« so so sad | Main | and the winner is....... »

February 12, 2009

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Jonathan

I must say that I'm with the traditionalists on this one.

Lightly toasted sesame bun. Medium rare grilled burger with grilled onions, a good cheddar, lettuce, and tomato. A little bit of mayonnaise and ketchup.

The key here is that everything must be juicy. After eating, your plate should have a decent amount of jus, dropped grilled onions, tomato, and a litle bit of cheese on it. That, you sop up with perfectly cooked frites.

On the traveling note: Bert's Burger Bowl in Santa Fe, NM. Their green chili cheese burger was an eye opening experience for me. Awesome stuff.

Amanda

I mostly prefer burgers made at home, griddled, and because we recently tried burgers with cheese, bacon and two grilled cheese sandwiches as the bun, well, there's just nothing better than that.

Nothing.

Account Deleted

I'm fairly traditional when it comes to burgers. I tend to like the bar burger myself, but at home this is how I like it:

1/3-1/2 lb patty of ground chuck, pan fried in cast iron to med-rare.

sliced tomato
grilled red onion
a nice stilton melted on top

ketchup
brown or dijon mustard

toasted bun.

Nothing fancy, but absolutely wonderful.

-J

Pat C.

Hello. Definitely hard to pick one burger. Can't wait to grill your favorite. I am always trying or making something different. I always seem to favor a 6-8 Oz. blackened Angus Burger, with provolone, homemade greens and roasted red peppers on toasted ciabatta. Fathers a butcher so meat is always great. Been to Lola a few times and trying to get to Roast soon. Wife and I are planning a Tribe/Roast weekend in Detroit for July.

Pat C.

rockandrollguru

Dude, I would have assumed your favorite burger would be a PORK burger. I guess I can cut you some slack since your ideal burger has bacon on it.

On another note, our whole family is extremely disappointed you won't be continuing on Dinner: Impossible. You absolutely rocked it, baby!

rambleonsylvie

definitely OCD on the stacking order, it can make or break the experience. in this order:

grilled jalapeno/cheddar bun
mayonnaise
tomato
lettuce
...
aged white cheddar melted on
well seasoned medium beef (griddled!)
...
sauteed onions
Dijon mustard
grilled jalapeno/cheddar bun

that is my fave, simple, juicy, savory and just a little messy.

donna

Mike, your burger mecca is Kuma's Corner in Chicago.

I'm especially fond of their LAIR OF THE MINOTAUR BURGER - Caramelized Onions, Pancetta, Brie, Bourbon Soaked Pears. Second place goes to the PANTERA BURGER. 10oz. burger served with Roasted Pablano Pepper, Bacon, Cheddar Cheese and Monetary Jack Cheese Ranchero Sauce and Tortilla Strips.

i wish i were there right now.
http://www.kumas-corner.com/food.html

Tony

Mike,

My personal fave is the straight up bar burger served at the corner bistro here in NYC. However, my favorite, is a thick, all chuck (fairly high fat) beef burger, seasoned with a BBQ Rib Rub, then grilled, topped then with melted sharp cheddar, caramelized onions, and applewood smoked bacon on a toasted kaiser roll.

bryan

Mike-

I liberally season ground meat with salt, pepper, and fresh crushed garlic, then add some good beer (I like GLBC Burning River)and crushed pretzels. Mix it all up, form into balls, and stuff the balls with a good gorgonzola cheese. Grill them to medium rare and eat as-is on a knotted grilled roll or add sauted shallots and roasted red pepper.

bryan

Mike-

I liberally season ground meat with salt, pepper, and fresh crushed garlic, then add some good beer (I like GLBC Burning River)and crushed pretzels. Mix it all up, form into balls, and stuff the balls with a good gorgonzola cheese. Grill them to medium rare and eat as-is on a knotted grilled roll or add sauted shallots and roasted red pepper.

Erik

1). The Style - Bar Burger
2). The Bun - English muffin, liberally buttered, browned on the flattop
3). The Beef - Grass fed ground beef, butter, fresh tarragon, shallot. Grilled.
4). The Toppings - cukes pickled with fresno chile, onions caramelized with a rich tasting stout, crisp pancetta, a triple cream cheese.
5). Devour. Rinse. Repeat.

