O-Rama: The Ideal Burger

Our group survey of Portland area burgers is drawing to a close for now. The first three months were reviews of the burgers on tap at local diners, fine dining restaurants, and pubs. This month the tables are turned and the food bloggers are dishing up their own recipes for you to try and taste at home.

Chubby WerewolfBurger with Bacon, Cheese and Mushrooms on a Brioche Bun

When it comes to your burger blend, don’t be afraid to experiment. Want a fattier burger? Try using short rib in lieu of the brisket or the chuck. Looking to hit a grand slam in the flavor department? Consider using oxtail in your blend. With a half-dozen or so cuts of meat to choose from, the possible combinations number in the thousands. And there are very few “wrong” combinations. read the full article

Edible ObsessionsMozzarella Stuffed Burger

…I have also dreamed about sitting with the Missus and enjoying a seemingly endless plate of Foie Bon Bons at Bresca (This was a few days before we were going to celebrate New Years there). There was also the dream I had of cooking in an unfamiliar kitchen in an Italian country home (Damn you Lidia Bastianich for invading my dreams!). But, I cannot recall ever dreaming about a hamburger. Ever.read the full article

From AwayThe From Away Burger

Beginning to organize your thoughts on a perfect hamburger can be more difficult than you’d think. We decided to immediately forgo more “exotic” burger toppings. While delicious, they’re not always accessible; a great burger should (hopefully) come together based on ingredients you already have in your fridge. We tend to keep things a little more classic, preferring lettuce and tomato to foie gras and black truffles. When the hamburger craving hits, it’s the meat and cheese that immediately spring to mind.read the full article

The Blueberry FilesHomemade Burger

But here is my attempt on the eve of a great late spring Sunday Funday in Portland. I sourced good ingredients: Seaside cheddar (described by the cheese guy at Whole Foods as the perfect burger cheddar), a mix of ground sirloin (Whole Foods) and local ground beef (Farmers’ Market), maple dry rub bacon (Whole Foods), and Claussen pickles.read the full article

Vrai-lean-uhGrass-fed Beef with Caramelized Onions and Goat Cheese

I also used my favorite burger toppings, which is sort of where I shine. Some of my fellow burger bloggers are purists. I am not. When I make burgers at home, I have them with caramelized onions and goat cheese on sourdough bread. I know, you have your tomato and your lettuce and your ketchup, but you can pry my little ball of meat with onions and chevre stuffed between two hunks of bread out of my cold, dead hands.read the full article

While this is the end of the burger series, it isn’t the end to our group reviews. Tune in next month when we’ll start a new set of Summer themed reviews. If you’re still hungry for more burger reviews then keep reading Portland’s food blogs and you won’t be disappointed. Just last week The Blueberry Files posted a short review of the burger at District, Chubby Werewolf has his ongoing Burgerwatch series, and there will be others. May is National Burger Month and the weather is looking good so get out there and grill.