Wednesday, August 11, 2010

Burger Master.


I make a pretty damn good burger.  Medium rare with just the right balance of toppings and condiments. I use ratio of 80/20 - Beef to fat.  Sometimes I grind hanger steak or brisket or even boneless short rib and add 20% pork fat.  The fatty gind is the secret to having the most succulent burger ever.  If the juice isn't dripping down your arm and drooling off your chin, you made it wrong.  The bun is also extremely important in the building of a good burger.  Too spongy and soft and the juices will soak and destroy (get it?) the bun before you've finished.  Too thick or dense a roll and the meat will get lost like a ugly middle child.  Bad bread is a serious burger crime.  Also, if you're going to put some veg on your burger such as tomato, lettuce, pickles, onions, kimchi, etc... be sure to use good quality vegetables.  I hate when people ruin a perfectly decent burger by slapping a tasteless, out of season, trout gene spliced, slice of beefsteak tomato or slimy, wilted gray lettuce on top.  Use great ingredients and great meat and great bread and you will have a great burger.  That burger up there is an Thundering Hooves Bacon Cheeseburger with local Brandywine Tomatoes, Arugula, and Irish Smoked Cheddar.  It's on a Frans Pub Style roll (which stand up perfectly to the juicy burger) with a little strong Dijon mustard, sliced Alvarez Farms onions and Bubbies dill pickles.

The burger down below is an Olsen Farms Bacon Cheeseburger with Beechers Flagship, Avocado, Black Krin Tomato, and Fry Sauce.  Served on those very same Frans rolls.  What is Fry sauce you ask?  We'll supposedly it was invented in Idaho or Utah depending on who you talk to.  It's basically one part ketchup to two parts mayo.  I spice it up a little a little hot sauce and a dash of smoked paprika.  It's a lot like a spicy Thousand Island dressing.  Perfect for dipping fries or slathering on a burger and you don't have to be Mormon to enjoy it.  Next time, I think I'll make an Asian inspired short rib burger with Sriracha Aoili, grilled shiitake mushrooms, and pickled carrot and daikon slaw on a steamed bun.  Yum.   


Here's a few of my all time favorite Seattle burgers:

The $28 Coupage Burger
Ground short rib, foie gras, truffle mayonnaise, red onion "kimchi", served with truffled potato crisps.  The Holy Goddess of all Seattle burgers.  Those of you who would scoff at the price tag for this burger need to live a little.  Thanks to Live To Eat for the photo.








The Dick Deluxe
Go ahead, make your jokes.  I've been making them for 13 years and it never seems to get old.  Gonna go eat some Dicks?  Har har har.  Freaking hilarious.  All childish hilarity aside, the deluxe is what "fast food" burgers should be.  They use fresh, quality ingredients to do old school burgers and the deluxe reigns supreme,  Two beef patties, American cheese, lettuce, "special" sauce.  Delicious.  Plus they are a pretty awesome company and they treat their employees pretty well.  Photo courtesy of Stop Screaming, I'm Driving.






Spring Hill Burger
A half a pound of Painted Hills beef teetering on a beautiful crusty bun, covered with a few slabs of bacon, two layers of cheese, and slathered with thousand island.  So freaking juicy and rich you will not want to wear clothes that you like when eating this burger because you will get messy.  Photo thanks to  Seattle Met.














Red Mill Bacon Double Deluxe Cheese Burger
I love Red Mill burgers.  This little Seattle mini-chain does a just couple of burgers and they do them right.  Apparently Oprah really loves this burger so you know it's good (she knows all).  Here's the description according to their menu: Two 1/4 lb. Patties, Pepper Bacon, Lettuce, Tomato, Pickle, Red Onion, American Cheese, Mill Sauce.  I don't know what mill sauce but it's delicious.  Thanks Seattle PI for the pic.




The Burgermaster
Class since 1952 says Burgermaster's menu.  It's true what they say you know.  Keep it simple and good and people will love it.  That holds true for Burgermaster.  The only difference between then and now is that the waitresses don't take your order on roller skates which I am sad about.  I sometimes dream about being a drive-in waitress in a cute diner outfit and roller skates and when some idiot gets mad at me for getting their order wrong I "accidentally" dump the tray of food and shakes all over the poor saps lap.  Oh well, at least I don't have to dream about getting the delicious Burgermaster in my mouth because they are still here and hopefully will still be here in 50 more years.  Thanks Seattle Met for another photo.  Yum.













oh, and while you dream about delicious burgers tonight, don't let this happen to you....

2 comments:

jameswilliams said...

Hi,

Nice blog to read.....
Lovely pictures! great job...
thanks for sharing this recipe.



John Williams
Zubaida Tariq

Violet Séverine said...

Thanks for the nice comment and thanks for stopping by James. ;)