burgertalk

B

Burnt Orangeman

1,000+ Posts
What do you like?

It seems like people gravitate toward salty (mustard, dill pickles a la Whataburger) vs. sweet (ketchup, thousand island, "special sauce" a la McDonald's Big Mac). And then there's mayo which is very light salty where you can taste all the other ingredients better, ideal for backyard IMO. I like them although I'm personally not fond of ketchup on a burger.

I realize there are gourmet variants of the above and many other variations and subvariations.

My favorite is Mike's Pub here in Austin. They serve you up a sizzling plain burger and they have all the condiments and veggies on a bed of ice for you to fix it just like you want. As close to backyard hot off the grill as it gets.

Texas and Oklahoma had a hand in the origin of the hamburger interestingly enough.

The Link
 
Never been to Mikes, I like Dans in Austin. Put mustard, ketchup, dill pickles and some lettuce on mine please. o yea and make it a large double.
 
When it comes to burgers, Im usually a traditionalist...flame grilled, grilled buns, lettuce, tomato, pickles, onions, american cheese, a little mustard and mayo...and sometimes jalapenos.

I've got two favorite fancy burgers..the kobe beef burger at max's wine dive in houston and the burger at father's office in santa monica.
 
Mike's should change it's name to "Greasies". Jesus, it seems like everything they serve was cooked in grease or nestled up against something with grease at some point. Even the chairs are greasy. That's some peoples thing though.

I'll second Max's Kobe burger. It's pretty awesome. On topic, I'm straight mayo-tomato-redonion-pickle. Nothing else.
 
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I guess y'all wear bibs and use finger bowls, as well...geez.
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Start with beefy onion soup mix and some nice ground chuck from a good butcher. 2 pounds
Mix with two eggs, two pieces of bread and a mixture of A1, liquid smoke, chili powder, dehydrated onions, and garlic pepper.

Mix thoroughly and make one third to half pound patties....slow smoke over charcoal and wood 275 degrees until medium well turning only once. Add preferred cheese while still on the grill until melted. Serve as desired.

I like fresh red onion, lettuce, tomato, pickle, mustard , and a little ketchup.
Feel free to swap a1 for Sweet Baby Ray's if that's your gig. They are both the bomb/
 
William's in Hillsboro... Straight traditional there. Wolfburger (double double) is the order. Meat, America cheese, lettuce, onion, pickles, tomato, and mustard.

Beyond that there are varients and 'gourmet' versions. Some of which are commendable. But the above is a burger..hands down.

One of my favourites is actually Chili's swiss mushroom burger, but with the black bean patty instead of beef.... (sure, I will catch hell for revealing that, but it is good, IMHO)
 
Chili @ Chili is crap.. And I only eat there when in groups and someone else suggests it. Which happened recently, which is why it is on my mind. I am not a regular patron.
 
i had to eat at a chili's recently. i was starving in an airport. i had the chili and a side salad. the chili reminded me of really good canned chili. their chili was really good back in the 80's before they chained out.
 
The ground peppercorn burger at Chili's is actually pretty good, and inexpensive for what it is. I get it without pickles, so it ends up being blue cheese, fried onion strings, and tomato on a peppered, salty burger.

The best thing at Chili's is dipping the fries in the queso.
 
Occasionally I'll go with blue cheese, jalapeños, and a stout bbq sauce. A Philly cheesesteak with guac and jalapeños hits the spot as well.
 
"Jesus, it seems like everything they serve was cooked in grease or nestled up against something with grease at some point. Even the chairs are greasy."

You just described Dirty Martin's. They really had outstanding burgers in the '60s. I take mine old school; mustard, lettuce, tomato, onion, and sliced dill pickle. And, toss that bun on the greasy flat top.
 
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