It's funny that Schmat should write about burgers today because I just came from having burgers with Rose, another co-contrubutor. While Schmat chose homemade goodness, we chose diner burgers from the wonderful Victoria's Diner. We decided to go to the diner because it's yet another rainy summer day here in Massachusetts and neither Rose, her roommate, or myself had any food to eat for dinner.
I agree with Schmat that it can be great to make your own burger - having it your way. But when you lack food going out is another great option. I love burgers. Since I moved back to Boston from NYC, I have been sad because of my inability to find a really good burger. Nothing compares to the amazing cheeseburgers at Hi-Life in New York. However, tonight at Victoria's, I found a pretty good substitute. I was quite happy with my burger. Like Schmat, it included a key ingredient - bacon. I had a bacon cheddar burger, prepared medium with fries.
My toppings included ketchup, yellow mustard (in this case I prefer yellow to Grey Poupon) and lettuce (iceberg) and tomato. I like to put my lettuce and tomato beneath the patty. This keeps the vegetables from getting in the way of the condiments meeting the burger. I love the way the ketchup and mustard mix together. It's one of my favorite things about summer cookouts - on hamburgers or hot dogs.
I will say the fries were not that great, but they were good. I think Rose made the right choice by going with sweet potato fries. These fries seemed a little too "airy" to me and less potato-y, if you know what I mean - and lacked some seasoning.
I do envy Schmat's toasted bun - nothing is better than a toasted bun in my opinion.
Tonight's burger was enjoyable and the diner made for a nice Sunday outing. I can now get back to my August obsession - the Olympics. (Yes, apparently me and Schmat live the exact same life, just in different places.)
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3 comments:
Aha- I too think that yellow mustard is appropriate for a burger.
I ensure full contact of condiments to meat by dressing both halves of the bun: Bun, dressing, onion (pressed into condiments; sort of like an adhesive), lettuce (also stick to comdiment glue), tomato, bacon, cheese, burger, condiments, bun. Grilling makes the bun less able to absorb condiments and become soggy- it'll at least buy a couple of minutes (which is honestly all I need...I live alone and can be sloppy!!!)
what about relish? i like pickles on my meat.
i like pickles as a palate cleanser - separate from my burger. I eat them at the end.
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