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Your Favorite Burger Your Favorite Burger

05-12-2011 , 01:27 PM
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
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
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 , 03:16 PM
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
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
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05-12-2011 , 05:22 PM
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
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
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
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
107 posts for a picture of in n out is a travesty
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05-12-2011 , 09:28 PM
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
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
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
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


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
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
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
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
Quote:
Originally Posted by jbov
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.
No.
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05-12-2011 , 11:53 PM
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
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...
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05-13-2011 , 01:05 AM
Quote:
Originally Posted by There Is A Light
wtf how have I never heard of this place. Will be going very soon.
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05-13-2011 , 01:34 AM
i guess people over 350 lbs. eat free.. so sick. i feel like if you're close, you gotta go for it.
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