally acceptable if you are a Communist. If you must use sweet pickles, put them on the side.
Bacon is a nice touch.
Go back to the trash can and make sure the mustard, mayonaise, and ketchup are still in there. Lock the trash can.
That having been said, most “burger” days these days I eat burgers made out of ground turkey breast and Lipton Onion Soup Mix. Throw in some Egg Beaters for a binder, onion, green pepper and celery. And most importantly, pour in some Mr. Kenney’s BBQ Sauce, which is the burger sauce from the old Kenney’s restaurants. You can find it at Kroger’s in the BBQ Sauce aisle. (And a portion of the sale goes to Habitat for Humanity.)
Cook on a Forman Grill. Use some more Kenney’s sauce on top. This isn’t as good as the perfect burger, but they are pretty tasty and almost fat free.
Excellent burger there Lindsey! Kudos to you for not putting cheese on this burger! Cheese is a flavor stealer and often, cheese is all you end up tasting. If I have a really great, exceptional beef patty, I will just eat that grilled on a toasted bun with just mayonnaise. That will not be winning any burger competitions but it is simply great just like that.
Hey Lindsey! I love a half pound or larger burger cooked medium rare to medium on a real charcoal grill w/ American cheese! I don’t build it in any particular order but I want mayo, lettuce, tomato and onion. Like you this is one time I prefer iceberg, and I want a big thick slice of a good yellow onion! The kind that brings tears to your eye, not a sweet onion. I want the pickle to be a good kosher spear, on the side. Microwave the bun for a good “steamed” effect! That’s happiness for me!
burger medium-rare
potatoe bun
mustard on bottom bun
tobasco, mayo and catsup on top bun
american cheese
pickles seated in cheese
lettuce on pickles
You all are cracking me up! And making me HUNGRY! Jeff, you must be so opinionated about cheese on a burger that you read right over the fact that I do like cheese on mine.
Sorry to disappoint you, my friend.
I noticed Roy and Janelle both mentioned peanut butter on a burger.
I will, on occasion, put a little onion on my burger, but I like sweet onion.
For ME – the perfect burger has very few things – cheddar cheese AND bleu cheese with crisp bacon and LOTS of ketchup.
Freshly ground chuck mixed with kosher salt and black pepper. We make sure not too handle the meat too much or form the patties too tight. If I’m in the mood, I’ll make hamburger buns from scratch and lightly toast them on the grill. The rest of the family like their burgers well done with sharp cheddar cheese. The kids like ketchup, but my husband uses mustard and adds pickles, onions and a slice of vine ripened tomato. I love mine medium to medium-rare with mayo, fresh spinach leaves, and tomato. I want the juices practically running down my hands… ha, my husband said I should just run with a wolf pack and bring down the game myself.
85/15, grilled @high temp, pimento cheese, 57 sauce, videlia onion slice. Burger bliss!
yum these all sound so great.
I don’t really get mayo on a burger, but it might be a southern thing. I love sauteed chopped onions, muenster or pepper jack melted over it.
I was brought up eating pretty rare burgers, and I still opt for that now (the older I guess the less I cook my meats I find). One basic that everyone else seems to like that I pass on though is the bun….I usually find buns in general are made of nasty bread, and I like to save my starch calories for a big pile of pasta! Or, alternatively…2 burgers.
Yum, I am SO hungry!!! I use a little soy sauce and Montreal seasonings as a base in my meat mixture. Soy is high in sodium, but using a little makes the meat oh, so tender. Learned that working in restaurants and bars for many years from many cooks.
Love to add fresh herbs like dill, cilantro, chives, and especially marjoram.
Occasionally will add:
Pineapple slice & Harvarti cheese
chili
spinach, fresh basil and slice tomato
feta, black olives, spinach and greek dressing
So Lindsey, when’s the cookout?
Cheddar, American or Pepper Jack cheese, dill pickles, leaf lettuce, slice of tomato and either mustard or mayo. When I was a child, it was always mayo, but now I prefer mustard most of the time. I love bacon or chili on a burger too.
My grilled burger essentials?
85/15 ground beef.
Some worcestershire sauce, garlic powder, & black pepper incorporated.
Form with a dimple in the middle, and cook to medium well.
Toast the buns.
American cheese melted on top.
Ketchup & mayo only.
Let sit for five minutes after removing from grill.
Tomatoes & leaf lettuce are great additions, but are only really available from July-September. I use them then, but never, EVER buy tomatoes in a grocery store.
One of the keys for burgers, as for many foods is – the less the better. Don’t overdress your burgers, they are wonderful when done simply. I love bread & butter pickles (hate dill pickles), but never include them on my burgers, as it seems superfluous. Burger, bun, cheese, mayo, ketchup is all I need.
Yes, I missed that and looked over it 3 times. OOOps for sure! Yes, I am opinionated about cheese. I would rather save the cheese for wine. But who can argue with a great piece of cheese on a burger? All cheese is great! I still say it is a flavor stealer.
A burger (or several) from the Texas Tavern with just relish. And a bowl with accompanied by buttermilk!
All of the above sound wonderful. And I’m with Kristen, if there’s not a decent bun in sight put my burger on a plate please. I love peanut butter and bacon sandwiches on toast, now I’m going to have to try a peanut butter bacon burger. Honeee! Fire up the grill!
The great thing about a thread like this is that everyone has their own picture of what is best, and almost nobody’s pictures are alike.
Preferably a 93/7 beef from any grocery store grilled to perfection by my husband on the grill. Then topped with iceberg lettuce, cheese of any kind, slice of onion, piece of bacon, ketchup and mustard. Hubby takes his pretty much the same but likes some sauteed mushrooms on his as well. Can’t beat a juicy burger in the summertime! Oh, and a big glass of Coca Cola on ice!
