Veggie Version 1

Sometimes you need a break.



After so many burgers this month I needed a break. Calorie wise and financially. Many have wondered how a carnivore such as myself could ever consume a veggie burger. Well they are healthier than beef and can be consumed on a daily basis with little guilt or gut. So I bring you a very basic Veggie Burger recipe after this next paragraph of commentary.



The cooking of a veggie burger will depend on your reason for eating it. If you want fast and healthy, then microwave it. If you want more taste and have time, then fry it. If you really want taste and aren't a vegetarian, then fry it in bacon grease. Quite good. Don't judge until you've tried it. The next most important thing is cheese. Again if you are trying to be healthy, add some nonfat, low fat plastic cheese-like substance. I prefer a good cheese. Last is bun. Veggie burgers need either whole wheat or an on sale white one. They are not very big so a $1 pack of buns will not crumble. Also for this recipe I have selected the Boca Burger Grillers. More on how to choose a veggie burger later. So onto my Veggie Burger V1.

First of all veggie burgers are not very attractive. Perfectly round brown and not really seasoned.

I fried this one in sesame oil and then toasted the bun while it was finishing cooking. I chose Havarti as my cheese for tonight night.

Toasted bun hardly worth the effort but is a nice touch.

Again no matter how inexpensive the bun, it will hold up to a veggie burger. Even with catsup & mayo on the bottom bun.

Bun, Havarti, veggie burger, catsup, mayo, bun.

The texture of the veggie burger will take some getting used to. It does not fight you when you bite it. It will just give in and mush...which is why frying is a preferred cooking method. As far as taste, the Griller will taste like whatever seasoning is used. This one was good and satisfying for a quick dinner.

If you have never had a veggie burger, you should try one. I would not pay for one in a restaurant for my first one. Rather start by finding a friend that eats them and he next time they offer, say OK I'll try it. Just make sure it's fried and has lots of (real) cheese.

Culver's

Wow. This was one bad burger. Not inedible, but bad none the less.

I have been to many a Culver's in my life. They're something of a treat because they're located outside of the city proper in the burbs. This one was in Tinley Park. I decided to put my current experience to work and research the menu before going as to make a well informed burger decision. The standard ButterBurger is a good double cheeseburger. There is nothing wrong with this, only that I like bacon and cheddar better. So I thought about the Cheddar ButterBurger. This however is too heavy as it does not come with toppings. My solution was to get the Cheddar burger with the standard toppings.

Maybe I confused them.

It looked great and I even upgraded to onion rings, which was the best part of the meal aside from the diet coke. Take note of the hyper orange cheese.

I took it out of the basket for a better view. Again yummy O-rings.

So soon after the first bite I thought something was a bit off about this burger. But I figured my taste buds were used to a higher quality meal lately and were just confused.

Notice the extreme fried crispy edge on the top.

And how it's not on the bottom.

After awhile I figured out I was not confused. This was not just an average burger lacking taste. I first suspected the lettuce was bad, so I removed it. But that was not it. I tried a bit of the meat by itself. While it lacked a great taste, it was not bad. I tried to open it to look for the missing bacon, and found the issue.

The cheese is working like glue. There was no separating the cheese from bun or meat. Something was up with this cheese. It's gluelike quality and taste was the downfall of this burger.

I don't fault all other Culver ButterBurgers though, as this was the first bad one that I have ever had. To this location's detriment, they weren't even that crowded. So I don't know what went wrong. But the fact that something did go wrong leads me to not to recommend them as a destination burger. Right now they are neutral. Neither to be sought out nor avoided. Being a chain you expect some inconsistency, but not bad. I have had dry Quarter Pounders, but not bad. Although I did not try to return my bad burger, I am sure they would have replaced if had I tried. If you go, get the onion rings and do not get inventive with the menu.

http://www.culvers.com/

Rick's Bar & Cafe

This is the best cheeseburger you will never have.

Well maybe the "will never have" factor belongs more to the Yukon Burger. This is more of a Mission Impossible Burger.

Preparation. Timing. Luck. These are the steps involved in acquiring this burger.
Prep-Read the menu, food is only served during specific hours. Most notably missing are weekend hours. And being someone with a 9-5 job, the daytime food service is of little use to me. So if you are like me, then there are 10 hours a week in which you can get fed. Seriously Rick, please rethink this.
Timing-Basically don't run late. And make sure they know you want food. Sometimes service stops unexpectedly.
Luck-Because sometimes during food service time, there's no food.

