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, sautéed 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.