Having read the posts above I see we can ‘argue’ over how to assemble the burger. Everybody’s way is right to them, but here is how I do mine.
First, blend in the extra ingredients to the ‘patted out’ burger. They’re really not even necessary, but I like them, so I use them.
Then, put a dimple in the middle of the burger so it all cooks evenly and doesn’t get too plump in the middle.
Only cook to medium doneness, then apply American cheese. American cheese seems to have been invented for only two purposes – making cheeseburgers and making grilled cheese sandwiches. Any other use of American cheese is just wrong, and any other use of cheese other than American for those two purposes is just as wrong.
Mayo goes on the bottom to help seal out the grease from the 85/15 ground beef.
Ketchup goes on the top, and if – only if – they are in season, a slice of homegrown ripe tomato goes on above the American cheese.
Mustard is for hot dogs, ketchup is for burgers. They should never be mixed. Never put mustard on a burger, nor ketchup on a hot dog. It’s like dogs and cats breeding, it just shouldn’t happen.
Maybe add a piece of lettuce, but it is really inconsequential. In fact, it’s pretty useless, if you want to be honest about it. One piece of lettuce does nothing. Eat a salad, then lettuce comes into play. Anything else, forget it. So, don’t do lettuce, it is too froofy. You might as well throw in some brussel sprouts and artichokes. We don’t live in California, so leave the froofy junk off a decent meal.
You can add whatever you want, but really, the less the better. Perfection doesn’t have to be complicated. Usually, it’s quite simple.
That’s my mantra on burgers. Feel free to disagree, that’s what makes this a discussion.
Well, I had been planning on making my burgers tonight, but I think we’re going out to celebrate a successful professional exam result instead. Hmm. That’s actually a tough choice!
A1 and sharp cheddar on whole wheat bun
It’s strange, I love ketchup on my meatloaf but prefer mustard or mayo or both on my burger. abdnva, you’re right about mustard on hot dogs. When I was a kid I ate mine with mayo, that is truly an abomination.
Went ahead and did the burgers, and that was a good choice on my part! They were excellent.
1.put a peice of cheese in middle of burger 2.. sprikle garlic powder,seasoning salt, 3.wrap or put in sealed bowl refridge for a few hours 4. coals good and hot cook indirect heat on grill 5. frip and appy worcestershire sauce 6. flip once done and slice cheese allow to start melting pull off , cook to desired ( med, med rare,or well )7. put on bun place bach in bag get the steamed bun 8. serve what ever your heart likes on it . the best part in cooking it and watching people eat and think it is a steak if not better.
I’ll bet the local stores have NEVER sold as much ground beef as they have in the few days since Lindsey posted this!
I left this part out when I commented above, I was # 13: The kind of ground beef that I use
I’ve always avoided buying fresh meat at Wal-Mart and Food Lion, just a bit snobbish I guess. One day, in the interest of time, we bought some ground beef at Food Lion, which is the closest store to us. We bought 80/20 ground chuck and it was awesome! That’s all we’ve bought since then!
Yes, those sales have probably been beefed up. Har har.
One of my favorite comfort foods is grilled cheese, and people tend to have their own individual manner of preparing those too, like burgers. Can we have a grilled cheese thread?
Look at this, Kristen: http://blogs.roanoke.com/rtblogs/fridgemagnet/2008/04/01/the-perfect-grilled-cheese-sandwich/
Wow Lindsey..reading that definitely makes me want grilled cheese tonight. It’s interesting how many people think of grilled cheese and tomato soup as the ultimate comfort meal.
My daughter has figured out how to make an awesome grilled cheese sandwich. After she butters the outside of the bread, she shakes on some Parmesan cheese which grills up nice and brown. This is usually on our home-made, bread machine bread with 2 kinda of sliced cheese and a smear of mayo.
Oh yeah, and the accompanying tomato soup? Her recipe is 2 cans of Campbell’s tomato soup, 2 cans of milk, 1 can of diced tomatoes, and a sprinkle of Mrs Dash…..we have this at least once a week! Makes enough for leftovers….yummy!
Speaking of Grilled Cheese Sandwiches;
growing up with 5 brothers my mom used to make the traditional American Cheese on ours and with Tomato Soup, but she would put maybe a teaspoon of brown sugar on the cheese first..sounds gross, but try it! I can’t have one any other way and I am full grown now.
I like to season with pepper and ranch salt. I’ll grill to medium, remove from direct heat on the grill surface to the rack above. From there I apply bacon, grilled onions, and bleu cheese crumbles. Cover that with white american (agreed, only good use) reduce the heat and close the grill to let the cheeses melt and burger finish. Potato bun with mayo and romaine on top…my bliss. For my wife…substitute avocado for the bacon.
I’m going to HAVE to try this. Sounds like a strange combination but I thought the same when dipping frenchfries in mayo was mentioned to me, and I love that.
Ooooooh I was out of town when you posted this. We didn’t make burgers but did toast hot dogs on sticks over an open fire. It was a first for all of our kids who will never forget the experience.
My fav burger:
Ground beef pruchased from the downtown market, hand-formed, with a scant bit of sea salt and some cracked black pepper on both sides – creates a nice crust
Medium
Swiss cheese, a slice on the bottom of the bun and one on top of the burger.
Homemade bun (I’ve FINALLY learned how to make them!)
Ketchup
NEVER mayo. *shuddering* I gag at the smell and texture. Forget about the taste.