Posted by Robyn Lee, September 26, 2009 at 3:00 PM
Note: Today we're interviewing Scott R. Kline of San Francisco Bay Area-based burger blog Hoosier Burger Boy (he grew up in Indiana). His reviews go beyond the Golden State; it seems like he makes a point to eat a burger no matter where he goes, from Hawaii to Tennessee. As the way it should be.
Name: Scott R. Kline, aka Hoosier Burger Boy Location: Menlo Park, CA Occupation: Office Furniture Sales, Photography Student
How often do you eat burgers? 2 or 3 times per week.
Where did you eat your most recent one?Hegen Burger, Oakland CA.
Cheese: American, cheddar, other? American or Gruyere.
Ketchup or mustard? Specialty sauce of the house; if none, than mustard and mayo.
Sesame-seed or plain? No preference as long as it is fresh and does not fall apart,
Grilled, griddled, or broiled? Griddled.
And how would you like that done? Medium.
Would you do us the favor of describing your perfect burger? 1/2 pound, fresh ground chuck, griddled to medium, Gruyere cheese, thick, crisp bacon, grilled onions, lettuce, tomato. Sauce of mayo, Dijon mustard, horseradish (a pinch) and Tabasco (a couple drops). Firm soft white bun baked that morning at the Peninsula Creamery and toasted on the inside.
This Sunday, September 27, you can watch the Krystal Square Off VI World Hamburger Eating Championshiplive online from 2 - 3 p.m. Participants include famed competitive eaters Joey Chestnut, Takeru Kobayashi, and Patrick Bertoletti. For more information, visit krystalsquareoff.com
San Francisco > Serpertine: The burger is a bit underseasoned, but the salty pickles help with that. [David Lebovitz]
Philadelphia > PYT: The burgers tend to be overcooked and too salty, but the bun and toppings are good. [Fries With That Shake]
Atlanta > Flip Burger Boutique: They offer a wide variety of burgers and very good milkshakes. [Random Oenophile]
Minneapolis > Vincent's: This French restaurant makes a great version of the local favorite, the Jucy Lucy, stuffed with Gouda and short ribs. [Cook's Tour]
At Burger Jones in Minneapolis, crazy/suicidal eaters can take the Meat It or Beat It challenge: If you finish the Meat Your Maker burger in less than an hour, you win "an exclusive, open-casket-quality T-shirt" and/or $20 gift card. So what's in the "burger"? Might be easier to say what's not in the burger:
LEVEL ONE: A bun, grilled with cheese and bacon. It supports a 7 oz. cheeseburger, chicken fried bacon, chili cheese dog-burger, 7 oz. cheeseburger, and chicken-fried bacon.
LEVEL TWO: Grilled cheese with bacon, a 7 oz. cheeseburger, chicken fried bacon, chili cheese dog-burger, 7 oz. cheeseburger, and chicken-fried bacon.
LEVEL THREE: Grilled cheese with bacon, a fried egg, cooked to order, topped with onion rings and garnished - no, crowned - with Faribault Creamery cheese curds.
It has about 10,000 calories and costs $25. (I'm surprised they don't offer at least $25 if you finish it. Not that you could.) Have fun with that. [via City Paper]
Posted by Erin Zimmer, September 25, 2009 at 11:30 AM
"Deep-fried burgers are nothing new...but schnitz burger just has a certain ring to it, no?"
[Photographs: Robyn Lee]
The "Schnitz Burger" (the street name for the schnitzel burger) includes: a half-pound Angus beef patty, lettuce, tomatoes, onions, and ginger-scallion-garlic relish on a puffy ciabatta roll for $7. The Schnitzel & Things truck, which scoots around New York City, already offers the predictable chicken, pork, and veal cutlets, but they thought, hey, it's about time we slap some Panko bread crumbs onto ground beef and sizzle that sucker up.
You know those weddings where the bride and groom are both really attractive and lovable, and you just hope they don't birth ugly demon children? Well, in this case, they didn't! Oozing with meat juice, the monster of a burger patty (which is cooked to medium rare by default) is blanketed with crunchy fat pockets, so every time you bite into it, more moisture is released. The ciabatta, in turn, soaks all this up, reaching an almost Chinese steam bun caliber of sponginess. The whole experience is a little intense, but it's quite possibly the juiciest burger of all time.Innards shot, after the jump.
Obama Burger: Good Stuff Eatery in Washington, D.C. is offering a burger named after Michelle Obama made with free range turkey, caramelized onions, Swiss cheese, tomato, lettuce, and mayo on a wheat bun. [SUP]
Milwaukee > Bella's Fat Cat: For a limited time, get the The Kramp and Adler Burger (named after the morning show radio DJs) topped with cheese, raw onions, yellow mustard and a grilled bratwurst. [OnMilwuakee.com]
Tips for Ordering Medium Rare: For those who like their burgers more pink, here are some tips on when/when not to order medium rare. [Epicurious]
Posted by Robyn Lee, September 24, 2009 at 3:45 PM
In the latest episode of street food show VendrTV, host Dan Delaney visits The Burger Bus in Santa Barbara, California. This school bus-turned-food truck serves burgers made from locally sourced ingredients, including a special cheeseburger with apricot jalapeno jelly. Watch the video after the jump.
