What ingredients would go into your dream burger?

Question

Just make sure they're edible!

Answer 1

blue cheese inside yummy grilled mushrooms and sweet onions,a grilled sliced pineapple slice and some mayo on a grilled potato hamburger bun.now im hungry thanks alot!

Answer 2

One third pound the best freshly ground beef marinated overnight in the fridge in not too strong teriyaki sauce and cooked with white pepper.

Then to the cooked burger add a little plain yellow mustard, although I've had some long enough to make it questionably edible, a good BBQ sauce (or Hunts ketchup if no sauce), sweet relish, fresh lettuce leaf, one thin tomato slice, but on the other side of the meat from the BBQ sauce, hot mushrooms on the same side of meat as the tomato slice, a hot pineapple slice on the same side as the BBQ sauce & something that should go on everything...avocado! Thinly sliced of course. None of the ingredients should be strong enough to overpower the taste of the meat.

You'll notice...no onions, no mayonnaise, no peppers!

Not a huge, thick bun. No seeds. A good bun substitute is a lightly toasted English muffin. If you open your own burger joint & use this recipe, all I want is a pass for free burgers for life. And I'm getting older so that "for life" thing probably wouldn't cost you that much.

"Scuze me while I go crank up the BBQ.

Answer 3

Buffalo Burger, White Onion Slice, Pepperjack Cheese, Tomato Slice, Pickles, Bacon, Heinz Ketchup, Heinz Mustard, Mayo, And A Pint of Newcastle Brown Ale To Wash it Down

Answer 4

My favorite burger is the "old fashioned, southern burger." First, you start with lean ground beef in a bowl, add some worchestire sauce, a pack of onion soup mix, and salt and pepper. Mix well and form into large patties. Place on a gas grill until meat is cooked throughout. Just before taking patties off the grill, add cheese to each patty. Now that the cooking is done, go grab yourself a plate and head to the table. First, you need a bun, my favorite is the sesame seed bun, but any style bun will do. When I think of my all-time favorite toppings, I would have to say just meat, cheese, homemade (southern-style sweet) coleslaw, chili, and pickles. When I cant get that style burger, I like just thousand island sauce, pickles, cheese, and meat. My third favorite would have to be a burger with just lettuce, tomato, cheese, pickles, and mayo. Of course, all burgers are better with crispy bacon strips.

Answer 5

It would be a steak burger, medium well with real bacon bits mixed in the ground meat. Then it would have rich cheddar and provolone cheeses, more bacon, mustard, ketchup, heavy mayo, onions, lettuce, and tomatoes. All on a delicious, toasted Fuddrucker's bun . I'll have some potato wedges drenched with cheese on the side. And some Sweet Baby Ray's for dipping the burger and the fries.

Answer 6

Grilled Onions, Grilled Mushrooms, Pepper Jack Cheese, Cheddar Cheese, Tomato, Lettuce, Chipotle Mayo, Chipotle Mustard, And Taco Bell Fire Sauce.

Answer 7

Toasted Wheat Bun,
Guacamole ( Basic Avocado,Salt Pepper, Garlic Tomato)
Burger
Monterey Jack Cheese
Bacon
Thin slice of Walla Walla Sweet Onion
Mild Chipotle Pepper Mayonaise

Answer 8

The I-Died-And-Went-To-Heaven Cheeseburger: 2 lbs. lean ground round or sirloin (yields 4 to 5 burgers). Add 1 egg, 3 tablespoons sherry and 1/4 cup grated parmesan to the meat. Blend well with hands or utensil. Add more parmesan if meat is still too wet (should be very moist but not gooey). Portion meat and roll into 2" balls. Flatten between 2 pieces of waxed paper (pressing down with plate works well) until 1/4" thick. Each burger will use 2 patties. In the center of one patty, place (3) 1"x1/2" cubes of brick cheese, then roughly 2 tablespoons of bleu cheese crumbles on top of the brick. Place 2nd patty on top and seal the edges of both patties together - well. (Cheese will leak out if care isn't taken) Grill to desired doneness (well done takes approx. 15 mins. per side - these are THICK!) Melt a slice of cheddar cheese on each patty a minute before removing meat from grill. We eat these on fresh rolls, as is, and they're absolutely fantastic. If I were to add anything, it may be a slice of raw onion.

Answer 9

I'd have first the soft, slightly grill warmed bun bottom; crisp outside, warm soft inside. Then, i'd mayo with slightly chilled may on both bread sides. Next would be the crisp chilled lettece slice just to add some health. Then the burger, not burnt but well cooked, no pink. Then romato red ketchup, smooth & shaken. grilled or pan, no oil, fried oinons, choped in lil peices but not to many. Now Last but not least, the top of the burger bun which is also slightly grill warmed bun bottom; crisp outside, warm soft inside. now if i want, i'll add yellow, slightly but mostly, melted cheese; if i'm felling for a cheeseburger.
Thank ya
have a nice day
& i hope you like my idea of my dream, already a reality burger. :)
(sorry if its a lil long)

Answer 10

Ground Sirloin and Ground Chuck, mixed.....Salt, Pepper, Garlic powder mix and form into patties. A nice hamburger bun toasted a little and Lettuce, Tomato, a thin slice of raw Onion and Hellmann's Mayo to put the burger on.

Try a couple of nice crunchy Lay's Potato chips, not Ruffles, inside the bun is nice too.

Answer 11

I like to keep my burgers simple. I add minced garlic, finely chopped onion, a dash of Worcestershire sauce, seasoned salt, black pepper, and -- believe it or not -- about 1/3 cup of rolled oats (not instant or quick-cooking) per pound of beef. The last helps to keep the burgers moist. Mix all ingredients with lean ground beef in a large bowl, using fingers. Refrigerate in bowl at least an hour, then form into patties. This is best on the grill, of course, but also works on the stove or in the oven.