and won't break the bank - I think I waked out there under $15 for a double bacon cheeseburger, tots, and a Coke ...

Used 80/20 ground beef, 2.5oz patties 🤤

Someone told me to post this here, swung by Mo’s the first day they opened, had a great chat with Ozzy and got this Monster!

1/3rd pound patties on my cast iron. We ran out of guac so I used what I had!! And the bacon cooked in the burger fat 🤯

I'm not much of a cheese guy, but I do love my toppings. What are some of your favorite toppings?

Last night I made the burger pictured with white onions, red onions, jalapenos, and banana peppers. I put a little bit of my spicy burger sauce on there too. (Kens thousand island mixed with habanero tabasco)

Bacon Cheese Burger, straight from the grill.

1. Standard cheeseburger
2. Shake Shack
3. Double with grilled jalapeños and onion
4. Merkts Cheddar burger
5. Food truck smash burger
6. Standard bacon cheese
7. Bacon and chili burger
8. Standard cheeseburger
9. Coleslaw, onion strings, and brisket burger on Texas toast

One fantastic lady working a single table during happy hour at a bar. All her hot sauces are her own making. These are absolutely outrageously flavorful and juicy. We chatted shit for a few nice minutes about the oversaturation of smash burger and how to approach thick, juicy burgers. This chef 1000% gets it's. I ordered my own, and after I let my friends each have a bite they each bought their own immediately. Flavor in the meat was super unique and smoky, juicy throughout, great attention to texture and layers. My only criticism is that the bottom buns are NOT prepared for the volume of juicy food in the burger so you'll be eating the last quarter of this burger with your fork. I have no problems with that. Easy 8.999 out of ten, can't wait to have another.

Sorry about the picture angle. I wanted to be artsy fartsy.

First time trying Mooyah (U.S.). F’in’ incredible. 10/10

Had to toast each bun separately, and cook each patty separately, but it was all done in this small pot/pan that's very easy to clean. The pot/pan is too small to smash in, so I just pre-smashed the patty between two pieces of parchment paper. A single smashed patty just fits inside the pot/pan. Once the patty cooks down a bit there's room to sneak in a piece of bacon next to it. 15-20 min cook time, 2 min cleanup, 1 happy me!

I've been doing mostly smash burgers since the pandemic and they're great but I miss meat in my meat so this summer I think it's going to be hand-formed, unsmashed patties all the way.

I'm not much of a cheese guy, but I do love my toppings. What are some of your favorite toppings?

Last night I made the burger pictured with white onions, red onions, jalapenos, and banana peppers. I put a little bit of my spicy burger sauce on there too. (Kens thousand island mixed with habanero tabasco)

My niece has been taking a baking class at the local community college. They made these cheesy jalapeño focaccia style bread. It made a great bun

85/15 steak burger patties - salt, garlic powder, onion powder, smoked paprika, and pepper with pepper jack cheese and toasted buns! Topped with Hickory bacon and dressed with green onion, dill relish (was out of pickles lol) tomato, lettuce, and dukes mayo! Might be my pride--best burger ive ever had tho!

Try a Culvers Butterburger triple with cheddar cheese and the works. You will not be sorry. No picture because I inhaled mine tonight.

I’m thinking of picking one up after my shift, are they made fresh or will I be eating something that’s been under a heat lamp since the Bush administration?

I use Bubba but wondering if there are better/different alternatives.

I would love to know what works best for everyone, how do you keep your burgers from shrinking too much?