payn
Glory to Marik
it’s been awhile but the Twin City staple is always a hit. Folks here it is the “Jucy Lucy”
Burger me!
- Thread starter Olgar Shiverstone
- Start date
Zardnaar
Legend
I’d say it is a burger, but it’s also a P.I.T.A.
Once you stack a heap of grease it blends together.
The really big burgers are mostly gimmicks imho.
As mentioned, most of the time I eat a burger, it’s a single patty- typically 1/4 to 1/3 of a pound. But one of the better burger places near me, that’s a “Lady” burger- their regular ones are 1/2 lb (and broad, not tall). And honestly, this dude might start ordering the smaller ones. As awesome as their burgers are, their sides (especially their onion rings) are also damn good. And a 1/2lb burger with a generous side is…too much food.
Hadn’t been there in YEARS; I’ve been 3 times in the last few months. We’d stopped going because the owner opened a 2nd place much closer to our house, with virtually the same menu but with a different name.
Unfortunately, after several years of operation- even during the pandemic- that location closed, replaced by a restaurant we already loved moving to a new spot. And then that place closed.
But by that time, there were several other top-notch burger places in the neighborhood to go to. Some had exotic meats (bison, boar, wagyu, camel, etc.). Some had secret sauces. Some fused traditional American burgers with other cuisines (like Korean). We were spoiled for choice. Then, one by one, most of those joints also disappeared or revamped their menus.
This year, I intentionally wanted to go back to frequenting my favorite restaurants* that I’d kinda been missing as I cooked more at home. Getting back to this particular burger place has been a great nostalgia trip. Nothing fancy about it except the array of flatscreen TVs. A real hangout kind of place, with polished concrete and neon signs.
* as it turns out, several had recently changed hands.
Hadn’t been there in YEARS; I’ve been 3 times in the last few months. We’d stopped going because the owner opened a 2nd place much closer to our house, with virtually the same menu but with a different name.
Unfortunately, after several years of operation- even during the pandemic- that location closed, replaced by a restaurant we already loved moving to a new spot. And then that place closed. But by that time, there were several other top-notch burger places in the neighborhood to go to. Some had exotic meats (bison, boar, wagyu, camel, etc.). Some had secret sauces. Some fused traditional American burgers with other cuisines (like Korean). We were spoiled for choice. Then, one by one, most of those joints also disappeared or revamped their menus.
This year, I intentionally wanted to go back to frequenting my favorite restaurants* that I’d kinda been missing as I cooked more at home. Getting back to this particular burger place has been a great nostalgia trip. Nothing fancy about it except the array of flatscreen TVs. A real hangout kind of place, with polished concrete and neon signs.
* as it turns out, several had recently changed hands.
That looks up my alley. The beef is the star. Some cheese, maybe some grilled onions, and mayo as condiment. That’s my fave kind of burger.
payn
Glory to Marik
The cheese is pinched inside the beef before cooking. Gotta let it sit a few min cause it comes out like lava if eat it too quickly!
My favorite right now is a 1/3 pound lean grassfed beef, grind up a slice of picante salami and mix that into the beef. Sprinkle a little salt on the patty. Cook the patty medium rare, add a slice of provolone cheese and some avocado and serve on a lightly toasted ciabatta bun with some light mayo added (light as in a small amount AND the lower fat version).
Alas I get to eat that maybe once a year because getting older is fun and cholesterol is a thing.
Alas I get to eat that maybe once a year because getting older is fun and cholesterol is a thing.
Willie the Duck
Legend
Mind you, I am pretty focused on caloric restriction and nutrition maximization, so burgers in general are a tough sell. That said, I remember when a 'quarter pounder' was a selling point (probably a reaction to the typical 1950s-70s burger, which was 3.9 oz. or so) . When I make burgers from scratch, I generally use 1/6 pound per patty. Anything more ends up feeling crazy thick or very large around.
Anyways, the typical burger for me is something homemade and home grilled (typically by my wife, as we've kinda reversed the stereotypical roles -- her at the grill and me in the kitchen). Meat, bun, pickles (dill), mayo, and tomato.
