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Topic: Hamburger Craving?  (Read 4862 times)

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Hamburger Craving?
« on: September 06, 2005, 09:27:50 AM »
I know burgers are generally crap in London, but has anyone tried the Gormet Burger Kitchen?  I went to the one in Putney but there are a few others.  The burgers and shakes there are absolutely amazing.  I had the Kiwiburger - beef, egg, pineapple, tomato, onion, lettuce, mayo, katsup, beetroot (which I took off) and relish (which I also took off) - fries and a chocolate shake.  I managed to finish the burger but only got through a handful of fries and 3/4 of the shake.

All I say is thank god it's a pain for me to get to or else I'll put on a lot of weight!  If you have a craving, that's the place to go!

Aaron


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Re: Hamburger Craving?
« Reply #1 on: September 06, 2005, 09:30:12 AM »
you had egg on a burger?  and you call yourself american!!!!!!  ;)

we have a fine burger company near us, i hope it's just as good!


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Re: Hamburger Craving?
« Reply #2 on: September 06, 2005, 09:33:22 AM »
I went to one in New Zealand but I can't stand that Kiwi idea of putting pineapple and beetroot in everything!!!


Re: Hamburger Craving?
« Reply #3 on: September 06, 2005, 09:33:56 AM »
Bet it wasn't as good as Fuddrucker's, though.


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Re: Hamburger Craving?
« Reply #4 on: September 06, 2005, 09:45:56 AM »
you had egg on a burger?  and you call yourself american!!!!!!  ;)


I love egg & would have it on everthing.  Pizza Express makes a good pizza where they cook an egg in the middle.  Also, make sure it's runny!!

Aaron


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Re: Hamburger Craving?
« Reply #5 on: September 06, 2005, 09:53:09 AM »
omg omg omg omg....runny eggs....BLECH.

my husband loves runny eggs too.....ikky ikky ikky.

happy to know i'll never have to fight you for a runny egg!


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Re: Hamburger Craving?
« Reply #6 on: September 06, 2005, 10:09:37 AM »
The GBK in West Hampstead (West End Lane) is the original one.  I have been there many times and I would say there burgers are better than Fuddruckers.  I went to the GBK in Richmond last week.


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Re: Hamburger Craving?
« Reply #7 on: September 06, 2005, 10:14:25 AM »
Bet it wasn't as good as Fuddrucker's, though.

or Johnny Rocket's   ;D
"Courage is the power to let go of the familiar." - Raymond Lindquist


Re: Hamburger Craving?
« Reply #8 on: September 06, 2005, 10:31:06 AM »
Bet it wasn't as good as Fuddrucker's, though.
Ah, Fuddrucker's!!!


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Re: Hamburger Craving?
« Reply #9 on: September 06, 2005, 10:34:15 AM »
Check out this article from the LA Times about 'the perfect burger'. Mouthwatering. Here's the recipe:

Nancy's burgers

Total time: 40 minutes

Servings: 6


Note: From Nancy Silverton. Silverton says burgers are the perfect party food because the toppings can be done in advance, then guests use them to personalize their burgers. Though she offers three cheeses, she says that from experience, most takers are for Gruyère, 25% might take cheddar and one of a group will want blue. Crumble out enough blue to look pretty in a bowl, 2 to 3 ounces, and know it may go into salad dressing for the next meal. Ditto cheddar, but this may fill an omelet. The cheeses should be good-quality, such as Point Reyes Blue, aged Gruyère and Grafton cheddar from Vermont or Fiscalini or Straus cheddar from California. The buns should be good-quality soft sesame or poppy seed hamburger buns. For the beef, ask the butcher to grind 2 3/4 pounds of prime chuck (10% to 15% fat) with 4 to 6 ounces of prime sirloin fat (the combination should have 20% to 28% fat total).

Toppings

12 strips applewood-smoked bacon

2 ripe avocados

1 teaspoon lemon juice

2 tablespoons snipped chives

Sea salt

Freshly ground black pepper

1 large, ripe heirloom tomato

1/2 red onion

3 ounces blue cheese

3 ounces cheddar

3 ounces Gruyère

6 iceberg lettuce leaves, each about 5 inches wide

Heinz ketchup

Best Foods mayonnaise (or Hellman's east of the Rockies)

Dijon mustard, smooth and coarse-grained

Pepperoncini

Dill pickles, sliced vertically in quarters or eighths


1. Fry the bacon in a hot skillet until done but not too crisp, about 8 minutes. Drain on paper towels and set aside.

2. Cut the avocados into quarters or sixths. Sprinkle lightly with lemon juice, add the chives and toss. Season with sea salt and pepper. Set aside in a serving dish.

