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From A Hamburger Today

This Week's Poll Results

I was at the In-N-Out on Tropicana in Las Vegas last month and there was a guy from back East, Philly I think he said, with a box full of burgers and he was taking pictures of them from all angles and gushing about how good they looked and how he couldn't wait to dive in and how he couldn't get burgers like them back home and on and on. And all around, people were basically ignoring him, tending to their own business, munching away, like that sort of thing happened all the time. I took my Animal DD, extra sauce, extra pickles and went outside. One man's Nirvana is another man's lunch.

From Recipes

Grilling: Green Chile Cheeseburger

Some things to remember: poblano peppers are nothing like green chiles; New Mexico green chiles come in many varieties, from mild to XX hot, and they are grown up and down the Rio Grande valley from Chama to Las Cruces; Hatch chiles are widely known, but they are not always the best, since they are often grown to mass production standards; in-the-know locals buy their chiles in small batches directly from the growers at Farmer's Markets and roadside stands around the state; no matter where or what variety you buy, the roasting and steaming process can make a huge difference in how the chile tastes. For best results, chile should be blistered and charred at very hot temps for a few minutes, then cooked a little longer at low heat, then sealed in a plastic bag for at least an hour to steam. It's an art, and finding a competent roastmaster is as important as finding the right chile.
I've been enjoying NM chile for 28 years now, and cannot imagine living without it. In my freezer right now are medium, hot and extra hot varieties from four different growers in Chimayo, San Felipe Pueblo, Corrales and Lemitar. I even have a few bags of standout batches dating back to '07 that I'm hoarding for special occasions.

From A Hamburger Today

12 of of America's Best Burgers from Epicurious

Bobcat Bite might make a Top Twelve in New Mexico list, but I'd bet a double order of fries it wouldn't be on top. They make a good burger, but so do a whole bunch of other places. Did anyone see the Buckhorn Tavern on Bobby Flay's Throwdown recently?

From A Hamburger Today

Best Hamburger Joint Motto Ever

Blake's does make a fine burger, cooked and stacked the way you want it, and their green chile is authentic, meaning it makes locals sweat and touristas cry. You can get green chile on your burger at most of the national chain joints here in Nuevo Mexico, but it's usually straight from a can, watery, pale and bland tasting.

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From A Hamburger Today

This Week's Poll Results

I was at the In-N-Out on Tropicana in Las Vegas last month and there was a guy from back East, Philly I think he said, with a box full of burgers and he was taking pictures of them from all angles and gushing about how good they looked and how he couldn't wait to dive in and how he couldn't get burgers like them back home and on and on. And all around, people were basically ignoring him, tending to their own business, munching away, like that sort of thing happened all the time. I took my Animal DD, extra sauce, extra pickles and went outside. One man's Nirvana is another man's lunch.

From Recipes

Grilling: Green Chile Cheeseburger

Some things to remember: poblano peppers are nothing like green chiles; New Mexico green chiles come in many varieties, from mild to XX hot, and they are grown up and down the Rio Grande valley from Chama to Las Cruces; Hatch chiles are widely known, but they are not always the best, since they are often grown to mass production standards; in-the-know locals buy their chiles in small batches directly from the growers at Farmer's Markets and roadside stands around the state; no matter where or what variety you buy, the roasting and steaming process can make a huge difference in how the chile tastes. For best results, chile should be blistered and charred at very hot temps for a few minutes, then cooked a little longer at low heat, then sealed in a plastic bag for at least an hour to steam. It's an art, and finding a competent roastmaster is as important as finding the right chile.
I've been enjoying NM chile for 28 years now, and cannot imagine living without it. In my freezer right now are medium, hot and extra hot varieties from four different growers in Chimayo, San Felipe Pueblo, Corrales and Lemitar. I even have a few bags of standout batches dating back to '07 that I'm hoarding for special occasions.

From A Hamburger Today

12 of of America's Best Burgers from Epicurious

Bobcat Bite might make a Top Twelve in New Mexico list, but I'd bet a double order of fries it wouldn't be on top. They make a good burger, but so do a whole bunch of other places. Did anyone see the Buckhorn Tavern on Bobby Flay's Throwdown recently?

From A Hamburger Today

Best Hamburger Joint Motto Ever

Blake's does make a fine burger, cooked and stacked the way you want it, and their green chile is authentic, meaning it makes locals sweat and touristas cry. You can get green chile on your burger at most of the national chain joints here in Nuevo Mexico, but it's usually straight from a can, watery, pale and bland tasting.

From A Hamburger Today

Dear AHT: Should I Make Burgers with My Elk Meat?

