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Top Pick Of The Week

March 23, 2010

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The Brilliant Prosciutto Burger—natural beef, prosciutto, Parmigiano-Reggiano, roasted red peppers and onions reduced in balsamic vinegar—is truly brilliant. But so are all the Built Burger varieties. Photo © Built Burger.

WHAT IT IS: Artisan burgers, stuffed with every good thing under the rainbow.
WHY IT’S DIFFERENT: So much flavor is packed into each burger from the added ingredients, that no ketchup is required—or even a bun, for that matter.
WHY WE LOVE IT: Brilliant idea, amazing taste. It’s the only burger we ever want to eat—no kidding.
WHERE TO BUY IT: BuiltBurger.com.
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Built Burgers: The Best Burger You Can Find

CAPSULE REPORT: Notice to all restaurants that proclaim “The World’s Best Burger”: You’re wrong! The world’s best burger comes from Built Burger in Seattle. And they’ll ship to your door.

It was just last year that two burger lovers in Seattle pondered how to take our beloved national dish to a new level.

Yes, there are gourmet breads and condiments and organic beef, but at the end of the day, it’s still a beef patty (and more recently, a chicken, lamb, pork or turkey patty).

One day, the two intrepid burger explorers decided to incorporate popular ingredients—cheese, other meats, veggies and herbs—into the beef. This has often been done in meat loaf recipes, but the concept tastes oh, so much different in a pure, all-natural, top-quality patty made of free-range beef from the Pacific Northwest.

The first Built Burger was created with a mixture of chorizo, roasted red bell peppers, caramelized Walla Walla onions, Worcestershire sauce and French sea salt. It was so good that people passed on the bun and toppings and ate it with a fork. It was called the Magnificent Chorizo Burger, and that’s not hyperbole.

Now, there’s a family of beef, chicken, lamb, pork and turkey burgers. We’re adopting each and every one into our family. We think that the short ribs burger is better than Daniel Boulud’s; and most of the others are without peer.

Discover more about these brilliantly-built burgers in the full review below, and be sure to order a bunch. You’ll be sorry if you don’t! Also check out our burger grilling tips.

     
THE NIBBLE does not sell the foods we review
or receive fees from manufacturers for recommending them.

Our recommendations are based purely on our opinion, after tasting thousands of products each year, that they represent the best in their respective categories.

More Top Pick Of The Week Meats

Bison Steaks Creminelli Salami Gary West Jerky
Blackwing Bison. Just like steak, all bison is not equal. Blackwing Bison is the best we’ve ever had—in steaks, burgers, tenderloin and other cuts. It’s glatt kosher, too. Read the review. Creminelli Sausage & Salami. Seattle is home to both Built Burgers and Creminelli Brothers. Here’s the best charcuterie to go with the best burgers. Read the review. Gary West Beef & Buffalo Strips. It’s hard to call this “jerky” when it’s so moist and delectable. If you’ve only had dry, chewy jerky, order some ASAP. Read the review.

Built Burger: The Best Burger

INDEX OF REVIEW

This is Page 1 of a three-page review. Click on the black links below to visit other pages:

MORE TO DISCOVER

Built Burgers Overview

We’re a burger country. The “hamburger sandwich” was born in the U.S.A., and grew to become our favorite food (see the history of the hamburger).

We’re a big country with lots of land for cattle, and lots of room to grow meat of all kinds. But our favorite meat is beef, and our favorite way to eat it is ground, formed into a patty, grilled or pan-fried and placed on a bun.

Tomato ketchup, also invented in the U.S., is our favorite burger condiment. The first known recipe for tomato ketchup was published in 1804. (See the history of ketchup.)

But you can forget about the ketchup when a Built Burger is sitting in front of you. Seasoned in exciting ways by putting the ingredients inside the patty, Built Burger is a burger breakthrough.

 


The Pinnacle Bacon Blue Burger mixes bacon, blue cheese and caramelized onions inside the patty, to achieve the pinnacle of bacon cheeseburgers. No extra blue cheese is necessary to garnish—and no bun is needed, either. Photo © Built Burger.

Check out the comments boards in Seattle, home of the Built Burger, and you see lots of people complaining about the cost. You can’t compare Built Burger to burger chain fare. With all due respect to income and the economy, we’d give up meat for a week for one Built Burger—second thought, make that two or three burgers. If a Built Burger café opened in New York City, or anyplace where people are accustomed to high prices for great food, the line would wrap around the block.

Join us on Page 2 to take a closer look at these bodacious burgers.


—Karen Hochman

Continue To Page 2: Best Beef Burgers

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