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Sun May 8, 2016, 11:15 AM

How do you like you burgers and what do you put on them?

I like mine with a 1/3 pound, freshly ground sirloin patty, cooked to medium rare, with a toasted bun and guacamole, green chile, tomato, and BBQ sauce.

How about you?

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Arrow 34 replies Author Time Post
Reply How do you like you burgers and what do you put on them? (Original post)
Turin_C3PO May 2016 OP
Hoyt May 2016 #1
KamaAina May 2016 #18
Hoyt May 2016 #21
KamaAina May 2016 #23
Hoyt May 2016 #24
KamaAina May 2016 #25
OriginalGeek May 2016 #26
bigwillq May 2016 #28
KamaAina May 2016 #29
bigwillq May 2016 #30
KamaAina May 2016 #31
bigwillq May 2016 #32
KamaAina May 2016 #33
csziggy May 2016 #2
Turin_C3PO May 2016 #3
csziggy May 2016 #8
NightWatcher May 2016 #4
frogmarch May 2016 #5
femmocrat May 2016 #6
Ron Obvious May 2016 #7
Major Nikon May 2016 #22
Chan790 May 2016 #9
mrmpa May 2016 #10
hobbit709 May 2016 #11
Populist_Prole May 2016 #12
whistler162 May 2016 #13
angstlessk May 2016 #14
NV Whino May 2016 #15
Yonnie3 May 2016 #16
Skittles May 2016 #17
KamaAina May 2016 #19
My Good Babushka May 2016 #20
bigwillq May 2016 #27
Land of Enchantment May 2016 #34

Response to Turin_C3PO (Original post)

Sun May 8, 2016, 11:18 AM

1. Ketchup only. Folks look at you like you are crazy, but that's how I like em.

 

I can't tell you how many times I say "Ketchup only, nothing else," and get it with cheese. Don't folks realize that a hamburger does not automatically mean covered with cheeze.

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Response to Hoyt (Reply #1)

Mon May 9, 2016, 01:04 PM

18. Protip: Stay away from Louis' Lunch in New Haven, where the burger was invented.

 

They do not allow ketchup! If you dare ask for it, you will be banned a la the Soup Nazi!

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Response to KamaAina (Reply #18)

Mon May 9, 2016, 01:58 PM

21. Thanks for the advice. Can I get away with ordering a plain one?

 

Last edited Mon May 9, 2016, 02:50 PM - Edit history (1)

That's what I often do -- "one plain hamburger, just meat and bun." Folks still get it wrong, but at that point I usually just eat it rather than complaining.

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Response to Hoyt (Reply #21)

Mon May 9, 2016, 02:11 PM

23. That's pretty much what they expect you to do.

 

http://www.louislunch.com/history.php

Today, Louis' great grandson, Jeff Lassen, carries on the tradition. The hamburgers have changed little from their historic prototype and remain the specialty of the house. Burgers are made fresh daily; hand-rolled from a proprietary blend of five meat varieties and cooked to order in the original cast-iron grills dating back to 1898. The Lassen family hold firm on their desire not to offer any condiments. The Louis Lunch experience is about the taste and simplicity of a fresh burger grilled to perfection. Cheese, tomato, and onion are the only acceptable garnish.

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Response to KamaAina (Reply #23)

Mon May 9, 2016, 02:49 PM

24. I'm going to have to track that place down. Truthfully I think I ask for ketchup

 

just so I don't look too weird eating a plain hamburger. When I was a kid, we'd go to this place and I'd order a plain hotdog. They'd yell out "naked dog," which embarrassed the heck out of me back then

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Response to Hoyt (Reply #24)

Mon May 9, 2016, 02:50 PM

25. 261-263 Crown St. in downtown New Haven

 

a couple of blocks from the Green and Yale's Old Campus.

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Response to KamaAina (Reply #25)

Mon May 9, 2016, 03:36 PM

26. I think i've seen that place on Foodtv

Definitely on my list of places I want to try.