I used to hunt and have had zillions of elk burgers. I used to take my wapiti (heh) to an experienced processor where beef suet was ground into the elk. I used to get 10% fat (lean) added to some for use in meatloaf and other dishes, and 15% (burger grind) for the rest. Elk burger is juicy and tender when it has enough fat and isn't overcooked. To me, elk meat in general is superior to bison, deer and pronghorn, but not as good as oryx. Bear is godawful nasty, and I've yet to try moose or caribou, which I hear are pretty good.

From A Hamburger Today

In-N-Out 60th Anniversary Promotion a Hoax

Today's my mom's b-day, (85), and she ain't rollin' back prices neither! Nyeh...........

From A Hamburger Today

The Ten Best Burgers in America According to Men's Fitness—I Mean Zagat

Ironically, if someone compiled a top 10 list of men's fitness magazines, Men's Fitness wouldn't make it due to shoddy journalism. I say don't get all worked up over the trival and inane. Go eat a good burger somewhere and chill.

From A Hamburger Today

What's the Best Cheese for Cheeseburgers?

I'll eat American, but I prefer almost everything else. I like strong tasting cheese like extra sharp cheddar, bleu and gorgonzola and one of my faves is smoked mozzarella. Other smoked cheeses are also tasty on burgers.

From A Hamburger Today

Blogwatch: Matt's Green Chile Cheeseburger

BwaaHaHaHa! Sorry to gloat, but I LIVE in NEW MEXICO and I have 30 pounds of fresh roasted Hatch green chile in my freezer right now, and will be buying more from the small growers in Corrales, Bernalillo, Chimayo and especially from Santa Ana, Sandia and San Felipe pueblos. There is nothing that compares with the smell and taste of fresh roasted chile. We put it on everything but our cereal in the morning.

From A Hamburger Today

Los Angeles Area Burger Roundup

Surprised BBB (bob's big boy) didn't make the list. They were one of the pioneers and are still popular with locals. I hear Jay Leno is a regular. In-n-out is good, but they have a hard time living up to their hype. It's still fast food, afterall. What I'd like a tip on is where to find good sliders.

From Talk

Mayo vs. Miracle Whip

I keep both on hand. I like MW for most sandwiches and tarter sauce. Mayo is better in potato salad and many other dishes where the zing of MW isn't wanted. Also, you can dress up mayo with garlic, chipotle, lemon and many other spices and flavors. MW pretty much is what it is.

From Talk

I Love Juevos Rancheros... "Juevos Tolucanos"

En Espanol, the word for eggs is "huevos." Of course, perhaps you made the dish on Thursday, or Jueves.

From A Hamburger Today

Burger Book Giveaway: 'The Hamburger: A History'

Recipies,
Everybody has one, but
Doubt that
Mine can be topped
Even if your dad is a butcher
Add to a pound of premium ground beef
Three tablespoons of worstershire, carmelized
Onion and some bleu cheese, but
Not too much, enough for three patties
And throw them on a hot grill 'til they're almost
Black on the outside and slightly
Undercooked in the middle
Now that's good eatin'

From A Hamburger Today

Look! Googleburgers

Someone should Google the fat/sodium/calorie content of those bad boys. I'm guessing the numbers are so high you'd need a ladder to read 'em.

From A Hamburger Today

Everyday Food’s ‘Dinner Tonight’ on Non-Beef Burger Variations

I don't see much difference between beef and bison, except that bison is leaner and you have to be careful not to overcook it.

From A Hamburger Today

How to Make a Perfect Burger

Actually, the tips come from Good Housekeeping, not MSN. GH is a magazine for new and inexperienced homemakers, and it's filled with basic, fundamental advice on everyday living. For anyone with half a clue, it's mostly unnecessary. But for the legions of hopelessly under-educated among us, it's a source of much needed elemental information: keep your checkbook balanced; wash your hands after using the facilities; don't let raw meat sit at room temperature for more than an hour. Astute AHT readers may not need the info in the article, but evidently lots of people do--Good Housekeeping has been around for a very long time.

And did I miss the

From A Hamburger Today

Korean Fusion Burger: The Bulgoki Burger

Isn't sliced meat vs ground meat the heart of the issue here? Shouldn't we all agree that burgers are ground meat only? Otherwise, any meat and bread concoction could be called a burger and the terms burger and sandwich become synonymous, don't they? Many places sell chopped or sliced meat sandwiches, but is it right to call them burgers? I think not. To me, anyway, a burger is ground raw meat that is pressed into a patty, then cooked and served on some sort of bread. There are countless variations possible on this basic theme, but all have ground meat as a common ingredient.
btw: the top bun is under the tomato and onion slices on the right ;^)

From A Hamburger Today

Beach Burger Hack: A Grill in the Sand

What goes around, comes around. I'm in my 60s (early 60s, so back off) and I can remember my folks making sand grills at the lake when I was a little squirt. As a young(er) man living in San Diego, I made them several times a year. Fires were permitted on most beaches then, so long as they were built inside the tideline. I used to catch fish and lobster and buy fresh California oysters, and we had some world class cookouts that often turned into all night bonfires. We'd wrap spuds and corn on the cob in foil to cook in the coals and toss everything else on the grill. Finding driftwood was hit-or-miss, so I always brought along two pieces of rebar which were bent into a wide u-shape to support the grill. Rather than digging a hole, I simply kicked some sand aside to make a shallow depression for the coals, and then piled up more sand as needed to make a wind break. I don't think we ever cooked burgers at the beach, though, since we always had plenty of fresh seafood. Those are the only times in my life that I can remember having more lobster available than I could possibly eat. I live in the desert now, and still carry my sand grill along on camping trips.

