Personally I think that bacon has no place in a pure burger. But I am forgiving to others.

The reason why I stack my cheese under the meat rather than on top is that after considerable research on this very important topic I have concluded that they put the cheese on top because it looks like that is where it should be and it is prettier.

However, if you place the cheese underneath you prevent a bit of what all really decent burgers should do ... and that is oooze ... all over the salad. I do not like the meat juices in the salad. I like a crisp salad. And this also reduces bottom bun squidge a bit. So the cheese melts under the burger and over the salad and my way also then means I just put my sauce directly on the meat which I prefer. To me all this might look a bit odd but seems nicer and more logical.

The very best sauce by the way is a third each of very hot horseradish, full grain mustard and mayo.

But if you put the salad on top of the beef with the cheese between the two (like most places do) then the juices won't ooze over the salad. Your way does reduce the bottom bun squidge. Basically you've built an upside down burger.

But my way means you can get everything ready and then just put the meat and sauce on .... and take a bite.

Perhaps it was for the Australian market .....

Perhaps. I will say it looks quite tasty...along with the rest of the food you prepared on that grill.

I didn't feel hungry until I saw your burger photo, and then I saw these ... uk1, you live too far away!

It depends on how hungry and desperate you are .... and by the way ... thanks

Your cheese theory makes sense. Unfortunately it probably wouldn't work for my burger cheese of choice, a nice crumbled Maytag or Point Reyes blue. One of these days I'll find a dressing recipe worthy of such a cheese and slather that on top of the salad instead of putting crumbles on top of the burger.

I heard a PB+J burger is good on another note...

I've been thinking of your topping and have two suggestions you might consider to work alongside those types of cheeses.

1. A caramelised red onion chutney that has some decent spicing possibly allspice or something that brings a touch of fragrance.

2. A sort of kung po type of topping .... basically a sweet and sour dressing with some chilli. So I'd try either a decent shop bought sweet and sour sachet or jar withg a touch of chilli or mix a little tomato ketchup with some mayo, a little sugar and a dot or two of chilli. This sounds weird but if this was on the right track I might add some dried herb ... perhaps something like oregano or even basil. I might even start this one with some really small fried in oil/garlic bread crouton until crisp and reserve and keep seperate from the sauce and sprinkle on top to give a bit of crunch to complement the softness of the cheese. I might add some chopped up dill cucumber either way. I already have the dill cucumber in my burger.

I think obviously to your taste either of those might work with your particular choice of cheese. I think the added sweetness is important and a bit of small oily garlicy crunch might be interesting

.

This Merguez sausage in pitta was something you might have enjoyed .... cooked on that grill ...

That sounds fantastic - thanks for the tip ^

Not to take away from UK1's recent series of mouth-watering pics, but here's how I do burgers at home. I use a simple outdoor grill-- this one has been in service for about 20 years, as you can see-- and cook over mesquite or other hardwood charcoal. I'm not saying these are the best, but they're not bad, and you can't get a burger cooked over real hardwood charcoal too many places, at least not out here on the left coast.

The patties come from a local market, and include a mixture of bacon and cheddar incorporated into the grind. Quite tasty.








I admit this last image is only peripherally related, but since there is so much cross-pollination between the beer thread and this one, I figured it would be permissible.

A Weber grill is a man's best friend. I had a cookout last weekend, burgers, brats and dogs on the charcoal grill.

Incidentally, I was going to try a ramen burger at Smorgasburg in Brooklyn last week but the line to get one was over 50 deep. Oh well, next time.

If it's not a trade secret , I'd love to know the recipe for you patties.....


Adey

Capital Burger in Los Angeles off Pico Blvd and Crenshaw.

Dino's off Pico and Brendo. Half chicken and Fries.