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yodsaker
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Quote: from apollo on 11:44 am on Jan. 1, 2006
What is the secret to a juicy burger? I was told they ground some liver with the beef meet to add moist and flavor. Has anyone heard of that before? Not sure the amount of the liver added (may be just 5% or so) but a chef at the Ladnmark told me this which shocked me a bit since their burger is the best I ever had.
Cheers and Happy New Year!
Ap.-
10-15% pork added will make the best burger you ever had. Recipe from DiLallo's, Montreal, great burgers since 1931.
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Thai Girls : Meet Sexy Thai Girls
Posted on: 3:25 pm on Jan. 3, 2006
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Yurune
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2am on Sunday morning I went into the Landmark for some nosh.
"Burger" I said....
"with egg, bacon or cheese?" came the reply.....
"Yes"
I must admit best burger i've had in a while, though I eat them rarely...better than the one opposite.
Mind you, I haven't had a proper shit since.....
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Bangkok Women : Meet Sensual Bangkok Women
Posted on: 7:39 pm on Jan. 3, 2006
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ThaidUp
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Quote: from Yurune on 9:17 am on Jan. 4, 2006
Mind you, I haven't had a proper shit since.....
You should have chased it down with some Thai chilli's and you would be running for the shitter.
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Thai Girls : Meet Sexy Thai Girls
Posted on: 8:16 pm on Jan. 3, 2006
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Yurune
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Actually I followed it with a large 'Hoi Tord' yesterday, using oysters instead of mussels. Smothered in chilli sauce and 'prik bon', fresh off the street. That seems to sit above the hamburger and almost made me wanna puke. So I played squash. Even that didn't shift it.
I'm having lunch with noty today....doubtless I'll end up with the shits after that!
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Bangkok Girls : Meet Sexy Bangkok Girls
Posted on: 9:38 pm on Jan. 3, 2006
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Yurune
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ermmmm...TU...thanks for the idea....Akane Fashion you say?
I'm a bit worried about the torrent that will emerge.....
Constipated of Bangkok
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Thai Women : Meet Matured Thai Women
Posted on: 11:31 pm on Jan. 3, 2006
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ThaidUp
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Just give me fair warning before this bomb explodes. I will make sure I am far away from the area.
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Bangkok Women : Meet Beautiful Thai Girls
Posted on: 11:39 pm on Jan. 3, 2006
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nyc boy
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Found this on the Wandering Gourment (reviews quite alot and isnt afraid to be critical...)
here's the website... for those that did not read the top 2 lines...
http://www.wheretoeat-bangkok.com/restaurant_features/burgers.htm
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Searching for Bangkok's Best Burger
This is a description of what I think constitutes a
good hamburger. You may have radically different ideas, but I’m a Yank, and in spite of McDonald’s, we consume enough hamburgers to be considered experts. In addition, I’ve got a couple of other things going for me. I’ve been eating burgers for over half a century and I gotta a mouth big enough to get around a 2 cm thick patty.
The best hamburgers I’ve ever eaten were turned out years ago in a ‘greasy spoon’ on the Embarcadero in San Francisco. The chef, a Jack Daniel’s swilling Chinaman named Tom Cod, only ate Chinese food, but he listened carefully to the longshoreman that frequented his burger joint. As a result, he had a fat bank account and a Mercedes Benz to prove it.
The key to Tom Cod’s success was the meat he used. His burgers weren’t designed as a health food. He used cheap beef that was about 20% fat and he ground the stuff himself. Some of his customers said he added pork fat, but I never saw him do it. The patties were lightly mixed and loosely formed into patties about 2 cm thick.
He had three choices of buns. The least popular was a standard hamburger
bun that he toasted cut side down on the griddle, a practice I don’t like as the bun inevitably acquires a film of grease. Many of his customers opted for a bun made with sourdough, long a San Francisco favourite. The most popular, however, was an ‘onion roll’, a yellow bun with bits of cooked onion spread through it. The bun was soft and would turn to mush if a juicy hamburger were placed on it so he firmed it up by toasting it in the broiler located above his griddle.
