A burger post

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Tuesday, January 16. 2024

The USA has countless burger joints, not including the big chains. God knows how many burgers I have had.

Louis' Lunch in New Haven claims to be the first burger joint - the hamburger sandwich, still on white toast because it started before burger buns in 1895.

Mrs. BD did a raod trip with her pal a year or two ago, and both swear that the best burger they have had in life were at Ed's in Hattiesburg. They swear it's worth a trip.

I like thinner burgers that you can fit in your mouth. Smashed and crispy. That means it's hard to cook them med. rare, but whatever. Gotta be a skillet, not a barbie.

Hamburger America looks like a good place on McDougall St in NYC. They offer 2 types. The owner says "Grease is a condiment." I agree - and butter. A burger needs a pat of butter.

Besides grease, ketchup and onion is my preference. Yes, I know American "Cheese" is called for, but I love Blue Cheese on a burger. Or on anything.

Funny how condiment preferences vary across the US. Some like mustard, pickles, pickle relish, tomato, lettuce, jalapenos, etc.

How do our readers like their burgers?

Posted by Bird Dog in Food and Drink at 13:05 | Comments (27) | Trackbacks (0)

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P&G's in New Paltz NY has the best burger IMHO. Ketchup, pickles and onion please...

#1 Rushbaby on 2024-01-16 13:05 (Reply)

Choo Choo grill in Grand Rapids Mi

#2 Tom lydell on 2024-01-16 13:18 (Reply)

I enjoy a variety. The Oklahoma onion burger gives the most from the simplest. Patty melts are nice, too. I recently had a few White Castles for the first time in years, and there's still something magical about that steamed bun. Hmm...maybe burgers are just a vehicle for the consumption of onions?

I object to half-pound patties and multi-layer monstrosities. The burger should fit in the mouth without having to unhinge the jaw.

Also, so many “modern” hamburgers are photographed spread open like a vintage Hustler layout. I wonder if they’re served with a speculum...

#3 foxmarks on 2024-01-16 13:24 (Reply)

“Juicy Lucy”. On S. Cedar Ave in Minneapolis.

#4 rocdoctom on 2024-01-16 13:26 (Reply)

Then there's that whole thing with green chiles on burgers in New Mexico.

#5 Tim on 2024-01-16 13:28 (Reply)

Try some sliced or diced avocado and pico de gallo. Or of course, a classic chili burger.

#5.1 Mike Anderson (Link) on 2024-01-16 15:36 (Reply)

WIDER, NOT TALLER!

#6 Mike Anderson (Link) on 2024-01-16 13:31 (Reply)

Solly’s in Milwaukee.
James Beard award winner, slathered in butter & grilled onions.

#7 Louie Miller on 2024-01-16 13:40 (Reply)

Best burger I ever had was the Blueberry Bacon Blue Cheese burger at Scolari's in Alameda CA. Sounds odd... but is absolutely incredible.

#8 Jeff C on 2024-01-16 14:06 (Reply)

Need a bit of Mayo on hamburgers or hotdogs. Butter makes everything taste better.

#9 indyjonesouthere on 2024-01-16 14:17 (Reply)

I like them with mayo, but if they're real greasy then mustard, and lots of pickles. Always American cheese, unless you're going for a specialty.

Bleu cheese burgers are good. So is kimchi and sriracha. I also like adding breakfast sausage to hamburger meat before cooking.

The best burger in the world is Weber's in Tulsa. They make their own root beer too. I guess it's an Oklahoma onion burger as mentioned by foxmarks above.

#10 jack walter on 2024-01-16 14:43 (Reply)

Slaw, chili, mustard, onions (Southern -- see Wendy's Carolina classic)

#11 Michael Holt on 2024-01-16 15:04 (Reply)

I liked the burger at my cousin's ranch, from beef he had raised. IIRC, it was named Freezer when it was alive. Delicious.

#12 Gringo on 2024-01-16 15:07 (Reply)

If you stand in a cold river all day, the greenchile cheeseburger basket at the Sportsman's Inn in Navajo Dam, New Mexico is hard to beat.

#13 slm on 2024-01-16 15:32 (Reply)

I am a fan of green chilies on my hamburgers. You can add onions and pepper jack cheese as well. Since they are hard to find most places, I default to a cheeseburger with onions, pickles, tomato, lettuce and mustard. Or a patty melt if I don't want to mess with the veggies. So many good places I've been, I couldn't begin to name a "best".

#14 Pod Hamp on 2024-01-16 16:25 (Reply)

I agree with the mashed-flat, thinner burger. These can still be grilled or pan-seared very hot, leaving the inside pink - if skill is involved.

