Best burger in the world
#106
Moderator: UK and Ireland & Europe
Join Date: Jan 2003
Location: Biggleswade
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Posts: 13,611
I'm not a fan of the bling burgers - for me, it's all about the meat and some decent cheese. No pickle or sauce for me - get the basic flavours right, and you don't need all the rest.
A couple stand out:
A farm stall at a weekly market at Woburn, Bedfordshire (everything was just right - the top-quality, slightly rare beef, the freshly baked roll, the sharp, crumbly cheese...)
My home-made ones! Most recently, barbecued on the roof of a narrowboat somewhere in Cheshire. Mmm. Plenty onion and chilli in there...
A couple stand out:
A farm stall at a weekly market at Woburn, Bedfordshire (everything was just right - the top-quality, slightly rare beef, the freshly baked roll, the sharp, crumbly cheese...)
My home-made ones! Most recently, barbecued on the roof of a narrowboat somewhere in Cheshire. Mmm. Plenty onion and chilli in there...
#107
FlyerTalk Evangelist
Join Date: Aug 2010
Location: CPH
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Posts: 11,095
I tried In N' Out on my recent trip to the states. Both my wife and I were pretty underwhelmed. Pretty average burger on all accounts to be honest. I get it though that everyone has their own preference.
The best burger I've ever tasted personally, was at the Shangri-La Rasa Ria in Kota Kinabalu. The meat was great, and it was done in a chinese-type bun of which I can't remember the name of right now, that had a slight sweet glaze to it. It was fantastic.
The best burger I've ever tasted personally, was at the Shangri-La Rasa Ria in Kota Kinabalu. The meat was great, and it was done in a chinese-type bun of which I can't remember the name of right now, that had a slight sweet glaze to it. It was fantastic.
The best burger I have is from my home - our local supermarket has great minced beef that is so easy to shape into a burger, no chunks, low fat. Combined with the bun made by a local burger chain, Mr. nacho said it can beat any burger we have tried.
#108
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Join Date: Jan 2004
Location: UK
Posts: 11,969
I'm not a fan of the bling burgers - for me, it's all about the meat and some decent cheese. No pickle or sauce for me - get the basic flavours right, and you don't need all the rest.
My home-made ones! Most recently, barbecued on the roof of a narrowboat somewhere in Cheshire. Mmm. Plenty onion and chilli in there...
My home-made ones! Most recently, barbecued on the roof of a narrowboat somewhere in Cheshire. Mmm. Plenty onion and chilli in there...
+^
Having a course good quality mince and with good thoughtfull seasoning. Also ... no one says they must be round and many of the best breads for burgers are square .....
#109
Moderator: UK and Ireland & Europe
Join Date: Jan 2003
Location: Biggleswade
Programs: SK*G, Lots of Blue Elsewhere
Posts: 13,611
Yes, it can be quite difficult to find the right bread for a burger. It shouldn't take away from the texture of the meat itself, but should be solid enough to hold it (and whatever else you want to put in there).
I have a particular hatred of generic, foamy bread. Sourdough works pretty well, I think, as long as it's not the more chewy varieties. My personal favourite, however, is a Scottish morning roll - the kind with the rice flour crust on top. Naturally, they suit a square sausage best of all, but they do a good job with a burger.
Also... It's not just about the quality of the mince, but the type as well. IMHO steak mince isn't the right type to use - a slightly fattier cut (or at least some of the fattier cut mixed in) does wonders for the flavour.
I have a particular hatred of generic, foamy bread. Sourdough works pretty well, I think, as long as it's not the more chewy varieties. My personal favourite, however, is a Scottish morning roll - the kind with the rice flour crust on top. Naturally, they suit a square sausage best of all, but they do a good job with a burger.
Also... It's not just about the quality of the mince, but the type as well. IMHO steak mince isn't the right type to use - a slightly fattier cut (or at least some of the fattier cut mixed in) does wonders for the flavour.
