How to make the perfect cheeseburger

Times are tough, but your next cheeseburger doesn't have to be.

Motz says the bread has to be very simple."It shouldn't be sweet. Brioche buns are the worst thing for burgers because they have too much sugar in them." Mayo, however passes the test, he says: "It is really good on a burger. It has some complexity, and has its own animal fats that work well with beef fat.""Wisconsin burger joints put butter on their burgers," he says. "There are regional specialties abound. To me, if people are eating it, especially if I am in a restaurant that's been there for 100 years, I am eating it that way as well. But when I am at home, I am keeping it simple.

"You don't know what's going on there," he says. "It's really hard to actually make magic in the backyard." Here's a look at a the most common toppings added to a burger — a sight that might cause Mr. Motz some concern.When Motz set out to tell the world about cheeseburgers, he didn't want people to think that they were a monolithic concept. There are cookbooks full of cheeseburgers with crazy toppings, but the traditions run deeper than that. Take a"Hawaiian burger," for example.

Hawaii is also home to the teri-burger, named for the sauce it contains. There are hundreds of known regional specialties and countless obscure burgers waiting to be uncovered across the country. Deep-frying burgers has historical significance of its own. Motz thinks that this is one of the original hamburgers, and they can still be found throughout the Midwest.

YUM!

Jack in the box, Wendy's. The cornerstone of any nutricious meal!

It’s the meat. Always the meat.

The only ingredient needed for a perfect Cheese Burger is NEW MEXICO GREEN CHILI...

I like cheeseburgers. But my preferred hamburger is with barbecue sauce and pico de gallo only.

unless your patty is only a 1/4 inch thick, cooking a burger for only 1-2 minutes is a recipe for food poisoning.

i already know

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