Ultimate Burger!

sketchytom · 3 Sep 2012 at 13:07

beef burgers from my local abc meats yum yum. then top it like this. burger, 4 pieces of bacon,burger,4 peices of bacon,burger

best burger ever no need for rabbit food in a manwitch

cainer · 3 Sep 2012 at 13:11

sketchytom said:
beef burgers from my local abc meats yum yum. then top it like this. burger, 4 pieces of bacon,burger,4 peices of bacon,burger

best burger ever no need for rabbit food in a manwitch

no cheese no win, sorry but YOU FAIL

Scam · 3 Sep 2012 at 13:15

jizzyJames said:
I went there too when I was there - it was insanely good, with probably also the best chips I've had too. Was absolutely stuffed the portion sizes were huge!

I went there too and yes it was bloody amazing

Personally I think it's risky adding too many toppings to a burger. I like to experiment too, but there's nothing better than a really well done (I don't mean cooked well-done!) burger that's just beef patty, cheese (monterey jack), tomato, onion and lettuce. Ketchup, mayo and mustard and it's a winner every time. Everything else is wasted and makes it too hard to eat.

It's like steak.. I never have sauce with steak because I'm there to taste the beef...

jizzyJames · 3 Sep 2012 at 13:16

Made with minced beef and also bone marrow in 80/20 ratio- the marrow melts at a low temperature creating a mouthwatering sink-your-teeth-into patty, additional chopped onion and parsley. Good quality cheddar or blue, compulsory gherkin, relish and salad in a brioche roll - omnomnom

Metalface Mark · 3 Sep 2012 at 13:17

The best burger I ever had was at the departure lounge in the dominican republic, it was incredible and it was just a plain cheeseburger, I went back the following year and it was no where near as good

pitchfork · 3 Sep 2012 at 14:29

TheDean said:
It really does! Many will agree with me.....there is little point in going for a really good burger, then masking the taste with blue cheese. This is why Blue cheese is used sparingly in cooking - because it dominates everythin in its path!

American cheese works well with all tyes of burger, regardless of quality.

If you go for a good burger the flavour intermingles perfectly with that sharp sour blue cheese flavour.
You don't stick a slab in there, I'm talking less than a tablespoonful of roquefort in the burger, absolutely gorgeous with that beef flavour. Provided you have bought quality aged beef with a good fat content it should have no problem cutting through.

American cheese is basically flavourless. And a lot of the time can't even really be classed as cheese because it contains next to no dairy.

robfosters · 3 Sep 2012 at 14:59

Kennysevenfold · 3 Sep 2012 at 15:08

50% beef, 25% lamb and pork.
Onion, garlic and paprika mixed in.

Topping - Tomato, onion rings, mexican chilli cheese (from morrisons) bacon and tomato relish.

All in a toasted sesame bum.

FARGO · 3 Sep 2012 at 15:18

All of your suggestions look NOM! All I will add is that I am not keen on buns/baps which are dusted with flour. Each time I pick a burger up and place it down to have a sip / eat something else on my plate I get annoyed at my dusty fingers!

PapaLazaru · 3 Sep 2012 at 15:52

jizzyJames said:
I went there too when I was there - it was insanely good, with probably also the best chips I've had too. Was absolutely stuffed the portion sizes were huge!

Scam said:
I went there too and yes it was bloody amazing

Personally I think it's risky adding too many toppings to a burger. I like to experiment too, but there's nothing better than a really well done (I don't mean cooked well-done!) burger that's just beef patty, cheese (monterey jack), tomato, onion and lettuce. Ketchup, mayo and mustard and it's a winner every time. Everything else is wasted and makes it too hard to eat.

It's like steak.. I never have sauce with steak because I'm there to taste the beef...

We are agreed. The best burger ever.

Stretch · 3 Sep 2012 at 16:19

Metalface Mark said:
The best burger I ever had was at the departure lounge in the dominican republic, it was incredible and it was just a plain cheeseburger, I went back the following year and it was no where near as good

The burger is far more important than the toppings. The right amount of beef, in the right shape (not too thick or thin), cooked to perfection. A nice crust and hot but still slightly pink.

jizzyJames said:
Made with minced beef and also bone marrow in 80/20 ratio- the marrow melts at a low temperature creating a mouthwatering sink-your-teeth-into patty, additional chopped onion and parsley. Good quality cheddar or blue, compulsory gherkin, relish and salad in a brioche roll - omnomnom

This sounds amazing. Just cheddar for me though. Don't want to overpower with blue cheese.

uchuff · 3 Sep 2012 at 20:44

TheDean said:
It has to be American 'plastic' cheese.....everything else just isn't as good. Blue cheese is just stupid, as it will overpower everything.

Not this! Good beef deserves good blue cheese or mature cheddar imho.

I quite like - from the bottom up - Half a toasted ciabatta roll (Waitrose do some perfect for this), sliced tomato, rocket/lettuce, mayo, beef patty, blue cheese, the other half of the ciabatta. Possibly bacon.

ZXSpectrum · 3 Sep 2012 at 21:54

Bun, nice thick juicy burger,Crispy smoked bacon, cheese, burger, bacon, cheese... Topped with... A nice runny egg and then the top of the bun. Make sure the egg is top quality fresh organic and nice and runny and the creamyness of the yolk with the nice juiciness of the burger is incredible! Nom nom nom!!!

Youstolemyname · 3 Sep 2012 at 22:02

In and out burger in Cali/Nevada takes some beating

Jolteh · 4 Sep 2012 at 02:06

uchuff said:
Not this! Good beef deserves good blue cheese or mature cheddar imho.

I quite like - from the bottom up - Half a toasted ciabatta roll (Waitrose do some perfect for this), sliced tomato, rocket/lettuce, mayo, beef patty, blue cheese, the other half of the ciabatta. Possibly bacon.

No, no, no.

The cheese is there for meltiness and texture, not overpowering cheese taste. Cheap american cheese slices melt perfectly for the job. Also ciabatta is totally the wrong bread for a burger, it's far too firm. Americans all use Martins Potato Rolls, the closest we can get here is those cheap Warburtons sandwich rolls. The key aspect of the burger is the beef (which should be predominately ground chuck, sometimes with other fattier cuts added for juiciness), everything else is just there to carry it.

If you wanna try and get all posh with the stuff you've mentioned, then make a steak sandwich.

pitchfork · 4 Sep 2012 at 09:04

A quality burger is completely different to a steak sandwich.

If you don't want to taste the cheese, don't put it in there. The bitterness of blue compliments the beef perfectly.

And some americans use cheap roll, serious barbecue joints don't. A lot of them use freshly baked kaiser rolls and offer a range of cheeses, including blue.

If you just want a cheap ****** burger go to mcdonalds.

MooMoo444 · 4 Sep 2012 at 09:11

Fresh bun, no flour or anything to make it clammy, and nicely toasted so the edges are crispy. The perfect bun. Sesame seeds are optional, I don't really rate them.

TheDean · 4 Sep 2012 at 09:20

Jolteh said:
No, no, no.

The cheese is there for meltiness and texture, not overpowering cheese taste. Cheap american cheese slices melt perfectly for the job.

Finally, a man after my own heart!

michaelp · 4 Sep 2012 at 10:10

Hmm my favourite burger would have to be from GBK I enjoy there habernero burger which contains a hot sauce. If I was to create my own I would have to fop it with onions fryied maybe onion rings along with a hot sauce and maybe some cheese.

Spuj · 4 Sep 2012 at 11:03

The other week I had an Indian burger from The Slug and Lettuce. It was a beef patty, with and onion bahji on top and covered in a curry sauce. Was very messy to eat but actually really good!