My own. Ah, my good old fried chicken patty + fried egg + cheese slice + chilli sauce + lettuce burger.
As for fast food ones... ...I suppose I kinda like Burger King's Whopper, I dunno. As even Ray Kroc once acknowledged, anyone can make a better burger at home than McDonald's.
You mean chicken sandwich. I agree they are delicious, especially Chikfila's, but they are not burgers.
OT: If we're talking about a burger from a chain/restaurant, then I used to love Salem's, but they've since dropped in consistency and quality. So, I'd say 5 Guys.
If it's one I'm making, then all the usual toppings, and if I have it on hand mushrooms, bell peppers, and A1 sauce or something similar.
@PSP107: We're usually in a group of 4 to 7 for the game. We spend the 1st half of the game eating appetizers. We're talking BBQ nachos, rib tips, chili fries, potato wedges, onion rings and other stuff. Everybody orders something and it all gets pushed to the middle of the table for everyone to pull from. After we step outside for the halftime puff break, I order my burger for the 3rd quarter and then dessert for the 4th quarter. Add 4 to 6 tall beers to my tally and you have my typical Sunday during football season.
We don't really use the term Chicken Burger here in southern Indiana, if it's a burger it's a beef patty on a bun. They're chicken sandwiches here. Always throws me for a loop when I see people refer to them as "burgers".
Anywho, I really like the old fashion steak burgers from Steak n Shake. The BBQ one they have there and the one with an egg on it are both go-to's for me. Old fashion burgers that are thin with crispy edges, but doubled up so you still get plenty of meat, bbq sauce with crispy onions and bacon. Second is one with a fried egg, bacon, lettuce, and tomato.
I also love a good thick burger off a charcoal grill as well. The two are in kind of different leagues, but it depends on what I'm craving at the time.
If you're looking to make a special burger I highly recommend the Baby You Can Chive My Car burger from Bob's Burgers. I've made it a few times and it's absolutely delicious and that sour cream, mustard, and chive sauce will make you feel like you're eating a gourmet burger.
@Serraph105: What do you call them if it has 3 different types of meat?
Beef, Chicken and Fish, and yes there is a type of burger like that here in Australia, its called the Land, Air and Sea burger.
lol I'm not sure, but usually stuff like that gets it's own special name to get some attention. Arby's (a fast food chain) has a sandwich with multiple meats like that and they call it the "Meat Mountain".
I was in Vegas at a conference recently. Vegas was fun when I was young and went with my friends, but nowadays I'm pretty over it in general. I've been so many times (I've literally lost count but 20+ times maybe?) that if I never went again I'd be pretty OK with it.
However, whenever I'm there there's a restaurant in the connecting mall between Mandalay and Luxor creatively called "The Burger Bar". On their menu, there's a ridiculously extravagant burger called "The Rossini". It costs $65. Here is the description:
"Kobe Style Wagyu Beef from Australia, Sauteed Foie Gras, Shaved Black Truffles on an Onion Bun. Named after XIXth Century Italian composer whose love for the fine food was legendary. The preparation always includes Foie Gras, Truffles and rich brown sauce – in this case, Black Truffle."
The shaved black truffles are about half of that price and the black truffle sauce they serve with it is great. Foie gras on top of a hunk of meat is usually pretty excessive but since I've been dieting all year I find it's easy to finish, although I tend to eat the foie gras separately with pickles.
We don't really use the term Chicken Burger here in southern Indiana, if it's a burger it's a beef patty on a bun. They're chicken sandwiches here. Always throws me for a loop when I see people refer to them as "burgers".
Anywho, I really like the old fashion steak burgers from Steak n Shake. The BBQ one they have there and the one with an egg on it are both go-to's for me. Old fashion burgers that are thin with crispy edges, but doubled up so you still get plenty of meat, bbq sauce with crispy onions and bacon. Second is one with a fried egg, bacon, lettuce, and tomato.
I also love a good thick burger off a charcoal grill as well. The two are in kind of different leagues, but it depends on what I'm craving at the time.
Steak N Shake is underrated. And best of all, they're 24/7!
@Byshop: "Kobe Style Wagyu Beef from Australia, Sauteed Foie Gras, Shaved Black Truffles on an Onion Bun. Named after XIXth Century Italian composer whose love for the fine food was legendary. The preparation always includes Foie Gras, Truffles and rich brown sauce – in this case, Black Truffle."
I know that it wasn't the point of your post, but I had no idea what Foie Gras was up until just now when I googled it. I thought it was that yellow stringy stuff in the top right of your picture as it was what most resembled grass, but its the duck liver on top of the burger. I don't want to sound preachy because hey, I eat meat and don't tend to care about the animal's lives, but I saw how it's usually made and f********ck that's some haunting stuff. All I could think was that we need lab grown, cultured meat to have been commercially available like 20 years ago.
