From Cafe Society comes a list of The Ten Worst Burger Ideas Ever. The only one I've had the displeasure of trying is the Frozen Microwavable White Castle Cheeseburgers, and considering I can still remember their foulness after 15 years or so, I think it's safe to say they belong on that list. Other offenders include the McDLT, Carl's Jr Breakfast Burger, and the Canburger.
It's that time of the year again. Celebrate the end of summer fun by firing up the grill and slapping on some meat patties! Adam has grilling tips for burger-making n00bs. Here are some recipes to get you started:
Hope you all have a good weekend, whether burger-iffic or not!
Note: Today we're interviewing Daniel Zemans, our new Chicago burger correspondent! He's admittedly more of a pizza aficionado than a burger lover, but with "AHT reviewer" recently added to his lists of skills, methinks his burger love will flourish. (Besides, he's an overall "food lover," which is perfect for the Serious Eats community.) If you missed them, check out his reviews on Kuma's Corner and Erwin.
Burgers, pizza, and...sometimes babies
[Photograph: Daniel Zemans]
Name: Daniel Zemans
Location: Chicago
Occupation: Technically a lawyer, but I do it as little as possible.
How often do you eat burgers? Not as much as I should. I tend to go on burger binges. Writing for AHT will cure my burger eating disorder.
Where did you eat your most recent one? David Burke's Primehouse (review forthcoming on AHT).
Cheese: American, cheddar, other? When offered, blue; otherwise, usually cheddar. When American is the only option, I am definitely not disappointed.
Ketchup or mustard? Mustard, preferably yellow but brown is fine too. I'm not going to tell anyone not to put ketchup on their burger. I will judge them, possibly out loud and in a condescending manner, but I will not tell them not to do it.
Sesame-seed or plain? Sesame-seed.
Grilled, griddled, or broiled? Grilled.
And how would you like that done? Rare. I don't like ketchup, but I can understand that some people like corn syrup and tomato paste on their burgers. I cannot understand why people get their burgers cooked more than medium rare. I just don't get the thought process that would lead someone to ask that their food have so much of its flavor cooked out of it. Maybe there's significant overlap between people who get burgers cooked medium to well and those who really like ketchup and they don't want anything getting in the way of their beloved condiment?
72 slices of pasteurized processed cheese food, oh yeah. [Photograph: Amazon]
Click to enlarge.
Here are the results of this week's poll: What Cheese Do You Like Most on Your Burger? From 1,065 votes as of 10 a.m.:
American 32%
Cheddar 31%
Swiss 8%
Blue 9%
Goat 1%
Mozzarella 1%
Monterey Jack 3%
Pepper Jack 9%
Gouda 2%
Provolone 2%
Other 2%
American is number one, but it only beats out cheddar by 1%. American proponents were a bit more vocal about their choice in the comments than cheddar proponents though. Processed Neon noted its pleasant taste, versatility, superior melting capabilities, and nostalgia. Other cheese recommended by AHT readers are Gruyere, Colby, Havarti, and haloumi.
Thanks for participating in our poll! Stay tuned for the next one on Monday.
From today, September 3, until next Thursday, September 10, Philadelphia's PYT is offering a free PYT burger (eat-in only) to anyone who brings in a copy of Trey Popp's recent not-so-glowing review in Philadelphia City Paper. 1001 N 2nd Street, Philadelphia PA 19123 (map)
I am not one of those folks who views the hamburger as the greatest edible item known to man (currently that title is reserved for La Quercia Acorn Edition Prosciuttio). Even though I've had Chicago’s finest, and I appreciate a good one, I will almost always pass up a burger in favor of a decent slice of pizza or a well-grilled steak.
At least that’s how I thought I felt until I happened upon Schoop's near the Chicago/Indiana border. The crazy thing is it's not even the best burger I’ve had in Chicago—it’s not nearly as well seasoned and cooked as Rosebud's, or as juicy and smoky as Marc Burger's, or as fresh and classic as Topnotch's. But there’s something about the whole package—the tangy pickles, the drippy mayo, the pillowy bun, and, more than anything, the crispy crust—that makes me crave one more than any other burger in a 20-mile radius (that’s how close the nearest Schoop's is to me).
Although I've expressed an aversion to cheese-stuffed burgers in the past, this minted chèvre-stuffed gyro burger by Ben Frank of I Ate That might make me change my mind. Instead of a gooey center that most other cheese would provide, this goat cheese-filled patty would have a heart of creamy goodness. Ignoring that the meat looks too finely ground for my tastes, I like the sound of this burger. Now if someone would just make me one...
Related
Cooked: The Juicy Loosey
The Stuffed Cheeseburger at the Iron Horse in Westwood, New Jersey, and the Failbun
Good Dog's Cheese-Stuffed Burger in Philadelphia
3939 Cross Creek Rd., Malibu, CA, 90265 (map)
Cooking Method: Grilled
Short Order: A backyard barbecue burger gets a professional touch.
