Burger Cooking Preference

Whats your preference Med.Rare, Med., Med.Well, or well?

Do you have a favorite place to go that you trust them to cook you up a med.rare burger?

How do you cook yours at home?

Personally I love a med.rare burger very juicy but I know my butcher shop and have him grind a sirloin steak for me.

I also find that cooking them quickly on a preheated George Foreman with a little season salt mixed in the patty makes for an awesome juicy patty .

A slice of cheddar on a toasted bun and a slice of onion - Mmmmmmm Burge Heaven!

Med. rare...on either dark rye or a cornduster bun...tomato...onion, grilled or raw...cheese, thick cut cheddar or pepper jack...no condiments. That said, don't mind bacon, canadian baqcon, lettuce or mayo but not required.

I prefer med/rare but seldom get it that way when eating out, med is fine at those times as long as its not to medium. At home I use either the GF, a frying pan, the outdoor grill or occasionally the oven. For a really juicey burger try mixing in some italian salad dressing (1/2 teaspn per burger) or olive oil with italian seasonings added

Med rare to medium
Juicy
good slab of cheese
onion
lettuce
cajun seasoning
Ranch Dressing or Mayo
occaisionally BBQ sauce

I like mine done but still juicy with loads of onions & Hellman's mayo...

if i'm doing the cooking and i know the beef is very fresh and lean, i usually make steamed cheeseburgers since there isn't a restaurant around here that makes them.. cooked medium with a nice blob of melted white cheddar on a crusty hard roll with plenty of onion :)

white castle, medium rare

Pickin up a cheeseburger Crave case in 10 minutes enroute to the Bear's victory party...aka, The Super Bowl!

I like mine medium rare out. Rare at home.

I use a 80/20 combo and mix bell peppers, jalapenos, onions, spices and some country sausage and put them on the grill. If I cannot put them on the grill, I pan fry them.

Paul E. Smith
Knoxville, TN

Medium rare with fresh Choice Ground Chuck from the butcher. On an onion roll with bacon and cheddar cheese please.

John

Wounded...good vet could bring it back.

For some reason, I want a well done burger, yet juicy. (Steaks I want bloody, just to the point they quit mooing). Prefered method of cooking is on the grill, topped with white onions that bite, crisp pickles (Clausen preferably), couple slices of American cheese melted in, then ketchup and yellow mustard. Dlx. works fine also, but not my first choice.

Meduim, with sauteed onions and mushrooms under a blanket of provolone, lettuce and tomato, Kraft mayo, Claussen pickle on the side. Out or at home. Steaks, knock the horns off and pass over the grill.

My favorite:
Medium rare to medium
Ground chuck - hand formed patty
grilled over charcoal

Medium rare at home w/ onion (diced and mixed into the patty), tomato, and cheese (usually American, but cheddar will do)

If I'm eating out, Louis Lunch in New Haven is my favorite

Medium rare at all times.

quote:

Originally posted by TJ Jackson

white castle, medium rare

I will amend my comments to include the place of purchase. Fast food joints of any description...NO THANK YOU.

They grind it...raw as they can make it.

I guess I am the first one to say medium well, to well done, with a lot of salt sprinkled on prior. I prefer the 93/7 ratio.

I had a customer today that asked me to cook it well done.

"I want it crispy, charred, and crunchy, If you think it's done, leave it on the grill for another 10 minutes"..

I swear, no lie. I asked him if he liked his steaks that way, and he said yes.
Me prefer medium on my burgers.. Some light pink.
Sometimes I go for MR....
Depends on my mood.
Steaks are usually rare to mid-rare...But thats a different thread all together.
BTW.. He said I cooked it perfect.
Another job "well done" by Tara.

Tough to do this but this is how I like mine....

Grilled on a VERY hot open flame so that the outside is seared to a crispy black. Inside I prefer it medium rare - medium. Served with a raw onion and a couple leafs of lettuce on an english muffin. On the side, I like Mac and Cheese and to wash it down....milk!

This is my perfect lunch.....except for the fact that I usually go for two burgers instead of just one

I love burgers what a great food.

Personally, I like the thicker style burgers Medium Rare to Rare with cheese, tomato, mayo, piclkes and mustard... there is a place for thin greasy burgers that is cooked all the way through, usually I like those with just cheese, and maybe a squirt of ketchup and mustard.

When ordering a burger out you have to play that damn guessing game with how they are really going to cook it, I find this annoying and waitstaff is usually not much help.

My hamburgers have to be medium rare, possibly medium if very, very pink. I cannot understand for the life of me why anyone would want to eat a "hockey puck" (well done) hamburger, but to each his (or her) own. One might as well put a dried-out piece of shoe leather between two pieces of bread when it's cooked well done (even medium well IMHO), but I guess you can put alot of condiments on to make it taste a little moist.

In St. Petersburg, FL, the El Cap restaurant serves up a perfectly cooked medium rare hamburger most every time I order it. And medium rare is their "default" temperature on hamburgers IF you do not specify how you want it cooked! Incidently, as was recently announced, the El Cap won the Number One spot in the Best Burger 2007 category in the Tampa Bay area.

I don't want to be labeled "the food police" BUT are any of rare to medium rare lovers worried about bacteria, etc.? I think there are laws in some places against serving rare/medium rare burgers in restaurants, which may be why you guys can't get them cooked the way you want. After reading Fast Food Nation, I think twice about eating any ground beef that I don't know is ground onsite.

quote:

Originally posted by marzsit

if i'm doing the cooking and i know the beef is very fresh and lean, i usually make steamed cheeseburgers since there isn't a restaurant around here that makes them.. cooked medium with a nice blob of melted white cheddar on a crusty hard roll with plenty of onion :)

How well does this work? I have a nice sized electric steamer and I've thought of giving it a shot. Any tips? I saw a recipe on here that suggested using tuna fish cans (emptied and cleaned, of course). Is that what you do?

Thanks,

Barry

I like mine med out, rare at home if I grind the meat myself. Ground beef of the grocery store shelf....med.

quote:

Originally posted by Bluemaxx
Grilled on a VERY hot open flame so that the outside is seared to a crispy black. Inside I prefer it medium rare - medium. Served with a raw onion and a couple leafs of lettuce on an english muffin.

Almost the same, but put mine on a chewy bun or roll and add dill pickle, grainy mustard, and a good bit of crunchy salt and fresh-ground black pepper. Sharp cheddar is nice.

Extra well done......... In fact when usually going into a place that cooks this feast, I give the cook permission to burn it....

PepperPhil

May I ask WHY????

I know everyone has their own choice, but why? Bad burger experience??

Just curious,