America's 10 Best Burgers, According To National Geographic

If you are hungry, I suggest not looking at the photos of these burgers. LOL
I was thinking of what to make for lunch and after looking at these, it has me salivating.

Aside from my Own Personal Burger being #1 All of these look very tasty.

I would say, Burger #5 in the images looks the tastiest.

SOURCE

National Geographic has taken a stab at the country's best burgers (some available internationally as well) in the list below. But, burgers are certainly a subjective experience, so we expect there will be a few objections. Love 'em or hate 'em, leave your burger thoughts in the comments below!

Any personal recipes, please feel free to share them.
:-p

reply to post by InternetGremlin


I should have taken your advice and not looked....OMG I am soooo hungry for a burger, like right now!!!!! Those looked fabulous!!!

Excuse me while I wipe the drool from my face

reply to post by InternetGremlin

Any personal recipes

Yup!!
Heres mine.

Chop green peppers very fine...almost minced.
A bit of minced garlic.
A quarter to half an onion...not too much.
Chop up some cabbage real fine.

Mix an egg with the meat.
Take a slice of bread and and break off pieces about the size of a quarter and add it to the meat until the full slice of bread is used.

Edit to add...make into hamburger patties.

Mix all of these ingredients together and then toss on the bbq or in the frying pan.

When I go over to Quebec there is this little place that adds cabbage to the meat and I have been hooked ever since.

Originally posted by DrumsRfun
reply to post by InternetGremlin

 

Any personal recipes

Yup!!
Heres mine.

Chop green peppers very fine...almost minced.
A bit of minced garlic.
A quarter to half an onion...not too much.
Chop up some cabbage real fine.

Mix an egg with the meat.
Take a slice of bread and and break off pieces about the size of a quarter and add it to the meat until the full slice of bread is used.

Mix all of these ingredients together and then toss on the bbq or in the frying pan.

When I go over to Quebec there is this little place that adds cabbage to the meat and I have been hooked ever since.

That sounds yummy! Almost like a mini-Meatloaf hehehe
I have an avocado burger that is to die for and a Bake Tater recipe that is super easy and hard to beat.

Tater Recipe:
Take your avg giant Baker and slice in half long ways.
Stick a 1/2 inch thick slice of vidalia onion in the middle.
Wrap it around outside with 2 thick slices of smoked bacon.

Then wrap 3 layers thick with foil. and cook 30min a side top rack of grill.
3 layers will keep the bacon from burning. Poke with nail to test but don't let juices leak out.

It is the best tasting flavored tater I've had.
Load up with butter and sour cream and YUM YUM!

I do baked potatoes almost the same way.

Would you mind if I asked for that avocado burger recipe??

I am always looking for new things to try.

Originally posted by DrumsRfun
I do baked potatoes almost the same way.

Would you mind if I asked for that avocado burger recipe??

I am always looking for new things to try.

How do you do your taters?

The burger is nothing fancy, problem is finding fresh avocados that are NOT priced so dang high.

It is basically a bacon Swiss burger with a slice of fresh avocado on it. Lettuce mater etc..
But, I always use a pinch of Saffron and lots of garlic in the meat.

It is tough to find real Saffron. They have so many fake brands out there and it is expensive stuff.
I love that stuff in just about everything I make.

reply to post by InternetGremlin

How do you do your taters?

I cut them in half.
I put on some bacon and top it with cheese and toss it it the oven cheese side up.
I add the cheese after the potato is almost ready.

If on a bbq,I cut them almost in half,add the bacon and and cheese to it and then close it up and wrap it in tinfoil.
Damn...I am getting hungry.


The onions are caramelized on the side with my steak so i don't add onions.

MICHAEL BURGERS

Meat:

Lean Ground, 10% fat, per 1 lb
1/2 yellow onion chopped as small as you can, diced
4 TB Chopped garlic, more if it comes from a jar and is not fresh
2 TB "seasoned" pepper (black & hot pepper blend)
4 TB Sweet Baby Rays or Mr. Stubbs BBQ Sauce
4 DROPS of Dave's Insanity Sauce (1 drop per 1/4 pound)*

* Be careful. A "drop" is the smallest amount you can get out of the bottle at once. You may be able to tolerate more, but think of your guests. If they can't eat it, you've deprived them of the pleasure because it is too hot. You could try the Michael's Training Burger at 2 drops per pound, or Wimp Burgers with none just to add some humiliation. If they start making fun of you and claiming the burgers aren't hot enough, you know what to do. They'll be compelled to eat the 8 dropper you give them and they'll only make fun of you once.

Bun: A larger than normal onion bun is best

Condiments:

Extremely thin slices from a large Vidalia or Walla Walla Sweet onion, enough so that one slice covers the entire bun.
Extremely thin slices of tomato from a Roma or similar
Thousand Island sauce on one side
Grey Poupon Mustard on the other side
Dill pickles or dill pickle relish
Guacamole
If you want cheese, use a sharp cheddar.

Serve with Tim's Cascade potato chips and a good potato salad. The salad can be used in an emergency to quench the heat of the burger if necessary. Also serve with your favorite ice cold beer.

You want thin condiments rather than thick because otherwise you can't get your mouth around the bun and you'll wind up with a mess and having to eat it with a fork.

reply to post by schuyler


LOL @ "MICHAEL BURGERS"

It just struck me funny when I read that like UGH! "MEAT" Michael Burger GOOD, UGH!