Tell us about how you like your non Fast Food burgers

NYPIzzaNut


....next we will hear pineapple and avocados...

Ugh! Double gag!

You maybe are a vegetarian?

NYPIzzaNut


Mustard????!!!!!!!!!

I'm a born and raised New Yorker and, I like mustard on my burgers!

Twinwillow

NYPIzzaNut


Mustard????!!!!!!!!!

I'm a born and raised New Yorker and, I like mustard on my burgers!

I was born and raised in NYC and Yonkers and I never heard of mustard on burgers or ketchup on hotdogs or red onion sauce - for that matter.

But I did leave NY soon after returning from Vietnam in the late 60s and I do not get back there much any more.

Pancho


Hey Brad...where did you get that Patty Melt? Looks great albeit a bit rare for me. Have you ever been to the Blue Moon here in Madison? I think they are my favorite....I also like the Village Bar on Mineral Point Rd.

At the Boone County Family Restaurant, just over the border at the intersection of IL-76 and IL-173.  In Madison I like the patty melts at Alt 'N' Bach's Town Tap, next to American TV on the Beltline.
 
Nope, never been to the Blue Moon and I rarely get that deep into the city since I work on the south side.  But I'll keep it in mind.
 
Brad

NYPIzzaNut


....next we will hear pineapple and avocados...

 
Back in the UK you can get a burger with pineapple on it, it is known as a hawaiian burger.  Weird combination but some people seem to enjoy it, advocados wouldn't be quite so popular I'd say.

5 oz chuck, cooked medium (a little pink, but good crust) over charcoal
Toasted Kaiser Roll
Raw onions sliced paper thin
2 slices good tomatoes
garlic salt/pepper

Usually that's it. Sometimes either:
Sliced jalapenos, chipotle Tabasco and American cheese or
A.1.

A nice fat half-pounder ( charbroiled ), medium rare on dark bread, no cheese, a light application of yellow mustard and ketchup, lightly salted, and a couple of dill pickle spears on the side. In other words, what I had for lunch at Hackneys earlier this afternoon ( yum!! )           

80/20 cooked to medium/medium well in a cast iron skillet.  Sprinkled with garlic powder or granulated garlic and seasoning salt after flipping.  Served on buttered and grilled bun (I like onion buns or sesame but the kids won't touch either kind).  Mayo, yellow mustard and a slice of sweet onion raw, or sauteed onion if not sweet.

My second choice is that same burger with bbq sauce, a few slices of thick cut bacon and a few onion rings.  A western bacon cheeseburger without the cheese!

1/3 lab patty, if I know it's fresh ground - back and blue.  Throw it on a screamin hot grill for a nice char on the outside, rare on the inside.  Stone ground course mustard, pickles, fresh cold crunchy lettuce leaves, thin red onion, and must have ketchup. 

1/4 pound patty, medium, plenty fatty, skillet cooked, on a toasted and buttered sesame bun, with mayo, american cheese, and pickles. With a side of  crispy steak fries or ultra thin sliced fried onion rings, and a chocolate malted.  Simple, Classic, Perfection. 

Hand formed, salt and peppered, charcoal grilled, flipped, add 2 slices  cheese, cooked til well done, on grilled bun, then re salted and peppered, add sliced onion, eat immediately! repeat if necessary, usually is, grin!

Hello All,
I like a thick patty, medium-well done, with salt and pepper,
tomato, shredded lettuce, mayo and mustard.  A side of
semi-crispy fries.  There is a local place that also makes
their own buns that are not a soft or spongy which are great.
Take Care,
Fieldthistle

I am a patty melt person and think highly of any place that serves them. Why is it that a place will serve Reubens but not patty melts?
The one in the photo is not good enough for me. The meat is cooked fine. It is sadly lacking in grilled onions and Swiss cheese oozing from the top and bottom.
This is important, many places will put one slice of cheese on a burger, but with a patty melt you get extra cheesy goodness.

mark

 
1/3 pounder, medium, ketchup (lots of ketchup), raw onions and no cheese. As important: the roll. Its gotta be fresh, preferably crusty like an Italian hard roll.

I like 1/3 lb. medium rare with mayo and a little relish or sometimes, I like a shot of 1000 Island on the burger.

6oz
medium rare
griddled
coarse grind
70/30 chuck
grilled onion
leaf lettuce
tomato
swiss (1 slice)
sharp american (1 slice)
lightly buttered toasted brioche

I like a patty - 1/2 lb or more, highly seasoned with cayenne, salt & black pepper, grilled to medium or less, on toast (regular white bread is fine with me) with mayo, tomato dusted with black pepper & salt, and nothing else!
 
cy

1/3 burger made with garlic, worcestershire, onions, jalapenos, habaneros. Done medium, on a lightly toasted kaiser roll. Ketchup, raw onions, habanero cheese, and some delicious spicy pickles. I buy Batampte kosher garlic dill pickles and dump a liberal amount of crushed red pepper into the jar. Two weeks later, some delicious and quite spicy pickles. They remind me of the wood barrel pickles we would buy at the Chester NJ flea market many many years ago.