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Have You Eaten Burgers Made With Fruit?
I treated myself to Portland's Slowburger at the Slow Bar on my birthday a couple months ago. While their Winter Slowburger didn't use fruit as it's main focus, you could sure taste the cherries they used in the relish. It was actually quite good. I think it was just the right amount as, say, cherries instead of a tomato or mixing it in with the meat would be too much for me. That said, I would probably try it.
A review of it can be seen at the Portland Hamburger blog
Hamburger America: Helvetia Tavern in Hillsboro, Oregon
I grew up in Hillsboro and we used to go to Helvetia for this burger on special occasions. It's a classic and always brings back memories.
pcrackenhead, I worked at Basco's (formerly known as Arctic Circle) in Hillsboro when I was in high school. We used to make a fry sauce that had ketchup, mayo and (the secret, apparently) buttermilk. That stuff is fantastic!
Thanks for this post.
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Recent Comments | Response to Comments
Table 8: A Burger Improved By An Eastward Migration, But By How Much?
Yeah the bun thing made me want to comment... I do enjoy the standard issue too, but my housemate and I really love using fresh kaiser rolls from the local bakery. We select medium hardness, but even if it is a hard bun, we still enjoy them a lot! Kaiser is our 'fancy' burger bun of choice.
Also, was curious about a bun poll and noticed AHT just ran one. http://aht.seriouseats.com/archives/2009/10/aht-poll-whats-your-favorite-burger-bun.html
Have You Eaten Burgers Made With Fruit?
I treated myself to Portland's Slowburger at the Slow Bar on my birthday a couple months ago. While their Winter Slowburger didn't use fruit as it's main focus, you could sure taste the cherries they used in the relish. It was actually quite good. I think it was just the right amount as, say, cherries instead of a tomato or mixing it in with the meat would be too much for me. That said, I would probably try it.
A review of it can be seen at the Portland Hamburger blog
Hamburger America: Helvetia Tavern in Hillsboro, Oregon
I grew up in Hillsboro and we used to go to Helvetia for this burger on special occasions. It's a classic and always brings back memories.
pcrackenhead, I worked at Basco's (formerly known as Arctic Circle) in Hillsboro when I was in high school. We used to make a fry sauce that had ketchup, mayo and (the secret, apparently) buttermilk. That stuff is fantastic!
Thanks for this post.
Table 8: A Burger Improved By An Eastward Migration, But By How Much?
@jmceats - I voted on that survey (as I do most of them on here) and I still enjoy a soft, squshy appropriate ratio to burger bun, slightly warm (with or without grill marks or buttered). Color me practical I guess!
Paula Deen on Her Bacon, Doughnut, and Fried Egg Burger
This is what's called a Luther Burger. Paula Deen isn't original or even very good. And she endorses Smithfield, a disgusting producer of industrial pork products. Please don't give her any more publicity than she already has.
Paula Deen on Her Bacon, Doughnut, and Fried Egg Burger
I hate to bust her bubble.....
Give me a break. If you put a burger I made between two donuts I would be insulted and never make another one for you. On the other hand if you don't have a good burger than why not. It sure couldn't be worse than some buns that are out there.
The best "bun" I have ever had for a good hamburger was homemade bread I made that was also grilled on the charcoal fire.
But as I said if you are using a thin tasteless piece of meat cooked indoors on a griddle than why not. There is not any flavor there anyway, you might as well use something as ridiculous as a donut.
A serious hamburger deserves a real bun. To me it's like giving Paula Deen margarine instead of butter. I wonder if she could tell the difference?
Paula Deen on Her Bacon, Doughnut, and Fried Egg Burger
I am in LUST with Paula Dean's cooking method! GOD BLESS YOU SISTER!! lol
Hamburger America: Helvetia Tavern in Hillsboro, Oregon
I was taking my family there 35 years ago and it was wonderful then and the last time I was there it was just the same old rustic place with great food. I love the 6" burgers with piles of finely shredded lettuce and onions with their special onion rings. What a delight and well worth the drive from Portland. It is a romantic place in the middle of no where! Why do people drive 30-40 miles round trip! Eat there and you will no why! Have fun!
Have You Eaten Burgers Made With Fruit?
I watched Hamburger America and saw the Gooberburger, a burger topped with peanut butter. It seemed bizarre, but when asked which burger was his favourite, the director, George Motz, after saying they were all good, enthused about making the Gooberburger at home.
So, I gave it a go with a veggie burger, and topped it with bean sprouts, basil leaves, a squeeze of lime and, of course, peanut butter. And it was magnificent.
If peanut butter can be a happy thing on a burger, I don't see why fruit can't. I know avocado is certainly tasty in a burger context. Sliced apples, as driftingfocus mentioned, sounds delicious, and would make a good pairing with brie or blue cheese atop a patty. Cranberry compote would also make a good topping, and I imagine diced or halved green grapes would make an interesting tomato alternative, maybe with some crumbled feta and a quick drizzle of balsamic vinegar. Sliced pears might be good, and maybe even strawberries!
You won't know until you try it. Why not? It might be tasty!
Have You Eaten Burgers Made With Fruit?
I read many articles a while back about schools putting blueberries in their hamburgers to give them a nutritional boost so kids would get more fruit in their diets-- According to the articles, the burgers were well received and the kids did not really notice a difference in taste.
Have You Eaten Burgers Made With Fruit?
It is not usual for raisins to be mixed in with ground beef in empanadas.
