Who makes the best cheeseburger? - - - Updated - - - personally, I LOVE Burger King Whoppers with cheese. but Roy Rogers are damn good. ...however, local diners can also be excellent, and I know there are other good chains. name some!!!!
I believe I make the best burgers. When I've cooked burgers on my gas grill I've had so many guests exclaim to me that it's the best burger they've ever had that I've actually started to believe it.
- Sugar in the seasoning - Sugar in the cheese - Sugar in the bread - Sugar in the ketchup - Sugar in the bacon Wow - and then add MSG in half of those ingredients - and you have an addictive food. Of course all burgers taste good. They're SUPPOSED to taste good. the problem is they taste too good. A & W teen burger is delicious. All burgers are delicious. But you'd have to be nuts to eat them, with all that sugar and MSG. .. - - - Updated - - - mcdonalds fries are so good. but there's three different preservatives in those cursed fries. And silly putty. - - - Updated - - - Components : Pure beef patty, A&W seasoning, sesame seed bun, lettuce, tomato, bacon, processed cheddar cheese, Teen sauce, ketchup, mustard, pickles, sliced onion Details : Pure Beef Patty: 100% beef A&W® Seasoning: salt, sea salts (potassium chloride, sea salt), spices, sugar, cornstarch, garlic powder, dextrose, onion powder, yeast extract, caramel colour, spice extractives, high oleic sunflower seed oil, citric acid, natural flavour, silicon dioxide. Processed Cheddar Cheese: cheese (milk, modified milk ingredients, bacterial culture, salt, rennet and/or microbial enzyme, calcium chloride, colour, lipase), modified milk ingredients, water, sodium citrate and /or sodium phosphate, glucose, salt, acetic acid, sorbic acid, soy lecithin, carboxymethylcellulose, colour. Double Smoked Hickory Roasted Bacon: Pork (Cured with water, salt, sugar, sodium phosphate, natural flavour, natural smoke flavour, sodium erythorbate, sodium nitrite, smoke). Sesame Seed Bun: enriched flour, water, glucose-fructose/sugar, *yeast, sesame seeds, vegetable oil (Canola or Soybean), salt, calcium propionate, monoglycerides, sodium stearoyl-2-lactylate. May contain wheat gluten, vinegar, calcium carbonate, calcium sulphate, ammonium chloride, potassium sorbate, acteylated tartaric acid esters of mono and diglycerides, monocalcium phosphate. *Order may change. Mustard: vinegar, water, mustard seed, salt, turmeric, spices Ketchup: tomato paste (made from fresh ripe tomatoes), liquid sugar, white vinegar, salt, onion powder, spices. Pickles: cucumbers, water, vinegar, salt, calcium chloride, sodium benzoate, aluminum sulphate, natural flavour, polysorbate 80, colour (contains tartrazine). Teen® Sauce: water, soybean oil, sugar, vinegar, modified corn starch, egg yolk, salt, mustard, spices, calcium disodium EDTA Onion: Lettuce: Tomato:
I have not eaten fast good in a long time, but when I did I enjoyed Rally's/Checkers's and Carl Jr.'s/Hardee's the best. But personally, I preferr the burgers I am make myself on on grill. Here is how I make them... Ingredients; 1 lb of organic, grass fed beef (Now days I use deer instead, as I am trying to eat more game and less farmed meat) 6 ounces of organic cheese from grass fed animal (could cow, but i prefer goat cheese, and it does not matter what type of cheese, cheddar, colby, etc..) 2 gloves of organic garlic, finely chopped. 1 large organic red onion, chopped. 1 tsp of sage 1 tsp of sea salt 1 tsp of freshly ground black pepper 8 ounces of mushrooms, chopped (I perfer wild mushrooms) Instructions; Heat a nonstrick man over medium heat. Using butter or oil (I perfer hemp seed oil), sautee the garlic, onions, and mushrooms until carmalized. Drain excess oil, and mix meat, vegies, and spices in a large bowl. Mix with hands until it eaches desired level of mixxiness. Divide into 1/4 patties, and put aside. Ready Grill; I perfer to cook over a wood fire, as opposed to using charcoal and lighter fluid, or propane. I use a mixture fo hickory and cedar wood. I use newspapers or other scrap paper to get he fire started. I let the fire burn down until a nice bed of coals is formed, and then i put more wood on so the flames are just above e grill top. I place the patties on and cook for 5 minutes on each side. After 10 minutes, flipping halfway through, I flip the patties again, place cheese on each patty, and cook for another 5 minutes to melt the cheese I place the patties on a bun (I use fresh whole wheat buns from a local bakery), and top with a little lettace an tomato.
Roy Rogers is dead. But here on the left coast, "In n Out" double double is rated the #1 fast food cheese burger. Even liberal vegans have been seen sitting in their Prius's while waiting in line waiting to order an "In n Out" double double. And all of the employees speak English, have a smile on their faces and always get the order right. http://www.in-n-out.com/mobile/double-double.aspx
Two places here so far and none of them are burger joints. A local pub down the road and a local chain called Lincoln Square.
Pub burgers are always better. Most pubs I have eaten at actually make their burgers from scratch instead of using frozen food like fast food places.
Yeah, I grade other burgers by the pub's aged cheddar bacon burger. Went to a Chicago chain called Kuma's here in town, supposed to be great burgers with fresh meat. Meh, just OK and very expensive. Just found the Lincoln Square cheese burger and it was very very good. So far all of the alleged burger only places have just been OK.
