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Started By
Message
Just made the burger of all burgers tonight.
Posted on 4/7/11 at 9:01 pm
Posted on 4/7/11 at 9:01 pm
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
I know it's not five guys, but I dare any restaurant in this area to top that little slice of heaven washed down with some Simi Cabernet sauvignon.
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
I know it's not five guys, but I dare any restaurant in this area to top that little slice of heaven washed down with some Simi Cabernet sauvignon.
Posted on 4/7/11 at 9:02 pm to Mike da Tigah
that sounds good
i guess it's too late to post a picture of it
i guess it's too late to post a picture of it
Posted on 4/7/11 at 9:02 pm to Mike da Tigah
Please post pics and an actual recipe.
Posted on 4/7/11 at 9:03 pm to Mike da Tigah
quote:
Ground Rib Eye burger
Love that for a burger.
Posted on 4/7/11 at 9:10 pm to glassman
quote:
MVB
overrated
Its still just a burger. A very good burger but I enjoy cooking a good burger on my own similar to the OP.
Posted on 4/7/11 at 9:14 pm to Cosmo
quote:
Cosmo
Well, time for an eviction notice. No more Russian whores for you.
Posted on 4/7/11 at 9:14 pm to glassman
quote:
No more Russian whores for you.
Stop teasing me.
Posted on 4/7/11 at 9:24 pm to Cosmo
quote:
Its still just a burger. A very good burger but I enjoy cooking a good burger on my own similar to the OP.
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.
Posted on 4/7/11 at 10:35 pm to beezerboy76
Speaking of burgers anybody ever go to this website?
Cheese and Burger Society
I have made a couple and enjoyed them.
Cheese and Burger Society
I have made a couple and enjoyed them.
Posted on 4/7/11 at 11:39 pm to Mike da Tigah
quote:
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
That's way too fricking pretentious to be a burger. That's ground ribeye and a Greek salad on Chiabatta rolls. Not a burger.
quote:
washed down with some Simi Cabernet sauvignon.
You're way too pretentious to eat a real burger.
________________
See: Buffet, J. "Cheeseburger in Paradise" for proper instructions on how to construct what is known in the culinary world as a "hamburger".
Posted on 4/8/11 at 3:19 am to Mike da Tigah
I actually much prefer burgers cooked on a flat top or in a skillet. I love burgers that cook in their own fat. Not the healthiest, but def the tastiest.
Still, a good grilled burger is nice on occasion.
Still, a good grilled burger is nice on occasion.
Posted on 4/8/11 at 12:24 pm to LuckySo-n-So
quote:
That's way too fricking pretentious to be a burger. That's ground ribeye and a Greek salad on Chiabatta rolls. Not a burger.
quote:
You're way too pretentious to eat a real burger.
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.
Posted on 4/8/11 at 12:30 pm to Mike da Tigah
if i have ribeye, i'm going to eat a ribeye. using like that on a burger is a waste based on my experiences
Posted on 4/8/11 at 12:31 pm to Mike da Tigah
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 .
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 .
Posted on 4/8/11 at 12:32 pm to Rouge
quote:
if i have ribeye, i'm going to eat a ribeye. using like that on a burger is a waste based on my experiences
Posted on 4/8/11 at 1:14 pm to Rouge
quote:
if i have ribeye, i'm going to eat a ribeye. using like that on a burger is a waste based on my experiences
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.
Posted on 4/8/11 at 1:39 pm to Mike da Tigah
"too limiting"
I mean, I guess. Or some cuts are just made for certain applications. And "contrasting textures" sounds all foodie but ciabatta is really a poor choice for a burger. If a burger is made correctly, it should be a loose packed patty. Biting into ciabatta is hard and I usually have to tear the bread with my teeth more than chew. Which would destroy my loosely pack patty on the first bite.
I'm all for gussying up your burgers but I'm not on board with the choices you made outside of the heirloom tomatoes.
And I love new food experiences too but I also highly value quality. And I'm not willing to sacrifice what I believe a great burger to be to experience something new.
I mean, I guess. Or some cuts are just made for certain applications. And "contrasting textures" sounds all foodie but ciabatta is really a poor choice for a burger. If a burger is made correctly, it should be a loose packed patty. Biting into ciabatta is hard and I usually have to tear the bread with my teeth more than chew. Which would destroy my loosely pack patty on the first bite.
I'm all for gussying up your burgers but I'm not on board with the choices you made outside of the heirloom tomatoes.
And I love new food experiences too but I also highly value quality. And I'm not willing to sacrifice what I believe a great burger to be to experience something new.
This post was edited on 4/8/11 at 1:42 pm
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