Hoyt, I am perfectly happy with a plain hamburger or cheeseburger. I've said "cheese and ketchup only" at a million drive-thru windows. Probably get it right about half. My daughter won't even get ketchup.

When I make them at home, I mix my 80/20 ground chuck with minced garlic, Worcestershire sauce, salt and pepper. Then I grill them over lump wood charcoal (I don't like briquettes) started in a chimney. No lighter fluid. Medium is fine for me although wife and daughter like them closer to well-done. I'd never order less than medium-well at a restaurant though. Just don't trust them enough lol.

BUT if I go to 5 Guys I always get lettuce, grilled mushrooms, cheese, A-1 sauce and mayonnaise. No idea why I do that there and only there. EVERYwhere else is plain or ketchup only.

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Response to KamaAina (Reply #18)

Mon May 9, 2016, 03:50 PM

28. Louis' Lunch is so good. I love burgers on toast. (nt)

 

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Response to bigwillq (Reply #28)

Mon May 9, 2016, 03:55 PM

29. You might well run into my friend Susan.

 

She has pretty much switched over to Louis' since her previous fave Shake Shack started overcooking their burgers. If you see a short woman with curly hair who looks like she's working on a novel, it may well be her. If she has a cocker spaniel in tow, it's definitely her; the dog's name is Kingston.

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Response to KamaAina (Reply #29)

Mon May 9, 2016, 04:00 PM

30. I'll look out for her.

 

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Response to bigwillq (Reply #30)

Mon May 9, 2016, 04:01 PM

31. You have quite a bit in common.

 

She bleeds pinstripes and is the other Connecticut Husky hater of whom I speak from time to time.

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Response to KamaAina (Reply #31)

Mon May 9, 2016, 04:01 PM

32. She's sounds awesome!

 

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Response to bigwillq (Reply #32)

Mon May 9, 2016, 04:05 PM

33. Oh, and the novel she'd be working on is her third

 

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 11:19 AM

2. I like a much smaller burger, 1/8 pound, medium rare

With sharp cheddar cheese, crisp bacon, tomato, lettuce, mustard, and catsup on a toasted whole grain bun. To get what I want, I pretty much have to make it myself.

Anything larger than 1/8 pound and I can't finish it even if I don't get fries.

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Response to csziggy (Reply #2)

Sun May 8, 2016, 11:30 AM

3. Yeah I'm a fat kid lol.

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Response to Turin_C3PO (Reply #3)

Sun May 8, 2016, 12:58 PM

8. I'm fat but I've been training my stomach to feel full quicker

So far I've not lost weight but I am eating less. The next step is to go to my doctor to see what we can do for my back so I can get more exercise.

I don't care if I'm fat but I am tired of being completely out of shape. I used to be able to walk miles and lift heavy things. Now I can't walk any distance or pick much up. That needs to change!

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 11:58 AM

4. 50/50 beef/bison, medium, off a charcoal grill, w/ ketchup and Vidalia onion ring.

Served on a lightly toasted bun with kettle chips and pickle spear.

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 12:05 PM

5. Veggie burger with salsa

on a toasted sesame bun.

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 12:06 PM

6. Turkey burger with avocado, bacon, sprouts and ranch dressing.

On a toasted whole wheat roll.

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 12:24 PM

7. Grass-fed beef..

 

I make the patties myself from a pound of organic, grass-fed beef. It really does taste better, IMO.

Then cheese, sauteed onions, relish, slice of lettuce, maybe mushrooms and sauce. No tomatoes for me, ever. Like George Carlin, I can't stand tomatoes because they look like something in the larvae stage.

I got a recipe for Big Mac sauce off the net some years ago, and now make our own "Big Ron" burgers. Home-made fries too.

One benefit to this is that it all takes a fair bit of work, and we don't eat it that often.

