Favourite Burger Joint

[CroydonDog]

I say this as a man who enjoys meat and enjoys a good quality burger: I'm over burger joints.

It seems every time a new place opens up its another American-style chain (or "burger shack"). The latest here in Brisbane seems to be Betty's burgers (formed in Noosa a few years ago). Greasy crap.

Of the chains, give me Grilld anyday TBH.

 

[Hacky McAxe]

If we can get In-N-Out Burger in Australia, I’d be stoked.

Hands down the best “Fast Food” style burger I’ve ever had...

Personally I thought In N Out was a little overrated, but their burgers are real meat which is rare anywhere. Proper ground meat without all the additive stuff.

Side note. I have the recipes for the In N Out burgers. Made them at home a few times. Pretty good.

The other good American one is Shake Shack. Great burgers.

 

[Hacky McAxe]

I say this as a man who enjoys meat and enjoys a good quality burger: I'm over burger joints.

It seems every time a new place opens up its another American-style chain (or "burger shack"). The latest here in Brisbane seems to be Betty's burgers (formed in Noosa a few years ago). Greasy crap.

Of the chains, give me Grilld anyday TBH.

The one thing I hate is the recent trend of making burgers that are too big to fit in your mouth.

Down N out do this often. They'll release an artisan bullshit burger with candy floss bacon and lotus petals and it'll be 12 inches tall.

Just make a decent burger that tastes good.

 

[Hacky McAxe]

I read an interview with the founder of ribs and burgers (admittedly I still haven't tried ribs and burgers yet), but he said it perfectly.

He said that there's a recent trend of making massive artisan burgers with bullshit toppings and a ton of sauce. He said that his traditional burger is chuck and sirloin meat minced up with some extra fat. No additives. Grilled then served on a bun with tomato, lettuce, a little bit of ketchup and mustard..

Burgers now days are so hit and miss. I even watched a professional burger chef in America who explained how you have to balance the bread crumbs and egg whites right. And he was ridiculed for putting all that shit in there. A burger patty should be meat, salt and pepper. Nothing else.

The flavour comes from the quality of the meat and the method of cookery.

 

[The DoggFather]

Fatburger. Best burgers in the world.

 

[The DoggFather]

Eddie Murphy's mum makes a pretty good Hamburger, supposedly better than McDonalds.

Get me a green pepper...

 

[Baseball Furies]

Personally I thought In N Out was a little overrated, but their burgers are real meat which is rare anywhere. Proper ground meat without all the additive stuff.

Side note. I have the recipes for the In N Out burgers. Made them at home a few times. Pretty good.

The other good American one is Shake Shack. Great burgers.

I couldn’t stop talking about those burgers man, very simple but done very well and even in the US, the line-ups at In-N-Out everywhere we went was insane - loved them - again for a fast food style burger - hard to beat.

Please feel free to share the recipe as well brother..

 

[Hacky McAxe]

I couldn’t stop talking about those burgers man, very simple but done very well and even in the US, the line-ups at In-N-Out everywhere we went was insane - loved them - again for a fast food style burger - hard to beat.

Please feel free to share the recipe as well brother..

The recipe is pretty easy.

There's a fair few recipes out there but I've found this one to be pretty much identical to the real thing if you cook it right.

https://dinnerthendessert.com/in-n-out-cheeseburger/

Also, for cooking use the smash burger method then you can finish it on the grill or more it to a coal grill or get some extra coal flavour.

 

[Memberberries]

I don’t mind 5 point burgers in North Sydney.
Tasty burgers, pricey though and could be a little bit bigger?

 

[EXPLORER]

I haven’t read through this yet
I’ll be interested to see what you are all recommending.

But not to brag, I can’t go past my own home made burgers.

I like to make my own patties and cook them on my Weber kettle charcoal bbq on indirect heat
I smoke them using a blend of hickory chips and iron bark timber chunks

The patties really absorb the Smokey flavour while I smoke them,

I finish them off by cooking them over direct heat to get just a bit of bark.
For those that don’t know, bark is the charged grilled marks on the meat

The secret is not to over smoke the patties in the first stage or they dry out
You want to keep them moist and juicy

I also have a secret blend of spices I use.

