[Mag]

Recipe:
Hamburger Bun
2- 1/3 lb Angus Beef patties: Grill at 390 F. for 3 minutes each side after thawing.
Seasoning- Celery Salt
sliced White Onion
2- sliced Pickles
Condiments- Yellow Mustard, Ketchup
2- Slices of Swiss Cheese

[Mag]

    The Hungry-Man Burger has undergone a few tweaks since its inception. Gone is ketchup, instead replaced by Mayo sprinkled with Tarragon spice/herb. When in the mood I carmelize the onions. Tried Mozzarella cheese but still prefer Swiss sprinkling Parmesan cheese on the beef patties when on the grill as well as the Swiss cheese.
  The ultimate goal is to recreate the taste of a Burger from a restaurant that my friend and I visited back in high school, that has since gone out of business. It was some kind of mustard burger that I've tried to recreate the taste but have never been able to nail down though I've tried all kinds of mustards.
  I also tried splitting the Hungry-man into two burgers, but that just ruins the texture feel of biting into a massive burger.

[Solarflares]

Frozen Beef? Off the shelf?
Do try harder Mag’s! Lol

[Mag]

Frozen Beef? Off the shelf?
Do try harder Mag’s! Lol

What is wrong with using frozen meat? I have to keep stock I purchase in the freezer. To do as you suggest one would have to use the meat right after the cow has been butchered, not practical after that.

I worked at McDonald's, cooked thousands of burgers, all frozen. My uncle Sam was a butcher, raised his own cattle, but that was before my time.

[nlitworld]

Hey Mag,
Just curious how you're seasoning the beef before grilling. Have you tried using some Worcestershire sauce along with a couple drops of dijon mixed into the meat before popping it on the grill? Getting those flavors melded into the meat is a lot more rounded but subtle than a big hit of condiment on the bun.

Also if you're trying to replicate a restaurant burger, were they grilling or cooking on a flat top with a little butter? Big difference in presentation and flavor between the two. If cooked on flat top, do yourself a favor and butter those buns and pop em on the flattop to toast them up as well. It's the little things that make a big difference. Good luck in your quest for the Ultimate Burger.

[Mag]

--- Update ---
  The Hungry-Man Burger continues to evolve. And although every bite is a sensory experience, I admit to not achieving perfection.

As mentioned above, try Worcestershire sauce, which I did and it was okay. I also tried Soya sauce with mushroom flavoring, Beef bouillon sauce, Vegetable bouillon sauce and Hoisin sauce. I've settled with Hoisin sauce as I really like the taste with meat.

Also I switched from Angus beef to Prime Rib patties, which is more expensive cut. It has a softer texture when biting into the burger but oh so good!

Next I'm seasoning beef with Turermic & Mild Curry spice which adds like a sweet mustard taste which is to die for IMO. And I switched from Mayo to Creamy Cucumber Salad Dressing.

 Contemplating adding mushrooms as I've always liked Mushroom Burgers. I worry about spoilage though as I would get one use and then they would no longer be fresh, canned mushrooms is a no go for me.

There you have it!

[S Clark]

Personally, I really dislike this style of burger... it's just too much of mess to eat.  If I want that much, I'll simply eat two single meat burgers.

[Bodhi]

Don't mention that to vegetarian Paul McGowan, or you'll be blacklisted on all his socials and emailed comms. That guy can't take a joke.