Best burger

[rented tracksuit]

Ok guys, just chatting about burger buns in another thread and got me thinking…
What’s your favourite burger ingredients?

For me, gotta have egg, American cheese, lettuce, beetroot, pineapple and a small amount of onion if cooked well. Of course a medium well hand made patty, sauce up to the individual and all done up on a same day baked bun. Preferably the soft ones in the 6 pack from Woolies.

If you can’t be arsed making them, where do you get the best ones? If I’m buying, Old school corner shop with the squashed mince patty, all the extras and a side of chips.

[horrie hastings]

Ok guys, just chatting about burger buns in another thread and got me thinking…
What’s your favourite burger ingredients?

For me, gotta have egg, American cheese, lettuce, beetroot, pineapple and a small amount of onion if cooked well. Of course a medium well hand made patty, sauce up to the individual and all done up on a same day baked bun. Preferably the soft ones in the 6 pack from Woolies.

If you can’t be arsed making them, where do you get the best ones? If I’m buying, Old school corner shop with the squashed mince patty, all the extras and a side of chips.

Mine like yours except i skip the egg.

There was an old style take away which i saw for years on Gardners Rd at Roseberry and used to drive past it a lot, so one day about 5 years ago i decided to call in and try one of their burgers, it was just a good old fashioned burger, nothing fancy, just great solid food, lovely Greek lady and her husband running it so i became a regular, looked liked it had not changed since the late 60s /70s, sadly it closed down a few months ago.

Other burger places, Pauls famous hamburgers at Sylvania just over Tom Uglys Bridge, Mostly the burgers are good but can be a bit inconsistent but overall pretty good but i love their pineapple crush drink they sell there. I usually order the cheeseburger at Pauls then add beetroot and fried onion which are free extras and also pineapple.
https://paulsfamoushamburgers.com.au/

Vics smokehouse at the fish markets does the best cheese burgers i have ever had, had one again last Saturday, add their home made onion rings , yummmm.

https://www.vicsmeatmarket.com.au/menu

[rented tracksuit]

Mine like yours except i skip the egg.

There was an old style take away which i saw for years on Gardners Rd at Roseberry and used to drive past it a lot, so one day about 5 years ago i decided to call in and try one of their burgers, it was just a good old fashioned burger, nothing fancy, just great solid food, lovely Greek lady and her husband running it so i became a regular, looked liked it had not changed since the late 60s /70s, sadly it closed down a few months ago.

Other burger places, Pauls famous hamburgers at Sylvania just over Tom Uglys Bridge, Mostly the burgers are good but can be a bit inconsistent but overall pretty good but i love their pineapple crush drink they sell there. I usually order the cheeseburger at Pauls then add beetroot and fried onion which are free extras and also pineapple.
https://paulsfamoushamburgers.com.au/

Vics smokehouse at the fish markets does the best cheese burgers i have ever had, had one again last Saturday, add their home made onion rings , yummmm.

It’s almost 10pm here mate and now I’m hungry!

[Andrew Walker]

It’s almost 10pm here mate and now I’m hungry!

That is because you have been checking out Grinder

[mightyrooster]

For my homemade burger, I make a beef patty, then add lettuce, cheese, tomato, a rasher of bacon and an egg. Occasionally I will add beetroot instead of the egg. I like the soft buns from woollies heated up slightly in the oven. My family loves it thankfully. But they prefer my crispy chicken burger more, which is pretty simple with just a hand made crumbed chicken breast schnitzel with lettuce and mayo on the same style bun as the beef burger.

[rented tracksuit]

That is because you have been checking out Grinder

No prizes for second buddy!

[rented tracksuit]

For my homemade burger, I make a beef patty, then add lettuce, cheese, tomato, a rasher of bacon and an egg. Occasionally I will add beetroot instead of the egg. I like the soft buns from woollies heated up slightly in the oven. My family loves it thankfully. But they prefer my crispy chicken burger more, which is pretty simple with just a hand made crumbed chicken breast schnitzel with lettuce and mayo on the same style bun as the beef burger.

Nice!

I do like a good schnitty burger as well and I agree, you need to keep them simple with just the lettuce, maybe cheese and any style of mayo. I prefer spicy kewpie mayo on mine.

[horrie hastings]

For me if it is a beef burger (unless it is a classic cheeseburger which should only have onion and pickles as the vegetable component ) it almost always has to have beetroot on it, i always have some homemade pickled beetroot on hand in the fridge at home. i'm always glad when i'm out and see a burger has beetroot listed on its ingredients.

For a chicken burger whether fried or breast, the less the better, mainly lettuce and a nice sauce or mayo. Most places that serve chicken burgers put bacon on them, while i don't mind bacon i don't want it on a chicken burger.

[ism22]

This place near my house called Chompy's does a burger they call 'the Barnsey'. It's beef, bacon, cheese, caramelised onion, lettuce, tomato, beetroot and dead horse.

To me the bacon and cheese are probably the best two features.

[A Country Member]

You know what they say..
“you can beat an egg but you can’t beat a root!”

[Johnny Brass]

I like putting the cheese on top of the caramelised onions on the patty so it's melted and I use mustard instead of butter on the toasted buns.
Big fan of cooking Philly Cheesesteak as well, put the sirloin in the freezer for 20 minutes so it makes it easier to slice thinly.

[ism22]

On an unrelated note... I'm no vegan but there's a vegan joint nearish to my place called Sweet Bones. I went AWOL at lunch today (as ya do) and got their vegan nachos. Had a bunch of hipster stuff like kale and the like but was damn good. Also had a soy flat white, which was surprisingly good.

Weird place for them (and a $$$ yoga joint) to setup as the shops used to be an absolute dump, other than being surrounded by various weird religious cults (Jehovah's, Mormons and I think one other cult have a building nearby so it's a weird vibe... also my crazy uncle's mechanic for old French cars is there, which is a bit of a cult in itself).

For some reason it all makes sense though, and the shops are ridiculously popular now (standing room only kinda thing - except I got myself a seat because I know all the tricks).

[rented tracksuit]

For me if it is a beef burger (unless it is a classic cheeseburger which should only have onion and pickles as the vegetable component ) it almost always has to have beetroot on it, i always have some homemade pickled beetroot on hand in the fridge at home. i'm always glad when i'm out and see a burger has beetroot listed on its ingredients.

For a chicken burger whether fried or breast, the less the better, mainly lettuce and a nice sauce or mayo. Most places that serve chicken burgers put bacon on them, while i don't mind bacon i don't want it on a chicken burger.

I’m not a bacon fan on either a chicken or beef burger.

[rented tracksuit]

This place near my house called Chompy's does a burger they call 'the Barnsey'. It's beef, bacon, cheese, caramelised onion, lettuce, tomato, beetroot and dead horse.

To me the bacon and cheese are probably the best two features.

A Belco boy hey!

Chompy’s is great if you like to have your wallet cleaned out.

If I must, the Barnsey isn’t a bad burger there.

Must say, I was very upset when I heard that my favourite kebab shop just down the street had blown to pieces a few months back.

[rented tracksuit]

I like putting the cheese on top of the caramelised onions on the patty so it's melted and I use mustard instead of butter on the toasted buns.
Big fan of cooking Philly Cheesesteak as well, put the sirloin in the freezer for 20 minutes so it makes it easier to slice thinly.

I’m in the US bud and Philly cheesesteak is a staple.