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Joined: Jun 2006
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Campfire Outfitter
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Campfire Outfitter
Joined: Jun 2006
Posts: 10,531 Likes: 3 |
White Castle!........... I recall those from my childhood; my dad was a big fan of them (so was I). Are there any left? Bet I haven't seen one since the mid-60's.
Last edited by 22250rem; 05/23/17.
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Joined: Feb 2004
Posts: 17,737 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Feb 2004
Posts: 17,737 Likes: 1 |
When I'm in NM I like What a Burger. There isn't one here, I like 5 guys pretty well.
NRA LIFE MEMBER GOD BLESS OUR TROOPS ESPECIALLY THE SNIPERS! "Suppose you were an idiot And suppose you were a member of Congress... But I repeat myself." -Mark Twain
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Joined: Aug 2003
Posts: 13,952 Likes: 1
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2003
Posts: 13,952 Likes: 1 |
For fast food chain restaurant hamburgers and/or food currently DQ, mostly because at the one we usually eat at their sandwiches and hot food is cooked when ordered, not precooked and left sitting under heat lamps.
A few local privately owned restaurants make some pretty decent hamburgers. My favorite so far has been what one place calls their "Steak burger". It's made with about a half pound patty of fresh ground beef the diameter of a saucer and around a 1/2 - 5/8 " thick after cooked, The hamburger patty itself is so big it still sticks out beyond the large bun it's served on. Your choice of a couple of brands of steak sauce and the usual lettuce, tomato, onion, pickle, etc., dressing.
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Joined: Dec 2003
Posts: 86,359 Likes: 35
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,359 Likes: 35 |
It's a long damn drive from here, but the mondo-burger at the Monderosa in Nenana.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Mar 2017
Posts: 1,765 Likes: 2
Campfire Regular
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Campfire Regular
Joined: Mar 2017
Posts: 1,765 Likes: 2 |
Yeah, I've never understood using beef fat in venison. By the time beef fat 'melts' the venison is overcooked. Pork 'melts' at a lower temp. Bull. Then you're making them too hot, too quick. I'll be serving venison burgers off the grill this weekend for company coming for Memorial Day. They are mixed with 10% beef fat. Will be good and pink in the middle for those who know how to eat a good burger and don't want them well done, and will be juicy goodness.
One is alone in a land so vast, there is only the mountains, the wind, and the eyes of God.
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Joined: Sep 2010
Posts: 4,485
Campfire Tracker
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Campfire Tracker
Joined: Sep 2010
Posts: 4,485 |
Beef fat cooks in a deer burger the same it does for a beef burger, for me. I shoot for med-rare to medium with burgers. Seems I'm the odd man out. I prefer elk burgers to deer but nothing wrong with venison burgers. I'll take any home cooked burger to a fast food restaurant.
In-n-out has to be one of the greatest shams going in my opinion. Only difference I can find between In-n-out and Burger King is that BK has better shakes and fries. Fast food is always a last resort for me though.
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Joined: Aug 2008
Posts: 3,720
Campfire Tracker
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Campfire Tracker
Joined: Aug 2008
Posts: 3,720 |
White Castle!........... I recall those from my childhood; my dad was a big fan of them (so was I). Are there any left? Bet I haven't seen one since the mid-60's.
White Castle is still a family run company that will not franchise stores. They will not locate a store that is too far from the main company headquarters. There are stores in NJ, NYC, Ky. The closest one to me is in Louisville, KY. and it is just too far for me to drive......
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Joined: Mar 2017
Posts: 1,765 Likes: 2
Campfire Regular
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Campfire Regular
Joined: Mar 2017
Posts: 1,765 Likes: 2 |
Beef fat cooks in a deer burger the same it does for a beef burger, for me. I shoot for med-rare to medium with burgers. Seems I'm the odd man out. I prefer elk burgers to deer but nothing wrong with venison burgers. I'll take any home cooked burger to a fast food restaurant. . Exactly. Fat begins to melt and make grease between 130-140 degrees. 130-135 temp in meat is considered medium rare. So you can have your medium burger with grease with either beef or pork fat. If you really want fat to liquefy, that's called rendering and it will need held at that temperature for hours.
One is alone in a land so vast, there is only the mountains, the wind, and the eyes of God.
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Joined: Jan 2009
Posts: 1,347
Campfire Regular
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Campfire Regular
Joined: Jan 2009
Posts: 1,347 |
I would have to say Fuddruckers. Fresh ground, medium rare, and a ton of fresh toppings you put on yourself.
