I just had one. Do you ever? Size? What percent? Brown your buns? How do you dress it? Sides?

Never, I dont support people eating burgers at home.

All the time and rarely at a restaraunt. (Sorry wawi). Bout 1/2 lb patty, ketchup, mustard, mayo, onion, lettuce

FWIW Sweet Baby Jesus ordered his burgers with mustard and that's how it should be ordered now. Ketchup is for fries and mayo is for salad dressing.

1/2lb 75/25 pepper jack, lettuce, tomato, pickle, jalape�o, spicy brown mustard and bbq sauce. Bun depends on how the wife wants hers.

1/3 lb.-80/20 ground brisket patty (I grind myself))
Iceberg lettuce, tomato, chopped onion
Grilled jalapeno (deseeded and sliced)
American cheese
Bacon
Hamburger buns browned over grill (sprayed with pam spray)
Mayonnaise

No egg(tried it and no likey)

Cooked over Weber genesis gas grill.

Our stove has a flat top section and it is the only way to cook a proper burger. Brown the bun on the flat top a dress it however you want. No rules at my house.

Haven't had one of those in years. Loved them when I was growing up. Brings back old memories. Thanks a bunch for your reply. I'd put you on my buddy list if I knew how.

In a hot skillet. Salt and pepper only. Get a good char and cook medium. Melt American cheese on top. Sesame seed bun, toasted and dressed with mustard. Onions, tomatoes, shredded lettuce, jalapenos.

Quarter pound patties of 80/20 seasoned with Lee & Perrins Worcestershire and Lawry's Season Salt then grilled on a charcoal fire. Dressed with mustard, onions, dill pickles, lettuce, tomato and cheese. About 50/50 on toasted buns. Also try to have home cut french fries the day I cook the burgers. Seal and freeze the leftover patties for quick meals after hunting or fishing trips.

Quarter pound patty, buttered and toasted bun, tomato, lettuce, dill pickles, melted swiss or American, and mustard. Perfection.!

I think I had my last Whataburger today. I went for the Buffalo Ranch chicken sandwich. I simply couldn't finish it . It was too much. Their cheeseburgers are the same way.

Pfft. Doesn't compare.

Hamburgers are my favorite food. I like the meat cooked on the grill or in a iron skillet does not matter, heat the bun on the grill or in the skillet. Mustard, lettuce tomato, pickle, and onion, chopped or sliced, does not matter. Just keep the dang mayonnaise away from it, I like mayo, just not on my burger.
This reminds me of a old High School story. The teens hung out at the Chat and Chew Cafe hamburgers with mayo was a separate item on the menu. They called it a Sissy Burger, so if you wanted mayonnaise you had to order a Sissy Burger. Big Jock Football Player liked mayonnaise, he would order real quite. One day he ordered and the waitress yelled the order to the cook, � SISSY BURGER FOR THE JOCK� . I thought he was going to crawl under the,table.

1/2 pound Burger out of 80/20. You need some fat in it for taste. Lowry' with the black pepper in it. Cooked medium on the gas grill with grill grates. The grill grates are a great add for a gas grill. Grill the bun. Bun must equal size of the burger. Melt cheese on the grill. Two slices of cheese. Serve with onions, ketchup, tomato, and relish. Whatever toppings whoever is eating it prefers.

Lately doing the low carb thing.....no bun.

Not too picky on the meat. Various seasonings, Worcestershire sauce mixed in before grilling, Kings Hawaiian buns, Hellmanns mayo, shredded lettuce, colby jack cheese, diced onions, semi crispy bacon and an ice cold Shiner.

86 the tomatoes and mayo

Bill, are you saying the portions are too large or the food is bad?

This is a serious question

Good gawd, no processed American cheese ever, use cheddar. Always mustard, 80/20 beef, salt and pepper only, on grill or skillet. Lettuce, tomatoes, pickles, caramelized onions and jalape�os. To add for taste, BACON. The burger.

We buy Akeushi beef from mr Dave on here so we are pretty partial to our �in-house� beef.

I like the �no rules� from HasBen. Burgers, unlike brisket and steak sauce talk, should be a relaxed affair.

Personally, I like them loaded like a Moto backside. And I�ve got a big mouth so if it barely fits - it�s legit.

