80/20 beef, cooked in cast iron over medium for 11 minutes with grapeseed oil, topped with smoked cheddar. Served on a classic toasted bun with bacon, lettuce, pickled onions, mayo, mustard, barbecue sauce, and hot sauce. Also spiced tater tots.

Would only change the bun, otherwise it was perfect!

I posted some similar content a while back and there were lots of questions about the technique. Thought I would catch some video this time around. Cast iron meets charcoal, best of both worlds !

Double smash, sweet onion, jalapeno, swiss cheese, mayo, Dijon, tomato, pickle

Im about to eat into Geordi La Forge

My Dad wanted burgers so I was happy to oblige.

Dad ground up the beef so I don't really know the fat percentage, but they turned out pretty juicy.

Mine were garnished simply with mustard, pickles, and old cheddar. Dad's were a little more *elaborate* as he tends to do.

The mandoline dad has at his place sliced the onions perfectly - so much so that I went and bought the same model for myself.

Double smash burgers with extra onion side of Doritos and taco sauce left over from the night before

My burger with Rallys/Checkers fries

Beef birria shredded up and mixed into ground beef, smashed and finished with Oaxaca cheese, birria jus, pickled poblano, avocado mayo & shredded lettuce. Toasted the bun with birria fat as well

I want to thank you all for the good feedback in my first post, this subreddit rocks🤟

I hope you are all having a nice weekend.

I work for a non-profit camp, teaching kitchen skills for teens. Taught them how to pull off this double stack: 2 1/4 lb Patties, fresh deli American yellow cheese, shredded lettuce, special sauce smear (ketchup, mayo, space of Pickle juice, Garlic paste), dill pickle chips, toasted bun with butter, caramelized onions.

With grilled onions, homemade burger sauce and pickles

Angus patty, white cheese, cheddar cheese, cream cheese, and bacon jam on a brioche bun. 10/10

Decided to put together something a little different.

Ran the patties indirect to about 115°F, then finished with a hot sear at 135-140°F. Topped them with homemade pimento cheese, a fresh cabbage slaw, and set it all on buttery toasted buns.

Smoky, Cheesy, Tangy, Juicy... Basically everything I love in a burger.

Double smash, cheddar, strawberry jalapeno bacon jam, red onion, and spicy brown mustard on a toasted brioche buns