The best cheeseburger on earth......

2 Sweet

2 Sweet

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.....and you can make it yourself in a few minutes!

Form a 1 lb burger patty (3 parts ground beef, 1 part mild breakfast sausage....this is very important)
Cover both sides with garlic powder, and additional seasoning (salt/pepper, steak, etc)
Add a generous amount of Chipotle Tabasco sauce. Soak the whole patty!
Grill to 140* or so
Add American cheese
Remove from grill, place on a buttered/toasted bun
No need to add any condiments!

Seriously, that's it, easy peasy. You're welcome!

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I say hell naw on the Chipotle Tabasco sauce, every thing else is mostly spot on, one other exception is a 1/2 pound burger not 1 pound, you will get a more harmonious outcome and the meat to bun to condiment ration is much better. JMHO.:D
 
sdj said:
I say hell naw on the Chipotle Tabasco sauce, every thing else is mostly spot on, one other exception is a 1/2 pound burger not 1 pound, you will get a more harmonious outcome and the meat to bun to condiment ration is much better. JMHO.:D
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Very true! The size of the patty doesn't matter, as long as the beef/sausage ratio is considered.

Adding the Tabasco sauce before grilling is a game changer! Although I strongly prefer the "chipotle" version vs the original
 
1.5lbs ground cow, 8 oz Bass Farms sausage, salt, pepper, crushed red pepper, healthy dose of Tapatio. 4 in skillet, two on George Foreman. Let's see how this works.
 

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I et one of them. The George Foreman tends to come out dryer than optimal. But it's fine. 4 from skillet in Tupperware, one from GF in Tupperware. Gonna try to reheat in the air fryer on bake? Haven't had much luck cooking meat in it. Only tried once... don't remember if I air fried or baked it though.
 
I only eat one burger at a setting. So these will last 4-5 days. Forgot the buns hun. Had to use bread. Did add mayo & mustard. Maybe a 6 on 10 scale?🧐 I'll get some buns hun.
 
If you do a search of "best cheeseburger," you'll get a ton of results. It seems the smashed burgers are popular right now but I believe that trend will fade away. I like mine grilled. Some people mix meats; beef and pork, beef and sausage, beef and ground turkey, I've even seen beef and chorizo. Fat percentage plays a key part in both flavor and juiciness. 90/10, 80/20, 70/30?
As far as toppings go, the possibilities are endless...What type of cheese; American, Colby, Swiss, Pepperjack? Red or white onion? Grilled onion or raw? Mayo, ketchup, mustard, hot sauce? Poblano chili? Lettuce? Pickle? Tomato? Bacon? What type of bun; Brioche, Onion, Sesame, Ciabatta, Pretzel? 😵‍💫
 
sdj said:
o_O Awe hell Naw!
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That stuff's the real deal. On a heat scale of 1 to 10, it's maybe a 6, but a great pepper sauce has to have something going besides heat. There's got to be some flavor in there. Peppers, of course, but citrus or tropical fruits (not too sweet), other veggies, spices like ginger or mustard or allspice, unusual vinegars or wines, etc. I prefer a nice smokey burn that builds on the back end and simmers for a while. That makes for a much better sauce than just raw heat. Heat is easy to add; look at the ingredients and if you see capsaicin or pepper extract, put it back on the shelf. Leave that junk to the drunken frat boys trying to impress each other.

Still, there's something to be said for occasionally slopping on some nuclear fuel that has the sweat running down the back of your head. 🌶️🌶️🌶️🌶️🌶️ If you can't hang with the big dogs, there's always Frank's or Texas Pete; safe for toddlers, people with heart conditions, pregnant or nursing women, and Daytona bikers.
 
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Charlie Spencer said:
That stuff's the real deal. On a heat scale of 1 to 10, it's maybe a 6, but a great pepper sauce has to have something going besides heat. There's got to be some flavor in there. Peppers, of course, but citrus or tropical fruits (not too sweet), other veggies, spices like ginger or mustard or allspice, unusual vinegars or wines, etc. I prefer a nice smokey burn that builds on the back end and simmers for a while. That makes for a much better sauce than just raw heat. Heat is easy to add; look at the ingredients and if you see capsaicin or pepper extract, put it back on the shelf. Leave that junk to the drunken frat boys trying to impress each other.

Still, there's something to be said for occasionally slopping on some nuclear fuel that has the sweat running down the back of your head. 🌶️🌶️🌶️🌶️🌶️ If you can't hang with the big dogs, there's always Frank's or Texas Pete; safe for toddlers, people with heart conditions, pregnant or nursing women, and Daytona bikers.
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No problem, you can sure keep the heat, never have liked it, burns the taste buds out and you can not taste anything but the sauce then taste nothing from then on and you are miserable for a while, no thanks.
 
