Your ideal burger?
With all the burger talk on these boards I just thought I'd see what you fellow chowhounders would want your dream burger to look like? Kill a bit of time at work perhaps? I'll start...
Patty: A fresh ground mixture of dry aged shortrib/brisket/ribeye or chuck....barely worked at all. Smash-style searing on a flat top griddle for a great crust and tons of salt and pepper
Bun: A freshly baked, barely-sweet brioche style
Toppings: A) Crisp bacon, 1 of: sharp aged cheddar/ Roquefort/ American cheese (not ashamed lol), iceburg lettuce, pickles, caramelized or diced raw white onions
B)Roasted and skinned poblano peppers and a really good melting cheese like Oaxaca, and crispy fried onions
Sauce: I'm a mustard and mayo guy(garlic aioli even better) but I'm getting into making my own In-and-out style signature sauce with a few tweaks such as added spiciness
I think that's it! Dang, this ridiculous fantasizing has made me hungry. I'm gonna have to hit the store to make a version of option B before the game tonight. Wish there was a place to get high quality, soft hamburger buns around here...
Patty: exactly what you said. SEAR SEAR CRUST! Yum
Bun: Traditional - fresh white with sesame seeds
Topping: Cheddar and fried mushrooms (hold the raw veggie)
Sauce: mayo - lots!
I did pick up some hamburger buns at Glamorgan Bakery. They were fresh and stood up to the burger and did become soggy. But they didn't have any sesame seeds. I liked that I am able to buy just a few. I don't make 12 burgers at once, so why should I have to buy 12 buns?
The patty is the star. Freshly ground good meat with some fat in it. Cooked so that it is still rare and juicy inside. I like the idea of a brioche style bun. I like a tart home made mayonnaise, some Dijon, grilled onions, and my homemade chili sauce which is tomatoes, peppers onions, vinegar, brown sugar, cloves, ginger, allspice, and pepper. Sharp cheddar and/or thick pepper bacon optional.
Tips for getting a good 'plank' but keeping the interior medium rare: Half an hour before frying put the fresh made burgers in the freezer. Remove when ready to fry them. Wipe them with a little balsamic vinegar. The balsamic will help form a good 'plank' and add a note of sweet. The reason to put them into the freezer is to keep the inside of the burger from over cooking while the outside is being fried. Of course a smoking hot griddle/grill/pan is essential.
Try making 'bacon jam'. Finely chopped fried bacon added to caramelized red onions with balsamic vinegar all mixed together spread thickly on a soft bun with mixes salad greens.
I like a chuck / sirloin mix.
Salt and pepper only on the outside, just before grilling. I do prefer a live fire - coals or wood chunks to a pan sear. Rare to med rare at the most.
Thin sliced red onion
A real kaiser roll. Hollowed out top, if necessary. Mayo or dill pickle slices, if anything else.
Cheese - no
ketchup / mustard? - no
Pretty sure I'll be having a "for real" burger this week now.