Today, they were raw. I like them either way. Bell peppers

My current favorite? Hop Doddy's El Diablo

"Angus Beef, Tillamook Pepper Jack, Habaneros, Serranos, Caramelized Onions, Salsa Roja, Chipotle Aioli"

Ah. HEAT!!!!

Lettuce, tomato, pickle, onion and jalapeño, with mustard, please! Ketchup on the side, for dipping.

Lettuce, tomato, fresh onion. Sometimes a little thousand island type mayo.

I love home made hamburgers made with Costco’s Organic Ground Beef. Add some French’s ketchup, my home made secret sauce (basically thousand island dressing) and grilled onions with a kosher pickle spear on the side. Yum!

Pimento cheese, heavy on the pimento.

Grilled mushrooms and bacon.

carmelized onions and peppers

i usually eat open faced with just the bottom bun.

i also like the chicken burgers at Farm Burger, a local restaurant, which has kale salad on it and a sprinkle of fried onions.

I'll eat any burger. My favorite comes with grilled white onions, raw jalapeno slices, jack cheese, fresh salsa, lettuce, sour cream.

I love a hamburger with a nice coating of Maytag blue cheese.

Bacon, melted cheddar, grilled onions

cheeseburgers I like plain -- meat cheese bun. Hamburgers -- grilled onions pickles and mustard. Those are at greasy spoon cafes. At home with thicker burgers, I like raw onion, tomato and mayonnaise

I like ketchup, sweet pickle, pickle relish, onion, cheese, yellow mustard, horse radish mustard, or horse-radish, but not all of these at the same time. This is list from which I choose usually one or two together.

I like In-N-Out burgers, animal style, light on the spread. Or Habit Burger Pineapple teriyaki cheeseburger.

There is a burger place here called Baja Burgers! Love their burger special with grilled pineapple, pepperjack cheese, special bbq sauce on a wheat bun!

I’m pretty basic, lettuce tomato and ketchup. but ooh, my mother made great sautéed mushrooms and carmelized onions, both great on a burger with nothing else.

First we start with an organic, grass fed beef patty. Since we discovered those, regular hamburger doesn't come close to measuring up for flavor and texture.

On my patty I like pepperjack cheese, bacon, yellow mustard and sweet pickle relish (green). Sometimes I will have a very scant bit of thinly sliced red onion on my burger along with the other stuff mentioned above.

Your basic burger is my all-time favorite. Hamburger patty, American cheese, lettuce, tomato, onion, dill pickles on a toasted bun with mustard. Ketchup on the side.

Lately I’ve ordered cheeseburgers with a fried egg on top. Yum!

I like either bacon and blue cheese, or bacon and sweet red pepper relish. I want a really high quality bun (not just a pkg of grocery store buns), and my burger must be rare. Yum!

I have 2 favorites.

1. Bun, burger, mustard, grilled onions and dill pickles

2. Bun, mayonnaise on one side of bun, mustard on the other, burger, sliced avocado, crisp bacon, lettuce and tomato.

I use rye bread as I can't eat the bun Ground chicken meat cheddar cheese tomato some kind of lettuce pickle mustard salsa pickled jalapenos sometimes and grilled pineapple.

We usually make sweet potato fries to go with it.

DH does love a beef burger but they're usually on a whole grain whole wheat bun and he puts mustard mayo ketchup relish and pickles and sometimes avocado and salsa.

We don't drink soda pop so we usually have half-and-half mineral water and grape juice.

I don't do it very often but I discovered a nice thick slice of fried green tomato is wonderful on a burger. Along with all the regular stuff. I also love grilled onions but I rarely do that, too lazy.

Fried green tomato dressed with grilled onions makes its own burger. :)

Home grown tomato with a nice slice of sweet onion, ketchup and mustard and a pickle of any kind can go on mine. I like them lots of ways.

Sue

A couple fried onion rings, bacon, home made Chipotle ketchup, mustard, home made pickle chips, cheese of choice on a toasted King's Hawaiian bun.

I'm counting the days until our first steer calf will be ready to turn into burger and steaks. He is about 14 months old now. Probably another 4 months left until it is ready.

Dawn, when it comes to the Organic Ground Beef, I’m glad to see that it’s not just be when it comes to the flavor and texture. That’s why I prefer to eat homemade burgers. To me it tastes just like the ground beef from when I was a kid. It’s a pricey “treat” but so worth the cost!

Cheddar cheeses & ketchup for me.

Kool Beans, it's not just you! We started buying and eating the organic, grass fed hamburger about a year ago. Now when I eat the regular stuff, it tastes like cardboard to me. I don't always notice a big taste or texture difference in organic vs no organic, but in this case it's very noticeable to me. A little more expensive, but well worth it.

No pickles on my burger! Hubby, on the other hand, loves pickles on his. When we eat out, I give mine to him.

No pickles on mine either! And you can also leave off the lettuce.....I never understood the attraction of putting lettuce on a hot piece of meat. I am not a fan of wilted lettuce :-(

I have a couple of favorites. #1 hamburger patty, Gorgonzola cheese, slice of tomato, baby spinach and fried onion straws on a toasted bun with garlic mayo. #2 patty, grilled onions, mushrooms and Swiss or Gruyere cheese on toasted bun with thousand island dressing.......almost but not quite a patty melt.

I don't much care for burgers made at home. They never seem to measure up to better burger joints around me and since I consider a burger a treat and not a routine part of my diet, I prefer to save my indulgence for someplace that specializes in them. And my two favorite local places - NOT fast food drive ins - also have excellent fries, which are an absolute necessity if eating a burger!

ONCE I tried a peanut butter and jelly burger. Not that bad!

