It's time for burgers to have their own ongoing thread. I searched and it didn't exist... at least not like the bourbon, Tequila, pizza, etc. thread.

I won't pretend that I'm a burger expert by any stretch but I love them all the same and make them fairly regularly. Tonight I made Oklahoma Fried Onion Burgers. I was starving and devoured mine before I thought to snap a pick. There's one left for my daughter when she gets home from dance. This was one of the best burgers I've ever made/ eaten. The secret is letting the salted onions sweat for half an hour before grilling.

https://tasteofhomecooking.blogspot.com/2015/03/oklahoma-fried-onion-burgers.html

Man I made some amazing patty melts on the blackstone tuesday for National burger day(smash burgers). Also the wife found some tater tots that had sour cream and chives somehow in them. Wowzers I feel fat but so damn good.

curious what the big bowl of broccoli is for?

AustinCountyAg said:

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curious what the big bowl of broccoli is for?

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Visual relief of a very small portion of the guilt.

AustinCountyAg said:

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curious what the big bowl of broccoli is for?

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He has pet rabbits.

It's so you can eat that broccoli, live longer, and consume more burgers.

HTownAg98 said:

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It's so you can eat that broccoli, live longer, and consume more burgers.

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This.

Lettuce mixed with tomatoes stop the anarchy

Texas Burger is the best fast food burger

Psycho Bunny said:

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Lettuce mixed with tomatoes stop the anarchy

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Did onion burgers a while back too! Came out pretty not bad.

Favorite home made is doing elk burgers on king Hawaiian roll with avocado , bacon , and Colby jack. It's the tits.

More recently have been making smash burger inside on the cast iron. Fam has been enjoying them. Very juicy and gives them a unique flavor as the outside of the burger is friend on the cast iron.

Alton's gotta a pretty solid cast iron recipe were you grind your own.

I don't get the smash burger phenomenon. I like my meat thick & juicy not thin & burnt.

Know Your Enemy said:

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I don't get the smash burger phenomenon. I like my meat thick & juicy not thin & burnt.

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I like both. My onion burgers were smashed but still thick enough to be pink when I cut the cross section.