Serious Eats - seriouseats.com

I agree, brioche buns are too sweet and the glazed top, not for me.
Shame about Spitzer's Corner but good to know.
Once again, beautiful photos. I appreciate the thorough and articulate assessment of burgers.

I stiull cant get my head around the Spitzer name. Were there any high priced call girls around? (HA HA)

FYI

http://www.texasmonthly.com/2007-12-01/feature-7.php

"If Akaushi (“Ah-ka-oo-shee”) sounds like what’s called Wagyu, source of notably succulent Japanese beef, it’s because they’re kissing cousins. Actually, “Wagyu” is a general term meaning “Japanese beef.” The correct name for those famous fatties is Kuroushi—“kuro” meaning “black” and “ushi” meaning “cattle.” (In case you’re wondering, Kobe beef is Kuroushi raised near Kobe, Japan.) Akaushi means “red cattle,” though they’re really reddish-brown. In 1994 eleven lone Akaushi were imported by HeartBrand Beef to its South Texas ranch outside Yoakum. From that small pool, they’ve increased to five thousand and are the only breeding herd outside Japan."

@bwallach Thanks for your input.

Without letting this devolve too much in to a semantic argument there are those (such as the Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) and the Japanese Wagyu Registration Association) who would argue that if is not grown in Japan it is not true Wagyu. I don't necessarily subscribe to this but do feel that it is the other factors beyond breed alone that go into developing the cattle for table that have always differentiated domestic and Japanese Kobe beef to my palate. The feeding of beer and whiskey mash and sake massages (although this is mostly for show) plus an immobile life contribute to the flavor. I am curious if you employ these techniques? Also you mention that it is the only Japanese Kobe "allowed" outside of Japan. Allowed by whom?

As for the nature of the fat I don't think the health implications are going to be as much concern as juiciness for most of the AHT readership but I do find it interesting that grass fed beef, which is also high in mono saturated fat, has never made for particularly tasty burgers in my opinion. Maybe burgers are just not supposed to be healthy.

I am interested in your company, do you have a website we can visit or could you refer us to some of your other clients?

Nick...amen! I completely agree. When I want a burger, THAT is what I want...juicy straight up burger on a regular bun. Yum! Great first post! Looking forward to more.

Hillary
Chew on That

P.S. I bet you HATE the idea of the $170 burger in London from Burger King...

Nick,

I am a retired restaurant owner, and your comments about burgers are right on the mark. Keep it simple stupid.........I made a fortune selling burgers in 8 restaurants making them the way you like them.......ground chuck (no more than 80% lean), toasted bun, and american cheese along with great crispy fries, and a setup (tomato, lettuce, and onion) on request only. All burgers were served medium rare unless requested otherwise.

Ed