RECON: National Cheeseburger Day (2 of 2)

Santa Monica, CA

Today, seven of my best coworkers and I jaywalked across the street to The Counter to celebrate National Cheeseburger Day like proper Americans. The Counter employees were unaware of the religious holiday, but we brought them up to speed. We painstakingly poured over our menu options, debating toppings and sauces, then we began to eat our way through two plates of The Counter's "fifty-fifty" sweet potato and regular fries. Now, lets get down to business:

The HillBilly opted for a Burger Bowl with feta, hard boiled egg, black olives, roasted corn and black bean salsa with balsamic dressing.  This healthy Greek and Mexican mix was well received, although a fried egg might have improved the combo.  The HillBilly had this to say about his burger, "My burger got up and danced before we partied. It was that good." Comment open to interpretation.

L-Swizzle chose a Burger Bowl as well, but kicked up the heat a few degrees. She went with onion, roasted corn salsa, sprouts, tomatoes, avocado and jalapeño jack with habanero salsa. The habanero salsa on this mexicali bowl was delish, and really brought the ingredients together to work as a flavor team. Yes, 'flavor team' is a new phrase. I am also working on spreading the slang term for avocados: 'cado, if you'd like to be a trendsetter in your group of friends...


Ace-Dawg went gourmet with her Burger Bowl and then surprised us all and brought the funk at the very end: a turkey patty, with spinach, sprouts, avocado and fried egg plus: Hot. Wing. Sauce. Ace-Dawg is one of our pickier eaters, so this was a really unexpected combination in my book, but she said its definitely the way to go.

Bran-the-Man did it up right on a burg bun with pepperoncinis, tomatoes, spinach, bacon and sautéed onions topped off with sweet BBQ sauce. However, he said the pepperoncinis were sliced thin and got lost under the meat. Bran-the-Man also encountered a common burg consumption problem: disappearing bottom bun. Not surprisingly, the disappearance of bun is a problem that affects 1 in 4 burger eaters. Because everyone's mouth is shaped differently (and because a lot of us did not wear our retainers like the orthodontist wanted) we bite our burgs with a slight underbite or overbite, causing unbalanced bun-loss in the process. I have personally found that the best way to combat this travesty is to flip the burger and take every 3rd bite with the top bun facing the plate. (This technique also works for Subway sandwiches and Sausage Egg McMuffins.)


The Missus rallied and got her burg on a wheat bun. She built the most beautiful burger at the table: gruyere, fried onion strings, mixed greens, and tomato with a sun-dried tomato vinaigrette. While the vinaigrette was ordered to cut the salty-ness of the gruyere and onion strings, it didn't make it to her burg due to the mess factor. In fact, she had to remove a few onion strings just to pick up the burger, but the flavor combination was tasty. In the future, she might sacrifice texture for eatability, which are really two much bigger debates about 1) the crunch factor and 2) whether or not its morally wrong to eat your burg with a fork and knife. 


Trandall-the-Vandal made a Burger Bowl that packed a punch, with horseradish cheddar, jalapeños, hard-boiled egg, black olives, sautéed onions & mushrooms, and chipotle aioli.  Shockingly, this combo wasn't too hot for the Vandal (I would have died!)  AND he wins Best Photo of the lunch.

Seth-Sizzle opted for a burger bowl with swiss cheese, roasted peppers, cucumber and  dijon balsamic. This mediterranean flavor profile was both pleasing to the eye and the stomach; a light, clean, satisfying combination.

AND you know I got my burger on the bun. I wanted something rich and luxurious, so I opted for blue cheese, avocado, bacon  and garlic aioli. I added pickles at the last minute just so I'd have a little acidity. The combination was fantastic. The crunch of the bacon with the creaminess of the blue cheese and avocado was perfect for me. The burger itself was a little overcooked; the flavor of the meat wasn't totally able to come through. In hindsight, it was almost a Cobb salad burger, something I'll have to consider for the future...

RECON: SLATER'S 50/50

San Diego, CA

   

     I popped down to San Diego over the Thanksgiving holiday and couldn’t wait to hit up a new burger joint that my dad had told me about: Slater’s 50/50. Located in the fast-developing Liberty Station, Slater’s has a nice outdoor patio, a healthy obsession with bacon and fantastic service.

     I went with the Canuck and my Dad, and since it was unseasonably warm, we sat on the patio. They ordered water, but I was in the mood for a beer and the manager suggested the Hofbrau Hefe Weizen, which turned out to be a nice contrast to the burger I ordered. We started with the Onion Strings that come with BBQ sauce, but as always I requested Ranch. They were solid, not out of this world, but solid and we ate every last one. 

