I make a pretty damn good burger. Medium rare with just the right balance of toppings and condiments. I use ratio of 80/20 - Beef to fat. Sometimes I grind hanger steak or brisket or even boneless short rib and add 20% pork fat. The fatty gind is the secret to having the most succulent burger ever. If the juice isn't dripping down your arm and drooling off your chin, you made it wrong. The bun is also extremely important in the building of a good burger. Too spongy and soft and the juices will soak and destroy (get it?) the bun before you've finished. Too thick or dense a roll and the meat will get lost like a ugly middle child. Bad bread is a serious burger crime. Also, if you're going to put some veg on your burger such as tomato, lettuce, pickles, onions, kimchi, etc... be sure to use good quality vegetables. I hate when people ruin a perfectly decent burger by slapping a tasteless, out of season, trout gene spliced, slice of beefsteak tomato or slimy, wilted gray lettuce on top. Use great ingredients and great meat and great bread and you will have a great burger. That burger up there is an Thundering Hooves Bacon Cheeseburger with local Brandywine Tomatoes, Arugula, and Irish Smoked Cheddar. It's on a Frans Pub Style roll (which stand up perfectly to the juicy burger) with a little strong Dijon mustard, sliced Alvarez Farms onions and Bubbies dill pickles.
The burger down below is an Olsen Farms Bacon Cheeseburger with Beechers Flagship, Avocado, Black Krin Tomato, and Fry Sauce. Served on those very same Frans rolls. What is Fry sauce you ask? We'll supposedly it was invented in Idaho or Utah depending on who you talk to. It's basically one part ketchup to two parts mayo. I spice it up a little a little hot sauce and a dash of smoked paprika. It's a lot like a spicy Thousand Island dressing. Perfect for dipping fries or slathering on a burger and you don't have to be Mormon to enjoy it. Next time, I think I'll make an Asian inspired short rib burger with Sriracha Aoili, grilled shiitake mushrooms, and pickled carrot and daikon slaw on a steamed bun. Yum.
Here's a few of my all time favorite Seattle burgers:
The $28 Coupage Burger
Ground short rib, foie gras, truffle mayonnaise, red onion "kimchi", served with truffled potato crisps. The Holy Goddess of all Seattle burgers. Those of you who would scoff at the price tag for this burger need to live a little. Thanks to Live To Eat for the photo.
The Dick Deluxe
Stop Screaming, I'm Driving.
Spring Hill Burger
Red Mill Bacon Double Deluxe Cheese Burger
Seattle PI for the pic.
oh, and while you dream about delicious burgers tonight, don't let this happen to you....