How do you like your Burger?

I'm happy with a classic cheeseburger. Although, you can get good ones and bad ones so I usually just eat them at home. I'll put cheddar, ketchup, mayo, raw onion, sliced pickles, tomato and lettuce. And, I'll add something spicy on there like a hot sauce or diced chilis...
 
karadekoolaid said:
WHAT is a juicy lucy??
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The cheese comes out molten when you bite into a freshly cooked burger and will stick to the roof of your mouth and give you a heck of a burn. But, they are great!

I don't know if there are any left, but there used to be a chain of drive-thru stores where you could pick up your burger(s) and eat out front on provided tables, in your car, or take them home.
 
karadekoolaid said:
WHAT is a juicy lucy??
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JAS_OH1 said:
Cheese inside the patty. I learned it here. I've never eaten one though.

https://www.allrecipes.com/recipe/213797/juicy-lucy-burgers/
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My mom made them decades before they had a fancy name. She liked Gouda or blue cheese in the middle.
I made one with brie.

brie_stuffed_burger_090609_3_P1030936.JPG
 
If I could choose, I'd do a gluten free bun, vegan yellow cheese, burger, pickled cucs, fresh red onion, mayo. And fries on the side, plain, just salted.
 
msmofet said:
She didn't really make a juicy lucy. Just two thin burgers with cheese in between. Her version is wonderful.
But a juicy lucy has the cheese completely sealed in the middle of the raw meat. Then it is cooked till nicely browned. When cut into the cheese oozes out.
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Oozing cheese is a wonderful thing. It doesn't matter to me if the meat is sealed completely! In fact, it might be better because cheese tastes really good when it gets a little char on it.
 
karadekoolaid said:
ANY-WAY....
Back on topic. I make my burgers with minced beef, salt and pepper. If I'm feeling really extravagant, I might add a dash of Worcesteresterestershire sauce, but that's it. No pummeling the beef into submission, just mix it a bit and form a patty.
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That's the best way to form a patty. Many the outdoor grillmaster will say that it makes the burgers tough if they are overworked and not loosely formed. IDK, I cook mine inside on a cast iron skillet, but they definitely are not overworked. But I do love a smash burger.

I am not fond of Worst-ever sauce (nod to rascal who keeps gallon jugs of that stuff on hand and loves it but still calls it worst-ever sauce...scratching my head at that but okay). I will add some soy, pepper, and garlic to a patty quite happily though.
 
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