Some background on Rick's. This is not some out of the way place in B.F.E., or some shack only open on weekends in the summer when the owner is not on vacation. No. Rick's is a bar on Taylor and Western, blocks from Jeff"s and my place. It was actually something of a factor in moving there. Many of you have been there at various times of night. And no matter what time of night, you've never eaten there. No Tater Tots, no frozen pizza, no chips and salsa. Nothing except peanuts and pretzels...and you have to pay for those (sometimes)! But one day, Jeff managed to time it right and got fed. He reported to me that they had great burgers (and great food in general). This is a topic that we generally agree upon, with the notable exception of South Loop Club which I borderline hate and he says has a great burger. I decided to look into it...and was amazed. I had been looking forward to having another cheeseburger since I finished the first one.




I planned my trip, called first, and told the bartender I would be ordering. I had two Hacker Pschorr beers and then ordered my cheeseburger. I settled on the Rick's Deluxe and got it to go so I could take it home for it's photo shoot.

Nice paper wrapping to hold in the heat.

Nicely toasted bun kaiser bun

Fresh toppings, albeit way too much onion





This is the only negative about this burger. So I will get it out of the way early and never speak of it again.

Nice bacon. Only 2 slices, but hey, only $.50

Now this is a fresh patty charbroiled with minimal yet great seasoning. It's not powerful and it allows the cheese to do it's job. You may recognize that cheese "sauce". It's some kind of Merk's derivative. If you have not had Merk's, get some. It is the best spreadable cheddar around. Cheesy, creamy and a wonderful unmistakable sharpness. If you like it, you will crave it. Next is the Rick's Special Sauce.

This is not your normal 1000 Island, just dressed up. It's creamy but not exactly a mayo base and is sweet. I'm not sure what it is, but it is amazing.

Nice and pink good balance with toppings

Another thing about the Merk-like cheese is that it stays in place.

See

Also, while they don't photograph well (or maybe I haven't figured out how to shoot them) these fries rock. Usually fries are an afterthought. But these are really good. Very McDonald's-esqe but better. Take a great batch of McD's fries and subtract the generic feeling they evoke no matter how good they are, and you come close to these. Nice and crisp with a soft but not mushy inside. They were also sreved hot and fresh.

This is SO destination burger. Not only because it is amazing, the fries are very good, and you can get beer there; but because you have to put effort into getting it. If you have one you will cherish the experience. If you have a craving for one over the weekend or late night, it will make you appreciate it even more. Go to Rick's and get fed. Call them first. Then call me.

Rick's Cafe
2348 W. Taylor St.
312.421.4860

Jak's Tap

Well this is a place we may be very familiar with very soon. I am planning my 30th there. Also in an attempt to keep the cheeseburger weight off, I have been walking home from work and I pass by every so often. So, when the opportunity to have a free lunch presented itself, I knew just the burger.



James, the party planner and owner over there, said if I wanted to come in for a site visit that he would cover my lunch. Now he only works until 4:30pm so I had to wait for a day off. At first I was going to skip it, but I have a life rule of not passing on a free lunch. If you look at the menu, you may very well guess my cheeseburger of choice.





The Chuck Wagon Burger.
*Note to menu, you don't need the word "Burger" behind every burger.




Bacon, mushrooms, cheddar, BBQ sauce, and fried onion on the top bun. I was offered some other cheese choices, but cheddar is best the option in my opinion.




For a cheeseburger with 5 toppings, this is a simple burger. Above average frozen patty. Seasoning is negligible. But it was cooked to the best of it's ability on a charbroiler. Like CBCB this could be the best burger for the patty and cooking style. But I am going to give Jak's credit for having some very interesting sounding burgers on the menu. The Shanghai Burger is served with a spicy Asian sauce and Old Bleu has bleu cheese with Cajun seasoning. If there is a burger that you can only get at a specific location and they do it well, that's the definition of destination burger for me.



This one however was just ok. The fries, though, are worth noting. These are well executed frozen fries. Crispy on the outside and soft on the inside.


There are a few factors that were working heavily for the betterment of this burger. Let's discuss. First off the time frame. I was there at 11:30am on a Thursday before the lunch rush. Nothing should have prevented the cook from doing a good job. Next, the charbroil is a great way to compensate for the lack of seasoning and general lack of flavor for the frozen patty. Also charbroil + BBQ sauce = good effort to make due with what you have. Next add bacon. Add bacon to everything I say. I own a cook book "Everything's Better with Bacon", and it's not a lie.



There is no easier way to add great flavor to a burger than bacon, bleu cheese, and onion (fried, grilled or raw). And maybe garlic, but not here.



