Thanks to Alec, we have corrected an oversight! Yup, even your good folk here at wgh.com make burger mistakes…OK, OK…Well, we do try our best!

Anyway, yes, I concur that Redamaks in New Buffalo is awesome. We have an independent WGH.com correspondent (whom I trust) that states “Ed, this is serious mad burger…Redamaks rocks. No lettuce, nor tomato but hand cut and grinded pure beef patty with a selection of condiments nicely held together with a 4″ sesame seed bun”…

Enough said, I screwed up. OK?

I am sure that the original owners, George and Gladys Redamak, who started the business in 1946 and the Maroney family who purchased the business on July 15, 1975 would all approve of our correction.

But be warned, Redamacs is open for 8 months year. From March 1st every year.

Rock on Redamaks and keep those cool tunes blasting.

Best, Ed

From fast food joints with uniform patties to fancy burger bars offering gourmet toppings, the hamburger has a certain nostalgia.

There’s something about holding that squishy white bun with two hands and biting down into that perfect juicy burger that brings people back to childhood. So when looking for a beverage to pair with a burger, go back to your early years.

George Motz, documentary filmmaker of “Hamburger America” and author of “Hamburger America: A State-by-State Guide to 100 Great Burger Joints,” suggests staying true to the classics — shakes and crafted root beer.

“Many times I’ve pulled up to a drive-in and I’m compelled to order a chocolate shake or a homemade root beer because nostalgically they go well with a burger,” Motz says. “Or if I’m in a dark bar, a beer helps to round out that burger experience.”

Motz, who has tasted thousands of burgers across the country and eats several burgers a week, is a believer in what he calls the “whole burger experience.” By that he means burgers taste best when enjoyed in the right atmosphere with the right people.

“So yes, the chemistry of a perfect burger moment has a lot to do with nostalgia. And if it takes a root beer to reach that moment, then that’s what I’m having,” he says.

“For some, putting down a grease bomb is riddled with guilt. But for most, a hamburger is just lunch,” Motz says. “A shake or a root beer can make that experience complete.”

THE GREAT BURGER

John Torode, author of the recent cookbook “Beef and other Bovine Matters,” has several tips for turning out the perfect moist burger, even when cooked to well done. Instead of salt, he seasons the beef with Chinese oyster sauce. He says salt dries the meat. He also refrigerates the burger mixture before grilling, which he says helps the burgers stay moist and bind together during cooking.

At his London restaurant, Smiths of Smithfield, Torode serves these massive burgers topped with broiled bacon and a slice of cheddar cheese. The burgers are broiled until the cheese melts and are served on toasted buns with mayonnaise.

Start to finish: 1 ½ hours (30 minutes active)

Servings: 6

3 pounds ground chuck

2 medium red onions, diced

Large handful fresh flat-leaf parsley, chopped

2 tablespoons oyster sauce

2 tablespoons ketchup

1 egg yolk

In a large bowl, mix together the beef, onions and parsley. Add the oyster sauce, ketchup and egg yolk. Mix well, kneading the mixture until thoroughly combined. Divide the mixture into 6 equal portions, roll each into a ball, then refrigerate for at least 1 hour.

When ready to cook, heat the grill on high for 10 minutes with the lid closed. Alternatively, heat a cast-iron grill pan or broiler pan over medium. Do not add oil to the pan.

Place the burgers on the grill or in the pan and leave for a few minutes until the edges start to color. Use a spatula to turn the burgers and brown on the other side, about 5 minutes.

Turn the burgers again. If grilling, move them to the side or to a cooler spot on the grill. If using a pan, reduce the heat. Let the burgers cook for another 15 minutes for well done, or to desired doneness.

Recipe from John Torode’s “Beef and other Bovine Matters,” The Taunton Press, 2008

This is hillarious… For those on the planet whom are not familiar with “The Onion News” [theonion.com] this will be a wonderful introduction to satire at its best.

