Let's talk burger!

Yes! Back in France, we have something called a tartare steak, which is basically a raw burger. Normally us French eat it raw, but I hate raw meat, so I just make up a tartar steak as usual, then I just slap it onto a plate grill, cook for a bit so that it's cooked like a rare steak, and voila! One rare burger! Place it onto toasted white bread (burger buns are a tad too thick for the red juice to seep into) along with a slice of vintage cheddar.
PS. For Goodness's sake, please tell your butcher that you mean to make steak tartare! He will then give you the freshest cuts available. If you buy regular mince, the quality won't be as good, and you run the risk of getting food poisoning.

Here's a link for a steak tartare mix: www.chowhound.com/recipes/classic-steak-tartare-10983

If you make the mix correctly, except adding a bit more herbs than listed, you will have one masterpiece of a burger. Bon Appetit! ?

Ok Can ya score me a Saiga and Vepr?

Well, I think, almost everybody eats burger. At least sometimes. So do I. In germany you can find small burger restaurants almost anywhere.
I tried different types, of course. Pork, beef, chicken, turkey, fish and once kangaroo. It is natural, to try make them yourself.
We do that for several years now and we experimented quite a bit. Be it different sauces, toppings or side dishes.
Selfmade BBQ sauce, honey mustard, or peanutbutter. Selfmade french fries out of fresh potatoes, chicken wings,
Bacon popsicles, baby ribs. Well, out of all that, we made ourselfs a certain standard. Must haves, you can say.
Yeah, I know, just a matter of time, till a wannabe comedian cries out for Kobe beef. Just ignore him.
We have different buns. I prefer thick sliced roasted white bread. But I want to try, making brioche myself.
Our patties are a mix of beef and pork from a lokal butcher. Ratio 60/40. Flavored just with salt and black pepper.
If you say so early enough, you get small sliced raw onions in your patty. For those, who like it.
Why 60% beef and 40% pork? Pork has more fat. Fat carries the taste and keeps it juicy.
Bacon, cross and tasty, covered in maple sirup. I use a silicon brush for the sirup. Roasted onions, nice and crunchy.
Cheese? Cheddar, Emmentaler, Gouda or Chester. I prefer a slice of Gouda or Emmentaler and crumbled Mozzarella.
Sauce? A very thin layer of peanutbutter for my bottom bun, ketchup mixed with mustard on top of my toppings, right under the top bun.
That is my standard burger. I eat it with fries and grilled chicken wings.

So, how about you? Burger: Yes, or no? When yes, how?

I'm from   Fries are delicious! Try it.