The burgers were served with crisp iceberg lettuce, thick slices of onion, good quality sliced tomato and a couple of slices of dill pickle. Mayonnaise was nowhere in sight, but mustard and ketchup were found on every table.
Tom Cod did everything right. According to food scientist Harold McGee, “Well exercised, tough meat is more flavourful than tenderer, less exercised meat”. A point that explains why hamburgers served in humble establishments are often superior to those made with lean high quality beef in expensive restaurants. Tom Cod also avoided mixing his beef so much that it was compact and solid like the rubbery beef balls found in Thailand’s omnipresent noodle soup. And perhaps most important of all, he didn’t add (Brits take note) anything to the beef. Hamburgers with additives are an insult to good tasting beef and inevitably end up with the texture and taste of flavoured sawdust.
A hamburger, it must never be forgotten is a sandwich. Those that arrive at the table with a knife and fork are best avoided. To be eaten as a sandwich the patty must be thin enough for you to get your mouth around. We big-mouthed Americans are entitled to thicker patties, but anything over about 1.5 cm
is too much for the rest of the world. Hamburgers with ‘patties’ looking like billiard balls are a no-no. They are impossible to cook and end up being raw in the middle and ossified on the outside.
The type of bun used is a matter of choice, but it must be firm enough to withstand the heat and weight of the hamburger patty. Buns made with soft bread only work when the bun’s been toasted. Some restaurants in Bangkok lather the bread with margarine and then ‘toast’ it on an already greasy griddle. The result is revolting and to be avoided at all costs. The steam produced when a hamburger is enclosed in paper or styrofoam is another major problem for hamburger buns. It rapidly turns any bread into a soft mass suitable only for catfish bait, a fact that seems to been missed by the McDonald’s and other fast food emporiums.
What you put on your hamburger is up to you. I’m a traditionalist and prefer only lettuce, raw onions, sliced tomato and a little dill pickle. Although I’m not a fan of iceberg lettuce, its crisp, crunchy character works well with hamburgers.
I’ve been searching hard for Bangkok’s best burger. In my quest I only ate basic hamburgers and didn’t pass judgement on the french fries and other items accompanying them. If you know where to find a good burger in the City of Angels, please let me know about it and I’ll give it a try.
Bull’s Head
Sukhumvit Soi 33/1, a few metres from Sukhumvit Road
Meat: A large patty of meat that was pink, but without juice. It looked and tasted like a filler had been added. It’s usually served with cheese and the cheese might hide the nasty taste, which is precisely why I ate hamburgers rather than cheeseburgers when doing this article.
Bun: A sesame seed bun that’d been heated and buttered. A good bun, but it would have been better if toasted.
Accompaniments: Tomato, onions, green pepper, and sliced onions that were above average in quality.
Judgement: This is my favourite pub, but I avoid the hamburgers.
Chokechai Steakhouse
Prasarnmitr Plaza, 45 Sukhumvit Soi 23, 200 metres from Soi Asoke
Meat: A small patty of overcooked meat drenched in an unremarkable BBQ sauce, making it virtually impossible to taste the meat.
Bun: A standard sesame seed bun that might have been toasted, but this was difficult to verify because of the layer of BBQ sauce.
Accompaniments: Good quality iceberg lettuce, decent tomato, onions and other stuff.
Judgement: This wasn’t a standard hamburger and should have been called something else.
Garage Burger and Grill
All Seasons Place, Wireless Road
Meat: Decent quality meat that was well-formed and properly cooked. The juice ran down my chin when I bit into the burger. Unfortunately, the chef loaded it with black pepper, giving it a taste I didn’t enjoy.
