# Experimental burgers **URL:** \ **Category:** Cafe Society\ **Created:** [May 29, 2012, 4:47pm UTC](https://boards.straightdope.com/t/experimental-burgers/623450 "2012-05-29T16:47:31Z")\ **Posts on this page:** 20\ **Page:** 2
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [May 30, 2012, 3:04am UTC](https://boards.straightdope.com/t/experimental-burgers/623450/21 "2012-05-30T03:04:11Z")
> [@Antigen](#): > > My favorite (but very unhealthy) burger is an inside-out cheeseburger. Cheese _inside_ the meat. So, so, so, so good. I don’t know **why** it’s so much more fun than a regular cheeseburger, but it is. I’ve made cheeseburger pie. Take a pie pan. Press ground beef all around the inside of it. Bake it in the oven until if about half-cooked. Drain the fat out and fill it with thawed hash browns and chopped onions. Put it back in the oven and cook it the rest of the way. Take it out (drain off the fat again if there’s any) and pour lines of ketchup and mustard across the top and then cover it with sliced or shredded cheese. Put it back in the oven one more time until the cheese is melted. Take it out. Slice it up into pie-shaped wedges and eat. ---
**Author:** ![Sarabellum](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sarabellum/32/3492_2.png) [@Sarabellum](https://boards.straightdope.com/u/Sarabellum)\ **Post date:** [May 30, 2012, 3:46am UTC](https://boards.straightdope.com/t/experimental-burgers/623450/22 "2012-05-30T03:46:31Z")
There’s a burger joint in my neck of the woods that serves up a “Pizzaburger”. It’s a regular burger, topped with marinara and melted mozzarella and some slices of pepperoni. It is… interesting. And it will give you the worst heartburn of your life. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [May 30, 2012, 4:09am UTC](https://boards.straightdope.com/t/experimental-burgers/623450/23 "2012-05-30T04:09:43Z")
> [@Sarabellum1976](#): > > There’s a burger joint in my neck of the woods that serves up a “Pizzaburger”. It’s a regular burger, topped with marinara and melted mozzarella and some slices of pepperoni. > > It is… interesting. And it will give you the worst heartburn of your life. I LOVE those, except I use Italian sausage instead of hamburger. ---
**Author:** ![janeyc](https://avatars.discourse-cdn.com/v4/letter/j/3be4f8/32.png) [@janeyc](https://boards.straightdope.com/u/janeyc)\ **Post date:** [May 30, 2012, 4:52am UTC](https://boards.straightdope.com/t/experimental-burgers/623450/24 "2012-05-30T04:52:04Z")
I know less fat is the healthier way to go, at least this year! But leaving some fat in a bruger makes a way better burger in my book. Hate messing with a good thing. If you want veg, do veg or mushroom. If you’re going to have a burger, have a burger! ---
**Author:** ![dwyr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dwyr/32/363_2.png) [@dwyr](https://boards.straightdope.com/u/dwyr)\ **Post date:** [May 30, 2012, 5:59am UTC](https://boards.straightdope.com/t/experimental-burgers/623450/25 "2012-05-30T05:59:48Z")
On a whim last weekend I made burgers with some ground bison that I happened to see at the store. Less fat than beef but just as tasty. ---
**Author:** ![Plumpudding](https://avatars.discourse-cdn.com/v4/letter/p/edb3f5/32.png) [@Plumpudding](https://boards.straightdope.com/u/Plumpudding)\ **Post date:** [May 30, 2012, 6:27am UTC](https://boards.straightdope.com/t/experimental-burgers/623450/26 "2012-05-30T06:27:13Z")
> [@Sarabellum1976](#): > > There’s a burger joint in my neck of the woods that serves up a “Pizzaburger”. It’s a regular burger, topped with marinara and melted mozzarella and some slices of pepperoni. > > It is… interesting. And it will give you the worst heartburn of your life. I have another take on the pizzaburger. It’s a big, big patty, with two italian-style pizza’s as buns. You can top it with anything you like. ---
