Belly Up To The Burger Bar

NCHawker

NCHawker

Well-Known Member
Lots of burger joints popping up these days. I'd like to ask you about your favorite burger. I don't have 1 I have 3.


#1a Freddy's. - this is a steak burger much like Steak N Shake. Standard burger is a double with pickle and onion.

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#1b Culver's. Same formula as Freddy's custard and Burgers. Claim is butter cooked burgers

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#2 Five Guys -


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I used to love Wendy's but I've lost the taste for them. When did they start using sweet pickles?


I like mine with Pickle and Onion, Mustard and maybe ketchup, No cheese, No tomato, or anything else.
 
Culver's is pretty good for fast food.
My motto has always been no matter where I go, order a burger the first time. Because if you can't cook me a decent burger, what on God's green earth makes me think you can cook me a steak?
I like to make my own. I used to eat green chili cheese burgers in the south west.
Roast a poblano pepper, skin it, put it on after flipping burger, then pepper jack cheese. On a toasted bun with mayo.
Speaking of which why the crap don't more places toast the hamburger buns? Just lightly, not all dried up.
 
5-Guys wins hand down for me. One serving of the peanuts last exactly the amount of time it takes to prepare your meal. Being from Idaho the chances are pretty good I know who grew the potatoes. Just like a lot of custom made-mass produced items the burger is made the way I want it.
 
NCHawker said:
Lots of burger joints popping up these days. I'd like to ask you about your favorite burger. I don't have 1 I have 3.


#1a Freddy's. - this is a steak burger much like Steak N Shake. Standard burger is a double with pickle and onion.

tmg-article_default_mobile.jpg






#1b Culver's. Same formula as Freddy's custard and Burgers. Claim is butter cooked burgers

tmg-article_default_mobile.jpg



#2 Five Guys -


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Five Guys.
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Also, I would like to state that..... I lived in DM when Zombie Burger first came out. I tried it - several times and I was meh. I mean, the actual burger isn't anything special and you pair that with how f'in busy it always was... yeah, no thanks. Had it 4 or 5 times when I lived there from 13-14. Now? Shit, I crave it. It's hard for me to NOT want to go there when we go through. The Dead Elvis baby! But it's so hard because Des Moines houses some of my favorite places to eat. The Waterfront Grill, B&B Market, Phongs, Zombie Burger. The food game is strong.
 
BILLYBOBSTEXAS said:
Pauls Tap, Dubuque for a burger cooked on a cast iron grill thats as old as me! (and I am old!)
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People don't use cast iron enough anymore. Something about cast iron makes it taste so good. You can sear with cast iron and put in oven. Versatile.

I once read the best way to cook a steak was to sear it in a hot cast iron pan for like a couple minutes on each side they place the cast iron pan with steak in an oven on broil for like 5-8 minutes. Don't quote me on the 5-8 as I'd look up to see the exact minutes.
 
Cheeburger, Cheeburger, best cheeseburger I ever had! They are mostly southern states, have been to a few in Florida. There is one in St Louis that I have been to. They have a ton of malt/shake flavors, great onion rings and the art design inside is very 50's.

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under rated burger topping - Peanut Butter and if there's a burger on the menu with a fried egg on it, there's almost no chance I'm getting something else.
 
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MelroseHawkins said:
People don't use cast iron enough anymore. Something about cast iron makes it taste so good. You can sear with cast iron and put in oven. Versatile.

I once read the best way to cook a steak was to sear it in a hot cast iron pan for like a couple minutes on each side they place the cast iron pan with steak in an oven on broil for like 5-8 minutes. Don't quote me on the 5-8 as I'd look up to see the exact minutes.
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If I'm just cooking a few burgers and I have time, I use a well seasoned cast iron pan on my grill. Get it good and hot and either cook some bacon on it or use safflower oil (high smoke point). Then drop the burgers, close the lid for a couple minutes, flip and close the lid and then 90 seconds or so before I pull it drop some cheese and close the lid. They come out restaurant quality. Just season the burgers with S&P.
 
4thngoal said:
On a toasted bun with mayo.
Speaking of which why the crap don't more places toast the hamburger buns? Just lightly, not all dried up.
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When I do my burgers at home on the grill (even if in cast iron), I butter the buns with Irish butter and then hit them with a touch of garlic powder. Then, I grill them for 30 seconds and turn to get good criss cross patterns on them for another 30 seconds. They come out perfect. It's like eating burgers on a makeshift piece of garlic bread. Of course, I eat mine with mayo as well. Dukes brand is the best for burgers.
 
NCHawker said:
I used to love Wendy's but I've lost the taste for them. When did they start using sweet pickles?


I like mine with Pickle and Onion, Mustard and maybe ketchup, No cheese, No tomato, or anything else.
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I went to Wendy's like 2 years ago just to get a Frosty and when they asked me what flavor I wanted I was dumbfounded. The smartass kid working there informed me that he was unaware that Wendy's used to only have one flavor of Frosty's. I don't know what the hell these schools are teaching these kids anymore. I guess I haven't been to Wendy's in at least 20 years other than that one time for a Frosty.
 
I know this may be outside the scope of this post, but if I do burgers at home, I use 85/15 grass fed beef. It has a totally different texture than the grain/grass fed product. And I know a lot of people swear by 80/20, but I have found it shrinks too much and as long as you pull 85/15 at a nice medium to medium well, you do not sacrifice juiciness at all. I shudder when I watch Food Network know it alls like Guy Fieri going into places and complementing some jerkoff for his selection of 80/20. Bruh, the guy is only using 80/20 because you can buy a metric f*ckton of it from Sysco for $100.
 
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