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[Bentley]

Two 5oz patties that are rolled out so they are twice the size of bun so that when cooked they are the exact size of the bun.

Bacon every 100th time, Chili every 50...Always mayo and a steamed bun!

Thin...Best meat for them 75/25..onions...American cheese...Nothing ruins a good burger more than a cold, non-toasted bun.

[urnmor]

Now that I made that typo let me explain how I would handle a 5 pound burger.  First like you I would try and eat it all (no doubt in my younger days I could).  Now I would have to share it with my wife and family, if there were left overs I would reheat in the morning and serve with eggs. 

[Bentley]

Never understood the big, huge, ridicules size ones.  You see them on TV and to me they always look dry, and burnt on the edges and unappealing!  It is more like a hunk of meatloaf on some bread...not a burger to me!

Miracle Whip is Nasty!  I grew up as a kid on Miracle Whip, I guess mom used mayo at some point but don't know when, never thought anything of it.  Went to College, the DC only had Mayo, been a Mayo fan ever since.  And yes, potato salad has to be red potato's and mayo, then celery, sweet pickle relish and very, very finely diced dill pickles.  Then we can branch out from there, sometimes black olives and bay shrimp. or diced Virginia Ham...many options to Spectacular Potato Salad!

Sorry for the detour into sides, would rather have Onion Rings anyway!

[urnmor]

would rather have Onion Rings anyway!

I agree however they must be freshly made.  No frozen ones for me.

[yorkdude]

Miracle whip has never crossed our thresholds. The tangy zip of Miracle whip is not true. It isn't tangy at all. We have some friends that would kill for some, not us. Mayo, gets it done here. Who knows how to make the sauce for a Big Mac? That there is REALLY GOOD. For some reason I have always loved it.

[Bentley]

Yes, Big Mac Special Sauce, nothing out there even close, and mayo, ketchup and pickle relish is not a 2nd for me!

[okie smokie]

Yes, Big Mac Special Sauce, nothing out there even close, and mayo, ketchup and pickle relish is not a 2nd for me!

We have a local chain in Kansas and Oklahoma called Freddie's.  They are known for their "steak" burgers, and frozen custard.  Their special is two thin patties fried on griddle so the edges are crispy, and toasted bun with pickles, onions and mustard.  With or without cheese, they are hard to beat.  Shoe string fries also great.  That with a chocolate custard malt is tops for me.  (except when I make em at home)

[dclord]

Quarter pound grass fed beef or occasionally bison. Charcoal grilled. Lettuce, tomato, dill pickle, Jalapenos, maybe avocado and a bit of sweet onion. Sometimes BBQ sauce. Never mustard, mayo, catsup, or dressing. Nice cheese bun or pretzel bun, or anything not too soft. Oh and if there is blue cheese - heaven.

Thickness? Maybe 3/8 before cooking.

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[ylr]

We have a local chain in Kansas and Oklahoma called Freddie's.  They are known for their "steak" burgers, and frozen custard.  Their special is two thin patties fried on griddle so the edges are crispy, and toasted bun with pickles, onions and mustard.  With or without cheese, they are hard to beat.  Shoe string fries also great.  That with a chocolate custard malt is tops for me.  (except when I make em at home)

We ate a Freddie's in Hays, KS, and really liked it. Interestingly, they are currently going though a major expansion nationwide, and they're opening one in Owensboro, of all places. We already have a couple of G.D. Ritzy's (similar concept, with crispy edged thin burgers, and ice cream), so it will be interesting who comes out on top. As usually how restaurants go, execution and customer service will win out over menus and style.

[dclord]

They opened a Freddy's here in Escondido CA last year. Tried it a couple of times and didn't really care for it. Seems like a regional kind of thing. I'm not sure that it's popularity is going to translate to other areas.

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[TechMOGogy]

I made smash burgers last night.
Was going to do a whole separate thread on it but I forgot to take pictures once I made it to the flat top
Here is the cubed meat (short rib: 1 part, brisket: 0.75, flank: 0.50 and a hunk of NY strip: 0.25) [ Invalid Attachment ]

Coarse grind
 [ Invalid Attachment ]

6 3.5oz balls and 2 5oz (for the kids)
 [ Invalid Attachment ]

New attempt at sauce - it was ok but needs something
 [ Invalid Attachment ]

And sorry - that’s where the photos end 

[okie smokie]

 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?

[Free Mr. Tony]

What was the sauce tech?

[TechMOGogy]

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.

[Bentley]

Depending on the cut, it can be quite easy.  Short Rib, Brisket, Flank and Strip, depending on grade they are all going to be fairly lean.  Some intramuscular marbling, but not a great deal.  So it is more about taking the time to make sure the fat from these is all cut off and weighed, and then the meat is weighed to find the ratio.

But how do you know what the aprox. meat/fat content is?