What is the perfect cheeseburger???

Question

Forget fast food, I want to know what YOU think is the perfect burger! Personally I take extra lean ground beef and mix in laurry's seasoning, some worchestershire sauce, and some sauteed mushrooms & onions! I grill on the BBQ for about 10 minutes on each side and NEVER serve it more than medium (pink in the middle). I use both jack AND chedder cheese, although my wife likes pepper jack! Then I serve it on a big soft bun or toasted roll with some mayo, dejon mustard, tomato, and hand leaf lettuce. A little A-1 or Heinz 57 sauce doesn't hurt either! Serve them up with some steak fries and fry sauce (mayo & katchup mixed together) and you have yourself a kick *** meal! But how do YOU like your burger? Looking to try some new recipes and creating some variety!

Answer 1

Well, I'm a little spoiled because my sweetie's parents own a farm & hand raise black angus beef ( about 10 - 15 head ) for family use so I have a freezer full of awesome meat. I pat out 1/2 lb patties pretty thick, lightly sprinkle with montreal steak seasoning on both sides & cook over medium/hot coals til medium rare/medium. I top with provelone cheese, crispy applewood bacon, portabella mushrooms sauteed in red wine & garlic, sliced onion (optional) & top with a drizzle of Heinz 57 sauce......All on a grilled onion roll.......Serve with texas fries & your favorite dipping sauce.......Don't forget a good cold beer or glass of wine to go with!

Answer 2

I think a good hamburger is my favorite meal. I take extra lean ground beef and mix in fresh finely chopped onions, garlic, chives, black pepper, basil, oregano and a little cilantro. I grill my burger until there is a torrent of juice flowing, my burger sweating its flavor. My burger must be done … no red meat… but no scorching either. I top my burger with extra sharp cheddar and mozzarella cheeses and top that with sautéed mushrooms.

The bun is a delicately toasted to a caramel color… don’t like over done toast… I have honey mustard on one bun and then I add a little A-1 sauce to that. I place the burger on top of the honey mustard bun and then the mushrooms and etc on top. I have fresh lettuce and tomatoes added to that and then the second bun has Miracle Whip.

Instead of fries though I accompany my burger with little pasta Alfredo and a tall glass of red Tiki or Tahitian punch. Oh man, is this heaven or what? After serving this meal my kids are happy and my husband… after the dishes are done… is ready for a very cozy evening together. This meal gets everyone to the table.

Answer 3

Your burger sounds good, but if you want to make it even better, you've got to use ground chuck. The more fat in the meat the juicier and better-tasting the burger. It's OK to do if you only have burgers once in a while. :-)

My favorite simple burger recipe: 2 lbs ground chuck, 1 packet of instant onion soup/dip mix, and cheddar cheese and bacon on dark, crusty rye bread. Make sure there are kosher dills on the side, onions and tomatoes are good on it too, but the tomatoes will make the bread a little soggy. Personally, I like ketchup and mustard or my own ketchup/mustard/mayo/minced pickle condiment that I whip up sometimes for burgers (kind of like Thousand Island dressing).

This makes about 8 burgers.

Answer 4

Wow u just made me crave a burger in the worst way!

I personally like mine well done w/bacon, pepper jack, bbq sauce, avocado, sweet mayo,tomato, butter lettuce, and fried onion strings on a big sesame bun.
w/a big pickle on the side.

Answer 5

70% lean beef, salt, pepper, worschestire sauce. Grill, onl turning once & NEVER PRESS THE BURGER. Make it medium rare and melt some cheddar on top. Slices of garlic kosher dill pickles and a "pretzel bun". Oh, some ketchup and a little dijon mustard as well.

Answer 6

********SOUTH WEST BLUE CHEESE BACON BURGERS
quality hamburger buns
2 pounds 20% lean hamburger
bacon
crumbled blue cheese
habanero hot sauce
garlic salt
Pre-cook bacon. Mix hamburger and hot sauce in container.
Shape into patties of desired size. The thicker the better. Sprinkle garlic salt on both sides of patties.
Set patties aside 10-15 minutes.
Pre-heat grill and cook 3 to 5 minutes on first side. Flip burgers, add bacon and blue cheese to top. Grill 3 to 5 minutes.
Serve with lettuce tomatoes, red onion and mayonnaise with cilantro mixed in.

*********BACON MUSHROOM CHEESEBURGERS
1 1/2 lbs. ground beef
3 tbsp. finely chopped onion
1/2 tsp. garlic salt
1/4 tsp. pepper
TOPPING:
4 oz. (1 c.) shredded Cheddar cheese
2 (5 oz.) jars sliced mushrooms, drained
6 slices bacon, crisply cooked, crumbled
1/4 c. mayonnaise
Also will need:
6 hamburger buns
In medium bowl, combine all burger ingredients; mix well. Shape mixture into 6 patties. In small bowl, combine all topping ingredients; mix well. Refrigerate until ready to barbecue. Grill hamburgers to desired doneness, turning once. During last several minutes of cooking, spoon about 1/4 cup topping on each burger. Continue grilling until cheese is melted.

*****CHEDDAR CHEESE BURGERS
1/2 c. shredded cheddar cheese
1/4 c. butter, softened
2 tbsp. French's mustard
1 1/2 lb. ground beef
Salt & pepper
6 hamburger rolls, split
Lettuce & sliced tomato
Combine cheese, butter and mustard. Shape beef into 6 patties. Grill over hot coals or broil. Season with salt and pepper. To serve - place hamburgers on rolls, spread generously with cheese mixture. Top with lettuce and tomato. Serve.

Answer 7

You made me hungry all over again just reading your description and I just had dinner. (Mexican). When I grill burgers I do it very similar to yours but keep the sauteed mushrooms on the side (wife hates them). Try adding a little bar b q sauce to the mixture before you grill it. I find it quite tasty that way.

Answer 8

My favourite: a cheeseburger without too much junk to hide the taste, but do add a grilled split LA hot sausage. My erstwhile roachcoach driver and I christened it a River Rat and he made it a part of his menu. It became a favourite with the local lunchtime crowd.

Answer 9

I like the ones my mom fixes.

She fixes them like my grandmother (her mother-in-law) use to fix.

She pats out a thin patty as big as the cast iron skillet she fries them in. She flours them, then fries them.

They are bigger than the bun.

Then add cheese, lettuce, tomatoes, onion, and mayonaise.

Answer 10

All that you just said plus some Vlassic Dill slices. Now I want a huge burger!!!