wnyc.org / 93.9fm / am 820

Comments

• [1] David! from NYC July 11, 2008 - 11:50AM

  For my health: veggie burgers.

  For my tastebuds: ground chuck, medium rare, on a seeded potato roll with southern-style chili, onions, and mustard.

  
  
• [2] Chicago Listener July 11, 2008 - 12:07PM

  make two slender patties and put cheese, peppers, grilled onions, etc. in between. pinch the sides to seal it up.

  
  
• [3] Theresa July 11, 2008 - 12:19PM

  Bleu cheese!

  
  
• [4] superf88 July 11, 2008 - 12:45PM

  For those of you who have your meat ground:

  What is the best combo of cuts? Why? And do you add anything else into the burger (like eggs, bread, etc?) CHRS

  
  
• [5] hjs from 11211 July 11, 2008 - 01:06PM

  bison burgers, much better and better for u also.

  
  
• [6] superf88 July 11, 2008 - 01:18PM

  (I have done 3/4 fatty chuck and 1/4 something tasty like skirt. Last time I went to get burger meat/ I eatem about 1x per 6 wks/ the new butcher implied I was nuts for grinding a perfectly good skirt steak. Now I'm sensitive enough to post this to an internet website.

  Incidentally I assume this recipe works for most kinds of burger meat, I'll not discriminate against those tasty non-cows! Though I'm not sure where the skirt is found on an emu...

  
  
• [7] hjs from 11211 July 11, 2008 - 01:28PM

  before the hamburger

  http://en.wikipedia.org/wiki/Frikadel no bun

  of northern germany

  
  
• [8] Neal from Port Washington July 11, 2008 - 01:28PM

  Yawn, what a waste of air time.

  
  
• [9] Aaron from Brooklyn July 11, 2008 - 01:29PM

  I know what I'm getting for lunch....this segment has got my mouth a'waterrin'

  
  
• [10] Sammi from NYC July 11, 2008 - 01:30PM

  For those who would like a little more taste in their burgers, I highly suggest mixing a little ketchup (about a full tablespoon for every pound of beef) and a little bit of oregano and lemon-pepper to the meat as you are mixing it to make your patties. I have gotten incredible feedback from people who have tasted them. They taste great even before put you anything else on them.

  
  
• [11] LBS from NYC July 11, 2008 - 01:30PM

  I'm so happy that Five Guys has come to New York City in the past year or so. Their burgers are some of the best I've had anywhere.

  
  
• [12] Tom from Upper West Side July 11, 2008 - 01:34PM

  Before forming the patty, add a splash of bourbon. The alcohol burns off in the cooking; the result is close to divine!

  Tom (Upper West Side)

  
  
• [13] Theresa July 11, 2008 - 01:34PM

  What a couple of burger snobs! Who cares if the guy likes barbecue sauce on his burger? Let him have it if he wants it. :P

  
  
• [14] Mitch from Manhattan July 11, 2008 - 01:35PM

  God intended the burger to be cooked directly over a flame, whether charcoal or wood.

  
  
• [15] antonio from park slope July 11, 2008 - 01:37PM

  Is it me or does George sound like Charlie Sheen?

  
  
• [16] Scott from Ridgefield, NJ July 11, 2008 - 01:39PM

  You mentioned the sliders in NJ... are you familiar with the White Manna feud between Hackensack and Jersey City??

  
  
• [17] Jon P. from Hewitt, NJ July 11, 2008 - 01:39PM

  I agree Mitch. In fact, I think god intended all meat (chicken, pork, beef, fish, etc…) to be cooked over an open flame, whether charcoal, wood or gas.

  
  
• [18] NJTom from Bayonne, NJ July 11, 2008 - 01:41PM

  Chuck chop from a good butcher (like 22nd St in Bayonne), form your own patties -- not too thick, not too thin. Cook over hot coals on your BBQ, serve on a grill toasted hamburger bun by itself or with ketchup, pickle &/or fresh onion if desired.

  
  
• [19] mary from Red Bank, NJ July 11, 2008 - 01:45PM

  What is the best hamburger on the jersey shore?

  
  
• [20] hjs from 11211 July 11, 2008 - 01:47PM

  and a side of mad cow please?

