Leaf lettuce, tomato, bread and butter pickles. Mayo and ketchup. Sauteed mushrooms (with or without mushrooms), swiss cheese.
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What all do you like putting on your burgers?
- Thread starter Hieveryone
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Sautéed Marsh rooms on a burger are too legit.
5 guys can do that and I like it. Not 5 guys, but the recipe.
I’m George formaning a burger now except this time I using 2 quarter pound patties, onion, and 2 slices of Swiss.
Also ketchup and just a tad bit of Deli mustard and of course lettuce.
Also ketchup and just a tad bit of Deli mustard and of course lettuce.
I haven’t bought it yet. Need to go grocery shopping.
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Might be good. I’m all for trying new ideas.
Mustard, mayo, tomatoe, pickles, onions, lettuce on a rare hamburger...Hmmm.
Question:
Why do some people people prefer hamburger over a cheeseburger and vice versa?
Meaning, is it big enough of a difference to make it 2 separate menu items at fast food restaurants?
I’d say yes. I actually prefer hamburgers.
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Rare is good. I’m officially hungry as heck rn haha
Why do some people people prefer hamburger over a cheeseburger and vice versa?
Meaning, is it big enough of a difference to make it 2 separate menu items at fast food restaurants?
I’d say yes. I actually prefer hamburgers.
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Rare is good. I’m officially hungry as heck rn haha
Rare is good, agreed.
I like my steak - on the rare occasions I eat steak - rare also.
Lamb cutlets are also best served rare.
Personally, I prefer a cheeseburger (but then, I love cheese).
But, I will not disdain an excellent quality (rare) hamburger, either.
beef burgers for me, or hamburgers.
I don't like cheeseburgers for one, but i do like cheese on pizza. Strange huh...
I don't like cheeseburgers for one, but i do like cheese on pizza. Strange huh...
I’ve been warned about rare hamburger meat most of my life, but fortunately have yet to get sick from it (knock on wood).
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Well done is over cooked, unless it’s a roast.
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A cross between American/Swiss cheese, lettuce, tomato, and roasted green chilies. It's a New Mexico thing, and pure heaven.
I’ve been warned about rare hamburger meat most of my life, but fortunately have yet to get sick from it (knock on wood).
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Well done is over cooked, unless it’s a roast.
Even a roast beef is better rare - I like my roast beef some shade between red and - maybe - pink.......
Likewise, roast lamb.
Chicken and pork are different when roasted, agreed.
I love cheese, but for whatever reason not on my hamburgers.
At home, my standard treatment is usually either sweet or dill relish(I lean toward sweet, but it depends on what I think sounds good) along with some ketchup and brown mustard. I'm surprised that I'm the only one who's mentioned using relish, but I prefer it to using pickle slices or any other form of pickle.
For a pan fried hamburger, I tend to add some Lea & Perrins Worchestershire. I'll add a bit to any hamburger(although I don't have to), although pan frying seems to leave them lacking in flavor enough that I find it necessary. I hate to be snobbish about brands, but Lea & Perrins is the only brand of Worchestershire I consider acceptable
Of course, a slice or two of bacon is generally also welcome.
At home, my standard treatment is usually either sweet or dill relish(I lean toward sweet, but it depends on what I think sounds good) along with some ketchup and brown mustard. I'm surprised that I'm the only one who's mentioned using relish, but I prefer it to using pickle slices or any other form of pickle.
For a pan fried hamburger, I tend to add some Lea & Perrins Worchestershire. I'll add a bit to any hamburger(although I don't have to), although pan frying seems to leave them lacking in flavor enough that I find it necessary. I hate to be snobbish about brands, but Lea & Perrins is the only brand of Worchestershire I consider acceptable
Of course, a slice or two of bacon is generally also welcome.
Roasted green chilies sound SOOO good on a burger. I’d be even willing to put a little sour cream on the side and dip it just to see if it works.
Just a thought.
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Roast beef is good rare agreed. I usually put mine on a ciabatta square bun with Swiss cheese. Maybe a little bbq sauce on the side. Delicious.
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I love cheese, but for whatever reason not on my hamburgers.
At home, my standard treatment is usually either sweet or dill relish(I lean toward sweet, but it depends on what I think sounds good) along with some ketchup and brown mustard. I'm surprised that I'm the only one who's mentioned using relish, but I prefer it to using pickle slices or any other form of pickle.
For a pan fried hamburger, I tend to add some Lea & Perrins Worchestershire. I'll add a bit to any hamburger(although I don't have to), although pan frying seems to leave them lacking in flavor enough that I find it necessary. I hate to be snobbish about brands, but Lea & Perrins is the only brand of Worchestershire I consider acceptable
Of course, a slice or two of bacon is generally also welcome.
