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watcher View Drop Down
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    Posted: 06/December/2009 at 1:19pm
Moved from the Hotel? topic for a rousing burger discussion?

Originally posted by piehead piehead wrote:

Was the food good?

Reason I ask is that they seem a tad pricey. $10 for a burger!!! Heck, Weber Grill is only $10. But as I recall, after dining at Poor Phil's once, I was poor.....I remember paying upwards of $18 for a bowl of chili and a beer or two.
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Ten Bucks for a burger seems pricey, but consider the froz-burgers served ubiquitously for $7.50-9.95 at other restaurants, tomato and lettuce/deluxe additional... $10 bucks isn't terribly out of line. What does a 5 guys burger cost? Add fries, slaw and pickle...?

Burgers really need sub-categories for the "patty" style. Thin/Flat/round versus hand formed... both have their charm and variant quality.
A greasy-spoon double cheese burger shouldn't have to complete with Barclay's, Weber, Fuddruckers, CBIP or Goldy's. They are two distinct categories.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote piehead Quote  Post ReplyReply Direct Link To This Post Posted: 06/December/2009 at 1:30pm
My favorite burger would be char grilled, not too big (6 oz. tops), with lettuce, tomato, grilled onion (or raw if sliced nice and thin), gardinaire, a little mayo, mustard on a toasted bun. I can and do get this burger at The Cordial Inn in Brookfield. Made right before you at the bar, literally as the grill is right out front. I believe it is $3.50 with a bag of Jay's potato chips. And $2.75 for a cold bottle of beer. A little piece of tavern food heaven to me.

Edited by piehead - 06/December/2009 at 1:31pm
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Post Options Post Options   Thanks (0) Thanks(0)   Quote citizen Quote  Post ReplyReply Direct Link To This Post Posted: 06/December/2009 at 3:46pm
giardinara? hahahahahaha. is that italian for pickle?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote piehead Quote  Post ReplyReply Direct Link To This Post Posted: 06/December/2009 at 4:11pm
Originally posted by citizen citizen wrote:

giardinara? hahahahahaha. is that italian for pickle?
Oh, I'll take nice thin sliced dill as well on it. But not mandatory.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote watcher Quote  Post ReplyReply Direct Link To This Post Posted: 06/December/2009 at 10:26pm
Originally posted by piehead piehead wrote:

My favorite burger would be char grilled, not too big (6 oz. tops), with lettuce, tomato, grilled onion (or raw if sliced nice and thin), gardinaire, a little mayo, mustard on a toasted bun. I can and do get this burger at The Cordial Inn in Brookfield. Made right before you at the bar, literally as the grill is right out front. I believe it is $3.50 with a bag of Jay's potato chips. And $2.75 for a cold bottle of beer. A little piece of tavern food heaven to me.


patty or hand formed? fresh or frozen?

I'm not sure lumping bar food in with burgers is helpful. Nor pitting fast food against food prep kitchens. Billy Goat? Moody's? Twisted Spoke? It would probably be easier to note the truly bad burgers. The ones you just couldn't eat no matter what. After all it's a burger and to each his/her own.

My favorite FF burger used to be Cock Robin double-cheeseburger. I have a great sense memory of Gossage/Al's/Pete's/Harlo greasy spoon double cheeseburgers. The Big Mickey at Mickey's comes close to those but lacks something?

In a pinch, almost any burger will hit the spot. For me the exception fast food wise is Burger King.

The rise of brew-pubs and burger dining ala Palmer Place in LaGrange plus the chains, Fuddruckers, Cheeseburger In Paradise et al. has taken some of the "fun" out of finding a special burger joint.

I haven't had a Goldyburger in so long now, that I'd fear being disappointed.







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Post Options Post Options   Thanks (0) Thanks(0)   Quote citizen Quote  Post ReplyReply Direct Link To This Post Posted: 07/December/2009 at 8:24am
but how do you like them cooked? medium, medium rare, rare?
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Post Options Post Options   Thanks (0) Thanks(0)   Quote piehead Quote  Post ReplyReply Direct Link To This Post Posted: 07/December/2009 at 9:10am
Originally posted by watcher watcher wrote:

patty or hand formed? fresh or frozen?

I'm not sure lumping bar food in with burgers is helpful.

Prefer patty as they seem to cook more evenly (I even make patty's at home with a little low tech burger making deal). Frozen seem to cook better as well.

Why not lump bar food burgers in? That's where burgers are bestest....just my opinion.

And citizen I like them well done, no pink, a little char is good too.
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