Burger fiend Kenji Alt has shown you how to make other chefs' burgers—take the Blumenburger and the Radius Burger—but over at his blog, Good Eater, he's showing you how to make one of his creations: the hangover cure burger. What's in this beast? An egg fried in duck fat, two types of cheese, three types of pickles (including kimchi), mustard, garlic mayo, sambal oelek, and a bit of lettuce—aside from the patty and bun, of course.
@ellenf48: Flap Steak or Flap Meat: "This cut comes From the loin of the beef from a smaller muscle that is frequently further processed into marinated steaks or fajita strips."
Flap meat around here is sold as "sirloin tips." If you can't find flap, and robustly flavored, loose grained beef works pretty well in the burger mix, like hanger, skirt, or flank.
I disagree about not combining kimchi with cheese. I do it all the time and it's great. I like to make baked eggs in ramekins with prosciutto, kimchi and cheddar. Salivating just thinking about it. All that umami in one bowl *drools*
I agree that with burgers, less is more - normally I'm sauce, cheese, onions, and pickles only (with tomato if their really really good). But in some situations, everything in the fridge just looks too good. I actually started this one out as an egg sandwich then realized, "hey - I have that leftover ground short rib mix in the fridge!"
I've never had one, but apparently fried egg and burger is very common in Australia (along with pickled beetroot). Dunno about the kimchi...
Here on the East Coast, I've always thought of putting a fried egg on a burger as "Texas" style... Not sure why really, but I've seen it referred to as that in more than one place.
I like the idea of kimchi but it should be served on the side. Kimchi is definitely good for hangovers
But how come all the Japanese and Chinese guys (and gals) eat cheese and ice cream? I thought you were all lactose intolerant. Can anyone answer this? Thanks
@ gaffer: Get this: I'm not lactose intolerant AND I'm Chinese AND I have never eaten cheese and ice cream. So I guess you're wrong in that BIG FAT generalization, eh? Hope that doesn't blow your mind.
Thanks for commenting! Your comment has been accepted and will appear in a moment.
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it pleasant. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
Print
20 Comments:
Very appropriately tagged "burger awesomeness." That thing looks and sounds delicious. What kind of bun is that? It looks absolutely perfect.
simon at 10:56AM on 02/05/09
@simon: Kenji sez: " Martin's Potato Roll, dinner roll size, toasted in butter."
mmmmmmm
Robyn Lee at 11:06AM on 02/05/09
Anyone know what "flap meat" is?
ellenf48 at 11:19AM on 02/05/09
@ellenf48: Flap Steak or Flap Meat: "This cut comes From the loin of the beef from a smaller muscle that is frequently further processed into marinated steaks or fajita strips."
Robyn Lee at 11:35AM on 02/05/09
Flap Meat. Also known as minute steak, or bavette in French.
simon at 11:38AM on 02/05/09
I highly recommend adding kimchi to burgers and other meat sandwiches, but mixing it with cheese? No -- blasphemy.
Sorry, but this burger has too much stuff in it. Sometimes more is not more.
Pupster at 12:10PM on 02/05/09
I'm usually not a fan of crazy-toppings burgers but gotta admit...that looks really good.
SoundBitesNYC at 12:14PM on 02/05/09
So, does it cure the hangover by making you throw up?
Allan at 12:18PM on 02/05/09
Robyn, you beat me to the submit button :)
simon at 12:48PM on 02/05/09
@ellenf48
Flap meat around here is sold as "sirloin tips." If you can't find flap, and robustly flavored, loose grained beef works pretty well in the burger mix, like hanger, skirt, or flank.
J. Kenji Lopez-Alt at 12:48PM on 02/05/09
I disagree about not combining kimchi with cheese. I do it all the time and it's great. I like to make baked eggs in ramekins with prosciutto, kimchi and cheddar. Salivating just thinking about it. All that umami in one bowl *drools*
simon at 12:56PM on 02/05/09
@pupster
I agree that with burgers, less is more - normally I'm sauce, cheese, onions, and pickles only (with tomato if their really really good). But in some situations, everything in the fridge just looks too good. I actually started this one out as an egg sandwich then realized, "hey - I have that leftover ground short rib mix in the fridge!"
I've never had one, but apparently fried egg and burger is very common in Australia (along with pickled beetroot). Dunno about the kimchi...
J. Kenji Lopez-Alt at 3:07PM on 02/05/09
Yeah I could really see myself making all the parts and putting it together hungover, thats what cold pizza is for.
aldenrich at 3:11PM on 02/05/09
Here on the East Coast, I've always thought of putting a fried egg on a burger as "Texas" style... Not sure why really, but I've seen it referred to as that in more than one place.
simon at 5:12PM on 02/05/09
Makes you want to avoid the hangover in the first place
Nellie Gatewood at 5:22PM on 02/05/09
@Nellie
True - this is not something I would eat at any other time. But pickles and grease are exactly what I need the morning after...
J. Kenji Lopez-Alt at 8:32PM on 02/05/09
I like the idea of kimchi but it should be served on the side. Kimchi is definitely good for hangovers
But how come all the Japanese and Chinese guys (and gals) eat cheese and ice cream? I thought you were all lactose intolerant. Can anyone answer this? Thanks
gaffer at 4:20AM on 02/06/09
@gaffer: I don't have much of a answer besides that...we are not all lactose intolerant.
Robyn Lee at 8:53AM on 02/06/09
@ gaffer: Get this: I'm not lactose intolerant AND I'm Chinese AND I have never eaten cheese and ice cream. So I guess you're wrong in that BIG FAT generalization, eh? Hope that doesn't blow your mind.
JustNancy at 8:03PM on 02/06/09
Thanks to roboppy and Nancy for the feedback on lactose intolerance. The generalizations about it abound
gaffer at 8:13PM on 02/06/09