4 Levels of Hamburgers: Amateur to Food Scientist Epicurious

[IronLionZion]

I'm a solid level 2 here. Although I use my cast iron skillet and onion as in level 3. My family grew up with onions cooked inside our burgers. And during lean economic times, more onions can be a tasty filler while using less ground beef. I use a metal spatula but the fish turner is a good idea.

[trueblue2007]

1. watched this at midnight .... I AM SO HUNGRY NOW !!!! I WANT BURGER.

I WOULD PICK THE MIDDLE BURGER .... The Asian man did the best job i feel. his burger looked so delicious.

[IronLionZion]

2. Treat yourself!

I agree the middle one looks best. The third one looks like too much time and effort for what you get.

[dem in texas]

3. old Timer with Jalapenos

If you order an "old timer" at a cafe in Texas, they know what you are talking about; patty on toasted bun, yellow mustard, lettuce, tomato, dill pickle slices and onion. McDonald's had to add the old timer to their menu in Texas.

Cooking burgers at home, I am in the middle range. I like high quality ground chuck, and a medium thickness patty and a toasted bun. Only turn the patty once; then all the old timer trimmings. My husband who is from
Tennessee wants mayo and cheese. Because we lived up north when the kids were young, they want catsup on their burgers -ugh!