Starbucks 'Trenta': How The New Size Compares To Your Stomach
Famous Death Row Last Meals
Special to Slashfood from Kat KinsmanWith all due respect to yoga, psychotherapy, and the pharmaceutical industry, some days all I need to achieve inner peace is a great big greasy hamburger. It's a primal experience -- wrapping both hands around a pillow-soft potato roll loaded with a thick, dripping, grill-seared slab of grade-A American beef, opening my mouth, sinking my teeth in and CONSUMING. There's no room left for job angst, calorie fret or relationship woes -- just me and meat, a soft potato roll (no chewy kaiser rolls for me) and, if there's some on hand, a hefty slab of cheese -- the sharper the better.
Once fed, I can more calmly and sanely address the issues at hand, but while the burger's still got at least a bite left, problems just magically melt away.
I take my burgers the same way every time: rare to the point of mooing, with cheese, mustard and, as my pal Lissa liked to say, "an embarrassment of pickles." It's my recipe for tranquility, and for the most part, I'm sticking to it.
Sometimes, though, the exact ingredients just aren't on hand. C'est la vie. There's plenty of joy to be found in a sack of savory, onion-studded White Castle sliders, or a sloppy road-trip Whopper with cheese from the essential pit stop at Burger King (NOT McDonald's, thank you very much). This is food that's meant to be eaten with gusto -- and with your hands. I abandon all notions of daintiness when I burn rubber from the Las Vegas airport to the In-N-Out Burger on Industrial Road. The chain hasn't reached my neck of the woods, and the meaty mustard ooze down my fingers as I savor Double-Double Animal Style feast at a parking-lot picnic table is what tells me that for right now, the rules don't apply. I'm on vacation. I'm free.
WHAT DO YOU THINK ABOUT BURGERS? GIVE US YOUR COMMENTS!
Worst Movie Mistakes: Date Night Edition (PHOTOS)
Adele Five-Year Break? Singer Plans to Focus on Relationship, Write 'Happy Record'
PHOTOS: President Obama's Kissing Technique
Social Security Is Failing Even Faster Than We Thought
Jennifer Hudson Whitney Tribute: Grammy President Reveals Why Singer Was Chosen for Musical Memorial
LOOK: Amazing Underwater Photos Of Dogs
Whitney Houston Autopsy: Cause of Death Determined?
Chris Brown, Grammys 2012: Embattled Singer Slams Critics
PHOTOS: How You Can Get The 'Miracle' Dress
3 Economic Misconceptions That Need to Die
5-Hour Energy: A Success Equal Parts Caffeine, Chemistry and Meditation
Matt Bomer Comes Out As Gay
Trace Adkins Reunites With College Crush, 30 Years Later
People With Easy-To-Pronounce Names More Likely To Succeed, Study Says
PHOTOS: Model Falls At Dennis Basso Show
Van Gogh's Starry Night modded into beautiful interactive light and sound show (video)
Lauren Scruggs Goes On Ski Vacation
WATCH AND LAUGH: Cops In 2-Hour Standoff With Empty Car
New Clues, Details Emerge In Powell Case
Stephen Wiltshire Draws Cities From Memory
PHOTOS: Remembering The People's Ballerina
We Meant There WERE Nukes In The Fire
Oprah Under Fire For Controversial Tweet
15 Funny Valentine's Day Cards
LOOK: The Last Of The Cave People
The Top 10 Slacker Colleges
How Hattie Lost 300 Pounds: 'I Was Ready To Do Whatever It Took To Survive'
Best In Show Winner Declared
PHOTOS: Kate Spends Valentine's Day Solo!
PHOTOS: Michelle Obama Wears Jason Wu For Target!
PHOTOS: Beautiful Scars
15 Funny Valentine's Day Quotes
5-26-2008 @1:50PM Joe Mingo said... Cook burbers while frozen cook till pink inside chared out side
Reply
7-10-2008 @12:36PM alice said... How do you keep burgers from being tough?
