Tuesday, October 22, 2013

Dry Rub Buffalo Burger!

This burger comes from Billy Roos, who I always enjoy eating burgers with!  It can be found at the Washington Park Grill in South Denver, CO.  Billy doesn't mince words and just puts it out there:

$14.00

Excellent burger, poor bun, crisp flavored fries, fresh lettuce and tomato slice.


Billy, this looks tremendous!  You failed to mention that this beauty is topped with all natural, dry rubbed, buffalo pastrami?  I want one.  The next time I am in Denver I am taking you to the Washington Park Grill, South Denver!

Smith Rock Brewing - Great Burger!

Another new brew pub has opened up in Central Oregon, this time in Redmond!  Seems like a new brewery and/or pub opens every month now.  Most have OK food and burgers, so my expectations were low.  I ordered a Bacon Cheeseburger and I was quite impressed!  Home made buns and fresh local beef, from Cinder Butte, a local butcher!  A very good burger.  Another plus is you can get awesome onion rings at no extra charge!  I got all that you see in the photo for $10.25  Check out their website: Smith Rock Brewing

Wednesday, January 16, 2013

Pilot Butte Burger Westside!

My friend Joel and had had lunch at the relatively new (ish) Pilot Butte Burger on the west side of Bend.  This place is very different from the original Pilot Butte but is has the same menu.  Joel had the Jalapeno Cheeseburger and I had the Western BBQ Cheeseburger.  If I do NOT get a Tavern Burger, which is pretty rare, this is my next choice on the menu!
Jalapeno Cheeseburger - $10.25 - Spicy sliced jalapenos and melted cheddar cheese, with mayo, lettuce and tomato (onions on request)

Western BBQ cheeseburger - $10.95 - Two onion rings and loaded with BBQ sauce with cheddar cheese, lettuce, tomato and pickles (onions on request).  I really like this burger!

THE HUMDINGER - Big Bear's Country Market and Deli

THE HUMDINGER!
  The BIG BEAR is a great burger joint.  If you can find this place along the Sandy River in Troutdale, you must go in and have a burger.  Of Course I had to order a Humdinger which is a classic tavern style burger and it was only $8.50!  This is the kind of place, burger, and price that I created this blog for.  Please check it out!

31815 East Historic Columbia River Highway, Troutdale, OR 97060

Thursday, May 17, 2012

The International Burger

This is a blog from Burger Meister who is stepping up to the plate for Oregon Hamburgers!  While this burger is a home cooked burger and not from a burger joint, any burger lover and member of this blog could very well contact burger meister through this site and perhaps sample this unique beauty!  An important note about this post is the nuance of history and origins of the burger and how different regions of the country and world adapt their burgers to local produce, meat and toppings!  Burger Meister brings in an important point about toppings with his "Argentinian style" fried egg.  I know that most burgers in Australia have fried eggs as well (a burger with the lot) and here in the US a burger with an egg is considered a Tavern Burger, or "tavern style".

Ace Burger,

Thanks you for considering the addition of our home constructed and grilled, International Burger.
The International Burger was made from 1/3-1/2 lb of grass fed Colorado beef, chopped Vidalia onion, parsley, and a touch of Kabob spices brought directly from the spice market in Istanbul, Turkey. It was served Argentine style, with an egg perfectly fried over easy (you can see the yolk oozing nicely onto the plate) and topped with triple crème brie, avocado and a slice of a nice ripe tomato. This masterpiece of meat was all placed on a buttered, grilled Rudi’s bun. And of course it was grilled to RARE perfection. Now while there was a lot going on here, the flavors all worked beautifully together. This was truly a gastronomical delight.

Burger Meister (aka Mark Vermeal), aspiring featured correspondent





Monday, April 30, 2012

Scooter's in Seattle

Scooter's in Seattle--all Iowa beef. The bacon cheeseburger.  Nothing fancy, but it's good. The cost: $5.29 for just the burger, $7.59 if you add fries and a drink, $8.84 if you add milkshake and a drink.

 
 
This post is from Oregon Hamburger Review's new featured correspondent and Iowa beef expert, Rusty Ott



Eickten’s Bison Classic

While on my first trip to the great state of Minnesota, a colleague of mine told me we had to have a burger at Eickten’s in Center City. We all know the deal here, if this was any ordinary BURGER I wouldn’t be spending a perfectly good evening writing a blog entry. This thing was a perfectly cooked (by perfectly cooked, I mean RARE enough for a good heart surgeon to bring the beast back to life, because cooked any more would be criminal) Eickten’s Bison Classic. That’s right boys and girls, a 1/3 lb of lean Bison that was raised right there in the back 40. And I know what you’re all thinking, no, although it’s not quite like going to the lobsta (proper Maine pronunciation for those that didn’t know) pound and picking out the crustacean of your choice, it felt awfully close. Did I mention I saw a herd of these tasty critters grazing on grass in the field right out back?

So lets get down to the rest of the nitty gritty details, huh? $10.99 for a 1/3 lb lean Bison with “Mom’s signature Tilsit cheese.” Oh yeah, they make that cheese themselves. It comes with lettuce, tomato and a slice of onion. However, you also get a choice of soup (including some delicious Bison chili) salad or potato wedges or if you’re so inclined sweet potato, waffle or shoe string fries. And, while I’ve been known to enjoy a good fried potato in my day (some may even go so far as to say that I have a French fry problem), out of respect for ACE BURGER, I chose to go sans fries for my first (and there will be more) entry into this illustrious blog. As you can tell, my Eickton’s BURGER experience was so rewarding I am already looking forward to my next trip to MN later this May. Next time it’s the Blue Mox Buffalo Burger with the cave aged blue cheese and a strip of bacon, for sure!

Respectfully submitted,
Burger Meister (AKA Mark Vermeal)