This is a very burger and the last time I went they had the US Men's National team on the television - which was great except I was trying to avoid the score. Shake Shack makes good burger, but for me it's more about the scene - the burger is very good, not great. Another place that follows the U.S. National team and makes good burgers is Bonnie's Grill:
Not heresy at all. Iron is the ideal surface for meat cooking, and temperature control's easier with a skillet. Plus, the burger picks up flavor off the pan and vice versa, right?
True. But it also picks up flavors from the grill. The thing about cooking meat in the house is that I end up opening every window because the house fills with smoke.
I think if the cook knows what s/he is doing then a good burger can be cooked on a grill, pan or flat top.
The Bearnaise and Hawaiian burgers are tremendous at The Yardhouse. Pair them with the right beers and they're even better. However, my favorite burger anywhere is the bison burger at The Country House. Just an absolutely perfect burger every time.
I would like to clarify that all of the Yardhouse burgers are great. I've had every one on the menu at least three times and they were always top notch. Those two are just particularly well done. Anyone else who visits the Yardhouse, here is a secret. Ask for the garlic fries. They're off menu, but they are hands down one of the best side dishes I've ever eaten.
This is a good place, while their burgers aren't amazing the fries certainly stand out. ps. I'm craving a burger
the old man usta take me and Mom out to Hackney's on Harms when there were Studebakers and De Sotos. it's an institution.
Camellia Grill in New Orleans. Definitely not fast food. Really good, and a most unique atmosphere. http://www.camelliagrill.net/ And if you like your burgers rare, you can get the cannibal sandwich - yes cannibal, not cannabis - which is a mixture of raw beef, raw onion and raw egg on rye. Never had it myself (I like my beef at least warm), but I've seen other folks scarf it down. And definitely get a freeze to wash it down.
From the Paramount in Denver. A Kobe burger, cooked medium rare with black truffle butter and some greens on it. Nothing else is necessary. Just brilliant.
But why? Honestly? If there is one thing that really winds me up about burgers, it is when they are made to big to fit in your mouth. It's pointless. I don't mean to be picking on you btw, it was just the first 'too tall for the hassle' burger pic I came across in the thread. Can somebody please explain to me how you are meant to eat a burger that is 6+ inches tall without: a) Taking it apart, which would make it a collection of meat, veg and sauce, e.g. not a burger. b) winding up like this...
i've never understood it either. 'course, i'm boring when it comes to burgers. all i want on mine is mustard, ketchup, and cheese. i don't have any pictures, but in kc, one of the best places to get a burger is the westport flea market (voted the city's best for 22 straight years). yes, they actually do have a flea market, but it's more novelty than anything else and it only takes up a sliver of the place now. the key to this place is that the beef is all local from a traditional kansas city meat supplier. only in kansas city can you get the best burger from inside a flea market and the best bbq from inside a gas station.
If you're using good beef, you don't need much else, right? And I'm pretty sure this is the most proper way to serve a burger:
The Corner Bistro in Manhattan makes a fine burger, but, if you are looking for the best in NYC, you've got to go to Donovan's Pub in Woodside, Queens.
I've tried the burgers at Corner Bistro, PJ Clarke, Blue 9, Shake Shack (the mushroom burger was the best), Burger Joint in the Parker Meridien, Burger Joint in Bethesda, and countless other "Best burgers" and I have to say, my favorite is still the Ton's of Fun Burger at the Cheesecake Factory - it strikes up the perfect combination for me.