Monday, April 30, 2012

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)