BurgerRodeo

just a kid writing about burgers

Jet and Chord McCoy back on the Amazing Race

As you know, I love burgers and I love rodeo. So I’m really excited to see Jet and Chord McCoy back on the Amazing Race for the All-Star season starting in February 2014. I might even create a Jet & Chord burger in their honor. (I’ll probably serve that on a French bay-get.)

Advertisements

You come to Tidewater Grille for the fish, not for the burgers

Mon and Dad wanted to go out for lunch so we drove up to Havre de Grace to eat at the Tidewater Grille where we’d have a view of the Susquehanna River (the Susquehanna doesn’t meet the Chesapeake Bay until Concord Point light house and Tidewater is upriver of that nearer the railroad bridges). Mom and Dad were obviously going to order something fishy (Tidewater is famous for its seafood dishes), but I wanted their Steak Burger.

'Steak Burger' from Tidewater Grill, Havre de Grace, Maryland.

‘Steak Burger’ from Tidewater Grille, Havre de Grace, Maryland.

I am pretty sure that the patty was a Bubba-style burger. It tasted mealy, like it had ground cereal in it. The Tidewater menu only says “half pound burger” and doesn’t mention fresh or hand formed patty. There wasn’t much much and it had a plain flavor. I can only award this burger a score of 4 out of 10.

In my scoring system 4 to 6 is average. So this 4 is a low average.

I would give the fries an 8 or 9 out of 10. Those are worth eating 🙂

Mom and Dad enjoyed their fish. My recommendation is to order fish at Tidewater Grille. That’s what they’re famous for.

Chili’s Southern Smokehouse Burger packs a giant moutful of flavor

I was holiday shopping with Dad (what do you buy for Mom?) and we stopped at Chili’s for lunch. I ordered their Southern Smokehouse Burger. It has “four slices of applewood smoked bacon, hickory-smoked cheddar cheese, ancho-chile BBQ sauce, mayo & freshly made crispy onion strings.” As you can see from the photo it is a monster!

Chili's Southern Smokehouse Burger.

Chili’s Southern Smokehouse Burger.

The burger was HUGE. Dad told me to look up the nutrition info when I got home. So here’s the Chili’s nutritional menu. The Southern Smokehouse Burger is 1610 calories and 96 grams of fat. The fries add another 410 calories and 17 grams of fat.

The first bite of this giant had so much flavor. The onion straws were nice and crispy and it complemented the barbecue sauce. The four slices bacon were crunchy, which I enjoyed. The burger patty itself wasn’t half bad. It wasn’t frozen and it had a dash of salt and pepper, not enough to overpower anything else. I HAD MAYONNAISE! You may be asking why I committed such a stupid act. Well, from the amount of flavors in the burger, I couldn’t taste it at all.

I give this burger a 8 out of 10. It is a great burger for somebody who has been starving since breakfast but not the best burger for somebody who needs a light snack.

Virginia students vote for pink slime burgers, not pure beef

What is wrong with these kids? I suppose if the only burgers that you eat at home are McDonalds and Burger King then you will never appreciate what a good healthy burger tastes like.

Kids’ beef with all-beef burgers prompts school to bring back the processed meat

Virginia school district brings back 26-ingredient burger after students complain about the taste and look of all-beef patties.

Photo: Valeriy Lebedev/Shutterstock

Kids in Fairfax, Va., have demanded their additives and chemicals, and it looks like they are going to get them. According to a recent story in the Washington Post, Fairfax County Public Schools are pulling all-beef burgers from school lunch menus and replacing them with processed meat after heeding complaints from students.

It all started during the 2011-12 school year, when a Fairfax-based advocacy group called Real Food for Kids released a report showing that the school district’s burgers contained 26 ingredients, including a number of additives and preservatives. Parents were outraged, and the processed burgers were replaced with all-beef patties. But at the start of this school year, the school district quietly returned to the processed patty, citing kids’ complaints about the all-beef burger as their reasoning.

In a note to Real Food for Kids, Penny McConnell, Fairfax schools’ food and nutritional service director, wrote that “students are our customers and we listen to them and implement their requests if possible.”

