The Best Burgers Thread !!!

[Alter]

How about this one to start:

Executive sous chef Kiyonari Araki serves a "wagyu" beef hamburger, priced at 13,450 yen ($112), at the Ritz-Carlton in Tokyo May 1, 2007. The burger is more than twice as expensive as the hotel's main burger and over 40 times as pricey as a McDonald's staple set. Picture taken May 1, 2007. (Reuters)

 

[Tokyo Slim]

I am 99% certain that this thread has already occured.

Grinding up and cooking Wagyu Kobe beef like hamburger is pointless. The fat melts away, the marbling and flavor is lost, and you now have regular USDA choice at 30x the price.

Wagyu/Kobe is meant to be a steak. Medium at the most. Preferrably just quickly pan seared on both sides, rested briefly, and served.

 

[Parker]

Presenting the Fleurburger:

http://www.trendhunter.com/trends/fleurburger-5000/

 

[Alter]

Originally Posted by Tokyo Slim

I am 99% certain that this thread has already occured.

Grinding up and cooking Wagyu Kobe beef like hamburger is pointless. The fat melts away, the marbling and flavor is lost, and you now have regular USDA choice at 30x the price.

Wagyu/Kobe is meant to be a steak. Medium at the most. Preferrably just quickly pan seared on both sides, rested briefly, and served.

Ya know, I thought we had discussed this also but searched and came up with nothing.

And who are ya schooling on Kobe beef?

 

[Alter]

Originally Posted by Parker

Presenting the Fleurburger: http://www.trendhunter.com/trends/fleurburger-5000/
"and a certificate of authenticity will be mailed to your home so you can brag to your friends about how you spent $5000 in Vegas...on a burger." I'm surprised they don't give you a t-shirt that says: I went to Vegas and all I got was this t-shirt and a bad case of gastritis...for $5000

 

[j]

Anyway, as if it needs to be said, Red Mill in Seattle. I think I once wrote a guide to Seattle on here that included the best burgers around town in every major neighborhood.

I have yet to be impressed by a "gourmet" fancyburger.

 

[Tokyo Slim]

Originally Posted by Alter

And who are ya schooling on Kobe beef?

Well I'm obviously schooling the "executive" sous-chef who thought that ruining $50 worth of Wagyu in exchange for "hipness points" and "1990's fusion creativity cred" was a good trade-off. Tell him to stop riding Wolfgang Puck's jock so hard, will ya?

 

[Alter]

Originally Posted by Tokyo Slim

Well I'm obviously schooling the "executive" sous-chef who thought that ruining $50 worth of Wagyu in exchange for "hipness points" and "1990's fusion creativity cred" was a good trade-off. Tell him to stop riding Wolfgang Puck's jock so hard, will ya?
It's all part of the "Japanese inspired by New York which is inspired by Japanese which is inspired by L.A. which is inspired by drinking too much Sake" School. It's like these America-style sushi bars that keep popping up here. It's fun to see Japanese people eat California Rolls... "Hey this isn't bad." "Yes, but is it good?" "Well, it's interesting."

 

[ratboycom]

Originally Posted by Tokyo Slim

I am 99% certain that this thread has already occured.

Grinding up and cooking Wagyu Kobe beef like hamburger is pointless. The fat melts away, the marbling and flavor is lost, and you now have regular USDA choice at 30x the price.

Wagyu/Kobe is meant to be a steak. Medium at the most. Preferrably just quickly pan seared on both sides, rested briefly, and served.

+1
Whenever I see Kobe beef burgers on a menu I just wonder, who the **** orders this and thinks the beef is going to be better? Ill tell you who, the same ignorant hipster bastards (and in my town, costco shirts) who are into the latest "thing" without knowing anything about said thing. These types can often be seen ordering (and mispronouncing) anything with a demi glace or "Flat Iron."
Kobe beef has its merits as a very fine fat marbled delicious piece of beef, when prepared properly, which it is often not.

 

[VMan]

My favorite burger:

Start with at least a 1/3 pound sirloin patty. Season well. Grill to medium.

Top with a thick slice of pepperjack cheese, some good (preferably home-made) salsa, and a thick spoonful of home-made guacamole (avocados, garlic, salt, lime juice, and chopped tomato, onion, and cilantro).

 

[drizzt3117]

My two favorite burger places:

1) Dotty's Dumpling Dowry, Madison, WI.

This place had to move from its original location just off State St. because of the Overture Concert Hall but relocated closer to UW. It lost a little bit of its appeal during the move but the burgers are still amazing.

2) The Burger Bar, Las Vegas, NV

They have like 3000 different kinds of Burgers, but the Black Angus and Omaha raised burgers are both quite great.

 

[chobochobo]

Home made burgers are great.

In terms of the 'chains', it's all pretty much Mac's here - I prefer BK and there's only one - it's in the airport, in the departure lounge. I make it a point to have a double whopper each time I fly out, the next time being next week

 

[VMan]

Originally Posted by chobochobo

Home made burgers are great.

In terms of the 'chains', it's all pretty much Mac's here - I prefer BK and there's only one - it's in the airport, in the departure lounge. I make it a point to have a double whopper each time I fly out, the next time being next week

Of all the fast-food burgers, I prefer Burger King's flame-broiled offerings.

Culver's is also great, but I don't think they have coast-to-coast distribution, let alone international.

 

[ts4them]

My favorite is at Ryan's pub in NYC (east village) with sauteed mushrooms on top, med-rare.

 

[ghulkhan]

my favorite is shake shack in nyc

for fast foods its in n out