Best burger recipes - give 'em to me

[Strychnine]

Got drunk and got myself in to a burger competition with a couple friends - one of whom owns an amazing restaurant here in Houston that specializes in badass meat. Our dumbasses were literally with him, at the bar, in his fucking restaurant when we came up with this idea. This is their burger -





Long story short, I need to kill it. There's a bottle of good bourbon on the line.

I was watching an episode of Hot Ones earlier with Gordon Ramsay, and he said his best burger is:
60% ground beef
10% fat
10% chuck
10% fore-rib
10% lean tri-tip
Lots of chili flakes, garlic powder, salt, pepper, a "severe sear" in cast iron, then baste with butter as it cooks.

I have a local place that could mix up ANY blend of ground anything - prime beef, buffalo, pork, exotics (elk, kangaroo, alligator, bear, emu, boar, deer.... fucking turtle...)

So lay it on me. What's your go-to burger?

[BradM]

Hit Whataburger and rewrap it in foil.

[Chas_svo]

Got drunk and got myself in to a burger competition with a couple friends - one of whom owns an amazing restaurant here in Houston that specializes in badass meat. Our dumbasses were literally with him, at the bar, in his fucking restaurant when we came up with this idea. This is their burger -





Long story short, I need to kill it. There's a bottle of good bourbon on the line.

I was watching an episode of Hot Ones earlier with Gordon Ramsay, and he said his best burger is:
60% ground beef
10% fat
10% chuck
10% fore-rib
10% lean tri-tip
Lots of chili flakes, garlic powder, salt, pepper, a "severe sear" in cast iron, then baste with butter as it cooks.

I have a local place that could mix up ANY blend of ground anything - prime beef, buffalo, pork, exotics (elk, kangaroo, alligator, bear, emu, boar, deer.... fucking turtle...)

So lay it on me. What's your go-to burger?

Unless that tastes way better than it looks, any fast food buyer should take the win!

[dsrtuckteezy]

Damnit! I'm faded, and now i want to whip up some extravagant burger lol

How about like some kind of ground ribeye/pork mixture? Fuck i dunno!

[Strychnine]

Unless that tastes way better than it looks, any fast food buyer should take the win!

LMAO it's actually really fucking good. Typically it's limited availability, made with the 'leftovers' from their dry-aged steaks toward the end of the week.

[bcoop]

If you have access to pellicle from dry aging, I’d mix with fresh beef (probably brisket).

[kingjason]

Exotics taste, wellllll awful.

I have been known to add fresh garlic, two table spoons of A1, and a tablespoon of Soy sauce. My wife even ate my left overs so I know they were good.

Oh and the local Mexican meat market use to mix in fajita meat in the ground beef. They were delightful.

[GrayStangGT]

Sprocket Burger at this place is one of the best I've had.

https://cafebenelux.com/wp-content/uploads/2020/09/BeneluxAllDay_0828.pdf

sprocket burger*
bacon, cheddar, duck fat fried egg, garlic aioli,
tomato jam, local pretzel bun 1595

[bcoop]

Sprocket Burger at this place is one of the best I've had.

https://cafebenelux.com/wp-content/u...llDay_0828.pdf

God I love a pretzel bun burger. I’ll have to check that out.

[juiceweezl]

Hope I'm not too late. We often have people over for burgers and dogs. I'm old in case you missed the "how old are you?" thread. Strych, I know you know me, so throw that aside. Here's the favorite build at our place...

80/20 ground beef into the mixing bowl with 1 egg beat well per 1.5 pounds of meat. Add a handful or heavy shakes of worchestire sauce and roll the meat all around in it to try and evenly coat everything. Season the meat with Lowery's, fresh ground sea salt, pepper blend, garlic, and chili powder. I love garlic and chili powder, so I go heavy on them. A few of my friends like spicy, so we will toss ground cayenne in too. Go healthy on the chili powder. The goal is to have the meat dry enough to stick together so that the egg is not an issue.

Roll all that together well. We roll/blend the meat, season, roll again, season, etc. You get the idea. We split into 0.5 pound balls of meat and then turn into patties. Straight to the grill on hot for a sear like on a steak and then kill heat. The egg allows you to "overcook" it a bit and it still be moist.

Beyond that, serve on a pretzel bun with the cheese fully melted on the patty and then topped with not bacon, but a charred and split Earl Campbell hot link. Gives it some spice, some extra grill "char" taste, and is manly too.

To summarize, hand blend seasonings and meat. Make it Texan with the addition of a split, grilled Earl Campbell, and use pepperjack cheese. Serve medium-rarre to medium on pretzel bun and collect your prize. BONUS A fried egg served on top of a burger is money whether it is on top of bacon or an Earl Campbell.

[Craizie]

Hit Whataburger and rewrap it in foil.

Oh you nasty.

[Chas_svo]

LMAO it's actually really fucking good. Typically it's limited availability, made with the 'leftovers' from their dry-aged steaks toward the end of the week.

I figured, but to me the look of the bun ruins it.

Hope I'm not too late. We often have people over for burgers and dogs. I'm old in case you missed the "how old are you?" thread. Strych, I know you know me, so throw that aside. Here's the favorite build at our place...

80/20 ground beef into the mixing bowl with 1 egg beat well per 1.5 pounds of meat. Add a handful or heavy shakes of worchestire sauce and roll the meat all around in it to try and evenly coat everything. Season the meat with Lowery's, fresh ground sea salt, pepper blend, garlic, and chili powder. I love garlic and chili powder, so I go heavy on them. A few of my friends like spicy, so we will toss ground cayenne in too. Go healthy on the chili powder. The goal is to have the meat dry enough to stick together so that the egg is not an issue.

Roll all that together well. We roll/blend the meat, season, roll again, season, etc. You get the idea. We split into 0.5 pound balls of meat and then turn into patties. Straight to the grill on hot for a sear like on a steak and then kill heat. The egg allows you to "overcook" it a bit and it still be moist.

Beyond that, serve on a pretzel bun with the cheese fully melted on the patty and then topped with not bacon, but a charred and split Earl Campbell hot link. Gives it some spice, some extra grill "char" taste, and is manly too.

To summarize, hand blend seasonings and meat. Make it Texan with the addition of a split, grilled Earl Campbell, and use pepperjack cheese. Serve medium-rarre to medium on pretzel bun and collect your prize. BONUS A fried egg served on top of a burger is money whether it is on top of bacon or an Earl Campbell.

Sounds good!

[Sean88gt]

Meat, an egg to hold it together, salt, pepper, garlic, grill.

[Jose]

You need to try the fajita burgers I get from this Mexican Meat Market in West Dallas.

[Gasser64]

Unless that tastes way better than it looks, any fast food buyer should take the win!

Agreed, doesn't look appealing at all lol