Elevating a burger beyond "normal" for a normal dinner night? What would you do? (cheap)

[Bulldogdad]

Stuff it with blue cheese before cooking then top with bacon red leaf lettuce purple onion and a peppercorn mayo.

Forget the tomato unless its garden fresh.

[69GSstage1]

Carmelize some white mushrooms in butter and add some melted Swiss cheese.

[Happy in Wyoming]

Use ground chuck, 15-20% fat.

Make half pound patties. You can divide them later if necessary.

Sprinkle the patties on both sides with Ac'cent and freshly ground pepper.

Pan fry on medium heat. Do not add oil.

Just before turning sprinkle the top side only with kosher salt.

When just about ready put freshly shredded very sharp cheddar on top and cover for about one minute.

Serve on the bread or bun of your choice, or, for something far better, serve sourdough on the side with plenty of butter and interesting tapenades, etc. If you wish to to be traditional you may fill the plate with pickles, olives, sweet peppers, French fries, etc.

This is excellent. Ac'cent is the secret of chefs the world over. Once on every grocer's shelf it's now hard to find; but I bet you can guess who carries it.

Ac'cent Flavor Enhancer - 2 lb. canister: Amazon.com: Grocery & Gourmet Food

Folks, this will be the best hamburger you've ever eaten. I've prepared this for at least twenty people and they've all told me that. If I could raise Julia Child from the dead I'd serve it to her with no reservations.

[Bunjee]

Originally Posted by SXMGirl

Carmelize onions in a mix of olive oil and butter. I do this and add a nice brown gravy. I love Kaiser rolls but I like really good quality, like we have in Philly, and not those in a bag.

True, carmelized onions are the cheapest way to raise your burger game. I add thyme. You can also roast garlic and infuse your mayo with it. Add some bourbon to a BBQ sauce and brush it on, not so much as to overwhelm your burger though. A fried egg on top so the yolk oozes over it can be a quick topper. Otherwise it's the quality of the meat, cheese, and bun that determine your flavor best. But these are the cheap additions.

[70Ford]

Originally Posted by Happy in Wyoming

Use ground chuck, 15-20% fat.

Make half pound patties. You can divide them later if necessary.

Sprinkle the patties on both sides with Ac'cent and freshly ground pepper.

Pan fry on medium heat. Do not add oil.

Just before turning sprinkle the top side only with kosher salt.

When just about ready put freshly shredded very sharp cheddar on top and cover for about one minute.

Serve on the bread or bun of your choice, or, for something far better, serve sourdough on the side with plenty of butter and interesting tapenades, etc. If you wish to to be traditional you may fill the plate with pickles, olives, sweet peppers, French fries, etc.

This is excellent. Ac'cent is the secret of chefs the world over. Once on every grocer's shelf it's now hard to find; but I bet you can guess who carries it.

Ac'cent Flavor Enhancer - 2 lb. canister: Amazon.com: Grocery & Gourmet Food

Folks, this will be the best hamburger you've ever eaten. I've prepared this for at least twenty people and they've all told me that. If I could raise Julia Child from the dead I'd serve it to her with no reservations.

Ajinomoto is the exact same thing as Accent. Here's 1 lb for $5.75
Amazon.com: Aji-No-Moto: Monosodium Glutamate Seasoning, 1lb (454g: Grocery & Gourmet Food

I put it in a zip lock bag. It won't cake together. Lots, lots cheaper. I buy it at the Korean store for about the same price.

Here's 2 lbs' of Accent for $16.17
http://www.amazon.com/Accent-Flavor-...eywords=accent

[70Ford]

Originally Posted by Mayiask

The bread can make a HUGE difference!! Kaiser rolls are great, or I make onion rolls out of the frozen bread dough....just mix onion soup mix in with the dough and shape them into buns........

That does sound good.