Reply
5-26-2008 @9:40AM beat said... I am really hitting my straps with 'burgers'-we call the filling rissoles, and serve them with vege +gravy or salad as a meal or barbie staple, so thought I'd share my perfecto recipe as it satnds at the moment...
TOP quality mince, diced onions,a chillie and some parsley ,egg and great breadcrumbs made yourself from wholegrain bread scraps, salt,pepper and maybe some fresh herb like marjoram,oregano or thyme.
They really rock, last ones I made I was even reluctant to add relish as I wouldnt taste the meat!
Hope this inspires some of you, and guys, use an electric whiz to make in about 5 mins!!!:):)
Reply
5-26-2008 @2:17PM Blain said... We are in S. Florida and the best here is Char-Hut.
Very few around these days but the best tasting.
I can't believe anyone liked Ruby Tuesdays.YUAK!
Reply
5-30-2008 @12:24PM Idadho said... The tips missed one of the most important. The best way to determine when the burger is ready to flip is easy. Wait for the burger to juice through. This means waiting for the juice to bubble up on the uncooked side. If it juices through to a clear juice, the burger will be fully cooked but juicy. By flipping during the red juice stage, the burger will have some pink in the middle.
Again, only flip the burger once. Remove it from the grill as soon as juice starts to show through the cooked side.
This trick never fails.
If the grill is not hot enough, the burger will not juice through properly. The meat should sizzle when it hits the hot grill. Move it right away and the grease will prevent it from sticking.
Reply
5-30-2008 @1:31AM jeff said... great burgers are made with ground chuck. never ever marinate a burger, or add any thing at all in to the meat. and please never put the cheese on the inside, its awful. after cooking as you like sprinkle with salt and pepper. simple is best. now add what ever you want on top and enjoy.
Reply
5-30-2008 @12:08PM Steve said... If "In N Out" isn't on your list, you just haven't been there!
Hey, I found a new frozen beef patty product called "Steak-umm Burgers". They use a better quality beef and have a couple of products with cheese or onions already mixed into preformed patty. I don't normally like frozen, but it sure is easy to get home, crank up the grill and put a tasty Steak-umm on!
Let me know what you think!
Steve
Newport Beach, CA
Reply
8-31-2008 @7:58AM Dennis said... DUMP the BUN! IT'S WERE ALL THE REAL FAT IS! 40 CARBS
JUST ASK FOR NO BUN PLEASE! INTSTEAD OF 50 CARBS PER BURGER? YOU EAT ONLY 10..
SKIP THE FRIES! BETTER OFF WITH 2 BURGERS..!
GO TO THE ADA's diabetes Message boards for more Ideas on how to cut carbs & Fat @ ADA.com
Reply
8-31-2008 @6:50AM solomeeeo said... The absolute best way to keep your burger from being tough and chewy, is to add a little tenderizer to the raw meat. The burger comes out perfect every time!
Reply
8-31-2008 @10:21AM al schrader said... My relatives invented the Hamburger in Hamburg, Germany. It was not invented in the USA.
And I invented the Strammer Max burger which unless you have had one, you haven't had the real thing.
The good news is, you can email me and I'll teach you how to make the Strammer Max burger-Chef Alfred....alfredschrader @aol.com
Reply
8-31-2009 @10:22PM larry said... If you travel in the upper midwest ND.SD.MN.IA. a real great burger is available at BURGER TIME. Larger cities have them as a drive thru or park and eat.Large and Juicy and reasonably priced,finest flavored beef,fries and pop also. I don't work there, have any intrest,no dog in this fight, but if you want a great burger check it out.Trust me.
Reply
5-11-2007 @2:03PM halvasnack said... Burgers can be glorious but fast food burgers can be notoriously poor. My personal fave in the fast food category is the In N Out Burger's Double Double. It beats the chemically enhanced char grilled taste of the Whopper and Micky D's Microwaved Big Mac every day of the week. The freshness of the meat and how the cheese gets into a metly goo make it tops. Any one care to disagree?