**Author:** ![sisu](https://avatars.discourse-cdn.com/v4/letter/s/df705f/32.png) [@sisu](https://boards.straightdope.com/u/sisu)\ **Post date:** [May 30, 2012, 6:33am UTC](https://boards.straightdope.com/t/experimental-burgers/623450/27 "2012-05-30T06:33:29Z")
I use ground Kangaroo, very low fat but I sneak a rasher of bacon in it if I am grinding the meat. For low fat some turkey mince is pretty at about 25% to 75% mince lamb. Lamb is nom. ---
**Author:** ![typoink](https://avatars.discourse-cdn.com/v4/letter/t/ecb155/32.png) [@typoink](https://boards.straightdope.com/u/typoink)\ **Post date:** [May 30, 2012, 6:21pm UTC](https://boards.straightdope.com/t/experimental-burgers/623450/28 "2012-05-30T18:21:38Z")
> [@pulykamell](#): > > Merkt’s is not uncommon around here. It’s the Merkt’s inside the burger that’s a little different. The first two I mentioned were definitely stuffed. Can’t recall if the L&E one was. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 30, 2012, 6:30pm UTC](https://boards.straightdope.com/t/experimental-burgers/623450/29 "2012-05-30T18:30:07Z")
> [@typoink](#): > > The first two I mentioned were definitely stuffed. Can’t recall if the L&E one was. Ah, forgot that Lockdown had one with their Lockdown Warden burger. I need to go back and try something different. I always end up getting the Arson there. ---
**Author:** ![typoink](https://avatars.discourse-cdn.com/v4/letter/t/ecb155/32.png) [@typoink](https://boards.straightdope.com/u/typoink)\ **Post date:** [May 31, 2012, 2:41am UTC](https://boards.straightdope.com/t/experimental-burgers/623450/30 "2012-05-31T02:41:02Z")
> [@pulykamell](#): > > Ah, forgot that Lockdown had one with their Lockdown Warden burger. I need to go back and try something different. I always end up getting the Arson there. I’m a sucker for spicy burgers, but I’ve never gotten the Arson. Need to try it. I had the spicy burger at The 50/50 recently and it nearly killed me. I’m not sure if it was really THAT hot, but it was THAT much hotter than I expect from a burger. Their habanero relish is _actually diced habaneros_. Whatever else “spicy” they put on that thing was comically unneccessary. I _want_ to be that guy who can eat an habanero with nary a tear, but I’m not yet that flavor of hardcore. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 31, 2012, 3:00am UTC](https://boards.straightdope.com/t/experimental-burgers/623450/31 "2012-05-31T03:00:52Z")
> [@typoink](#): > > I’m a sucker for spicy burgers, but I’ve never gotten the Arson. Need to try it. It is indeed hot. Pretty sure it has one of those extract sauces on it. It didn’t kill me, but did a number on my cousin who is usually fond of very spicy foods (like habaneros). I’m guessing it would be at least at the level of the burger you described, as it seemed spicier to me than just plain habaneros. ---
**Author:** ![araminty](https://avatars.discourse-cdn.com/v4/letter/a/b5e925/32.png) [@araminty](https://boards.straightdope.com/u/araminty)\ **Post date:** [May 31, 2012, 3:23am UTC](https://boards.straightdope.com/t/experimental-burgers/623450/32 "2012-05-31T03:23:20Z")
I had a yummy mushroom burger tonight - grilled the cap til mostly done, then whacked in a lot of butter and garlic, sealed up with a slice of cheddar til melty. Then on toast with lettuce, tomato, pickles, mayo and ketchup. Mmm! ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [May 31, 2012, 8:24pm UTC](https://boards.straightdope.com/t/experimental-burgers/623450/33 "2012-05-31T20:24:57Z")
> [@Mooch](#): > > Just had one this weekend that was a 3:1 mixture of ground beef and chorizo. That was one goddamn tasty sonofabitch. Had some jack cheese and grilled onions on it. I do a 2:1 mixture ground beef and chorizo for my taco meat. Just add the taco seasoning and you’ve got some taco heavenly goodness. Next time I have burgers, I will try your method. ---