     Then it came time to order our burgs. Slater’s is famous for their 50/50 patty, which is half ground beef and half ground bacon!  Obviously I was having that patty no matter what, even though they offer a variety of meats (and non-meats) to choose from. Both the Canuck and my dad ordered the 50/50 burger, which is the first burger in their ‘Burgers Designed’ category. It comes with an egg sunny side up, avocado, pepper jack cheese and a chipotle mayo:

My dad swapped out the chipotle for baconnaise on the side, the pepper jack for cheddar and added bacon, so he kind of designed his own in a round about way:

I chose to build a burger: 50/50 patty, (which must be cooked medium well to get the bacon right) baconnaise, brie, tomato, grilled onions and thick cut bacon. Like other places that have a build-your-own menu, they provide half-sheets for you to create your burg, only Slater’s takes it a step further and gives you a space to name it. I named mine The Heart Attack:

  

     The burgs come out stacked tall, with a knife stabbed through the center, and trust me you need the knife. {And Side Bar: If you name your burger, they say it when they bring it to you: "And who had the Heart Attack?" I raised my hand, "I did!" Now that I know that, I will have to abuse this privilege.}

     The Heart Attack was delicious! I built a winner. The brie and bacon were awesome, the patty was perfectly cooked and I could definitely taste the ground bacon. After a few bites, the onions were too slippery and the yummy baconnaise was oozing out, getting burg juice all over both my hands and my face. I looked like the fat kid that’s in every camp movie ever made stuffing his face with sloppy-joes. The point is, I ended up using a fork and knife. 

The egg escaped the Canuck’s burger; it slid out the back while he was taking a bite. Eggs and grilled onions are awesome on burgers, but sooo slippery. The Canuck also said the chipotle sauce overwhelmed the mild avocado, so maybe ask for it on the side if you go that route during your visit. Next time I want to design my own mac n cheese (yes, they let you do that!) and do a combination plate for the appetizer so I can try the fried artichoke hearts.  

Oh, and by the way, my dad managed to keep his burger together the whole time and never resorted to silverware; he says the trick is to never put it down.  

RECON: FLAT PATTIES

Cambridge, MA

One of my best friends, Murph, just got her masters at Tufts University, so Cojo and I popped out to Boston for a week of exploration.  We took the red-eye and powered through our first day. It was hot and muggy and we walked around Cambridge and Harvard getting a feel for things. In need of a big meal after dour airplane food, Murph took us to Flat Patties, according to them they are the: "2010 WINNER BEST OF BOSTON & MOST AFFORDABLE!" 

I opted for a single cheeseburger and added bacon and avocado. And obviously I got fries, and mixed my own dipping sauce with the ketchup and mayo.  I don't know who's relish that is in the picture.  I'll attribute it to Murph.  She always eats my pickles.  ANYWAY, the burg was solid. Fresh ingredients, and natural tasty fries.  After such food deprivation, it really hit the spot. Not the most inventive burger, or best flavors, but a good showing none the less. The joint was certainly popular, people were hovering, waiting to snatch our table the minute we got up. I'll agree with their affordable title- I only paid $8.88, but I wouldn't put it in the best of Boston category...

Recon: HILLSTONE

Santa Monica, CA

Last Friday the Canuck and I returned to Hillstone for an impromptu fancy feast. We started with the spicy tuna roll from their mini-sushi menu and it was fantastic. Then the Canuck ordered a martini, so of course I had to have one too.  (I hate being left out.)  After our sushi, our martinis were probably half-consumed and are lovely waitress brought out fresh chilled glasses to pour our martinis into to keep them chilled. It was glorious.

The Canuck opted for the Hawaiian Ribeye, and I honeybadgered him into getting the baked potato so we could trade tastes of sides.  I chose the California Burger, for two reasons: 1) it sounded great and 2) the regular Hillstone burger seemed similar to the R+D burger. Both restaurants are owned by the Hillstone group, so I wanted to make sure I was trying something new. I opted for fries. Obviously.

The burg is fresh ground, with jack cheese, avocado, arugula and red onions. It was very classically flavored to me.  A nice balance of creamy avocado and cheese with the salt of the meat and tang of the onion. I asked for mayo with my fries, and they were golden and crispy. The Hawaiian ribeye had great flavor and was properly cooked.  The Canuck was in steak heaven. The baked potato was also good, though I felt the flavors could have had a little more punch.  It came out with all the fixin's but they didn't blend the way I anticipated.  I recommend the restaurant both on its own, and for the burger.  There's just something about high quality ingredients that can make classic seem gourmet.

Recon: 26 BEACH

Venice, California

26 Beach is big but has sort of a split layout with a bar in the middle. You can eat in the dining room or in the garden, but they’re both kind of indoor/outdoor spaces. Décor is eclectic- faux copper ceiling, sparkly chandeliers- 26 Beach definitely has delusions of grandeur. I gathered with a team of three other attractive ladies to do some burger sampling.  We started with salads- which were delicious.  Meredith and I shared a Caesar that I very much enjoyed. Andrea and Megan opted for a house garden salad. We chose two burgers: the 26er and the Napa burger.