Want Fries with That? No fries to be had.
Prices: Sirloin burger, $6.50
Notes: This is a temporary set up so you'll have to act fast to catch it, but the restaurant version is due in a Beverly Hills location soon.
Having a friend and her delightful little boys visiting from Japan (more on them in future posts) for most of the month of August, I found myself visiting all manner of Los Angeles attractions that usually just buzz in the background of my daily life. Truth be told, I don’t mind spending a little time to take in some of the tourist sites of my adopted city. I can remember my younger days as a New Yorker and exhorting my friends to explore some of the most touristy destinations, then reveling in the surprise at just how amazing they are. (When was the last time you were on Liberty Island at dusk?)
While I don't know if any of Los Angeles' attractions can rival the breathless awe of New York’s monuments, taking a sunny day in Malibu is, well, awesome. Surf, sand, and sunshine are all free of charge, but my friend came to spend more than time in Southern California. Since I am indulgent by nature, I indulged her and headed to the Cross Creek shopping district. We quickly found ourselves awash in reality-show-worthy hyper-consumerism.
Walking over to the newly minted Malibu Lumber Yard (basically, a high-end mall), we pass by Paris Hilton. My friend titters with excitement as she gets what she is paying too much for at these celebrity-soaked haberdasheries: the satisfaction of a day spent believing (and buying) the hype. I can feel the choking sensation I first felt accompanying my mother to Bloomingdale’s as a boy.
While my friend ducked into the various, well-heeled versions of stores you’d find at any other mall, I made my way over to a gentleman who’d set up shop in the middle of all this. What’s that I see? A grill and a whiteboard menu? "Gourmet barbeque," it reads. Drowning in all this conspicuous consumption gets me thinking: burgers do share a geometry with the life preserver.
Note: In our Reality Check series, we take a look at fast food in the news and show you what it looks like in all its unstylized glory.
Burger King's double cheeseburger has been in the news recently because of Burger King's ad campaign pitting its double cheeseburger against the one from McDonald's, and for its $1 promotion in select cities. I happened upon the above advertisement while in Chicago, but when I bought it in New York City, it was at the nondiscounted price of $2.89.
So, after the jump, here it is:
In lieu of the "best burgers in Chicago" lists that have been popping up lately, Michael Gebert of Sky Full of Bacon presents a different kind of list that excludes the fancy bar burgers and focuses on the simpler, old-fashioned burgers he calls "1930s-style," named after "burgers that evoke the constraints of the 1930s rather than the caloric excess of today." His best burger list features ten spots whose burgers won't make you feel like a bloated whale.
Related
New Episodes of 'The Cheeseburger Show' Starting Today
September Issue of 'Chicago' Magazine Dedicated to Burgers
Kuma's Corner: A Chicago Burger Even Upton Sinclair Would Love
Tomorrow, September 2, New York Hot Dog & Coffee is giving away 100 free kimchi bulgogi burgers to the first 100 customers starting at 12:30 p.m. 245 Bleecker Street, New York, NY 10014 (map)
1301 East Elizabeth Ave, Linden NJ 07036; map); 908-486-9651
Cooking Method: Griddle steamed
Short Order: Classic fresh beef sliders, perfectly prepared.
Want Fries with That? Decent, but not as life-changing as the burgers. Onions rings? Not so good.
Price: Priceless.
Notes: Open Mon. to Sat., 5 a.m. - 4 p.m.
I was beginning to think that White Rose System of Linden, New Jersey, was actually closed for business. I paid four visits to the little Elizabeth Avenue diner, close to the now-closed White Diamond, but every time I visited I found it shuttered. It turns out my timing was just off—I had either gone on Sundays or after 4 p.m. when they are closed. I finally found it open on a Friday morning and was glad I had persevered—the sliders they serve are as fine an example of the breed as you will find.
The restaurant itself should be given landmark status. It dates back to the 1960s and has remained largely untouched.
Seen on the side of a food cart in Rome
After three weeks of eating my way through Italy, I am back in the good ol' US of A. While I had many, many fine meals there, I did not eat a single hamburger during that time—the longest I have gone without burgers since I can remember. I would liked to have tried at least one, but I had a hard time finding burgers on the menus of any place other than a handful of Irish pubs in Rome that cater to English speakers and the numerous McDonald's that I encountered during my travels. I was interested in seeing if there was a local interpretation of America's favorite sandwich, something to compare to America's interpretation of Italian pizza.
The closest I came to finding that interpretation was a place in Rome called The Perfect Bun, but they were unfortunately closed until September (like most of the country).
Who wants a blanket of fat on their burger? Me.
Mmm, cheese. It tastes good on its own, but it tastes really good draped over a hot puck of meat.
What's cheese do you like most on your burger? Let us know in this week's poll! Leave a comment if we're missing your favorite.
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