Food Thread: Burger, Burger, or Burger [CBD]

I divide serious burgers into two groups. The first is the gourmet burger; made with great beef cuts on an excellent bun (brioche usually), with good cheese...and nothing else. The second is sort of a fast-food burger, but a step up from McDonald's (although I love those burgers too). This burger is made with a wider and thinner patty, and has all the bells and whistles. Lettuce and tomato and pickles and onions and bacon (duh) and anything and everything else one can imagine. There is however one absolute; there must be sufficient sauce or dressing or juice to make it messy. Really, what's the fun of eating a big sloppy burger if it isn't sloppy?

What say you Horde? What is your perfect burger? Gourmet? high-end fast food? Luncheonette griddled?

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I found this recipe for pasta with lemon-chile pesto with grated egg in an irritating article called, "How to Make Pasta in 2015: The New Rules of Pasta." The "rules have changed?" Really? Whose rules? Not mine? I have one rule: If it tastes good I'll cook it and eat it. That being said, the recipe looks great and combines some classic pasta ingredients.
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Crab vs. Octopus

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The classic Manhattan and Old-Fashioned recipes call for a Maraschino cherry. But I have always preferred a twist of lemon over the chemically sweetness of mass market cherries. Here is one more example of the the inferiority of maraschino cherries.
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Not that we need another example of the lunacy and terminal strangeness of the Japanese, but here is a three second dumpling process....or an ad for 4G....

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Fried Onion Dip. Oh, man! I love this kind of stuff, and I love that it is an unabashedly fatty, unctuous joy!
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This is a recipe from Barbara Lynch who is a one woman restaurant juggernaut in Boston, and a great chef to boot. I have eaten in two of her restaurant's, and they were impressive indeed. She knows what she is doing.

This recipe is a good example of a chef who recognizes that ingredients and conditions and tools are not consistent...that some adjustment is necessary. The recipe is a fair amount of work, but it is fun, and the end result is a very satisfying meal.

Poulet au Pain

(Barbara Lynch)

Ingredients
3 cups all-purpose flour, plus more as needed
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
1 tablespoon olive oil
2 celery stalks, peeled and chopped
1 medium carrot, peeled and chopped
1 medium onion, chopped
1 tablespoon chopped fresh rosemary
1 3-to 3 1/2-pound chicken, giblets and excess fat and skin removed, bird patted dry
freshly ground black pepper
1 large egg, beaten

Instructions

To make the bread dough, combine the flour, salt, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix with the paddle, stopping the mixer occasionally to break up bigger chunks of butter with your hand. Add 1/2 cup water and continue mixing until the dough begins to come together. At this point, turn off the mixer and switch to the dough hook (scraping all the dough off the paddle first, of course). Knead the dough with the hook until it comes together in one mass, 1 to 2 minutes.

Turn the dough out onto a lightly floured surface and continue to knead it by hand, pushing it away from you with the heel of your hand, folding it over, giving it a quarter turn, and pushing it away again until it feels nice and elastic. If the dough is very sticky, add a little more flour to it as you knead. Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.

Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the celery, carrot, onion, rosemary, and a pinch of salt and cook, stirring occasionally, until the vegetables are just tender but not colored, 8 minutes. Let cool.

Clip the chicken wings off at the body and save for making stock or discard. Season the chicken liberally inside and out with salt and pepper. Stuff the bird with the cooled vegetables and tie the legs together with kitchen twine.

Heat the oven to 400F. On a very lightly floured surface, roll the dough out to 1/8-inch thick; this will take some muscle. If the dough is very stubborn, let it rest for a few minutes before trying to roll it some more. Put the chicken on the dough breast side down and wrap the dough up and around the bird, encompassing it completely and overlapping the dough. (If there is a lot of overlap, trim the dough.) Pinch the seams together to keep them closed. Turn the bird over and put the bird seam side down on a baking sheet.

Brush the dough all over with the egg and sprinkle it lightly all over with salt. Bake until the chicken is cooked through and the bread is a lovely golden brown, 1 to 1 1/2 hours, depending on the size of the chicken (an instant-read thermometer inserted through the crust into the breast should read 170F).

Let cool for at least an hour, preferably 2, before tearing it apart and serving.

Posted by: Open Blogger at 04:00 PM

Comments

(Jump to bottom of comments)

1 Burger, bun, bacon, beer.

Boom.

Posted by: All Hail Eris at March 01, 2015 04:03 PM (KH1sk)

2 My tastes have changed significantly in recent years. With burgers probably more than any other food. I used to like sloppy burgers with lots of stuff on 'em. Now > 1 condiment per burger tops, no more than one kind of cheese. I more go for quality meat and bunnage than stuff that can mask lesser quality meat and bunnage. One of the best burgers in recent memory didn't even have cheese....just a slice of onion on a great coarse-ground burger on a great toasted bun. All I need right there.

Posted by: ghost of hallelujah at March 01, 2015 04:04 PM (7RXcs)

3 Fuddrucker's is probably the best burger available locally. They're a chain but I think they may only be in the South.

Posted by: Null at March 01, 2015 04:05 PM (xjpRj)

4 What say you Horde? What is your perfect burger? Gourmet? high-end fast food? Luncheonette griddled?

I've found mos "gourmet" burgers to be either not-that-good or just OK... with pretentious pricing.

Nothing like a good gooey burger. Make mine In N OUt "Animal Style"

Posted by: The Animal Hat at March 01, 2015 04:05 PM (0Ew3K)

5 Posted by: ghost of hallelujah at March 01, 2015 04:04 PM (7RXcs)

I like both styles. I think there is a place for both in the renaissance eater's life.

Posted by: CharlieBrown'sDildo at March 01, 2015 04:06 PM (Zu3d9)

6 Fuddrucker's is probably the best burger available locally. They're a chain but I think they may only be in the South.

Posted by: Null at March 01, 2015 04:05 PM (xjpRj)

They're on the West coast and have been for decades.

Posted by: Hatruckers at March 01, 2015 04:06 PM (0Ew3K)

7 Posted by: The Animal Hat at March 01, 2015 04:05 PM (0Ew3K)

Agreed. The "gourmet" burger is a tougher one to find. Mostly because people confuse pretentious and pricey with "good."

Posted by: CharlieBrown'sDildo at March 01, 2015 04:07 PM (Zu3d9)

8 NTT is Nippon Telephone, it's a phone ad.

Posted by: Nip Sip at March 01, 2015 04:07 PM (0FSuD)

9 worst burger I ever had > Red Robin Only been there once and I don't see ever going back. Char-grilled is great but a burger done on a griddle where it gets that crust is a thing of beauty.

Posted by: ghost of hallelujah at March 01, 2015 04:07 PM (7RXcs)

10 Whopper no cheese for me. What chemicals give it the flame-broiled taste?

Posted by: the littl shyning man at March 01, 2015 04:08 PM (U6f54)

11 Whopper no cheese for me. What chemicals give it the flame-broiled taste?

Posted by: the littl shyning man at March 01, 2015 04:08 PM (U6f54)

12 The perfect burger is the Boursin-Pickapeppa special at the Martin Wine Cellar in New Orleans. Clearly.

Posted by: Phinn at March 01, 2015 04:09 PM (DLUnW)

13 Double posts r easy with iPhone

Posted by: the littl shyning man at March 01, 2015 04:09 PM (U6f54)

14 guacamole on a burger or saut�ed mushrooms on a burger.
no Lettuce or mayo please!

Posted by: willow at March 01, 2015 04:09 PM (nqBYe)

15 3
Fuddrucker's is probably the best burger available locally. They're a chain but I think they may only be in the South.

Posted by: Null at March 01, 2015 04:05 PM (xjpRj)

They use to have one in the Home Depot? Gone now. I haven't seen a stand alone store in a long time.
Never at a Five Guys, but people rave about them. Bad Daddy's a chain started in CLT, has pretty good burgers, not as good as this would have you believe, but better than average.
I'll tell you a fresh double cheese burger from Burger King is pretty damn good and cheap too.

Posted by: Nip Sip at March 01, 2015 04:10 PM (0FSuD)

16 Favorite?

Free.

Posted by: eman at March 01, 2015 04:10 PM (MQEz6)

17 Hola horde chefs. I make a tasty meatloaf but it usually crumbles. Do I need to use bread crumbs rather than a bit of oatmeal as my 'sponge'. Press it more firmly in the pan or what?

Posted by: PaleRider at March 01, 2015 04:11 PM (7w/kf)

18 I don't know if duck fat fries are pretentious, or just genius, but they are delicious.

Now I want fries.

I've saved up about two cups of bacon fat so as to not gum up the drain. Can fries be cooked in bacon fat?

Posted by: All Hail Eris at March 01, 2015 04:11 PM (KH1sk)

19 ...and bacon. yes bacon

Posted by: ghost of hallelujah at March 01, 2015 04:12 PM (7RXcs)

20 What say you Horde? What is your perfect burger? Gourmet? high-end fast food? Luncheonette griddled?

Current favorite is a Whataburger bacon-cheeseburger with green chile. Sure they charge extra for the chile, but it's worth it.

Posted by: Blanco Basura at March 01, 2015 04:12 PM (UVfht)

21 mm also pickled peppercinis (sp) on a burger is yummy.

Posted by: willow at March 01, 2015 04:12 PM (nqBYe)

22 There should be something to make the dough rise in that recipe. Just water + flour = hardtack.

Posted by: Ed Anger at March 01, 2015 04:12 PM (RcpcZ)

23 Burger Lounge restaurants in So Cal make delicious gourmet burgers and have monthly specials like elk or bison burgers. They make the best vegetarian burger I've ever had with quinoa. I will often order that instead of the meat one, oh, and delicious fries and onion rings and shakes. If you're near one in LA or SD, you should try it.

Posted by: keena at March 01, 2015 04:13 PM (RiTnx)

24 Fried Onion Dip. Oh, man! I love this kind of stuff, and I love that it is an unabashedly fatty, unctuous joy!

I've made Ina Garten's version of this several times. (She doesn't go through the clarified butter step).

