[Andrew Hope]

I’m wondering if any of you, still believe in having a burger on the menu as long as it is top of the line house made product... I personally love a burger and a lot good places have them and well have the best... Personally I don't believe in stretching the beef by adding carbs such bread crumbs, oatmeal etc. When I made a burger it's basic lean ground beef minced onions, oregano and salt and pepper yummy

[blueschef]

Burgers are AWESOME! Yes it should be great meat with the correct amount of fat, cooked proper (grilled or on a griddle or even blackened), Some cool roll, some basic toppings and some fun ones.
"I like mine with lettuce and tomato......"
Sorry flashback
I would find it hard to beleive that you will find any chefs that do not like burgers!
There are also Turkey Burgers, Chicken Burgers, Lamb Burgers, Buffalo Burgers.....

Tom

[Andrew Hope]

Cool, I just thought a lot of experienced chefs would think if you want a burger go to a greasy spoon. I have seen a lot of well presented burgers, mostly at high end pubs (very common theme in Canada are pubs at least around here) I'm working at a nice pub and a retirement home owned by the same company two different kitchens same building, switch over so I get to learn new stuff. Only first years apprentice (school in march yay) so I will see where my ambitions lead me. I want to own a casually sophisticated place with an upscale bar some day so I'm going to need to evenly start working in a place like that.

[Mikeb]

I love a good burger. Even some of the French chefs I've worked for enjoy them (not so much the fast food kind but the homemade kind). For the mix I like it pretty basic, beef/lamb, onions, garlic, Worchestershire sauce and Tabasco sauce, an egg to bind. For toppings I enjoy cheddar (I usually use 3 year old cheddar from Quebec), tomato, red onion, a crisp leaf of lettuce, mustard and ketchup. Bacon is optional, not a huge fan of barbecue sauce on burgers though. Put all that on a fresh bun grilled with butter, soo good. I don't mind other toppings either, salsa, guacamole, lots of interesting things you can do. Beer to wash it down (I love wine, but with some things nothing beats a cold beer).

[gonefishin]

At home...I really like just a normal sized regular ol' burger.

But my favorite burger to date is from Goose Island Pub, in Chicago. They have a Stilton burger.

(from their menu)
STILTON BURGER
Our brewer’s favorite — half pound of
black pepper crusted burger, grilled
and topped with roasted garlic cloves,
Stilton cheese and Düsseldorf mustard
on a pumpernickel roll. . . . . . . . . $9.50
Oatmeal Stout is a great complement with the Stilton Burger.


Add some of their homemade chips and a fresh brewed beer...

I gotta make that trip up north again

dan

[shroomgirl]

several medium high end restaurants (white linen actually) have burgers on their menus....9+-$12. One has chopped lettuce/tomato with bluechesse dressing on it....big juicy burger. Hand cut FF!!!!

Daniel Bouloud has one a DBK....$40+ with foie, shortribs in the middle.

Good food is just that, doesn't matter if it's a tamale or hot dog or searred foie gras.....a good burger sometimes makes a dining experience wonderful. My 75 year old father can be ornery when we dine out, if there's a burger on a high end menu then he's happy thus the rest of the table is happy and we're not having to eat at some mediocre chain.

[Pete]

Most of the high end places I have worked at offer a burger at lunch but not at dinner. Of course, if a guest really wanted a burger, at dinner, we would never say no.

[kuan]

Originally Posted by Pete

Of course, if a guest really wanted a burger, at dinner, we would never say no.

No you wouldn't say no, you'd say $16.95.

[karen90]

Oooohhhh maann....hamburgers are probably one of my favorite foods. I looove making them....and i like the sweet and spicy thing...so i mix brown sugar with it and stuff...whatever i'm in the mood for. mMMMmmmmm can't beat them.

[GoutezleBonVie]

I work in a french bistro, I sell great burgers, i also have bar sliders, Angus beef, carmelized onions, american cheese, Chipolte Roquefort mayo, And some pommes Frites, awesome.
Patrick

[blueschef]

Ok two cool burgers:
We did a Burger topped with JUMBO LUMP and Port Salute that was out of this world. Did that one about 20 years ago. I have not done them in a restaraunt sence but when I want to do something really fun at home for friends I make them, people go nuts, some time when you are feeling oppoulent try it it really is good. I warm the crab in whole butter and S&P first amd do not skimp on the crab or cheese!
My Mom makes one of the best comfort foods, to me, She puts raw burgers in a pan, topps them with a slice of raw onion adds canned tomato soup and velvita cheese and cooks them low and slow for a long time. eat them with rice and DO NOT drain off any grease, just mix the sauce and grease right into the rice, I am telling you..............Heaven! She calls them Bachelor Burgers, and we have been eating them all our lives.
Tom

[BigBadButcher]

I love burgers! Sometimes there's just nothing like a big 'ol cheeseburger on the grill. I prefer to use ground round (86%-92% lean) for my hamburgers. That way you have enough fat to give it excellent flavor, yet not to much so you have less shrinkage and it's not greasy. MMMM.... I think I know what I'm going to have for dinner tonight...

[Ma Facon]

Thanx alot, I was going to have New York strips on the grille, Now it is burgers instead and NY's tommorrow.



I can't read these forums until after dinner from now on.

[Suzanne]

A good restaurant should be able to do a good burger. Doesn't have to be the dbBurger from Chef Daniel Boulud (stuffed with short ribs and foie gras, topped with truffles for extra $$ ), but here in NYC (especially lower Manhattan, where I live) some excellent places make great burgers: Blue Smoke (very high-end barbecue) and Union Square Café (fabulous tuna burger!), both owned by Danny Meyer, one of the best restaurateurs in the city; City Hall, high-end grill; Peter Luger in Brooklyn, considered by many to be THE BEST steakhouse in the city (available at lunch only, though); Landmarc, an all-around good place; and before it closed recently, Le Zinc, run by the same folks as the 4-star Chanterelle.

I'd actually prefer having a burger at a top restaurant than at a middling one, because I'd expect the meat to be better quality.

[Mannlicher]

I love a good burger myself. What I do NOT love, is when the restaurant gets overly fancy, presenting an affectation, not a burger. All that is needed is good quality beef with the right fat/lean ratio, freshly ground, and seasoned moderately. Bun, condiments, pickle and beverage choice can vary, but if the basics are not right, its not a 'burger'.