From A Hamburger Today

The Best Homemade Burger, Paupered Chef–Style

Beauty is in the eye of the beholder, just as taste is in the mouth of the bun holder. My taste buds tell me it's important to get the proper ratio of lean to fat, no matter what cuts of meat you use. Too much fat makes the burger greasy instead of juicy, and too little fat makes the burger dry and mealy rather than tender and flavorful. I think 85% lean to 15% fat is just about right for burgers. But not all fat is alike. Beef fat is almost sweet, and many people prefer it. Mixing fat from pork, duck and/or goose with lean beef or bison, however, can result in some memorable burgers. Just for fun, I recently mixed some fairly lean beef with spicy pork chorizo, and aiiee chihuahua, it tasted like a fiesta in my mouth.

From A Hamburger Today

New: Seymour Burton

Snooty attitude and overpriced? I'll pass. Bet there's another place nearby where the burgers come with more choices and fewer pretentions. You eastern big-city folks really get a lotta bull with yer burgers, seems like.

From A Hamburger Today

White Manna in Hackensack to Appear on Food Network

Wow, what a cool looking place and awesome looking burgers. It's a joy to know such a place exists. Thanks for the pics and heads up. I'll be watching.

From A Hamburger Today

Zen Burger: A New (Meatless) Concept in Fast Food

Fewer calories THAN...:) And I'd rip you too, but the concept of a meatless burger is oxymoronic, and Patty luvs oxymorons. I'm going to be thinking about chickenless chicken and shrimpless shrimp all day. Is a lettuce wrap a breadless bun? What would you use to make potatoless fries? And is eating at Zen Burger a diningless experience?

From A Hamburger Today

Jess & Jim's Now Serving Steakburgers

Tex>>Didn't know about the steer 'til I saw the pic. But I'm with you, bro, ain't no mountain high enuff to keep me away from a place like that.

From A Hamburger Today

Jess & Jim's Now Serving Steakburgers

I visited KCMO last fall, primarily to eat BBQ, steak and soul food, and I can assure you it is a meat lover's town. Shame on me, but I didn't eat a burger while I was there, even though my research turned up several good burger joints, J&J's among them. Another place I missed is a downtown bar called 12 Baltimore, where they serve a steak burger infused with duck fat. If and when I get back to KC, I'll add burgers to my must eat list. And now that I've seen it, I want to eat at J&J's because I find it almost impossible to resist a restaurant with a big steer on the roof.

From A Hamburger Today

Steingarten on Hamburgers: More Than a Mouthful

Adding any subset of "bleu cheese, chopped olives, onions or mushrooms, bbq or steak sauce, or catsup, worstershire, chipotle tabasco sauce"
to ground meat results in meatloaf, not a hamburger.

From A Hamburger Today

Steingarten on Hamburgers: More Than a Mouthful

Pattyplus,
If you think adding cream to the meat results in a Stroganoff flavor, surely you've noticed that adding the strongly flavored veggies and sauces you cite (bleu cheese, chopped olives, BBQ or steak sauce, or catsup-worstershire) results in meatloaf, not a burger.

Bread labeled 'whole grain' steps on the flavor of whatever is between the bread or buns. Most supermarket 'whole grain' bakery items are not truly whole grain (as opposed to those heavy German loaves) and with only slight increases in nutritional value. But pursuing nutrition over flavor leads to a land far from the the joys of hamburgerdom.

From A Hamburger Today

This Week's Poll Results

5 Guys has better fries? Uh, they look better...until those knuckleheads stuff em in styrofoam, which should be legally prohibited from ever coming in contact with fried anything. Everyone knows that the paper bag was invented by Albert Einstein specifically for the transportation and temporary storage of fried potato products, and to put them in anything else is heresy.

From A Hamburger Today

This Week's Poll Results

I've never had In-N-Out, but Five Guys french fries flat-out suck. They are starchy and limp, and the so-called "Cajun" seasoning is bland and disgusting at the same time.
Their burgers are one step above McDonald's--edible--but hardly worth seeking out.

From A Hamburger Today

This Week's Poll Results

Dammit, when is In-N-Out coming to the East Coast??????

