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Please do not use the word gourmet in your mobile restaurant name if you are serving burgers with processed cheese on them. Only good thing I can say, at least you were honest about it. –Disappointed
This article appears in Jul 3-9, 2014.
9 Comments
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Hey, if its in Halifax and its a burger, its gourmet, ok?
I have a very good idea of what place the OB is talking about – When they say gourmet, they are referring to the quality of the beef (cow being grass-fed as opposed to grain-fed) and the locally sourced bun. You can add cheese to your burger for 50 cents. In order to preserve the integrity of your ‘gourmet burger’ just hold the cheese! What kind of cheese do you expect to get for 50 cents extra anyway??
The only half decent burgers I’ve had in a while are: White Sails Bakery in Tantallon and, Johnnies in Berwick. All of those other ones that claim “gourmet” are just looking to cash in by selling you cheap, underseasoned, shite for ridiculous amounts of money. Garbage, all of them!!!!
I prefer to make my own burgers, I don’t skimp on any of the ingredients. They tend to be washed down with several cold beers.
hear, here basil. op, make your own. you can double cheese them
so much fromage!
When you say ‘cheese’ 🙂 and ‘gourmet’ for the same product – it should mean it.
If ‘fiddy cent’ is not enough….well you know what to do.
My next kitchen appliance purchase is going to be a meat grinder for my kitchen aid mixer. I like the idea of buying some awesome steak and grinding it up and making delicious burgers. I’ve had your every day run of the mill ground beef and then I bought sirloin ground beef and even that was pretty amazing — think of what a burger made of ny strip or prime rib’d taste like! Mmm.
Also: I actually prefer the processed cheese. The real cheddar just doesn’t have the zing when melted on burgers, grilled cheese, tuna melts, etc… The real cheddar just doesn’t get as creamy.
Been a self grinder for some time now. Sooooooo good. Insert Homer .gif here.
quelle fromage