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Those sure do look good.

I’m open to critiques so if you see something wrong let me know we can all use some feedback it makes us better cookers

[img]https://postimg.cc/xkvj7FBy[/img]

Here is final product

Cook them on a flattop next time

2 totally different burgers imo. Flat top are thin with caramelized and crispy edges, and then you have the good ole thick and juicy over the open flame. Both have their place and time.

Yum

Looks good!!!

Not trying to be too critical but what type of beverage is that in the edge of the photo? Which flavor do you think goes well with the burgers?

oh by all means be critical in fact its encouraged and the beverage is probably the best American style larger ive drunk, its Back Forty Beer Co. (tm); Cart Barn Light which is crisp and refreshing and pairs excellent with hamburger its an excellent brekfest beer as well

I actually put Mayo in my burgers. It’s keeps them moist. Don’t use too much or it will come apart. I also add half a ranch pack per pound of ground.

Looks good but would be better with a buttered and grilled bun that was slathered in mayrnaze.

If you have cats, add a few raisins.

The only thing I would gig you one whild bill is that you have a very poor condiment selection for this entry. No dukes with Krystal blend, no jalapenio slices for that extra zip , etc. Also, where are the fries ? Come on Bill your better than this. Reach down and live up to your potential.

All great talking points bpi and there are reasons to the reason why there’s no condomints this was all about being what a cheeseburger is nothing more it’s paying respect to the simplicity of what it is and even more importantly what it’s not. We wanted to feature the burger and didn’t want to disrespect it with putting a bunch of stuff on it there are plenty of burgers that call for Mayo but not this classic. And as far as the fries I’m watching my weight so we skipped the fry and thanks for the feedback

Sounds as if you are accepting mediocrity honestly to me whild bill. See the Tomato Salad in your other entry for more inspiration.

BPI, respectfuly, you are way overthinking this entry, its just a plain old cheeseburger you can dress it up as much as you want but at the end of the day its still going to just be a cheeseburger, and thats the simple beauty of it all that we gave it the respect it has earned and didnt mess with what it is, a cheeseburger and nothing more and nothing less, ithink if you look at it this way you will see it for what it is and it will make more sense

Sometimes we must disagree to agree there wild bill. I've seen your work in the past and this is honestly not nearly as focused as past presentations. No zip no extra zing no flare. these things are what sets your cuisine apart by a country mile.

It a cheeseburger

I'm with Bill on this.

KISS applies here.