THE ONION NEWS HAMBURGER VIDEO

LONDON — It’s known as the home of ‘The Whopper’ and Burger King is hoping its latest product really lives up to its reputation. The fast-food giant (monster) launched a $200 burger Wednesday — all in the name of charity (so they say).

Setting a new record, the world’s most expensive burger is available at just one restaurant in West London, England, once a week — but it will eventually be available to order via a hotline.

The fine ingredients of what is called simply ‘The Burger’ include Wagyu beef, white truffles, Pata Negra ham slices, Cristal onion straws, Modena balsamic vinegar, lambs lettuce, pink Himalayan rock salt, organic white wine and shallot infused mayonnaise in an Iranian saffron and white truffle dusted bun.

Celebrity chef Antony Worrall Thompson said: “It sounds delicious. The ingredients are very good and high powered, but why are Burger King doing it?”

All the proceeds from The Burger sales will go to the Help A London Child charity, which assists young people experiencing abuse, homelessness, disability, poverty and illness.

Well we don’t argue with charity…as long as the money goes to where it is intended.

On the subject of most expensive…NOT. Those who read WGH.com know that mantle belongs to another establishment. Man, if only their PR clowns would do their research!

Super duper Aussie Big Burger!

Roz Duffin contacted us with her burger establishments claim to have the biggest hamburger in Australia.

Judging by the photos, this 4kg beauty looks the goods. Roz tells us that the patty is 1.9kg, there are 9 pieces of cheese, 8 eggs, 20 pieces of bacon, lots of onions, loads of lettuce and tomatoes, all nicely sandwiched between two 28cm buns.

The Cavendish Cafe & Store even have a challenge system to intice those game…anyone who can take on this massive beast, will be rewareded with their photo on their wall of fame (or is that shame!)

Roz, full marks for this giant burger. It would probably feed a small army of tough-nut Australians; let alone one hungry one! And good luck to the Aussie’s taking up the challenge, hopefully we will hear back from Roz when a punter actually eats this monster. More power!

Editor: hopefully in the near future, we will have one of our WGH.com reps come over and try one of these babies for real!

Jalapeno Kaiser cornmeal roll

Burger patty

Cayenne seasoning

Salt and pepper to taste

Chipotle mayonnaise (recipe to make at home below)

Shredded lettuce

Pepper-jack cheese

Sliced tomato

Salsa (recipe to make at home below)

Jalapeño rings, fresh or battered and fried

Chipotle mayonnaise

Mix high-quality mayonnaise with pureed chipotle peppers, salt and pepper to taste. Refrigerate for approximately one hour to enhance the flavor prior to using.  

Salsa

Enhance your favorite store bought salsa by incorporating fresh finely chopped tomatoes, red onion, cilantro, serrano peppers and jalapeños or you can make homemade salsa from scratch using fresh ingredients like Red Robin makes daily.

Wash and scrub the produce prior to cutting. Season the hamburger patty with cayenne seasoning, salt and pepper to taste, prior to grilling. Use a hot grill and oil the grates before cooking the burger. Grill the patty to a minimum internal temperature of 160 degrees for a minimum of 15 seconds to maximize flavor and juiciness. Remove the patty from the grill and add pepper-jack cheese to the patty. Grill for an additional two minutes to melt the cheese. Toast the bun on the grill to a golden brown. Spread chipotle mayonnaise on both sides of the bun. On the bottom bun, place the burger patty topped with cheese, sliced tomatoes, salsa, jalapeños and shredded lettuce. Cover with the top bun and enjoy the spicy bursts of flavor the Burnin’ Love Burger has to offer!

Our thanks go out to Amanda Meyer who has shared Dave Woolley’s tips (Executive Chef; Red Robin Gourmet Burgers) on making yummy burgers.  On paper it all makes burger sense so we are quite sure you will enjoy Dave’s tips.

