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BX, how do you make your perfect Cheeseburger?


 
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 3 months ago '14        #26
mrwoods2 18 heat pts18
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Cheese
Bacon
Mayo or bbq sauce
Lettuce
Onions
On potato bread

 3 months ago '05        #27
Rockstar718 70 heat pts70
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Getting fresh ground beef from the butcher is clutch.

Only thing is my butcher doesn't have fat on deck to add to my burgers so my blend is usually a pound of short rib and a pound of chuck steak. When the burger gets flipped I'll baste with unsalted butter

Caramelized red onions, lettuce, and seasoned tomato

Homeade fries. These are some sliders I made last weekend

[pic - click to view]

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 3 months ago '18        #28
BradTheGreat 1 heat pts
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My perfect burger?

The pattie: 80/20 ground beef mixed with chorizo, and seasoned with worchestire sauce, cumin, garlic powder, 2 or 3 egg yolks, onion powder, paprika, and a little drop of soy sauce, black pepper and sea salt.

Unlike Gordon, I usually throw my patties in the freezer for like 30 or 45 minutes and after I let it rest.

My toppings are lettuce, tomato, guacamole aioli sauce, fried onion and with a poached egg.

Slap that bun with some butter, and a tiny drop of salt and pepper.

That’s how I make my burger
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 3 months ago '10        #29
ClustyMolecules 141 heat pts141
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 dsoul said
got one too, the char on the burger is indescribable
Yessir! Share them recipes bruh...how long have you had yours? Do you have a Blackstone or one of the other brands?

 3 months ago '04        #30
Maroon_Tiger 30 heat pts30
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how i do it?!!? i leave the fu*king cheese on the side
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 3 months ago '07        #31
DIPSET101 31 heat pts31
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 Rockstar718 said
Getting fresh ground beef from the butcher is clutch.

Only thing is my butcher doesn't have fat on deck to add to my burgers so my blend is usually a pound of short rib and a pound of chuck steak. When the burger gets flipped I'll baste with unsalted butter

Caramelized red onions, lettuce, and seasoned tomato

Homeade fries. These are some sliders I made last weekend

[pic - click to view]

Hey big head
+2   

 3 months ago '06        #32
yumflip 4 heat pts
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Simple is best. Angus 80/20. Salt and pepper. Light shake of GRANULATED GARLIC. Not garlic salt or powder. Butter toast the bun. Mayo, lettuce, dill pickles, onions, ketchup, yellow mustard. American cheese melts the most consistently. But I don't mind Cheddar.

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 3 months ago '04        #33
d.c. supreme 32 heat pts32
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i basically just make my own version of shake shack smash burgers at the crib. so martin's roll, butter the bun and toast, ground chuck not ground beef. salt n pepper that ho, smash it on the griddle, american cheese then add some leafy lettuce, tomato i pass on the pickles myself and add the shake sauce. fire.
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 3 months ago '04        #34
RETURNOFTHEKING 16 heat pts16
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With a beyond meat patty and no cheese
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 3 months ago '05        #35
projectd06 2 heat pts
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Well boxden probably starts with washing their ground beef because heat doesnt k*ll bacteria apparently.

But for real, on the grill, 1/2 patty ish, salt and pepper only, form ur patty, dont squish that burger down after putting it on the grill, only takes 1 flip, and LET THAT BURGER REST. Then bam nice bun little cheese and no condiments. Heaven.

 3 months ago '04        #36
octane 
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I need a cast iron, because we left ours in memphis. That is a lot of fu*king salt. Im sure it taste great like that but wow!!!

 3 months ago '10        #37
chorizoburger 4 heat pts
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 BradTheGreat said
My perfect burger?

The pattie: 80/20 ground beef mixed with chorizo, and seasoned with worchestire sauce, cumin, garlic powder, 2 or 3 egg yolks, onion powder, paprika, and a little drop of soy sauce, black pepper and sea salt.

Unlike Gordon, I usually throw my patties in the freezer for like 30 or 45 minutes and after I let it rest.

My toppings are lettuce, tomato, guacamole aioli sauce, fried onion and with a poached egg.

Slap that bun with some butter, and a tiny drop of salt and pepper.

That’s how I make my burger
chorizo burgers r the truth! I do my burgers alot like u do, less seasonings tho and none of the freezer stuff, the meat supposed to be close to room temp when u grill it.. u got too many damn toppings too but I bet they're fire.. for my chorizoburgers I get some of this thick pepper bacon from a local spot, grilled sweet onions and Tillamook medium cheddar cheese and for me, bcuz I love spicy sh*t, I usually throw a sliced habanero on it when I melt the cheese, toasted buns with like u said butter or a lil mayo, mustard.. fire!


Last edited by chorizoburger; 02-10-2019 at 10:11 AM..

 3 months ago '06        #38
1-MC 
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 itsddashrock said
Aight my n*gga you need a brioche bun that's shiny like a bald n*gga's head you feel me? with an angus burger grilled nice and muthafu*kin dark.

