I enjoy burgers from home more than from restaurants because at restaurants it never fails that I get a weird gristly bite. I also love loaded burgers-buns, meat, cheese, onion, tomato, lettuce, pickles, mayo, mustard. I feel like the meat ratio is good in this pic, but once I build my burger up, it just falls apart. Am I missing something? Also, yes, I toasted the buns a little.
by ikickedyou
49 Comments
What kind of buns are you using, and what’s the lean/fat ratio on your meat?
I think sloppy burgers are the best kind. But I suppose lighten up on the sauce.?
Put less stuff! And melt your cheese. That has nothing to do with the slop, it’s just better melted.
I believe a good burger is designed that way. I’m proud of my burger stained t shirts
Rest
Toast your buns and rest your burger patty on a wire rack on a pan in a warm oven for a couple minutes.
Im making smash burg on the griddle. When I am taking my beef off the griddle, I tilt my spatula at angle and let any excess grease run off before placing it on the bun. The burger is still plenty juicy, it’s just not soaking my bun.
Toast your buns, and put mayo on the bottom bun.
* Top Bun
* Sauce
* Tomato
* Lettuce
* Bacon
* Cheese
* Meat
* Ketchup/Mayo
* Bottom Bun
Now assemble.
I use a better bun, like pepperidge farm sesame seed home style or brioche. Less condiment amounts. Let the heat from the burger melt the cheese.
You need thicker brioche buns or sesame buns. Toasted. I think loaded with toppings type of burgers usually are messier. This could be controlled.
Toast the bun.
Let the meat rest before you put it on the bun.
Slice, salt, and put your tomato on a paper towel while you’re cooking.
what restaurants are you going to that you always get a “weird gristley bite”? Ive been eating burgers for 35 years and don’t think I’ve ever gotten gristle in a burger…
Bottomings instead of toppings
Start with your mayonnaise on the heel then add your lettuce, tomato, pickle, etc, and then put your burger, cheese and ketchup and mustard on the crown.
I don’t put sauce on the burger but on the side for dipping
As a fellow fan of toppings, my suggestion is to put your pickle slices and tomatoes on a paper towel before putting them on your burger. Makes them less slippery and less likely to slide out
Alice your tomatoes thinner, crush the lettuce abit with your palm so it’s more flat. Other things I would do is placing the tomato and lettuce on the underside of the burger patty
Now try again and report back! I love burgers
Bigger burger bun, same amount of everything else.
Toast the buns
Less mayo, better bun and slice the tomatoes thinner
Don’t use an entire jar of mayonnaise
I don’t like tomatoes on burgers for this very reason. Strictly onions and pickles or jalapeños
I love a ton of mayo/ketchup/mustard, if I have bacon I love bbq but agreed they get messy. What I do is spread a thin layer of mayo on the bun to toast it, then make the sauce to dip my burger in.
That’s why I don’t like tomatoes or any kind of condiment on my cheeseburgers. I always put it on the side so some bites whatever sauce other bites just burger. I like tomatoes but in burgers it’s just too watery for me
Try wrapping it…
Aluminum foil, paper towel… parchment paper etc.
And…I don’t see the issue here.
Put your lettuce on the bottom. It will stop the bun from getting soggy.
I like to dip my burger in ketchup and mayo. I don’t put it on the burger, but on the plate. Much less messy.
That cold cheese made me literally cringe
Easier answer:
What % fat beef are you using? Higher fat is tastier but more greasy.
Are you putting mayo on your bottom bun? Thick layer of mayo on bottom bun prevents sogginess.
Also about the stack
From bottom up (remove what you don’t like)
Bun
Mayo
Onion sliced or diced but not caramelized. If caramelized put on top.
Beef
Cheese
(Best to put pickles on meat and melt cheese over top)
Pickles
Tomatoes
Lettuce
Mustard
Bun
That will keep juiciness in your mouth not on plate and keep bread dry
Dry your toppings like the pickles and tomatoes before you put them on.
Toast your bun, just do meat cheese and special sauce maybe pickle
lettuce against bun should hold off on it getting soggy from sauce
Eat faster
From bottom bun up:
Bun, Mayonnaise (or sauce), lettuce, tomato, beef, cheese, pickles & onions, mustard/ketchup/sauce, top bun
Eat faster.
Toast the bun. It makes it harder for the bun to soak up the slop as fast.
Cutting a burger with lots of toppings in half doesn’t help matters
Mimimal sauce helps. A single tomato slice rather than two or more also helps, as does one big leaf of iceberg lettuce rather than a bunch of little ones
Tomato’s make sandwich’s and burgers soggy…..
Use more bread, tomatoes go directly on the bread, lettuce over tomato, use four toothpicks and slice into four pieces like a club sandwich. Leave the toothpick in place while you eat.
Toast your buns, let the patty rest, don’t go too heavy on the sauce, put a leaf of lettuce (that you washed then dried thoroughly) down on the bottom bun first, use a richer bun like brioche, or any combination of the above
Always wrap your burgers! Damn, people. It’s a proven trick to automatically make them taste better (no idea how or why), but also, you can enjoy the sloppiest burgers with ease.
Extra Large Buns deals with sloppy.
For soggy:
Rest cooked burgers.
Pre-salt tomatoes and onion. Let them sit.
Skip Iceberg lettuce – it’s crunchy water. Use a flat of Green Leaf instead.
Blot all veg and pickles before assembling.
Squirt ketchup and yellow mustard are too thin. As are many mayo brands, especially house brands.
Use a thick dijon mustard, spread thinly.
Use Duke’s mayo, if you can.
I thicken and intensify my ketchup when I first purchase it. Whole bottle into a sauce pan, very low heat, stir occasionally until it’s thicker. You can used less for the same flavor. I often but a tbsp of mild curry powder in it. Very European.
I’m kinda fanatical about burger making.
Shred your lettuce. Put all condiments under the burger. Also drain juices from burger by giving it a little tilt before putting it on the bun.
Pat dry all the veggies, especially the pickles. Take the seeds out of the tomato slices and pat dry those too. Shred the lettuce. Make sure the lettuce is touching at least one of the condiments.
If you wanna get extreme, salt the onions (it will pull out moisture) and pat dry those too.
And for the love of god, put the cheese ON the burger and melt it there. What kind of monster puts unmelted cheese over the lettuce???
It should go bun>mayo>lettuce>tomato>pickles>cheese melted on burger>onion>mustard>bun.
Toast the bun
1. Completely dry your lettuce before putting it on the burger. Slice all veggies thin
2. Don’t over sauce the bread
3. Butter or bacon grease the bread and toast
4. Slotted spatula to drain burger when you lift
5. Same for the onions, don’t use excessive grease because they shrink
Put condiments on top of the meat and cheese and use them to “glue” the produce in place. Putting them on the bread lubricates the bread so everything in between tries to slip out and drip everywhere.