Gristlellaneous, of hamburger miscellany

[ice princess]

double chocolate and honey glazed cheeseburger...

Now there I draw the line. I can get into bacon/chocolate cookies. And I can even get my head around the peanut butter burger. But I would not eat this.

[BaronHelix]

Last night, I tried a slice of Granny Smith apple on a cheddar burger. It was everything I imagined it would be. Sweet, tart, savory, squishy and crisp! Sure to be repeated.

[Double King]

Happy National Burger Month

[Double King]

Congratulations to Kevin Pang (aka "Cheeseburger Bureau Chief") of the Chicago Tribune for winning Best Multimedia Food Feature during last night's 2010 James Beard Foundation Media Awards for his 12-episode series, The Cheeseburger Show. Although it focuses on Chicago, you don't need to live in Chicago to appreciate the show (it's funny, informative, full of food porn, and all about burgers; what's not to love?), so if you haven't watched it before, get on it now. Thanks for representing the burger world, Kevin! (I'm particularly fond of Episode 10 featuring a Perfect Strangers-style intro and the use of french fry and cheeseburger costumes.)

http://aht.seriouseats.com/archives/2010/05/the-cheeseburger-show-wins-james-beard-award-for-multimedia-food-feature.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+feedmeaburger+%28A+Hamburger+Today%29&utm_content=Google+Reader

[queenmob]

I can't read all of this posts!
I have to look at all this Burger pics! They make me crazy!!! YUM YUM YUM YUM!!!!

[Double King]

This week on Ozersky.tv, Josh Ozersky visited the French Culinary Institute in New York City to see how chefs Nils Norén (Vice President of Culinary and Pastry Arts) and Dave Arnold (Director of Culinary Technology) make perfectly cooked burgers (or as Ozersky calls them, 22nd century burgers). They form a loosely packed patty, flash-fry it, put it in a Zip-Loc bag full of melted butter (and/or beef fat), cook it in a circulator to medium rare, then flash-fry it again. The result is a super juicy burger with some crust and visible ground meat "noodles."

[BaronHelix]

Who knows, it may taste good, but that sounds noxious.

[ice princess]

Has anyone tried Dickson's Farmstand Meats in Chelsea Market? Apparently their ground beef tastes like steak. We walked by the other day and all their cuts looked fantastic...but we haven't brought anything home yet.

[miskatonic]

Today's special burger at Rub BBQ is the Burnt End Burger ($7.50) featuring Rub's specialty, BBQ brisket burnt ends, mixed into the burger patty. It will be available for dinner from 6 to 9 p.m. 208 West 23rd Street, New York NY 10011 (map); 212-524-4300

Mmmmm.

[Viper]

FreshDirect has started selling Pat LaFrieda burger patties. A lot of the NY burgers that consistently rate near the top (like shake shack, for one) are made from LaFrieda's meat. LaFrieda's does custom blends for the restaurants they service, and I doubt these are exactly the same, but still, it's high quality meat. They have a burger blend, a brisket burger, and a short rib burger (also turkey and lamb, IIRC)

I tried the brisket blend, and I have to say, it's a great tasting burger. Just added a little salt and pepper to the patties and cooked them on the stovetop. I don't know if it was the brisket, or what, but they had a nice, deep meaty flavor, and stayed moist during cooking, even one that got cooked sorta-well done by accident.

So, if you use FD, I'd give it a try!