Pathetic state of burgers in Winston and Greensboro
The local restaurants seem to think that serving a frozen, dense packed, dry burger is what we should eat. They cook it to well done, and do not even attempt to brown the outside of the meat to develop the flavor. They may advertise Angus beef, but I believe this means nothing. It is the cuts of beef that are in the patty that matter most. The result is a burger that is not worth eating.
I believe a good burger should be made with freshly ground chuck or brisket, or sirloin, or a mixture of the cuts. The fat content should be about 20%. It should then be loosely formed (never packed), and formed to about 1 inch. Cooked on a very hot grill or flat top (500 degrees) it should be cooked on each side to develop the maximum Maillard reaction (Browning) and finished to no more than medium.
What is so hard about this?
The so called French fries are mostly a frozen product that is served when dry, tough, cold, and limp.
I hope someone can recommend a hidden gem that I haven't found yet. The best burger I've had since moving to the High Point area is at the Corner Grill (Lexington Ave, HPt). Basic place, but the burger was pretty good.
I'm still pretty new to the area and was in total agreement with you until I tried the burger at West End Cafe a few days ago. I ordered it blackened (not usually my style) and it came out nicely charred and still juicy in the middle. Fries were nothing special...
I agree totally. I haven't yet been asked how I want my burger cooked, which is automatically a bad sign. I think this reports on the culinary scene in general. I've tried just about every restaurant in Winston at least and I haven't come away impressed by any of them.
In Gboro, Table 16 impressed me most. I had their beef (not a burger) and it was nicely cooked. Print Works burger wasn't memorable for me.
I thought Milners, Noble's and Willow's were decent, but nothing I'm dying to go back for. And for promoting "local and sustainable" food they use a lot of meat from factory farms. I simply don't like that false advertising.
Am I wrong, or is there a place in Winston I am missing?
The reason you haven't been asked how you want it cooked is that state health regulations require ground beef to be cooked to an internal temperature of 155 degrees, which means it is no longer pink. So, it really doesn't matter how you order it, its going to be cooked all the way through, if the restaurant is following the law. I have read that the state is considering relaxing this rule, however, so relief may be on the way.
You might want to try Sweet Potatoes or River Birch Lodge, although I like Milners a lot, so I may not be the best source of information for you.