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05-12-2011 , 01:27 PM

#101

J0hny

Carpal \'Tunnel

Join Date: Apr 2009 Posts: 6,489

I dont see any burgers here having sour cream+kethcup sausage.

Don't really like those dry burgers like at McDonalds or w/e.

Was just having a decent burger some hours ago from my local town. Standard bread+beefsteak+pickled cucumber+tomato+tonns of sour cream soucage so when you eat all you're mouth is dirty after you eat and i f love it.

Going to make a pic some other day and show it, it's huge.

Last edited by J0hny; 05-12-2011 at 01:32 PM.

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05-12-2011 , 01:38 PM

#102

PTW

adept

Join Date: May 2010 Posts: 1,128

Quote:

Originally Posted by junknspam

what kind of beef do u use when grinding for burgers?

Chuck and sirloin. A 50/50 blend is usually right about 80/20.

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05-12-2011 , 02:18 PM

#103

neuroman

Carpal \'Tunnel

Join Date: Jan 2005 Posts: 9,190

Quote:

Originally Posted by Hey_Porter

How have I never heard of this place? Looks excellent.

Matchbox isn't that big, probably 15-20 tables, but the burger is def. killer. I know there's some great places I haven't tried, but it's the best burger I've ever had (not just Portland). Also got a pretty interesting cocktail menu.

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05-12-2011 , 03:13 PM

#104

There Is A Light

Pooh-Bah

Join Date: Jun 2010 Posts: 4,923

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05-12-2011 , 03:16 PM

#105

JustCarn

centurion

Join Date: Dec 2005 Posts: 181

Quote:

Originally Posted by PTW

Chuck and sirloin. A 50/50 blend is usually right about 80/20.

I did this recently and it was fantastic, but even better is if you can sub in a fattier cut for part of the sirloin mix.

e.g., 50/25/25 chuck / sirloin / short rib

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05-12-2011 , 03:19 PM

#106

PTW

adept

Join Date: May 2010 Posts: 1,128

Quote:

Originally Posted by JustCarn

I did this recently and it was fantastic, but even better is if you can sub in a fattier cut for part of the sirloin mix.

e.g., 50/25/25 chuck / sirloin / short rib

For sure going to try this. Good tip, just in time for a weekend bbq...

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05-12-2011 , 04:01 PM

#107

Acct banned

banned

Join Date: Dec 2010 Posts: 4,604

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05-12-2011 , 05:22 PM

#108

mosdef

Carpal \'Tunnel

Join Date: Jan 2005 Posts: 11,290

Quote:

Originally Posted by PTW

Chuck and sirloin. A 50/50 blend is usually right about 80/20.

We always use a blend of beef and pork (or veal) to make meatballs, with super results. Anyone try this with their burgers, or is that straight up blasphemy?

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05-12-2011 , 09:02 PM

#109

PTW

adept

Join Date: May 2010 Posts: 1,128

Quote:

Originally Posted by mosdef

We always use a blend of beef and pork (or veal) to make meatballs, with super results. Anyone try this with their burgers, or is that straight up blasphemy?

Thats how I make my meatballs too. I use equal thirds of each meat (beef, pork, veal).

Ive never tried it with a burger. Probably wouldn't be bad but the flavor profile would definitely be different. Texture might be off also since I cook burgers over med high heat while the meatballs I just sear and then slow cook in the sauce.

For that true burger flavor I think Id want to stick with 100% beef.

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05-12-2011 , 09:10 PM

#110

IlliniLou

Carpal \'Tunnel

Join Date: Oct 2005 Posts: 12,618

add a little bit of chorizo into your burger mix, its fantastic, gives it a little kick

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05-12-2011 , 09:22 PM

#111

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 25,772

Quote:

Originally Posted by IlliniLou

add a little bit of chorizo into your burger mix, its fantastic, gives it a little kick

ooohhhhh....you have my attention.