**Author:** ![Sicks\_Ate](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Sicks\_Ate](https://boards.straightdope.com/u/Sicks_Ate)\ **Post date:** [May 31, 2012, 8:28pm UTC](https://boards.straightdope.com/t/experimental-burgers/623450/34 "2012-05-31T20:28:29Z")
Mmmm, I found some 73/27 g.b. in the bottom of the freezer last night…can’t wait to try a few of these out 😃 ---
**Author:** ![Lukeinva](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lukeinva/32/17872_2.png) [@Lukeinva](https://boards.straightdope.com/u/Lukeinva)\ **Post date:** [May 31, 2012, 8:49pm UTC](https://boards.straightdope.com/t/experimental-burgers/623450/35 "2012-05-31T20:49:34Z")
So far 34 replies to this thread and 34 different recipes. Can’t we just all get along! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 31, 2012, 8:51pm UTC](https://boards.straightdope.com/t/experimental-burgers/623450/36 "2012-05-31T20:51:22Z")
> [@Lukeinva](#): > > So far 34 replies to this thread and 34 different recipes. Can’t we just all get along! Well, it is a thread on experimental burgers, so I would hope they’re all different. ---
**Author:** ![Sicks\_Ate](https://avatars.discourse-cdn.com/v4/letter/s/258eb7/32.png) [@Sicks\_Ate](https://boards.straightdope.com/u/Sicks_Ate)\ **Post date:** [May 31, 2012, 8:54pm UTC](https://boards.straightdope.com/t/experimental-burgers/623450/37 "2012-05-31T20:54:53Z")
One of my favorite burgers ever was at a place in Annapolis MD. I don’t remember much about it, other than it was delicious, and it was topped with crab salad. Anyone have any good idea for how to make a crab salad that would be tasty on a burger? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 31, 2012, 11:31pm UTC](https://boards.straightdope.com/t/experimental-burgers/623450/38 "2012-05-31T23:31:04Z")
I actually like black bean burgers, and I’m a die-hard ground beef guy. Mix it with cilantro, onions, garlic and chili spices, and make a chipotle mayo for a condiment. Damn tasty and a nice change once in awhile. Of the meat variety: I don’t adulterate my burgers, although a slice of grilled pineapple on top is nice on occasion, as is bacon. I don’t even care for cheese, really. I’m thinking of buying boneless beef short ribs and grinding them up for burgers. I’ve heard they’re really tasty. Less fat = less taste, IMO. ---
**Author:** ![August\_West](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/august_west/32/18069_2.png) [@August\_West](https://boards.straightdope.com/u/August_West)\ **Post date:** [June 1, 2012, 2:49am UTC](https://boards.straightdope.com/t/experimental-burgers/623450/39 "2012-06-01T02:49:53Z")
> [@pulykamell](#): > > Most recently, I made a “Buffalo chicken burger” with ground chicken, fried chicken skin, a bit of Franks & margarine, and a slaw made of shredded celery with a bit of carrot tossed in homemade blue cheese dressing. That worked very well, and the fried chicken skin, with careful application of the Franks & margarine (i.e. not drowning in it) was the key to making it something other than just another “Buffalo”-named burger. Crispy fried chicken skin was my dad’s “secret ingredient” for Chicken and Dumplings, I’ve honestly never thought of using it anywhere outside of that dish before. Thanks! ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [June 1, 2012, 3:04am UTC](https://boards.straightdope.com/t/experimental-burgers/623450/40 "2012-06-01T03:04:30Z")
> [@August\_West](#): > > Crispy fried chicken skin was my dad’s “secret ingredient” for Chicken and Dumplings, I’ve honestly never thought of using it anywhere outside of that dish before. Thanks! When I got the idea, I googled around to see who else is using chicken skin as an ingredient. I found out that apparently, I’m behind on the [trend](http://www.nytimes.com/2011/09/28/dining/chicken-skin-beguiles-chefs.html). There’s even a place I read about that does a GLT, gribenes (chicken cracklings), lettuce, and tomato sandwich. ETA: Those chicken skin tacos in that article sound awesome. [Previous page](https://boards.straightdope.com/t/experimental-burgers/623450.md?page=1)