Posted by Daniel Zemans, September 24, 2009 at 11:15 AM
"I loved the feel of Zaharakos so much that even if the food was inedible, I would gladly become a regular visitor."
[Photographs: Daniel Zemans]
Zaharakos
329 Washington Street, Columbus IN 47201 (map); 812-378-1900; zaharakos.com Cooking Method: Stovetop Short Order: Fantastic décor, friendly service, and delicious drinks more than compensate for mediocre food Want Fries With That? Meh. The skin-on fries were a little soft and the orange seasoning salt was nothing too exciting. Price: Gom Cheese Brr-Grr, $5.49
When I set out to plan my recent trip to Brown County State Park, my mind naturally turned to wondering what edible treats awaited me on my maiden voyage to southern Indiana. As I usually do for off the beaten path culinary guidance, I turned to Roadfood and immediately discovered that the one "can"t miss" stop in that part of the world is Zaharakos in Columbus, Indiana, the most architecturally significant small town in the United States.
James, Pete, and Lewie Zaharako, three brothers from Greece, opened their ice cream parlor and candy shop on October 20, 1900. Named The Greeks until the 1950s, Zaharakos would stay in the family for the next 106 years, first under James's leadership until his death in 1945, and then his kids and grandchildren following suit. When Lew Zaharako died in 2006, there was nobody left in the family with the ability and desire to run the place, and it closed. Ownership fell to the Columbus Capital Foundation, which, as far as I can tell, is a local group geared towards historic preservation (it currently owns the Crump Theatre). In 2007, Tony Moravec, owner of Blairex, a Columbus-based pharmaceutical company, bought Zaharakos and spent the next two years restoring the place to its former glory.
Getting white truffles on your burger at Village Whiskey in Philadelphia can set you back $30 for five grams (depending on market price), but it sure looks pretty. Chef Dave Conn suggests pairing the truffles with a fried egg. Read more on Village Whiskey's burgers in Jeff Vogel's review on Unbreaded, or check out the menu at villagewhiskey.com.
Houston > Lola Burger: This arugula and cheddar-topped burger automatically comes well done, resulting in "a hardened lump of charred ground beef." Ask for it to be cooked medium. [Eating Our Words]
Albuquerque > Best Green Chile Cheeseburgers: Out of 20 contestants, Badlands Burgers won the Governor's Green Chile Cheeseburger Challenge at the New Mexico State Fair. [KRQE]
California > Hegen Burger: "Just the right balance of fresh tasting beef and American cheese" at this immaculate burger joint. [Hoosier Burger Boy]
Victoria > Jasmine's Restaurant: This family-style restaurant makes burgers a little better than its peers; the patty is much juicier and comes on a nice Portuguese bun. [Victoria Burger Blog]
San Antonio > Bubba's Burgers & Shakes: The mediocre patty is made worse by a stale, hard bun. [San Antonio Burger Blog]
"Eating a burnt-bacon cheeseburger and pecan pie at J. G. Melon."—Fashion designer Ralph Lauren in response to the question "When and where were you happiest?" from the October 2009 issue ofVanity Fair
Posted by Damon Gambuto, September 23, 2009 at 2:30 PM
[Photographs: Damon Gambuto]
Rustic Canyon
1119 Wilshire Blvd., Santa Monica, CA 90401 (map); 310-393-7050; rusticcanyonwinebar.com Cooking Method: Griddled Short Order: An obsessive, young chef puts together one of the best burgers in town. Want Fries with That? Yes! Fresh cut and twice fried makes for excellent and straight forward fries. Prices: Niman Ranch Burger (with fries), $16 Notes: If you are looking for the full treatment, ask for your burger smothered and you'll get a perfectly fried egg and thick-cut Niman Ranch bacon atop your already massive burger.
The truly seasonal and obsessively sourced menu at Rustic Canyon is a decidedly contemporary take that has its roots in the oldest traditions of feeding ourselves. That is to say, there was a time when every human menu was seasonal and locally sourced. These days, our food economy has been so thoroughly reconfigured by modernity that we don't find it odd to pay less for food driven, shipped, and flown thousands of miles before they hit our plates.
Now that we are slowly waking up to the perils of big agriculture and the pleasures of proximity, it's understood that part of a chef's duty is cultivation, even if only the kind that blossoms relationships with the best local farmers. Rustic Canyon's chef Evan Funke is perfectly suited to obsess over produce and just about everything else that has to do with his kitchen.
He started off on paths as disparate as masseur and the military, but found his life's work when a girlfriend's knife-wielding, Sicilian grandmother suggested he might have a gift for cooking. Whether it was kismet or just an offer he couldn't refuse, Funke made his way to Cordon Bleu here in Pasadena. From there he was trained, or as he puts it, "broken like a mustang," by Spago's executive chef Lee Hefter. Over the last year he's built a reputation on his fresh pasta (he apprenticed in Bologna) and an inventive Shepherd's Pie. That's all well and good, but I'm looking for medium rare and great.
