This is about every burger joint that�s NOT fast food. I was at Kincaids on Monday, in Arlington. It was not as good as the Ft Worth location always was. It was ok. Meat kinda bland. Just a regular bacon cheeseburger. I will say the bacon was perfect. As I ate it I saw a sign for a firecracker burger and it got me to thinking. What categories make a burger good? Seasoned meat, toppings a mile high, buns that hold their own? Etc.

Tell me what y�all think

Char

All of the above. Even though I haven�t been to one in years, I always thought Fuddruckers had a good burger. Large juicy patty, all fresh toppings and good buns.

Medium rare, a patty that goes to the edge of the bun if not slightly larger than the bun., seasoned well, quality cheese, caramelized onions, thick cut bacon, sliced avocado, a good aoli, good fresh bun, not stacked so high that you don�t have to smash to bite.

Take that bun, roll it in grease,toast it.

I�m haven�t had a burger in about 3 years

I love a good burger, just a life choice I made

Hurds, you�re close enough to Jacksboro to know what I�m taking about...

chuck and ground brisket blend

Properly seasoned meat and a toasted bun are a must.

Fresh ground 80/20, season the meat before making into patties, good thick sliced bacon, brioche bun and good cheddar. Cook on a hot flat top to produce a good sear and cook to a medium temp. Add a vidalia onion slice, vine ripened tomatoes, crisp lettuce and good pickles.

Pretty much sums up what makes a good burger for me.

Grease dripping off my elbows!

Fuddruckers build your own but I make better at home.

Meat thick enough so that on a medium patty, you still see color.

This, alone, rules most fast food places out.

The one i make home

Fresh Bison as far as the only meat

Rare, well seasoned meat, toasted bun, chewey bacon, raw onion, lettuce, tomatoe, saut�ed mushrooms and Swiss cheese, a hell of a lot of mayo, pickles and mustard.

A good burger is like a good taco... once you have everything on it you want you can�t pick it up and eat it.

Go to Wingfields in Oak Cliff.
To go only.

Good seasoned patty cooked rare, I prefer a 70/30 blend. Bacon, cheddar cheese, fried egg over easy. Greasy toasted bun, but a thin bun, I�m not head for the bread, just need it to catch the runny egg and juices from the meat, can�t let that go to waste.

Another on the 70//30 using 1/3 lb meat cooked on the grill over 50/50 lump coal and mesquite wood cooked medium rare with a slice of Cheddar melted on the burger then add Mustard, Lettuce thin sliced Tomatoes, grilled Onions & Jalapenos on a fresh big toasted bun

This.

A good wife?

Good meat is everything, we like it to be no leaner than 85/15.

I do like 70/30 on one hand, on the other hand the bison burger from fudruckers is dang good.

At Fuddruckers, I get a full cup of pico de Gallo and dump it on top of the patty. Not a big fan of grease dripping but don�t like a dry burger either. I do like tons of different themed burgers that include bacon, spice, and as Pig said the fried egg, over medium.

Dam I can�t wait till this afternoon!

Is it lunch time yet... y�all are killing me! To me fat is what makes a good burger... it�s gotta be juicy! 80/20 or even 70/30 if they have it. Salt and pepper pretty good and don�t over cook it. Buttered bun, toasted of course, fresh tomato and all the fixins. I�ll even throw some fresh guac on it if I�m feeling like an animal! LOL...off to the meat market.

Watching the Nathan's hot dog eating championship. Listening to what these guys eat.... I may never be hungry again.

I smoked 12 half pound burgers the other day and they turned out pretty good. I did 225� for about an hour and a half over mesquite and pecan. Topped with aged cheddar and a bakery bun toasted in beef tallow.

All sounds great.

My question is what makes a bad burger. Man I used to even love the �hamburgers� they served in the cafeteria at school, all the way back to elementary. Hamburger is only meat I will eat past medium rare.

Grease.