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Who Makes the Best Burgers?

JohnDB said:
Like I said before...
Wimpy bun...needs improvement.
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Good point, I can see that the bun itself is somewhat lacking. One of those thin, squished buns that really don't do too much for you. Back to your earlier point on the bun - not flimsey and not too stiff.
 
jay55 said:
That looks great. I don't think I have ever had a five guys burger but I'm seeing one in my future now!
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You'll enjoy it! They make their fries fresh from ☆Idaho potatoes (most likely grown in Washingron).
Growing up, Dicks in Spokane made the same fries! Every year when I visit I have to get fries!

I think JohnD is right. They have wimpy buns. But I'm not complaining!
 
StoveBolts you went today??? You dog!

JohnDB ill take a wimpy bun over an overbearing bun all day long. Nothing's worse than biting into a burger and tasting nothing but bun.

jay55 run, don't walk, to the nearest Five Guys you can find. You won't be disappointed.
 
Bull of the Woods said:
A short distance into my woods we have a stone fireplace grill. I cook with oak mostly on that with occasionally other firewoods like hickory or even beech.
I don't do much with the burgers other than salt and pepper.
It's all about the wood smoke. They are delicious.
I cook other meats too. Always comes out great.
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I am disappointed I don't live in the Maryland area - sounds great!
 
In Fayetteville TN (just outside of Huntsville AL) they got a slaw burger that is pretty good. They're just small...need more beef.

Red Robin had a good burger...but you need a second mortgage to afford one. And some of the extra$$$ on it were ineffective towards enhancing the flavor. (As well as expensive). A prime example of good food not needing exotic ingredients to be good.
(But all they offer is an exotically priced bacon cheeseburger)

O'Charlies should stop selling burgers considering what they charge vx what goes on the plate.
 
jay55 said:
I am disappointed I don't live in the Maryland area - sounds great!
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It has some charms. An old motto is "America in Miniature". Because in a pretty small state we have mountains (albeit small ones), hill country, the coastal plains around the Chesapeake Bay, the eastern shore and ocean beaches. And Washington DC is a neighbor with lots of museums and government sites. Lots of history. Antietam battlefield, Ft. McHenry. Short drive up to Gettysburg or out to Harpers Ferry.
 
Whats makes a good burger is the bun. The bun has to be fresh and soft. The bun is what really makes a burger good from bad. Whats a burger with a bun thats not completly fresh, it has to have been made that day.
 
kiwidan said:
Whats makes a good burger is the bun. The bun has to be fresh and soft. The bun is what really makes a burger good from bad. Whats a burger with a bun thats not completly fresh, it cannot be more than a day old.
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Surely it's not that hard to get a bun that's not hard and stale
 
Bull of the Woods said:
Surely it's not that hard to get a bun that's not hard and stale
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I don't mean hard and stale but I can tell if a bun is older than one day. Im picky when it comes to bread and fish. I wont eat fish older than a day or that has been frozen, and even when I purchase a loaf of bread I have to start at the middle of the loaf because its the freshest and softest, or maybe its just all in my head. Lol.
 
The bun is some kind of bread.
From real bread... possibly sourdough to rye or something else...to this baked sponge that is popular.

Sponge is not that thing used to clean with...it's a baking thing. Where flour, water, and yeast are already mixed and the yeast is activated and growing. The full amount of flour is added to this sponge and bread is made from it.
But...to make the bread super soft...they just bake the sponge. And that's what covers the grocery store shelves today.

What I found unique was the brown bread of Europe. The wheat was locally grown and ground into flour. It wasn't bleached but wasn't exactly "whole wheat" either.

But the bread was fresh and great. Baked daily and delivered. It wasn't white...but wasn't rye or barley either. Good stuff. I'd have loved to take a loaf with me...but I was off to visit Israel for a week...I should have...I would have eaten better.
 
kiwidan said:
Whats makes a good burger is the bun. The bun has to be fresh and soft. The bun is what really makes a burger good from bad. Whats a burger with a bun thats not completly fresh, it has to have been made that day.
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Sounds like you come from a land where getting good meat is a given. Here it's not.

Wendy's used to have really good meat. When I worked there (1986) I'd carry 120 pounds at a time across the slippery floor, and then turn that all into patties. That was not only real and high quality beef, it was fresher than just about any other source you could get unless you happen to be a rancher. (And always gone by 1PM too, a very busy location)

I don't know if their beef is still that good? Their buns are meh at best last I knew. I consider them expensive, but they're cheap compared to Red Robin; the reason to go there is their sweet potato fries, and freckled lemonade
 
JohnDB said:
The bun is some kind of bread.
From real bread... possibly sourdough to rye or something else...to this baked sponge that is popular.

Sponge is not that thing used to clean with...it's a baking thing. Where flour, water, and yeast are already mixed and the yeast is activated and growing. The full amount of flour is added to this sponge and bread is made from it.
But...to make the bread super soft...they just bake the sponge. And that's what covers the grocery store shelves today.

What I found unique was the brown bread of Europe. The wheat was locally grown and ground into flour. It wasn't bleached but wasn't exactly "whole wheat" either.

But the bread was fresh and great. Baked daily and delivered. It wasn't white...but wasn't rye or barley either. Good stuff. I'd have loved to take a loaf with me...but I was off to visit Israel for a week...I should have...I would have eaten better.
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Now I want to go to a restaurant just to ask for baked sponge lol
 
Razeontherock said:
Now I want to go to a restaurant just to ask for baked sponge lol
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Well your average waitor/waitress doesn't know a thing today except for the menu.

They have no clue what the terms of cooking actually mean except for what their boss tells them. (And I doubt that he/she really knows either)

Only in your very high end restaurants does the staff become knowledgeable. Because money can buy competency...not always...but it can.
 
Now I found a burger in Pigeon Forge (outside of Gatlinburg)

Some kind of "goat" named restaurant.
It was awesome. The name put me off but the cars in the parking lot all looked like locals...so we went in.
It was an "almost" sports bar with food. Lots of good memorabilia on the walls. A mix of sports and movie stars adorned the walls. Tables were good and not rickety as looks from the outside suggested. Actually kinda cozy... other patrons were sociable. This was a good place for us.
It's not a place to bring a bus load of screaming teenagers.

Real bread bun...at first it looked like too much bun for the burger. But I was hungry and I could catch a glimpse of meat in there somewhere. So I dug in.

Caramelized onions and meat. Awesome balance from toppings, bread and meat!
Fries were good but ordinary.

All in all a very pleasant surprise in a tourist trap town. We will return to the place when we go back to the Smokey mountains.
 
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