  
  
• [21] Jack from Brooklyn July 11, 2008 - 01:49PM

  Why ia it still so hard to find a Loca Burger, a burger made from 100% grass fed beef from local farmers?

  
  
• [22] mark from south orange, NJ July 11, 2008 - 01:50PM

  No ketchup on hamburgers outside the coasts???

  I grew up in Indiana and every single hamburger I ate as a child always had ketchup: from the backyard BBQ to school cafeteria, roadside diner, McDonalds, etc.

  
  
• [23] Scott from Brooklyn July 11, 2008 - 01:51PM

  Mary,

  The Windmill on the Jersey Shore has good burgers. The main one is in Long Branch. There's this new place on Brighton Ave. in West End, but I haven't tried it yet.

  
  
• [24] dara b. from Brooklyn July 11, 2008 - 01:52PM

  I just had a burger from Five Guys in the Village. It was a pretty decent burger!

  
  
• [25] markbnj from www.sos-newdeal.blogspot.com July 11, 2008 - 01:53PM

  VEGETARIANS demand EQUAL TIME!

  
  
• [26] ken trotta from jersey city July 11, 2008 - 01:53PM

  the white mana is in Jersey City NJ on Tonnelle Ave in Jersey City

  
  
• [27] Jon from East Elmhurst July 11, 2008 - 01:55PM

  In the Syracuse NY area and north to Canada they use horseradish on the burgers.

  
  
• [28] rob from pelham July 11, 2008 - 01:55PM

  What about Hiram's across from the ex-Palisades Park in NJ?

  
  
• [29] Mickey Bitsko from Downtown Manhattan July 11, 2008 - 01:56PM

  You should have let the caller who was grillin' up some patties talk longer. He was the best part of the show!

  
  
• [30] PJBeee from Ridgewood NJ July 11, 2008 - 02:00PM

  Doneness:

  It took me over 30 years of grilling to learn is that to grill a burger rare, you have to remove it from the grill when the center is still pretty-much uncooked. It keeps cooking after you take off the flame. The same applies for steaks. It's an inexact science (in otherwords, it's an art form).

  My other comment could be your "secret": McCormick Montreal Steak Seasoning. Mix it with the burger meat or sprinkle it on steaks. And NO they do NOT pay me to say any of this, but I get lots of compliments when I use this product.

  
  
• [31] Buzzie July 11, 2008 - 02:01PM

  What about bacon? makes every burger better.

  
  
• [32] Joachim Carels from At work in midtown July 11, 2008 - 02:04PM

  bacon and blue at Edward's on West Broadway cooked medium rare with a gin martini.

  Oh I am hungry.

  
  
• [33] Dick Dawkins from westchester July 11, 2008 - 03:49PM

  Never been to the other locations, but the Piper's Kilt in Eastchester, NY has the best burger I've ever had. Go there and tell me I'm wrong.

  
  
• [34] and? and? July 11, 2008 - 08:55PM

  why on earth would you stop that guy in the middle of his recipe??

  thanks for nuthin'

  
  
• [35] robert from baton rouge, la July 12, 2008 - 01:54PM

  I buy whole ribeyes, have then cut and trim the outside, stringier (and fatter) portion of the steak off, grind that in my meat grinder. That is one fine burger.

  Ketchup on a burger? Yuk! Ketchup is kids and french fries.

  
  
• [36] travis wilde from NYC July 13, 2008 - 12:26PM

  Wasn't the point of the discussion the "semiotic" burger, i.e.: enriched bun and ground beef (with or without cheese) cooked on a slab of well-used hot metal perhaps with onions? You can put whatever you want ON it or IN it and serve it on anything from focaccia to fried white bread, but the seminal hamburger is found on the road and next to impossible to fashion at home.

  White Castle is good. I'm on my way to White Manna (Hackensack, NJ) after stopping at White Mana (Jersey City).

  
  
• [37] superf88 July 13, 2008 - 08:52PM

  cool recipe robert/35! will try.

  
  
• [38] Joanie from CT & NJ July 15, 2008 - 07:06PM

  If not White Manna, then Louie's Lunch in New Haven!