OK, I get that. But what are the schools going to do if the students complain that math is too hard? Or that they don’t want to learn how to spell? Wouldn’t it have been better to try another option — such as switching all-beef burger suppliers or working with the kids to address their concerns, rather than taking a step backward and bringing back the burger that’s chock full of chemicals?

Parents, school officials, and health care providers are supposed to be working together to help kids lead a healthier lifestyle. What does it teach kids when their school officials bring back what is essentially junk food just because the kids say it taste better? Should they switch back to potato chips because those are more popular with students than vegetables?

http://www.mnn.com/food/healthy-eating/blogs/kids-beef-with-all-beef-burgers-prompts-school-to-bring-back-the-processed

Ruby Tuesday Bacon Cheese Pretzel Burger

We stopped at Ruby Tuesday for lunch and I ordered one of their new pretzel burgers. I think it’s just their old burger, but on a pretzel roll instead of a bun. Dad says they only renamed it because that way they can charge a dollar more. I don’t know about that, but I think the pretzel roll does make it tastier.

I ordered the ‘Bacon Cheese Pretzel Burger’ which is described on the menu as “fresh 100% USDA choice beef” (Phew! Thank goodness it’s not 99%!) served with “applewood smoked bacon, melted cheddar cheese, and bacon mustard mayonnaise.”  I was not sure about the bacon mustard mayonnaise. You know what I think about mayonnaise on burgers. But Dad said I should try it and describe it in the review.

Ruby Tuesday Bacon Cheese Pretzel Burger.

The burger patty was OK. Ruby Tuesday make a good basic burger patty patty. For a casual dining chain restaurant it is fine.

The bacon was so-so. I like the bacon on my burger to be thick and crispy. This was good, but it needed to be thicker.

The pretzel roll was nice a chewy like a Philadelphia soft pretzel. It was a nice change to have a pretzel roll instead of an ordinary burger bun.

The cheese was basic American slices. That’s OK. American cheese melts easily on burgers.

The bacon mustard mayonnaise was not my favorite thing. There was too much of it. I am glad that I was brave enough to try it, but I would not order it again. I might try the ‘Spicy Jalapeño Pretzel Cheeseburger’ instead.

I award this burger a score of 6.5 out of 10. My last Ruby Tuesday review was a 6 out of 10. The pretzel roll makes 0.5 points of improvement.

British restaurant cooks 6lbs 6oz burger

VIDEO: Britain’s biggest burger cooked in Plymouth

A BURGER believed to be the biggest in Britain has been cooked in Plymouth.

Weighing in at 25lbs or more than 11 kilograms with bun, cheese and salad, the monster meal boasts a mind-blowing 25,000 calories.

The giant burger is weighed.

The beefburger, about 20 inches in diameter, contains as much meat as 50 normal portions.

It took more than two hours to cook in an oven because no frying pan was big enough.

The burger was dressed with about two kilograms of cheese, about 20 sliced tomatoes and 500 grams of salad leaves. The buns were specially baked.

It stands as high as a tall pint glass.

VIDEO:

http://bcove.me/ee4i26jh

The burger was made to celebrate the first birthday of JD’s Grill at Derrys Cross in the city centre.

Owner Dave Cossar said the biggest burger they could find which had been previously cooked in Britain weighed in at 6lbs 6oz.

He said it would be sliced up and shared by family members and regular customers.

Dave added: “It is a monster. It is not bulked up with anything. It is absolutely 100 per cent pure beef, with a herbs and seasoning.”

Chef patron Justin Meaney and staff at the American-themed restaurant did a trial run a couple of weeks ago to make sure the meal was feasible.

It took two of them to carry the record-breaking burger from the kitchen to the restaurant.

But the restaurant has some way to go before their beat the world record – the heaviest burger ever made weighed in at more than a ton in a casino in Minnesota last year.

http://www.plymouthherald.co.uk/VIDEO-Britain-s-biggest-burger-cooked-Plymouth/story-19735292-detail/story.html

Green Chili Cheeseburger

Green Chili Cheeseburger

Green Chili Cheeseburger

Ever since I watched the New Mexico episode of Burger Land with George Motz (burger god!) I wanted to try making my own Green Chili Cheeseburger.