I like to mix some Head Country bbq sauce in before I form the patties. They don;t hold together as well put it gives them great flavor and makes them a little extra juicy. Always toast the buns

I use the normal 73 27 or whatever it is and salt and pepper for taste. If i grill them i put a little bbq sauce on them and let it carmelize. If i pan fry, i use an iron skillet. I butter and toast my buns when i pan fry. I like deluxe processed american chz on my burgers. I like the taste and the way it melts. I dislike slices of hard chz on my burgers. Just chz and meat for me.

Cant beat a homemade Buda Burger... 80/20, secret seasoning, cooked over a hot charcoal fire. Cheddar cheese, mustard, lettuce, onion, and pickle served with a side of fresh cut fries.

Paula made �butter burgers� this week on Fox. Chunks of butter tossed in seasoned ground beef and grilled. Everybody loved them of course.

1/2 LB.+
YES I like the bun slightly toasted.
Bottom bun with a layer of mustard topped with diced white onion then dill pickle chips.
bugger paddy with pepper jack or American cheese
Center sliced ripe tomato
Mayo on top bun. (I like large buns topped with sesame seeds btw)

Charcoal grilled.

Once or twice a month usually satisfies the grilled burger craving.

1/3 pound 80/20, I really like Freddy's Seasoning on my burgers, if you haven't tried it you need to. Lettuce, Tomato, pickle, a whole slice of purple onion, gouda cheese, salt, pepper and mustard, on a toasted bun

It's the portions. I never finished the bun on either. I left one chicken finger for my dogs on the BuffaloRanch sandwich.

I like chopped onions and jalapenos in the meat, grill it. Serve on a toasted bun with lettuce, tomatoes, more grilled jalapenos, bacon and a slice of cheddar and slice of American cheese. No mustard, mayo, ketchup.

I use frozen quarter pounders 85/15 on a gas grill, topped with a slice of pepper jack cheese, with a side of a hash brown patty in hot oil, which I use to brown my bun. I'm an onion, pickle, and mustard man until my home grown tomatoes come in. I like my tomato slice to cover my entire bun.

I think you can order any burger as a jr size and get a smaller version. It might not work with chicken sandwiches. I have not tried a jr size yet, but they offered it to me one time and I think it's a legit option. I like the Monterey Melt.

Well goodbye then. More for me.

...Yep

1/3 pound 85/15 ground turkey with Worcestershire sauce and pepper, swiss or chedder cheese,thin sliced dill pickle, chopped ollves, and mustard warm bun for 5 seconds in mircowave, cooked on grill or skillet,

There is always that one guy who brings up turkey lol

Bacon might salvage that...lots of bacon

I had the best burger ever today.

WTH is that on your fries?

Do you even animal style bruh?

Like a cat in a litter box

Savage!!

What you see in the photo is In N Out animal style fries. Handcut fresh fries with minced grilled onions and "secret sauce". Basically thousand island. AND all over a melted slice of America cheese.

at least he's honest.

We do burgers at home every few weeks. Always toast the bun. Prevents sogginess. What goes on it changes each time. As long as there are no onions or lettuce I'm good. Sides-another burger

So much is wrong about this post.

Sounds like a making of sh*t out of your mouth

No

Why hide your food taste, bruh? You been eatin' too many golf balls.

Ground chuck, axis, venison or a mixture with chopped onions maybe some green peppers, gourmet burger season, and whortershires. Axis and venison cooked less. Some times I will add parmesan cheese. For me it is onions, pickles (kosher dill only), lettuce, & tomato with mustard. Kids will use ketchup. Usually on the grill but also in cast iron skillet. I prefer white cheese over yellow but never use American. I am a real cheese person.

How about Burgers on a boat

or burgers on the beach WAWI

My vomit after one too many tequila shots looks more appetizing than any of this.

^^^^^^^^this. or get hit by a gate swung open by a rodeo bull

Now we're talking! I eat A LOT of venison (aka dead deer) burgers. The place that does my processing makes the ground meat really lean - like 90/10. Cook in a cast iron skillet and there won't be a thimble full of grease cook out. Toasted bun, cheese, mustard or sometimes nothing, lettuce, pickles, onions. Don't care for tomatoes on my burgers.

I grind my own and mix in about 10% beef fat. I will go a little higher with pork roast. I did that with some of last years axis.

I like to take make two 1/4 pound patties, chop up jalapeno peppers and grate strong cheddar cheese and place both on one patty. Take the second patty and cover, pinch the sides and then season with salt and pepper. Grill over charcoal or gas grill. Lettuce, tomato, onions and mustard on a grilled bun.

Boat