Hello everyone! I recently finished up a culinary program and now I am moving on to larger projects. I've had this idea for a long time and its time to make it a reality. I want to make next level burgers and hotdogs. Yes, I know the market is saturated with this specific cuisine, but I want to create something new. Something crazy, never imagined before, with toppings or preparations that no one has seen before. Can anyone give me ideas of crazy toppings or crazy presentations they can think of for burgers and hotdogs. Maybe you've tried a combination that surprised you and you think others might enjoy. You can just throw ideas at me. Of course I have some ideas but I really think the input from others and their opinions is very important. I also just want new ideas and inspiration. Don't be afraid to really go there. Let your imagination run wild. Just throw ideas at me. What do you want to see! Try even thinking of unique fusions of flavors. Please guys, you'd really help out a nice bloke just trying to make it in this competitive field.
Burger Brainstorm Please Help
- Thread starter ha6788
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If you have answers, please help by responding to the unanswered posts.
rodentraiser
Head Chef
Do you put Worcestershire sauce in your burgers? That always adds a kick.
Kaneohegirlinaz
Wannabe TV Chef
Well, I didn't go to culinary school, I'm a home cook, so I have no idea what to say to that question/plea, other than ...
a) what you don't know already
b) what you haven't tried yourself
c) how much is my intellectual property worth
Sorry, I got bupkis ...
a) what you don't know already
b) what you haven't tried yourself
c) how much is my intellectual property worth
Sorry, I got bupkis ...
Andy M.
Certified Pretend Chef
I may be having a Grouchy Old Man moment but why?
A burger is a simple thing. A great burger is still simple with a few simple additions. Making it a foot tall or with avocado or fried eggs or fried chicken or all of the above doesn't make it a better burger.
A burger is a simple thing. A great burger is still simple with a few simple additions. Making it a foot tall or with avocado or fried eggs or fried chicken or all of the above doesn't make it a better burger.
Two ideas... First, use different meats than beef. This one is a ground pork Thai style burger. A Roo burger is probably way overdone, and mostly for tourists.
Then, different bread. This one uses an "everything" bagel -- and it is ground brisket cooked on a smoker.
No recipes. You gotta' do some of the work if you plan to sell them. And, don't you dare ruin a burger by putting beets on it, like every other burger joint in Australia.
G-day!
CD
Then, different bread. This one uses an "everything" bagel -- and it is ground brisket cooked on a smoker.
No recipes. You gotta' do some of the work if you plan to sell them. And, don't you dare ruin a burger by putting beets on it, like every other burger joint in Australia.
G-day!
CD
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Aunt Bea
Master Chef
It seems like you should be coming up with the new crazy ground breaking ideas instead of relying on others to provide them. 
I agree with Andy, sometimes simple and well prepared is best.
I agree with Andy, sometimes simple and well prepared is best.
It seems like you should be coming up with the new crazy ground breaking ideas instead of relying on others to provide them.
I agree with Andy, sometimes simple and well prepared is best.
I'm not opposed to giving a fellow cook, even one trying to start a restaurant, some inspiration, but if they use one of my burgers on a restaurant menu, it better be at the least be named the "Caseyburger."
It is perfectly okay to ask, as long as you are willing to give back.
CD
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To correct you, I am not "relying" on others to provide me with ground breaking ideas. I have made significant progress on my own and this post was simply to get a conversation going around this topic. To know what innovations people want to see. I asked "What do you want to see" as a way to include everyones ideas in the conversion. Next time if you don't have something positive to add to the conversation/thread, don't reply to it.It seems like you should be coming up with the new crazy ground breaking ideas instead of relying on others to provide them.
I agree with Andy, sometimes simple and well prepared is best.
Hopefully, that is the message I conveyed. At least, that was what I meant. I gave you ideas, and said it was up to you to do what you want with my ideas.
You might get better responses if you offered some of your ideas, and asked us what we think. Post a burger recipe, and if it sounds good, we can be your unpaid test kitchen.
CD
Wow ha6788!
To correct you, "simple and well prepared is best" is positive and ignored by you. Nitpick is a word that comes to mind. No reason to thank caseydog for the best advice so far, I guess...
I think the reason a few of us have wondered about your post is the missing part that might be helpful like "This is what I've come up with. Am I on the right track? What else can you think of?" Instead of I've thought about this for a long time, haven't come up with anything I want share, please give me your ideas... This plants the idea of reliance on others for any and all ideas, since you didn't give one example of what you came up with.
So, here is my positive feedback, use a map. Every nation has flavor families/profiles as well as unique ingredients. North African Harissa infused into pickled onions or into the mayo, like the Belgians love to do. (A Belgian Frites stand usually has at least 15 flavored/spiced mayos, for the frites) Could Japanese tempura batter fried something be interesting? Yes, maybe... A slab of Saganaki, from the Greek? A Hummus spread, from the middle east? Think of the dishes and flavors typical from that nation and adapt them to your burgers and dogs. Spain offers tapenades for consideration. Country by country familiarize yourself to those dominant dishes/flavors.
Bun, Burger/dog, condiments, and toppings can all be manipulated to suit your vision. I think in terms of contrasting or complementary flavors when choosing ingredients. Same for texture. What does this ingredient bring to the party and what are the options.
Good luck!
