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Out of the Blue

[Aug 08, 2012, 09:53 am ET] - Share - Viewing Comments

Over the weekend we discovered the proposed nearby Five Guys restaurant opened its doors, finally giving me the chance to try one of these burgers I've heard so much raving about. The burger was certainly better than other fast food joints, and the fries were outstanding: This certainly makes up for the loss of the one nearby Fatburger, and is closer than that was to boot. They get high marks for using fresh ingredients, as well as for cooking everything, including the fries, to order, as there's no way to replicate that with heat lamps on pre-cooked food.

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32.

Re: Out of the Blue

Aug 8, 2012, 15:12

Cutter

MEAHT wrote on Aug 8, 2012, 14:44:
Let's end this argument here. I think we are enamored with the image and sound of a fat beef burger sizzling on the grill, but the taste? Not so much.

Please, make no mistake, the best burgers come from a griddle, where the burger can do both things required for a great burger:
A: Cooks in its own juices, on the grill all that liquid falls between grates.
B: Gets a nice brown crispy thin crust (for flavor & texture) that helps keep the juices sealed with a nice sear that can only be achieved with a commercial style(gas) griddle.

And yes, would you kindly season your burger! Kick it up a notch? Add rub to season the burger with a bit of worcestershire.

With the right kind of meat you don't have to soak a burger in its own fat. You can still have leaner, healthier and tastier using grass fed beef, or hamburger from Waygu cattle.

Sepharo wrote on Aug 8, 2012, 14:47:
PHJF wrote on Aug 8, 2012, 14:02:
Anyone old enough to have moved beyond ketchuping fries is supposed to be using MALT VINEGAR. Mustard on the burger, VINEGAR ON THE FRIES.

Finally someone who knows what they're talking about.

Mustard has always been my favourite condiment. Nothing I like better than a cold roast beef or ham sammy slathered in mustard. And yes, malt vinegar is indeed the way to go. I use vinegar for a lot of things and keep around a dozen different bottles of the stuff around. I even have a few books on the stuff.




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