Mmmmmmm!

Posted by: Tami at March 01, 2015 04:13 PM (v0/PR)

25 There is a place in CLT called "Brooks Brothers". Two white guys, twins, named Brooks. They are in the ghetto, but their burgers are to die for. Take out only or stand at the counter.

People line up at 11 for lunch take out.

Posted by: Nip Sip at March 01, 2015 04:13 PM (0FSuD)

26 The bun is more important than people realize. Go for a good Kaiser roll or an onion roll from the bakery section of the supermarket. DON'T get the packages of hamburger buns from the bread aisle. One touch of meat juice and those things turn into goo.

As to condiments, I've definitely become more of a purist as I get older. My rule of thumb is no more than two things on a burger: onions and tomato, sauteed onions and pickle, hot peppers and cheese, bacon and mushrooms . . . whatever the combination, limit it to two things. More than that and the flavors just crowd each other out.

The more fat in the meat, the better. The 80 percent lean is the LEANEST ground beef one should use for burgers. If you can find 70 or 60 percent, grab it!

If you don't have good-quality beef, you can play around with mixing things into the patties. Minced garlic and onion, grated cheese, sriracha sauce . . . lots of possibilities. Breadcrumbs are a nice addition to ground beef, especially if you're trying to stretch a pound to feed five people, and it gives them a nice crust.

I have my own grinder, and one experiment I plan to try this summer is mixing meats: grind up some inexpensive beef with some chunks of bacon, or maybe even some organ meat.

Posted by: Trimegistus at March 01, 2015 04:13 PM (6W+g+)

27 Anyone in the Boston area eat a Wahlbuger? I like that Wahlberg brother.

Posted by: Bob Belcher at March 01, 2015 04:13 PM (glJL/)

28 I make a stuffed Blue Cheese Burger that's pretty freaking good.

When you bight into the burger the blue cheese just oozes out.

Serve it with some sauteed onions on a toasted bun with Mustard/Mayo/Ketchup sauce and you're flyin'

Posted by: Kreplach at March 01, 2015 04:13 PM (W7O4a)

29 Do I need to use bread crumbs rather than a bit of oatmeal as my 'sponge'. Press it more firmly in the pan or what?
Posted by: PaleRider at March 01, 2015 04:11 PM (7w/kf)
---
Same thing happened to me a couple days ago when I used oatmeal instead of bread crumbs. It was tender and delish but refused to hold its shape and crumbled into a mushy pile. I put it in spaghetti sauce -- problem solved.

Posted by: All Hail Eris at March 01, 2015 04:15 PM (KH1sk)

30 My favorite burger isn't technically a burger. The Black Pearl in Newport serves a petit tenderloin topped with saut�ed mushrooms, onions and b�arnaise sauce on an onion roll. Absolutely delicious.

But there is also a local's pub that I actually hit last night that makes what I guess would be called a gourmet burger with blue cheese that is awesome. And because the place caters mainly to locals the prices are actually pretty good.

Posted by: JackStraw at March 01, 2015 04:15 PM (g1DWB)

31 Oh, man! I love this kind of stuff, and I love that it is an unabashedly fatty, unctuous joy!

I prefer my burgers not to have an attitude, thank you.

Posted by: pep at March 01, 2015 04:16 PM (4nR9/)

32 Growing up in Louisiana we had a Greek burger place named Mary Anns similar to the SNL , Cheeseburger, Cheeseburger place. The black waitress behind the counter would take the order and scream it to the Greek owner chef. No hesitation when ordering or she would skip you.

Posted by: Bob Belcher at March 01, 2015 04:17 PM (glJL/)

33 Phinn: I didn't know anyone else knew about Martin's! They've quietly become one of the best restaurants in N.O.!

Posted by: Trimegistus at March 01, 2015 04:17 PM (6W+g+)

34 Culver's is the best burger chain

Posted by: The Dude at March 01, 2015 04:18 PM (SyKbw)

35 worst burger I ever had > Red Robin Only been there once and I don't see ever going back. Char-grilled is great but a burger done on a griddle where it gets that crust is a thing of beauty.
Posted by: ghost of hallelujah at March 01, 2015 04:07 PM

My wife does the best burger on a griddle lately after watching a show on the food channel about WI restaurants doing burgers all kinds of ways.

Make the hamburger into a ball. Get the griddle good and hot. Place meat on griddle and proceed to flatten, salt at this point if you want. Makes a great burger w/ that crust you (and I) like.

Posted by: Farmer at March 01, 2015 04:18 PM (3hlFs)

36 Being a Paleo eater ... give it to me without a bun. Burger, onions, tomato, and jalapenos makes it pretty durn good. Add bacon, and I'm hooked!

Posted by: Empire1 at March 01, 2015 04:18 PM (KeA4V)

37 Time to fry up some bacon and make a bacon cheeseburger sans bun. I'm so suggestible!

Posted by: All Hail Eris at March 01, 2015 04:19 PM (KH1sk)

38
Posted by: Farmer at March 01, 2015 04:18 PM (3hlFs)

a smashed burger, it's what Culver's does

Posted by: The Dude at March 01, 2015 04:21 PM (SyKbw)

39 So rather than try to make roux in the teflon pan on the ceramic stovetop I binged microwave roux and tried it. Worked great except, the new microwave has fast start buttons, push 1, 2 or 3 once and a few seconds later it'll start up for 1 2 or 3 minutes. 2 minutes at a time worked great til it was cooking then burned the crap out of it. Black gritty and smoking is not the way roux is supposed to be right? Restarted in 15 second and stir cycles in a 2 cup Pyrex measuring cup. Worked like a champ ~5 minutes, no splatter, nice chocolate.

Posted by: DaveA at March 01, 2015 04:21 PM (DL2i+)

40 Mmmmmmm, burgers!

Posted by: Homer Simpson at March 01, 2015 04:21 PM (LTX9P)

41 The perfect burger is one made from fresh ground meat and grilled over a charcoal bricket grill. Add mustard, ketchup, onions and pickles. Serve with fresh cooked french fries.

And guess what, that is what I was planning for supper tonight. Unfortunately I don't have a grill and even if I did I would still have to do it inside as we have cold ass damn rain going down now.

Posted by: Vic at March 01, 2015 04:21 PM (wlDny)

42 I don't know if duck fat fries are pretentious, or just genius, but they are delicious.
Now I want fries.
I've saved up about two cups of bacon fat so as to not gum up the drain. Can fries be cooked in bacon fat?
Posted by: All Hail Eris at March 01, 2015 04:11 PM

I don't know about bacon fat...but Five Guys does their fries in peanut oil and they are delicious! As are their hot dogs, they split them and do them on the grill.

Posted by: Farmer at March 01, 2015 04:22 PM (3hlFs)

43 Chain burgers are fine, but they will always be chain burgers. Try a burger from the Stage Left in New Brunswick... Don't forget to bring money.

Posted by: Trainer at March 01, 2015 04:23 PM (7EbAY)

44 I don't know if duck fat fries are pretentious, or just genius, but they are delicious.

You don't hear about them, because every persons that's ever tried them had an immediate coronary.

Posted by: pep at March 01, 2015 04:24 PM (4nR9/)

45 Fries can be cooked in bacon fat. Yummy, but I don't do fries any more. (8

Posted by: Empire1 at March 01, 2015 04:24 PM (KeA4V)

46 Actually the best burger I ever had, and it may have been that I was just super hungry and a tad drunk, was at "Bricks on Boundary" in Beaufort SC . It's kinda across the street from the Cemetery on Boundary.

Posted by: Nevergiveup at March 01, 2015 04:25 PM (nzKvP)

47 I recently learned why Wendy's burgers are square. It's a little tribute to Dave Thomas's grandmother, who always told him never to cut corners.

Posted by: Prothonotary Warbler at March 01, 2015 04:28 PM (5pg79)

48 I'm not picky about burgers. I like both styles with a caveat-- the gourmet burger can have exceptional ingredients but it needs to be unpretentious. It has to remain true to the things that make a burger great: good meat (possibly aged prime beef, hand-chopped), nice bun, great sauce, and trimmings that enhance the whole effect.

That said, I also have cravings for a Fat Burger a few times a year. Oh and home-grilled in the backyard.

Posted by: jix at March 01, 2015 04:29 PM (/AU0d)

49 Culver's

The one down the street does the ice-cream vs. burger sign board mashup, which leads to
"Chocolate Ripple"
"Chicken Taco Salad"
and even more interesting combos now that
"Walleye is back"

Posted by: DaveA at March 01, 2015 04:30 PM (DL2i+)

50 High end burger joint for me. Five Guys, makes a mean burger and does it well.

Posted by: Picric at March 01, 2015 04:30 PM (QnQ+g)

51 18 All Hail Eris at March 01, 2015 04:11 PM (KH1sk)

Duck fat fries!!!

Posted by: jix at March 01, 2015 04:31 PM (/AU0d)

52 Sometimes the best Burger is the one you have to drive the least out of your way for. And in general asking your wife to bring you home a burger means it will be cold and suck. Just saying

Posted by: Nevergiveup at March 01, 2015 04:32 PM (nzKvP)

53
33
Phinn: I didn't know anyone else knew about Martin's! They've quietly become one of the best restaurants in N.O.!

We go way back. I understand they were badly looted after Katrina. But they planned to rebuild. Did they ever reopen the Uptown location?

Posted by: Phinn at March 01, 2015 04:34 PM (DLUnW)

54 Burgerfry. With an egg.

Posted by: brando at March 01, 2015 04:34 PM (Kkrxr)

55 Me no like burger.

Posted by: chique d'afrique (the artist formerly known as african chick) at March 01, 2015 04:34 PM (shFKH)

56
The results are in.

I grilled a fresh boneless chicken breast Friday night, vacuum sealed it in a bag, and put it in the fridge.