Jen

Mmmm... burgers!

My favorite burger is the kind that my husband and I make: he makes the meat and he mixes sirloin and chuck for the perfect balance of lean and fat. Then, he puts in his secret seasonings: seasoned salt, pepper, dried onion (yeah, I know - dried spices are generally bad, but if you put in regular onion it falls apart because it's too wet), garlic, and most importantly worcestershire sauce. Then, he lets the meat sit for a bit before forming the patties to let the onions hydrate and the flavors mix. In the meantime, I heat up the grill. The perfect burger must be grilled. He forms 1/4 lb patties and I get to work on the mushrooms and onions on the stove. I get them nice and carmelized and mix in some roasted garlic, which we always seem to have lying around in the fridge somewhere. (If you're going to roast 1 head of garlic for some reason, you may as well roast an additional 3 or 4 so you've got them to play with later, right?) I grill the burgers to medium rare to medium (I go for rarer if we grind the meat ourselves, but more done if we pick up a package at the market.) toast the buns that we get from the bakery very slightly, just enough to warm them and make them a little crisp, but not enough to burn them. Just as the burgers are finishing, I throw on a couple (yes, a COUPLE) slices of jarlsberg cheese and let the heat from the grill melt the cheese and make it gooey, but not so much that the cheese slides off. I take them off and let them rest on the plate for a few minutes (you don't want to ruin the structural integrity of the bun with TOO MUCH meat juice) and then throw one on a bun with some of the garlic, mushrooms and onions that you cooked on the stove earlier until the onions are nice and soft and caramelized. You don't want too many mushrooms and onions, but you want enough so that some can fall of the burger and you can eat them with your fingers after the burger is gone. Then, dig in. It's the perfect mushroom, onion, swiss burger. Yummy!

DanaMc

My favorite burger is actually my Gryros Lamb Burger with a nod to my heritage. I grind a lots of oregano, rosemary, bit of thyme, bit of garlic powder and onion powder. I mix a tablespoon of the spices into each gently formed ground lamb patty.

Then I toss oregano and rosemary in the grinder for a very rough chop. Coat both sides of the lamb burgers. Fry them, spooning a butter/oil mixture over them along the way making a gyros type crust. Cook to medium.

Serve with tzatziki sauce, onion slice, tomato slice, and feta.

Even plain with a dollop of tzatziki is wonderful.

All the best,
Dana

rockandroller

My favorite burger per your definition is a "diner" type, thin and greasy with all the toppings. Served with fresh cut fries and home made root beer from my favorite burger place in Ohio, it's even better. And worth the road trip from Cleveland - it was my birthday meal this year.

http://porkysdrivein.com/porkysdrivein/how_it_all_began.htm

Lys

Favorite burger - quite simply, a Frisco burger has me at hello. Something about the Thousand Island Dressing, fresh raw red onion, some fabulous cheese all on a too die for patty between slices of grilled sourdough.

Yeah, that works. Sadly, I have to make it all on my own now since I no longer live in Derry, NH and am stuck in all points Orlando where, btw, it's hard to find a decent burger around these parts that isn't a tourist trap.

Jenni

Hi Michael,

Well, I'm a vegetarian so I love me some (gasp) veggie burgers! But what I really love is when I can find a restaurant that treats it like a regular burger - not just tomato and lettuce on a bun. I like mine cajun seasoned with some jalapenos and bleu cheese. I like a kick!

tokyoastrogirl

I personally love the bar burger best. I like it about an inch thick (cooked- so it’d have to start out thicker), well-seasoned w/ just salt and pepper, cooked medium rare on a toasted onion roll with a heap of balsamic carmelized onions (I need to be able to taste both the sweetness and the acid), a nice slice of slightly-melted Gruyère and a couple slices of thick cut, fried-until-CRUNCHY peppered bacon. I live for crunch.

tokyoastrogirl

I personally love the bar burger best. I like it about an inch thick (cooked- so it’d have to start out thicker), well-seasoned w/ just salt and pepper, cooked medium rare on a toasted onion roll with a heap of balsamic carmelized onions (I need to be able to taste both the sweetness and the acid), a nice slice of slightly-melted Gruyère and a couple slices of thick cut, fried-until-CRUNCHY peppered bacon. I live for crunch.

