1/4 pound of ground bison. A dash of salt and freshly ground pepper. Skillet hot enough to slightly char the meat, and cooked until medium well. Whole heat bun toasted on the empty part of the skillet. Slice of cheddar melted on top.
Topped with sweet pickles and brown mustard.
Sweet and brown are the keys here. I’ve tried getting the same thing in restaurants, and the yellow mustard and dill pickles just kill it. Yuck.
1/2 pound with a mixture of 2/3 super lean beef and 1/3 pork sausage cooked over a high (wood) flame so its crispy on the outside and a good vet could still find a pulse in the center
Swiss cheese - one slightly over-thick slice
3 pieces of bacon
a mixture of hot and mild peppers with a hint of pepper sauce still on them; 2 tablespoons
a couple slices of raw mushroom; species varied to meet the seasons and weather
No bun; instead a couple slices of thick “Texas toast” with a hint of garlic butter spread on them
no salt; garlic pepper (or in the winter “Hot Shots” pepper blend)
Another good burger is ground venison mixed 75/25 with sweet Italian sausage. The venison needs something with a bit of fat in it, but, if the animal fed on good feed (nothing like scrub pine that would give the meat strong flavor), it’s probably the best burger ever, no matter what you put on top.
An ex-girlfriend used to grind up very lean beef then mix in butter plus s/p and garlic powder. It was good. I need to remember to try it again.
Has anyone mentioned bleu cheese? Yum.
Go to Barney’s on Solono Ave in Berkeley and get a bleu cheese burger. And yummy fries.
And fried egg, but we talked about that in another thread.