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Thin or Thick Burger, Tis the question.
Thick or thin burger patties, that tis the question I have. To me, it depends on the time and place that I crave a burger. I’m looking to be persuaded in one way or the other so that I may have a definitive answer to those who ask my opinion.
Why do I prefer a thick or thin burger patty due to time in place and/or location? For lunch or picnic environment, I prefer a thin burger patty with a greater cheese to beef ratio that allows for a perceived lighter meal or a walk and eat experience. For dinner or foodie festival, I would choose a thicker burger patty, one that can showcase’s the beef and its qualities.
More than anything else I would love to hear your thoughts…..what do you prefer…a thick or thin burger patty?
Our version of a Louisville Burger
Who says the egg has to be incredible by itself, don’t most of us eat eggs with other things like bacon, boiled and placed in a salad, or like me, on a burger. So I think it’s perfectly fine to call home and tell mom I’ve been eating a well-balanced diet, eggs included. While the majority of my egg consumption comes in the form of a sunny up egg on my burger, I definitely feel smarter and I also think my eye sight has improved. –as dieticians say eggs can do for you.
I remember as a kid my mother would often put together her best effort to make a nutritious and cost effective meal for my brother and I. While we, the family, had what we needed to survive and then some, we would often eat a meal twice in a day or a second version of the first meal.
One of my favorite culinary memories of my childhood would be the rare occasion that our mother would actually let us sleep in until 9:30am; by which time we were “too late to have breakfast”. Needless to say we weren’t going to get our Mama’s homemade biscuits and gravy due to our lack of waking up at the crack of dawn which we were often required to do. But we were promised an early lunch. That early lunch usually meant egg sandwiches, a hearty and messy sandwich of toasted white bread, generally purchased at the Wonder Bread factory reject store, slathered with mayo, fresh peppercorn, lettuce, bacon and sometimes a slice of cheese if we promised to clean her cast iron skillet with only salt and water. I loved this sandwich, it was usually the pre curser to somewhere between a fun family day of talking about how we weren’t following through with the family rules and a complete cursing about our lack of doing chores properly and/or not doing them at all.
Okay, the egg sandwich is killer, but, she would often reinvent this sandwich into what our granpa called a, “patty melt…put an egg on it will ya”. While my brother and I thought this was odd, it only took one bite to see the light. I think I was only nine when I first had that delicious patty melt, a burger served on bread instead of a bun, and then putting an egg on it….talk about a culinary boner. Yes, you guessed it, this was pre-pubescent age for me and after looking back on this I had experienced the euphoria. Maybe too young at the time to have a beer with grandpa, but yet I felt like a man eating this sandwich. It’s the type of sandwich experience were you can’t put the sandwich down till it was completely inhaled either due to pure addiction to the moment or the fact that if you put it down on your plate you may never get it back in your hand and thus will be relegated to using a fork ?. The egg must be sunny side up, dribbling juices and yolk at every bite.
My mother doesn’t get to cook for my brother and I as much as she likes too any more now, but we have spoken recently about her egg sandwiches for lunch and sometimes an all-beef patty melt with an egg for dinner to maximize the use of our cooking ingredients for the day. My Grandpa is not around anymore but I can remember a time when he told me about a patty melt, I responded by “That’s a hamburger with bread grandpa”. By the glaring stare from him straight through me I assumed that was the wrong answer. I think I may take on the task of researching were the patty melt came from and why it is considered to be so different from a burger. Regardless of how you like your burger, try an egg on it next time, you may open a new incredible realm of the beef and cheese on bread….add an egg.
Thank you Mom and Grandpa for the first culinary boners of my life, wait…I just thanked my mom for a boner…I’ve gone too far.
I should talk about my culinary boners previous to coming of age
Burger King – not your Best Burger!
A Burger King customer, in Willits, Calif., a tiny town in Northern California’s Mendocino County bit into a cheeseburger that she ordered and discovered a razor blade nestled between the cheese and the burger.
Of course the police investigated and they discovered that the incident wasn’t the result of some dastardly deed, but of a questionable internal policy by the local Burger King franchisee, which permitted loose razor blades used for cleaning to be kept in the food preparation area.
The good news: The woman who bit on the burger on June 2, Yolanda Orozco, a local resident, is OK. “Somebody is very careless at Burger King,” she told local TV station KXTV. “I was in shock.”
“Food safety is a top priority for Burger King restaurant globally,” says spokesman Miguel Piedra., in a statement. “Burger King Corp’s strict food handling procedures clearly outline that razor blades are not permitted in or near food preparation areas at any time.”
Burger King should act immediately to “clean up its act,” says Larry L. Smith, a senior consultant at the Institute for Crisis Management. What’s more, in a world of social media, it needs to learn to respond more quickly.