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05-12-2011 , 09:25 PM

#112

Riverman

Carpal \'Tunnel

Join Date: Apr 2003 Posts: 73,129

107 posts for a picture of in n out is a travesty

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05-12-2011 , 09:28 PM

#113

REDeYeS00

always sloppy

Join Date: Jun 2004 Posts: 25,772

any of you PDX guys have the burger from Garden State or the spinoff cart Burgatroyd on Mississippi?
Heard good things/never tried

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05-12-2011 , 09:31 PM

#114

thedirtydirty

veteran

Join Date: Sep 2005 Posts: 3,017

my favorite that i've gotten from a burger joint is fudruckers. haven't been to one in years, since there aren't any in florida that i know about (at least, not in tampa area)

the best burger that i've ever made involved these buns:

kings hawaiian sandwich rolls

meat itself only had garlic powder, pepper, and a little worcestershire, melted the cheese on when the meat was almost done, and that is it. those buns make the burger, definitely worth trying, although most grocers don't sell these.

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05-12-2011 , 09:33 PM

#115

PTW

adept

Join Date: May 2010 Posts: 1,128

Did the burger at Matchbox Lounge today after a great round of golf.

Can confirm its awesomeness. Even though it was during Happy Hr I ordered the larger, standard menu burger. I will be returning often...

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05-12-2011 , 09:34 PM

#116

PTW

adept

Join Date: May 2010 Posts: 1,128

Quote:

Originally Posted by ReDeYES88

any of you PDX guys have the burger from Garden State or the spinoff cart Burgatroyd on Mississippi?
Heard good things/never tried

Have not tried either. Will add to my list and provide TR when I get around to going.

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05-12-2011 , 10:10 PM

#117

Pastafarian

newbie

Join Date: Aug 2009 Posts: 19

Top 3: 50/50 Burger (50%beef, 50% ground bacon!), Thanksgiving Burger, and Peanut Butter and Jellousy.

Don't forget to wash it down with a maple bacon shake!

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05-12-2011 , 10:32 PM

#118

jbov

grinder

Join Date: Jun 2010 Posts: 415

Quote:

Originally Posted by stabn

Pretty sure that is Umami Burger in LA. The truffle burger there is the most amazing burger I have ever eaten. I couldn't get it out of my head for weeks. Umami is waaay better than Fathers Office imo. I like FO but the bread is often a bit stale.

I feel sorry for anyone posting pics of in n out or claiming steak and shake or fuddruckers. A gourmet burger revolution has been in full swing for years now...get with the program.

Oh and those are the cheesy tater tots. They are always running out of those damn little tasty tots.

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05-12-2011 , 10:36 PM

#119

jbov

grinder

Join Date: Jun 2010 Posts: 415

Quote:

Originally Posted by Pastafarian

Top 3: 50/50 Burger (50%beef, 50% ground bacon!), Thanksgiving Burger, and Peanut Butter and Jellousy.

Don't forget to wash it down with a maple bacon shake!

I saw a segment on this place on TV. Can't wait till my next visit to LA to try it.

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05-12-2011 , 11:06 PM

#120

11111

journeyman

Join Date: Oct 2010 Posts: 243

The two best I've had are Kuma's in Chicago and Five Napkin Burger in NYC.

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05-12-2011 , 11:36 PM

#121

stabn

Usurper

Join Date: Sep 2004 Posts: 21,689

Quote:

Originally Posted by jbov

No.

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05-12-2011 , 11:53 PM

#122

bottomset

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 26,373

Quote:

Originally Posted by PTW

There is a mild risk if the internal temp doesn't reach 160, which is around medium. Id never eat a rare burger because of this. There is bacteria on everything and our bodies are well adjusted to most of the strains. Cooking a burger to well done isnt necessary, or tasty.

FWIW I usually have my butcher (Phils on 23rd or Gartners if youre in pdx) make fresh ground for me so I can regulate whats going into the meat.

you are missing out

my suggestion stop being a pussy and take the 1 in 30k or whatever shot at getting ecoli and get a better burger

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05-12-2011 , 11:59 PM

#123

PTW

adept

Join Date: May 2010 Posts: 1,128

Quote:

Originally Posted by bottomset

you are missing out

my suggestion stop being a pussy and take the 1 in 30k or whatever shot at getting ecoli and get a better burger

I said I never eat a RARE burger. I like my burger a good medium rare at which Im sure there is some risk, but not much, which Im ok with. From a culinary standpoint I dont like raw beef be it burger, tartare, or carpaccio...

But thank you for your eloquent input...