: The discussion collects diverse preferences and practical techniques for constructing a satisfying hamburger, focusing on toppings, bun choices and cooking methods. Contributors repeatedly contrasted thin, smashed patties cooked on a very hot flat surface with thicker, griddled or charcoal-cooked patties. Debate centred on bun selection (brioche, potato roll, kaiser, ciabatta and alternative buns), cheese types (American and cheddar most often cited), and popular toppings such as pickles, onions (raw, grilled or pickled), lettuce and tomato. Several commenters emphasised assembly techniques – buttering and toasting buns, using a thin layer of mayonnaise to protect the bun from juices, and steaming buns under the lid for melting cheese. Regional and stylistic variations, from Oklahoma onion burgers to smoked preparations, illustrate how method and toppings interact to define a favourite burger.
Cooking methods and what they deliver: Smash-style cooking was frequently recommended for maximum crust and quick rendering of beef fat; typical instructions call for a very hot cast-iron, carbon-steel or stainless steel surface and aggressive flattening of loosely formed balls of beef to create lacy, crispy edges. By contrast, thicker patties seared on a flat-top or charcoal grill produce a meatier bite and more pronounced smoky flavour. Some contributors described two-stage approaches: low-and-slow smoking or indirect cooking followed by a direct sear to finish. Cast-iron searing, flat-top finishing and charcoal grilling were all presented as valid approaches, each favouring different bun and topping choices.
Buns and cheese: pairing with method: Bun choice repeatedly influenced preferred cooking style. Softer, pillowy options such as brioche or potato rolls were recommended by some for their ability to compress without bursting, while others argued that sweeter brioche can unbalance a burger and that potato rolls or plain white rolls offer better structure. Toasting and buttering were common recommendations. Cheese selections leaned toward American for its melting properties on smashed patties and medium cheddar or sharper cheeses for thicker, meaty patties; several contributors advised applying cheese just before removing the patty and covering briefly to promote melting.
Toppings and sauces: common and creative combinations: Core toppings across many responses included pickles, onions (raw, grilled or caramelised), shredded or whole-leaf lettuce and tomato when in season. Mustard, ketchup, and mayonnaise featured prominently; a recurring suggestion was to spread a thin layer of mayonnaise on the bottom bun to act as a moisture barrier. Specialty suggestions ranged from onion jam, burger sauce (mayo, ketchup and dill relish variants), pickled onions, to blue cheese, green chiles or avocado.
Regional styles and notable builds: Several named styles appeared repeatedly: classic smashed doubles with American cheese and pickles; Oklahoma-style onion burgers that cook thin patties directly atop a mass of thinly sliced onions; Juicy Lucy–style stuffed cheeses; and pub or cookout-style thicker patties cooked to medium or medium-rare. Variants included smoked-then-seared patties, burgers topped with bacon and jalapeños, and patty melts built on toasted bread rather than a roll.
Practical assembly tips and final notes: Practical techniques recurred across the discussion: form patties loosely, salt and pepper immediately before cooking, apply cheese near the end of cooking, toast and butter buns, and use a thin spread of mayonnaise to protect the bun from juices. For smash burgers, use very high heat and a sturdy press; for thicker patties, sear hot and finish to the desired internal temperature. Many contributors emphasised keeping the final burger a manageable height to allow easy eating.
- Protect bun from juices: thin mayo layer on the bottom bun.
- For melty cheese: place cheese on shortly before finishing and cover briefly.
- For crisp edges: smash on a screaming-hot flat surface.
- For smoky flavour: charcoal or wood-fire grilling, or smoke then sear.
- Use softer buns for messy builds; firmer rolls for structural support.
| Method | Characteristic | Typical patty style | Common pairing |
|---|---|---|---|
| Smash (cast iron/flat-top) | Very hot surface, lacy crispy edges | Thin, smashed patties, often doubles | American cheese, pickles, grilled or raw onions, soft rolls |
| Charcoal/wood grill | Smoky flavour, direct flame char | Thicker patties, seared to medium/medium-rare | Potato rolls or toasted buns, sharp cheddar or Swiss |
| Flat-top / seared | Even sear, controllable crust | 1/3 lb or similar thicker patties | Grilled onions, arugula, cheddar, toasted brioche or potato bun |
| Smoker + sear | Indirect smoke flavour, finished with direct sear | Thicker patties finished hot | Melty cheese after sear, pickles, barbecue or mayo-based sauces |
Conclusion: The thread emphasises that there is no single universally superior hamburger; preferred outcomes depend on the desired texture, flavour and handling. Smash techniques prioritise pronounced crust and fast cooking; thicker patties and charcoal lend smoke and chew; toast, bun softness and cheese choice should be selected to complement the chosen cook method. Toppings range from minimal (salt, pepper, pickles, American cheese) to complex (onion jam, blue cheese, chiles), and simple assembly practices – light mayo to protect the bun, toasting or buttering, and applying cheese at the end – were widely endorsed. The most practical takeaway is to match bun, cheese and toppings to the cooking method and to keep the final assembly balanced and manageable for eating. Experimentation within these frameworks allows consistent, repeatable results.