My Top Fast Food Burgers are:
1) In N Out
2) Five Guys (Arlington, VA)
3) Zips (Spokane, WA) got to get the Fries with Tarter
But my favorite burgers:
1) Burger Joint (NYC)
2) MatchBox (Mini Burgers are the Bomb on Brioche)
3) Rouge (Philly)
Reply
5-11-2007 @2:31PM Kat K. said... In NYC, I've always loved the Corner Bistro (who doesn't), and a rare cheeseburger at Donovan's Pub in Woodside Queens is seriously worth the 7-train schlep.
With the In-N-Out, do you ever get your fries "well-done"? Crispity, crunchity, grease-laden goodness. Next time, I'm trying 'em Animal Style w/ cheese.
As for the other fast-food burgers, I'll argue in favor of the Angus at BK. I know it's only meat-esque, but it satisfies a particular craving while I'm driving up the New York State Thruway.
Reply
5-11-2007 @10:36PM Tish said... No better burger than Ruby Tuesday's Triple Prime Cheese Burger. Prime rib, prime sirloin and prime ribeye, ground just for my burger...it's Heaven.
I live in CA but discovered this burger visiting our properties in TN. We now have one Ruby Tuesday in CA, about 60 miles from home. Once a month we make the journey for my RTTPB! None better!
Reply
5-11-2007 @11:12PM licia said... i dont eat red meat , but once in a while i do get a craving for a greasy burger. the white castle burgers are great when u get a craving for it and than when your done eatting them you say you wuill never eat them again until the next craving hits. bk angus burger is awsome and i love there onieon rings.
Reply
5-14-2007 @8:54AM Kelly said... WHATABURGER in south Texas is the ONLY way to go. I like their toasted wheat bun and they actually have REAL beef that they start cooking when you order it. NO heat lamps! I like that they make it just like you like it. You can have them grill onions, or jalapenos, etc. (and their onion rings can't be beat!)
Reply
5-14-2007 @8:53AM Liz said... I had a burger yesterday at a mother's day bbq... i have been dieting for a while now... all i can say is that this was probably the best thing i have put in my mouth since a Ruth Chris Porterhouse for 2...
NYC has the best of everything - and that is where I live =) so I am spoiled by all the faboulous places to get burgers and things of this sort - and guess what to the rest of the country? WE DONT USE MUSTARD ON THEM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (unless desired)....
Although chopped meat is really high in fat - it is also high in protein and will keep you full for hours!!!
Reply
5-14-2007 @8:52AM Chris said... For me, Mc Donald's burgers.......just their single patty, simple cheese burgers, are a craving I get about once every two months and HAVE to have one or four. When I want a true, greasy, big, fat-filled hamburger, I got to Red Robin. Sheesh, they even put fried onions on top! Yum yum yum! But a McDonald's burger and a Red Robin burger are in two separate food groups........both necessary to happiness.
Reply
5-14-2007 @12:36PM Kat K. said... I remember many years ago making a "grilled steak tartare" burger - essentially beef with steak tartare seasonings, but seared on the outside so it would all stay together. I've just located a Steven Raichlen recipe for it, but his version doesn't allow for the rawness of the beef inside. I was young, devil-may-care and broke at the time before when I made it, but now, I might try a redux with some high-end tartare-worthy beef and see if I can keep the middle raw. I'll let ya know if/how it works out.
Reply
5-15-2007 @10:36AM Robin said... Olivette Diner in St. Louis, Missouri. Oh my. Those lovely, crispy-edged thin patties. My main pregnancy craving was their double cheeseburgers with Romaine lettuce, raw white onions, pickles, and mustard. I averaged three of them a week while pregnant. Funny thing, my 3-year-old will eat just about anything ... except hamburgers in any form. Must have gotten her fill in utero.
Reply