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Hamburgers ---- We all eat them. What are some of your favorites?

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mrmarket
matty you ever try dic ann's burger? it's these small whitecastle type burgers with hotsauce. not the greatest burger but I think i ate 8 of them last time i went.

i remember the worst burger i ever had was at this lebanese place in cote des neiges. burger was the size of a dinner plate and tasted like spiced goat ass.
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Never had Dic Ann's. Drove by one all the time on Pie-IX, never looked appealing to me.

Best burger in Montreal was the steerburger at the defunct St-Jacques Pub in Old Montreal. The patty was a sphere, softball-sized, of the juiciest meat you've ever tasted. You could order a double steerburger, in which case they would just throw a second ball of meat next to your burger, and you had to figure out what to do with it. :lmao: I miss that place very much - my current boss and I would hold weekday "meetings" there over a pitcher of Rickard's Red. Good fokken times.
 
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thread made me hungry
 
I'm making some burgers today. I started with 1lb of ground beef from the local butcher shop. I added:

1/4 cup of bread crumbs
1/4 cup of quick oatmeal
1/8th cup of freshly chopped oregano
smoked paprika to taste
dash onion powder,garlic powder
salt and pepper to taste
1 egg

The beef mixture has been setting up for about an hour or so. I will be grilling the burgers on a charcoal grill. It may seem to some people like there is too much filler in the mix here but I assure you, if you are grilling your burgers at 800-1000 deg F; ie red hot charcoal, you will be happy that you put it in. The dry mix acts as a huge sponge and stops all of the juices from running out of the meat. If you get it just right you can end up with a burger that has an insane crust on the outside and still be juicy as hell once you bite into it. Pictures to follow...
 
mrquincy
I'm making some burgers today. I started with 1lb of ground beef from the local butcher shop. I added:

1/4 cup of bread crumbs
1/4 cup of quick oatmeal
1/8th cup of freshly chopped oregano
smoked paprika to taste
dash onion powder,garlic powder
salt and pepper to taste
1 egg

The beef mixture has been setting up for about an hour or so. I will be grilling the burgers on a charcoal grill. It may seem to some people like there is too much filler in the mix here but I assure you, if you are grilling your burgers at 800-1000 deg F; ie red hot charcoal, you will be happy that you put it in. The dry mix acts as a huge sponge and stops all of the juices from running out of the meat. If you get it just right you can end up with a burger that has an insane crust on the outside and still be juicy as hell once you bite into it. Pictures to follow...
Click to expand...
Mr Quincer may i suggest u start out with grounded 100% angus, lightly salt both sides and flip 'em every 45 seconds for 3 times at that temperature (provided burger starts at 3/4" thick)...

The result will be medium rare but the juices from that will be simply salivating...

This is truth
 
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