Dad made a batch of green chili relish and I made sure we had the right blend of ground beef (Alton Brown’s recommended 50% chuck and 50% sirloin), the right cheese (a nice yellow cheddar), and the right hamburger buns (kaiser rolls, because these are going to be big burgers).

I decided to make big burgers. Not just quarter-pounders, but third-pounders! So 1 lb of ground beef made 3 hefty burger patties. I remembered to put a “dent” in the middle of each patty like Bobby Flay recommends. You should try doing that. It’s a simple trick and it really stops your burgers from turning into puffed-up baseballs.

Dad did the actual cooking because it’s “his” cast iron skillet and gods-forbid that anybody else touches it!

He cooked each burger separately. First mine, then Mom’s, then his. Each burger got 3-minutes on one side, then 1-minute on the other side, then he put on 2 slices of cheddar and covered the burger with a bowl to let it “steam cook” for another 2-minutes.

The burger patty was cooked to a perfect medium and the cheddar cheese was melted all over the patty.

Assembling the burger was easy. Kaiser roll, burger patty with melted cheese, spoonful of green chili relish.

THIS BURGER WAS EXCELLENT!

Thanks to George Motz for the idea, thanks to Alton Brown and Bobby Flay for the “how to” instructions, and thanks to Dad (I suppose!) for doing the cooking.

And it’s chili, not chile. Chile is a country, not a pepper.

 

 

Dad’s Green Chili Relish

Dad made a batch of green chili relish which will be eaten later today as toppings on homemade chili cheeseburgers.

Ingredients:

  • 1 jalapeño pepper (Scoville scale 2,500–10,000)
  • 1 poblano pepper (Scoville scale 1,000–1,500
  • 1 cubanelle pepper (Scoville scale 100 – 1,000)
  • 1/4 red onion
  • 2 cloves garlic
  • 1 good pinch kosher salt
  • olive oil

Method:

1.   Select some fresh peppers. These are from a farm stand in New Jersey. This recipe requires 1 of each pepper and is sufficient for 4 burgers. You can scale up the recipe easily (e.g. 4 of each pepper, a whole onion, 8 cloves of garlic), but don’t crowd the pan. Cook in batches.

peppers

Jalapeño, Poblano and Cubanelle peppers.

2.   Dice the peppers. Not too big, not too small. Chop the onion and garlic to a similar size. All of the ingredients should be the same size to cook evenly.

choppedpepper

Diced peppers.

3.   Sweat the peppers, onions and garlic in a splash of olive oil. Add a good pinch of kosher salt. Sweat the ingredients to release the flavors. Don’t sautĂ©e them. Don’t fry them. Sweat them gently. This will retain moisture while releasing flavor.

sweatingpeppers

Sweating peppers until soft.

4.   The relish is ready to go. Use it on your chili cheeseburgers!

greenchilirelish

Dad’s Green Chili Relish.

Chicken Burger USB Port

Everything Burger

burgerusbport

Brando created this Chicken Burger USB port a while ago, but didn’t come across it until now. What if you attached multiple USB Burgers into it or the USB Burger Handwarmer too? Mindblown… =p

[Image usb.brando.com]

View original post

Another awesome burger from the Chowhound

MacGuinness burgerDad drove into Baltimore today and he battled the downtown traffic until we found Kooper’s Chowhound parked on the corner of Greene and Baltimore. I love the burgers from Kooper’s Tavern in Fells Point and from the Chowhound food truck. I think they might be the best burgers in Baltimore.

Last time I reviewed the Chowhound I ordered the MacGuinness burger. Guess what I ordered this time? The same!

The MacGuinness burger is a 100% Black Angus patty, char grilled on the food truck, served with applewood smoked bacon, cheddar cheese, lettuce, tomato, red onion, on a brioche bun.

My burger was cooked perfectly! The char grilled taste was amazing. The burgers come off the grill and onto the bun and into your hands in seconds. Now that’s fresh!

I award this burger 8.5 out of 10. That’s 8 points for the burger and an extra half point for eating it from a food truck. It was an awesome sunny day and I got to chow down on “street eats” in the city.

If you can track down the Chowhound then you should. Food trucks are awesome.

Post Navigation