The last time I looked at ground meat at Costco, it was labeled with something like "Meat sourced from some or all of the following countries - Argentina, Brazil, Australia, Canada" and more, yada yada. No thanks. Maybe it's changed.

Whether an animal produces organic meat or not depends on the feed it's given and how the animal is treated for sickness and pests. I find no difference in taste. A bit off topic but our favorite boutique chicken producer (Mary's) has only free range chickens in organic and not organic varieties. The taste is the same.

I don't eat burgers often but my preference is simple - mayo or thousand island, a bit of onion and tomato and lettuce. Charcoal or wood grilled preferred. You put enough stuff on it and I wonder how you can taste the hamburger.

I don't like greasy hamburgers so I don't go to In N Out and Five Guys. A local nice restaurant in the area serves charcoal grilled burgers in its bar and patio areas and they're great.

Just don't go the Paula Deen route and use glazed donuts for the buns.

I grilled burgers last night. Mayo, ketchup(tons!), mustard, lettuce, sliced tomato, pickles on mine, sliced grilled onions(he likes his raw), grilled bell peppers, bacon, avocado.....then I eat half of one. lol

Blue cheese and fresh ground pepper. A black and blue burger

or swiss mushroom

Interesting.

I have noticed a recent turn towards sweet buns but donuts? Yech.

I might have one burger in a year or less but I am a purist more or less. We make our own buns but they are a partial whole wheat. I want some mayo, ketchup and yellow mustard or maybe just a smidge of whole mustard mixed in. No vegetables. No pickle lettuce onion peppers cheese onion rings tatertots French fries or anything else. I want the meat pattie to be thick and medium rare. I usually grind my own meat to avoid the possibility of bacteria. I cut it in half and eat a half and usually give the other side to DH who cheerfully finishes it off. I do like home fries on the side with lots of ketchup.

Hi Glenda. You forgot to thank me for my contribution.

Melted cheese and sliced green olives.

No ketchup and no pickles and no raw onions and especially no yellow mustard ever. I've literally spat the first bite of a burger that unexpectedly had yellow mustard on the ground. I do enjoy a slice of fresh ripe tomato but few restaurants have fresh ripe tomatoes. Sometimes I'll have bacon, but since most places charge like $1.50 for a single scrawny slice or two of bacon usually I'll skip it.

It must have cheese -- cheddar, swiss, american or even blue and most importantly above all else it must be medium rare. Some places, notably 5 Guys, clearly post that all burgers will be cooked "well done". No thanks. Other places ask how you'd like it done and then irrespective of what you asked for deliver it "well done" even in cases where I've explicitly ordered "medium rare, and if it comes out well done like the last several I've been here, I am going to send it back."

When we have a hankering for a burger, we visit our favorite grocer with a 'real' meat counter and butchers. The most delicious burgers are made from ground chuck, nothing else even comes close.

Equally important, in my opinion, is the brand of charcoal. Since we grill our burgers on a charcoal grill for best flavor, don't want the coals to impart any kind of chemical flavor or aftertaste. We've been happiest with Weber briquettes; they smell good even when heating up! Of course, no chemical fire starters, ever.

The toppings vary depending on the mood. I'll usually make a "special sauce", which is a good Thousand Island type dressing, a bright red tomato from the garden, any crisp lettuce green, as long as it's not iceberg, almost any kind of cheese. Sometimes, I'll saute a batch of sweet onions and mushrooms in a little butter with soy sauce instead of the other traditional toppings.

I never have a bun with mine, so the tomato and greens are served on the side of the burger and are cut up and eaten bite for bite with the meat. Oh, medium rare for mine, too, and a little bit of a singed crust on the edges.

Hmmmm, might have to have a Thursday night burger for supper!

Nothing is better than a venison burger and it is always available in my freezer. Toppings depends on my mood. My most favorite is mayo, cheese, bacon and fried onions and peppers.

Brioche buns for me....they hold up no matter what is on the burger,which for me is generally pretty close to well done with sauteed onion,dill pickle relish or dill pickle sliced thin,mustard.period.

"...but few restaurants have fresh ripe tomatoes."

Very true. It often irritates me at the anemic looking tomato slices they put on burgers.

Lettuce, sliced tomato, slicess of dill pickle, and raw yellow or white onion with a mixture of mustard and mayonnaise on the buns. Or, bacon, Swiss cheese, sautéed onions, and/or sautéed mushrooms with mayonnaise. When I was younger, ate hamburgers all the time. Rarely eat one now, but I do love them. No ketchup. I am not a big fan of ketchup.

The classic grilled onion, dill pickle (relish or slice), catsup, yellow mustard, ripe tomato slice and lettuce (or arugula).

When I was a little girl, and the first McDonalds opened in our town, my father would sometimes plan to stop there while out doing errands on Saturday. He would always ask what I wanted on it, and I would always tell him "everything" not knowing that that was how they came regardless!

If we had a Carl’s Jr. here, I would be thrilled.

wantoretire, that's actually good to hear! We own a Carl's Jr. here in CA. It does really well, but, to be honest, we're more Habit and In-N-Out fans. Love The Habit's burgers.

I'll eat just about anything, and will enjoy just about any topping on a hamburger, but I do like to feel like I have a nice salad on my burger. Fresh, cold elements are preferred over cooked onions, mushrooms, or what have you. And yes to pickles. Extra pickles, please!

Wow, to say the least. We all love hamburgers! Thanks for sharing.

I crumble some feta cheese into the burgers as I'm making the patties. It sort of melts in, you can hardly tell it's there once cooked, but I think it gives a great flavor boost. We have used only locally pasture raised beef for years and I can definitly tell the difference in taste. I can even tell the difference from the smell of it cooking.