Hamburgers vs Cheeseburgers

[Jerry Lewis]

I like burger on my cheese.

 

[beachmouse]

As long as you aren't also ordering something with bacon on or in it, you could pull the 'we're Jewish, you really need to make sure you leave off the cheese' line.

 

[momof2kids]

HAHA! That's good! Except I hardly doubt my Polish features & my husbands Irish features would pass for Jewish... maybe we converted??

Thanks Kitlit for the input. That's what I was hoping for.

 

[Iris]

Momof2kids,
I loved your post and want to try you and your kids comments on my next burger expedition. We too do not go to most fast food hamburger places.

We are on the search for that perfect burger and our expectations are listed below...not necesarrily in order:

- Fresh ground, grain fed, 80/20 ground chuck
- The hamburder meat not pounded to death to make so dense, the less one messes with it the better, and it is ok if it falls apart a little. This kind must be cooked on a griddle or iron skillet, it would fall through the bbq grill! Cooked done but not dry.
- The only seasonings are salt and pepper, no garlic or worcstershire sauce, or any other mystery ingredient.
- Choice of 3, 6, or 8 ounces (ok go a step ahead for the big eaters and make it 3, 6, or 9 ounces) and could be done one patty, two paties or three. Remeber loosly packed so they look bigger and are much tenderer.
- No fancy bun, white or wheat Sara Lee will do. Not a thick, heavy, dense bun. Warmed on the griddle or iron skillet.
- A choice of hamburder or cheeseburger(with a choice of cheddar, American or Swiss).
- A choice of mustard, mayo, catsup, pickles, onions, tomatos and lettuce(my way versus your way).

And trust me this is very hard to find. Most places pack them as dense as they can get them, put those mystery seasonings in them, and want to serve some fancy grass fed beef(which in my opinion is really beefy). One can get hormone free beef at high end grocery stores that makes the perfect burger, so I am sure food vendors can do the same. And then they want to use bread that overwhelms the burger.

Come on guys use the KISS formula....Keep It Simple Stupid!

Has anyone seen the July 2012 Issue of Bon Appetit? Sounds pretty close to my "Perfect Burger". And I am still searching for that Perfect Burger in the SOWAL area. Found one in Atlanta, well actually Decatur...Kitchin 155. And one in Montgomery and it is at Hamburger King. The only drawbacks are it is only open Mon thru Fri, closes at 2PM and is always packed with people.

More on the Bon Appetit article: 5 Steps to Achieve Burger Nirvana

Step 1. The Meat, Fat is Good.......80/20 fresh ground chuck.

Step 2. The Patty, Be Gentle.........hamburger meat not pounded to death, the less one messes with it the better.

Step 3. The Seasoning, S&P Are All You Need.......salt and pepper oly, No Mystery ingredients!

Step 4. The Cheese, Go All American......ok, I said, Cheddar, American or Swiss. I go Cheddar or American or none.

Step 5. The Bun, We Say Potato.....I just say no fancy bun, white or wheat, ok POTATO is white not fancy...

And I say dressed your way. Some people don't like mayo, mustard, ketchup(I saycatsup because I am from the South), etc. And I didn't tell you the kind of lettuce, but I only used shredded iceburg....I also agree with no bread and butter pickles, they just don't go on a burger, IMO.

 

[SkinShark]

Try taking your kids to the funky blues shack. The kids menu is just smaller portions of the same stuff that's in the adult menu. We always sit in the window so we can watch people walking by. If you have to wait for that seat, it is well worth it.


My daughter will not eat a burger and it drives me insane. She is 11 and eats like a 40 year old man.

She loves the filet kabob things on the small plate section of the menu at Flemings. Her meal is $19, my husband and I get the $6 burger on the bar menu at happy hour. Sometimes we share.

Last night we went to Marie's in blue mountain. She ordered the chicken penne pasta, my husband and I each got a sushi roll. She helped us with ours too.

She is convinced that christiano's (sp??) in SRB is the place you run to on a average Monday night. She loves that place.

Her other favorite place is great southern in Seaside. She loves the attention she gets from the staff, and she likes her Arnold Palmer in a glass with a stem. She always gets a chicken breast with asparagus. She likes to put the blue cheese from my burger on her asparagus. She never remembers to order blue cheese when she orders her meal, she would just rather steal mine.

I'm holding out on Crust. My husband and I love to go there, but if we expose her, she may never come home with us.

I also have not told her about the alligator that showed up at hurricanes. She may start watching football.

 

[Beach Runner]

Has anyone seen the July 2012 Issue of Bon Appetit? Sounds pretty close to my "Perfect Burger". And I am still searching for that Perfect Burger in the SOWAL area. Found one in Atlanta, well actually Decatur...Kitchin 155. And one in Montgomery and it is at Hamburger King. The only drawbacks are it is only open Mon thru Fri, closes at 2PM and is always packed with people.

More on the Bon Appetit article: 5 Steps to Achieve Burger Nirvana

Step 1. The Meat, Fat is Good.......80/20 fresh ground chuck.

Step 2. The Patty, Be Gentle.........hamburger meat not pounded to death, the less one messes with it the better.

Step 3. The Seasoning, S&P Are All You Need.......salt and pepper oly, No Mystery ingredients!

Step 4. The Cheese, Go All American......ok, I said, Cheddar, American or Swiss. I go Cheddar or American or none.

Step 5. The Bun, We Say Potato.....I just say no fancy bun, white or wheat, ok POTATO is white not fancy...

And I say dressed your way. Some people don't like mayo, mustard, ketchup(I saycatsup because I am from the South), etc. And I didn't tell you the kind of lettuce, but I only used shredded iceburg....I also agree with no bread and butter pickles, they just don't go on a burger, IMO.

Sounds right to me. Except I could take or leave the lettuce. Sliced Vidalia onions when in season are a must for me.

I still miss the diablo burger at Shoo Mama's on a potato bun with fried jalapenos and jack cheese.

I personally like lots of ketchup on the side.

I also like the grilled bison salad at Ted's Montana Grill. A bison burger with no bun (I like it cooked medium because bison gets dry if overcooked) on top of a salad. With house dressing (homemade ranch with applewood bacon -- on the side.)