Comments on: How To Grill A Better Burger: Celebrity Chef Recipes

By: Gas Grill Reviews

Gas Grill Reviews — Tue, 11 Aug 2009 17:06:47 +0000

Bobby Flaw is the master of grilling. I like a nice traditional burger though.

By: Josh

Josh — Thu, 28 May 2009 14:03:31 +0000

“What do you think? Do you like your burgers traditional or interpretive?”

How about one of each? Not necessarily a basis of comparison, just if you don't enjoy interpretative, you have ol' reliable?

By: Ben Greenberg

Ben Greenberg — Wed, 27 May 2009 12:45:46 +0000

@cc,

You bring up an interesting point with the options for doneness. I've noticed a disturbing trend where bars and restaurants that, I am 99% sure, use frozen, premade patties offering the option to have the burger cooked less than well done. This is actually dangerous because this is the kind of beef product that ends up carrying e coli and other nasties. Always ask if the meat is fresh before ordering anything other than well done.

By: cc

cc — Tue, 26 May 2009 22:22:40 +0000

I can go high brow or low brow. But I, with the rare fast food exception, do prefer my burgers to be handmade and with the option of medium rare…so many places have those frozen patties where one's only option is totally well-done and flavor-less.

The most fancy burger I had was at the now defunct Brasserie Perrier: really great beef, shredded short ribs, fois gras (!) and truffle cheese: http://mealsihaveeaten.blogspot.com/2008/03/hot....

In my own barbequeing I always marinate my meat with a combo of stuff, including green olives and a little garlic.

By: Ben

Ben — Tue, 26 May 2009 16:54:39 +0000

I like straight forward but robust. Royal Tavern Angus Burger is a great example–high quality meat, flavorful cheese, great bread, and a hot pepper. It's not your thin McDonald's patty, but it still tastes like a burger not some haute BS.