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  1. #1
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    Default The Gunny Burger

    Yes, I will be busting out the charcoal after I read my own thread. Just not possible not to

    Unlike yucky, greasy chicken soup broth with the 10w-40 floating on top, the burger has to have fat. 70/30. Burger's got to have taste. I get a pound, and the rest of the family gets to split a pound

    Grilled to a medium-well. Onion slices on top final turn. Cheese on top of the onion. Helps keep the onion in place.

    Slice of beefsteak tomato

    sliced, pickled jalapenos

    Kosher dill slices -- the long ones, not the chips

    buttered bun on grill long enough to toast it.

    Whataburger mustard on the bun

    Assemble and eat.

    Now I realize most of yu probably make yours wrong, but that's how I make mine. Two if I'm REALLY hungry
    “When bad men combine, the good must associate; else they will fall, one by one, an unpitied sacrifice in a contemptible struggle.” Edumnd Burke

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  3. #2
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    Onion under the cheese- genius!

    Never heard of Whataburger mustard.
    After the game, the king and the pawn go into the same box - Author unknown

    “Unfortunately, the truth is now whatever the media say it is”
    -Abbey

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  5. #3
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    Quote Originally Posted by Abbey Marie View Post
    Onion under the cheese- genius!

    Never heard of Whataburger mustard.
    Whataburger is a Texas burger joint chain with delusion of grandeur. Been to one in Albuquerque and Cleveland, OH no less. People love their mustard and ketchup and it makes the burger for most people. So they bottle it and sell it at HEB (Texas grocery chain).

    DQ here in Texas (yes, there is a difference -- depends who owns the franchise) is the bomb for burgers and the mustard is at least 50 or more percent of it. Have no idea what the actual difference is, but it's there.
    “When bad men combine, the good must associate; else they will fall, one by one, an unpitied sacrifice in a contemptible struggle.” Edumnd Burke

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  7. #4
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    Default

    Where's your bacon, Marine??

    Take 2 strips of high quality pepper bacon, wrap the burger in them side-by-side, put 2 toothpicks to keep them wrapped around the burger.

    And yeah, the cheese holding the onion in place works very well, and helps seal in the onion flavor. And here I thought I was the world's first to discover this bit of genius. Are you tapped in to one of Jim's hidden cams he placed around my house for Bill Gates?
    Interdum feror cupidine partium magnarum Europae vincendarum

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  9. #5
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    Quote Originally Posted by NightTrain View Post
    Where's your bacon, Marine??

    Take 2 strips of high quality pepper bacon, wrap the burger in them side-by-side, put 2 toothpicks to keep them wrapped around the burger.

    And yeah, the cheese holding the onion in place works very well, and helps seal in the onion flavor. And here I thought I was the world's first to discover this bit of genius. Are you tapped in to one of Jim's hidden cams he placed around my house for Bill Gates?
    I'm not partial to bacon on my burgers. I'm going to try that though. My daughter likes it.

    Here's more genius, if you don't know: When I clean the grill, I cut a white onion in half and use the onion to clean the cooking grill. Not something I would think of (forget where I learned it) but it works remarkably well as a cleaning "tool" and the only residue taste-wise is onion. Then you can slice off the part you cleaned with and throw the rest on the grill.

    I thought I invented the cheese, onion-holder. That onion needs to stay right where I put it for each and every bite
    “When bad men combine, the good must associate; else they will fall, one by one, an unpitied sacrifice in a contemptible struggle.” Edumnd Burke

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  11. #6
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    I forgot one of the most important parts: Given my 'druthers, I'll cook with wood. That was back in the day when I used to try and turn this into an art form. More often though, I use either mesquite or hickory charcoal . Chips I soak in water then toss in foil and just toss it on the grill after the fire is down to coals.
    “When bad men combine, the good must associate; else they will fall, one by one, an unpitied sacrifice in a contemptible struggle.” Edumnd Burke

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  13. #7
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    Pretty sure you guys are going give me shit about this .. I don't like grilled onion or cheese on my burgers. I like a slice of raw red onion, tomatoe, extra dill pickle (long ones like Gunny, called stackers), lettuce, horseradish mustard, fresh jalapeño on the side (hate pickled peppers). I like the meat cooked medium ... not well done.

    And, or course some French fries or potatoes salad on the side.
    If the freedom of speech is taken away
    then dumb and silent we may be led,
    like sheep to the slaughter.


    George Washington (1732-1799) First President of the USA.

