4 minutes and 28 seconds of your life that you’ll never get back.
We recently had a family gathering at Iron Hill Brewery & Restaurant in Wilmington, Delaware. A whole bunch of cousins!
I had the Mexicali Burger with pico de gallo, pickled jalapeños, pepper jack cheese & chipotle thousand island dressing.
The jalapeños weren’t really that spicy and they didn’t take away from the falvor of the burger patty. (I think it would be a good idea to have a “jalapeño challenge” where you can have extra peppers.) The pico de gallo made a nice change instead of ordinary tomato and onion. I liked the chipotle thousand island dressing because it had a tang and I could dip my fries into it.
It cost $12.50. I think this is a little too much. It was worth $10.50, but $12.50 is a stretch.
Overall I award this burger 6 ½ points out of 10. That’s at the top end of average. I would give it another ½ point if it was better value for money.
School was cancelled because of a “weather emergency” so I spent the morning at home studying for exams (only joking!) and tidying my room (seriously joking!). The ice storm turned into rain by midday so Dad drove me into Bel Air for a burger. We went to the Bel Air branch of Jake’s Wayback Burgers which I’ve been to several times before and enjoy very much.
I ordered the Brisket Burger which was last month’s (December 2013) “burger of the month.” If you ask really nicely then they’ll still make them for you. Dad says it doesn’t count as a secret menu. He says it’s just because they’re nice folks and I ask politely.
The Brisket Burger has two beef patties, American cheese, slices of smoked brisket, and Wayback Gold Sauce. The “gold sauce” tasted like a smokey mustard barbecue. It was a nice zesty topping. The slices of brisket were also smokey, like a barbecue brisket, not like the brisket my parents cook for Rosh Hashanah. (Dad just that’s a braised brisket, not a BBQ brisket, so know we all know!) The burger patties were nice and juicy, just like you can always rely on at Jake’s.
I award this burger a score of 7.5 out of 10. It was an interesting taste combination and definitely above average (average score is 4-6 remember?) If you are at Jake’s when they have this as their burger of the month then you should try it. If you are at Jake’s and the month has already passed then you should just ask nicely 🙂
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!
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.
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 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.
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.
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 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.
I was feeling “blah” and totally bored (Dog Days of Summer?) so Dad drove me down to White Marsh and we went to Z-Burger.
Z-Burger is like a Five Guys or a Gino’s or a In-N-Out. I think Z-Burger is a local chain (DC-Batimore area) with just a few restaurants. But it’s kinda the same as the others.
Dad says these places are still “fast food” but a little bit fancier and with slightly better ingredients. Then he usually complains about how much they cost! Hey, Dad… thats why I let YOU pay 🙂
I ordered a single cheeseburger with lettuce and tomato. Side order of half fries, half onion rings. And a strawberry milk shake.
The burger was OK. Not great. Not awful. Just average. I would award it a score of 5.5 out of 10.
The fries were good. They were nice and crispy. The onion rings… yuck… not so good! They had too much batter. I threw most of them away because they were really not good to eat.
The milkshake was made with ice cream and this is something that Z-Burger does really well. We sometime stop here just to get milkshakes. You might have to wait a long time on a hot day, but they are GOOD!
I would recommend Z-Burger if you are shopping in the White Marsh area. The burgers are OK. But don’t get the onion rings.
Move aside afternoon tea obsession – there’s a new mania in town – and it likes BURGERS.
Yes, in the past week I have side-stepped my sweet tooth and fallen for the meaty, meaty taste of the trendy burger joint.
More socially acceptable than McDonald’s, and cooler than a hipster with a beard, riding a tandem bike (yes, this picture exists), a new breed of burger bar has taken over London in a flurry of rosemary salted chips and cajun flavourings.
And, like all pointless crazes, it has caught me in its barbeque-glazed yummy trap.
So, just for you, and in the style of a fat kid eating their feelings, I have made my way through London’s new meat-and-bun based joints…
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I do not want to eat fake meat from a laboratory.
First taste of test-tube burger declared ‘close to meat’
(Reuters) – The world’s first laboratory-grown beef burger was flipped out of a petri dish and into a frying pan on Monday, with food tasters declaring it tasted “close to meat”.
Grown in-vitro from cattle stem cells at a cost of 250,000 euros ($332,000), the burger was cooked and eaten in front of television cameras to gain the greatest media coverage for the culmination of a five-year science experiment.
Resembling a standard circular-shaped red meat patty, it was created by knitting together 20,000 strands of laboratory-grown protein, combined with other ingredients normally used in burgers, such as salt, breadcrumbs and egg powder. Red beet juice and saffron were added to give it colour.
The two food tasters were reserved in their judgement, perhaps keen not to offend their host at the London event, noting the burger’s “absence of fat”.
Pressed for a more detailed description of the flavour, food writer Josh Schonwald said the cultured beef had an “animal protein cake” like quality to it, adding that he would like to try it with some of the extras often served with traditional burgers – salt, pepper, ketchup and jalepenos.
Even the scientist behind the burger’s creation, vascular biologist Mark Post of Maastricht University in the Netherlands, was relatively muted in his praise of its flavour.
“It’s a very good start,” he told the hundreds of reporters who had gathered to watch the meat being cooked and served.
The Dutch scientist’s aim was to show the world that in the future meat will not necessarily have to come from the environmentally and economically costly rearing and slaughtering of millions of animals.
“Current meat production is at its maximum – we need to come up with an alternative,” he said.
The World Health Organization (WHO) says meat production is projected to rise to 376 million tonnes by 2030 from 218 million tonnes annually in 1997-1999, and demand from a growing world population is expected to rise beyond that.
According to a 2006 report by the U.N. Food and Agriculture Organization (FAO), industrialised agriculture contributes on a “massive scale” to climate change, air pollution, land degradation, energy use, deforestation and biodiversity decline.
The meat industry contributes about 18 percent of global greenhouse gas emissions, a proportion expected to grow as consumers in fast-developing countries such as China and India eat more meat, the report said.
Chris Mason, a professor of regenerative medicine at University College London, who was not involved in the research, said it was “great pioneering science” with the potential to ease environmental, health and animal welfare problems.
But, he added: “whilst the science looks achievable, the scalable manufacturing will require new game-changing innovation”.
Post said he was confident his concept can be scaled up to offer a viable alternative to animal meat production, but said it may be another 20 years before lab-grown meat appears on supermarket shelves.
He also conceded that the flavour of his meat must be improved if it is to become a popular choice.
Post resisted requests from journalists from all over the world eager to try a morsel of the world’s first cultured beef burger, saying there was not enough to go around.
Instead, he said, his children would be offered the leftovers.
($1 = 0.7528 euros)