I won't be wronged. I won't be insulted. I won't be laid a-hand on. I don't do these things to other people, and I require the same from them.
John Wayne
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Joined: Feb 2010
Posts: 17,893 Likes: 6
Campfire Ranger
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Campfire Ranger
Joined: Feb 2010
Posts: 17,893 Likes: 6 |
I prefer my own charcoal grilled using ground round, season with sea salt and coarse black pepper, diced onion and teriyaki marinated. Toast the bun and add mustard & katsup, a slice of american on one side of the bun and pepper jack on the other.
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Joined: Aug 2003
Posts: 13,952 Likes: 1
Campfire Outfitter
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Campfire Outfitter
Joined: Aug 2003
Posts: 13,952 Likes: 1 |
White Castle!........... I recall those from my childhood; my dad was a big fan of them (so was I). Are there any left? Bet I haven't seen one since the mid-60's.
I tried some White Castle's little square burgers a few years ago after they built a new restaurant in a nearby town. May well be that my taste buds have changed and dulled over the years since eating and loving them when I was a kid but they were no where near as tasty as I remembered the old White Castle burgers being. White Castle burgers are even being packaged frozen and sold in full line grocery stores, convenience stores and dollar stores for reheat and eat nowadays too. I tried them once too - once was enough.
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Joined: Feb 2011
Posts: 2,990
Campfire Regular
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Campfire Regular
Joined: Feb 2011
Posts: 2,990 |
Mushroom Swiss. The best I ever had was at some old bar and grill, just south of Casper, Wy, enroute to Muddy Gap. Ooh, and the massive fried onions, a definite plus.
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Joined: Jan 2001
Posts: 14,359
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2001
Posts: 14,359 |
All market hamburgers are pretty much generic, for me the deciding factor is the side orders... if the fry's and onion rings are pretty good then they'll get my business... like "The Hat" but they're a pretty small chain, there's a couple more, but don't very often go to any of the major chains.
Phil
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Joined: Feb 2009
Posts: 735
Campfire Regular
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Campfire Regular
Joined: Feb 2009
Posts: 735 |
Home made venison burgers over smoke and flame. Just some salt, pepper and a little diced in onion. Condiments as needed.
I've eaten a lot of burners and that has become my simple favorite.
Hunt Africa while you can
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Joined: Jan 2010
Posts: 15,394
Campfire Ranger
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Campfire Ranger
Joined: Jan 2010
Posts: 15,394 |
Mine...I make a burger rub/topping to die for ...named it BurgerWac...I sell it and give it away as gift's, most want the same gift every year!
I work harder than a ugly stripper....
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Joined: Dec 2011
Posts: 4,147
Campfire Tracker
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Campfire Tracker
Joined: Dec 2011
Posts: 4,147 |
Burgerwac... And what is in it ?
James Pepper: There's no law west of Dodge and no God west of the Pecos. Right, Mr. Chisum? John Chisum: Wrong, Mr. Pepper. Because no matter where people go, sooner or later there's the law. And sooner or later they find God's already been there.
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Joined: Dec 2006
Posts: 24,851
Campfire Ranger
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Campfire Ranger
Joined: Dec 2006
Posts: 24,851 |
White Castle = trailer trash food. Best I've had and I think it's a chain is Mussels and Burgers
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Joined: Aug 2006
Posts: 20,554
Campfire Ranger
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Campfire Ranger
Joined: Aug 2006
Posts: 20,554 |
When I'm not making my own I go to a little Mexican joint in the town where I live called Garcias, they make the best burger in SC Alaska IMO. Handmade and cooked to perfection with a roasted green chili and 2 slices of bacon on it.
That's ok, I'll ass shoot a dink.
Steelhead
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Joined: Oct 2006
Posts: 4,213
Campfire Tracker
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Campfire Tracker
Joined: Oct 2006
Posts: 4,213 |
When I visit Pueblo, Colorado there is a burger called a slopper that most all of the restaurants there offer. It is an open faced burger in a bowl covered with green or red chili. You pretty much have to eat it with a spoon.
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Joined: Jan 2012
Posts: 6,864
Campfire Tracker
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Campfire Tracker
Joined: Jan 2012
Posts: 6,864 |
Fresh ground 85/15 beef. Mix in liberal amounts of Montreal Steak Seasoning, couple dashes of Tapatio and a dash of Worchestershire. Cook to your liking.
Drive-thru: Wendy's
Sit down chain: Five Guys
Last edited by bigfish9684; 05/23/17.
It's about like this:
"Do you puff peters?"
"Hell no!"
"NAZI!!!"
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