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  15. #8
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    ^Cheese belongs nowhere near a burger IMO. At least in the Gunny Burger it serves a useful function.
    "when socialism fails, blame capitalism and demand more socialism." - A friend
    "You know the difference between libs and right-wingers? Libs STFU when evidence refutes their false beliefs." - Another friend
    “Don't waste your time with explanations: people only hear what they want to hear.” - Paulo Coelho


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  17. #9
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    Quote Originally Posted by fj1200 View Post
    ^Cheese belongs nowhere near a burger IMO. At least in the Gunny Burger it serves a useful function.
    That's why you get the Oscar Mayer. Just saying
    “When bad men combine, the good must associate; else they will fall, one by one, an unpitied sacrifice in a contemptible struggle.” Edumnd Burke

  18. #10
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    Default

    I like just about anything on my burger. I too use the cheese trick, pickles under it too.


    "The government is a child that has found their parents credit card, and spends knowing that they never have to reconcile the bill with their own money"-Shannon Churchill


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  20. #11
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    Default Anyone ever had a Pennsylvania Dutch Burger? And I do mean Real PA. Dutch

    Back in the 60's, before I went into the navy. My oldest cousin from Reading, and WWII veteran who served in Germany following the war introduced our family to HIS version of a PA Dutch Burger.

    Like everybody else has described here. He included the bacon, pickles, cheese and ADDED

    GOLDEN MUSTARD (like you'd get on a hotdog at a ball game back then).

    His trick was...COATING THE BURGER with the Mustard while still on the grill, or in the pan. NO OVEN, that took out the juices.

    It was really GOOD.
    I may be older than most. I may say things not everybody will like.
    But despite all of that. I will never lower myself to the level of Liars, Haters, Cheats, and Hypocrites.
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  22. #12
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    Quote Originally Posted by icansayit View Post
    Back in the 60's, before I went into the navy. My oldest cousin from Reading, and WWII veteran who served in Germany following the war introduced our family to HIS version of a PA Dutch Burger.

    Like everybody else has described here. He included the bacon, pickles, cheese and ADDED

    GOLDEN MUSTARD (like you'd get on a hotdog at a ball game back then).

    His trick was...COATING THE BURGER with the Mustard while still on the grill, or in the pan. NO OVEN, that took out the juices.

    It was really GOOD.
    Y'all should KNOW even if you ain't taking notes, I am

    Definitely going to try this one. I don't have to share the mustard around here which means more for me (cliche, I know)
    “When bad men combine, the good must associate; else they will fall, one by one, an unpitied sacrifice in a contemptible struggle.” Edumnd Burke

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  24. #13
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    Quote Originally Posted by SassyLady View Post
    Pretty sure you guys are going give me shit about this .. I don't like grilled onion or cheese on my burgers. I like a slice of raw red onion, tomatoe, extra dill pickle (long ones like Gunny, called stackers), lettuce, horseradish mustard, fresh jalapeño on the side (hate pickled peppers). I like the meat cooked medium ... not well done.

    And, or course some French fries or potatoes salad on the side.
    Actually, this is one of the very few times I like raw onion. Another is with Nova salmon (lox) and bagels, when you must smoosh the capers into the creamed cheese to keep the capers from falling out of the bagel. Akin to Gunny’s cheese-trapped onion.

    It really enhances the burger like nothing else. I forgot…
    After the game, the king and the pawn go into the same box - Author unknown

    “Unfortunately, the truth is now whatever the media say it is”
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  26. #14
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    Quote Originally Posted by icansayit View Post
    Back in the 60's, before I went into the navy. My oldest cousin from Reading, and WWII veteran who served in Germany following the war introduced our family to HIS version of a PA Dutch Burger.

    Like everybody else has described here. He included the bacon, pickles, cheese and ADDED

    GOLDEN MUSTARD (like you'd get on a hotdog at a ball game back then).

    His trick was...COATING THE BURGER with the Mustard while still on the grill, or in the pan. NO OVEN, that took out the juices.

    It was really GOOD.
    Mustard = best condiment evuh.
    After the game, the king and the pawn go into the same box - Author unknown

    “Unfortunately, the truth is now whatever the media say it is”
    -Abbey

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  28. #15
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    Quote Originally Posted by NightTrain View Post
    Where's your bacon, Marine??

    Take 2 strips of high quality pepper bacon, wrap the burger in them side-by-side, put 2 toothpicks to keep them wrapped around the burger.

    And yeah, the cheese holding the onion in place works very well, and helps seal in the onion flavor. And here I thought I was the world's first to discover this bit of genius. Are you tapped in to one of Jim's hidden cams he placed around my house for Bill Gates?
    Ok either way I would love it and its worth the clogged arteries. Am I allowed to say add ketchup or is that communist..man I am hungry reading this.

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