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Response to Ron Obvious (Reply #7)

Mon May 9, 2016, 02:00 PM

22. Grass fed beef is just better

Sometimes it's hard to find a grass fed chuck roast, but when I do I prefer to grind my own at about 20% fat. I use my own spice mix which has salt, pepper, garlic powder, onion powder, and smoked paprika mixed into the meat.

I saute some sliced yellow onion and julienned peppers while I'm making the burgers in my cast iron skillet.

I toast the buns, and add some hydroponic butter lettuce and slice up some of the best tomatoes I can get my hands on, lightly salted.

No cheese, mayo, mustard, or any other sauces. A good juicy and properly seasoned burger doesn't need anything more.

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 01:19 PM

9. Vegetarian.

 

With whatever complements that particular veggie patty. The ones my brother makes at work which are egg-and-chickpea-flour based go best with tzatziki, red onion, lettuce and tomato. The ones at the local diner are made from black beans and pair nicely with cheddar cheese, salsa and a dab of lime crema.

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 02:43 PM

10. Sirloin, medium rare.........

with swiss cheese, dill pickle (my own home made), red onion, a bit of stone ground mustard & ketchup, on a toasted bun. Oh God, I haven't had one for probably 2 months.

I'm making a butternut squash posole for dinner tonight. It's in the crockpot. This has chicken, red bean, hominy, salsa, a bottle of beer, the squash & spices in it.

I went to the food pantry this past Wednesday & received a pound of squash & had to find a recipe for it, I had everything for it, but the hominy. Bought a huge can of it for under $3. I will freeze what I haven't used.

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 03:16 PM

11. Medium with grilled jalapenos and onions on top, toasted ciabatta bun, mayo and blue cheese

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 03:45 PM

12. I don't burgers often, but when I do

1/3 pound-ish, medium rare, a slice of raw onion, and a little dollop of ketchup and mustard.

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 03:54 PM

13. Large with Sauerkraut, Mushrooms, Bacon, and

 

American Cheese.

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 06:43 PM

14. Cheese, onions and mayo

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 07:39 PM

15. Medium rare 80 to 90% no fat, large (or small) enough to fit the bun.

Toasted bun, ketchup, mayo, lettuce, tomato, onion, cheese and, most importantly, dill pickle. Oh, and grilled. I sometimes use turkey, but it's not as good.

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Response to Turin_C3PO (Original post)

Sun May 8, 2016, 09:40 PM

16. Medium rare with

pepper jack cheese, sweet onion slice, Dijon mustard.

If it is really good beef on the gill, no condiments other than a bit of Worcestershire sauce.

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Response to Turin_C3PO (Original post)


Response to Turin_C3PO (Original post)

Mon May 9, 2016, 01:05 PM

19. Medium well, lettuce, tomato, onion, bacon.

 

No condiments of any kind. Ketchup is to be placed in a lake next to the fries for dipping purposes.

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Response to Turin_C3PO (Original post)

Mon May 9, 2016, 01:16 PM

20. A few places I've gone to have had black and blue burgers

Black Angus beef with Cajun seasonings and blue cheese, sometimes bacon. It's my favorite right now.

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Response to Turin_C3PO (Original post)

Mon May 9, 2016, 03:50 PM

27. Cheese, a slice of tomato, a piece of lettuce, some onion

 

and a bit of ketchup and mayo. On toast.

Medium to medium well, usually. Although medium rare is fine.


Pickle and fries or chips on the side.

I love cheeseburgers.

Avocado and an egg on the burger are also very good when I am in the mood for it.

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Response to Turin_C3PO (Original post)

Mon May 9, 2016, 09:02 PM

34. From a local mom and pop restaurant...beyond delicioso!



A 1/4 lb. burger topped with a 1/4 lb. of thin sliced Angus steak smothered in steak sauce, melted cheddar cheese, bacon, chopped green chile and avocado.....medium well-always.

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