Philadelphia Weekly put together this handy chart comparing three of Philadelphia's most recently opened burger joints: PYT, SquareBurger, and Elevation Burger. Besides describing typical burger-eating characteristics—patties, toppings, buns, fries, and shakes—the chart also notes waiting times and how stuffed you'll feel two hours after eating the burger. (I'd like to note that, as a non-booze-lover, I highly recommend SquareBurger's Cake Shake.)
New York > Juicy Burgers and More: This new burger joint in Guilderland lives up to its name: "The thing was very literally dripping with juice." [Ridiculous Food Society of Upstate New York]
Massachusetts > Craz-E Burger Stats: The E-Z Cafe at the Big E has been selling 500 to 600 Craz-E Burgers (doughnut cheeseburgers) each day during the fair. [CBS 3]
We've already mentioned the seemingly bizarre existence of Mickey Burgers on AHT, but since I happened upon this photo of the patties today, I figured I'd share it. Unlike the aforementioned U.S. version, which contained 3-ounce patties, each of these French patties weighs only 1.4 ounces. I guess that's appropriate for a young child. Or for Mickey sliders. After cooking, it might look a little something like this, after the jump.
Until November 8, burger chain Red Robin is offering the Wise Guy Burger ($9.49) topped with three fried mozzarella sticks, marinara sauce, pepperoni, banana peppers, and tomato slices. Here's a picture of the real thing—not all that different from the stylized photo. Would you try this combination of burger and appetizer? (I've already professed to being a fan of fried cheese on burgers.) [via BurgerBusiness]
Posted by Nick Solares, September 22, 2009 at 10:30 AM
Shady Glen
840 East Middle Turnpike, Manchester CT 06040 (map); 860-649-4245 Cooking Method: Griddle Short Order: Unique preparation and decades-old pedigree make for a classic burger, but flawed beef make it hard to recommend unconditionally. Want Fries with That? Absolutely; they're perfect golden crinkle cuts. Price: Cheeseburger, $4.75; Big Cheeseburger, $5.25
Bless George Motz. No one has single handedly done more to document and foster our hamburger heritage than he has. Starting with his film Hamburger America and subsequent book of the same name, Motz set out to cover unique burger spots using a loose set of parameters, focusing on places that had been in business for decades, preferably run by the same family, and that used fresh, never frozen beef. In essence, he is studying the hamburger before it underwent the rationalization and commoditization of the fast food business—burgers from a time when quality of ingredients and assurance of freshness were at least as important as speed of service.
The places featured in Hamburger America are all unique and worthy of attention—they are an important part of our cultural and culinary heritage. But I think that George will privately admit that he does not unconditionally love every burger in the book, although publicly he refuses to play favorites. There are burgers in his book that were probably chosen more for their historical significance or because they offer a unique version of America's favorite sandwich than the way they actually taste. I can't help but think that Shady Glen in Manchester, Connecticut, is one of those places.
When you arrive at Shady Glenn there is no doubt why it is featured in Hamburger America. The place looks like it hasn't changed since the 1940s—the brown formica counters and red and green stools that surround it like candy dots are bathed in a warm incandescent glow. The countermen are decked out in paper hats and the waitresses wear green smocks underneath white aprons.
Philadelphia > Snow White: Get a burger, fries, and soda for $5 at this old timey diner. [Fries With That Shake]
California > Bonney's Burgers: This burger joint in Anderson may overcook their burgers, but the grease factor makes up for it: "this was an authentic old-time burger, hefty, unashamedly full of fat, and flavorful." [a news cafe]
London > Hache: The patty is juicy and beefy, but comes on a dry and tasteless ciabatta bun. [The PigPig's Corner; AHT review]
Detroit > The Telway Diner: This diner sells 3,000 burgers each day. A hamburger is only 85 cents, and a cheeseburger is 95 cents. [CNN Money]
From the New York Times comes this interesting feature on the four floors above J. G. Melon—the famous bar and burger destination in New York City—consisting of 29 S. R. O.'s, or single-room occupancy residences that share a communal bathroom and lack kitchens: "The closest thing to a kitchen is the odor of pub food that sometimes wafts up through the floorboards."
Greetings from Fairfield, CT, where we have to travel to Greenwich to get a decent burger at Burger Shakes and Fries. That's changing now.
We're about to get our fair share of burger love. Flipside opened last week here in Fairfield—we tried it last night and it was quite good (7 on a 10 scale). I had The Crusty Burger (topped with Velveeta, chili, and fries) Deluxe that comes with fries (very good, fresh, crispy) and coleslaw (can't pay me to eat slaw anywhere). It's a nice place with a full bar, clams, grilled dogs, shakes, etc.
The burger love will continue because two miles south of Flipside on Post Road we'll be getting a Five Guys in a month or so.
I suggest you hop on the Metro North and check out Flipside for yourself.
We know what you think of Dijon mustard after the Obama-sparked Dijongate, but for all you mustard-lovers out there, what mustard do you think goes best on a burger?
Name: Scott R. Kline, aka Hoosier Burger Boy
This Sunday, September 27, you can watch the Krystal Square Off VI World Hamburger Eating Championship 
