Burgers Deja Vu

[Bob Riebe]

I am putting this here as once in a while, these lists change

https://blog.cheapism.com/best-cheap-burgers-in-america-15292/#image=1

I have been to the ones listed in Minn. and Indiana .
The place in Madison , Ind. is definitely worth a visit, their chocolate shakes are fantastic but have gone up in price a bit.
Matt's in Minneapolis is way below any competition and they are good old fashioned burger joint burgers.

Cheap burgers in Detroit their pick is bs, Telway, on Michigan St. (U.S. 12) you could get five burgers the price one at the place listed or Elmer's on W. Chicago where you could three for the price of the place listed ARE cheap burgers in Detroit.
Nick's Burger Shop in Brookings, SD is the cheapest I know of at $2.19 for a plain burger.

[BUGEYE]

If it ain’t In and Out burger, it ain’t a good burger.

[Mule 11]

I don’t know bug. I make a mean burger. Matter of fact I’ll be making some soon as I’m craving em.

[BUGEYE]

I’ve had burgers coast to coast and border to border.
Both homemade and burger joints, and In And Out burger has the best tasting of them all.
The only ones to come close was at the county fair.

[Dee]

WATSONBURGER!!!

Only 2 in the country.  Both are in Denison, Texas founded over 50 years ago by the the Watson family in Denison, Texas.
Best burger and fries I ever et.

[oldandslow]

Don’t laugh when you read this but Sonic makes an excellent green Chile cheese burger here and over in Roswell (Argent country). Other than those two places I can’t think of any place worth mentioning as none have a stand out burger.

[Dee]

Sonic does make a decent burger. The one in borger TX makes awesome coffee.

[Mule 11]

Considering that ya start with fatty ground beef especially good quality angus you would have to be a really bad cook to make a bad one...

[BUGEYE]

All this proves one thing, everyone’s taste is different.

[Mule 11]

Good thing too or we all would be after the same woman...

[Bob Riebe]

Considering that ya start with fatty ground beef especially good quality angus you would have to be a really bad cook to make a bad one...

The quality and preparation of the bun can be just as important as the type of beef used.

Fry up some onions , then fry the berger patties in that grease, then simmer the top of the bun on the patties that for a bit; remove beef  and toast/fry the bottom half of the bun in the brezel then put that together and you have burger heaven.
If I am lazy I will toast the bun in toaster and then just dip in quickly in the brezel grease.


Certified Angus Beef:  the facts behind the hype
By JOE O'CONNELL, cbbqa Past President
First posted March 16, 2002

Certified Angus Beef (often seen abbreviated as "CAB") sounds like one of the highest grades of beef.  But the facts behind the hype are quite different.

History of USDA grading
Before 1976, the USDA awarded its highest grade, "Prime", to only the very best beef.  Only about 2% of the beef were awarded the USDA Prime Grade.

In 1976, however, the USDA lowered its beef grading quality standards.  Older cattle and cattle with little marbling were able to qualify for Choice. Prime beef availability was also on the decline.

Certified Angus Beef
In 1978, Certified Angus Beef™ was created by the American Angus Association.  The stated purpose of the program was "to bring back high standards".  The program touted that "this USDA certified, specification-branded beef was the answer to the demand for consistent, high-quality beef."

The CAB program is limited beef to Angus-type cattle.  No herds are "certified" and no living animals are actually "Certified Angus Beef." That is the trademark for Angus beef product that, after meeting the live specification of being at least 51% black-hided, the U.S. Department of Agriculture verifies as meeting eight carcass specifications. The CAB program imposed its own quality standards for marbling, maturity and leanness.  The beef must meet each of the following tests to be rated as CAB:

The beef must have a modest (Middle Choice) or higher marbling degree (only about 30% of Choice carcasses contain this high degree of marbling);
The beef must be from the "A" maturity range (the youngest maturity classification for beef);  and
The beef must achieve the USDA Yield Grade 3.9 or less (which ensures taste and juiciness).
Note, however, that CAB beef is not USDA Prime-Grade. nor is it necessarily the top of the USDA Choice-Grade.  To be eligible for the CAB designation, the quality must only achieve the USDA Choice-Grade, Middle Choice designation.

"Angus" and "Black Angus"
The success of the CAB program has generated other, similar programs, including the "Angus" and "Black Angus" programs.  However, these are not the same as the CAB program, which is under the direction of the American Angus Association.

[Mule 11]

I agree with your statement Bob. Thanks for the info on the beef I’ve definitely had angus that just didn’t cut the mustard...