Just made the burger of all burgers tonight.

that sounds good

i guess it's too late to post a picture of it

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Ground Rib Eye burger

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Love that for a burger.

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MVB

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overrated

Its still just a burger. A very good burger but I enjoy cooking a good burger on my own similar to the OP.

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No more Russian whores for you.

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Stop teasing me.

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Its still just a burger. A very good burger but I enjoy cooking a good burger on my own similar to the OP.

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I have to agree...my burgers at home are better...not even close....however, they have milkshakes and cheese fries...and occasionally some eye candy.

Spinach

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Ground Rib Eye burger on the pit

Buttered and toasted artizan chiabatta rolls

Sliced Red Onion and sliced heirloom tomato drizzled with olive oil, salt and pepper.

Crumbled and melted gorgonzola blue cheese

Baby spinach

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That's way too fricking pretentious to be a burger. That's ground ribeye and a Greek salad on Chiabatta rolls. Not a burger.

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washed down with some Simi Cabernet sauvignon.

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You're way too pretentious to eat a real burger.

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See: Buffet, J. "Cheeseburger in Paradise" for proper instructions on how to construct what is known in the culinary world as a "hamburger".

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That's way too fricking pretentious to be a burger. That's ground ribeye and a Greek salad on Chiabatta rolls. Not a burger.

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You're way too pretentious to eat a real burger.

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So, it's pretentious because it consists of kick arse ingredients that compliment each other, contains different textures rather than mush, and flavor combinations that work well together? Or is it because I drink a very moderately priced wine rather than Coors Light or Bud Light, or whatever the approved "regular guy" beer is at the moment?


What makes it pretentious?

The fact that I used ground ribeye? Aged prime might be, or Kobe Beef perhaps, but it's select, and even if it weren't, is it not more pretentious to put cuts of protein into do's and dont's rather than just seeking bad arse food combinations?

The heirloom tomato set if off, as well as the kick arse bleu cheese.

Would it have been better if I just used some white bread out the bag, a cheap tomato, and some Murican Cheese to make a mush burger because I might look like I'm trying too hard to eat seriously awesome food?



I really just don't understand some of you people and your reasoning. I don't.

Ribeye is fine but I want a burger to ooze juices into my mouth and for my money, 80/20 chuck is the best for it. I like to blend brisket for beef flavor and fat with chuck and sirloin (for more beef flavor).

Have to grind your own. Lightly pack the meet as possible so you have big loose grinds.

I do not like your choice of ciabatta. It's too chewy for a burger. I'm a classist and I like my burger buns soft.

The heirloom tomatoes are a nice choice.

The cheese is fine but I do like a melty cheese. And it's hard to beat Murican cheese for it's all around melty-awesomeness. Now, if you want to be awesome, you can turn more fancy cheese into an American processed cheese like Blumental does LINK .

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if i have ribeye, i'm going to eat a ribeye. using like that on a burger is a waste based on my experiences

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As I indicated, we aren't talking about dry aged, or even prime or choice beef here. It's select. Same thing you will find at the manager's special section at your local grocery store. Nothing all that special about it. It's just a cut of meat, but truthfully, the reason the burger was so good is because of everything combined. Texture differences, not soggy, super tender and juicy heirloom tomato and awesome bleu cheese done on serious bread with some texture to it.

I realize everyone here likes their meat straight up, and I like that too on occassion when I cook a steak, but refusing to use a different cut of meat from your basic chuck sirloin, or brisket is far too limiting, but thank God we're all Americans here and can do what we want. I just get real bored with the same old same old been there done it a billion times. I want new food experiences in both the restaurants I eat at and the food I cook at home.