I prefer a crusty/chewy, toasted bun, slightly mashed, and melted cheese, cheddar. And I like mayo and ketchup, tomato, fresh onion, dill pickle. And to go with it, I like hand-made onion rings, beer batter or tempura. And at least a pint of craft red or brown ale, no IPAs thank you. Food coma to follow.

#15 Aggie on 2024-01-16 16:54 (Reply)

I could probably eat hamburgers for one meal a day 5 days a week, I love em that much. Every time I make one, and yes, generally I prefer home cooked hamburgers, I laugh as I'm assembling my tower of yum - if it's summer time, I like a fairly thin, no more than a 1/4" deep 1/3 lb 80-20 burger fried quick with crispy edges, topped with iceberg lettuce leaves, big ol slice of onion, slice of tomato sized to match the onion, a few dill pickle slices, one half of a pan toasted bun dressed with non-fancy yellow mustard and garlic aioli mayonnaise on the other. By the time I've stacked everything on the buns and smashed them together to flatten a bit I can barely get it in my mouth. First bite yields drippings that run down my arm. Messy and delicious. In the winter I vary the toppings according to whim. Might include lightly sautéed jalapeños and pepper jack cheese and a couple crispy slices of bacon; swiss cheese, pan sautéed mushrooms and onions with aioli garlic mayonnaise; cheddar cheese, pickle slices, a dollop of chow-chow, slice or two of crispy bacon and BBQ sauce. Possibilities are endless and delicious! A sturdy bun is a necessity, though.

#16 Humdeedee on 2024-01-16 17:00 (Reply)

Cheese, Mustard and Onion please.

#17 Hugh on 2024-01-16 17:02 (Reply)

There used to be a bakery nearby that did a great burger on their homemade bread.

I like all sorts of burgers, but lately I've been throwing any leftover jalapeno poppers on a burger. Just no tomato or lettuce for me please. Always toast the bread (potato rolls work well too), some catsup and a dab of mustard or sticky fingers mustard bbq sauce. Onions, cheese of any kind and bacon are always welcome. Thick burger, thin burger, either can work.

#18 Wheel on 2024-01-16 17:36 (Reply)

I just saw the most amazing burger!
A middle-aged woman sitting next to me had a beautiful platter with a large piece of burger with a slice of cheese on top. The lettuce, onion, and pickle were on the side of the plate. What was missing you may ask? The bun was missing. I asked her what she had ordered and her response was the obvious of course: this is a cheeseburger with no bun! At my age that will now help me to feed my 24-hour craving for my favorite meal!

#19 facultywife on 2024-01-16 18:13 (Reply)

oh dear--I forgot to add that the fried/battered onion rings were sitting opposite the lettuce, onions an pickles!

#20 facultywife on 2024-01-16 18:14 (Reply)

the best burgers are those my wife and I make on the stove at home. Fried with cheese and sautéed onion on top. I toast the buns with some butter.

Our best burger joint in our small town is closing up soon. The Academy that moved in next door bought them out because the traffic into the burger joint was interfering with traffic into the Academy. FWIW, the Academy has only been there a couple of months and this little mom and pop burger joint was there for over 20 years.

#21 Dangerous Dean on 2024-01-16 19:46 (Reply)

If you are ever in Zinzinnati, try Zip's Cafe AND The Turf Club. You won't be disappointed!

#22 Nat Brooks on 2024-01-16 21:50 (Reply)

There are so many to choose from: grilled onions and melted cheddar, blue cheese on black bread, swiss and mushroom, grilled onion on a pretzel roll . . . Too many.

#23 ahem on 2024-01-17 08:54 (Reply)

The Traveler on the MA/CT border has a burger called the Mark Twain, which is on rye bread with cheese and mushrooms. Very simple but very good.

#24 Maniac on 2024-01-17 09:22 (Reply)

Have you forgotten Friendly's hamburger, on toasted white bread?

#25 bob sykes on 2024-01-17 09:58 (Reply)

I second Louie's Lunch for burgers -- I still make them that way (on buttered toast).

My mother was Belgian, and our family version was always thick pattie (roughed out by hand), seared in butter, crisp on the outside, rare-verging-on-unsafe in the middle (the Mid-West influence -- you should see how rare I like my steak.) The only condiment: mayo (the Belgian influence). On thick toast, for preference, or a toasted roll (Belgium, again). Dripping with juice.

#26 Karen Myers (Link) on 2024-01-17 12:15 (Reply)

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Tuesday, January 16. 2024

A burger post