• This is a political forum that is non-biased/non-partisan and treats every person's position on topics equally. This debate forum is not aligned to any political party. In today's politics, many ideas are split between and even within all the political parties. Often we find ourselves agreeing on one platform but some topics break our mold. We are here to discuss them in a civil political debate. If this is your first visit to our political forums, be sure to check out the RULES. Registering for debate politics is necessary before posting. Register today to participate - it's free!

Burgers

Harshaw

Harshaw

Filmmaker ● Lawyer ● Patriot
DP Veteran
Joined
Oct 1, 2005
Messages
38,750
Reaction score
13,845
Gender
Undisclosed
Political Leaning
Libertarian - Right
Just about as close to heaven on Earth as you can get. I personally prefer medium rare, on the rarer side.

Two of the best local burgers I've ever had were at The Copper Penny in Wilmington, NC, a mixture of short rib and Angus, and the 60/40 burger at Brick City Grill in Ames, Iowa, which is 60% Angus and 40% bacon.

And yes, Angus does make a difference.
 
Medium usually. Medium rare if I really trust the cook/restaurant.

I want dill pickles, lettuce, tomato, ketchup, mustard, cheese, and a little onion on it.

Most places give you enough onion to choke a football team.

Fries on the side too please.

With a beer. Or two.
 
Harshaw said:
Just about as close to heaven on Earth as you can get. I personally prefer medium rare, on the rarer side.

Two of the best local burgers I've ever had were at The Copper Penny in Wilmington, NC, a mixture of short rib and Angus, and the 60/40 burger at Brick City Grill in Ames, Iowa, which is 60% Angus and 40% bacon.

And yes, Angus does make a difference.
Click to expand...
There's a chain restaurant in the Midwest called Wings, Etc. It's a Buffalo Wild Wings type place. They have a double cheeseburger called the Hugh Jazz Burger that is, without a doubt, the best burger I have ever eaten. No condiments, no vegetables...just meat, cheese and bun. So fabulous. The type of cheeseburger you can almost feel clogging your arteries.

They also have the best tator tots I've ever eaten, so when you put the two together it's enough to make a man die happy.
 
Slyfox696 said:
There's a chain restaurant in the Midwest called Wings, Etc. It's a Buffalo Wild Wings type place. They have a double cheeseburger called the Hugh Jazz Burger that is, without a doubt, the best burger I have ever eaten. No condiments, no vegetables...just meat, cheese and bun. So fabulous. The type of cheeseburger you can almost feel clogging your arteries.
Click to expand...

Done it. It is formidable.
 
As for fast-food burger chains, I really have to give it to Culver's. And Smashburger, if you can find one that stays open.
 
Bubba Burger at home on the grill, medium rare. White American cheese, lettuce, tomato, onion, mayo. Sweet potato fries. Ice cold Labatt's Blue Light.
 
Mid rare, thick, made with 88% lean over a flame with sharp ched, a really good bacon, mayo, grilled onions, stone ground, maybe lettuce and tomato.

Served with either Boston or Ranch beans, potato salad and beer.
 
Dragonfly said:
Never heard of either of those.
Click to expand...

Culver's is from Wisconsin but has been making its way east.

Smashburger is a small chain, and for some reason, locations seem to turn over a lot. But they're in a lot of states.
 
Harshaw said:
Culver's is from Wisconsin but has been making its way east.

Smashburger is a small chain, and for some reason, locations seem to turn over a lot. But they're in a lot of states.
Click to expand...

Culvers is great and well managed. Smashburger 5 years ago was supposed to be the next really big thing but something happened, i have not paid enough attention to know what exactly.
 
Hawkeye10 said:
Culvers is great and well managed. Smashburger 5 years ago was supposed to be the next really big thing but something happened, i have not paid enough attention to know what exactly.
Click to expand...

From what I can tell, they do not vet their franchisees very well.
 
Harshaw said:
Just about as close to heaven on Earth as you can get. I personally prefer medium rare, on the rarer side.

Two of the best local burgers I've ever had were at The Copper Penny in Wilmington, NC, a mixture of short rib and Angus, and the 60/40 burger at Brick City Grill in Ames, Iowa, which is 60% Angus and 40% bacon.

And yes, Angus does make a difference.
Click to expand...

medium to medium well with a fried green tomato and pimento cheese dressing!
 
Harshaw said:
From what I can tell, they do not vet their franchisees very well.
Click to expand...

Like McD's used to do, long long ago. THey are bastards when it comes to the issue of standards, all along the process. My instincts tell me that Smashburger went fast and loose trying to expand fast, a lot of people make that mistake.
 
