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Best Burger Ever!

Discussion in 'Social Life, Food & Drink, Travel' started by odoreater, May 1, 2008.

  1. aak

    aak Well-Known Member

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    I rarely ever eat burgers, although Max in Sweden generally have above average burgers. A heck of lot better than your average pub burger or Burger King
     
  2. c3cubed

    c3cubed Senior member

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    Isn't there no such thing as American Kobe?

    I thought I read somewhere that Kobe was only from that specific region in Japan. Like calling California sparkling white wine Champagne or something.

    anyway, I don't really have anything else to add.


    I believe there is such a thing now as American bred Kobe - yes, from the pairing of Japanese cows brought over from Kobe for that purpose. So the American cows are perhaps in name only, but still bred from the original genetic pool, and adhering to the same hedonistic existence and free-range pastoral principles.
     
  3. Jenaimarr

    Jenaimarr Senior member

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    No love for fatburger? Double kingburger with bacon and egg.... mmmm.....

    Depends on the mood but the aforementioned in n out and apple pan are consistantly good in their simplicity.

    The counter is hit or miss if you screw up with a weird combination... but the counter's not to blame for that. Same can be said for Fuddruckers; usually pretty good unless you get too adventurous with the weird combinations.

    When I'm inhebriated, the artery clogging goodness of Tommy's hits the spot.

    I'm all for high end burgers but I was quite underwhelmed with kobe burgers(actually american wagyu, same difference) at the burger bar in vegas inside mandalay place. Ground kobe defeats the purpose of the fine marbling of kobe since higher fat content can just be ground into leaner but equally flavorful cuts.

    I tried the Father's Office burger for the first time last week and thought it was absolutely great (made transcendant paired with Hitachino white on tap and sweet potato fries). The bitter arugula really complemented the sweet carmelized onions. The reason ketchup is a no-no for Sang Yoon (FO owner/chef) is that the sweetness and acidity is already provided by the sweet onion. Ketchup on top of that would make the burger cloyingly oversweet. French roll was awesome as well as the taste of the dry aged beef used in the patty. I think that's the key for a really good flavorful burger. Dry aging really intensifies the "beefiness" so that it can stand up to the stronger flavours of bleu cheese and gruyere.
     
  4. xchen

    xchen Senior member

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    We went to Five Guys today for lunch and I decided to try a bacon cheese dog since I was only moderately hungry. It's just as good if not better than the burgers. Hands down the best hot dog I've ever had.
     
  5. c3cubed

    c3cubed Senior member

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    I'm all for high end burgers but I was quite underwhelmed with kobe burgers(actually american wagyu, same difference) at the burger bar in vegas inside mandalay place. Ground kobe defeats the purpose of the fine marbling of kobe since higher fat content can just be ground into leaner but equally flavorful cuts.

    Hmmn. I wonder if the American version of Kobe tastes different? Different grass feed? Haven't tried American, but there is a distinct difference of taste in the fat of Japanese Kobe vs regular black Angus.

    I hope the Vegas restaurant wasn't cheating either, and just overpricing something regular to unsuspecting patrons. That would be most annoying.
     
  6. quevola

    quevola Senior member

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    Ok - I just announced to my family that we will be making a trip to The Counter on Sunday [​IMG]

    The Fitness Grill in Brea makes an awesome, but slightly gamey, ostrich burger.

    Now, my question is, who makes the best turkey burgers?
     
  7. Jenaimarr

    Jenaimarr Senior member

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    Hmmn. I wonder if the American version of Kobe tastes different? Different grass feed? Haven't tried American, but there is a distinct difference of taste in the fat of Japanese Kobe vs regular black Angus.

    I hope the Vegas restaurant wasn't cheating either, and just overpricing something regular to unsuspecting patrons. That would be most annoying.


    Having tried both american wagyu and japanese kobe (albeit different preparations, american wagyu steak, kobe sashimi), they looked sorta different pre-prep. More marbeling in the kobe vs american... but I'm not sure if that was just because of the particular piece i had. I guess the ultimate test would be a side by side sashimi comparison between the two (although I've never heard of a japanese restaurant using american wagyu since their distributor is usually japan-based).
     
  8. c3cubed

    c3cubed Senior member

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    Having tried both american wagyu and japanese kobe (albeit different preparations, american wagyu steak, kobe sashimi), they looked sorta different pre-prep. More marbeling in the kobe vs american... but I'm not sure if that was just because of the particular piece i had. I guess the ultimate test would be a side by side sashimi comparison between the two (although I've never heard of a japanese restaurant using american wagyu since their distributor is usually japan-based).