From Recipes

Grilling: Green Chile Cheeseburger

I've never had an authentic Chile Cheese Burger but I have made versions of them and they were excellent. I could go for one right now. The last burger I made was a Pimento Cheese Burger, from Saveur Magazine, and it was outstanding. Thanks for your version of the GCC burger. I'll try it next time I make one.

I think the combination of green chile and cheese and beef is a great one. A classic. I hope to make it to New Mexico one day to try the real thing.

From A Hamburger Today

Blogwatch: Matt's Green Chile Cheeseburger

I do believe that there several other notable green chile cheeseburgers that I always look forward to when I travel through NM.
Buckhorn Tavern, (San Antonio Nm.), El Camino Restraunt (Socorro, NM.)
Both of these are on the way as you travel north through NM.
ENJOY!

From A Hamburger Today

12 of of America's Best Burgers from Epicurious

A Hamburger Today, we love your post on Epicurious’ 12 Best Burgers in America. The Zuni Café cheeseburger sounds delicious and Roth Käse Private Reserve is our favorite. Have you tried it yet?

Amanda
-The Cheese & Burger Society

From A Hamburger Today

12 of of America's Best Burgers from Epicurious

I guess for the "Epicurious" among us the list is OK, however, I would very seldom go to most of the listed places and order a burger (except Bobcat). I agree w/ Patty that Bobcat isn't the best in Sante Fe or NM, but it's really a burger-type place, rather than the fancy steak places listed. Give me the greasy burger places instead.

From A Hamburger Today

Dear AHT: Should I Make Burgers with My Elk Meat?

Yes! Elk burgers are delicious! I found a great elk burger marinade on AmericanHunter.org if anyone wants to try it out: http://americanhunter.org/ArticlePage.aspx?cid=40&id=1699

From A Hamburger Today

Photo of the Day: Awesome!

Blake's Lotaburger's burgers are very good, definitely better than eating at a fastfood joint. However, I've tasted better :)

From A Hamburger Today

Deep-Fried Cheeseburger

Without the cheese, my local chip shop in Britain has been making deep fried burgers for the last 30 years plus. It's not a Scottish thing, it's a 'chippy' thing to go alongside the heart attack in batter of a Spam fritter!!

From A Hamburger Today

Tortilla Burgers: Origin Story?

THE original Tortilla Burger (soft flour tortilla), as well as the Tacoburger (hard-shelled corn tortilla) likely originated at Bob's Burgers, an Albuquerque institution that opened in the early 60's and now has 7 locations. Its special green chile sauce that they call "Tacoburger Sauce".

Both are great, but personally, I like Tacoburgers best.

Spend a few days in New Mexico and it's pretty easy to figure out how this happened; we're nuts about all things hot and Hispanic; even McDonald's offers a green chile cheese burger.

From A Hamburger Today

Photo of the Day: Awesome!

They are okay. I have one two blocks from my house. I have ate their two times in the 1-1/2 years i have lived here. They are ok but not serious eats. Bobcat Bite is still my fav. The 66 diner has a decent burger. I am 45 yrs old and grew up in Kansas actually. I still miss the old burger joints from the 60's to the early eighties. I don't think the quality of meat is the same these days. Also you knew everything was real. No bag lettuce. French fries with no coatings or special spice mix. What happened to just potatoes and salt and grease that will keep your cardiologist in business? Nothing turns me off more then biting into a burger and tasting bag lettuce.

From A Hamburger Today

Best Hamburger Joint Motto Ever

@tulsa--i've been to gorilla burger! probably the same one-i always stay in palm springs when i attend the coachella festival there in the spring. never noticed the blu job tho-rather hilarious. :)

From A Hamburger Today

Dear AHT: Should I Make Burgers with My Elk Meat?

We eat a lot of ground elk on years that we're lucky enough to get one. We usually ask for beef fat to be mixed in, but if you forget, don't despair! Adding an egg yolk per pound with a bit of bread crumb, minced onion and minced garlic will rescue it. Plus be sure not to cook past medium.

From A Hamburger Today

Dear AHT: Should I Make Burgers with My Elk Meat?

Thanks for the suggestions! I think I've got a solid game plan now. I actually got another pound of ground and 2 more pounds of round steak. I have a holiday party to go to tomorrow and I think I'm going to bring elk meatballs for an appetizer. I knew I could count on the AHT Crowd!

From A Hamburger Today

Dear AHT: Should I Make Burgers with My Elk Meat?

I live in Montana and am surrounded by elk hunters. I'm not complaining, who else is gonna give me free, free range practically organic meat?!
**Def mix in some other fat. I have only done beef but bacon would be awesome.
**DON'T overcook the burger!!! You are going for medium rare at the most! Overcooking will dry out and just make it bad. Med rare elk burger is super yummy.

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