"Gourmet Burger" what exactly is it?

[djs]

Heard an ad on the radio for a local pub that claims to sell "gourmet burgers" and it got me wondering what makes a burger "gourmet". Seriously, unless one were to grind their own beef at home isn't a burger basically whatever remnants were left over after all the steak and otherwise sellable meat has been taken from the cow?

 

[Stricky]

Rookie question

Burgers can range in fat content from about 20% to less then 5% plus there are different grade meats.

A true gourment burger should be made with Angus choice beef and have less then 10% fat (90% lean or better).






I just made all that up since I really have no idea.

 

[Timeshare Von]

Maybe nothing to do with the cow/beef and all to do with the toppings??

I don't know either but think I've heard Fuddruckers and Red Robin advertise theirs as "gourmet".

We had $12 burgers yesterday at the Wildhorse Saloon here in Nashville . . . maybe they should be called "gourmet" since it seems we paid gourmet prices!

 

[Elan]

IMO, a burger becomes gourmet when one tops it with bacon and guacamole (and then more bacon).

 

[Bill4728]

Maybe nothing to do with the cow/beef and all to do with the toppings??

I don't know either but think I've heard Fuddruckers and Red Robin advertise theirs as "gourmet".

We had $12 burgers yesterday at the Wildhorse Saloon here in Nashville . . . maybe they should be called "gourmet" since it seems we paid gourmet prices!

When you pay $12 for a burger, they had better call it gourmet.

 

[gmarine]

Unfortunately $12 for a burger is almost the norm here in NY.

 

[Timeshare Von]

Unfortunately $12 for a burger is almost the norm here in NY.

WOW - I don't think we paid that much in Hawaii, where they say restaurant food is close to the highest in the USA. I guess NY is worse

I just didn't expect $12 in Tennessee of all places.

 

[djs]

My take is that they just want to make you think you're getting something special. I don't even want to get into gourmet hotdogs....last I checked they made hot dogs out of what was left over after making burgers (unless you are getting one of those dogs with pork/chicken etc in them).

 

[MelBay]

Around here it can mean they bake their own buns, or use local cows, or all the toppings are as local as you can get, etc. Generally it means you pay a lot more for it, and I don't mind doing this on occasion as ambiance usually goes with...

 

[MULTIZ321]

New York City Now Home to the $175 Hamburger - from Reuters.com


Richard

 

[timeos2]

The beefy gourmet

Heard an ad on the radio for a local pub that claims to sell "gourmet burgers" and it got me wondering what makes a burger "gourmet". Seriously, unless one were to grind their own beef at home isn't a burger basically whatever remnants were left over after all the steak and otherwise sellable meat has been taken from the cow?

It might mean a special type of meat OR it could mean what else is inside the bun. I enjoy the occasional "gourmet" burger from Red Robin - pricey at around $8 but, especially with "crispy" and unlimited fries, not a bad deal for a very big burger.

A trip or two ago to Orlando a group of us tried Fuddruckers which also claims a "gourmet burger" experience. Good but not as good as Red Robin IMO for about the same cost.

Can't say either has an especially tasty beef as you mostly taste the stuff around and on it.

 

[dioxide45]

It might mean a special type of meat OR it could mean what else is inside the bun. I enjoy the occasional "gourmet" burger from Red Robin - pricey at around $8 but, especially with "crispy" and unlimited fries, not a bad deal for a very big burger.

A trip or two ago to Orlando a group of us tried Fuddruckers which also claims a "gourmet burger" experience. Good but not as good as Red Robin IMO for about the same cost.

Can't say either has an especially tasty beef as you mostly taste the stuff around and on it.

I would consider Red Robin to be gourmet burgers. They are truly some of the best. Especially the Royal with the fried egg on it. That is my choice every time. The local Fuddruckers closed. It wasn't all that great and the price was high for what you got. Even though Red Robin cost more, it is worth it to us and we continue to return. I especially love their onion rings, which are fantastic.

Max and Erma's, a regional struggling burger chain make what they call a Garbage Burger (Garbage Burger*Everything but the kitchen sink - we stack it with hickory-smoked bacon, cheddar, Swiss, American, mozzarella, grilled onions, sautéed mushrooms, guacamole & marinara. Bursting at the bun with fantastic flavor!).
It is great, messy, but great. I just hope they can keep everything together to stay in business. One in our area has already closed.

 

[1950bing]

When they charge too much !

 

[falmouth3]

I enjoy the occasional "gourmet" burger from Red Robin - pricey at around $8 but, especially with "crispy" and unlimited fries, not a bad deal for a very big burger.

Are there Red Robins in Rochester now? I didn't know of any when I lived there, but I've been gone 11 years.

sue

 

[Patri]

I put on a couple pounds just reading this thread.

 

[pgnewarkboy]

Expensive Anti-biotics

I think a "gourmet burger" is one made from cows injected with expensive anti-biotics. While I was still eating burgers, I liked the Red Robin burgers. Best for a chain restaurant IMHO.

I used to eat burgers all the time as a kid. In those days I would get a huge burger with cheese, bacon, french fries and onion rings several times a week. [and I was still thin] I don't really know what those burgers were made out of but I am sure it didnt include anti-biotics.

Reluctantly, I have given up on burgers in the past year. I read too many articles and see too many beef recalls to think the supply of ground beef is safe.

 

[Mosca]

Rookie question

Burgers can range in fat content from about 20% to less then 5% plus there are different grade meats.

A true gourment burger should be made with Angus choice beef and have less then 10% fat (90% lean or better).






I just made all that up since I really have no idea.