To correct you, "simple and well prepared is best" is positive and ignored by you. Nitpick is a word that comes to mind. No reason to thank caseydog for the best advice so far, I guess...
I think the reason a few of us have wondered about your post is the missing part that might be helpful like "This is what I've come up with. Am I on the right track? What else can you think of?" Instead of I've thought about this for a long time, haven't come up with anything I want share, please give me your ideas... This plants the idea of reliance on others for any and all ideas, since you didn't give one example of what you came up with.
So, here is my positive feedback, use a map. Every nation has flavor families/profiles as well as unique ingredients. North African Harissa infused into pickled onions or into the mayo, like the Belgians love to do. (A Belgian Frites stand usually has at least 15 flavored/spiced mayos, for the frites) Could Japanese tempura batter fried something be interesting? Yes, maybe... A slab of Saganaki, from the Greek? A Hummus spread, from the middle east? Think of the dishes and flavors typical from that nation and adapt them to your burgers and dogs. Spain offers tapenades for consideration. Country by country familiarize yourself to those dominant dishes/flavors.
Bun, Burger/dog, condiments, and toppings can all be manipulated to suit your vision. I think in terms of contrasting or complementary flavors when choosing ingredients. Same for texture. What does this ingredient bring to the party and what are the options.
Good luck!
Linda0818
Head Chef
Well this went sour quickly
However, I'll try and actually answer the question.
Firstly, CD, those burgers are beautiful and I'm going to personally say thank you because you've given me nice ideas. I don't make burgers often, but I just recently got a 5 lb package of ground beef (that I'm planning to portion and freeze this evening) and a nice, juicy homemade burger is always a great idea. I don't eat burgers often, but once in a while I get a craving for one.
Okay, so, to answer the OP's question and stick in my 2 cents, I had an unusual (although simple at the same time) burger over the summer at a cookout. The person who made the burger patties put the cheese inside the burger patty itself. I bit into the burger and melty cheddar cheese was in there. It was quite good. A little messy. But a good burger is supposed to be messy!
However, I'll try and actually answer the question.
Firstly, CD, those burgers are beautiful and I'm going to personally say thank you because you've given me nice ideas. I don't make burgers often, but I just recently got a 5 lb package of ground beef (that I'm planning to portion and freeze this evening) and a nice, juicy homemade burger is always a great idea. I don't eat burgers often, but once in a while I get a craving for one.
Okay, so, to answer the OP's question and stick in my 2 cents, I had an unusual (although simple at the same time) burger over the summer at a cookout. The person who made the burger patties put the cheese inside the burger patty itself. I bit into the burger and melty cheddar cheese was in there. It was quite good. A little messy. But a good burger is supposed to be messy!
Linda0818
Head Chef
Beat me to it.
Thank you for your reply. My bad for not providing examples of my work. Taking the time to curate menu items that reflect my unique and personal vision isn't something i just want to put out there for the public to view. One key lesson i've learned in culinary school is when you are coming up with a menu or dish is to conduct research and ask questions, especially if you're facing a road block. Making this post and asking these questions was my way of connecting with people from all walks of life and from different parts of the world. My intention wasn't to rob ideas from everyone and make them my own. It was to hopefully reach people from all over the world. A well thought out curated menu, which is what i have been working on for a couple years now, is mindful of diversity.
With that being said, I appreciate the advice you gave in the third part of your reply. i have dabbled in different types of sauces and mayos, since that is one way you can get away with being the most creative. One that stands out the most, that i've come up with is a honey horseradish sauce that i made last Christmas. It was absolutely a stand out, paired with the prime rib i made.
Hi thank you CD. I love the idea of the Thai burger. Ive actually been working on different burger meat blends and hotdog meat blends. What i've found is that hamburger meat that has some pork in it, really takes it to the next level. The only issue with that is that many people nowadays are opposed to consuming pork products.
Moreover, couple years ago i made a burger with peanut butter glaze and homemade grape compote. The grape compote was a lot more fresh than the usually canned grape jelly so it added a tasty edge since i didn't make it too sweet. It was pretty good, but i don't know how well that would land with folks, especially now that everyone seems to have a nut allergy haha.
Some ideas that i've come up with for toppings, that i consider a success is battered fried green tomatoes instead of regular tomatoes. That was a favorite in the test kitchen. Make sure you salt them well too. Another one is topping my burgers off with bone marrow. Yes i know that could get pricy, but that would solve the issue around the pork blend. I find that it gives such a fatty delicious flavor that is unbeatable. similar to the pork blend.
Have you considered beef tallow instead of bone marrow? Cheaper, and still very rich in flavor. A pork/beef mix sounds good, and would work in Texas -- I think -- I don't recall ever seeing it on a menu here.
If you don't already have a smoker, get one. Burgers soak up smoke like a sponge. In a restaurant setting, you could par cook them on a smoker, then keep them refrigerated until an order comes in, then toss them on a flat-top to (is that what they are called down there?) to finish cooking and heat through.
I'm a Texan, but not a big fan of fried green tomatoes, even though I am supposed to like them.
But, worth a try. I'd use bread crumbs instead of a batter, but try both ways and see what you think.Feel free to bounce ideas off us. Speaking of "bounce," you aren't planning a kangaroo burger, are you? I have feeling that is "tourist" meat, kinda' like alligator from SE Texas, where I grew up, and never once ate alligator until I moved to Dallas.
CD
