r/burgers

4th of July balcony burgers. Could have melted the cheese a bit more, but it was 102F on the balcony* at this point. We enjoyed!

*edit: clarity

Two half pound patty’s smashed topped with queso, jalapeños, and two slices of cheese.

A big mac-esque sauce, onions, lettuce, pickles and cheese.

From the top down:

Bun
Tomatosauce
Fried egg
Bacon
Cucumber
Beetroot
Caramelized onions
Cheddar cheese
Patty
Tomato sauce
Lettuce
Bun

+lots of love.

Cheers guys!

Peppered beef, Swiss cheese, alfalfa sprouts, grilled onions, barbecue sauce, and a meat skewer.

With leftover mashed potatoes and mushy peas in the background.

Hot Saturday, tired and hungry. Diced yellow onions underneath the cheese. Buns are toasted for a moment only. Salt and pepper on the beef. Pickles, mustard, ketchup. Mozzarella cheese this time, not sure why.

Applied the advice y’all gave me last time to great effect.

- Ground some chuck and short rib instead of just chuck
- Did 3oz patties instead of 4oz
- Used wider potato buns instead of brioche
- Cooked with higher heat
- Used thicker deli cheese slices
- Seasoned with salt and pepper only, still mustard fried but didn’t use any oil

Thanks for the advice, everyone!

Canadian bison, 100% grassfed cheddar, sautéed mushrooms & caramelized onion, tomatoes off the vine, living lettuce, pickle slice, Irish whisky BBQ sauce, mayo, grilled bun. Tossed a little fresh onion onto mine.

In celebration of America’s 250th birthday, I set out to create the single most American meal possible. It had to be an American staple, composed of 100% American ingredients, sourced from as many regions as possible, and egregiously-sized for maximum patriotism.

I chose to make a bacon cheeseburger. The patty was 12oz of American Wagyu beef (overpriced and culturally-appropriated from Japan). The bacon was extra-thick and applewood smoked. The cheese was Black Creek Farms white Wisconsin cheddar. I topped it with a sautéed red-white-blue medley of red onions (I needed something that would turn sort of blue colored on cooking, which is really hard to find), white mushrooms, jalapeños (for a Hispanic twist), red Fresno Chilis, garlic, and Tilamook (Oregon) creamery butter. Bottoming it out was an American staple of a slice of tomato, white onion, and lettuce. The whole thing sat on a New York onion bagel. Finally, to round the meal out, I served it with a side of fried Idaho potatoes and a Texan Shiner Bock beer.

The whole thing was egregiously overpriced ($70 or so worth of material), incredibly fattening, and it took me over two hours to make. But I think that process makes it even more patriotic.

Happy Fourth of July!