    Maybe we can spot ourselves a stint as guest judges on "Iron Chef" ?! They had an episode a season or two ago featuring Kobe - and it must have been Nirvana for the judges. If they do a sequel - we could certainly enjoy the sampling of differences?
     
  9. Roikins

    Roikins Senior member

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    Ground imported Kobe beef, char-broiled with peameal bacon on top and a nice slice of goose Foie Gras with a dollop of Tarragon Sabayon. Finished with a few shavings of White Truffle from Alba.

    Deadly, and worth it.



    Hubert Keller's Rossini burger?
     
  10. c3cubed

    c3cubed Senior member

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    Hubert Keller's Rossini burger?

    Yes, quite right - I forgot the chef's name and I think you got it. I remember it was someplace in St. Louis, and it was paired with an incredible Petrus.
     
  11. Roikins

    Roikins Senior member

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    Yes, quite right - I forgot the chef's name and I think you got it. I remember it was someplace in St. Louis, and it was paired with an incredible Petrus.

    Yep, chef & DJ from Fleur de Lys in San Francisco. The Rossini burger with Petrus pairing was his little touch for his The Burger Bar in Vegas. Fleur de Lys... nice place with good food, but creepy to know they have cameras over each table to help the staff know where diners are in their courses.
     
  12. thetieguy

    thetieguy Senior member

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    Nothing beats a good burger. I find it amazing how such a simple meal can be screwed up by so many places.
     
  13. Manton

    Manton Senior member Dubiously Honored

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    Re: American Kobe, I've had burgers from this that were great and really made the price difference seem worth it, and others that were totally bland. Wagyu has never impressed me. I had in London recently, and it was flat.

    I've never had a true Japanese Kobe burger, and that sounds like a really horrible waste of expensive beef.
     
  14. gdl203

    gdl203 Senior member Dubiously Honored Affiliate Vendor

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    I've never had a true Japanese Kobe burger, and that sounds like a really horrible waste of expensive beef.

    Completely agree. Not to mention that I cannot imagine I would be able to move or do anything after eating a piece of Kobe beef if it's sized like a normal patty. Every time I'm in Kobe, my in-laws take us to have Kobe beef on the teppan, and although I find that delicious, I feel like I ate a pound of butter when I leave the table
     
  15. hangten

    hangten Senior member

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    Yeah ground Kobe sounds like a waste! I think the American version of Kobe beef is called Wangyu beef. At least that is what they told me at the Saloon Steakhouse here in Chicago. They are supposedly cows from the Kobe prefecture raised in America.

    As far as burgers in Chicago, my favs are:

    Fast food burger: Culver's butter burgers
    Cheap burgers: Billy Goat's triple cheeseburger
    Fancy burgers: I will second, Kuma's with their pretzel buns
     
  16. Bradford

    Bradford Senior member

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    My all-time favorite burger is the Bob Burger at Bob Dobb's in Tucson.

    It's a neighborhood hangout near campus where they mix garlic, worcestershire sauce and I don't know what other spices into the meat to give it a great flavor.

    The best I've found in Phoenix is the Bleu Cheese Burger at Fox Sports Grill.
     
  17. lithium180

    lithium180 Senior member

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    My all-time favorite burger is the Bob Burger at Bob Dobb's in Tucson.

    It's a neighborhood hangout near campus where they mix garlic, worcestershire sauce and I don't know what other spices into the meat to give it a great flavor.

    The best I've found in Phoenix is the Bleu Cheese Burger at Fox Sports Grill.


    What about the Chuckbox! [​IMG]
     
  18. Manton

    Manton Senior member Dubiously Honored

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    I think the American version of Kobe beef is called Wangyu beef.

    Just looked this up. Wagyu is apparently the breed of cattle. It originated in Kobe, and Wagyu from there is properly called Kobe beef. American Kobe is just another name for beef from Wagyu cattle raised in the US.
     
  19. Bradford

    Bradford Senior member

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    What about the Chuckbox! [​IMG]

    Good call - I forgot about the Chuckbox. In fact, I may have to go there for lunch today now!
     
  20. gdl203

    gdl203 Senior member Dubiously Honored Affiliate Vendor

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    Just looked this up. Wagyu is apparently the breed of cattle. It originated in Kobe, and Wagyu from there is properly called Kobe beef. American Kobe is just another name for beef from Wagyu cattle raised in the US.

    Yep. But the breed of the cow is just one element in getting to a great Kobe beef. What the cows are fed and how they're raised are important factors. I've had Wagyu beef in the US a few times and, although it was very good, I found that completely different from what I ate in Kobe
     

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