“Too much” ruins a burger. If I take a bite and a bunch of crap squeezes out of the backside of the bun, it’s a problem.
I do pickles and onions only when i want a beefy burger without all the stuff.
Nice pickles are necessary for me (my partner and I make our own pickles, mmmmmm)
Onions I love, but I MUCH prefer them to be caramelized. It just takes me like an hour or two. But mmmmmmm
My husband likes grilled onions, but I prefer the crunch of raw. I love a really good pickle. We’re growing cucumbers right now and I would love to learn to pickle. Would you like to share a recipe?
My quick pickle recipe:
Vinegar + Water in equal proportions, and whatever spices you like.
Boil it and turn the stove off.
Put in the sliced cucumbers , onions, and whatever else you need to pickle.
After a few minutes it’s ready to be used.
Cool off the solution afterwards and put it in fridge for storage.
I MUCH prefer them to be caramelized. It just takes me like an hour or two
Have you ever tried the trick where you add baking soda to accelerate the Maillard reaction? Just a small pinch for a couple of onions, and you’re done in 15min or so. Too much and not as tasty.
Whenever I get back from a camping trip I always grab a smash burger from the shittiest looking mom and pop joint I can find.
Tbf after camping trips anything covered in salt will be god tier. My wife and I did a weekend backpacking trip but didn’t bring any great food. On the way home the only place to stop was a Shoneys and we still joke that it was the best meal we’ve ever had.
As a burger hater and language lover I hereby contribute the word you were looking for in your title instead: it’s “conversely”. Enjoy! 😉
i think its important that all the ingredients chosen fit well together (i guess thats the case for all food?) also i will not stand for the egrigious pickle-slander in the comments
I make my own pickles and will NOT have a burger without them.
What makes a burger? A good bun. What ruins a burger? Soggy bun.
Cooked to medium rare. Juicy. Toasted bun. Lettuce, tomato, cheese, and maybe even a fried egg.
An overcooked, dry burger is just not edible for me.
Good: Maillard reaction. That lovely, savory sear on the meat and juices. This is why a proper slider tastes good.
Bad: Dry cardboard. Usually created by people who don’t know how to grill.
Usually created by people who don’t know how to grill.
The main subcategory of these people are those that cook it from frozen.
Nah it’s not that hard to make a decent burger from frozen. I don’t know WTF people are doing to mess that up. You just put it on the grill and don’t overcook it lol.
The trick is the balance, between meat, seasoning, vegetables and to a small degree, sauce and seasoning. E.g. putting too much meat on it and less than 3 out of 4: salad, onion, tomato, pickle, would be too little. Ingredient quality matters a lot. Cheese is a nice bonus. Variations according to taste are “obvious”, hot or mild sauce, different veggies…
It shouldn’t be uncomfortable to eat, but I’m also disappointed if it’s too small. Imo, you should need both hands.
Great: the other comments cover it quite well.
Ruin: too much of any one topping. I want to be able to taste the other ingredients. This is an especially easy mistake to make with onion. Red onions have a very strong flavor which can mask others. A little goes a long way.
Sometimes a thinner crispy smash burger is great, other days i prefer a thicker juicier burger but still with some good sear. I don’t like when the meat is overseasoned and it tastes like meatloaf - just a sprinkle of salt, pepper, garlic. Toasted bun. Light sauce or none.
Most burgers are fine. Not excellent, not special.
Most common things that ruin a burger for me:
- soggy bread
- poor construction (falls apart, leaks, toppings aren’t spread)
- too much grease (especially on the bread)
To make a good burger, stay simple. Just get quality ingredients and cook them well. Smash burgers make things easier and go a long way. No kraft plastic-cheese.
Ruins it: When the gimmick of the burger is some “special sauce” or house ketchup (and/or they put pickles on it yuck)
Makes it: When the flavorings, seasonings, ingredients are mixed into the ground beef before grilling
I cooked Oklahoma onion burgers yesterday.
Really simple.
- Season your mince with salt and form into small rounds.
- Smash the burgers topped with really finely sliced onion smashed straight into the burger on a hot griddle (I used a soapstone in my Kamado).
- When the lacey edges of the burger are starting to caremalise, flip and add a slice of cheese.
- Place the top of the bun on top of the cheese and the bottom face down on top of that. This lets the buns steam a little and soften.
Serve.
Five ingredients: beef mince, onion, salt, cheese, bun.
Great burger.
Hot take: all burgers are overrated. While the platonic ideal of a burger is great, you never actually get what you envision when you attempt to realise it.
The coverage of the pickles isn’t perfect. Half the burger dressing squirts out the sides and is lost when you bite down the first time. The tomatoes slide around and fall out with half the onions. The melted cheese cools and sets, turning into rubbery unpleasantness.
The perfect bite of a burger where you get a little bit of all the components is lovely. But you only get one or two of those per burger, and that’s just not worth the hassle.
A perfect burger to me is a paddy (rissole size) lettuce on the bottom, then the paddy, then tomato, pineapple, beetroot and onion then cheese on top.
In a bread bun not a fucking brioche thing.
If I’m extra fancy an egg under the cheese but the egg needs to be so close to solid that it runs and cooks solid at the same time. I hate the smell of runny egg.
What ruins a burger for me, fucking sauce I don’t want your drippy shitty BBQ sauce or whatever sogging up my bread.
Make a good paddy and that will carry the burger
