Hamburger?

the banzai burger

- bison or beef patties, hand made, marinated in teryaki sauce

- sesame seed buns, toasted

- tomatoes

- shredded lettuce

- jack cheese

- mayo

- round pinapple slices

On a good toasted bun,

- Pepper Jack cheese (though I love all cheeses, especially combined)

- Lettuce

- Tomato

- Jalapenos

- Mushrooms

- Hot sauce

- Bacon

Good stuff

We're approaching the end of grilling season. Post 'em up: -low fat patty with minor marbling cooked medium well -whole wheat bun with sesame seeds slightly toasted and no butter -iceberg lettuce -raw onions -sautéed/caramelized onions -sautéed green peppers -sautéed mushrooms -tomatoes -barbecue sauce -occasionally a sunny side up egg (depending on mood) No bacon or cheese (I want a relatively healthy burger) or mayonnaise (disgusting).GalvatronType_R

Hmm, coming from Sweden, I feel as if we got a rather weak food culture and this also applies for hamburgers... In fact, I became aware just about a year ago that hamburgers is not too uncommonly served more rare than "well done". I get the feeling that eating meat well done is much more common in Sweden than in US and as for hamburgers, even more so. Well, that's just the impression I get though, of course rare meat and hamburgers are easy to acquire if you go to the proper places but if just you enter a random "meh"-ish restaurant, you're totally gonna get a well done burger. I don't know if that's the case as well in US but as already mentioned I feel that rare meat seems much more acceptable in US...

My point here is that I haven't really eaten many different kind of burgers, there's a rather limited choice for proper hamburger joints unless you want a typical generic burger or crappy fast food a la McDonalds/Burger King. Therefore I don't really have a favorite burger, instead I have a "standard" burger, the kind of burger I usually tend to eat but not because it's the best but rather because my lack of imagination when it comes to proper burging toppings.

I actually made burgers yesterday (although I'm too lazy to blend my own meat cuz I ain't got no grinder) and it was stored bought ground meat and I mixed that up with a whole buncha bacon lard.

As for toppings, I had my usual toppings:

American cheddar
lettuce
tomato
raw red onions
sliced pickles

And I also made a chipotle mayonnaise (with homemade mayonnaise of course!!!) and some slices of bacon.



I'm constantly lookin' for new options and I know there are hundreds of pictures and recipes but I still struggle to break free from the rather generic "lettuce, tomato, onion, pickles-combo that I always end up with. Maybe I should try the caramelized onions/peppers next time instead...
 

[QUOTE="GalvatronType_R"]We're approaching the end of grilling season. Post 'em up: -low fat patty with minor marbling cooked medium well -whole wheat bun with sesame seeds slightly toasted and no butter -iceberg lettuce -raw onions -sautéed/caramelized onions -sautéed green peppers -sautéed mushrooms -tomatoes -barbecue sauce -occasionally a sunny side up egg (depending on mood) No bacon or cheese (I want a relatively healthy burger) or mayonnaise (disgusting).Justforvisit

Yeah, we just got the BBQ out this weekend for the first time. :(

When I make the burgers myself I usually just put cheese and BBQ sauce on it. Simple and easy. 

I have been making some burgers featuring salt free garlic/herb seasoning grilled 4 minutes on each side with a slice of provolone cheese and 2 slices of hard salami. It also calls for a creamy peppercorn sauce to put on the buns, but I haven't got any of that. It is a medium rare burger when I am done with lots of juice pouring out of it when I first bite into it.

Normally, I make burgers out of ground sirloin and not ground beef. 

We're only half way through July. We're not even close to the end of grilling season...if there even is an end. Anyway, I'm a purist. Burger, Cheddar cheese, bacon and maybe some pickles.

We're approaching the end of grilling season.GalvatronType_R

Meaning what... you live somewhere in the Southern Hemisphere?

We're only half way through July. We're not even close to the end of grilling season...if there even is an end. Anyway, I'm a purist. Burger, Cheddar cheese, bacon and maybe some pickles.

Pirate700

I know, I usually grill out until about the end of October. 