I just warmed it up in the mic and ate it. It tasted as good as if I just grilled it. Exactly what I wanted -- no cooking, no grill to clean, great flavor. Ready-to-eat meat.

Posted by: Soothsayer is S.I.G. at March 01, 2015 04:34 PM (hbvPW)

57 My favorite burger is 97/3 ground beef, blue cheese crumbles and fresh chopped parsley, mixed together and pan fried so the melted blue cheese gets crusty. On a sourdough roll.

Posted by: Ben Had at March 01, 2015 04:35 PM (zRCkz)

58 Culver's also had great burgers too. moved south and never thought about them. Great fish sandwich also, I think it was a filet of Perch. Good eats

Posted by: Picric at March 01, 2015 04:36 PM (QnQ+g)

59 I thought Wendy's' square patties were to maximize the amount of burgers you could griddle at once. I'm pretty sure their idea to serve chili evolved from not wanting to waste burned beef that stuck to the griddle.

Posted by: Oschisms at March 01, 2015 04:36 PM (ZsN9X)

60
Oh and I think I figured out how to remedy the juices being sucked up in the vacuum by simply wrapping the cooked meat in saran wrap before putting it in the bag.

Posted by: Soothsayer is S.I.G. at March 01, 2015 04:36 PM (hbvPW)

61 Believe it or not, fresh green beans fried in bacon fat are delicious. Best way to cook collards with onions, too.

Posted by: Ed Anger at March 01, 2015 04:38 PM (RcpcZ)

62 One of my favorite burgers out there is Red Robin's A-1 Peppercorn Burger.

Posted by: Prothonotary Warbler at March 01, 2015 04:38 PM (5pg79)

63 I think Five Guys is overrated. Too greasy and too expensive for what you get. Best burger I ever had was at a country club bar and grill. Massive burger perfectly cooked, topped with bleu cheese and thick pieces of bacon. Heaven on a plate.

Posted by: Insomniac at March 01, 2015 04:39 PM (mx5oN)

64 I had a burger when visiting a friend in Connecticut that was intense. A good thick flame broiled beef patty, bacon, yellow American cheese, and they also stuck a fried egg on top. Plus all the fixings. We called it the death burger. Damn that was good.

Posted by: Berserker-Dragonheads Division at March 01, 2015 04:39 PM (FMbng)

65 55 Me no like burger.
Posted by: chique d'afrique (the artist formerly known as african chick) at March 01, 2015 04:34 PM (shFKH)

*jaw drop*

I...what...I can't even...

Posted by: Insomniac at March 01, 2015 04:40 PM (mx5oN)

66
Have you ever heard of this?

When my family made patties, they'd season the meat and add, get this, ketchup to the ground beef.

Posted by: Soothsayer is S.I.G. at March 01, 2015 04:40 PM (hbvPW)

67 Best burger I ever had was up in Redding, California back in '88 or so. This place toasted your bun on the grill to soak up the beef drippings - all the cheeseburgers were made with wedges of cheddar, no American Cheese-food-product. Thick patties, generous onions, and some ketchup and a bit of lettuce if you wanted it.

Posted by: Inspector Cussword at March 01, 2015 04:41 PM (scgac)

68 66
Have you ever heard of this?

When my family made patties, they'd season the meat and add, get this, ketchup to the ground beef.
Posted by: Soothsayer is S.I.G. at March 01, 2015 04:40 PM (hbvPW)

I've heard of that for meatloaf, but not burgers.

Posted by: Insomniac at March 01, 2015 04:41 PM (mx5oN)

69 55 Me no like burger.

Posted by: chique d'afrique (the artist formerly known as african chick) at March 01, 2015 04:34 PM (shFKH)

*jaw drop*

I...what...I can't even...

Posted by: Insomniac at March 01, 2015 04:40 PM (mx5oN)

Having met the lady, if she said that to you in person you wouldn't care.

Posted by: Vendette at March 01, 2015 04:41 PM (TEpA2)

70 I loved the Red Robin in Provo, IT. Hot food and attentive servers. The one here in OKC has been a disappointment every time I've gone. A shame, really.

Posted by: Turd Ferguson at March 01, 2015 04:41 PM (MYPM9)

71
Name the fast food joint and where?

"Whatda you hav, whatda you hav, whatda you hav?"

Still have curb hops in the downtown location!

Posted by: Doctor Fish at March 01, 2015 04:41 PM (P330y)

72
yeah, meatloaf, too

Posted by: Soothsayer is S.I.G. at March 01, 2015 04:44 PM (hbvPW)

73 Me no like burger.

Posted by: chique d'afrique (the artist formerly known as african chick) at March 01, 2015 04:34 PM (shFKH)

*jaw drop*

I...what...I can't even...

Posted by: Insomniac at March 01, 2015 04:40 PM (mx5oN)

Having met the lady, if she said that to you in person you wouldn't care.
Posted by: Vendette at March 01, 2015 04:41 PM (TEpA2)

Insomniac would than add, 'want to go out for steak instead?"

Posted by: willow at March 01, 2015 04:46 PM (nqBYe)

74 Lately I've been liking this place in the Austin area called Hat Creek Burger Co. They put some sort of pickled cabbage on their burgers if you ask, and it is delicious. They also cut their lettuce into squares which makes it a lot easier to eat without a bun.

Posted by: Lauren at March 01, 2015 04:46 PM (MYCIw)

75 Best Burger? Hell I remember eating cold canned ravioli out in college and thinking it was like heaven. Hey what can I say

Posted by: Nevergiveup at March 01, 2015 04:46 PM (nzKvP)

76 There used to be a tiny drive-thru called Central Park. The burgers were only okay, but their fries were the best damned fries in the world.

Posted by: Turd Ferguson at March 01, 2015 04:47 PM (MYPM9)

77 Blake's Lottaburger (NM chain, but coming to AZ) green chiie cheese burger. Sonic's version will do in a pinch.

Posted by: Hazchic at March 01, 2015 04:47 PM (Kj/yw)

78 so all this talk of hamburgers After i already made, tacos, tostados and enchiladas.

tx

Posted by: willow at March 01, 2015 04:47 PM (nqBYe)

79 I always liked Fuddruckers. Good burger with whatever in the world you wanted on it. The Smashburgers, etc can't compare. WHATABURGER is the best around here. Only thing comes close to perfection is Camp Eromero CPO Club burger. That's the Angus beef double cheese avocado Spiracha onion tomato Wolf chili Vegemite whole wheat burger. With brown mustard. And 2 Shiner bocks.

Posted by: Eromero at March 01, 2015 04:48 PM (go5uR)

80 whataburger forever.

Posted by: beth at March 01, 2015 04:48 PM (kiy9d)

81 chique, i'm not a fast food burger type, or even order one out as too many other offerings of things i do not know how to make.

However a good hamburger on the grill is nice and also easy.

Posted by: willow at March 01, 2015 04:49 PM (nqBYe)

82 I can only make turkey burgers at home. Hubby is allergic to beef.

Yeah, it sucks.

Posted by: Tami at March 01, 2015 04:49 PM (v0/PR)

83 Ever have a Forgetaboutitburger?

Posted by: Vito at March 01, 2015 04:49 PM (nzKvP)

84 #59: A square patty doesn't actually let you put more of them on the grill; a round patty of the same diameter would fit in the same space. If anything, the square patty gives the customer a bit more meat.

They do indeed use waste meat to make the chili, though; cooked patties that didn't get used, and stuff like that. I remember reading about that a while back. Some people at that thread were disgusted by this, but really, they boil that stuff for so long you don't have to worry about anything surviving.

Posted by: Prothonotary Warbler at March 01, 2015 04:50 PM (5pg79)

85 I can only make turkey burgers at home. Hubby is allergic to beef.

Yeah, it sucks.
Posted by: Tami at March 01, 2015 04:49 PM (v0/PR)

My wife makes those. It's one reason I have lost over 20 lbs

Posted by: Nevergiveup at March 01, 2015 04:50 PM (nzKvP)

86 Tami, ouch that might be a deal breaker.

gives you a hug*

Posted by: willow at March 01, 2015 04:50 PM (nqBYe)

87 Local place Hall's Tap Haus has a variety of good burgers, but the best one is the New Haven Burger. It's not listed on the menu, but if you order it, you'll get a one pound 80/20 Angus chuck monster patty grilled to order with your choice of 20 different toppings. (bacon, swiss, saut�ed mushrooms, and Heinz 57 being my fave combo.) That with your choice of side dish and a whole spicy dill pickle added to the plate for $9.99 - Great meal, especially on $2 longneck nights.

Posted by: brevity at March 01, 2015 04:51 PM (ElCkE)

88 I love Fuddruckers. I always get the same thing. The smallest size burger, Swiss cheese, mayo, saut�ed mushrooms and onions. Sadly, we don't have Fuddruckers up here in CO. Five Guys is pretty good. Smashburger has a Baja Burger that I'd recommend --- avacodo, jalape�os, lettuce, tomato, red onion, chipotle mayo. It's yummy. Try it!

Posted by: L, Elle at March 01, 2015 04:51 PM (2x3L+)

89 Last math class I took was HS precalc in 1991. It shows.

Posted by: Oschisms at March 01, 2015 04:51 PM (ZsN9X)

90
Hubby is allergic to beef.

Did you know this before you got married to this mutant?

Posted by: Soothsayer is S.I.G. at March 01, 2015 04:52 PM (hbvPW)

91 My favorite burgers: 80% lean ground beef; 5.4 oz/patty (more or less); minimal working into square patty; kosher salt & fresh ground pepper on each side; grilled over hot (~375-400 def F) lump charcoal for 3 to 4 minutes/side. Sometimes I throw in a lump of wood to add smoke.

I prefer classic toppings: mayo, mustard, onion, tomato, lettuce, cheese on a really soft hamburger bun.Cream cheese & chopped jalape�os are great, too.

Just cooked up a dozen of these patties yesterday. The 80% means that they not only are juicy when served, they are still juicy when reheated; had one after church today and it was great. ..fritz..

