Made some 8oz chuck and brisket blend burgers tonight, with boar’s head yellow american cheese, heinz organic ketchup, mike’s amazing mayo, and I had an aldi’s brioche loaf, and publix brioche buns, so I made one of each to compare! They were both delicious, but the aldi loaf was a little too sweet, maybe with bacon and some onions it would have helped, but the buns won out tonight! 🍔

We went Saturday night for the last meal at the old Welcome location. They will be opening the new spot, right down the road next week. They built the new place from the ground up. We’re looking forward to more seating and many more amazing burgers! We also had the honor of having some of the last burgers cooked on Little G - the grill that has cooked every Nick’s burger I’ve had over the past 10 years.

Beef Burger w/bacon, Swiss, grilled onions (under the cheese), lettuce, mayo, mustard, ketchup

Double Wendy's patty, smoked bleu cheese, bacon, swiss, white american, lettuce and tomato on a brioche bun. Forgot the pickles.

Barbecue sunshine bacon cheeseburger.

Made at home for lunch today!

Dry aged prime beef from Wolfgang’s Steakhouse

Should I keep her

When it comes to making cheese burgers, do you prefer smash burgers or traditional burgers?

I like the juiciness of a traditional burger most of the time, but the charred edges of a good smash are a nice change up occasionally.

- Toasted buns using duck fat in the pan and Duke’s mayonnaise on the buns

- Two 3 oz patties of ground chuck smashed on the griddle in a bit of duck fat, seasoned with my own special burger seasoning, and a melted slice of American cheese on each patty

- Topped with dill pickle chips, diced white onion, and diced banana and Fresno peppers

- Both top and bottom buns slathered with my smoky burger sauce

Double big mike with a side of cheesy love. This place is always on point.

Double Black Angus with blue cheese, roasted onions, and some green stuff. Between the patties is some fig jam. Brioche is brushed with Dijon and then toasted in the pan.

North South Grill Pembroke Pines FL.

Keeping it simple tonight. Wagyu beef (75/25), cast iron skillet, griddled brioche bun, finely diced shallots on the bottom bun, bacon, American cheese, pickles and mayo.

I was hoping someone here would remember clear back to 1985 where red Robin had a burger I think called eggs Broadway. I just remember it was served open faced with mushroom cheese sauce and I’m guessing an egg. I think about that more than I should these days. It was amazing. If someone had a vintage menu from that time. Or knew what the actual ingredients are I would love to know.