I’d happily put one of my burgers up against anything.

 

[The DoggFather]

I haven’t read through this yet
I’ll be interested to see what you are all recommending.

But not to brag, I can’t go past my own home made burgers.

I like to make my own patties and cook them on my Weber kettle charcoal bbq on indirect heat
I smoke them using a blend of hickory chips and iron bark timber chunks

The patties really absorb the Smokey flavour while I smoke them,

I finish them off by cooking them over direct heat to get just a bit of bark.
For those that don’t know, bark is the charged grilled marks on the meat

The secret is not to over smoke the patties in the first stage or they dry out
You want to keep them moist and juicy

I also have a secret blend of spices I use.

I’d happily put one of my burgers up against anything.

I'll be over at lunch time lol

 

[EXPLORER]

I'll be over at lunch time lol

You are most welcome anytime

 

[UmoGus]

BL in parra or Bar Luca in the rocks. Blame Canada is the best burger youll ever taste

 

[south of heaven]

When I was Doing a job in aurburn universal burgers were surprisingly decent,

 

[The DoggFather]

Something simple but nice at El Janneh is the EJ's beef burger with mushrooms. Try it next time if you're over chicken.

 

[Hacky McAxe]

I haven’t read through this yet
I’ll be interested to see what you are all recommending.

But not to brag, I can’t go past my own home made burgers.

I like to make my own patties and cook them on my Weber kettle charcoal bbq on indirect heat
I smoke them using a blend of hickory chips and iron bark timber chunks

The patties really absorb the Smokey flavour while I smoke them,

I finish them off by cooking them over direct heat to get just a bit of bark.
For those that don’t know, bark is the charged grilled marks on the meat

The secret is not to over smoke the patties in the first stage or they dry out
You want to keep them moist and juicy

I also have a secret blend of spices I use.

I’d happily put one of my burgers up against anything.

I have a spice blend that I use if the meat isn't great quality, but with a good meat blend (chuck and sirloin of good quality), I find that just salt and pepper works better than any spice blend. Anything else just kills that delicious meat flavour.

 

[Hacky McAxe]

Something simple but nice at El Janneh is the EJ's beef burger with mushrooms. Try it next time if you're over chicken.

I'm a bit picky of putting anything strong flavoured on a burger as it overtakes the excellent beef flavour, but I do occasionally do burgers that ignore the meat and focus on the additive flavour. One of my favourites for that is mushroom, Swiss cheese and aioli.

 

[EXPLORER]

I have a spice blend that I use if the meat isn't great quality, but with a good meat blend (chuck and sirloin of good quality), I find that just salt and pepper works better than any spice blend. Anything else just kills that delicious meat flavour.

Yeah mate I do agree by and large.
And the secrete to adding spices is not to over do it.
I am taking burgers here not steaks or brisket and the like, so I’m not talking about rubs,

My spice blend is minimal and worked into the pattie not smothered over the thing like a rub,

And it’s minimal to add flavours I like and from the feedback from others who have had my burgers seems to be a winner.

Thing with burgers is you want bit of fat in the blend
You dont want it too lean.

Sorry to the health nuts but when you eat a burger it’s a treat food and it’s all about taste not healthy eating lol.

Usually I just get the cheap mince from wollies

But on special occasions if I want to impress guests I go to my butcher and get him to mince up a special fatty blend for me the way I like it.

 

[The DoggFather]

You boys might agree but the 2nd best quality of a burger should be the bun.

 

[EXPLORER]

You boys might agree but the 2nd best quality of a burger should be the bun.

It’s a combination of 3 things in my opinion

The bun
The pattie
The cheese

Get those 3 things right and you have a great burger

Then you tailor it to suit yourself from there

Salads
Sauces
Add bacon what ever floats your boat

But get the pattie bun and cheese right and it’s amazing