Posted by: Fritzworth at March 01, 2015 04:52 PM (xg5+p)

92 #69: I haven't met her in person, but I've seen pictures, and I'll agree with you, there.

Posted by: Prothonotary Warbler at March 01, 2015 04:52 PM (5pg79)

93 Hubby is allergic to beef.

Did you know this before you got married to this mutant?
Posted by: Soothsayer is S.I.G. at March 01, 2015 04:52 PM (hbvPW)

You do know her husband is a multi-millionaire right?

Posted by: Nevergiveup at March 01, 2015 04:52 PM (nzKvP)

94 I proclaim my bacon cheeseburger delicious. Salty and crusty on the outside, tender and juicy on the inside.

Posted by: All Hail Eris at March 01, 2015 04:53 PM (KH1sk)

95 #88: I remember a Fuddrucker's on S. Wadsworth, near Southwest Plaza Mall. Is that gone, too?

Posted by: Prothonotary Warbler at March 01, 2015 04:54 PM (5pg79)

96 Best Burger? Hell I remember eating cold canned ravioli out in college and thinking it was like heaven. Hey what can I say
Posted by: Nevergiveup at March 01, 2015 04:46 PM

Ahh, college food. I remember turkey legs, they were only .29 a lb.

Posted by: Farmer at March 01, 2015 04:54 PM (3hlFs)

97 Loooong time ago in New Orleans there was a place on Carrolton Ave called Flame N Burger. custom flame BBQ sauce and coarse grated cheddar. What an amazing burger. I also fully endorse NM's Blake's Lottaburger w green chile.

Posted by: goatexchange at March 01, 2015 04:54 PM (Kta4m)

98 well OK nevergiveup but, Steak!

Posted by: willow at March 01, 2015 04:54 PM (nqBYe)

99 Sometimes a bun is too much.

Enter the patty melt; primo homemade beef patty, caramelized onions, swiss or jack cheese, grilled rye, and thousand island or Russian dressing.

Nothing is better than homemade, if price and time constraints aren't significant contributing factors.

Posted by: Fritz at March 01, 2015 04:55 PM (dVmLD)

100 There was a Fudrucker's in Massachusetts (Rt 1 in Saugus) about 25 years ago.

Johnny Rocket's makes a decent burger.

Mrs fluffy made borscht this afternoon. It is simmering away right now.

Posted by: fluffy at March 01, 2015 04:55 PM (Ua6T/)

101 ok can one still eat Steak and later kiss without making someone allergic ill>?

Posted by: willow at March 01, 2015 04:55 PM (nqBYe)

102 When we grill burgers at home we put a little Rudy's bbq sauce in them. Yummy. Best burgers and steaks are always grilled at home.

Posted by: beth at March 01, 2015 04:55 PM (kiy9d)

103 Tami, if you like guacamole burgers, I've generally been of the opinion that those work better with turkey than beef.

Posted by: Prothonotary Warbler at March 01, 2015 04:55 PM (5pg79)

104 When my family made patties, they'd season the meat and add, get this, ketchup to the ground beef.

Posted by: Soothsayer is S.I.G. at March 01, 2015 04:40 PM (hbvPW)

I add A-1, it keep the burger moist. Ketchup would do the same thing, but I think it would make the burger a little sweet.

Posted by: Nip Sip at March 01, 2015 04:56 PM (0FSuD)

105 No mayo.

No ketchup.

No onions.

Otherwise, bring it on.

Posted by: eman at March 01, 2015 04:56 PM (MQEz6)

106 AmazingRibs.com calls the gourmet burgers 'steakhouse' burgers and the smaller, flatter ones 'diner' burgers.

I just tried grinding my own last month for the 3rd time. (1st two times were with a bad plastic grinder - tossed that and got a real metal one.)

It was rough going. The connective tissue/fiber material clogged up the faceplate quick. Not sure what happened, but I managed to finally get a grind out. Not neat at all.

I think I learned 3 things:

A. Don't cube the meat, slice it into strips and feed a handful of the strips into the grinder.

B. Get the meat close to frozen before you grind, it helps prevent the dreaded 'pink goo' result.

C. Poor grinders allow too much space between the blade and the faceplate. I think the threading on the cap on my machine wasn't cast well enough to get a tight connection.

Posted by: weft cut-loop at March 01, 2015 04:56 PM (EwP4K)

107 Funny story, my husband lost 40lbs just by changing what he ate while on the road between students.

Ready for this? It's the Whataburger Diet.

Whataburger Jr w/cheese and bacon. No lettuce, because "it just gets in the way."

Iced tea (or diet coke/diet DP if you like that)

Med fries.

Honestly, that's the only change he made. Just moved to the Jr size burger and cut out the coke.

Posted by: Lauren at March 01, 2015 04:57 PM (MYCIw)

108 Burger in a flour tortilla is pretty good.

Posted by: eman at March 01, 2015 04:57 PM (MQEz6)

109 Bernadette Meehan, spox for the NSC, says reports that Obama threatened to shoot down IAF if they went into Iranian air space are "absolutely false"

Posted by: ThunderB, Shapeshifter at March 01, 2015 04:57 PM (zOTsN)

110 Great timing on burger talk-just had an awesome burger at Burton's Grill in Boston area of the more gourmet variety-blue cheese, balsamic onions and argula on brioche. A delish heart attack on a plate. Going to nap now....

Posted by: Goldilocks at March 01, 2015 04:57 PM (5D7mX)

111 Shit, that reminds me of Char Grill in Raleigh, on Hillsborough St, been there 50 years. Take out only.

DAMN good burger.

Posted by: Nip Sip at March 01, 2015 04:58 PM (0FSuD)

112 I love a big burger from a tavern or pub that's just your basic burger but well made. Those gourmet burgers bring in the pretentious proggie types who want burgers that are "locally grown" etc, etc and they can still fell like they're saving the world and sticking it to "corporate burgers" while not sacrificing meat in the diet.

I ran into one of those types on Facebook. I finally told him "you're eating a fucking hamburger, not winning the Nobel Prize"

Posted by: kbdabear at March 01, 2015 04:58 PM (GrXXa)

113 I have learned that the definition of "done" with respect to any kind of beef can vary, and if you're at the mercy of someone whose definition equals "no red left", good luck.

Posted by: Vendette at March 01, 2015 04:58 PM (TEpA2)

114 Best burger in general are the generic mess they serve up in most chinese restruants in anywhere USA.

Posted by: rich k at March 01, 2015 04:58 PM (D0Yfy)

115 Did you know this before you got married to this mutant?

Posted by: Soothsayer is S.I.G. at March 01, 2015 04:52 PM (hbvPW)

He wasn't allergic then. He stopped eating beef and pork about 30 years ago because Crohn's runs in his family and he thought that would help his gut. Ever since then anytime he's inadvertently eaten beef, it's a guaranteed trip to the ER.

He started eating pork again about 3 years ago when he went paleo, which was great, no problems. Then last year he had it two times....both times we ended up at the ER...so it's off the menu again. Sigh....

Posted by: Tami at March 01, 2015 04:58 PM (v0/PR)

116 Bernadette Meehan, spox for the NSC, says reports that Obama threatened to shoot down IAF if they went into Iranian air space are "absolutely false"
Posted by: ThunderB, Shapeshifter at March 01, 2015 04:57 PM (zOTsN)

Yeah that's not really a new report. But it would not surprise me. Don't expect the left wing Jews or JINOs to give a rat's ass.

Posted by: Nevergiveup at March 01, 2015 04:59 PM (nzKvP)

117 They had a place on Diners,DriveIns and Dives where they deep fry the burger. The kicker is they haven't changed the deep fry grease in decades. It's the original . They just add to it.

Posted by: Bob Belcher at March 01, 2015 05:00 PM (glJL/)

118 >>> 95 #88: I remember a Fuddrucker's on S. Wadsworth, near Southwest Plaza Mall. Is that gone, too?
Posted by: Prothonotary Warbler at March 01, 2015 04:54 PM (5pg79)

Is this in Denver? I'm about 60 miles north of Denver. I never go to Denver other than the airport, but if there is one there I'm so there. Thanks!

Posted by: L, Elle at March 01, 2015 05:00 PM (2x3L+)

119 Well I'd off myself too if I was selling those crummy little chemical maraschino cherries that are made here in the States. Nothing against using them if you are making a Shirley Temple for an 8 year old girl. They're bright red--heck they even glow in the dark with all the chemicals in them.

But if you are a serious Manhattan drinker, then you'll break your mixologist's arm if he reaches for one of those "maraschino" cherries.

What you need is the original from Italy. Luxardo makes a swell "original" maraschino cherry from Marasca cherries near Padua Italy. They are first candied in sugar, then soaked in maraschino liqueur. A couple of those (one would do, but I like 'em) and a dash of bitters goes into my homemade manhattan along with decent bourbon and Martini red vermouth at a ratio of 2-1. Thinking about upgrading my vermouth and getting some from Italy. As long as I'm attacking my liver (although one's my limit) may as well use the good stuff. May tinker with some of the good rye whiskeys that are coming out now.

Posted by: Comanche Voter at March 01, 2015 05:00 PM (wdHk6)

120 Don't add salt in any form to a burger grind. Alt-Lopez at SeriousEats demonstrated a number of times that salt just ends up turning the beef into more of a meatcake than a burger.

Salt goes on the outside.

Posted by: weft cut-loop at March 01, 2015 05:00 PM (EwP4K)

121 In St. Louis, I go to Five Star (not five guys) Burger. They have a Green Chile burger than I get 90% of the time. So, so good. Some fried hatch chiles on top of pepperjack cheese, with a few chopped up green chiles below the burger. Sounds like it would overwhelm with heat and taste both, but it does not.

http://blogs.riverfronttimes.com/gutcheck/fivestar1211.jpeg

Their other burgers are good too, just a matter of personal taste as far as what to pick. Great beer list, and they have good fried pickles too.

