What's your ultimate homemade burger?

If you don't have a grill this smashburger bullshit seems to be working.

http://www.seriouseats.com/2014/03/the-food-lab-maximize-flavor-by-ultra-smashin.html

Get yoself 220 grams (1/2lb) of minced chuck. Chuck is good because it's got a good fat content so the burger holds together a lot better, which means you don't need to use bread crumbs or any of that shit. Get to a butcher, they'll do it for you - ask for about 25% fat content.

Next you either want a brioche bun or ciabatta bun. Brioche if you're only having a few toppings, ciabatta if you're going nuts and piling a fuckton of stuff on.

So for toppings you get some cheese (American melts best, but sometimes i'll use some sharp cheddar depending on what else is going in the burger) fresh lettuce, tomato, bacon, caramelised onions (I find uncooked onion to be a little overpowering) and jalapenos. For sauce you can use ketchup and either mustard or BBQ, but I make this relish that has onions, ketchup, BBQ sauce, lime juice, cayenne and half a shot of tequila.

Much like a cheap whore,the great thing about burgers is that the limit is literally what you can put between the buns.

Well, when I have time, I like to make my own buns. I either make brioche buns, or if I want something heartier, I make pumpernickel buns.
I like to grind my own meat, but I can't right now, because the board that I had my grinder bolted to cracked and I haven't replaced it yet. So, right now, I use a mix of three parts ground chuck to 1 part ground sirloin for flavor.
Other than that, I'm a pretty big fan of just a classic burger - green leaf lettuce, tomato, onion, pickles, mustard. I'll also shake a little hot sauce on it.
If I'm in the mood, (especially if I've made the pumpernickel buns), I'll make a mushroom swiss burger, with sautéed mushrooms and onions, Swiss cheese, grainy mustard, and a little horseradish, plus fresh spinach.

>>9095685
Holy shit that's a lot of pickles