how do you like your burger?

[cabletech94]

the Sonic thread really got me thinking.

what's your favorite type of burger? i don't care if you get it from a fast food place, sit downl diner, or if you slap that ground patty down and fry the sum bitch in a cast iron skillet while doing reverse cowboy with love of your life!!

i'll start:

I was recently at aldi's. found a ground brisket burger in the frozen section. i fried it up on the grill, threw on a double slice of colby-jack cheese and a slice on muenster. sliced red onion, sliced tomato from the garden and a light layer of mayo on a toasted onion roll (hamburger bun) from the local bakery.

DELISH!


what you got?!

[Bob Dole]

Originally Posted by srvy

Also the inventor of the curlicue fry.

Always heard the White Grill was first.

[Easy 6]

Originally Posted by Why Not?

I like mine with lettuce and tomato. Heinz 57 and French fried potatoes. Big kosher pickle.

[srvy]

Originally Posted by Bob Dole

Always heard the White Grill was first.

Come to think of it this is correct and I am confused. I remember reading about it in a brochure in lobby of a motel in Nevada,Mo. He never did file for a patent on the potato cutter he designed. A google search say 1940's Dolores drive inn Oklahoma. I guess everyone claims it.

I do Know White Grill is awesome though.

[58-4ever]

I'm a medium guy for burger, then medium rare for steaks. I cook my burger a little more because a lot of the burger I eat is venison, and you normally add pork or beef fat to that burger.

[smithandrew051]

Q39 taught me that burnt ends are the best condiment to put on a burger.

[Giant Octopodes]

I recently had some buffalo burgers. I grilled them up with melted swiss on top, put them on a pretzel bun, and topped them with caramelized onions and mushrooms as well as a homemade garlic aioli. Delicious, the best burgers I've had in my life.

Honestly though it's hard to go wrong with meat and bread. I'm making Carolina style pulled chicken sliders tonight just with some pickle and barbeque sauce, it'll likely be delicious again.

[seclark]

plain...maybe cheese. american
sec

[Loneiguana]

My favorites burger are they type that add the onion rings our onion straws (Tobacco onions). Even better if they have a chipolata mayo or aioli.

There is a place in Akron Ohio that serves my favorite of this style. Its called The Rail. And they, which I support, source all their meat locally.

THE BOOTLEGGER BURGER

Cheddar Cheese | Bourbon BBQ Sauce | Tobacco Onions



Missouri needs some more restaurants proudly selling Missouri beef.

[srvy]

For home burgers I have changed my game since the flattop. I do a mix of 71 ground beef a ground pork. I work in anchohatch chilli powder, brown sugar, dried onion powder and worcheshire. Roll up in meatball sized balls and flash fry smash then turn and smash throw a slice american cheese to about medium well. Place on a Ball Park hamburger bun top with red onion, tomato, lettuce, sliced dill pickles and jalapeno slices. A squirt of yellow mustard and Gates extra hot and I dig in.

[srvy]

Originally Posted by Loneiguana

My favorites burger are they type that add the onion rings our onion straws (Tobacco onions). Even better if they have a chipolata mayo or aioli.

There is a place in Akron Ohio that serves my favorite of this style. Its called The Rail. And they, which I support, source all their meat locally.

THE BOOTLEGGER BURGER

Cheddar Cheese | Bourbon BBQ Sauce | Tobacco Onions



Missouri needs some more restaurants proudly selling Missouri beef.

Crawl out of your basement once in a while you will find that many Missouri area restaurants offer locally sourced beef and other meats.

[Randallflagg]

Originally Posted by Naptown Chief

I vaguely remember the one we went to in MO being a car-hop place, whereas the one here is dine in or drive thru only

I grew up around Steak and Shakes. At one time, they were the "go to" place for really good burgers. Sadly, most have descended into greasy spoons.

Don't get me wrong - I still hit the Steak and Shake by me occasionally for "Chili 5 ways"which was always a favorite of mine.

[Chris Meck]

best burger in the KC metro: the 'animal style' at 3rd St. Local in Lee's Summit. Don't try to argue.

[Loneiguana]

Originally Posted by srvy

Crawl out of you basement once in a while you will find that many Missouri area restaurants offer locally sourced beef and other meats.

Unless your going to burger's smokehouse, Jefferson City lacks any such establishment. Hell, even Central dairy sources a lot of their dairy from out of state now a days.

A new BBQ place open downtown and I asked them where they get their meat. The answer wasn't "from Missouri only", but more of the multi-state area. Hell, even Harter House in Springfield got their excellent quality meat from out state.

Which I truly don't understand because there a more than a few local slaughterhouses. One of the big reasons I miss Springfield. More local restaurants serving local products.

At least the vast majority of the beef I personally have in my freezer comes from a very local family farmed raise steer.

/notice I said more restaurants, not that they don't exist. Learn to read.

[luv]

I was all prepared to come in and say medium.

Fast food burger, I've got to go with Braum's.
Not fast food, there are a few at a local place called Bair's that I like. I'd probably go with the burger with fried egg on it.

[luv]

I was all prepared to come in and say medium.

Fast food burger, I've got to go with Braum's.
Not fast food, there are a few at a local place called Bair's that I like. I'd probably go with the burger with fried egg on it.

[KCUnited]

Best part of any burger is the sear, so 2 smash patties to maximize the seared surface area, 2 slices of American, dijonaise, quality pickle, and a Turano or other quality non-sesame seed bun. Acceptable add-ons being thick cut bacon and egg.