Posted by: Dave S. at March 01, 2015 05:00 PM (UvR6d)

122 NGU according to press in Israel it is a new report

Posted by: ThunderB, Shapeshifter at March 01, 2015 05:00 PM (zOTsN)

123 #118: Let me check on that before you hop in the car. I'll see if I can find out whether it's still there.

Posted by: Prothonotary Warbler at March 01, 2015 05:01 PM (5pg79)

124 Five Guys on the road - always the same - always good especially the fries. Never been to an In Out but if I'm ever forced to CA, I'll give it a shot. In Bismarck, ND, try JL Beers - great burgers fries and ~50 different beers.

Posted by: oldgeezer at March 01, 2015 05:02 PM (+uiwA)

125 What's all that junk piled on that burger? If I want a salad (which I never do) I'll order one.

Posted by: Bertram Cabot Jr. at March 01, 2015 05:02 PM (W5DcG)

126 You do know her husband is a multi-millionaire right?

Posted by: Nevergiveup at March 01, 2015 04:52 PM (nzKvP)

Wait...he is?!
BRB....cookin' up a steak.

Posted by: Tami at March 01, 2015 05:02 PM (v0/PR)

127 NGU according to press in Israel it is a new report
Posted by: ThunderB, Shapeshifter at March 01, 2015 05:00 PM (zOTsN)

Yeah I know but that stuff has been on the internet for a while.

And the way it is written, smells like a political leak to me. From which side, I have no idea.

Posted by: Nevergiveup at March 01, 2015 05:03 PM (nzKvP)

128 I always liked Fuddruckers. Good burger with whatever in the world you wanted on it.

Posted by: Eromero at March 01, 2015 04:48 PM (go5uR)

Yeah they were pretty good. We had one around here, but it closed down.

Posted by: Berserker-Dragonheads Division at March 01, 2015 05:03 PM (FMbng)

129
Fuddrucker's is still in Saugus and does okay.

Who would believe it would outlast The Hilltop.

Posted by: Soothsayer is S.I.G. at March 01, 2015 05:03 PM (hbvPW)

130 Just cooked up a dozen of these patties yesterday. The 80% means that they not only are juicy when served, they are still juicy when reheated; had one after church today and it was great. ..fritz..

Posted by: Fritzworth at March 01, 2015 04:52 PM (xg5+p)

Exactly. The 80/20 blend is best for burgers, for precisely the reason you mentioned. The leaner grinds just dry out. I've never made a dozen at a time, but I will make 4 and then have the leftovers over the next few days.

Posted by: CQD at March 01, 2015 05:03 PM (2dzsA)

131 Check this out, a list of the best burger in every state.

http://tinyurl.com/nz9v38q

I would have to agree on Mission for RI. The grind the meat for their burgers in-house and they are fantastic. They also make their own hot dogs from scratch.

The place is not fancy at all but the food is excellent.

Posted by: JackStraw at March 01, 2015 05:03 PM (g1DWB)

132 Blake's Lottaburger (NM chain, but coming to AZ) green chiie cheese burger. Sonic's version will do in a pinch.

WHERE?!

Posted by: Blanco Basura at March 01, 2015 05:04 PM (UVfht)

133 A good bar burger done on a flat top with real (not breaded) fresh cut fries. Bacon, cheese, some good pickle slices.

Posted by: Bruce at March 01, 2015 05:05 PM (8ikIW)

134 I would pay money to never eat In 'n' Out fries again.

Posted by: Turd Ferguson at March 01, 2015 05:06 PM (MYPM9)

135 Yeah, sorry, L; it looks like there are no Fuddrucker's locations in CO anymore. I guess the one I went to before is indeed gone. Sorry to get your hopes up, there.

Posted by: Prothonotary Warbler at March 01, 2015 05:06 PM (5pg79)

136 >>> Fuddrucker's is still in Saugus and does okay.

I must have looked in the wrong spot. I don't get down that way too often.

Posted by: fluffy at March 01, 2015 05:07 PM (Ua6T/)

137 Fuddruckers closed near me in NJ. It was in THE bad luck location. Nothing and I mean NOTHING that has been in there ever succeeded.

Posted by: Nevergiveup at March 01, 2015 05:08 PM (nzKvP)

138 That's okay. You just broke my heart a little, but I'll get it over it :-)

/jk

Posted by: L, Elle at March 01, 2015 05:08 PM (2x3L+)

139 Check this out, a list of the best burger in every state.

http://tinyurl.com/nz9v38q

I would have to agree on Mission for RI. The grind the meat for their burgers in-house and they are fantastic. They also make their own hot dogs from scratch.

The place is not fancy at all but the food is excellent.

Posted by: JackStraw at March 01, 2015 05:03 PM (g1DWB)

I call shenanigans.

Yes, Bachi burger is a decent burger, but it isn't great. I have never had the craving to go back. It is pretentious and way overpriced.

There are plenty of better burgers in Vegas.

Posted by: Two triple cheese side order of Hat at March 01, 2015 05:08 PM (0Ew3K)

140 Nothing and I mean NOTHING that has been in there ever succeeded.

----

Is that where the GOP started?

Posted by: Turd Ferguson at March 01, 2015 05:09 PM (MYPM9)

141 I loved Jake's Wayback Burger. Sadly, the location near me closed. I think it's a Northeastern thing.

Posted by: rickl at March 01, 2015 05:09 PM (sdi6R)

142 One thing I don't particularly like about a lot of burger places here in the Denver area is those "fresh-cut" fries that so many of them serve.

They always come out soggy and limp, rather than crispy.

Posted by: Prothonotary Warbler at March 01, 2015 05:10 PM (5pg79)

143 If you ever see something called a "butter burger" try it.

Best thing ever.

Sure, you can feel your arteries clogging but what the hell. If it's death or Obama's socialist US republik... you know where I am going.

Posted by: shibumi who is awaiting SMOD at March 01, 2015 05:10 PM (32zvW)

144 A little burger mood music:

https://www.youtube.com/watch?v=E0hwTrNkJCg

Posted by: Two triple cheese side order of Hat at March 01, 2015 05:10 PM (0Ew3K)

145 103
Tami, if you like guacamole burgers, I've generally been of the opinion that those work better with turkey than beef.

Posted by: Prothonotary Warbler at March 01, 2015 04:55 PM (5pg79)

Yeah, you're right....love guacamole on turkey burgers. Adds the needed moisture.

Posted by: Tami at March 01, 2015 05:10 PM (v0/PR)

146 There are plenty of better burgers in Vegas.

----

Have you had BLT Burgers? Their burger was pretty good, but I dream about their shakes...

Posted by: Turd Ferguson at March 01, 2015 05:11 PM (MYPM9)

147 Have you had BLT Burgers? Their burger was pretty good, but I dream about their shakes...

Posted by: Turd Ferguson at March 01, 2015 05:11 PM (MYPM9)

I almost never go to the Strip.

Posted by: Two triple cheese side order of Hat at March 01, 2015 05:12 PM (0Ew3K)

148 I would concur with Kua'aina Burger on the North Shore. And if you're in Haleiwa, stop by the Coffee Gallery.

Posted by: All Hail Eris at March 01, 2015 05:15 PM (KH1sk)

149 Lol Tami.

Posted by: Mama AJ at March 01, 2015 05:15 PM (0xTsz)

150 Perfect burger? Forget the bbq grill. Inside. On a cedar plank, which is sitting on aluminum foil on a cookie sheet. The cedar plank is sitting on about a quarter inch of water. Various Jamaican spices are rubbed into the beef. Into the oven at 350 for 20 minutes, then flip and cook for another 20 minutes. The juiciest, most tender beef you can imagine is your reward.

The 'usual suspects' like bacon, cheese, mushrooms, lettuce, tomato only add to the experience. But to me, how the beef is cooked matters above all else. Planked protein rivals the best, priciest steam infusing ovens on the market. Just as good, and infinitely faster then sous vide -- and you don't have to break out a 10,000 btu torch at the end to scorch the protein to look 'normal'.

The steam given off by the plank keeps the protein moist throughout the cooking cycle and prevents toughness. If you don't plank you're missing out on the best.

Posted by: SE Pa Moron at March 01, 2015 05:16 PM (zxQ4h)

151 Fuddrucker's is a kid's birthday party/kid's sports team party destination. I never noticed the burgers being good. Just the chaos and noise.

Posted by: NCKate at March 01, 2015 05:16 PM (b3BRX)

152 Same here down on those "fresh cut" fries.

We don't have a Jack in the Box up here either. I lived off The classic combo in graduate school. I was working full time and in school full time and had only time for one meal a day. That was it. Jumbo Jack w/ cheese and mayo, no ketchup, fries, and a chocolate shake.

Colorado also has crappy Mexiacn food. They black beans in everything. I think it's California styled or something. Yuck.

Posted by: L, Elle at March 01, 2015 05:18 PM (2x3L+)

153 Fuddrucker's is a kid's birthday party/kid's sports team party destination. I never noticed the burgers being good. Just the chaos and noise.

Posted by: NCKate at March 01, 2015 05:16 PM (b3BRX)

It didn't used to be that way.

Back in '80's the Fuddrucker's I went to ws into fresh and good meat. They had their own butchers shop with a big window so you could see them work. Also a fresh bakery.

It was a good burger without any pretentiousness.

Not as good as it used to be, though.

Posted by: Two triple cheese side order of Hat at March 01, 2015 05:19 PM (0Ew3K)

154 "Colorado also has crappy Mexiacn food"

Your words cut like a knife.

Posted by: Casa Bonita at March 01, 2015 05:20 PM (MYCIw)

155 Fuddruckers closed near me in NJ. It was in THE bad luck location. Nothing and I mean NOTHING that has been in there ever succeeded.

Posted by: Nevergiveup at March 01, 2015 05:08 PM (nzKvP)

Yeah there was one where Rt. 1 meets Rt. 18. I would go there if I was in the area. That was probably a bad luck location too. It's amazing how some locations are plagued.

Posted by: Berserker-Dragonheads Division at March 01, 2015 05:20 PM (FMbng)

156 71

Name the fast food joint and where?