Bun: A small sesame seed bun that’s been buttered and toasted. Although butter and juicy beef isn’t a combo I do cartwheels about, the bun arrived at the table without grease on top.
Accompaniments: The onion and tomatoes are cut into thick pieces that make an already thick hamburger patty almost impossible to eat as a sandwich. The good tasting dill pickles are wedge shaped and not designed to be put on the burger. Iceberg lettuce, shredded carrots and cucumber slices are also on the plate.
Judgement: Some people swear by the burgers here, but the pepper and difficulty in eating them as a sandwich put me off.
Great American Rib
Sukhumvit Soi 36, approximately
1000 m from Sukhumvit Road
Meat: A half pound of good tasting beef with lots of juice. It’s served on a standard size bun so it is a little hard to get your mouth around. I ordered it medium and it actually arrived that way.
Bun: The bun is of excellent quality and covered with sesame seeds. It’s lightly buttered and toasted on a grill, but there wasn’t a hint of grease on top of the bun.
Accompaniments: Good quality tomatoes and onions and a couple of slices of deli style dill pickle. Inexplicably, it arrived with a piece of bitter tasting local lettuce, rather than the iceberg stuff fancied by Americans.
Judgement: Definitely one of Bangkok’s burger starlets. I would prefer a slightly larger bun and thinner patty, but that’s a personal thing. At B185, it’s much cheaper than many burgers of much lower quality.
Henry J. Beans
Amari Watergate Hotel, Petchaburi Road
Meat: Excellent quality meat, but it is a little too lean for my taste. The 180 gram patty arrived at the table well done and without a hint of juice, a sad fate for what was obviously a good hunk of meat.
Bun: A standard sesame seed bun that’s been warmed and firmed up on the grill, but not toasted. Unfortunately this makes it taste stale, but who knows, maybe it was that way to start with.
Accompaniments: The best slice of onion encountered in Bangkok, good tomatoes and gobs of reasonable quality lettuce, but without the crunch of the iceberg variety.
Judgement: Lots of potential, but the meat was probably of too high a quality. It needed a little more fat and less time on the grill. At B300, this burger is too pricey for what you get.
Hard Rock Café
Siam Square
Meat: A good quality piece of meat that was cooked to the well done stage in spite of my asking for it medium. Very little juice and a firm, chewy texture.
Bun: A good quality sesame seed covered bun that was superbly toasted. It held up well under the heat and pressure of the patty of meat.
Accompaniments: A big disappointment here. Four rings of dried out onion, an aging piece of tomato and some scruffy local lettuce, all obviously prepared and set aside long before the burger was cooked.
Judgement: Good meat and bun, but the accompaniments sucked. I expected better at HRC, especially considering the B285 price tag.
Mingles Pub
In the Amari Atrium Hotel on Petchaburi Road
Meat: A hefty 220 gram piece of quality meat that arrived at the table so overcooked it was devoid of juice. Although a little lean for a good burger, it would have been much better if cooked properly.
Bun: A standard sesame seed bun that wasn’t toasted. The burger arrived made into a sandwich consisting of bun, lettuce, tomatoes, onions, cucumbers, meat, and bun. The weight and heat of the meat quickly turned the bun into a pasty mass.
Accompaniments: Already on the burger as mentioned, making it messy to remove the unwanted cucumbers.
Judgement: Probably would have been a good burger if more thought had gone into its creation. Serving it as a ready-made sandwich was reminiscent of McDonald’s.
Robin Hood
Sukhumvit Road at Soi 33/1
Meat: Decent quality beef that was loosely formed into a patty that was smaller than the diameter of the large bun, making the chef appear like a Cheap Charley. The meat was juicy and not over-cooked.
Bun: Larger in diameter than most buns, it was covered with sesame seeds. A good bun that other restaurants should emulate. Although not toasted, it had enough body to handle the patty.
Accompaniments: For reasons known only to the chef, the good quality lettuce, tomato and onions were topped with an unpleasant tasting salad dressing.