The 26er is best described as a grown-up version of an In N Out burger. It’s classic ingredients and flavors (lettuce, tomato, onion, pickles, mayo and special dressing) left us feeling reminiscent of our fast food days in the most mature way possible. The Napa burger has avocado, heirloom tomato, goat cheese, mixed greens, mayo and Dijon on a wheat bun. I bet you’re shocked I didn’t order anything with bacon. The Napa burger was refreshing. The avocado and goat cheese definitely stood out, in a good way, and complimented the meat.  Both burgers were made with angus beef but the restaurant does offer a veggie burger as well as a turkey burger. Presentation was tidy and a little tall. We explained to the waitress we were sharing, but nothing came out cut, so we asked for a knife and stabbed away. Cutting the burgers turned them real messy, real quick, but they never got soggy and stayed together ok.

This place is all about flavor combination. Some of the burgers might seem a little odd at first glance; there’s a sushi burger and PB&J burger that I might initially throw a side-eye at, but my gut says Chef Mori knows what’s up.  We saw several other plates of awesome looking food coming out of the kitchen and it definitely piqued my interest in the rest of the menu. Thursday nights are half off wine night- I swear I didn’t know in advance, it was a happy coincidence- so we ordered the Uppercut Cabernet Sauvignon and I liked it, may be a little woody/dry for some of you but I enjoyed. Tuesdays, it’s buy a burger and get another half off, so you can bet when we go back it’ll be on a Tuesday and we’ll get four burgers. They were generously sized; if I skipped the salad appetizer I could probably eat a whole one.

Now for a wee bit of the negative, the fries were boring. Thick cut, lacking flavor, in all seriousness, get the salad. Burgers come with either or, and I say eat your veggies on this one. We asked for mayo, ketchup and Dijon so I was able to make a dip at the table that livened up the fries but really, skip ‘em. Service was so-so.  Everything we asked for they brought us, but I felt like we had to ask for things that should have been automatic.  It was a nice place to sit and chat with friends and would be a good spot for a date as well. Our bill was $76 and felt reasonable for what we ordered. If you’re feeling brave or open-minded dash over to 26 Beach and sample a more imaginative burger- they have more burgers in the restaurant than listed on the online menu!

Recon: GOOD STUFF

Los Angeles, CA


“You are what you eat, so eat good stuff!”

Samantha and I ducked out of the office at lunch to pay a visit to Good Stuff, a locals only lunch spot on Pico.  Samantha went healthy on me and ordered a California wrap with sweet potato fries, but I went straight for the jugular: the avocado bacon cheddar burger with fries and a Diet Coke-Rootbeer mix.   We took our numbered receipts and grabbed a nice table under a skylight. Our orders came up quick and I asked for ranch at the counter to dip my fries in.

My burg was delicious. They use shredded lettuce which I really enjoy, and haven’t yet encountered on my blogging journey.  The bacon was thick cut and crisp, providing great texture and the whole thing was encased in a sweet wheat bun.  It was totally satisfying without making me feel grotesquely full- because obviously I ate the whole thing.  It dripped some juices, but held together nicely and I loved it.  I have to say, Good Stuff is dependable- as evidenced by the bustling lunch crowd.  You know what to expect and they always meet those expectations.  Samantha’s wrap came with salsa and looked picture perfect.

The fries are great.  Golden and crisp with an excellent crunch- the ranch goes great with them, but there’s ketchup on every table for you die-hard ketchup folks. Samantha’s sweet potato fries were crispy on the outside and soft on the inside.  She said they were the best part of her meal (which is what happens when you go healthy.)  Drinks are the usual fountain sodas, Odwalla juices kept in a little fridge and then smoothies for the health-minded.

The staff is efficient and friendly and the line runs right down the center of the joint.   All their oils are trans-fat free, they use angus beef and free-range eggs.  After we ordered we noticed a small specials board tacked up behind the counter which offered a grass-fed lamb and buffalo patty. I considered trying to change my order but the line was so long, there was just no way, so check the specials board before you order!  The place also offers sandwiches and salads but even if I went there with the intention of having a salad, I think I would end up with a burger.  I can’t resist.

The crowd ranged from teenagers to seniors, but a lot of young professionals were clearly on their lunch breaks looking for that mid-day pickup.  We each paid a little less than $11 and it was absolutely worth it.  The walls are painted with murals and one of their slogans is “Fresh and Healthy since 1979,” clearly their thirty-plus years in business has given them a leg up on the competition.