3. Cut the tomato into slices about one-fourth-inch thick and season lightly with sea salt and pepper. Set aside. Cut the red onion into very thin (about one-eighth-inch) slices and season lightly with sea salt and pepper. Set aside.

4. Crumble the blue cheese and cheddar into separate serving bowls. Slice the Gruyère with a cheese plane onto a serving plate and set aside.

Burgers and assembly

6 large sesame or poppy seed hamburger buns

Extra virgin olive oil

About 3 pounds ground beef (see note)

3 teaspoons kosher salt

Freshly ground black pepper


1. Brush the cut side of each bun with olive oil and set aside. Light an outdoor grill or place a seasoned cast-iron skillet over high heat.

2. Being careful not to overwork the meat, shape it into 6 patties, about 2 inches thick and 4 inches in diameter. Sprinkle each side of each patty with about one-fourth teaspoon of kosher salt and 4 to 6 grindings of freshly ground black pepper.

3. Place the burgers on the hot grill or in the hot cast-iron skillet. Sear them until they can be turned without sticking, then turn them. For rare, cook about 4 minutes, then flip and cook another 4 minutes (for medium-rare, 5 minutes on each side; for medium, 6 minutes).

4. As the burgers are cooking, toast the buns, cut side on grill or pan, for a minute or two. Just before the burgers are done cooking, garnish with a little good-quality sea salt, then top with cheese and let it melt. Have guests place lettuce, onion, tomato, bacon and avocado on the bottom half of their toasted bun. Place the burger on top, then the top of the bun. Serve ketchup, mayonnaise, mustard, pepperoncini and dill pickles with burgers.


--------------------------------------------------------------------------------
Each serving (with 2 slices bacon, 1/6 an avocado and 1/2 ounce of cheese): 794 calories; 50 grams protein; 36 grams carbohydrates; 6 grams fiber; 50 grams fat; 17 grams saturated fat; 160 mg. cholesterol; 1,351 mg. sodium.


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Re: Hamburger Craving?
« Reply #10 on: September 06, 2005, 11:27:55 AM »
Oh man, now I want a big juicy hamburger. Or even a chili burger, haven't had one in years!
Deb

'If it's too loud, you're too old!!'

' Regret the things you do, not the things you didn't'



http://debbiesmomentsintime.blogspot.com/


Re: Hamburger Craving?
« Reply #11 on: September 06, 2005, 11:29:24 AM »
Oh man, now I want a big juicy hamburger. Or even a chili burger, haven't had one in years!

Mmm.  A chili burger from Cue's on Post Oak Rd. and I-10 in Houston.  THAT'S the stuff!  Mmmmm.


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Re: Hamburger Craving?
« Reply #12 on: September 06, 2005, 11:35:52 AM »
So long as you have to eat it with a fork! That's the best.
Deb

'If it's too loud, you're too old!!'

' Regret the things you do, not the things you didn't'



http://debbiesmomentsintime.blogspot.com/


Re: Hamburger Craving?
« Reply #13 on: September 06, 2005, 11:46:38 AM »
So long as you have to eat it with a fork! That's the best.

I'm drooling now!  Cue's burgers - almost the size of a dinner plate.  Plus a loaf of onion rings and a massive tumbler of iced tea.  Mmmmm.


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Re: Hamburger Craving?
« Reply #14 on: September 06, 2005, 11:48:06 AM »
The best burger I had in london was at Pick More Daisies in Crouch End (North London).  The Burgers were definitely american style.  Big Juicy thick handmade patties, without all the seasonings and egg and breadcrumbs that make a typical english burger far to reminiscent of my mother's meatloaf (BLECCCHHHH!).  The fries were yummy too.  

http://www.london-eating.co.uk/4368.htm

Unfortunately, I don't think Crouch end is particularly accessible, buses only or a fairly long walk from one of the stations on the Northern line.  

I have been want to to Try the Gourmet Burger Kitchen.  I think there is a new one in Belsize Park.  There is definitely a new burger place there, but I can't remember the name.  I hope it's a GBK.



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