Sirloin, Chuck, Tri-Tip Burger and Pommes Souffle

Posted by johngl

I had such great success with the sirloin & chuck burger, which created a great meaty taste along with a good texture and flavorful juices (that were helped along by a bit of butter), I thought I would go ahead and see if the addition of tri-tip added or detracted from the flavor and texture.

It’s all just a great experiment anyway, right?  What did I have to lose?

Sirloin, Chuck, and Tri-Tip Burger with Pommes Souffle
Sirloin, Chuck, and Tri-Tip Burger with Pommes Souffle

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Gimmick Burger

Posted by johngl

The other day a friend of mine told me about a new burger joint in town called, of all things, Elevation Burger. He said the meat tasted like cardboard.

They are taking commercialism to new heights whilst jumping on the organic free-range bandwagon. If you click on the “burgers” graphic below, you can read the the Vertigo Burger that can be stacked three to ten patties high. Oh, come on.

I stacked seven of my patties — that’s 42 ounces of pure beef — just to see what it might look like.

taking it to new heights A Real Elevated Burge

Where that silly “elevation” thing came from I’ll never know.  Those ad-men should be flogged.

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The Hamburger (Sirloin & Chuck)

Posted by johngl

According to legend (with support from McDonald’s Hamburger University), the world’s first burger was served in Athens, Texas during the late 1880’s.  It then traveled to the 1904 World’s Fair held in St. Louis. During the Fair, it became known as the “hamburger”. The locals dubbed it so as a derisive jab at those of Teutonic heritage who were known to eat raw ground beef by the handful. I don’t think the folks from Hamburg were insulted.

Chuck & Sirloin Burger

I can only assume that those first burgers were made from off-cuts of meat from the local butcher.  I don’t think anyone cared about fat content or cholesterol in those days nor would they be obsessed with finding the just right proportions for the perfect patty.

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Burgers + Fries (Sirloin, Chuck, & Brisket)

Posted by johngl

Burgers, how do I love thee? Let me count the ways.
I love thee to the depth and breadth and height
Your buns can reach, while tasting outta sight
To the ends of chewing and ideal last bite!

Please forgive my corruption of Sonnet 43 (Elizabeth Barrett Browning, Sonnets from the Portuguese, 1850) but I just can’t help myself.

Sirloin, Chuck, and Brisket Burger with Homemade Fries
Sirloin, Chuck, and Brisket Burger with Hand Cut Burbank Russet Fries

How could anyone (‘cept maybe a Vegan) resist this oozing buttery burger with melty sharp cheddar and home made fries?

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Ground Ribeye Burgers

Posted by johngl

I like hamburgers. I mean, I really like them. When I was a kid (back when dirt was first forming in central Iowa), while all the other youngsters were yearning for those ultra-thin fast food 25 pennies a pop things from the golden arches supper club, my parents forced me to eat ground beef that my dad made up from all the steak trimmings at the butcher shop where he toiled in freezing cold temperatures to feed and clothe his offspring. Those burgers were at least a half-inch thick, juicy and flavorful, with a chewy crust. It was truly awful.

They looked a lot like this:

Seared in cast iron

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Burgers!

Posted by johngl

I like hamburgers. I mean, I really like them. When I was a kid (back when dirt was first forming in central Iowa), while all the other youngsters were yearning for those ultra-thin fast food 25 pennies a pop things from the golden arches supper club, my parents forced me to eat ground beef that my dad made up from all the steak trimmings at the butcher shop where he toiled in freezing cold temperatures to feed and clothe his offspring. Those burgers were at least a half-inch thick, juicy and flavorful, with a chewy crust. It was truly awful.

They looked a lot like this:

Seared in cast iron

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