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  #21  
Old 11-13-2019, 07:52 AM
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Quote:
Originally Posted by andersaki View Post
We fish several one or two week trips at Lake Vermilion in N. Minnesota every year. We always stop in to the Good Old Times bar and grill in Tower. The cheesburgers there have cheese and raw or cooked onion, nothing more. With fries and the beverage of your choice you're fortified property for the last 18 miles to fish camp. The second best burger comes from my grill.

andersaki
I like that. Simple and GOOD. You just donít need all the extra crap on a good burger!!!
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  #22  
Old 11-13-2019, 08:08 AM
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My choice, burger, cheese, pickles, that is it.
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  #23  
Old 11-13-2019, 09:22 AM
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I love a good burger, with or without the sides.

I HATE, though, Burger and chicken joints trying to be something else. Tacos at Burger King. Waffles at KFC. Trying to be everything for everybody. While I understand marketing, and market share, seems like making 3 squares of meh they should concentrate on what they do best and stick with it.
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  #24  
Old 11-13-2019, 09:29 AM
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Quote:
Originally Posted by ffishman View Post
My choice, burger, cheese, pickles, that is it.
I started doing this combo at culvers on fishing trips. At the time Culvers was pretty much only in Wisconsin and the only time we saw them was when driving UP North to fish.

So I started getting burgers with just cheese so we could eat in the car without the mess. Then added pickles because they added no mess. Great combo, I still get it now and then.
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  #25  
Old 11-13-2019, 09:36 AM
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Stuffed burgers are a good alternative if you don't like toppings piled on. I make some crazy combinations at home. My favorite is green olives, onion, and bacon. Jalapeno, bacon, and cheese is good also.
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  #26  
Old 11-13-2019, 09:47 AM
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Quote:
Originally Posted by Custom Eyes View Post
Stuffed burgers are a good alternative if you don't like toppings piled on. I make some crazy combinations at home. My favorite is green olives, onion, and bacon. Jalapeno, bacon, and cheese is good also.
Love stuffing a little cheese in the middle!!
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  #27  
Old 11-13-2019, 11:29 AM
Steven Pederson Steven Pederson is online now
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I've recently started mixing in cheese curds into the burger meat. for some reason it doesn't run out like regular block cheese. I smoke the burgers for about 1.5 hours at 170dgrs. Once they hit a desired temp i sear them in a cast iron pan with some olive oil, minced garlic and onions.... mmmmmmmmmmm Pretty tasty.
Started doing the reverse sear thing with steaks, thought... let's try it with burgers.
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  #28  
Old 11-13-2019, 11:37 AM
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We grind all our burger from venison. Sometimes we will make a batch using high temperature cheddar cheese pieces. The cheese will stand up to the short time the meats on the grill.
Pretty dang good.
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  #29  
Old 11-14-2019, 06:28 AM
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Can't stand pickles myself! I make it a point to tell servers not to even put a pickle on my plate, let alone in a burger. No ketchup or mustard on a burger either.
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  #30  
Old 11-14-2019, 10:41 AM
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Having eaten .15 cent burgers to $15 burgers it's all about BALANCE.......you can't over dress a burger with other meats and veggies and expect to enjoy that burger....

Anything bigger then a B King Whopper is too big and out of balanced IMHO.

Most times the .15 cent burger was better then the $15 burger.
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