Your hamburger

Out of rye bread but still have some deli ham left over and kaiser rolls. Going to make some Double R Bar burgers tonight. Back in the olden days, Roy Rogers was the place, better than BK, McDs, Wendy’s, Geno’s. Wendy’s sold chicken and then Geno’s locations were bought out by KFC. White Castle and Little Tavern were different

 

Steak n Shake cut down its burger offering by about 75% in recent years. Used to have about 6 different burgers I loved. Guac, nacho, mushroom Swiss, etc.

When I make it. Seasoned salt on the beef, 1/3 pound condensed into as flat of a patty as possible. Pepper Jack cheese. Brioche bun. Bread and butter pickles. Olive oil mayo. Mushrooms and a sliced tomato if they’re handy.

 

In the fast-food variety -- and yes, fast food is generally shit -- I miss McDonald's Cheddar Melt. That was tasty, and I can't understand why they don't bring it back.

Then again, 15 years later, I still can't fathom why Pizza Hut got rid of the Priazzo.

 

I’ve never been able to get photos I take on my iPhone under the size limit to post here. But I’m having one of the best burgers of my life outside some little country store.

Ordered a double because I figure everyone is skimping on meat portions these days. Instead I get two 1/3 pound patties on top of each other. But they were stretched out thin enough to cook properly on the grill, with no underdone spots in the middle like you get sometimes with too-tall burgers. Cheese fully melted. Just the right amount of pickles and mustard. Generously seasoned with salt and pepper, but not overwhelmingly so. Fresh bun, not some fancy kind but sturdy enough to hold up through the whole meal and not break apart. And my service was near instantaneous. I hadn’t even fished a Coke out of the cooler five steps away before they called my name. And all of this for under $12.

So here’s to you J&J Grocery.

 

Email it to yourself at medium quality. Then copy and paste from the email. You should be good.

 

Thanks for the tip!

 

That looks fucking delicious.

 

My burger on the grill is better than any fast / casual burger places with the possible exception of Ted’s bison and beef burger, which was damn good.

 

My son talked me into getting Mr. Beast Burgers the other day. They were surprisingly good for a blatant money grab.

For those who don’t know, Mr. Beast is a YouTuber and he contracts with local restaurants to cook his burgers for takeout/delivery only.

 

Bought a Blackstone from my brother last year. I love making well-seasoned smash burgers with grilled onions. Some of the best I've had in a while.

 

I think I hit paydirt today. We had a cookout, and people were raving about the burgers.

Dry rub of brown sugar, kosher salt and cracked black pepper on the burgers. A solid indentation in the middle of each burger to keep the moisture.

Then low and slow on the Traeger, two hours at 160 degrees. Finish with 10 minutes at 450 degrees.

Done perfectly all the way through a thick burger, with a smoky, sweet finish on the outside.

 

My brother-in-law loves his Blackstone, and he loves pouring bourbon on the burgers he cooks on it.
I'm good with just a little salt and pepper.