THERE’S SOME FRIGHTENING SHIT: On the Internet
Kiddie Porn ![[smileyvault-ban.gif]](/uploads/db3686/original/2X/4/426cc97ad8dd530c8304b0918ca75ff841d4d950.gif "[smileyvault-ban.gif]")
Is that better or worse than ‘burger in a can’?
I agree that there’s a world of difference between burgers and great burgers, but since the meat is the key difference, why put all that other shit on your prime Flannery blend? A great burger (as opposed to a great sandwich with some ground beef in there somewhere) should be completely satisfying all by itself on a plate if it came down to that. Keep it simple if you’ve got great ingredients: Good quality bun, garden tomato, slice of good cheese, ok, fine, some lettuce.
Enjoy.
Because if all I wanted was the meat I’d cook a steak instead.
I got a new meat grinder for my KitchenAid mixer and finally put it to use last night. I got an all metal one this time as the old plastic one had cracked. Ground 100% chuck on a fairly coarse grind. Fried it in cast iron. By the time the burgers were done there was about 1/2 of fat in the pan. So delicious. Served with fried onions, a little lettuce, “secret sauce” and cheddar cheese. Grinding the meat immediately before cooking makes a big difference in burger quality IMO. Sorry – no photos.
Sorry, Steak Porn is over there —>>
I can still remember the arguments my siblings and I had about McDonalds vs Burger King vs Wendy’s, and I still have a fond place in my heart for the good ol’ Big Mac…
The Automatic’s (Cambridge, MA) Mondays-only “Big Mac” special reminds we why: It’s delicious!
Apparently the burger is so good at the NY outpost of Au Cheval that…they recommend you order the bologna sandwich instead. Note they never say the burger is bad, in fact it’s quite good, although for this $17 burger they do say “…the meat is not the point.” which sounds like damning with faint praise to me.
i tried au cheval in chicago last fall and do not understand the hype. the burger was perfectly adequate but honestly nothing special. i would take a shake shack or five guys over it any day. luckily i did not have to wait to get a seat at the bar. a couple days later i had a burger at acadia, not only was it cheaper than the au cheval burger it was legitimately one of the best burgers i have ever had.
Charlie Palmer Turkey Burger. Market was out of Brioche buns so I bought a loaf, cut the center out of it for French Toast this weekend and formed the meat into one long patty. We cut it into individual servings afterwards. Great recipe, meat seasoned with cumin, chili powder, Jalapeño, red bell pepper, garlic, S&P and an egg. Homemade Guac on top w/toasted Brioche. Winner!
Yep-I waited in line at the Chicago location a couple years back on a weekend. I got there an hour before they opened and there were already ten people camped out. By the time the doors opened the line went down the block. I ordered the burger and the hash with duck heart gravy thinking I was not likely to return and had better sample both while I could. Funny thing; the guy sitting at the bar next to me-half my age and far hipper-ordered the exact same two items. My stomach grew queasy after three bites of the burger and three bites of the hash. Just too rich and monolithic. Texture and contrasting flavors were MIA. This is glorified-and slightly glorified at that-diner food. I looked over at the young athletic-looking dude next to me and he also looked liked he was ready for a barf bag. We both left half our food uneaten. No doggie bags.
Wow! As Cheval must have gone down hill. Fast. The food is heavy, agreed. Been there many times never had a bad meal. My experience is that a comparison of Au Cheval and Five Guys is comical. Never had Shake Shack. And I like Five Guys by the way.
Not a big fan of these huge burgers with a ton of stuff stacked on them. I also think that burgers, like other foods, can be very personal.
JD
stopped reading right here
That’s too bad.
Via Carota. Up there with Minetta Tavern for NYC finest lmho.