"Whatda you hav, whatda you hav, whatda you hav?"

Still have curb hops in the downtown location!

Posted by: Doctor Fish at March 01, 2015 04:41 PM (P330y)

The Varsity.My Dad met my Mom there when he was going to Ga. Tech

Posted by: redclay at March 01, 2015 05:21 PM (GM8B7)

157 I like Freddy Steakburger. That's all I wanted when I was pregnant. One thin patty with chili. My normal goto fast food burger is a whataburger jr with bacon, but my favorite burger is the old school way my grandmother used to make them-high fat beef in a cast iron skillet, then she would saut� onions in the excess fat. Served alongside her French fries that she fried in bacon grease (side story-she was a nutritionist and worked at the hospital and would bring home the leftover bacon grease from the cafeteria to fry in-irony much?). Sooooo good!

Posted by: Abby at March 01, 2015 05:24 PM (8wu51)

158 One thing I don't particularly like about a lot of burger places here in the Denver area is those "fresh-cut" fries that so many of them serve.

They always come out soggy and limp, rather than crispy.

Posted by: Prothonotary Warbler at March 01, 2015 05:10 PM (5pg79)

I believe that it has been scientifically proven that the best fries are par-fried, then frozen, then finished with a second trip to the frier. The freezing process extracts moisture, and the double-frying makes them crispier as a result.

Posted by: CQD at March 01, 2015 05:27 PM (2dzsA)

159 For keeping burgers moist, an onion grated into the burger meat adds a lot of juice and flavor, especially if your meat is too lean. There's also the trick of putting a pat of butter in the center. If I'm taking the time to do the mix myself, I usually do both.

Posted by: Oschisms at March 01, 2015 05:29 PM (ZsN9X)

160 30 ... JackStraw, Wow, I haven't thought of the Black Pearl in a while. (Newport's my hometown but haven't lived there for over 40 years.) The Pearl was probably the best restaurant in town back then. Good to know it is still around. I assume it's under new owners after all this time. I always got the chowder (pronounced "chowdah) dinner and their bar was a great warm place during winter. I seem to recall, fondly, hot buttered rum imbibed around a Franklin style stove.

Thanks for the reminder. Newport has likely changed a lot since I left.

Posted by: JTB at March 01, 2015 05:30 PM (FvdPb)

161 AIPAC just came out publically opposing the White House. At the WSJ. First time ever

Posted by: ThunderB, Shapeshifter at March 01, 2015 05:30 PM (zOTsN)

162 But if you are a serious Manhattan drinker, then you'll break your mixologist's arm if he reaches for one of those "maraschino" cherries.

What you need is the original from Italy. Luxardo makes a swell "original" maraschino cherry from Marasca cherries near Padua Italy. They are first candied in sugar, then soaked in maraschino liqueur. A couple of those (one would do, but I like 'em) and a dash of bitters goes into my homemade manhattan along with decent bourbon and Martini red vermouth at a ratio of 2-1. Thinking about upgrading my vermouth and getting some from Italy. As long as I'm attacking my liver (although one's my limit) may as well use the good stuff. May tinker with some of the good rye whiskeys that are coming out now.
Posted by: Comanche Voter

I, in a professional capacity, have taste-testing every Maraschino Cherry brand in existence, including many small-batch mom-n-pop brands.

Nothing even coms close to Luxardo Maraschino Cherries. They are sublime, in a league of their own.

They may be pricey, but in this instance, they are worth the money. 10,000x better than any other Maraschino you've ever tried.

(Promotional consideration paid by the Luxardo Maraschino Cherry Conglomerate. Your mileage may vary. If you become dizzy or experience liver failure, call 911.)

But seriously, get the Luxardos. You won't regret it.

Posted by: zombie at March 01, 2015 05:30 PM (K4YiS)

163 Decent fries need to be made from animal fat, it doesn't matter what kind. Of course the government fucked us with eliminating the use of tallow, which is probably why McDonald's once world class fries are now like cardboard. Same with in-n-out.

There was a place next to where I worked in Palo Alto for many years called Bedrock. That's right, Flintstones sized burgers. They cooked all of their fries in beef tallow. They did anything you wanted with fries, including smothered with chili and gravy. Place was packed every day with "names", saw Jobs in there once. Place burned down in a grease fire which is the way it should have gone.

The other place that was so good was Kirk's. He didn't believe in mixing charcoal and fries. Every Kirk's owned all their property all over Silicon valley. They had the restaurant, and then big outdoor areas for picnic benches. You can guess what happened when old man Kirk died. THOSE were the best burgers, but they were called steak burgers because they ground their own. Very simple ingredients, very perfect burger.

I've got 3 of the burger fast foods next to me - in-n-out, five guys and mooyah. I think I prefer the burgers at mooyah, not sure why. I've had in-n-out for so long and it's so different from the other two that I really only get off on their shakes.

That's it - I cook my own on my 48" Star Grill. Those are the best.

Posted by: Clutch Cargo at March 01, 2015 05:31 PM (sH832)

164 I used to work in cherry processing plants. Maraschino cherries are called "bribers" . They process them with sulphur dioxide, which means you wear a respirator while sorting them. In this case, it was hard to eat lunch as the lunchroom reaked of sulphur too. Then they dye them and put them in a strong syrup. And bribers are usually cherries that aren't ripe. I don't eat them..

Posted by: notsothoreau at March 01, 2015 05:32 PM (Lqy/e)

165 They always come out soggy and limp, rather than crispy.

Posted by: Prothonotary Warbler at March 01, 2015 05:10 PM (5pg79)

They probably don't blanch them. McD, when they made the fries in store, first washed the potatoes to get the starch out. Twice. Then Blanched them. They sit, they flash fry them in lard at high heat.
Best thing EVAH.

Posted by: Nip Sip at March 01, 2015 05:32 PM (0FSuD)

166 I've heard the burgers at Larkburger here in CO are really good. We just always end up at Mustard's Last Stand because the kid prefers hotdogs. Mustard's fries are super-delicious.

Posted by: Lizzy at March 01, 2015 05:33 PM (lHHyw)

167 There's lots of good Mexican places in the Denver area where they don't use black beans. It seems to me like it's mainly restaurants that don't specialize in Mexican that use a lot of black beans, especially national chains like Chili's.

Posted by: Prothonotary Warbler at March 01, 2015 05:35 PM (5pg79)

168 " Place burned down in a grease fire which is the way it should have gone."

Think I teared up a bit on that. Awesome.

Posted by: SocietyIs2Blame at March 01, 2015 05:35 PM (QKIQb)

169 Posted by: zombie at March 01, 2015 05:30 PM (K4YiS)

Of course. If i want a cherry I will use Luxardo. But most bars don't have them and use the neon version instead.

About $16 for a jar. And I agree...it's worth it.

Posted by: CharlieBrown'sDildo at March 01, 2015 05:35 PM (Zu3d9)

170 Best burger I ever had was at a hole-in-the-wall coffee shop in my home town, and I have been trying to replicate it ever since without success. This was in the mid 60s (yes, I am old).

The bun was toasted on the grill, and was also somewhat large and thin. The patty was very thin (no doubt to hold down costs) but it became CRISPY when grilled, especially crispy around the edges. At the time, I ate it with no cheese and just ketchup. Today, I would probably eat it with a slice of onion and ketchup. Oh, it was sooooo good.

The grill must have been very hot, hotter than I can get a stove burner, and the patties were frozen between sheets of paper. I think those two factors helped keep the very thin burger in one piece. Steak and Shake is somewhat close, but not there.

This burger is my Citizen Kane "Rosebud". I want it. I dream of it.

Posted by: Elizabeth at March 01, 2015 05:35 PM (uus3S)

171 AIPAC just came out publically opposing the White House. At the WSJ. First time ever
Posted by: ThunderB, Shapeshifter at March 01, 2015 05:30 PM (zOTsN)

Fredo is doing what he does best- divide people and with the help of the useful idiot JINOs and left wing Jewish anti-semites, he is doing a cracker jack job. I fuckin hate them all from the bottom of my heart. And while people who have been here a while know I am not huge fan of Netanyahu, I hope he rides Fredo another asshole when he speaks.

Posted by: Nevergiveup at March 01, 2015 05:36 PM (nzKvP)

172 Late to the thread.

I make a pretty good charcoal-grilled burger. Mix the meat with diced onion, grill, top with red onion, cheese. Put the tomato (I don't always want it on my burger) and lettuce on the bottom bun.

I also make garlicky lamb burgers. They're shaped into smallish ovals, and then stuffed into pita pockets, and topped with tzatziki sauce. Delish.

Posted by: Jane D'oh at March 01, 2015 05:37 PM (FsuaD)

173 #166: I went to Larkburger once. There's one near where I work. The burger was decent, but I haven't gone back because it took them about twenty minutes to serve it up. Ain't nobody got time for that!

Posted by: Prothonotary Warbler at March 01, 2015 05:38 PM (5pg79)

174 I made very very good bread yesterday:

http://tinyurl.com/8qkq5lv

Tried it last week, but completely missed the fact that it called for more yeast than is in one envelope, so it wasn't super fluffy.

Yesterday's still wasn't quite as tall as the pic, but was still beautiful.

Posted by: Mama AJ at March 01, 2015 05:38 PM (0xTsz)

175 The Bay Area has its almost innumerable faults, but we do great burgers. I have eaten ground cow in every big city in America, and I still haven't tasted anything better than a Barney's Burger (2 locations each in Oakland, Berkeley, San Francisco, plus 3 in So Cal and 1 in Marin). They're definitely category 2 on CharlieBrownsDildo's scale. Zuni in San Francisco makes an excellent Type 1 burger (on focaccia) , but that's just not my thing.

Posted by: Rusty Nail at March 01, 2015 05:38 PM (jqUAa)

176 I don't know why autocorrect decided to change briners to bribers.

Posted by: notsothoreau at March 01, 2015 05:39 PM (Lqy/e)

177 "I don't know why autocorrect decided to change briners to bribers."