#111
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Join Date: Jan 2004
Location: UK
Posts: 11,969
Yes, it can be quite difficult to find the right bread for a burger. It shouldn't take away from the texture of the meat itself, but should be solid enough to hold it (and whatever else you want to put in there).
I have a particular hatred of generic, foamy bread. Sourdough works pretty well, I think, as long as it's not the more chewy varieties. My personal favourite, however, is a Scottish morning roll - the kind with the rice flour crust on top. Naturally, they suit a square sausage best of all, but they do a good job with a burger.
Also... It's not just about the quality of the mince, but the type as well. IMHO steak mince isn't the right type to use - a slightly fattier cut (or at least some of the fattier cut mixed in) does wonders for the flavour.
I have a particular hatred of generic, foamy bread. Sourdough works pretty well, I think, as long as it's not the more chewy varieties. My personal favourite, however, is a Scottish morning roll - the kind with the rice flour crust on top. Naturally, they suit a square sausage best of all, but they do a good job with a burger.
Also... It's not just about the quality of the mince, but the type as well. IMHO steak mince isn't the right type to use - a slightly fattier cut (or at least some of the fattier cut mixed in) does wonders for the flavour.
My favourite burger bread was an accidental discovery. I was trying to perfect a bread machine challah mix (it's a jewish sort of brioche bread) but I wanted to make it in a machine so it could be available for marmalading at breakfast ... this is what it normally looks like ......
.... and it took me a year to arrive at the right mix suitable for a machine. I genuinely believe my machine version is tastier (but I recognise less attractive) than the plaited shop version. It is sweet and rich and great for sandwiches. Because it's square from a bread machine rather than plaited like the challah or round like a bun - it is the perfect base for a burger "bun". So it's cut thickly and toasted so is a sweet crisp rich and the patty is always square. So it is where it started - a "sandwich".
Actually we had exactly this today but I used a pre-made Laverstoke Buffalo burger which was flattened and squared with lashings of slowly braised red onion, with Dijon mustard and dare I say I Kraft slice on top. I know it's wrong and this sets me out as a heathen tasteless slob - but Kraft slices just seem right. This was with potato rostis and some sauvignon.
#112
Join Date: Oct 2004
Location: Asia/Europe
Programs: CX, OZ, MU (+AY, DL), Shangri-La, Hilton
Posts: 7,236
I have a good friend who relocated from Philadelphia to NYC a couple of years ago.
Planning a layover on my next trip to see the Florida based family members mostly to gently push him to organize a tour of the Gotham food classics. The Peter Luger lunch burger is among the top priorities...
Planning a layover on my next trip to see the Florida based family members mostly to gently push him to organize a tour of the Gotham food classics. The Peter Luger lunch burger is among the top priorities...
#113
Moderator: CommunityBuzz!, OMNI, OMNI/PR, and OMNI/Games & FlyerTalk Evangelist
Join Date: Nov 2000
Location: ORD (MDW stinks)
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#114
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Join Date: Jan 2004
Location: UK
Posts: 11,969
My favorite local burger stand (close to ORD) uses a challah bun baked for them, Paradise Pup is listed here: http://www.flyertalk.com/forum/chica...s-chicago.html
I also prefer very thin elongated and wide burgers rather than fat meatball type ones. Maximum surface flamed caramelisation is the aim surely!? To me thin is better than fat.
Last edited by uk1; Nov 8, 2012 at 4:42 pm
#115
Moderator: CommunityBuzz!, OMNI, OMNI/PR, and OMNI/Games & FlyerTalk Evangelist
Join Date: Nov 2000
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#117
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Join Date: Jan 2004
Location: UK
Posts: 11,969
Quite right ..... much healthier having the appointment of a president underwritten with $1.3bn worth of funds from altruistic philanthropic Americans none of whom have any dream of receiving favours in return ............
Mind you we did end up with Tony Blair, Gordon Borwn .......
Who's to know?
Mind you we did end up with Tony Blair, Gordon Borwn .......
Who's to know?
#120
Join Date: Apr 2008
Location: Rotterdam, The Netherlands
Posts: 655