1. Select high-quality ingredients.  The gourmet burger you serve to your friends and family can only be as good as the quality of the raw ingredients you cook it with.  Buy higher USDA grade beef.  Choose only the freshest produce your local grocery store or market has to offer.  Also consider sautéing and caramelizing some of the produce you’re planning to add to your burger.  Caramelized onions, mushrooms and even chiles can add a distinct nutty sweetness to your burger.  Finally, use artisan bread or specialty buns.  Choosing an herb-encrusted bun for a gourmet burger with an ethnic flair or a jalapeño cornmeal Kaiser roll to round out a spicy burger can enhance the flavor of every bite and add another dimension to the flavor profile. 

2. Infuse ethnic components to make flavors stand out.  To transform an “everyday” burger into a gourmet burger that will impress your guests, try incorporating and combining ingredients you don’t typically see or use in a burger.  Consider adding Italian favorites such as marsala sauce, pesto or caprese flavors onto your burger.  You also can add ethnic seasonings, like Jamaican jerk spice, to your burger to make the taste and flavor pop. 

3. Incorporate foods that are harmonious and work in unison to create delicious flavor combinations.  Get creative with ingredients by mixing sweet and salty tastes, or sweet and spicy. Examples include bacon and tomato; barbecue sauce and cheddar cheese; or mango or pineapple and spicy jerk sauce.  Balancing flavors is the key. 

4. Eat lighter for summer without compromising flavor.  Eat lighter and keep the dynamic, fresh flavors in your burger by simply altering your toppings.  Use mustard or salsa, for example, instead of mayonnaise.  Sauté and caramelize your vegetable ingredients in olive oil.  Cook bacon until it is extra crispy to render out excess fat and to add a crispy texture to your burger.  You can even wrap your burger in lettuce instead of using a bun to add another dimension of freshness and crispiness.

5. Add gourmet flair, and a personal touch, by freshly preparing some of your burger ingredients at home or enhancing store-bought items with fresh ingredients.  This can be really easy.  Here are some ways to follow this tip to make a spicy gourmet burger – like Red Robin’s new Burnin’ Love Burger – at home.  Increase the flavor of and add freshness to store-bought salsa by incorporating finely chopped tomatoes, red onion, cilantro, serrano peppers and jalapeños into it.  Create your own chipotle mayonnaise by pureeing chipotle peppers and mixing them into the mayonnaise.  Follow a 90-10 ratio – 90 percent mayonnaise to 10 percent chipotle peppers.  Turn up the heat and flavor of your burger patty by adding a dash of cayenne pepper to your favorite grill seasoning.  Finally, add some pepper-jack cheese and jalapeños to a gourmet burger, and your guests’ taste buds will be on fire – but they’ll keep coming back for more.

GOURMET BURGER TIPS

Cook food thoroughly; The U.S. Food and Drug Administration recommends beef burgers be cooked to an internal temperature of 160° F, chicken burgers be cooked to 165° F and pork burgers be cooked to 155° F. 

It’s important to use fresh ingredients when you’re building your Gourmet Burger – try making a homemade sauce or spread, or enhance a store bought condiment, sauce or salsa by adding your own fresh ingredients.

For the best flavor use fresh, never-frozen ground beef. Not in the mood for beef? Use pork, chicken, vegetarian or seafood options instead.

Have fun with your Gourmet Burger toppings! Enhance the flavor of your burger by using gourmet ingredients such as unique cheeses, breads, spreads, fruit or vegetables that wouldn’t traditionally top a burger. 

Combine sweet and salty or spicy flavor profiles to enhance the taste and craveability of burgers such as combining pineapple and teriyaki sauce or jalapeños and a cool avocado spread.

Instead of a traditional sesame or poppy seed bun, use artisan bread to bring out the flavor and texture of the burger.

Take the flavors from other foods you love, such as basil, balsamic vinegar and garlic, and integrate them into your Gourmet Burgers at home.