I've got a guess.

Posted by: That Cherry Gangster Who Just Offed Himself at March 01, 2015 05:41 PM (MYCIw)

178 I make a cheeseburger, steamed in beer on sauteed onions. It's glorious.

Posted by: pipandbaby at March 01, 2015 05:41 PM (mSukX)

179 A perfect burger should have either one of two things, but NOT both: peanut butter or a fried egg.

Posted by: 144 at March 01, 2015 05:41 PM (FBD2A)

180 Oh, and I used a different kind of yeast, Red Star Platinum yeast.

Anybody tried different kinds and found much of a diff.?

Posted by: Mama AJ at March 01, 2015 05:42 PM (0xTsz)

181 A perfect burger should have either one of two things, but NOT both: peanut butter or a fried egg.

Posted by: 144 at March 01, 2015 05:41 PM (FBD2A)

Explain the peanut butter, please.

Posted by: Vendette at March 01, 2015 05:43 PM (TEpA2)

182 JTB-

Yes, I'm sure Newport would look a little different to you today, but the Pearl remains the same. I love it almost as much on a cold winter evening as sitting on their deck by the harbor in the summer. And the chowda wins for the best in RI almost every year.

But almost all the ship yards have left and been replaced with condos and shops. It's become a lot more of a year round destination now.

Posted by: JackStraw at March 01, 2015 05:43 PM (g1DWB)

183 Caramelized onions on a burger are wonderful.

Also, a burger simply salted (kosher) and peppered (fresh-ground) cooked in a lightly oiled cast iron skillet is a thing of beauty.

Always toast (and butter) the buns.

Now I want a burger, but we're having salmon tonight. *sigh*

Posted by: Jane D'oh at March 01, 2015 05:43 PM (FsuaD)

184 Nice Job. This is a fantastic thread. I'm going to do that plank burger.

Posted by: brando at March 01, 2015 05:44 PM (Kkrxr)

185 Posted by: Rusty Nail at March 01, 2015 05:38 PM (jqUAa)

If I am remembering correctly there is a Barney's Burger on, or just off of San Pablo Ave. North of Berkeley. Maybe Richmond or El Cerrito....

And I agree....they were great!

Posted by: CharlieBrown'sDildo at March 01, 2015 05:45 PM (Zu3d9)

186 i love salmon especially blackened salmon, but i fail at making it myself.

Posted by: willow at March 01, 2015 05:45 PM (nqBYe)

187 ThunderB is the response you're speaking of with Aipac the same as on Apaics site re Iran?

Posted by: willow at March 01, 2015 05:47 PM (nqBYe)

188 Thanks, CQD and Nip Sip! I'd always figured freezing had something to do with it, and now I have a better idea of why fries that were a whole potato ten minutes ago tend to suck.

Posted by: Prothonotary Warbler at March 01, 2015 05:48 PM (5pg79)

189 Anyone in Missouri with Directv having problems? Mine has been out for hours. I've never had this happen with them before.

Posted by: Tami at March 01, 2015 05:49 PM (v0/PR)

190 There is a local joint close to downtown Ytown,Golden Dawn been there for years(1934) and have a burger called jumbo chop.chopped sirloin burger between thick Italian bread,provolone cheese ,lettuce tomato and thick sliced onion.The place is cash only the bartenders still wear white shirts with ties.A burger and 2 schooners of genny for less than $10 and that includes tip.

Posted by: Ytown Guy at March 01, 2015 05:49 PM (das+y)

191 I saw an article about the Whole Foods that will be opening up here in the fall.

Rolled my eyes at the job title of the person quoted here: "local product forager".

Posted by: Mama AJ at March 01, 2015 05:49 PM (0xTsz)

192 nood post about Obama threatening to shoot down Israeli planes.

Posted by: The Political Hat at March 01, 2015 05:50 PM (0Ew3K)

193 186
i love salmon especially blackened salmon, but i fail at making it myself.

Posted by: willow at March 01, 2015 05:45 PM (nqBYe)

Willow, cast iron skillet, blackening spices, butter, hot, hot, hot. Easy peasy.

Posted by: Tami at March 01, 2015 05:50 PM (v0/PR)

194 <i>Posted by: CharlieBrown'sDildo at March 01, 2015 05:45 PM (Zu3d9)</i>

There may have been one at that location. A few of them closed (SF used to have 3). I got addicted to them when I was a projectionist at the Piedmont Theater, and they were just down the street. I haven't tried anything that truly surpasses it yet. A few things that were perhaps as good (but different), but never anything I'd consistently crave more.

As far as truly fast goes, I'm liking this newer The Habit chain. Their burgers cost about the same as Carl's Jr/Hardees, but the quality is vastly better. Almost like a diner burger.

Posted by: Rusty Nail at March 01, 2015 05:50 PM (jqUAa)

195 Obviously I am doing tags wrong.

Posted by: Rusty Nail at March 01, 2015 05:52 PM (jqUAa)

196 >>I believe that it has been scientifically proven that the best fries are par-fried, then frozen, then finished with a second trip to the frier. The freezing process extracts moisture, and the double-frying makes them crispier as a result.

I've done that and they were excellent.

But soaking/rinsing them for a few minutes and then just frying them once in peanut oil is still very good.

Posted by: Mama AJ at March 01, 2015 05:52 PM (0xTsz)

197 Rusty, replace your < > with [ ].

Posted by: Tami at March 01, 2015 05:53 PM (v0/PR)

198 Burgers? So son turns 21 and I take him to The Burger Bar at the Lumiare Casinso, St. Louis. Told him to any burger he wanted. Kobe beef, black truffles and more. It was close to $100 bucks. I effed up.

Posted by: olddog in mo at March 01, 2015 05:53 PM (3eZI/)

199 ty, Tami.

Posted by: willow at March 01, 2015 05:53 PM (nqBYe)

200 Posted by: olddog in mo at March 01, 2015 05:53 PM (3eZI/)

What, no lobster?

P.S. thanks Tami

Posted by: Rusty Nail at March 01, 2015 05:54 PM (jqUAa)

201 The Rockridge Cafe, in Oakland, had/has great burgers. My current local favorite is Zippy's Giant Burgers in White Center, WA, however. In a pinch, Carl's Jr./Hardee's, Red Robin, Red Mill and In-N-Out will do.

In addition to the standard burger recipes, at home I will also occasionally make a chili-size, a recipe (and name I learned from my grandparents). Kind of an obscure name for a large open-faced chili burger topped with onions and cheddar; it originated with a place called Ptomaine Tommy's in L.A. in the 1920's.

Posted by: CQD at March 01, 2015 05:56 PM (2dzsA)

202 45% chuck
15% flank
15% brisket
18% short rib
7% bone marrow

Rub with Lipton onion soup mix, chili flakes, fresh ground black pepper and coarse sea salt. Cook and serve on a brioche bun with caramelized onions, lettuce, tomato, mustard and mayonnaise.

Posted by: Tattoo De Plane at March 01, 2015 05:59 PM (Y92Nd)

203 What, no lobster?

Posted by: Rusty Nail at March 01, 2015 05:54 PM

Perish the thought. Don't think lobster was an option, but that could have added another $30-50.

Posted by: olddog in mo at March 01, 2015 05:59 PM (3eZI/)

204 But if you are a serious Manhattan drinker, then you'll break your mixologist's arm if he reaches for one of those "maraschino" cherries.
************************

Old Smokey moonshine soaked maraschino cherries beat Luxardos any day of the week IMO.

Posted by: Tattoo De Plane at March 01, 2015 06:03 PM (Y92Nd)

205 Anyone in Missouri with Directv having problems? Mine has been out for hours. I've never had this happen with them before.

Posted by: Tami at March 01, 2015 05:49 PM

Working south of you. Could you have ice or snow on your receiver/dish?

Posted by: olddog in mo at March 01, 2015 06:04 PM (3eZI/)

206 All of these famed and lauded burger joints like 5 Guys and In and Out, all hype.

Sonic #4 (Dbl meat/cheese w/ jalapenos) is just as good. Whataburger (that I've been going to for 47 years, Barton Springs/So.1st) same order, just as good as ever and open 24/7/365.

But If I'm feeling spiffy and/or trying to impress a lady, DAN'S on Menchaca/BenWhite. The Best. I used to go to FRAN'S on So. Congress but it closed because it was awesome but DAN'S beat them into submission*.

*Might have also had something to do with the property value of that corner Apexing, totally understandable on FRAN'S part. (DAN and FRAN were married and divided their assets upon their divorce. Thus proving that awesome divided by awesome = awesome.)

Posted by: cOZmARK at March 01, 2015 06:06 PM (B9U+V)

207 But soaking/rinsing them for a few minutes and then just frying them once in peanut oil is still very good.

Posted by: Mama AJ at March 01, 2015 05:52 PM (0xTsz)

The secret of good fries is a mystery inside an enigma wrapped in another mystery. Years ago I read (somewhere) that McDonald's, when they started to franchise, couldn't figure out what made the fries from their original location so much better...until somebody noticed that the potatoes for that location were being stored someplace that got very hot and dried them out prior to slicing/frying. I think that would serve the same basic purpose as freezing, in that the main point is to get moisture out of the fries.

I wonder if the soaking/rinsing process you describe somehow does the same thing.

Posted by: CQD at March 01, 2015 06:06 PM (2dzsA)

208 Yeah, cleaned it this morning. Started working again for a hour or so. Then it went out about 4 hours ago. Dish is completely clear.

Posted by: Tami at March 01, 2015 06:07 PM (v0/PR)

209 I know they're expensive, but I do like the 5 Guys Burgers. A close second would be Culver's, and my third choice is Wendy's Triple. Never ever with tomato, and always with ketchup, mustard, secret sauce, raw onions, and bacon, if available. Lettuce is fine, and pickles are OK, although I usually pick them off. But tomatoes are 100% verboten. Blech!

