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Sep 27, 2010 11:12 AM


Or "Salad (with meat) on a Bun"? How can they call it a hamburger? They pile on all sorts of garbage to disguise the fact that the "main ingredient", hamburger, is a small, dried out, tasteless piece of meat that is totally out of proportion to the rest of the sandwich.
When I get a hamburger I want to be able to taste the beefiness of the meat. I want the natural juices running down my wrists and chin. I will add only what enhances the flavor, not cover it up. If I want a salad, I'll order it separately.

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  1. then you need to go to Louis' Lunch. : )

    6 Replies
      1. re: mucho gordo

        New Haven, CT. I'm not trying to engender a true/false controversy, but it is reported to be the birthplace of the modern hamburger. I think credence is lent to this by the fact that, to this day, the burgers are served on toast, since at the time they started making burgers, buns were not commercially available, since hamburgers weren't remotely common. They are broiled in antique ovens, on vertical wire grills so that the grease drips away. The meat is ground there, daily. The burgers are served with (upon request ONLY), cheese, tomato or onion. The burgers are not served with condiments, on the theory that they just disguise the beefy juicey goodness of the meat. If you ask for ketchup, you will be informed (politely) that neither that nor other condiments are available, nor are they encouraged on a bring-yer-own level. Frankly, I think it would be wrecking the experience to go there and try to eat it any other way than how they want you to try it, after all, that's why you're there, right? At any rate: when I ate there, it was delicious. It was one DAMN. FINE. BURGER. It lacked absolutely nothing. good luck in your sojourn, but if you get the chance, go there.

        1. re: mamachef

          Been there; done that, mama. I'm from Hamden and had forgotten about the place after 50 years in SoCal

          1. re: mucho gordo

            I'm an old Hamdenite also. The original Louis Lunch we remember as the little brick building on George St. is no longer - it relocated to Crown St. They still grind their sirloin each morning.

            1. re: Veggo

              But unlike most restaurants that change locations, the Lassens took the building with them from George St to Crown Street.

              Same thing happened with Drescher's in Waterbury, building and business moved,

              1. re: bagelman01

                No small feat, and a nice commitment to preserving history and nostalgia. On another thread you have me craving Ashley's sweet cream ice cream from its original location near Louis' , which as I recall was named for Ashley, a frisbee-catching dog.

    1. I've always been able to order a hamburger without cheese or sauce.

      I am also able to remove all of those "salad" ingredients from the hamburger so I can taste the beefiness. I use my fingers to do the removal. My fingers are always with me.

      Sometimes, I do make those removed ingredients into a salad, sometimes I share those items with someone else and sometimes I throw those ingredients away.

      I just don't talk about it online.

      4 Replies
      1. re: Cathy

        At least, not until now. . . .

        1. re: Cathy

          Unfortunately most hamburgers have all the beefiness cooked out of them. It isn't easy to find a place that will do them right.

          1. re: mucho gordo

            Well. That has nothing to do with the added 'salad' and not calling it a hamburger. Iit never was a hamburger.

            1. re: Cathy

              Yep. Totally different issues. I find at other than fast food places, the toppings are to the side and the burger can be dressed or not as one pleases. Generally I'll put some of the "salad"on the burger (as I would lettuce and tomato on bacon) and leave some on the side.

        2. I stopped by a place (Father & Son in Linden) that features hot dogs and hamburgers. The hamburgers were those frozen patties from Restaurant Depot.

          Yes, It had plenty of salad.

          1. Eat, and let eat.

            Different strokes for different folks I suppose.

            For those that prefer "all sorts of garbage" on their burgers, they might consider your approach to burgers too minimalistic -- and might say that you might as well stick a steak between a bun and have at it if all you want is "to taste the beefiness of the meat."

            I'm ok with both approaches, as long as the patty is well formed and not a "dried out, tasteless piece of meat".

            If it is a quality burger patty (e.g. good premium chuck with good fat ratio), there's nothing wrong with some caramlized onions, relish or chutney, etc.

            For example, at Morton's Steakhouse in Los Angeles (yes, the chain), they make a great burger that comes topped with fresh tomatoes, onions, sauteed mushrooms, cheddar, and bacon. The patty is 100% Prime Sirloin. And everything comes together just perfectly. Now, you might consider the tomatoes, onions, mushrooms, cheese and bacon a pretty good "salad" but -- you know what? -- that salad sure made the burger tasty.

            1. When in St. Louis, patronize O'Connell's Pub.