Thinking about new burger things.

[jerrybell]

Around here, pastrami as a burger condiment is popular.

[smokenoob]

Somehow I could taste that when you posted it! Note to self: pick up some pastrami for the next burger cook.

[Santamarina]

We have a local place that makes a great pastrami burger. It’s one of my favorites. Need to try it at home!

[Red Man]

Roasted green chile, avocado, and pepper jack is a great combo.

[glitchy]

I did burgers tonight with pepper jack cheese, crispy jalapeño, and jalapeño bbq sauce.

[Caffeine88]

As my 6 yr old said when he saw pix of my steak the other night.... "are there any leftovers????" 🤣🤣

[tbob4]

One of the best burgers I used to eat as a kid was at the airport restaurant in Merced - Capt. Billy’s Cafe. It was a rectangular burger with sautéed onions on a French roll. He served it with two bowls of sauce. One was au jus sauce and the other was a cheddar cheese sauce. Nothing went on the burger. It was simply dipped and eaten. Very good. Captain Billy died when I was in high school. His kid couldn’t make a go of the restaurant and definitely couldn’t replicate the recipes. When younger, I often tried to figure out how to make the cheese sauce. I just can’t get the flavor or consistency right.

[snowswamp]

A friend mentioned they had a burger with flavored cream cheese (jalapeño). I’m guessing you can make a variety of custom spreads.

[Jerod Broussard]

Simple.

[Viburnum]

For me, hold the pickles, hold the tomatoes, and PLEASE hold the greens. Those... yeah... I just don't get it. Greens belong in a salad (which I eat all the time). They don't have enough flavor to compete with the rest of the burger and they're really just a guilt trip for my tongue. If I end up with them somehow, I just pull them off and eat them first to get them out of the way. Then I enjoy my burger, guilt free.

Oh, and blue cheese? I haven't had a burger yet that wasn't improved by blue cheese.

And if possible I prefer venison or something ground up from the deer family. Had kangaroo burgers when I studied abroad in Australia, those were pretty good, too.

[Murdy]

I haven't had many things that couldn't be improved with bleu cheese.

[Old Glory]

Bacon is great on a burger. Just has to be cooked correctly. I hate when you bite a bacon burger and the whole slice pulls out then you have to put everything back together.

Like eggs on a burger.
Mushrooms and Swiss is good.
Avocado can be good.

I don't like BBQ Sauce on burgers. No onion straws or chips or other crunchy stuff. Those are side dishes. Blue Cheese not so much.

I hate lettuce on a burger. Wilted soggy trash.



I like it best nice and simple, American cheese, pickles, onions, ketchup, mayo, and S&P.

[au4stree]

I saw Malcolm Reed do a burger with bbq sauce and the fried jalapeños, French’s brand like the onions. They’re hard to find, but really tasty on a cheese burger.

And I agree, no egg on my burger. But hey, to each their own.
Oh yeah, the bun has to be Martin’s.

[ssandy_561]

One of my favorite toppings on a burger is Bourbon Bacon Onion Jam. I’m drooling a bit just thinking about it.

If I’m making smash burgers I love to season them with Sazon. I used to only use Lawry’s but I discovered Sazon and I think I prefer it.

Cheese of any kind is good. When I’m griddling burgers I’m making cheese crisps for the burgers on the flat top.

A simply topped burger for me is mayo and A-1 on a potato roll.

[bbqLuv]

[Murdy]

and Heinz 57

[SmokingPat]

I just made my first burger with onion strings yesterday. Unfortunately, the can was partly used, so I had a lot of onion crumbs, and they needed crisping, too. Placed under the cheese to hold them in place. I liked it.
Do you think onion strings would work inside the burger, or would they just get mushy?

I like the idea of garlic *in* the burger, but it would first need a brief saute to cut the edge off and sweeten it.

[Santamarina]

Standard burgers around here are smash burgers with salt and pepper, butter toasted bun (mayo is good for toasting too), cheese and/or cheese crisps, mustard, mayo, dill pickle, carmelized onion, and bacon. My burger usually gets fried mustard too.

But I’m definitely in the camp that likes each of those ingredients in moderation (except the beef and cheese part). It’s very easy to overload a burger and then barely be able to taste the beef.

Things I picked up in this post I’m going to try:
Garlic butter for toasting the buns.
Fried buffalo sauce (just like frying mustard…not sure it’ll work, but I’m gonna give it a go!).
Fried avocado.