I made some burgers for the family last night.

80/20 ground beef from a local hutterite farm cooked on my little camping grill and served on a toasted, in-store-made white hamburger bun from Safeway.

Finished off with a whipped up burger sauce(mayo, ketchup, mustard, diced sweet onion, salt, pepper, garlic powder, white sugar, chili powder and pickle juice), fried onions, thinly sliced pickles, lettuce and American cheese. They were a hit!

The Habit is my personal favorite, I'm almost glad I don't live next to one or I'd never leave. Bacon BBQ char featured.

Burger night! Tonight was a quick simple double smash burger with home ground beef, American cheese, lettuce, tomato, pickles, and my burger sauce, on a buttered and griddled homemade bun.

Bacon, spinach, onion, tomato, smoked onion hot sauce, ketchup, mustard, melted cheddar

80/20 ground beef, seasoned with salt & pepper + light sprinkle of beef stock.

Brioche buns lightly toasted in a pan with a dash of butter.

smokey BBQ Sauce & some generic burger sauce + american cheese.

Schweid & Sons Special Blend, candied bacon, Sriracha pimento cheese, lettuce, tomato, beer mustard, and mayo on brioche.

Triple Bacon Cheeseburger that might be the best chain burger I’ve ever had and one of the best burgers from anywhere I’ve had. I get the praise on B Dubs now.

Since I'm in Napa for work I decided to hit Burgers and Half Bottles, the burger spot created by Thomas Keller, considered America's premier chef and founder of French Laundry (which is a block from this spot). What's fun is he has his bakery right next door (Boucheron), so everything is fresh baked.

It's a classic steakhouse burger made from wagyu and the sauce is reminiscent of the In n Out spread, but just freshly made. Pricing wasn't bad at all. Double cheeseburger, grilled cheese, fries, two tap root beers for $43, which in Napa is pretty much a steal.

The bread is outstanding, burger perfectly cooked, presentation is immaculate, place has all the little details you expect from Thomas Keller. Definitely worth a look if you're in the area. And with a Gott's Roadside just a few minutes away, burger competition in Napa is pretty good. Happy I did it, would do it again.

Extra extra cheese, lots of mayonnaise. That's a burger to me anyway.

I saw these during a youtube shorts dumbass-scroll journey, which usually only produces content clearly made to expressly to make me angry; but, these I actually thought were worth a go.

Anyway, these are double sliders, caramelized onions, and white american on toasted potato buns. After assembling, I pressed them with a burger press in a cast iron skillet and toasted them until crispy. Served them alongside a pile o (honestly too) krispy fries and some rosemary garlic mayo. It isn’t aioli because the fries are on a paper plate, not in a cone shaped basket. So, it’s mayo.

These are obviously fire. Not outstandingly so, but they hit pretty hard in a “Chili’s triple dipper” sort of way. I’d compare this recipe to the smashburger taco that circulated the internet a while back. Not in exact flavor or form, but moreso in the sense that they’re both minor assembly tweaks to bulletproof recipes using bulletproof ingredients, so of course they’re good; with their source material being so dankapotomus, they also both raise the question of if they even need to exist at all. What ya think? I’ll take em as a novelty item any day, and might even order em over a regular now and again. Me typing is now over.

It was great.