My favourite burger is served on a Kaiser or a homemade bun, toasted on the grill and topped with just lettuce, tomatoes and a thin slice of onion. No mayo, ketchup or mustard for me. Preferably served with homemade fries.

I'm not crazy over ground meat but every now and then I have a burger. I want my own ultra lean and home grown grass fed beef, cooked just until warm, leaving it very rare in the middle. I have to add a slice of sweet onion, some of Grandma's pickle relish, some mayo and a slice of fresh tomato. Lettuce is optional. No seasoning other than salt and pepper, and a homemade bun, please. Oh, and a nice melty slice of sharp cheddar...

Annie

I have been eating lots of bar burgers. Drives the cook nuts because I always change up how I want them. Often simply S&P with a slice of raw onion. Always on a toasted bun if I can get it. Never catsup or tomato. Love cheese, bacon, and lettuce... maybe with a gob of peppered mayo. Mustard and pickles was my favorite for years. Between raw and burnt is just fine... unless they want to burn the outside and leave the inside raw. More well done if I'm eating on the road and don't want it drippy.

At home I always dust the cooking patty with cayenne pepper powder. Never a burger press at home... always hand formed so the thickness variation results in parts that are done to different degrees.

Speaking of bar burgers I need to get showered and go have supper. New bartender tonight already asked me to help her close up. Wish peas were on in the garden as I'm craving a dish of peas on the side.

: )
lyra

I love a good burger!

Usual toppers for me are mustard, dill pickles, sliced onion and sometimes hot pepper relish. As much as I love tomatoes I don't care for them on burgers, lettuce either.

A dressed up burger for me is topped with Peameal bacon, a good Canadian cheddar and fried onions. Delicious!

Yum! Like Ann T I usually go for the traditional but sometimes the addition of bleu cheese and bacon is nice. I've also had one with green chilis and one of the white Mexican cheeses that was very good.

Burgers are a favorite here, I think we have them at least every other week.

We do beef burgers most often but also enjoy turkey burgers and crab burgers too.

I often add finely chopped garlic and onion to the meat before forming the patties. Forming the patties has become at art for me. I like to make them big so that they overhang the bun and I make the patty thinner in the middle (handle the meat as little as possible) and thicker on the perimeter, so that they cook even and flat. Condiments stay on better when done that way.

I pick and choose my condiments, depending on my mood. Sometimes I like 1000 Island dressing, lettuce, tomato and American cheese, other times it's Swiss cheese, sautéed mushrooms and onions, ketchup, mayo, bacon and lettuce.
No pickle thank you!

Nancy

Nancy, a crab burger sounds interesting and delicious. Would you give your recipe please?

I just use a basic crab cake recipe.

Mix together 1 egg, 1/4C mayo, 2 green onions chopped fine, 1 clove if fresh garlic, minced, about 1 tsp of dried mustard and S+P. Then add 1 lb crab and about 1/2 C panko or dry bread crumbs.

Form into burger sized patties and place on a plate or pan, cover with plastic wrap and refrigerate for about and hour or up to 8 hours. This will firm them up.

Heat a large frying pan with about 2 tbsp of veg oil.
Fry about 2 min per side or until lightly browned. I usually dress mine with tomato, lettuce and a little mayo.

Nancy

Some good looking burgers! And I really do think the bun could make or break them, but then it's that way with sandwiches too.

Love bleu cheese, especially with steak, but never tried it on a burger. I bet it's good.

Dirtgirl107:
I put this in a while back. A few have tried iand liked it.

LouÂs Italian Hamburgers or Meatballs

Do you use your KA for mixing Meatballs ???
I watched many of my relatives making Meatballs, thru the years.

Break the eggs on the meat and start mixing with their hands.
Then throw some bread crumbs in , with all the spices and keep mixing.

Always thought there should be another way to mix the Spices,
thru the crumbs and meat evenly throughout..
I did it this way now, for years.

Ingredients:
4 ½ lbs. of Ground Sirloin
1 ½ lbs. Of ground Pork
½ Cup of fine chopped Onion ( micro wave 2 minutes ) let it cool.
3 cups of Italian Bread crumbs ( including 1 cup of Corn Flakes, ground to crumbs )
3 tablespoons of Parsley
1 tablespoon of Salt
1 tablespoon of Garlic powder
1 tablespoon of Onion powder
.3 tablespoons of Parmesan Cheese.
3 tablespoons of Powdered eggs or 2 large eggs
1 tablespoon of Chicken Soup base , mixed in 1 cup of warm water,

Put the meat into the mixer , in alternate spoonfuls . Use the paddle beater.
Turn on low speed to mix.
Meanwhile , in another bowl, put in the bread crumbs, Onions and all the spices.
Add the Chicken water mixture, if needed add more water, to make a damp mixture.
Add this to the meat in the mixer.
Everything mixed thru evenly. And the paddle took all the Gristle, from the meat.
- - - - - - - - - - - -

Measure out the meatballs ( I use an ice cream dipper ) and roll them.
Place in an oiled baking pan. And Bake at 350 Degrees for about ½ hour or,
Until they are browned slightly or cooked thru.
I made 38 meatballs. BUT

I stole a piece of the meatball mix and made an Italian Hamburger.
It was delicious in a slice of bread , with nothing else on it.

Reminded me of when I used to steal a fried meatball and run out of the kitchen,
before my Grandmother grabbed the Wooden Spoon.

LOU

I went to Ted TurnerÂs Montana Steak House for lunch. I had a free range bison burger medium. It was good, not spectacular. The French fries were perfect.

dcarch

There's a hotel/conference center in Gainesille where we stop occasionally. They have the best hamburger. I don't know where they get their beef but it tastes delicious. I like the California burger with provolone, avocado and their "special sauce" on a toasted Kaiser roll. It is a real treat!