There’s something about Worcestershire that you can’t find in anything else. It truly does add flavor to the right foods. I absolutely must try it on a burger. I bet it’s incredible!
Just remember-it must be Lea & Perrins .
I've tried plenty of other brown molasses-based sauces that claimed to be Worchestershire sauce, but I've yet taste anything that's even remotely close to what Lea & Perrins tastes like. Perhaps its the anchovies
(check the label-that is in fact a listed ingredient). Granted my friends in the UK tell me that even Lea & Perrins in the US pales in comparison to the UK product, but then we have what we have.
My father-in-law is lactose intolerant so yeah, it is. That and some people just don't like cheese.
I’ve been warned about rare hamburger meat most of my life, but fortunately have yet to get sick from it (knock on wood).
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Well done is over cooked, unless it’s a roast.
I love solid meat rare, but when I was designing commercial refrigeration I learned a lot about meat processing and the risks associated with undercooked ground meat are absolutely real. I won't go into specifics here as to why.
Now, if you buy your own solid meat and grind it yourself that risk is erased. But I eat my burgers medium well; roasts, steaks, etc. rare to medium rare.
No one has said avocado yet?!
Avocado is excellent on hamburgers: red onions, lettuce, pickle, avocado, tomato, a mix of ketchup and mayonnaise. No cheese please
Avocado is excellent on hamburgers: red onions, lettuce, pickle, avocado, tomato, a mix of ketchup and mayonnaise. No cheese please
My favourite burger place in Switzerland (by a thread there are other great places too).
Holy Cow!
https://www.holycow.ch/holy-cow-menu/
(Click EN for English if the menu shows up in French)
Montreux Jazz Blues with Gorgonzola and the Viva Espana with Chorizo and goat cheese are two favourites of mine.
Holy Cow!
https://www.holycow.ch/holy-cow-menu/
(Click EN for English if the menu shows up in French)
Montreux Jazz Blues with Gorgonzola and the Viva Espana with Chorizo and goat cheese are two favourites of mine.
Did someone mention Gorgonzola?
Whimper. Bliss. I could swoon with desire and delight reading such a thing........
At home I don’t like to get too much stuff out, so typically whatever cheese I have, diced onion, and mayo. If I go out where I don’t have to prepare everything myself I typically get a Patti Melt. If not then I love mayo, onion, cheese, bacon, jalapeño, and a fried egg
What it all comes down to in my opinion is the quality of ingredients. We all have different tastes - but even a simple burger with lettuce, tomato and a plain bun is terrific if the components are fresh and good quality.
Now for me I like flavours that harmonise, I get ill thinking about some of these novelty burgers (donut burgers or those served at the Heart Attack Grill etc.).
Now for me I like flavours that harmonise, I get ill thinking about some of these novelty burgers (donut burgers or those served at the Heart Attack Grill etc.).
Well, I don't know anything that doesn't harmonise well with Gorgonzola......
Just remember-it must be Lea & Perrins .
I've tried plenty of other brown molasses-based sauces that claimed to be Worchestershire sauce, but I've yet taste anything that's even remotely close to what Lea & Perrins tastes like. Perhaps its the anchovies
Granted my friends in the UK tell me that even Lea & Perrins in the US pales in comparison to the UK product, but then we have what we have.
I will make sure to get Lea & Perrins. I live in America not UK so hopefully it isn’t hard to find!
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Im one of those people who loves cheese and will eat a cheeseburger any day of the week, but there’s just something about a good hamburger that for me makes it 1 up on cheeseburgers. I feel like without the cheese, it’s just a different sandwich all together. More scrumptious to me. But I do love cheeseburgers too lol. Can’t go wrong either way.
And I’ve heard about rare meat possibly making one sick but so far I’ve been fine. I might start doing medium tho just out of precaution! I use a George Forman and it’s real easy to make it however you like.
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No one has said avocado yet?!
Avocado is excellent on hamburgers: red onions, lettuce, pickle, avocado, tomato, a mix of ketchup and mayonnaise. No cheese please
Oh. My. Goodness.
I’ve never actually had avocado on a hamburger but YES that sounds like a huge win haha.
I’m shocked it took so many posts for someone to mention it.
I’ve had avocado on a grilled chicken sandwich but that’s totally different.
Pick your favorite grocery store and you shouldn't have any issue. Smaller bottles are usually wrapped in brown paper with a gold foil seal around the top, so they stand out on the shelf.