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Old 08-05-2018, 09:50 AM   #11
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I prefer thicker as well. In fact, I'll go a step further and make a Jucy Lucy, or "Daddy's Special" burger as my son used to call them when he was little.

One thin patty, a lump of Boursin cheese, then encase it with another thin to medium thick patty.
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Old 08-05-2018, 09:59 AM   #12
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I prefer a thicker burger cooked medium. Lately we've been having them on an onion roll.
Tomato on the bottom? Blasphemy!
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Old 08-05-2018, 10:29 AM   #13
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Quote:
Originally Posted by Andy M. View Post
I prefer a thicker burger cooked medium. Lately we've been having them on an onion roll.
Onion roll sounds great !!


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Originally Posted by Rocklobster View Post
Tomato on the bottom? Blasphemy!

My OCD wouldn't allow that.
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Old 08-05-2018, 10:32 AM   #14
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I
I like the char-to-meat ratio on a thinner patty. It has more flavor, IMHO. You can't do a proper medium-rare cook on a thin patty, but as much as I like my steaks medium rare, I prefer my burgers well done. The texture of a medium-rare burger seems "mushy" to me. A thick, well-done burger tastes like a bland mini meatloaf on a bun, to me. Besides, I have been served some burgers that I can't fit into my mouth, which makes me work too hard to eat what may be a good burger, otherwise.

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I AGREE with everything you mentioned!!
I do like my burgers cooked in a cast iron pan the best. I like my burger on a small Kaiser roll and the burger has to be the same size. I also hate to take a bite and only have a mouth full bread. The cheese is usually American and/or Muenster. If I make a stuffed burger I will stuff with gouda, blue or brie.
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Old 08-05-2018, 10:34 AM   #15
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Veggie burgers I usually have to pre cook first, then finish it off on the grill to get the bbq/ char flavor. They are a lot dryer so will usually burn on the grill before cooking through. Some of them usually fall apart too if not precooked ( however the directions say to pre cook ( which varies brand to brand)
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Old 08-05-2018, 10:34 AM   #16
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Onion roll sounds great !!





My OCD wouldn't allow that.
I like fried onions also on the bottom, so with both of those my bottom bun wouldn't stand a chance...
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Old 08-05-2018, 10:46 AM   #17
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I like fried onions also on the bottom, so with both of those my bottom bun wouldn't stand a chance...
I hear ya.

Fried onions are great on a burger.
Kinda tying this in with the ' Deli thread', years ago i got a burger at a local deli and they put fried mushrooms and onions on top, nothing else ( no cheese, tomato ...) and it was perfect. It kinda opened my eyes to al the things you can do to a burger to change things up a bit. ( I was a kid at the time and to me, up until that time, a burger was something you get at a fast food joint)
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Old 08-05-2018, 11:05 AM   #18
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I like fried onions also on the bottom, so with both of those my bottom bun wouldn't stand a chance...
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I AGREE with everything you mentioned!!
I do like my burgers cooked in a cast iron pan the best. I like my burger on a small Kaiser roll and the burger has to be the same size. I also hate to take a bite and only have a mouth full bread. The cheese is usually American and/or Muenster. If I make a stuffed burger I will stuff with gouda, blue or brie.
OH I forgot the pickles, ketchup and fried onions.
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Old 08-05-2018, 11:20 AM   #19
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Big, every time. I like something to get my teeth into. (But not so thick as to choke the eater!)
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Old 08-05-2018, 12:33 PM   #20
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I miss having burger cooked over charcoal briquettes. I went to the dark side (propane and propane accessories) about a decade ago.

Driving home at noon today, the West Side highway had the smell of charcoal and lighter fluid all along the strip in the 120s to the 160s that borders the park on the Hudson.
Later today, it will smell of burgers, chicken, and various Latin American spiced dishes.

I must look like a dog with his nose out the window enjoying the ride.
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