How do you layer your burger?
- Thread starter LuciousBDragon
- Start date
Toasted bun bottom, ketchup and a little mustard then burger topped with bacon slices and melted American cheese, topped with the toasted bun top. Simple but outstanding.
Listen bish - bacon tastes good on everything. But, that doesn’t mean you add it to everything. Breakfast burger with a fried egg maybe, but bacon has its own sandwich because it is held in the highest regard and thus, must be kept separate.
I bet you’re the kind of man that would add bacon to a burger and then drown it in BBQ sauce like a 12 year old trying to act like a diabetic adult.
Monster!!!!
I can pick up 1/4 pound all beef dogs at our local locker that are awesome. i'm not a mustard guy but love a bit of sauerkraut on them.
Stopped reading right there, Chief!
Bottom half of white bun
mayo
burger patty
bacon
sweet chili sauce
top half of bun
mayo
burger patty
bacon
sweet chili sauce
top half of bun
Thank you, sir.
Bacon IS special and thus deserves to be the star of the world’s best sandwich - a BLT made the right way.
From reading above, apparently I have been wrong all these years because mine is about as simple as it gets
Potato or brioche roll - top
Mustard
Cheese
Burger patty
Potato or brioche roll - bottom
Potato or brioche roll - top
Mustard
Cheese
Burger patty
Potato or brioche roll - bottom
Minus the lettuce, this is how I do it.
Yes. Lettuce is important because if you slap a big flat piece of iceberg lettuce then you are creating an impermeable barrier between condiments and patty. You get the crunch but none of the mayo/mustard goodness.
That’s why I like shredded lettuce because it can inter-mix with the condiments. But I totally understand removing lettuce all together.
I’m basic as it gets. Nothing but basics for me.
Bun.
Patty.
Cheese of some sort - Swiss or cheddar
Bacon- only if crispy
Then sauce on side- ketchup, or bbq sauce if smoked burger, a1 on a burger ain’t bad either
Bun.
Patty.
Cheese of some sort - Swiss or cheddar
Bacon- only if crispy
Then sauce on side- ketchup, or bbq sauce if smoked burger, a1 on a burger ain’t bad either
So many different variations and it obviously depends on my mood.
It’s usually the classic though,
Grilled bun
Impossible patty
Vegan cheese
Raw onion
Lettuce
Tomato
Mayo
Grilled bun
It’s usually the classic though,
Grilled bun
Impossible patty
Vegan cheese
Raw onion
Lettuce
Tomato
Mayo
Grilled bun
I’m partial to three burgers.
My Bacon Cheeseburger
Thin layer of Blue Plate Mayo to act as a shield against the burger’s juice
Smashburger patty
Melted Publix Deluxe American cheese melted into the patty
Crispy cooked Costco/Kirkland thick bacon
Crispy romaine leaf centers
Slice of a good heirloom tomato or multiple halved cherry tomatoes
Louis Pickles - Sweet Horseradish pickles
Whataburger brand Spicy ketchup
Maille Dijon or Pommery Coarse Ground French mustards
Thin layer of Blue Plate Mayo on the top bun as well also to protect the bun
My Take on Ted’s Montana Grill Avalon Burger
Thin layer of Blue Plate mayo to protect the bottom burger
Smashburger patty
Gruyère cheese melted into the patty
Crispy cooked Costco/Kirkland bacon
Carmelized onions
Arugula or watercress or big leaf mustard (the leaves not the sauce)
Avalon Sauce which is Blue Plate mayo mixed with pickled horseradish, both garlic powder and minced garlic, and crumbled Roquefort, Stilton or other soft, creamy blue cheese.
My Mushroom Swiss Burger
Thin layer of Blue Plate Mayo on the bottom bun
Smashburger patty
Emmentaler cheese melted on to the top of the patty
Sautéed Mushrooms (slices of crimini/baby bell and Asian “king oyster” mushrooms sauteed in echire butter with shallots and garlic then when everything is softened I add a half teaspoon of better than bouillon beef seasoning mixed with a half cup water and tablespoon each of Worcestershire and Whole Foods propietary steak sauce and then cook until most of the liquid has been cooked back out)
A little bit of the Whole Foods steak sauce again (try the Whole Foods steak sauce, I saw it won multiple head to head challenges for best steak sauce so I did my own comparing it to A1, HP, Heinz 57 and Peter Lugers and it won easily).
And a thin line of Blue Plate Mayo to protect the top bun
My Bacon Cheeseburger
Thin layer of Blue Plate Mayo to act as a shield against the burger’s juice
Smashburger patty
Melted Publix Deluxe American cheese melted into the patty
Crispy cooked Costco/Kirkland thick bacon
Crispy romaine leaf centers
Slice of a good heirloom tomato or multiple halved cherry tomatoes
Louis Pickles - Sweet Horseradish pickles
Whataburger brand Spicy ketchup
Maille Dijon or Pommery Coarse Ground French mustards
Thin layer of Blue Plate Mayo on the top bun as well also to protect the bun
My Take on Ted’s Montana Grill Avalon Burger
Thin layer of Blue Plate mayo to protect the bottom burger
Smashburger patty
Gruyère cheese melted into the patty
Crispy cooked Costco/Kirkland bacon
Carmelized onions
Arugula or watercress or big leaf mustard (the leaves not the sauce)
Avalon Sauce which is Blue Plate mayo mixed with pickled horseradish, both garlic powder and minced garlic, and crumbled Roquefort, Stilton or other soft, creamy blue cheese.
My Mushroom Swiss Burger
Thin layer of Blue Plate Mayo on the bottom bun
Smashburger patty
Emmentaler cheese melted on to the top of the patty
Sautéed Mushrooms (slices of crimini/baby bell and Asian “king oyster” mushrooms sauteed in echire butter with shallots and garlic then when everything is softened I add a half teaspoon of better than bouillon beef seasoning mixed with a half cup water and tablespoon each of Worcestershire and Whole Foods propietary steak sauce and then cook until most of the liquid has been cooked back out)
A little bit of the Whole Foods steak sauce again (try the Whole Foods steak sauce, I saw it won multiple head to head challenges for best steak sauce so I did my own comparing it to A1, HP, Heinz 57 and Peter Lugers and it won easily).
And a thin line of Blue Plate Mayo to protect the top bun
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