DJ Hombre
Napa Valley, California
Barrel Filler
Posts:1366
 | | 02/05/2005 9:26 PM |
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OK, Mainly this is so I can figure out what The Burger God Bob Bressler considers to be the ultimate burger.
My ultimate burger...
Toasted Poppyseed Bun
1/2 lb Patty, seasoned, cooked Mid Rare *
Smoked Gouda
Bacon, Lettuce, Onion, Tomato, Dill Pickles
Dijon Mustard, Tabasco Aioli, Ketchup
Sides
Onion Rings, a big fat huge bowl of Onion Rings
Milkshake, large, preferably blueberry. 
* I make my own ground meat. All I can ever seem to find in markets is lean ground beef these days, and that bites. So I use pork fat, a little pork and some ground beef and grind 'em up. I think it's best at this point to also season the ground mixture w/ salt, pepper, and toasted ground cumin. I've also been known to toss in a brunoise of onion at this point before forming patties. | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3407
| | 02/05/2005 10:00 PM |
| Grilled Onion Roll
1/2 lb. med-rare high-quality beef
pepperjack cheese
lettuce
garlic mayo
thin onion straws or sliced red onion | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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ChangeMe
Master of Wine
Posts:11169
| | 02/06/2005 12:55 AM |
| | If you add two tablespoons of water or chicken broth per half pound of meat, the burgers will grill up nice and juicy. | | | |
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ChangeMe
Grape Puncher
Posts:886
| | 02/06/2005 6:20 AM |
| 1/3 lb Ground Sirloin pressed thin and wide, with salt and pepper, grilled medium on a very hot grill.
Grated sharp cheddar, melted on top
Big dense soft roll from the bakery, toasted on the grill.
Ketchup, Mayo, lettuce and tomato. | | | |
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Landshark
Barrel Racker
Posts:1894
| | 02/06/2005 4:11 PM |
| Toasted Poppyseed Bun
1/2 lb Patty, seasoned, cooked Mid Rare *
sharp cheddar or swiss cheese, melted on top
bacon, lettuce, sliced red onion, tomato, avacado
Cholula Hot Sauce |
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| | 02/06/2005 5:21 PM |
| Quote:
[...] I think it's best at this point to also season the ground mixture w/ salt, pepper, and toasted ground cumin. I've also been known to toss in a brunoise of onion at this point before forming patties.
I like the cumin idea. HOWEVER, you go to all of the trouble of making a brunoise and then you hide it inside of the patty? Why not just finely chop the onion???? | | | |
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wino4ever
Grape Fermenter
Posts:578
| | 02/06/2005 5:29 PM |
| 1/2 pound med. rare
topped with bacon, then jalapenos, then cheddar or huntsman cheese
with fresh onion, tomato and lettuce.
and dijon mustard.
toasted bun.
served with garlic fries or PHAT onion rings with a mixture of ketchup and tabasco. | | | |
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DJ Hombre
Napa Valley, California
Barrel Filler
Posts:1366
| | 02/06/2005 5:58 PM |
| Quote:
Quote:
[...] I think it's best at this point to also season the ground mixture w/ salt, pepper, and toasted ground cumin. I've also been known to toss in a brunoise of onion at this point before forming patties.
I like the cumin idea. HOWEVER, you go to all of the trouble of making a brunoise and then you hide it inside of the patty? Why not just finely chop the onion????
Brunoising an onion is easy. And it is pretty much a finely chopped onion. In fact, it takes less time for me to brunoise an onion as opposed to "chop". | | | |
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Appreciative
Beaverton, OR
Grape Fermenter
Posts:418
| | 02/06/2005 6:10 PM |
| Burger med-rare
Fried egg (Wow! No one has listed this before.)
Swiss cheese
Sauteed mushrooms
Carmelized onions
Lettuce, tomato, pickles
Side of homemade onion rings. | | | |
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| | 02/06/2005 6:20 PM |
| Quote:
Brunoising an onion is easy. And it is pretty much a finely chopped onion. In fact, it takes less time for me to brunoise an onion as opposed to "chop".
Show off! | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 02/06/2005 7:32 PM |
| 1/3 lb patty of quality ground sirloin cooked on a grill to med. rare to rare.
A regular old white-bread grocery store bun.
I usually use ketchup and mayo but it is not nescessary.
I'll add relish only if it is the stuff in the huge jar from Costco.
I've been known to put a big tomato slice on it too but it is difficult to get a decent tomato today.
No lettuce.
No onion.
No mustard.
No cheese! Ever!
---
We did have some pretty good blue-cheese burgers here at the VC picnic for the 2nd anniversary. | | | |
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David Walker
Barrel Sampler
Posts:2284
| | 02/06/2005 7:56 PM |
| Quote:
We did have some pretty good blue-cheese burgers here at the VC picnic for the 2nd anniversary.
Yes, we did, David. Thank you, again, for your generosity.
To answer the thread:
Regular bun
Beef cooked medium
Bacon
Blue cheese
Onion straws | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3407
| | 02/07/2005 1:56 PM |
| | I forgot about the egg!!! What a great idea! | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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DJ Hombre
Napa Valley, California
Barrel Filler
Posts:1366
| | 02/07/2005 3:52 PM |
| Fried Egg?!?
What is this... breakfast?
I'll toss fried onion rings on mine every now and then. | | | |
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Seaquam
Barrel Filler
Posts:1141
| | 02/07/2005 5:11 PM |
| two all-beef patties
special sauce
lettuce
cheese
pickles
onions
on a sesame seed bun
Ultimately, that would probably produce the best-selling hamburger in the whole wide world. | | | |
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Budman
Master of Wine
Posts:11858
| | 02/07/2005 5:26 PM |
| Seaq... Have it your way!  | | | |
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ChangeMe
Barrel Sampler
Posts:2098
| | 02/07/2005 6:44 PM |
| Quote:
Seaq... Have it your way!
groan!!
- 1/2 lb. Chuck/Sirloin/Pork ground mix, seasoned with salt and pepper, a dab of butter buried in the middle of the patty
- Toasted sesame bun (fresh and chewy)
- Dijon mustard
- Cheddar cheese
- Sliced fresh beefsteak tomato
- Sliced red onion
- Fresh romaine lettuce leaf
- Dill pickle slices
Oh man I'm in heaven just thinking about this. | | | |
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Randy Wigginton
Wine Connoisseur
Posts:5484
| | 02/07/2005 7:31 PM |
| 1/2 lb Lobels Wyoming Burger
Salt & Pepper
Garlic powder
Soft white bun
Blue Cheese
Tomato
Fresh Aioli | | | |
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PilotBrad
Livermore, CA
Grape Fermenter
Posts:509
| | 02/07/2005 9:18 PM |
| | I just finished lunch, but this thread is making me hungry all over again! | |
Brad (formerly know as PilotBrad)
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kpak
Alaska
Wine Thief
Posts:2950
| | 02/07/2005 10:38 PM |
| Had the burger at the Martini House last week.
OMG
that was the best | |
The difference between genius and stupidity is that genius has it's limits...
ps - friends don't let friends eat farmed salmon. | |
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