I make my own mixing in diced up mushrooms,onions,and parm cheese.. add a bit of soy sauce and grill, add toppings as you see fit

Here is a pic of the burger I discribed.

If ya want to make it, here is the Salami Provolone Burger With Bacon and Cheese Spuds recipie. 

Ingredients
1 1/2 lb ground beef
1 teaspoon salt-free garlic/herb seasoning
4 slices provolone cheese (3 oz)
8 slices Deli hard salami (2 oz)
1/3 cup sweet pepper bruschetta topping (or roasted red peppers, chopped)
2 tablespoons chopped black olives
8 teaspoons creamy peppercorn dressing, divided
4 Bakery French (or regular) hamburger buns

Steps
Preheat grill pan (or grill). Form meat into four patties; sprinkle with seasoning (wash hands). Place patties in grill pan (or on grill); grill 34 minutes on each side or until meat is 160°F.
Top each patty with 1 slice cheese and 2 slices salami; let stand to melt cheese. Combine bruschetta topping and olives.
Spread 2 teaspoons peppercorn dressing on inside of buns. Place patties on bottom halves of buns; top each with 2 tablespoons olive mixture. Assemble burgers and serve.

CALORIES (per 1/4 recipe) 630kcal; FAT 38g; CHOL 155mg; SODIUM 1000mg; CARB 27g; FIBER 0g; PROTEIN 44g; VIT A 4%; VIT C 35%; CALC 20%; IRON 25%

mmmm Steamed clams!KiIIyou

Wrong thread. 

[QUOTE="KiIIyou"]mmmm Steamed clams!WhiteKnight77

Wrong thread. 

Nah, knowing him, it's the right thread :P

[QUOTE="WhiteKnight77"]

[QUOTE="KiIIyou"]mmmm Steamed clams!solidruss

Wrong thread. 

Nah, knowing him, it's the right thread :P

:lol:

Here is a pic of the burger I discribed.

 

If ya want to make it, here is the Salami Provolone Burger With Bacon and Cheese Spuds recipie. 

Ingredients
1 1/2 lb ground beef
1 teaspoon salt-free garlic/herb seasoning
4 slices provolone cheese (3 oz)
8 slices Deli hard salami (2 oz)
1/3 cup sweet pepper bruschetta topping (or roasted red peppers, chopped)
2 tablespoons chopped black olives
8 teaspoons creamy peppercorn dressing, divided
4 Bakery French (or regular) hamburger buns

Steps
Preheat grill pan (or grill). Form meat into four patties; sprinkle with seasoning (wash hands). Place patties in grill pan (or on grill); grill 34 minutes on each side or until meat is 160°F.
Top each patty with 1 slice cheese and 2 slices salami; let stand to melt cheese. Combine bruschetta topping and olives.
Spread 2 teaspoons peppercorn dressing on inside of buns. Place patties on bottom halves of buns; top each with 2 tablespoons olive mixture. Assemble burgers and serve.

CALORIES (per 1/4 recipe) 630kcal; FAT 38g; CHOL 155mg; SODIUM 1000mg; CARB 27g; FIBER 0g; PROTEIN 44g; VIT A 4%; VIT C 35%; CALC 20%; IRON 25%

 

WhiteKnight77

[QUOTE="KiIIyou"]mmmm Steamed clams!WhiteKnight77

Wrong thread. 

[QUOTE="WhiteKnight77"]

[QUOTE="KiIIyou"]mmmm Steamed clams!KiIIyou

Wrong thread. 

Simpsons reference FTW!

[QUOTE="KiIIyou"][QUOTE="WhiteKnight77"]

Wrong thread. 

solidruss

Simpsons reference FTW!

[QUOTE="solidruss"]

[QUOTE="KiIIyou"]Oh no, I said steamed hams. That's what I call hamburgers.KiIIyou

Simpsons reference FTW!

.

[QUOTE="KiIIyou"][QUOTE="WhiteKnight77"]

Wrong thread. 

solidruss

Simpsons reference FTW!

I don't watch The Simpsons.