Burger from Beef's

I eat at Beef O'Brady's pretty regular, but to be honest I usually stick with the turkey reuben or fish tacos.  The turkey reuben is definitely worth checking out, especially during football season.  Pairs well with Yuengling just like a burger.

But I was past due on a burger blog post, so I figured I would try the BBQ Burger with the new pub chips.  Listen, for those unfamiliar with Beef's, it's a chain.  So my expectations weren't too high, and I got what I was expecting.

The burger comes with bacon, rings, cheese, tasty mass produce BBQ sauce...oh yeah vegies on the side, so you can pretend you ate something slightly nutritious.  I was pretty happy with this burger up until any sauciness ran out.  It was weird, but about the time I had 3 or 4 more bites left, no more veggie, little sauce; just bun, burger and cheese.  It didn't stand on its own is all I can say.

All-in-all not a bad selection, if you prefer a burger instead of a wrap or salad.  Personally I think I will stick with the Reuben when I visit Beef's next.

-Sean

Build a Better Burger Tips

While sitting in Paradise (on spring break with my girls in Key Largo) I realized I had not had a burger worth posting about since my original post from the Green Iguana.  Sorta wishing I could just fire up the grill and make my own.  But not having a grill at the moment, I decided instead to post about tips I have learned over the years, and hopefully I run into Jimmy or at least a 'cheesy' touristry burger joint...Until then here ya go:

1. Alway start with 80/20 ground beef.  You want healthy start with turkey.
2. You want fresh, so ask your butcher for it.  You should know your butcher, let him know you are a foodie, and you take these things seriously.
3. Season your ground beef 4 - 6 hours before.  Save some for during the grilling, and don't add salt yet (or not much if you are using a store bought seasoning mix). Don't play with your meat too much, it makes it tough.
4. Make patties right out of the fridge, the fat will be cold, and they will stick together better.
5. Stack patties using wax paper between layers.  I usually stack them in those throw away aluminum trays.
6. Let your meat come to room temperature before grilling.  I use charcoal a lot, so it has just worked out this way, but does seem to make a difference.  Don't worry about it with store bought frozen burgers though.
7. Seasoning should always be done in intervals.  So as the burgers grill, add a little of what ever you put in the burgers. It adds depth...
8. Flip only once!  It was a hard habit for me to break, but it is best.
9. Now you can add salt.  I use finely ground sea salt or kosher salt.  But wait until you flip. And when the burger is finished flip it as you take it off, salt this side.  Meat has two sides! 
10. If you are adding cheese (and who doesn't) instead of taking the burger off, I flip on the way to a part of the grill with little or no heat, apply your 2nd salt here, and then add cheese.  Cover with the aluminum pan or grill lid.  
11. Use a good Mayo on the bottom bun; keeps the juices from making the bottom bun soggy.  Nobody likes a soggy bottom.

Sean

The First of Many...

Everything in a balance right?  I try to eat pretty healthy most of the time, but I do allow myself 1 tasty burger a week.  Hence a lot of entries in my blog will be Burger of the Week type post.  I start this week with a respectable 1st entry from The Green Iguana, a local chain, that has a number of different 'specialty' burgers.

You don't hear it very often but burgers need mayo. It keep the burger juices from ruining the bottom bun.  The Smoked Burger, starts with a smoked chipolte mayo, then builds with smoked pepper jack and smoked bacon.

This burger was 1/2lb patty and was tasty all the way through.  I like mine done medium rare, and GI does a great job of being consistent with the meat, 80/20 and always fresh.  As you can see from the picture it comes with the standard lettuce, tomato, and red onion slice.  I threw 'em all on, because that's how they designed it, and I figured that's how I should eat it.  Add the kicked-up onion rings, and you have a great burger.

As a note, the fries are just ok, but a Yuengling Draft goes great.

Sean