This brand is relatively new to the scene. Pretty good stuff. I found it at my local supermarket.
www.yellowbirdfoods.com

Yellowbird®

The world's best-tasting hot sauce. Made with farm-fresh, no bullish!t ingredients, so you can drizzle as often and adventurously as you like 🔥
www.yellowbirdfoods.com www.yellowbirdfoods.com
 
2 Sweet said:
Form a 1 lb burger patty
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I misspoke here. 1 lb of beef is more than enough to make two large patties once you add the sausage.

Grilled again today, and I definitely cooked them too long. Internal temps got above 160* so there was very little pink inside. Luckily, they were still juicy and delicious......

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Additionally, I should probably spend another couple bucks and get better quality buns
 
Here's a question for burger eaters; grilled or flat-top?
There's a new(er) burger joint nearby that I've never tried. https://www.burgerlounge.com/locations/northridge
It seems like they have good quality ingredients. Burger, large fries and an iced tea is about $25. I normally don't care how much food costs if it's good but they only offer flat-top, no grill. What's the preference, grilled or flat-top?
 
BobbyFord said:
Here's a question for burger eaters; grilled or flat-top?
There's a new(er) burger joint nearby that I've never tried. https://www.burgerlounge.com/locations/northridge
It seems like they have good quality ingredients. Burger, large fries and an iced tea is about $25. I normally don't care how much food costs if it's good but they only offer flat-top, no grill. What's the preference, grilled or flat-top?
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George Foreman or skillet for me so I'd assume that qualifies as flat-top. Do have trouble with getting overdone (dry) on GF. Can do beef & chicken on it but burgers? Maybe 40 seconds too long. Probably need to use a timer instead of guessing. But really don't cook much meat. Roast in Instant Pot works well.
 
BobbyFord said:
Here's a question for burger eaters; grilled or flat-top?
There's a new(er) burger joint nearby that I've never tried. https://www.burgerlounge.com/locations/northridge
It seems like they have good quality ingredients. Burger, large fries and an iced tea is about $25. I normally don't care how much food costs if it's good but they only offer flat-top, no grill. What's the preference, grilled or flat-top?
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Um starting to look towards a griddle but still using a grill. Those burgers look good.
 
^^^^Ya Think, WOW 25 bucks for a Burger, keep it^^^^. Heck 5 Guys makes a pretty good burger, flat top but, the last one I got small fry single patty burger was $18.50, I told them that was the last for me, ridiculous.

To the original question, both grill and flat top are fine with me, IDC.

My favorite burger now, outside of what I cook, is CULVERS, they cook flat top with crispy edges, second would be Hardies 6$ Burger, third Steak and Shake, fourth would be The BK WHOPPER.
 
sdj said:
^^^^Ya Think, WOW 25 bucks for a Burger, keep it^^^^. Heck 5 Guys makes a pretty good burger, flat top but, the last one I got small fry single patty burger was $18.50, I told them that was the last for me, ridiculous.

To the original question, both grill and flat top are fine with me, IDC.

My favorite burger now, outside of what I cook, is CULVERS, they cook flat top with crispy edges, second would be Hardies 6$ Burger, third Steak and Shake, fourth would be The BK WHOPPER.
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I really like Five Guys and Culvers.
I like a home cooked charco grilled burger with Duke's Mayonaise and a slice from a home grown tomato.
 
sdj said:
Hardies 6$ Burger
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My wife and I happily had take out from Hardee's for lunch. Two bacon cheeseburgers, and we shared one medium fries and three chicken strips. Take home, so no drinks. Under $20. They weren't the greatest burgers we've ever had but they were pretty darn good for the price on a summer afternoon.
 
Clutch said:
Um starting to look towards a griddle but still using a grill.
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I just ordered the single-wide version of one of these. It was recommended by the equipment testers at 'Cook's Kitchen', an American cooking show that regularly evaluates equipment. We regularly used our previous griddle for quesadillas.

Cuisinart Griddle
 
Charlie Spencer said:
My wife and I happily had take out from Hardee's for lunch. Two bacon cheeseburgers, and we shared one medium fries and three chicken strips. Take home, so no drinks. Under $20. They weren't the greatest burgers we've ever had but they were pretty darn good for the price on a summer afternoon.
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That would have cost $35.76 in Los Angeles.
 
KTMLew01 said:
I mean...no cord or gas connection? Stack charcoal under it?
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You can either place it on the grill or on a stove burner (which is what I do). It's great on those grills the state parks mount on poles at camp sites. Quesadillas, pancakes, grilled sandwiches, burgers, anything that needs flipped. The upturned sides are lower than a skillet, so it's easier to get a spatula under things to flip them. Let it cool down to prevent warping before washing or tossing in the dishwasher.

There's a double-wide version that's best on a grill but can be used straddling two stove burners. We don't need that much capacity to cook for the two of us.
 
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