Smith says that he used to urge clients to respond within six hours of an incident. A few years ago, he changed that to one hour.
It’s consistently one of the most contentious food topics across the nation. Who makes the best burger? In New York City alone, the classics—Peter Luger, Corner Bistro, P. J. Clarke’s—must defend their meat cred from sizzling newcomers like Black Iron, Back Forty, Five Napkin Burger, and Shake Shack.
In the final analysis, the beauty of a burger depends on personal preference for patty size, toppings, and sides, but Travel & Leisure still scoured the 50 states for their list of the top 10 ways to serve beef in a bun. Doing their two-fisted (and multiple-napkin) diligence, they ordered their burgers loud-and-proud in greasy-spoon diners, late-night taverns, hip downtown joints, indie chains, and even a few haute cuisine temples where the homegrown chefs know their Wagyu from their Black Angus and occasionally add foie gras or short ribs to the meaty mix.
They claimed to be flexible: regional toppings like chile con carne, fried eggs, and artisanal bacon are just fine with them, though a plain, good old-fashioned cheeseburger also appeals to their appetites. Of course, a champion burger also deserves heroic sides. Golden-brown fries always hit the spot, but they also enjoyed the sizable pickles, grits, and even scrapple that showed up on their plates.
Tradition must be taken into account, even if the tradition in question might taste strange to outsiders. At Dyer’s Burger, a Memphis institution since 1912, the all-beef patties are dunked in a cast-iron skillet of boiling hot vegetable oil. Out in Hawaii, Oahu’s Kua’Aina Sandwich Shop has been offering enormous charbroiled burgers topped with slices of fresh, island-grown avocado or pineapple for the past 25 years.
When it comes to the Big Apple, the burger battle becomes more contentious. It also becomes more difficult to pick a clear winner, which is why they chose two. The no-fuss, no-attitude Black Iron Burger Shop’s house special is a delectable version involving two patties topped with grilled onions and horseradish cheddar. And our other pick? Well, as tough as it is to spurn restaurants with a proud hamburger history, this one is also a newcomer to Gotham’s burger circuit.
Here is Travel + Leisure’s highly opinionated, highly subjective, and high-calorie take on where to find the best burger in America:
Of course Dish on Market still believes that they have one of the best burgers in Louisville, if not the United States. Don’t believe us? check us out and tell us!!! we dare you!
What Makes Dish Burger the Best Burger in Louisville?
Reason 1 why Dish was voted Best burger: the bun
The bun is sized relative to the patty and ingredients. Too much bun is uncalled for and a sign that the ingredients and patty cannot be trusted to stand alone. The Bun is soft and for some is described as phenomenal. While not the bun by itself, the bun is a reason why Dish was voted Best Burger in Louisville
Reason 2 why Dish was voted Best burger: the patty
The patty is obviously the most essential part. Dish on Market’s patty does not fails to impress. We don’t care if the bun is deep fried in truffle oil and served with gold shavings, it will fail. FYI there is not gold in the Burger at Dish on Market
THE PATTY AT DISH ON MARKET IS 100% BEEF
Reason 3 why Dish was voted Best burger: the ingredients
The regs: Lettuce, tomato, onions (sometimes red) and PICKLES. Yes Dish offers pickles. A pickle-less burger is a crime.
Reason 4 why Dish was voted Best burger: the sauce
Sauce on a burger is not essential but sometimes a welcome compliment. Creativity here, is also essential, but at Dish the ingredients work with the rest of the construction.
Reason 5 why Dish was voted Best burger: Cheese
The more selection the better. Dish does not add fake cheese on burgers.
Reason 6 why Dish was voted Best burger: add ons
At Dish on Market they offer ad ons. Onions, bacon, a variety of cheese, even anchovies wrapped in snake skin. This last bit is a lie!
Reason 7 why Dish was voted Best burger: the burger juice
the burger juice is the STUFF that drips off the burger, your hand and face. It is the culmination of everything that our burger has become. The sauces, the meat, the ingredient and the cheese – all of that mixed into one incredible juice. I have only one thing to say about that. At Dish I want to bottle it and sell it on eBay.
I reserve the right to change this definition at any time. Suggestions are only sorta welcome.
In Louisville Burgers are simply referred to as “Burgers”
It is used in many recipes including hamburgers and cottage pie. In some parts of the world a meat mincer is sometimes called a grinder, although grinding is a process of crushing or abrasion, whilst mincing is a process of chopping – which is what a meat mincer does.
