RE: The 20 Hamburgers You Must Eat Before You Die
Wed, 07/16/08 11:54 PM
(
permalink)
We should make a couple or three categories:
1.a) Standard beef patty, CHAR-GRILLED, i.e. open flame, toasted bun, ketchup, any other dressing with or without [e.g. mayo, like Whopper], toppings: onion, lettuce, tomato, pickles all:(with, w/o)
b) above with cheese, bacon, fried onion, anything unusual etc.
2. a) Standard beef patty, griddled, as above
b) with cheese, etc.
3. Slider style: griddled beef with onions and fat, pressed with spatula while cooking, specific style of buns
4. Other beef patties : e.g. steamed, unuual toppings, sauce, styles etc.
Then we are a bit closer towards comparing apples to apples. There are people who are sticklers for category 1a, me, for example, for whom a griddle-fried burger/cheeseburger automaticaly takes it out of the personal "best" ranking. Ditto a slider or steamed burger, while there are those who dream about these tastes.
In today's NY Time I read about burgers with foie gras and black truffles, pine nuts and dried tomatoes, fresh thyme. 'Burgers" of squid and shrimp. I love both, but not here. And I want to know if any of the "best burgers" suggested by NYT, such as Daniel Boulud's which has those fancy things, so I can stay away!!!!!! Not that they will ever let me in, nor will I ever have $56 to spend for a burger. So I am safe, for now! You never know, Bubba might take to adding gourmet touches, he watches Food TV too, and porcini mushrooms are a mere $17.50/lb [real potent dry stuff]!!
BTW, has anyone eaten Peter Luger's chopped steak which is a charbroiled burger, at the original Brookyn location? It is served only at lunch, used to be about $9/8oz, made of the trimmings from Luger's fmous steaks. Cash only. Try it.