Posted by: Chris M at March 01, 2015 06:09 PM (6RZos)

210 The best thing at Sonic, IMO, is their Bacon Cheddar Toaster Burger.

Posted by: Prothonotary Warbler at March 01, 2015 06:12 PM (5pg79)

211 Oh, another great burger place here in the Denver area is Griff's, at around Broadway and I-25. Basic fast-food style, but amazing quality and value.

Posted by: Prothonotary Warbler at March 01, 2015 06:15 PM (5pg79)

212 Ditto on Barney's in North Oakland/Berkeley. Also like Nation's Burgers, slightly more casual. I think they use miracle whip instead of regular mayo, which seems to work on their particular burger...

When in Vegas, I always hit Fatburger. They will stack patties from small to XXXL, and the 12-14 ounce burger (XXL) is plenty huge while still proportional and juicy/tasty.

Posted by: Andrew at March 01, 2015 06:15 PM (lXzHs)

213 Yeah, cleaned it this morning. Started working again for a hour or so. Then it went out about 4 hours ago. Dish is completely clear.

Posted by: Tami at March 01, 2015 06:07 PM

Assuming you didn't clean it with a baseball bat, I'd say you have a problem Houston.

Posted by: olddog in mo at March 01, 2015 06:18 PM (3eZI/)

214 I still think about a burger I had in a bar over 35 years ago. It was a solid 1/3 pound, well seasoned with salt and pepper, and cooked in a griddle to medium well. It came on a grilled homemade pumpernickel bun. Instead of cheese, there was a good sized dollop of sour creams and diced onion. It was delicious with the draft beer they sold.

Posted by: NC Mountain Girl at March 01, 2015 06:29 PM (gl/f2)

215 Bartley's Burgers, Cambridge Square, just outside Hah-vahd, Cambridge MA.

Posted by: butch at March 01, 2015 06:31 PM (HLx1C)

216 A sirloin cheeseburger with grilled onions on a pretzel roll toasted in butter is the last burger that impressed me.

Posted by: ahem at March 01, 2015 06:41 PM (lKGzI)

217 I still think about a burger I had in a bar over 35 years ago. It was a solid 1/3 pound, well seasoned with salt and pepper, and cooked in a griddle to medium well. It came on a grilled homemade pumpernickel bun. Instead of cheese, there was a good sized dollop of sour creams and diced onion. It was delicious with the draft beer they sold.

Posted by: NC Mountain Girl at March 01, 2015 06:29 PM (gl/f2)

That's an interesting idea. Sour cream and onions on top of a burger. Don't know if I can find a pumpernickel bun, though.

Posted by: CQD at March 01, 2015 06:41 PM (2dzsA)

218 181 not much to explain, just try it. I know it sounds awful, but it will change your burger-eating life. Creamy works best.

Posted by: 144 at March 01, 2015 06:42 PM (FBD2A)

219 You won't believe this but the Fatburgers from Walmart frozen section are great grilled or fried. They come out as perfect 'thin' burgers per topic text.

Posted by: Pat at March 01, 2015 06:43 PM (AivPA)

220 Bartley's Burgers, Cambridge Square, just outside Hah-vahd, Cambridge MA.

Posted by: butch at March 01, 2015 06:31 PM (HLx1C)

*******************
IIRC, Mr. Bartley had the advantage of being very easy on the wallet, too.

Posted by: Caesar North of the Rubicon at March 01, 2015 06:45 PM (5f5bM)

221 Best cheap burger is the Giovanni at Rity's Lunch in Clarksburg, WV. It's a regular beef patty between two pieces of garlic toast.

Posted by: Tattoo De Plane at March 01, 2015 06:45 PM (Y92Nd)

222 158
One thing I don't particularly like about a lot of burger places here
in the Denver area is those "fresh-cut" fries that so many of them
serve.

They always come out soggy and limp, rather than crispy.

Posted by: Prothonotary Warbler at March 01, 2015 05:10 PM (5pg79)

I
believe that it has been scientifically proven that the best fries are
par-fried, then frozen, then finished with a second trip to the frier.
The freezing process extracts moisture, and the double-frying makes them
crispier as a result.

Posted by: CQD at March 01, 2015 05:27 PM (2dzsA)

with duck fat.
and the 80/20 burger , salt and pepper w pimento cheese.

Posted by: redclay at March 01, 2015 06:47 PM (GM8B7)

223 220
Bartley's Burgers, Cambridge Square, just outside Hah-vahd, Cambridge MA.

Posted by: butch at March 01, 2015 06:31 PM (HLx1C)

*******************
IIRC, Mr. Bartley had the advantage of being very easy on the wallet, too.

Posted by: Caesar North of the Rubicon at March 01, 2015 06:45 PM (5f5bM)

******************
Never mind. The place I was thinking of as being at the right price point is Charlie's, over on Eliot St across from the Charles Hotel. But Bartley's is good too.

Posted by: Caesar North of the Rubicon at March 01, 2015 06:49 PM (5f5bM)

224 Mrs928 always complained that she could not make good biscuits. This weekend she made them from a new recipe that called for 1 part heavy cream to 2 parts flour. Fabulous. I'm expecting made-from-scratch biscuits much more frequently now, which my waistline will not be happy with, I'm sure.

Posted by: toby928(C) says call me Odysseus at March 01, 2015 06:54 PM (rwI+c)

225 nood post about Obama threatening to shoot down Israeli planes.

Posted by: The Political Hat at March 01, 2015 05:50 PM (0Ew3K)

Yeah well who cares. (1) it's a rumor based on an unreliable source and (2) is that really worth interrupting an interesting burger/fry discussion for?

Posted by: CQD at March 01, 2015 06:58 PM (2dzsA)

226 Just a few weeks ago I did a Run for the Runs!!! A 1 day 600 mile round trip road trip from Phoenix to Vegas for lunch at the new White Castle in Vegas and back to Phoenix in under 12 hours! 6 hungry dudes, a minivan and plans to eat #WhiteCastle till we drop! Operation successful. Even brought home leftovers.

Posted by: Jason at March 01, 2015 07:07 PM (9Mqsk)

227 Plans are in the works for another one in a few weeks. Any of you Morons want in, find me.

Posted by: Jason at March 01, 2015 07:13 PM (9Mqsk)

228 late to the thread thoughts.
There was a Blake's Lottaburger in west Phoenix in the 70's. maybe.. on Thomas or IndianSchool? Next itme I saw on was in Abq. NM when the retrodaughter was based there.

A place in Tucson serves their burgers between 2 grilled cheese sandwhiches made with thin bread. This is the most genius food invention since ...ever. THE BUN IS A GRILLED CHEESE SANDWHICH!

I'd rather have a great cheeseburger than a steak.
I denounce myself, but... there it is.

Posted by: retropox at March 01, 2015 07:26 PM (FaXMV)

229 Steak 'n Shake > BK > Wendy's > clown dude

Posted by: transgendered quokka at March 01, 2015 07:42 PM (3F6F8)

230 Retropox, I just had Blake's in Silver City, NM a few months ago. Amazing. Couldnt agree more about cheeseburgers. The perfect food.

Posted by: Jason at March 01, 2015 07:50 PM (9Mqsk)

231 Well, if we are going to get in some kind of (genteel) pissing contest, the best burger ever was at the Hilltop in Swansea, South Carolina circa mid 1960's. The damn things were as big as a 55 Chevy hubcap lettuce, tomato, onions and cheese and came with a peck of lard fried real fresh cut french fries. You got yourself a couple Pabst Blue Ribbons and that was a meal for a field hand, carpenter, football player (me) or any damn body. Of course, we had the prettiest french teacher too.

Posted by: Eromero at March 01, 2015 07:53 PM (go5uR)

232 Hey Zombie--let's go for a drink. A guy who's made a profession out of testing maraschino cherries can't be all bad. It's time to go pop a couple of Luxardo's in my evening "aperitif".

You guys going on about good burgers need to wash em down with either a craft brew or a chocolate milkshake. Been there and done that, but it's time for my Manhattan.

Posted by: Comanche Voter at March 01, 2015 09:07 PM (wdHk6)

233 Spoken like a rye drinker.

Posted by: Tattoo De Plane at March 01, 2015 10:49 PM (Y92Nd)

234 The best burgers are always found where you find the best milkshakes. It's at some little cafe in some shithole town. Get a double mushroom cheese burger and strawberry shake.

Posted by: ural at March 02, 2015 12:01 AM (XIvvB)

235 ground chuck, lightly seasoned, pattied thick, cooked on a BBQ using charcoal, toasted Kaiser bun, fresh tomato, fresh red onion, small dab of mayo.

burger heaven, at least for me

Posted by: Shoey at March 02, 2015 12:59 AM (vA94g)

236 I've yet to find a burger I didn't like, but points come off if the burger disintegrates on me while I'm eating it. I like my food to stay intact.

My favorite fast-food burger joint: Burger King, closely followed by Whataburger

My favorite restaurant burger: Goldie's (Oklahoma chain, mostly in Tulsa)

My favorite gourmet burger: undetermined (insufficient research)

Posted by: Weak Geek at March 02, 2015 03:28 AM (K7u45)

237 In-N-Out, double double animal style with fry well. Get those fries well done for the crispy goodness and start on them first while still hot, eat about half. Then lean over the table and bite into those two patties each with their own cheese. The beef, all selected from only the front half of their select herds of cattle, and chosen for the perfect blend of fat flavoring, grilled in In-N-Out sauce and sauteed onions. Fresh lettuce and tomatoes on their specially baked sponge bread buns. I also like Smash Burger for the size and char grilled flavor. Just last summer we were in Cambridge Mass on a tour of Haaaavaaad. and just off campus, down town was a burger joint where everything was made fresh, big and delicious.

Posted by: jbinnout at March 02, 2015 05:58 PM (+bsc+)

238 It was Tasty Burger on Kennedy St. There are several locations around Boston.

Posted by: jbinnout at March 02, 2015 06:11 PM (+bsc+)

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