Cameron S.

It would have to be a mixture of brisket and moose meat cooked medium, with salt, pepper, and some roasted garlic. I like a good home made english muffin or sesame bun, with some crisp butter lettuce, cheddar, mayo, and plenty of my home made ruhlmann/polcyn maple bacon.

Joe Rybicki

OK, in my personal cosmology it's really difficult to beat a Double-Double, animal style, hold the tomato. But that's not to say it's a perfect burger. This would be my perfect burger:

The meat: A patty of fatty beef, blackened but medium-rare. (Lean burgers and turkey are for people who hate life.) Mixed into the beef would be micro-chopped onions and pancetta. It would be seasoned with salt, fresh ground pepper, and garlic powder. (Yes, powder. "Oh but fresh chopped is so" -- shut up.) That's it. If you don't want to taste beef don't order it.

The cheese: cheddar so sharp it cuts itself. Plus a micro-thin slice of dill havarti.

The veggies: take a piece of Romaine lettuce and smack it with the flat of a cleaver. Then cut a slice of onion fine enough to see through. Add one to two very thin slices of a pickled cucumber -- not a pickle, but a real cucumber-sized cucumber. Finally, bring a tomato into the room and immediately throw it away. This burger is the tomato's mortal enemy.

The bun: This is the deciding factor, the oft-overlooked keystone of effective burger construction. If your bun is too light and spongy, it soaks up too much juice and gets drippy. Too heavy and it overwhelms the flavors inside. Yeah, everyone wants to use fancy-ass bread, but as far as I'm concerned, if the bread is good enough to be served on its own, it's probably going to overwhelm the rest of the ingredients. Instead, go for a chewy one-noter. I'm thinking sourdough -- do they make such a thing without a heavy crust? Just don't overdo it.

The rest: I love bacon as much as the next guy, but putting bacon on a burger makes the dish all about bacon, not about burger. (Besides, we've already got the pancetta in there.) No, the only other things this guy needs are a thin film of ketchup and mustard on the top bun (above the vegetables), and a generous dollop of mayo, lightly infused with curry, on the bottom, making contact with the beef.

Serve with extra-crisp fries, heavy on both salt and pepper, and try to convince yourself you're not in Heaven.

Mickie

Hey, Mike glad to see the blog back and congrats on being named best resturant by the Detroit Free Press. We really are hopeing to get down to Roast one of these days.

My favroite burger was served at a bar that we used to go to all the time called Frankies. A thick, juicy burger served on an onion roll with a tray of condimint on the side. They include tomato, thick onion slices, lettuse, ketchup, mustard, dill pickle slices and sweet pickle relish. It was a burger bar right on the table.

lisa

Incredibly, the absolute best burger ever can be found in Cleveland at Fernando's (formerly Viva Barcelona). It is a serious burger. The biggest, juiciest, most flavorful, bestest burger. This is the burger that wakes you up in the middle of night thinking "gotta have one." Really.

Jake

Mike,

My favorite burger is the Texas Brisket Burger.

The meat is a 50/50 mix of fresh ground beef and chopped smoked brisket, formed into fat patties and grilled over charcoal or wood.

I like some grilled serrano peppers, sharp cheddar cheese, pickled onions and lettuce to go with it. Maybe some bacon.

The bun has to be challah bread, spread with a little spicy mayo. It makes it.

Tony

Burgers? Seriously? I am way with you on the addiction thing! I travel a bit for work and my colleagues often joke that I'd order a burger for breakfast if I could...yea, so? Got a problem with that? I am partial to the bar burger, but love a good diner style also. Never had Five Guys, but will definitely eat In and Out burgers.

My favorite right now comes from Rick's Cafe in Chagrin Falls. This one is topped with sharp cheddar, thinly sliced granny smith apple, and walnuts. Slather it with a bit of mayo ... paradise discovered! The bun is a Kaiser roll, but I would prefer a brioche type roll.

cory.... yeah me

1-Bar Style Burger
2-Grilled Sourdough (about 1/2 inch thick)... Grilled on the flat top.
3-beef... MR chuck ground 80/20... with 10% bacon ground into the meat.
4-toppings: Carignola Olives, Maytag Blue, whole dijon mustard, pickeled shallot.

The comments to this entry are closed.