The ingredients within an empanada are, of course, not compressed, as the ingredients of hamburger. However, the taste of the ground beef and raisins mixed together is fine, for sure.
Have You Eaten Burgers Made With Fruit?
I will certainly give this a chance. As I live a county that grows about 25% of the national raspberry crop, I can get the berries. I sometimes add a splash of beer to my ground beef, mostly for flavor, but it does help with moisture.
Have You Eaten Burgers Made With Fruit?
I'm not a hater, but I have no interest in making my burger meat more moist by adding blueberries. If you want to add moisture why not add some water or other liquid and mix it together? Ground beef will soak it up. Seems like a waste of perfectly good blueberries to me. If they're not being added for flavor it's a rather expensive adjunct.
I like my beef free of added stuff unless I'm making a meatloaf.
Have You Eaten Burgers Made With Fruit?
yes I have one with pineapple, a hawiian burger? pretty good. I might try adding apples to my ground pork/beef mixture along with the onions and such...thanks!
Have You Eaten Burgers Made With Fruit?
While I am not jumping up and down at the idea I would try it if someone offered it to me. I mean if I saw a blueberry burger on a menu I would probably try it as it is so strange I wouldn't be able to just pass it up.
Have You Eaten Burgers Made With Fruit?
@Rottenmom, Plevalean was the first thing that came to mind for me too. I haven't had it since childhood, but I remember that no one knew it had cherries in it unless they were told.
The blends are fine, but since I only eat beef once in a while, I want a burger with some fat and full beefy flavor. And some bleu cheese. And a Guinness.
Have You Eaten Burgers Made With Fruit?
This strikes me as yummy--I too think it's mostly about moisture and a subtle kick of sweet. Actually, I generally finely grate a carrot into my hamburger mixture--the carrot holds a lot of moisture and a touch of sweet, but you can't taste anything remotely 'carrot-y' in the final product.
Have You Eaten Burgers Made With Fruit?
What Rottenmom said - I am from Michigan and Plevalean is prettty popular, especially in the northern part of the state. http://www.plevas.com/
Have You Eaten Burgers Made With Fruit?
There's a meat market in Cedar, Michigan called Pleva's that has been making a dried cherry and ground beef mixture for years. They call it Plevalean and it's not bad if you need to watch your fat intake but hate turkey or veggie burgers. The cherries are very finely ground so you can't really see or taste them too much. Pleva's claim is that somehow the enzymes in the dried cherries help metabolize the beef fat making them better for you.
Have You Eaten Burgers Made With Fruit?
We add cheese to our buger mix all the time. I never thought to add friut. It sounds like fruit would adds moisture without the fat that cheese adds. I'm willing to give it a try. Unfortunately, it'll have to wait until the snow melts off of the top of the grill.
Have You Eaten Burgers Made With Fruit?
What about the turkey burger with the mango chutney in it? That sounded delicious!
Have You Eaten Burgers Made With Fruit?
I've heard mashed prunes work quite well in things like meatloaf, but I want a burger cooked hot and quick, so I can't imagine there'd be time to cook the fruit flavour out.
Have You Eaten Burgers Made With Fruit?
I'd give this a chance, especially given the argument that its more about moisture than flavor. (So of course raisins would be nasty, they are dehydrated grapes.) All you haters probably stopped reading past the headline.
Have You Eaten Burgers Made With Fruit?
Wow, you're all being very negative for the usually adventurous food-blog commentors that I'm used to. I saw the recipe for the blueberry burger a while back on SE and thought I'd try it. The reason for the blueberry addition to the meat has nothing to do with changing the flavor, it's just to add moisture when you use a very lean ground beef. Buying organic, grass fed, ground beef with less fat and adding finely chopped blueberries made for a very juicy patty indeed! I had no problem adding cheese, veggies, condiments, etc. to the burger. It was delicious!
There was no taste of blueberry at all, and the only visual cue that anything was different was occasionally noticing some of the less finely chopped blueberry skin in the meat. If I had done a finer job of mincing the skins and served the burgers to anyone without telling them what had been done, no one would be the wiser.
About the comment of why not just going with onions instead...onions add a very distinct flavor and texture. Not everyone likes them, or might not want that flavor or texture in their burger. This is an alternative that really does not alter the texture or flavor of the meat...you still alter that to your own preference with salt, pepper, garlic, onion, whatever you like...it just adds juiciness to the meat without adding fat.
Hamburger America: Helvetia Tavern in Hillsboro, Oregon
chevalier- From what I remember it was all juice. The only real crunch was in the onion. It was a soft, hot, thing of wonder.
Hamburger America: Helvetia Tavern in Hillsboro, Oregon
@HamburgerAmerica
George, that's a pretty thin burger--what it's crunch vs. juiciness?
Chris W. / STL MO
Hamburger America: Helvetia Tavern in Hillsboro, Oregon
What's the ratio of ketchup:mayo:buttermilk? I'm in the midwest and haven't Goop and/or fry sauce before but would love to try it out.
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Yeah the bun thing made me want to comment... I do enjoy the standard issue too, but my housemate and I really love using fresh kaiser rolls from the local bakery. We select medium hardness, but even if it is a hard bun, we still enjoy them a lot! Kaiser is our 'fancy' burger bun of choice.
Also, was curious about a bun poll and noticed AHT just ran one. http://aht.seriouseats.com/archives/2009/10/aht-poll-whats-your-favorite-burger-bun.html