Beer Forum

So I'm involved in a burger throwdown (much like the show on Foodnetwork). I was challenged by a friend to the best burger possible. Here's the rules:

No time limit, but burgers must be done at the same time.
If you need to premake anything that's fine (long cooking sauces, etc)
2 judges each of us get to pick one.
4 of the same burger must be made for tasting.

So I've been putting together recipes and thoughts, and just thought I'd ask for some opinions on what I've got so far.

Burger recipe:

2# 60/40 grnd sirlion
2 ea garlic cloves, minced
1 T shallot, minced
1 ea egg, beaten
3 T Southern Tier Porter
TT S&P

This recipe used for two of the 4 ideas I have:

Classic American:

8oz patty
Red leaf, grilled vadallia onion, plum tomato, chipotle ketchup, and brown ale mustard, aged cheddar

Heart Attack:

2 ea 8 oz patties

Patty 1: caramelized mushrooms and onions, aged cheddar
Patty 2: tavern ham, swiss
Patties stacked near end of cooking and wrapped completely in bacon, finished on grill, or oven (haven't decided)
Finished Red leaf, beefsteak tomato, IPA onion rings

The other two are blended with other meats.

German:
8 oz patty

60:40 Grnd sirloin:uncooked bratwurst
Caramelized apples and onions in dopplebock glaze. Bleu cheese, frisee or arugula, dopplebock mayo (very light useage)

South Western (Still working on recipe):

8 oz patty

60:40 grnd buffalo: chorizo
blackened corn, grilled red onion, grilled jalapenos, guac, tequila-lime glaze

So whats the thought? Keep it simple, or go for something a little more complex?
I will also be making my own rolls. Whole wheat, malt extract, and dusting the final product with flaked barley, flaked oats, and a little sea salt.

i've made a pretty good chutney that goes great with burgers (gotta be using charcoal)

stick a couple poblanos and a jalapeno down on the coals while you're cooking your burgers. keep an eye on them and rotate as needed. when they're all blistery and black take them out and put them in a brown paper lunch bag and roll it up tight. after a few minutes the steam makes it really easy to peel.

peel em, remove ribs and seeds, and mince then tweak however you want. it's good to add a chipotle and some adobo if that's your bag, maybe a little lime juice, or just add as-is to your normal burg' accoutrements.

oh and your recipes sound great. i think you'll have better results finishing the bacon burgers on a wire rack in the oven.

Good call on the chutney, I had been looking for something like that, and couldn't recall for the life of me exactly what it was that I was looking for. I think that might be it. Thanks man!

Your recipes do look really solid. The only thing for the first one is I'd use either the mustard or the ketchup, but not both. I do prefer simple burgers, but anything more than one type of "sauce" and things start getting muddled and taken away from the meat itself.

that brat/beef blend sounds fucking good too. i'm going to try that at some point.

PseudoChef wrote:Your recipes do look really solid. The only thing for the first one is I'd use either the mustard or the ketchup, but not both. I do prefer simple burgers, but anything more than one type of "sauce" and things start getting muddled and taken away from the meat itself.

Thanks man. I'm a sucker for ketchup and mustard on my burgers so I wasn't thinking in the clear.

DiscoFetus wrote:

PseudoChef wrote:Your recipes do look really solid. The only thing for the first one is I'd use either the mustard or the ketchup, but not both. I do prefer simple burgers, but anything more than one type of "sauce" and things start getting muddled and taken away from the meat itself.

Thanks man. I'm a sucker for ketchup and mustard on my burgers so I wasn't thinking in the clear.

then try a louisiana style remoulade. one sauce, has both mustard and ketchup