Now a burger menu lesson:

Jak's takes a basic burger and follows a formula of adding stuff to make it better. They are telling you not to order the basic burger. There are 14 burgers on the menu. 2 are veggie, 2 are JR burgers, 2 are turkey, and 1 Patty melt. So take the remaining 7 burgers and 3 (including the "Jak's DeLuxe" first burger on the menu) have bacon. 3 are specialty flavors, Tex Mex (w/taco seasoning & jalapeno), Shanghai, and Chuck Wagon. There is the 1lb Big Jak for those just wanting big. And buried in the middle of the burger section, is the BLVD burger. The one normal sized plain burger. If you order this, then shame on you. It's placement on the menu and all the specialty burgers around it tells you that it sucks. AND it's too expensive @ $8.95. The specialty ones are a mere dollar more. Less than the price of bacon most places. And the JR double (for children?) is a dollar less for $7.95. Seriously, even both Patty Melts are less expensive. I dare someone to make an argument for this burger. All this to say sometimes it pays to read into the menu.

OK menu lesson over.

As far as Jak's overall, you may find yourself there and not just for my party. The burger does not make it a destination at all. But if you are there and really want a burger, go for it. Mine was ok and quite filling. There are many others to try that sound very good if you are into the different flavors. And the fries are actually good. But I would try something else first. There are better bar burgers in the city and the ribs @ Jak's sound good. Also they do have good bacon there, and quite a few of the other sandwiches feature it.


Jak's Tap
901 W. Jackson
312-666-1700

http://www.jakstap.com/



No idea what's next. Needs to be a trip to the gym.

English

Well this not where I planned on the first Chicago cheeseburger being eaten. But I found myself there and the sliders were just staring at me from the menu. English is a few blocks from work and it looked cool although a bit trendy (stuffy & annoying) from the outside.
My friend and former manager Mat and I were meeting for food and drink and I figured with great company, the crowd would irritate us less.


I had not planned on the sliders. Originally I was looking at the fish and chips. But something, perhaps the readily available camera, got me to order sliders. I went with the Angus, turkey mushroom, and sirloin. Yes I can count. One is Mat's.



First of all I am no longer calling these sliders. Sliders are something very different and only come from White Castle. These are Little Gourmet Burgers. So these LGBs were pretty good.






The Angus had burger good flavor. I wish there had been a cheese option. But there was a simplistic integrity about it. There were no other toppings to hide behind.




The turkey mushroom was amazing. The creamy mushroom goat cheese paste on top of it needs to be bottled. Many sandwiches not just burgers could benefit form that addition.

The sirloin was good but a bit much black pepper for my taste. Mat liked his just fine. I also would consider disqualifying the sirloin because it's not a burger. It's a mini steak sandwich and for $3.50 vs $2 for the others, not worth it for simple meat on bun.



And look at those cute little buns with their paninni marks and grape tomatoes. Pretty good attention to detail here.


So understand that LGBs are bar food and they are about being cute and convenient. The taste is a bonus and there are no points to lose for execution. These are not destination burgers. Again one of them not really a burger. They also have a pulled pork that sounds good while failing to be a burger. If you are there and curious, try them. They are not bad, and I thought the turkey was very good. I will go back for one in a regular size, and it may be a destination burger.

English
444 N LaSalle St
Chicago, IL 60610
(312) 222-6200

http://www.englishchicago.com/

Jak's Tap up next.

Schoop's

Well I guess for some Da' Region is Chicago. For those of us actually in Chicago, Indiana has cheap gas, cheap smokes, casinos, and is not really home. But we find ourselves there quite often because our state of IL and county of Cook continue to jack our tax monies to...um...yea.

My parents taught me early on that just 15 miles south east gas was like $.15 cheaper. So the occasional pilgrimage began. And now that I have a building 5 miles away, I am there once a month. Schoop's is on Indianapolis Blvd. close to gas and casino. Or I should say, this Schoop's. There are more in Indiana, Illinois, and one in Las Vegas. At a later date we are going to have a cross country review with me here and my Mom in Vegas. We would have done it this time but her Weight Watchers is going too well :)

This place has a nice old time vibe.

This is one of the cheeseburgers I was thinking about when this whole blog thing started. I remember getting a Mickey one day; loving the burger, but hating the execution. The Mickey is a cheeseburger with two slices of cheese. I also added grilled onion that day and it was a mess. I would not make that mistake today. I went for the double cheeseburger with bacon, fries. There will be no further mention of the fries. I will have onion rings from now on.

By the way, I don't know what it is about the 16 year old burger joint waitress that disturbs me, but something does. Not to mention that the only guy in the place was cooking the burgers. It was like this the last time, too. What? Girls can't cook or boys can't serve? I digress. The burgers are cooked, cheese added, then put on the bottom bun. Then, they come out of the kitchen for the waitress to dress them. This assembly order will play a role later.

Lunch is served.

This is a very pretty cheeseburger.

They are not lying about cooking to crisp perfection.

Ahh. The irregularity of a fresh patty.

