AHA! I thought there was something like that out there. Oh, well. My search fu has been pretty mid lately 
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ETA: Occasionally, when I feel like going whole hog (SWIDT), 2-3 slices of good bacon absolutely have a place on my burger.
I’ve also put havarti & raclette on the patty.
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Twin topics.
No worries. 
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Phew! Good food deserves more than one thread, anyway 
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You have to have the right toppings to make a perfect hamburger!
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1/4-1/3 lb patty, salt and pepper, on the grill till med rare. White American cheese (no orange cheese plz)
homemade Russian dressing, thin sliced red onion. Toasted roll, not too thick and a good dill pickle on the side. YUM!
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I have preferences like everyone and as a food site, people get specific because that’s the point. That said, these kind of conversations about the perfect burger remind me of a long form write up in the old East Bay Express a free weekly in SF Bay area in the 80s (not the current or last few iterations) about the perfect, best breakfast. When I say long form, I mean long…because it went on and on. Touched on all the possibilities, likes, dislikes. After going through it all the author hit on their conclusion…the best breakfast was situational and contextual. It was a 5 a.m. breakfast in Pennsylvania coal country at travel companion’s mom’s house, after driving all night. Nothing special, scrapple and eggs. It was the best because they were starving, freezing cold and it was unexpected…but it hit the spot.
In any case: good bun toasted or griddled, decent beef 80/20, 5-6 oz, medium rare, good tomato and lettuce, thousand islands or secret sauce.
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I had one back in the 60s. Yes, it was bad.
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+1. I do not like any egg on my burger. never understood that fad. Egg has got nothing on bacon in the burger world, IMHO.
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Hunger makes the best sauce.
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“Like” is not the word I’d generally use.
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The perfect burger has no cheese in my world. I will contaminate burgers for others with cheese if requested but mine will remain pristine
A 5 PvZ patty with Worcestershire lightly splashed, grilled to just under medium. Toppings as the fridge has. Available or mood strikes. Just no cheese
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PvZ?
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Ounce. Tried to abbreviate as oz. Auto correct must have ate organic carrots
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About 1/3 lb of beef, hand formed (although @linguafood 's recommendation of the Wegmans brisket/chuck burgers have found a place in my freezer), seasoned on both sides lightly with s/p, cooked to medium rare if I’m not distracted, topped with Kraft American cheese, part crispy/chewy bacon, with a small squirt of Heinz Simply Ketchup on the bottom Brioche bun which has been lightly toasted.
Sometimes add-ons:
Lettuce (butter or green leaf)
Caramelized onions
Worcestershire sauce
Hoisin with sriracha mayo
And for a lamb burger: seasoned with ground sumac, dried oregano, and s/p, with a lemony, garlicky aioli on top, put on a lightly toasted brioche bun.
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1/3 lb. burger with cheese, bacon, avocado on grilled bun. Maybe a combo of ketchup, mustard. No veggies. They just fill you up. My husband prefers medium rare, but I’m one of those “no pink” people. I just don’t trust underdone hamburger meat. Give me gray any day of the week.
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I think the source of one’s burger meat is definitely important — many folks I know prefer to grind their own mixes, some of whom are on this very site.
I’ve been risking my life at many places that don’t list the farm the cow was raised on by ordering burgers rare to mid-rare forever
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Guilty as charged. At least I’ll die happy. Hopefully.
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Same here.
AMEN!!!
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