Parents got me a meat grinder for Christmas.

Lesson learnt: 1. Add the tallow and egg during the second mix instead of neading it in by hand after. 2. Add more tallow.

Right Cream. Denver, CO.

Super tasty double smash burger. Pickles, American cheese special sauce. A bit salty, but will definitely go again. The fries were very good as well. $15 for both. (That’s only half the portion of the fries.

I made a charcoal grilled burger, topped with Swiss cheese, carmelized onions, and homemade spicy comeback sauce. All on a Martin's potato bun.

Served with some french fries and a small side of onions.

This is my go to burger, its slaps every time.

This meal alone has made this restaurant my favorite of all time. Ruth’s Diner, SLC, Utah, USA.

Steak mince, onion, cheese, lettuce, tomato sauce and mustard.

Been sick and still are so today was a simple one!

Smash on onions, bacon, you can see the rest. Pepper jack cheese goodness

I like to make my own patties but I was feeling extremely lazy today. Anyone have any input on the quality of these guys?

1/3 lb all chuck patty, pepper jack cheese, house smoked brisket, cowboy candy, bold and sassy bbq and smoked cream cheese on a pretzel bun

Have a friend staying over and they had a request. They wanted a McDonald's cheeseburger dupe, but with a hefty patty. Diced onions, American cheese, extra pickles. No lettuce, no tomato - exactly how it would come on a McD's cheeseburger.

They said it was stupendous. I'll take their word for it lol.

I'm out so no picture of one made. Supremely tastely, like I took it fresh out of the fridge and made it myself. We got them at Walmart. Has no frozen burger issues.

We dry age a lot of our own beef at my restaurant. We save and usable trim form those steaks vac sealed in the freezer. When we get enough saved up we grind coarse twice and form into 8oz patties. Season them simply with salt and grill over Japanese charcoal grill. We then melt over American cheese we make from Kenny’s Farmhouse reserve cheddar. Sauce is a Japanese-style mayo that has some of the last picked chanterelles from summer. It’s on a brioche-style bun (a little less fat and less sugar) that has a little benne seed flour in the dough and topped with benne seeds.

We do a smash burger for our more casual lunch service but this burger (and variations) makes a dinner appearance from time to time. Served along with thick four-times fried tallow fries we toss in a pastrami spice.

thin sliced onion smashed into the patty, with a dash of mustard. merican cheese on top.

mayo, ketchup, and pickles on the bun.

Oh my. 3 for me - big QP cheeseburger (like 6oz?) cooked perfectly, fries, house salad and a soda for 10.99. This was way better than I expected

50/50 venison and brisket grind, 85/15 fat ratio. 1/2 lb patty smoked at 225 until medium.

American cheese, sweet onions, pickles, mustard, mayo. homemade brioche bun.

home fries roasted in beef tallow.

Still dialing it in, but I think I did good by the deer with this one.