If you consider that American cheese slices come in one size, you will gain perspective on this cheeseburger. I actually cut in half because it was so large and very hot. So that's bacon cheeseburger with tomato, mayo, mustard, and catsup.


Hold up a sec. What's missing from that photo? Where is my bacon?






What the? In between the patties? I'm not going to disagree with the placement, though. It helped the bacon stay hot being nestled in there. Also notice how the bottom bun soaked with burger juices and grease flattens but does not disappear.




Did I mention that this was $1.75 worth of bacon? Very expensive for bacon. Especially when $7.49 is a bit expensive for a double cheeseburger. Hey all in the day of a cheeseburger addict, right? I wish I could say I did this for you. I think though,that this Schoop's is using it's proximity to Chicago to jack up the price. I mean why not right? When we do the cross country burger review, I am going to a different Schoop's and Mom will have the Vegas angle covered. So I'll reserve judgement on price for now.



The money is the last thing on your mind though as you eat this cheeseburger. The meat is seasoned and cooked as it should. Some of the crisp edges of the patty fall into the basket for later eating. The patty is their thing and they do it well. Great flavor, as a bacon cheeseburger should be.

I have read that this burger is recommended for those desiring a 1930's burger stand cheeseburger. I have to disagree. This burger is way to big to qualify. This is a Culver's, Steak and Shake, Top Notch hand formed and fried burger. Greasy, but on an ample bun. Well executed with fresh ingredients.

Schoop's is a destination burger when you're in the mood for a good simple but large cheeseburger. If you want to maximize your beef flavor, go with the double or triple. If you want normal, a single is also quite satisfying. Next time I am going to get a Mickey and see if it's better sans onion.

I went to the one in Whiting, IN

http://www.schoophamburgers.com/

Chicago next for sure.

Johnny Buccelli's

Well we have reached the final stop on my Ohio tour.

I was driving back to Columbus from Oxford and was exhausted. The drive was rather boring and rainy. I was looking forward to just settling in for a nice beer with my burger. After reading so much about the German influence around Columbus, I was expecting something completely different from what I got. Johnny B's is a family joint in a strip mall not a cozy bar as I'd hoped. Somehow I did not compute the photo on their site.

As I got out of my car I noticed there were no neon beer signs. No sign is usually no good. The service was a bit lacking but maybe it's because I was an outsider and had no idea what to expect. I placed my order again for a burger I had already chosen. The Uncle Vito's Buccelli Burger. I decided on a strawberry lemonade as my non beer liquid. Again service, the lemonade took forever, but was quite tasty. Very sweet.




There was a layer of sugar at the bottom just daring me. Another boring place to wait for a meal alone. But I did pick up this newsletter "Coffee News" and read about a legally blind husband and wife sailing around the world. That puts life in perspective.

So finally my burger is called up. My burger, not my name as I was told.

This was a nice looking burger from overhead. Nice hearty pretzel bun. Now Johnny B's was chosen for their unique blend of beef and Italian sausage in their patty. When I reviewed the menu I settled on the Vito because of the blue cheese addition and my general distaste for red peppers. While waiting for the burger, I was quietly hoping it would not be drowning in crumbled blue cheese.





I should really watch what I wish for. This was the pathetic showing of blue cheese, and it's dressing at that.

This patty was everything it should have been. Juicy, good blend of beef and sausage. The sausage was neither overpowering nor an afterthought. They worked together in a wonderful balance. Aside from the lack of blue cheese, the other toppings of fried onions and sauteed mushrooms were plentiful. The pretzel bun gave the perfect sweetness to the whole thing. The fries were decent but O-rings are probably better based on the ones on the burger. This was another burger that I was happily eating when it hit me that something felt wrong... yea, the sweet ass lemonade with the Italian sausage - beef patty. If ever I burger demanded beer, it was this one. I don't know why every bar in America does not have a variation of this burger. The Italian sausage makes you thirsty and a nice lager would quench quite nicely. Old Bag O' Nails, Dub Pub, I haven't been to your establishments, but I think I'm talking to you. CBCB this is the burger for you (just don't jack up the price). Johnny B's get a liquor license.

I had to stop halfway through and take it to the airport with me to test the beer theory. While the bar there was closing, when I got it home some 3 hours later it was better with a nice cold beer.

Johnny's B's is so definitely a destination burger. If you like burgers and like sausage on your pizza you can't miss this place. Maybe it would work with Coke OK. But if I were you, I'd get a 6 pack of my favorite beer. Something hearty and hoppy not Light, or Lite. Then go order your burger and go home or to a buddy's place, whichever is closer. Oh, and if you're getting the Vito, ask for extra blue cheese.

I went to the Hamilton Rd one by the airport.

http://www.johnnybuccellis.com/

Maybe we will hit Indiana before we go home.