Building a Burger

Other than a special Wagyu burger we once got from out local gourmet restaurant, we make our own. We found a package of frozen hamburger patties that had 50% bacon! These have to be barbecued because of the additioal fat in them. They are delicious!
 

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How To Build A Better Burger​

"We’ve always been real sticklers for the manner in which we build our burgers. We change up the ingredients going into the patty quite often, but today we’re talking about the physical order in which the ingredients are layered. By stacking your burger in a certain manner, you can actually help tame the rogue condiments and escaping vegetables (we’re looking at you tomato) and enhance the flavor of your burger"!

"We’ve been told 100 times over (and then some) that all of this is nonsense, just throw some meat and veg on a bun and dive in! But for us, there are certain tastes on a burger that when in combination with each other enhance their flavors, plus there are some things that just get messy when placed next to each other". (Read More)

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ATOMIC BURGER
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FALLOUT CHALLENGE!
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Description​

– Triple burger covered with ghost pepper sauce
– Side of chips
– 45 minute time limit

Prizes​

– Free Shirt
– Wall Of Fame
– Note: Meal is not free or discounted
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Build your own Kangaroo Burger this Australia Day​

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"Jazzing up the traditional Aussie burger, this kangaroo burger features camembert cheese and pickles alongside the traditional beetroot and pineapple slice. We opted for the easy option of tinned pineapple and beetroot slices, but you could boil and slice your own fresh beetroot and grill some fresh pineapple on the barbecue if tinned food isn’t your thing. Pop all the prepared salad ingredients in separate serving dishes so that your Australia Day party guests can build their own burgers to their liking". (Recipe)
 

Shrimp Burgers - Everyday Food with Sarah Carey​

"When you taste today's recipe, you're not going to believe how easy it is to make -- it's that delicious! It's a shrimp burger made with fresh breadcrumbs and mayonnaise. All you need to do is pulse the mixture in a food processor and quickly saute it in butter. I like to enjoy my burger with iceberg and tartar sauce, but cocktail sauce would work well, too. Have a patty party for dinner tonight and make these super-simple shrimp burgers".
 
As far as I am concerned the best burgers were Bob's Big Boys. They were a Cleveland outfit that started out as Manner's Big Boys and evolved out West as Bob's. I cannot recall how many times I spent going over to Glendale, CA Bob's and chowing down on those burgers with their secret sauce. The sauce, I finally found was so simple it's pathetic. Loved them back then. OK now and then.
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The best hamburgers are always broiled with fire. This perfectly brings out the flavor of the meat.
2nd, the bun should be very lightly buttered and grilled until lightly toasted and the outside edge is crispy dark browned.
Grilled chopped onions add that certain something. A perfect marriage.
I always make mine with slices of crispy bacon, melted American cheese, FRESH lettuce and tomato, sliced dill pickles.
Light mayo on the top bun and small dots of mustard/catsup on the bottom

One of the weirdest things I've ever heard of on a burger... sliced beets.
 
These aren't for me, but Connecticut put steamed burgers on the map. Not that they belong there but loads of people love them

Steamed cheeseburger? Yep. Ted’s restaurant has been serving them since 1959, although some say Jack’s Lunch in Middletown invented it. But at Ted’s, special steam racks were made. While the burger steams, the fats drip out and the meat fills up with steam so it’s still really moist. Then, at Ted’s, the drop 2 full ounces of cheddar and steams it again. It’s served up with all the condiments and some fresh cooked fries.

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Here's how in pictures​

https://lazygastronome.com/connecticut-steamed-cheese-burgers/
 
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