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burgers

post #1 of 15
2/10/06 at 11:22am
Thread Starter 
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 :)
Just another young apprentice eager to develop into the master.
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post #2 of 15
2/10/06 at 11:52am

Are you kidding!

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
"Laissez Le Bon Temps Roule"
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post #3 of 15
2/10/06 at 1:55pm
Thread Starter 
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.
Just another young apprentice eager to develop into the master.
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post #4 of 15
2/10/06 at 2:44pm
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).
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post #5 of 15
2/10/06 at 3:02pm
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...:lips:

I gotta make that trip up north again ;)

dan

Enjoy the Food!

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post #6 of 15
2/11/06 at 7:14am
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.
cooking with all your senses.....
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post #7 of 15
2/11/06 at 9:17am
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.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
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post #8 of 15
2/11/06 at 9:39am
No you wouldn't say no, you'd say $16.95. :)
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post #9 of 15
2/11/06 at 10:24am

yuuuum

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. :cool:
"This magic moment, while your lips are close to mine, Will last forever, Forever till the end of time"



"Dream as if you'll live f o r e v e r, Live as if you'll die today" -James Deanand...."Dream as if you'll eat f o r e v e r, Eat as if you'll die today"=D=D
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post #10 of 15
2/11/06 at 12:29pm
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
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post #11 of 15
2/12/06 at 6:27am
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
"Laissez Le Bon Temps Roule"
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post #12 of 15
2/12/06 at 3:02pm

Good Burgers

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...
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post #13 of 15
2/12/06 at 3:15pm
Thanx alot, I was going to have New York strips on the grille, Now it is burgers instead and NY's tommorrow. :chef:



I can't read these forums until after dinner from now on.:lips:
http://www.frappr.com/chefsunited
One time a guy pulled a knife on me. I could tell it wasn't a professional job; it had butter on it.- Rodney Dangerfield -


'We're ALL amateurs; It's just that some of us are more professional about it than others'. - George Carlin
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post #14 of 15
2/19/06 at 6:58am
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 $$ :o ), 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.
"Notorious stickler" -- The New York Times, January 4, 2004
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post #15 of 15
2/19/06 at 8:45am
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'. :)
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