GENERAL GRILLING SAFETY TIPS

The U.S. Food and Drug Administration advises to keep hot food hot, above 140 degrees, and cold food cold, below 40 degrees. 

Wash your hands frequently using hot water and soap, especially after handling raw meat.

Keep raw meat separate from cooked meat and other burger toppings to avoid cross contamination.

Use different platters and utensils when handling raw meat and cooked meat to avoid cross contamination. Make sure there is a clean platter and utensils to serve the food.

Refrigerate any leftovers promptly.

If ever in doubt, throw food out!

Position the grill away from siding, deck railings and out from under eaves and overhanging branches.

Never leave the grill unattended.

Keep children and pets away from the grilling area by declaring a three-foot “safe zone” around the grill.

Keep it clean; make sure there are plenty of clean utensils and platters to use before, during and after making your Gourmet Burger and make sure to wipe down counters and surfaces with disinfectant as you cook.

As an extra precaution, be sure to have a fire extinguisher nearby and make sure you are familiar with how to properly use it.

Starting on March 25, Wendy’s will give away more than $30,000 worth of unique prizes through their Bid for Value auction.  Prizes include a Hank Aaron autographed baseball, an Xbox 360 Elite Console, a KAWASAKI Off-Road Motorcycle and a Fender American Standard Stratocaster guitar.  Similar to other reverse auctions you may have seen, bidding for each item starts at its full value price and is reduced with each bid placed until the winning amount of $0.99 is reached for that item.

Feel free to check out the site at http://www.99centbidforvalue.com and let me know if you have any questions or need any further information.

Best,
Amy

who’s up for the challenge!!!!

Macdonalds has the big mac, and Hungry Jacks has the whopper, well there’s one Wellington Point diner, which is laying claim to the worlds hottest hamburger.
The Megadeath burger isn’t for the fainthearted and even comes with a health warning because it contains ingredients that make a jalapeno look mild.

So, what makes it so hot?
Well first there’s the 10 slices of jalapenos, plus the beef pattie which contains 2 grams of chilli powder.
Then there’s the chilli jam, the sweet chilli sauce and the ground pepper. And then there’s the secret ingredient.
It’s called chilli mega death sauce made from the hottest ingredients on earth, it’ll have you seeing stars, and forget about sending you to the moon, you’ll be rocketing all the way to saturn.

The Megadeath burger has a whole tablespoon of the stuff on it. And not even the diner’s owner has been able to polish one off.

If you think you’ve got what it takes the owners of Off the Wall welcome anyone with the mouth and stomach strong enough to take a Megadeath burger, to give it a go. But you have to be over 18 and not have anxiety, asthma, or heart problems.

There’s plenty of milk and yoghurt on hand to help you along the way.

The Off The Wall diner is at 386 Main Road Wellington Point - 3207 3209. Bottles of the sauce are for sale at the diner.

This is hilarious!!!  Read all the way down the bottom – where he talks about “2 days later”.
Eating Out

Cranky and the World’s Hottest Burger, Off The Wall Diner, QLD, AU

Dear sweet arse-raping Jesus

i will make this report VERY quick because just the memory of the burger is giving me bowel cramps.

First of all the burger in question can be found at the “Off The Wall Diner” at Wellington Point in Brisbane.

Secondly, before it gets served to you you have to put on rubber gloves.

Finally, it was not so much a meal as a physical assault.

I swear to god i have never been in so much pain in my life. i was mentally prepared for the burn and had decided that no matter how hot it turned out to be i was just going to open a can of “harden the f *ck up” and keep eating. So here’s how it panned out…

4 of us head to Wellington Point around 2pm for a cruisy Saturday lunch. Me, Thommo and our two better halves.

We know that drinking beer won’t help the burn, but just for psychological backup we have 2 6 packs of Little Creatures. We drink 1 6 pack on the way to the diner. We start on the other as soon as we arrive.