Disagree; with burgers, best taste is 20% fat or more. Just like with prime beef being fattier than choice; the fattier the burger, the better flavor. So, gourmet burger should be quality beef, but with a high fat content.

IMO, in practice the appellation "gourmet burger" has no real meaning. You can get great burgers for cheap in humble restaurants, and you can get terrible burgers expensively in high class places; and you can get lousy burgers cheap, and great burgers dearly. I've had them all.

 

[rickandcindy23]

We just ate at Red Robin last night, a real splurge, considering my diet. We both had the cheapest on the menu, the cheeseburger, mine with cheddar, Rick's with pepper jack. We paid $8.79 each for those burgers, and they were good, but I don't think they're better than Fuddruckers. I would rather eat at Fudd's and choose my own toppings. With Red Robin, I take stuff off.

One of the best burgers I ever had was in a small cafe in Branson, close to downtown. It was a place recommended by the energetic lady in charge of activities at Roark resort. Freshly ground round burgers, lots of flavor, not greasy, and absolute perfection.

 

[timeos2]

Build your own

We just ate at Red Robin last night, a real splurge, considering my diet. We both had the cheapest on the menu, the cheeseburger, mine with cheddar, Rick's with pepper jack. We paid $8.79 each for those burgers, and they were good, but I don't think they're better than Fuddruckers. I would rather eat at Fudd's and choose my own toppings. With Red Robin, I take stuff off.

One of the best burgers I ever had was in a small cafe in Branson, close to downtown. It was a place recommended by the energetic lady in charge of activities at Roark resort. Freshly ground round burgers, lots of flavor, not greasy, and absolute perfection.

Cindy - You don't have to take what they put on the burgers at Red Robin. You can add/remove or simply build your own set of preferred toppings. I'm picky too so even my favorite bbq burger get the "hold the lettuce" treatment. They never complain.

 

[rickandcindy23]

Cindy - You don't have to take what they put on the burgers at Red Robin. You can add/remove or simply build your own set of preferred toppings. I'm picky too so even my favorite bbq burger get the "hold the lettuce" treatment. They never complain.

Yes, I forgot they put that sweet pickle stuff on the burger, so the first bite I might as well have bit into a lemon, it scrunched my face up immediately. We eat at Red Robin every now and then, but Fuddrucker's still has a better flavor burger for me, and their buns are freshly made on site. I love those burgers, and good for us that Fudd's is now close to Disneyworld, not far from Cypress Pointe.

By the way, John, are you a fan of soft-serve ice cream? Have you tried the new Twistee Treat by Cypress Pointe? Wonderful ice cream! We love that place, but it's one of those wonderful places I have to forget about during our Disney trip this month. Ice cream cones are not on my diet. Poor Rick, he has to give up ice cream, too.

 

[timeos2]

By the way, John, are you a fan of soft-serve ice cream? Have you tried the new Twistee Treat by Cypress Pointe? Wonderful ice cream! We love that place, but it's one of those wonderful places I have to forget about during our Disney trip this month. Ice cream cones are not on my diet. Poor Rick, he has to give up ice cream, too.

We almost LIVE at the Twistee Treat when we're there. Great ice cream and very reasonable prices. I build what amount to a Reeses sundae - peanut butter, hot fudge & vanilla - for under $3. The same thing, smaller amount, is $5+ at Friendly's. Sorry to hear you had to give up IC cones - I'm on the opposite track and have been encouraged to eat high calories so ice cream was one I got to add without guilt now.

 

[rickandcindy23]

Sorry to hear you had to give up IC cones - I'm on the opposite track and have been encouraged to eat high calories so ice cream was one I got to add without guilt now.

You lucky man! I am so jealous!

I have to go at least once, but seriously, we usually go about ten times in two weeks.

 

[dioxide45]

Disagree; with burgers, best taste is 20% fat or more. Just like with prime beef being fattier than choice; the fattier the burger, the better flavor. So, gourmet burger should be quality beef, but with a high fat content.

IMO, in practice the appellation "gourmet burger" has no real meaning. You can get great burgers for cheap in humble restaurants, and you can get terrible burgers expensively in high class places; and you can get lousy burgers cheap, and great burgers dearly. I've had them all.

I agree. The more fat content in the meat the better the flavor. Lean beef = yuck. The problem with higher fat content is the burger will shrink a lot more when cooked. So that 1/3lb burger may only be 1/4lb after cooking. leaner beef is also more expensive.

We did have Smashburger recently (it is new to the area). Their burgers were very good. Almost comparable to Red Robin for us. Haven't had a chance to eat at the new Five Guys in our area though. I am disappointed though that they cook all their burgers well done. Will still have to try them out though.

For Red Robin, I love their season salt. Shake some on the fries and on the burger and they are great. You can't be worried about sodium content though.

 

[Egret1986]

I haven't heard Five Guys mentioned here; except now? Anyone have an opinion on them?

Haven't had a chance to eat at the new Five Guys in our area though. I am disappointed though that they cook all their burgers well done. Will still have to try them out though.

For Red Robin, I love their season salt. Shake some on the fries and on the burger and they are great. You can't be worried about sodium content though.

I do love Red Robin's burgers though. Five Guys opened up here, but I haven't tried them yet either. Just curious how they stack up.

 

[1950bing]

I'm not a fan of five guys. They put your burger in the bottom of a bag (wrapped up) and if you order fries too they just dump them in the bag on top. You end up with a bag coated in grease. You rip open the bag and use it as a table cloth to get to the burger. How clean is that bag? Kind of a mess. The burger is OK for the price but I have had better.