Put some mayonaise some fu*kin kechup on that bi*ch with some red onions you feel me? Cheddar some fu*kin lettuce and tomatos n*gga and just a dash of salt and pepper.

So simple but bang everytime.
Exactly how I like my burger. Adding mustard to it just ruins it, imo. Only started to like relish after going to Chicago and had it on their traditional hot dog. But the question I have for you, my n*gga is - Miracle Whip or Hellmann's?

 3 months ago '16        #39
Blackout75 
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When i'm forming the patties I put some cheese in the middle, sometimes some chopped up bacon already cooked. So it's basically a bacon and cheese stuffed burger. Then I do it on the cast iron skillet, get a good even char with that. Put some sauteed mushrooms and cheese on top, maybe an egg. Haven't done all this in a while though, might have this for dinner
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 3 months ago '18        #40
BradTheGreat 1 heat pts
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 chorizoburger said
chorizo burgers r the truth! I do my burgers alot like u do, less seasonings tho and none of the freezer stuff, the meat supposed to be close to room temp when u grill it.. u got too many damn toppings too but I bet they're fire.. for my chorizoburgers I get some of this thick pepper bacon from a local spot, grilled sweet onions and Tillamook medium cheddar cheese and for me, bcuz I love spicy sh*t, I usually throw a sliced habanero on it when I melt the cheese, toasted buns with like u said butter or a lil mayo, mustard.. fire!
It packs a lot of stuff, but I just want flavors on top of flavors. The key to it is to balance everything out, so I put enough where you can taste it, and it blends in with everything else. But yeah, that sh*t is bomb. Every time Im invited for some cook out, people always asked for my damn burgers.
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 3 months ago '15        #41
kobraman 1 heat pts
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 dubsax said
Cheese doesnt have lactose in it.
Lactose is used a fuel (milk sugar) for the bacteria in the milk making process.

The reason why cheese binds you up and milk gives you the runs.
That sh*t i think naturally occurs but lactate may be the way to go, i knoe they use acetic acid to get the milk to curd up in order to make cheese. But most of us black folks are intolerant cuz we don't digest the sugar lactose cuz i think our body cuts the glucose and galactose and it sits in our guts and we get the bgs and diaherra.

 3 months ago '15        #42
kobraman 1 heat pts
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To my Midwest n*ggas culvers go hard on the fast food tip
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 3 months ago '10        #43
chorizoburger 4 heat pts
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 BradTheGreat said
It packs a lot of stuff, but I just want flavors on top of flavors. The key to it is to balance everything out, so I put enough where you can taste it, and it blends in with everything else. But yeah, that sh*t is bomb. Every time Im invited for some cook out, people always asked for my damn burgers.
yeah me too, I like to play with flavors.. and I get the same request lol this is just one of many burger recipes I've created but it's my personal favorite
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 3 months ago '04        #44
dsoul 
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 ClustyMolecules said
Yessir! Share them recipes bruh...how long have you had yours? Do you have a Blackstone or one of the other brands?
Blackstone 36inch, can’t wait to bring it back out this spring

Once it’s seasoned it’s like one big cast iron, stir frys, burgers, breakfast, etc

I’ve had it about 3 years now, i love it


Last edited by dsoul; 02-10-2019 at 01:58 PM..
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 3 months ago '04        #45
dsoul 
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[pic - click to view]




these are thin patties, juicy crust

sh*ts on any burger joint if seasoned well
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 3 months ago '05        #46
JohnnyCage202 37 heat pts37
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 ClustyMolecules said
I dont know, but I recently got a Blackstone griddle and got a big ol cast iron bacon press for smash burgers. That sh1t is beautiful. If anyone is in the market for a grill, I highly suggest checking out these griddles.



[pic - click to view]

My dude Clusty say he ain't playin' wit y'all n*ggas in the 2019...

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 3 months ago '04        #47
Chokeabiish 1 heat pts
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 projectd06 said
Well boxden probably starts with washing their ground beef because heat doesnt k*ll bacteria apparently.

But for real, on the grill, 1/2 patty ish, salt and pepper only, form ur patty, dont squish that burger down after putting it on the grill, only takes 1 flip, and LET THAT BURGER REST. Then bam nice bun little cheese and no condiments. Heaven.
they probably rub each patty down with lime juice and vinegar before cooking it.

 3 months ago '05        #48
Ron Swanson 369 heat pts369
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food is subjective, i find it weird that there are people out there trying to tell people what is good food and what isnt lol just more of the sheep mentality in the world i guess.

 3 months ago '10        #49
ClustyMolecules 141 heat pts141
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 dsoul said

[pic - click to view]




these are thin patties, juicy crust

sh*ts on any burger joint if seasoned well
Yyyyea buddy, that's that sh1t right there! Do you just salt and pepper? I like 'blackened' seasoning on grill burgers I wonder how that would go with a smash?

 JohnnyCage202 said
My dude Clusty say he ain't playin' wit y'all n*ggas in the 2019...

We out here...PA...cheffin up that good good in the middle of winter
+1   

 3 months ago '15        #50
BONGYONG 
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what spot has the best bacon chesse burgers??

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