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[Free Mr. Tony]

Admire those who are willing to take the time to grind their own.  You know for sure what you are eating.  But how do you know what the aprox. meat/fat content is?

Same as a butcher - estimated guess

What was the sauce tech?

Started with a knock off Google Big Mac receipe and adjusted a bit but once on burger it sort of got lost.

Haven't had a big Mac in years so not sure what it even tastes like anymore. I always thought it was pretty much just thousand island dressing.

I do mix up mayo, ketchup, and famous Dave's spicy relish from time to time. Tastes similar to a spicy thousand island. I like it on my burgers occasionally.

[SplitChest95]

Hamburger made anyway you can imagine is always a hit with me if served on Texas toast that has some grill marks on it. I've always found that most buns are just to doughy. If I had to choose a good perfect burger composition then it would be two or three thin patties with pepperjack cheese and a good homemade barbecue sauce. As far as the salad on top, I was never a fan. I'm a vegetarian by letting the animals eat the green and then I enjoy the meat.   

[okie smokie]

Hamburger made anyway you can imagine is always a hit with me if served on Texas toast that has some grill marks on it. I've always found that most buns are just to doughy. If I had to choose a good perfect burger composition then it would be two or three thin patties with pepperjack cheese and a good homemade barbecue sauce. As far as the salad on top, I was never a fan. I'm a vegetarian by letting the animals eat the green and then I enjoy the meat.   

I too enjoy using texas toast or wheat toast in patty melt style.
Regarding your vegetarian comment. See my new  note in "General, food related"

[sharpstick]

Maybe I'm an oddball but I love my burgers made about 1/2 - 3/4 inch thick (80/20 chuck) and done on the RecTec at 225 until done.
Love the nice smoke ring/flavor and then I top it with a Havarti Pepper Jack cheese and a couple pieces of thick cut maple pepper bacon that I smoked that morning... I usually go with a toatsed onion bun or Pretzel bun...

[bregent]

Brisket/Ribeye burgers. It's the crust!

[okie smokie]

Brisket/Ribeye burgers. It's the crust!

Never seen one of those.  Great idea! 

[LowSlowJoe]

There's something about burgers that someone else cooks that appeals to me.  I can make a decent, maybe eve very good burger, but I find that I usually like it when someone else makes my burgers.

Best , or most memorable burgers I've had come from local bars...  I don't frequent bars these days and some of my fondest ( maybe only truly good memories  ) of bars were a couple lunch time meals when we would stop in from farming and get burgers for lunch at a local bar.   My home town bar, had some of the best... cooked on a flat top grill, with perfect thin crust on the surface of the burgers. However what made them so great ( aside from just being really hungry and someone else cooking them, was the onions on them. They would slice a onion about 3/8" thick and grill that along side the burgers and place that on top of the burger, along with the toasted bun...  I'm generally a catsup, mustard, onion guy at heart... and those bar burgers, that's all that was on them...  ( I don't care much for cheese on burgers ).


  Anyway, I can enjoy a wide variety of burgers.  Every now and then , I just gotta have a Big Mac...  then recently I had one of my all time classic meals at McD's... 3 regular burgers, fries, and a coke.   Call me crazy, but sometimes, that simple little classic McDonald's burger really hits the spot ( well 3 or 4 of them anyway ).

   I do love mushroom, onions, and swiss... with a little A1 sauce too.

[Free Mr. Tony]

Haven't had McDonald's in a very long time, but used to get it often on my way home from night classes in my early 20's. Cheeseburger onion only was my go-to. I liked the little dehydrated onions. I would put them in the microwave when I got home to melt the cheese. It never seemed melted when you got them, which I don't understand when places put the cheese on after the cook. I would say I actually got them as ordered less than 50 percent of the time.

[Bentley]

I thought I was the only one who would ever say this.  There is something about the flavor that can't be matched in a fresh onion.  As ridicules as I am sure that will sound to most!

The Big Mac is one Fine Hamburger!

I liked the little dehydrated onions.

[okie smokie]

I thought I was the only one who would ever say this.  There is something about the flavor that can't be matched in a fresh onion.  As ridicules as I am sure that will sound to most!

The Big Mac is one Fine Hamburger!

I liked the little dehydrated onions.

MMMn,  Fresh Vidalia or 10/19s  Hard to beat.  I even put them on BBQ sandwiches. 
 

[Bentley]

Just can't be in this thread and be hungry at the same time...it is not a good combination!

[Craig in Indy]

There are times when I, too, like thin burgers with crisp edges. The best of those I ever had was a bar in downtown Champaign, IL, called The Esquire.

But most of the time I like ones that are more substantial. Among the best of those I've ever had were two from up north - Dottie Dumpling's Dowry in Madison, WI, and Crunchy's in East Lansing, MI.