If you want to keep eating it I won't judge or anything as I'm sure I eat meat that's cultivated in a horrible way, but I also recommend remaining ignorant on the process. Sorry, to even post this, I don't want to ruin shit for you, but I'm just shaking at this one and I have to say it if I'm going to focus on anything else today.
My preference is for In-N-Out or Tommy's Steak Burgers. Fuddruckers has a really superior hamburger as well, but sadly there are none where I currently live.
We don't really use the term Chicken Burger here in southern Indiana, if it's a burger it's a beef patty on a bun. They're chicken sandwiches here. Always throws me for a loop when I see people refer to them as "burgers".
Anywho, I really like the old fashion steak burgers from Steak n Shake. The BBQ one they have there and the one with an egg on it are both go-to's for me. Old fashion burgers that are thin with crispy edges, but doubled up so you still get plenty of meat, bbq sauce with crispy onions and bacon. Second is one with a fried egg, bacon, lettuce, and tomato.
I also love a good thick burger off a charcoal grill as well. The two are in kind of different leagues, but it depends on what I'm craving at the time.
Steak N Shake is underrated. And best of all, they're 24/7!
wife and i stopped by first time ever at random while on a road trip a few year ago. didn't have high expectations and were blown away by how good it was. the thinner patties were such a pleasant surprise.
as far as chain burgers go i'll definitely go with steak n shake and in-n-out as high on the list. i don't need a lot of shit on my burgers. keep them simple
As a vegetarian, my options are pretty limited. Out of the fast food burgers, the Halloumi Burger from Burger King is by far my favourite. However, I prefer to make my own burgers and they always end um really delicious :)
As a vegetarian, my options are pretty limited. Out of the fast food burgers, the Halloumi Burger from Burger King is by far my favourite. However, I prefer to make my own burgers and they always end um really delicious :)
Well, Impossible and Beyond burgers are cropping up all over the place now. Hell, Del Taco now even has burritos made with Impossible meat (can we really call veggie meat meat, though?). Your options may open up so wide in the future, you could even get a veggie Big Mac, since you can get a veggie Whopper now.
Double smash-burger all the way. Not the brand Smash Burger, but the technique smash burger
Start with a 1/4 lb ball of ground beef (85:15 lean:fat ratio), get a griddle nice and hot with a cast iron weight or something to smash with.
Put the ball of ground beef on the griddle then smash it until it's about 1/4" thick. You get all these irregular edges that get crispy and caramelized and you're cooking fast and high so the inside stays moist and juicy.
Put a slice of American cheese on it and stack two high per bun.
It's not one of these fancy burgers or towering monstrosities that's too big to fit in your mouth, it's just a good simple burger.
Special sauce (mayo, ketchup, relish) with crispy iceburg lettuce, tomato, and onion are my ideal condiments.
Although honestly I do like to get creative with my toppings sometimes and put some random stuff on there; fig jam, caramelized onions, and bleu cheese is one example that was pretty damn good.
Double smash-burger all the way. Not the brand Smash Burger, but the technique smash burger
Start with a 1/4 lb ball of ground beef (85:15 lean:fat ratio), get a griddle nice and hot with a cast iron weight or something to smash with.
Put the ball of ground beef on the griddle then smash it until it's about 1/4" thick. You get all these irregular edges that get crispy and caramelized and you're cooking fast and high so the inside stays moist and juicy.
Put a slice of American cheese on it and stack two high per bun.
It's not one of these fancy burgers or towering monstrosities that's too big to fit in your mouth, it's just a good simple burger.
Special sauce (mayo, ketchup, relish) with crispy iceburg lettuce, tomato, and onion are my ideal condiments.
Although honestly I do like to get creative with my toppings sometimes and put some random stuff on there; fig jam, caramelized onions, and bleu cheese is one example that was pretty damn good.
Double smash-burger all the way. Not the brand Smash Burger, but the technique smash burger
Start with a 1/4 lb ball of ground beef (85:15 lean:fat ratio), get a griddle nice and hot with a cast iron weight or something to smash with.
Put the ball of ground beef on the griddle then smash it until it's about 1/4" thick. You get all these irregular edges that get crispy and caramelized and you're cooking fast and high so the inside stays moist and juicy.
Put a slice of American cheese on it and stack two high per bun.
It's not one of these fancy burgers or towering monstrosities that's too big to fit in your mouth, it's just a good simple burger.
Special sauce (mayo, ketchup, relish) with crispy iceburg lettuce, tomato, and onion are my ideal condiments.
Although honestly I do like to get creative with my toppings sometimes and put some random stuff on there; fig jam, caramelized onions, and bleu cheese is one example that was pretty damn good.
Dam, put alot of thought into your burger.
I put a lot of thought into food :D
A burger is something to not overthink in terms of complexity, though; just think a lot about the technique and execution.
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