Judgement: A great pub that uses quality ingredients, but stumbles when it comes to execution. There is a lot of potential here, but at the present time, I’d stick with the booze and enjoy the entertainment.
Tony Roma’s
Sukhumvit Road between Soi 3 & 5
Meat: A half pound patty of juice filled meat. Although cooked to order, my ‘medium’ request arrived at the table well done. In spite of this, it still possessed good flavour and enough juice to run down my chin.
Bun: A top-notch sesame seed covered bun that was well-toasted in a toaster rather than on a greasy griddle. The bun possessed enough body to withstand the weight and heat of a heavy meat patty.
Accompaniments: Good quality onion, tomatoes and crunchy iceberg lettuce, a real plus in Bangkok.
Judgement: A well-conceived hamburger made with quality ingredients. I would have preferred a bun with a larger diameter and a slightly thinner patty, but this is a matter of personal choice. Could be the city’s best burger.
Witch’s Tavern
Soi Thonglor at Soi 8
Meat: A thick patty that was impossible to cook thoroughly without overcooking the outer areas.
Bun: The weight of the patty compressed the bottom half of the bun so that it no longer resembled bread. The untoasted top half turned to paste when I attempted to pick the thing up.
Accompaniments: The patty was topped with a thick tomato slice and a piece of partially cooked onion. On top of this there was a dollop of unidentifiable orange sauce and a sprig of mint. I ordered mine without cheese, but this was probably a mistake as it would have acted as glue to hold the crumbly meat together.
Judgement: The sign out front says ‘Bangkok’s best burgers’, but somebody’s nose must be looking like Pinocchio’s. The chef doesn’t understand that at the end of the day good taste beats good looks.
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Bangkok Girls : Meet Attractive Thai Girls
Posted on: 9:43 pm on Feb. 24, 2006
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barrafish
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Coming from a down under country, we are like the Yanks, love our greasy burgers.
Here in LOS, I have tried many at different locations but not all locations as mentioned on here. I have one small comment to make about them, "They are crap, shit food and should only be fed to the pigs". Though Nana burgers are not bad, but still far from perfection.
So I purchased a gas stove, grill and oven together with the necessary utensils for apartment/balcony cooking.
I buy fresh ingredients, ground beef, lettuce and finely chop it, sliced onions, bacon, eggs and cooked on grill, tomato. No chilli, No peppers, No cucumber or other foreign substance. Large buns from Foodland and lightly toast them.
I render down pork and beef fat for roast dinners, but this is excellent for the beef, onions, bacon and eggs for the burgers. Gives it the flavour and moisture content. In the end I also keep this fat for future use. I pour a little bit of tomato sauce on the fried onions for more flavour and moisture. Once I bite into them, the juice runs over the fingers and hands and I am in heaven.
Not at all recommended for the weight conscious people. Two are normally consumed at a sitting, and a 3rd sometimes goes down the hatch. They come into the ring around 8cm high and 300gm weight. It will be a very long time before I buy another burger in LOS, perhaps never. Farangs and Thai friends have eaten them and their usual comment is "Delicious, open a burger shop in Sukhumvit"...................... No thankyou.
Barrafish.
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Thai Girls : Meet Active Thai Girls
Posted on: 11:42 pm on Feb. 24, 2006
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S05
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Hey Barra next time I`m on my way to SC, could I give you a call for a pick up service ?
Burger with the lot, no onions, tom sauce and Beetroot, thanks mate !
S05.
oops can you get Beetroot in Bangers ? If not I`ll bring a couple of tins over for you !
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Thai Women : Meet Matured Thai Women
Posted on: 11:57 pm on Feb. 24, 2006
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Ever Ready
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How the f*ck can nyc boy write so f*cking much about a f*cking burger for f*cks sake?
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Bangkok Girls : Meet Attractive Thai Girls
Posted on: 12:05 am on Feb. 25, 2006
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