Hawkeye10 said:
Like McD's used to do, long long ago. THey are bastards when it comes to the issue of standards, all along the process. My instincts tell me that Smashburger went fast and loose trying to expand fast, a lot of people make that mistake.
Click to expand...

It seems that way.
 
EvaPeron said:
medium to medium well with a fried green tomato and pimento cheese dressing!
Click to expand...

WOW, never tried, that sounds amazing.

Is this a thing where you live or in your family, or is it just your thing?
 
I used to have medium rare burgers but I found out that they are not as safe to eat as medium rare steaks. I do love Carl's Jr - Portobello Mushroom Six Dollar Burger the best out of all the fast food burger chain restaurants. If I have a homemade burger its mayo, pickles, thinly sliced onion, lettuce, tomato,ground chuck patty and kraft American cheese.
 
Any burger fried on a very, very old stainless grill that was never washed with soap. When an old restaurant goes out of business the grill they used go for mega-dollars.
 
rhinefire said:
Any burger fried on a very, very old stainless grill that was never washed with soap. When an old restaurant goes out of business the grill they used go for mega-dollars.
Click to expand...

Flame broiled, grilled, or fried. An ageless question.

Which is "best" for the taste?
 
Dragonfly said:
Flame broiled, grilled, or fried. An ageless question.

Which is "best" for the taste?
Click to expand...
I think it depends on the burger. For example, when I'm cooking the Great Value frozen patties I buy from Wal-Mart (which are surprisingly good), they actually taste a little better fried than grilled. But when I'm hand crafting ground chuck into burgers, they have to go on a grill every time. I actually love burgers on a charcoal grill, I hate using charcoal grills due to the amount of time and waste of resources.
 
Slyfox696 said:
I think it depends on the burger. For example, when I'm cooking the Great Value frozen patties I buy from Wal-Mart (which are surprisingly good), they actually taste a little better fried than grilled. But when I'm hand crafting ground chuck into burgers, they have to go on a grill every time. I actually love burgers on a charcoal grill, I hate using charcoal grills due to the amount of time and waste of resources.
Click to expand...

There's something very classic about that charcoal grilled taste of a burger. But in terms of cooking, even the hand crafted ground chuck (80/20 max) is better when fried in a pan than grilled. Grilling allows all the fat to escape, and while you can still have a really good burger, pan frying it allows it to retain more of that rendered fat, leaving the burger juicier than if it had been grilled.

I like both ways, but if I'm making like a really "gourmet" style burger, then it has to be pan fried.
 
Ikari said:
There's something very classic about that charcoal grilled taste of a burger. But in terms of cooking, even the hand crafted ground chuck (80/20 max) is better when fried in a pan than grilled. Grilling allows all the fat to escape, and while you can still have a really good burger, pan frying it allows it to retain more of that rendered fat, leaving the burger juicier than if it had been grilled.

I like both ways, but if I'm making like a really "gourmet" style burger, then it has to be pan fried.
Click to expand...
While I respect your dedication to a fine burger, I must politely disagree with you regarding your cooking method, good sir. :)
 
Harshaw said:
Just about as close to heaven on Earth as you can get. I personally prefer medium rare, on the rarer side.

Two of the best local burgers I've ever had were at The Copper Penny in Wilmington, NC, a mixture of short rib and Angus, and the 60/40 burger at Brick City Grill in Ames, Iowa, which is 60% Angus and 40% bacon.

And yes, Angus does make a difference.
Click to expand...

I may try it someday. right now, i am still cutting coupons for two for one deals.
 
Harshaw said:
Culver's is from Wisconsin but has been making its way east.

Smashburger is a small chain, and for some reason, locations seem to turn over a lot. But they're in a lot of states.
Click to expand...

We have both here in Phoenix. Culver's is very good while Smashburger is way over rated.
 
azgreg said:
We have both here in Phoenix. Culver's is very good while Smashburger is way over rated.
Click to expand...

I dunno; I had just finished a Culver's double cheeseburger when I found a Smashburger for the first time. I had heard great things about it, so I tried one, even though I had just eaten.

And even though I had just eaten, and then eaten a Smashburger, I immediately wanted another Smashburger. I did not, however, order one.
 
Harshaw said:
I dunno; I had just finished a Culver's double cheeseburger when I found a Smashburger for the first time. I had heard great things about it, so I tried one, even though I had just eaten.

And even though I had just eaten, and then eaten a Smashburger, I immediately wanted another Smashburger. I did not, however, order one.
Click to expand...

It could very well have come down to franchise quality issues discussed earlier. Looks like you got a location where the owner gave a ****.

Another burger I like is the Royal Red Robin from.....you guessed it.....Red Robin.

IMG_6657.jpg
 
You must log in or register to reply here.
Back
Top Bottom