The International Burger

This is a blog from Burger Meister who is stepping up to the plate for Oregon Hamburgers!  While this burger is a home cooked burger and not from a burger joint, any burger lover and member of this blog could very well contact burger meister through this site and perhaps sample this unique beauty!  An important note about this post is the nuance of history and origins of the burger and how different regions of the country and world adapt their burgers to local produce, meat and toppings!  Burger Meister brings in an important point about toppings with his "Argentinian style" fried egg.  I know that most burgers in Australia have fried eggs as well (a burger with the lot) and here in the US a burger with an egg is considered a Tavern Burger, or "tavern style".

Ace Burger,

Thanks you for considering the addition of our home constructed and grilled, International Burger.

The International Burger was made from 1/3-1/2 lb of grass fed Colorado beef, chopped Vidalia onion, parsley, and a touch of Kabob spices brought directly from the spice market in Istanbul, Turkey. It was served Argentine style, with an egg perfectly fried over easy (you can see the yolk oozing nicely onto the plate) and topped with triple crème brie, avocado and a slice of a nice ripe tomato. This masterpiece of meat was all placed on a buttered, grilled Rudi’s bun. And of course it was grilled to RARE perfection. Now while there was a lot going on here, the flavors all worked beautifully together. This was truly a gastronomical delight.

Burger Meister (aka Mark Vermeal), aspiring featured correspondent

Scooter's in Seattle

Scooter's in Seattle--all Iowa beef. The bacon cheeseburger.  Nothing fancy, but it's good. The cost: $5.29 for just the burger, $7.59 if you add fries and a drink, $8.84 if you add milkshake and a drink.

 
 
This post is from Oregon Hamburger Review's new featured correspondent and Iowa beef expert, Rusty Ott

Eickten’s Bison Classic

While on my first trip to the great state of Minnesota, a colleague of mine told me we had to have a burger at Eickten’s in Center City. We all know the deal here, if this was any ordinary BURGER I wouldn’t be spending a perfectly good evening writing a blog entry. This thing was a perfectly cooked (by perfectly cooked, I mean RARE enough for a good heart surgeon to bring the beast back to life, because cooked any more would be criminal) Eickten’s Bison Classic. That’s right boys and girls, a 1/3 lb of lean Bison that was raised right there in the back 40. And I know what you’re all thinking, no, although it’s not quite like going to the lobsta (proper Maine pronunciation for those that didn’t know) pound and picking out the crustacean of your choice, it felt awfully close. Did I mention I saw a herd of these tasty critters grazing on grass in the field right out back?

So lets get down to the rest of the nitty gritty details, huh? $10.99 for a 1/3 lb lean Bison with “Mom’s signature Tilsit cheese.” Oh yeah, they make that cheese themselves. It comes with lettuce, tomato and a slice of onion. However, you also get a choice of soup (including some delicious Bison chili) salad or potato wedges or if you’re so inclined sweet potato, waffle or shoe string fries. And, while I’ve been known to enjoy a good fried potato in my day (some may even go so far as to say that I have a French fry problem), out of respect for ACE BURGER, I chose to go sans fries for my first (and there will be more) entry into this illustrious blog. As you can tell, my Eickton’s BURGER experience was so rewarding I am already looking forward to my next trip to MN later this May. Next time it’s the Blue Mox Buffalo Burger with the cave aged blue cheese and a strip of bacon, for sure!

Respectfully submitted,

Burger Meister (AKA Mark Vermeal)