It was our first experience at Light up Louisville-4th street style. From my previous experiences of Light up Louisville being on Jefferson Square (by the court house), I was a little concerned that the more narrow Fourth Street may lead to over crowding and ultimately less opportunity for the kids and the like to view the parade and the finale (Santa throwing the light switch). My concerns of the new becoming the less intimate norm were foiled from the beginning While the street was more narrow, the length of action was much more than in the past. My little 2 year old boy, Sawyer Grissom, was able to get a front row seat, just as many other kids had found. We walked up just minutes after the parade had begun. As we walked up and found our front row spot as many other kiddos had done, we were first adorned by the army trucks and tanks. In the one specific WWII tank we could see the bobbing head of a guy/or girl who was working up a sweat cranking something that was unassumingly working the turret. The two actions were in conjunction of each other so I assume that’s what was going on. I, and now my little boy, love tanks.
Exec Chef Erik and Super-server Liza were also in attendance with us and they had brought some of their little ones as well. They were more excited to see the Mustang Gang and the Corvette Corral. I enjoy Corvettes over Mustangs but that’s just me. Soon after the muscle cars I had a good laugh at the muscle go-carts adorned with larger, and older men..Shriner’s of coarse. At this time we were all getting cold but still having a great time. It was extremely nice to take just a few step to the restaurant, Dish on Market, to grab bourbons togo and hot chocolates for heat. The parade ended with other assortments of vehicles, an awesome drill exercise by the recreation union soldiers, fire trucks, marching bands, and ultimately the big man him self…the saint of the holidays…the cranberry of the heavens..Ole Saint Nick who brought cheers from young to old, hipster to librarians, bartenders to jockeys, and alike. While the kiddos were building new memories, my wife and I were bringing up our own memories of “seeing” ole Saint Nick on the local news radar on Christmas Eve’s when we were kids and wondering when he was going to make it to our neighborhood. Once the lights were turned on I knew that Louisville had improved upon the Light up Louisville ceremonies. It was no longer the intimate town square event that I remember as a kid, the old light up Louisville tradition was usually reserved for the “rubbing shoulders and shaking hands type”, it was now “open to the public”, for all who love Christmas Young and old, rich and less fortunate, the sober and drunks, it had truly, and somehow, improved on the Christmas tradition that is Louisville in December. For all those who saw, and those who will see for the first time next year, this Fourth Street Christmas thing is a site to see.
The Louisville Christmas spectacle is called “40 Nights of Light” and will feature 40 different light shows, a different one each night until Christmas. There are thousands of electronically synced led lights, traditional Christmas lights, and etc all working together to offer themes and the like for each night leading up to Christmas. Can’t wait to see more…. Hope to see you all soon. Make your reservations next year to have Dish feed you and dine you for next Light up Louisville.
See y’all soon.
-Care for all, Marshall Grissom.
Proprietor; Dish on Market
“We hear from our customers how frustrated they are the market is taking a dip,” says co-owner Anderson Grissom. “As they’re watching it go down, at least they can have a nice dinner.”
The prime rib price is the S&P index in pennies, so for example “if the market closes, say, at 1132.75, our price for the evening would be $11.32,” explains Grissom. …
It used to be that every downtown in America was home to one or more unpretentious restaurants that could be relied on for an order of soft-poached eggs, a good burger and a bowl of soup, all prepared without flash or drama, but competently — and quickly enough that a harried downtown office worker could dash in for breakfast, head back for lunch, and always be back to the office in time for the next meeting.
We live in an era when the dining scene is increasingly separated by a great divide. On one side of the culinary chasm, there is an enormous amount of “upscale dining” — some formal, most casual, all characterized by an upfront emphasis on showcasing a chef’s personality, viewpoint and advanced culinary concepts, for which customers always pay a premium price.
On the other side, are hosts of mostly interchangeable chain restaurants that cultivate a reliable, though boring, mediocrity.
Meanwhile, the middle ground has disappeared, and those few moderately priced diners and short-order palaces that remain are taking on the beleaguered feel of an endangered species.
When the Delta Restaurant closed last spring, after a half-century of serving meals downtown, it seemed just one more step down the road to extinguishing that style of dining.
But now comes Dish on Market. Truth to tell, Dish on Market doesn’t look or act anything like a greasy spoon diner — nor does it smack of upscale ambitions (though in these early months, it’s showing signs that it may eventually grow into an excellent downtown eatery).
The expansive space hasn’t changed much under the new owners. It’s a long, narrow dining room with a handsome old bar on one side, comfortable booths on the other, a dining room off to the side and plenty of seating upstairs. There are new hardwood floors and pale green accent walls.
And the management team has upscale credentials. Owner Anderson Grissom, for instance, has worked at Asiatique, and chef Dave Nelson counts the now-closed Nios and Ferd Grisanti’s on his résumé.