[floridaorange]

… you’ve ever had?

Mine: 55 South in Franklin Tenn
It was the perfect hamburger.

[GarySL]

Mine, off the open wood fire from the yard barbecue pit

[M_Six]

Originally Posted by floridaorange

… you’ve ever had?

Mine: 55 South in Franklin Tenn
It was the perfect hamburger.

Might have been there. I've definitely been to Franklin. Carnton Plantation and Cemetery. Site of a nasty little battle during the Civil War.

About 20 years ago there was a place here called Gunner Buck's. Just a bar and pool hall, but they had a Friday night special where you got a cheeseburger and a ton of fries for $2.50. I don't know where they got their hamburger, but it was the best I've ever had. That place got sold and the new owners just couldn't come up with the same burgers. Now it's a construction business warehouse.

Coincidentally, we're having burgers tonight.

[floridaorange]

It feels like an area that went through brutal war history. I’ve eaten there twice now - the first time was so good I assumed the chef was also the owner so I asked our waitress. She says “yes and they own the 2 restaurants across the street as well.” I could taste the pride of ownership.

[stbm5]

my homemade onion burgers, no cheese.

[Maynard]

Seneca Lodge, with one of their IPA's.

[Chihuahua]

Mine. Use quality, all natural ingredients - especially the beef part.

Brioche bun, buttered and lightly grilled. Beef patty, bacon, cheddar cheese. Peanut butter on the bottom bun, grape jelly on the top bun (don't be stingy with either). PB&J bacon cheeseburger, give it a try if you never have. It's awesome.

[Llarry]

Restaurant at the resort where we stayed in Poipu, southern Kauai. Wagyu beef -- fantastic!

[Lady Jane]

I haven't had a burger from a fast food joint or restaurant in decades which means since I was a little girl.

I like to make my own. I have a variety of recipes. More importantly, I know where my fresh meat comes from (Local butcher) and where my hands have been.

[floridaorange]

Do any of you use mustard in the ground beef and white white while cooking? Or what are your tips? I’d like to dial in my hamburgers at home.

Also - if you need something fast - Amy’s pizza I oven then add your cooked ground beef on top with a little cheese - not a hamburger but awesome!

[Lady Jane]

Originally Posted by floridaorange

Do any of you use mustard in the ground beef and white white while cooking?

Absolutely. I like grain Dijon. (About ¼ tsp per ½ lbs. patties). I also like to use Worcestershire sauce, eggs, breadcrumbs, oats, garlic and an assortment of hot sauces. Another easy favorite is to mix an envelope of dry onion soup mix per pound of beef.

I don't know what you mean by "white white".

[IanH]

Worthy Burger in Royalton VT

[wyshyvanuk]

IF I have the time: half home-ground chuck and half Wagyu mixed with Montreal seasoning, seared very rare in a very hot cast iron pan. Caramelized sweet onions, thinly sliced fresh jalapeños, on a lightly toasted/grilled and buttered brioche bun with ketchup. OR: Drive a half mile away to the Trident Grill (killer French fries).

[Lady Jane]

Originally Posted by wyshyvanuk

IF I have the time: half home-ground chuck and half Wagyu mixed with Montreal seasoning, seared very rare in a very hot cast iron pan. Caramelized sweet onions, thinly sliced fresh jalapeños, on a lightly toasted/grilled and buttered brioche bun with ketchup. OR: Drive a half mile away to the Trident Grill (killer French fries).

Hamburger should be thoroughly cooked to prevent E. coli, salmonella and toxoplasmosis.

https://hi.easternhealth.ca/healthy-...isease-e-coli/

[floridaorange]

Originally Posted by wyshyvanuk

IF I have the time: half home-ground chuck and half Wagyu mixed with Montreal seasoning, seared very rare in a very hot cast iron pan. Caramelized sweet onions, thinly sliced fresh jalapeños, on a lightly toasted/grilled and buttered brioche bun with ketchup. OR: Drive a half mile away to the Trident Grill (killer French fries).

Sounds perfect - no cheese?

[wyshyvanuk]

FloridaOrange:
1. Please see #5 above. "No Cheese" is perhaps more common than you would think.
2. Please see #9 above. One wonders where LJ's hands HAVE been.
3. How long will you continue to tease us with the "white - white" mystery? Just cruel.
4. LJ won't let me have the burger. I'll need to solve that problem before moving on to the cheese. She's a stern taskmistress.
5. And then there's the cheese itself: white American, cheddar, Monterey jack, Gruyere, endless choices. It'll be like what's the best motor oil.
6. Yes, you're correct, I'm a wussy(sp) for not jumping into the cheese conflict.

[RickFLM4]

For pre-made, I like the original Pat LaFrieda blend (chuck, brisket, short rib).

If I prep myself, I usually use ground chuck with Worcestershire, salt, pepper and a little onion powder.

Always with thick sliced cheese, typically American, cheddar or both.

For restaurants, I’m not sure there has been a best since none come to mind as the clear winner. Can think of some good ones and bad ones but can’t say one was the best.

[JMcLellan]

Originally Posted by Llarry

Restaurant at the resort where we stayed in Poipu, southern Kauai. Wagyu beef -- fantastic!

Was this at Brenneckes or Kalapaki Joes perhaps? Spent some time in Poipu a while back and these were the couple places we went to.

[JMcLellan]

First burger place that comes to mind is Kings Place in Miesville, MN. I have been there twice and it was always a stop on a tour bus pub crawl thing with a large group. My opinion might be biased as I was pretty tuned up by the time we got to that place to eat. I need to try it sober sometime for a true assessment.

[UncleWede]

Decades ago dad and I went for a mountain drive in my new Wrangler. We ended up in Cuyama airport, where they have a bunch of exotic meats you can have for your burger. I chose ostrich, so good.

[Lady Jane]

Originally Posted by UncleWede

I chose ostrich, so good.

It didn't leave a fowl taste in your mouth?

[UncleWede]

Originally Posted by Lady Jane

It didn't leave a fowl taste in your mouth?

No, but dad could bear-ly finish his choice.