Kait’s Perfect Burger

Everyone has a different idea of their perfect burger.

Some like it as plain as can be and others like toppings piled on a mile high. I am not one to stray away from an odd burger at a restaurant, so I’ve tried LOTS of burger combos.

The combo that I’m going to share is my tried and true favorite. Let’s talk about it, shall we?

Burger patty – 80/20 beef, seasoned with Nature’s Seasoning, Worcestershire sauce, and onion powder. Don’t ask me the amounts, I do not know because I’m not in charge of the patties. That’s all Cody. He claimed that he doesn’t know the amounts because “that’s how real chefs do it.” This guy. The patties are grilled on our gas grill until slight pink remains. (375 for about 10 minutes, flipping once)

Bun – my favorite bun is sesame seed, but they have been out at our grocery store for a while. It’s very important to me that the bun is the same size as the burger. Our burgers tend to run on the smaller size, so we get the smaller buns. I always either broil the buns or toast lightly on a griddle. This helps to prevent any sogginess because EW

Tomato – this is a requirement for me. A sliced tomato is always on my burger. Extra points for on the vine.

Caramelized Onions – no raw onions for me. These are cooked low and slow for almost an hour to create soft and slightly sweet onions that perfectly compliment the salty, smoky flavor of the patty.

Pepper Jack Cheese – because it’s the best cheese for burgers. End of story.

Fancy Sauce – call it what you want. Burger sauce, seafood sauce, Cane’s sauce, it’s all the same thing. A mix of mayo, ketchup and some special additions that I think elevates the sauce.

Would you try this combo? You definitely should!

burger -1


Kait’s Perfect Burger

  • Hamburger Bun of choice – I like sesame or plain, but making sure that the bun isn’t too big for the patty
  • Hamburger Patty – 80/20 ground beef. Our patties are usually 1/4 pound each. Grilled on a gas grill until slight pink remains inside. Notes for seasoning above.
  • Pepperjack cheese slice
  • Slice of tomato
  • 1-2 teaspoons fancy sauce (recipe below)
  • about 2 tablespoons caramelized onions (recipe below)

Fancy Sauce –

  1. In a ramekin, mix 1 tablespoon mayo, 1/2 tablespoon ketchup, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon Tony’s, 1/4 teaspoon yellow mustard (just a little bit). Let chill in the fridge for at least 30 minutes before adding to a burger.

Caramelized Onions –

  1. Slice one yellow onion into long strips and add to a skillet with 2 tablespoons of olive oil. Cook down on medium-low for 50 minutes, adding water every 10 minutes if needed and stirring at least every 10 minutes.

How to build your burger –

  1. Grill your patty at 375 degrees for 8-10 minutes flipping once. Let rest for 5 minutes before making your burger.
  2. Toast buns on a griddle or broil cut side up in your oven for 2 minutes until lightly toasted (I do this to prevent soggy buns because I HATE soggy bread)
  3. From top to bottom, this is how I layer – bun, tomato, caramelized onions, pepper jack cheese, patty, fancy sauce, bun. Give it a slight squeeze and enjoy with some fries or roasted asparagus!
burger - 1

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