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What all do you like putting on your burgers?

Hieveryone

Hieveryone

macrumors 603
Original poster
Apr 11, 2014
5,632
2,347
USA
just made a quarter pound burger and it was great

1. Swiss cheese

2. Lettuce

3. Extra ketchup

4. Few drops of deli mustard

It was great
 
I can't stand mayo and mustard. So I never put them on my burgers.

For beef burgers, I like to throw in pineapple pieces, they're really nice with meat.
 
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Hieveryone said:
just made a quarter pound burger and it was great

1. Swiss cheese

2. Lettuce

3. Extra ketchup

4. Few drops of deli mustard

It was great
Click to expand...

Mustard (German sweet mustard for preference), ketchup (good quality), - and sometimes mayo (preferably very good quality), as well; then, lettuce, a sharp cheese, finely diced onion, and dill pickle.

This is what I like to see in a burger.......
 
Last edited:
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Scepticalscribe said:
Mustard (German sweet mustard for preference), ketchup (good quality), - and sometime mayo (preferably very good quality), as well; then, lettuce, a sharp cheese, finely diced onion, and dill pickle.

This is what I like to see in a burger.......
Click to expand...

Good one! The diced onion especially adds a kick and love it whenever I add it to my burgers. I tend to avoid pickle bc my stomach can’t handle too much acidic foods. A little mustard is all I can handle.

What sharp cheese do you like? I use Swiss but it’s not sharp. I also use cheddar sometimes. It’s pretty good.
[doublepost=1511174089][/doublepost]For the record, I love burgers but was never able to find a satisfactory one (except for In N Out animal style, that burger is food for the gods!!!)

So I started making them at home. Even 5 guys for me is so so and that’s still light years better than the rest of burger places like McDonald’s.
 
For me, mayo is an absolute requirement. I like the flavor and it adds moisture to an otherwise dry bun. It also protects the buns from getting soggy if your patty, condiments, or vegetables are juicy.
 
T'hain Esh Kelch said:
Fresh sliced onions, fried onions, ketchup, mustard, cheese, lettuce, fresh tomato, jalapenos, bacon, sliced fresh cucumber.
Click to expand...

OMG I love a burger with bacon bits in the meat. So good!!!

I’ve tried burgers with a fried onion ring. It was divine!
[doublepost=1511205043][/doublepost]
Scepticalscribe said:
Sautéed onions are good, too, agreed.

Re pickles, the Germans make good sweet dill pickles (the Kühne company, fro example); Jewish cuisine, likewise, has mastered the art of the sweet pickle.
Click to expand...

I’ve never tried sweet pickle on a burger but it sounds amazingly good. I don’t recognize that company here in America but I’m sure Wal-Mart has plenty that I’ll need to get!
[doublepost=1511205145][/doublepost]
tobefirst said:
Pepperjack cheese, jalepenos, lettuce, ketchup or chipotle ketchup, a little mustard, bacon is nice. Yum.
Click to expand...

What is chipotle ketchup
 
ActionableMango said:
For me, mayo is an absolute requirement. I like the flavor and it adds moisture to an otherwise dry bun. It also protects the buns from getting soggy if your patty, condiments, or vegetables are juicy.
Click to expand...

I like mayo but try to avoid it bc the beef has enough fat. I know I know. If I’m worried about calories I shouldn’t eat a burger in the first place. But still I do what I can
[doublepost=1511206442][/doublepost]What % fat do you use?

I get 90/10 patty. Sounds lean but tastes great. Also, it’s grass fed.
 
You guys are making me hungry.
Last burger I made at home was ground lamb, mixed with rosemary. Topped with feta cheese and mint apple jelly. On a sourdough roll
 
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Hieveryone said:
What % fat do you use?
Click to expand...

Due to limited grocery stock for grass-fed beef, I generally don't have a choice. So I get whatever the only choice is for grass-fed beef at the moment, which is usually 85/15 or 90/10, but occasionally 80/20. They are all fine to me.

I can't tell the difference in taste for grass-fed beef, but I assume/hope the cows are happier eating grass and I know the nutrition content of the beef is much better.
 
shinji said:
Cheddar, sliced onion, and a little bacon = delicious. I don't put any sauce on it.
Click to expand...

THIS.

I’m trying this next. This sounds like perfection haha.
[doublepost=1511215341][/doublepost]
ActionableMango said:
Due to limited grocery stock for grass-fed beef, I generally don't have a choice. So I get whatever the only choice is for grass-fed beef at the moment, which is usually 85/15 or 90/10, but occasionally 80/20. They are all fine to me.

I can't tell the difference in taste for grass-fed beef, but I assume/hope the cows are happier eating grass and I know the nutrition content of the beef is much better.
Click to expand...

I can’t really tell a difference either BUT I will say I can tell a huge difference between frozen and never frozen beef.

When I buy it fresh and come home, it’s always the best that first day bc it’s never frozen.
[doublepost=1511215371][/doublepost]Question to all:

What’s your cooking method?

I use George Forman.
 
Cheddar cheese, meat patty, bun and that's it. I'm a simple person. I let the meat and cheese do the talking. If a burger needs anything more than that to have an amazing taste, it's not a good burger at all. Heck, doesn't even need cheese. Best burger I had was in London at a Gordon Ramsay restaurant and it was delicious with good quality ground beef and perfect seasoning.
 
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Hieveryone said:
THIS.

I’m trying this next. This sounds like perfection haha.
[doublepost=1511215341][/doublepost]

I can’t really tell a difference either BUT I will say I can tell a huge difference between frozen and never frozen beef.

When I buy it fresh and come home, it’s always the best that first day bc it’s never frozen.
[doublepost=1511215371][/doublepost]Question to all:

What’s your cooking method?

I use George Forman.
Click to expand...

Depending on the weather and my mood I will use a propane grill, George Foreman, or frying pan.

I know charcoal grill is the best, but I have no patience for that and I don't have the space for two grills.
 
ActionableMango said:
Depending on the weather and my mood I will use a propane grill, George Foreman, or frying pan.

I know charcoal grill is the best, but I have no patience for that and I don't have the space for two grills.
Click to expand...

I’d love to use a charcoal grill!

I use George bc it’s easy and quick and still pretty delicious. It’s also consistent which I like.
 
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