The 2 guys order the megadeath burgers to much laughter and derision from the kitchen of the diner. The 2 girls order sensible burgers.

We are downing the beer like water before we even see the burger so we run across the road and grab another 6 pack from the pub.

The girls burgers arrive and they are awesome hand made giant patty motherf * cking things and I’m starting to get REALLY hungry.

Our burgers arrive, with rubber gloves and a recovery kit consisting of a big drink of milk and a bowl of yogurt. The challenge remains that if we can finish the burger without resorting to the recovery kit we get our names on a plaque on the wall…

I start eating, and eating fast. I stick with my game plan and ignore the burn, just push through the pain.

2 things happen immediately to my body.

1. I get violent hiccups as my body tries to reject the molten lava i am putting into it.
2. I begin crying like a little girl.

Not to be discouraged I forge ahead, quickly shoveling the burger into my mouth. I begin to descend into my own little hell. Staff come out and are watching us eat and are egging us on. I can barely notice anything except the immense pain in my mouth, eyes, ears (yes my ears were ringing) but most importantly in my stomach…

And this is the problem.

The burning mouth, the crying, the ringing ears I can handle. But now with less than a third of the burger to go my stomach seizes up and refuses to let me put anything into it. I take a deep breath and look for my can of “harden the f * ck up” when I notice that my mate Thommo has stopped eating his burger just beyond the halfway point and is wandering aimlessly up and down the street.

He has honestly lost the plot and is walking around in circles.

I decide I can’t be defeated and manage one more bite before my stomach explains at this point that it is about to return to me everything i have just eaten at high speed.

not being able to face the prospect of vomiting back something that hot i pull off my gloves and admit defeat with 2 mouthfuls to go. The staff can’t believe I have got this close and not finished it but at this point i really don’t give a f * ck because i have just started to hallucinate.

No exaggerations here for the next 15-20 minutes or so as we just sat there i was completely off my face. it is one of the strangest drug experiences I have ever had (thats a BIG call). The closest thing I can liken it to is the feeling you have when you are coming off an “e” and you are really jumpy, agitated, spun out and trippy.

Can i recommend this burger to anyone?

No f * cking way.

Should you go and try it anyway?

Absof * ckinglutely!

The Evil Burger

Mark crying like a little girl

Thommo wants his mum

Defeated

And about 2 days later…

it is now almost 48 hours later and i have just had my second shower for the morning.

second shower? why have 2?
because i am still shitting white hot torrents of molten steel and i need to cool down my puckered, torn and abraded sphincter before it decides to go all “china syndrome” and melt through the crust of the earth to the core.
i swear to god all i have eaten in the past couple of days since the “event” is stomach and anus friendly food like yoghurt, and ham and salad rolls and yet here i am at 6am on monday morning wondering why i have just been fisted by someone with a handful of broken glass and gravel?

the burger was evil. and it’s evilness continues to taunt my bunghole.

shame on you for wanting to try this boobmeister. shame.

… and finally, a few days after that…

lol thanks for your concern f * cker

it lasted until tuesday night (i had the burger on saturday lunchtime) and i had my first *normal* crap on wednesday morning.

my mate i went who also tried the burger with came good on tuesday morning, but he admitted by “good” he meant he wasn’t bleeding profusely from his anus and eyeballs at the same time.

that burger was all f * cked up.

now go try it.

So I have the Food Grinder ready to use and wondered what are the guidelines for grinding beef? How fine do you want it ground? Is a really fine (small ) grind going to give me a more tender burger? The fat is just about competely mixed into the meat..very little color variation in the meat..Or is a 6 mm hole a better choice?

OK. Great question. This one is highly personable. Bit like how would you like your steak done! My personal choice is a medium ground. Which usually translates to 3mm. I have no idea in imperial but I am sure you can work that out. Too fine and yes, you will lose the fat. It will dissappear fasting than a gawdy David Copperfield act.

I hope this helps.

Best, Ed

WGH.com