Your perfect patty

My perfect patty? Well, I start with only the finest USDA ground beef, add a perfect blend of seasonings to make it taste just right, and then I grill it up my way. Add fresh lettuce and tomatoes, a sesame seed bun, and my choice of sides, and baby, you've got one perfect patty! I love it!

http://isite.lps.org/mhaun/entree_photos/Hamburger.jpg

i can't do lettuce and tomato anymore. i used to love it. now i need a medium rare burger, some cheese, bacon and made some like grilled red peppers.

ketchup/chipotle mayo

that's it

weber-grilled 80% lean medium rare on a sesame seed bun w/ a tomato slice, 2 dill pickle slices, white onions, ketchup, thousand island. i've had a ton of gourmet fancy shit, but for me nothing compares to the simple pleasure of the backyard grilled burgers i grew up with.

Hot, fresh, and juicy. Grilled to perfection. Tangy onions, zesty ketchup, and a mouth-watering fountain drink in small, medium, or large. Call me crazy, but I think this patty is just what America's been waiting for. Satisfy your craving...today!

about six ounces, blend of a couple different kinds of ground beef for texture, cooked medium rare on a well-seasoned griddle

served with homemade/organic ketchup (no hfcs), one slice ripe tomato, pickle slices, grilled/griddled onions, a moderate amount of melted cheese, no lettuce. bun should be able to hold all the juices but not be too much of an obstacle to eating the burger.

fuck i want to make burgers for dinner now

Female, middle-aged, slightly overweight, extremely sweet and friendly, gives good hugs and always smells like freshly-baked snickerdoodles.

ground beef - NOT the lean stuff

mix in some rosemary when making the patties

do not spend too long forming the patties or they will be too dense - just pat em into shape

(sometimes it's good to add some spinach or beetroot to the beef)

while they are cooking i add some worcestershire or pickapeppa sauce

What the fuck is "pickapeppa sauce"?

do not spend too long forming the patties or they will be too dense - just pat em into shape

^^^

Quality beef, little onion, salt & pepper and some chili flakes, egg yolk to bind.
I don't know what other spices & herbs should go in there - need tips please.
Stick on grill, do NOT watch what comes out during cooking, serve on ordinary roll.
Toppings: french mustard and sun-dried tomatoes.
I once had anchovies as a topping, which was awesome

i've never tried using egg yolk but it sounds logical, captain

salt, pepper for sure - like i said i like fresh rosemary, thyme is good too although the sky's the limit i guess

stevied it's like a mango worscestershire sauce made in jamaica

Not down with the egg yolk to bind at all.

T Hand pretty OTM, sometimes sage sometimes dried chilli flakes is a good addition . Sometimes grated onion, drained of excess juice, you need eyes of steel to do this though.

sharp cheddar (oh where, oh where is s decent american cheddar) or gruyere as a topping, I'm really into caramelised onions (onion marmalade I need to learn how to make you).

Mustard goes underneath the patty, green peppercorn or horseradish mustard for preference, has to touch the beef, tomato, hot sauce or ketchup has to go on top, separated from the meat by the cheese.

I could see you anchovy especially anchovy ketchup could go well on a burger.

I like to add a bit of cumin to the mix, or coriander seeds. dry roast them in a pan first maybe then add them in mashed up as possible in a pestle and mortar.

I find it hard to get good buns, or to get a good bread roll substitute. I guess a ciabatta? I don't want anything mad thick, just a nice light fluffy bun but not the shitty quality bread of packeted burger buns.

yeah caramelised onions are pretty fuckin win

garda wouldn't a nice sturdy bap do the trick?

Muffins make pretty good burger buns.

yeah I guess, hard to find the right kind though, I've experimented alot.

I'm thinking tonight I might try turkey or lamb burgers...it can't fail.

As do northern barms, baps, bannocks and breadcakes.

ed when my new york friends start teasing me about british food i occasionally remind them that the worst cornershop cheddar cheese in the uk is better than the best extra-mature cheddar cheese available pretty much anywhere that you don't have to like, make a special appointment for

good world cafe in new york make a freaking phenomenal burger which they serve on "english" muffins (also has the beetroot mixed into the beef mmmmm)

dunno if i approve of this beetroot business.

hands-down best cheddar in the u.s.: http://www.beechershandmadecheese.com/

I have been there but neglected to try the cheddar, I spent an interminable time in the queue behind some tourists having an ethnic tasting experience trying to decide whether to buy some jack cheese, 'IT ID FUCKING JACK, EVEN IF IT IS THE BEST JACK IN THE WORLD IT IS STILL ONLY ONE STEP UP FROM TYRE RUBBER, TRY SOMETHING INTERESTING LIKE THE OLYMPIA MOUNTAIN UN PASTEURISED AGED GOAT I HAVE MY EYE ON OR GET OUT', is what I might have said if I weren't British and polite.

Maybe I will try an order although I wouldn't put it past PA to have some anti-cheese trafficking measures.

sorry to derail the patty thread with cheese talk, but this is currently my favorite cheese store (they make incredibly tasty panini that showcase the cheeses they sell): http://artisancheesegallery.wordpress.com/

pickapeppa is great - i've never thought of using it in place of worcestershire before, but i'm going to try that this summer.

do not spend too long forming the patties or they will be too dense - just pat em into shape

^^pro-tip. i used to over-pack the patties to make perfect shapes, and discovered doing that and adding too much seasoned salt was making them tough.

Our secret? Not one, not two, but three types of cheese. American, cheddar, and Swiss, melted to perfection on each one of our piping-hot patties. Try a value meal for maximum value and maximum taste. With a patty this good, why go anywhere else?

Others may try, but no one can outdo our patties. 1/3 pound of grade-A ground chuck, generously sprinkled with our signature spice blend, and seared just the way you like it. Maybe it's just us, but we think this patty is pure hamburger heaven. Why not try one...today?

Searching on the term "gourmet hamburgers" invariably lands you on sites that peddle stuff like this:

This Cowboy Burger is made of double patties with cheddar, blue cheese, onion strings, BBQ sauce, bacon and topped with honey habanero pickles! The best burger! You can find the recipe here.

Fried onion strings are such a great burger topping.

If you like that recipe, I can assure you they have lots more in the same vein.

I'd hit it and yes that is the correct usage

https://www.themost10.com/wp-content/uploads/2012/04/Burger-King-It-will-Blow-Your-Mind-Away.jpg