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I recently had an amazing hamburger at a fine restaurant for only $6 (at the bar). The name of the restaurant? Flemings Steakhouse.
The next day, I had a burger at Red Robin and paid about $10! It was cheaper and much better at Flemings.
I want to try out more burgers at fine restaurants.
I think Ruth Chris has something similar at the bar for about $6-7.
Does anyone know of any other fine dining franchises that offer great burgers at similar prices?
The thing is, they're only charging $6 (only at the bar, and only during certain hours) because they're trying to entice people to buy alcohol ... the real money maker. If that exact same burger were on their regular dinner menu, it would probably be at least twice the price.
The thing is, they're only charging $6 (only at the bar, and only during certain hours) because they're trying to entice people to buy alcohol ... the real money maker. If that exact same burger were on their regular dinner menu, it would probably be at least twice the price.
I hate the silly games restaurants play.
I read an article in one of the NY Magazines or newspapers (dont remember the link) about Burgers in upscale restaurants and why some restaurants limit where/when they serve it to customers. A couple points i remember
They dont want to become known for their burgers. There is a NYC restaurant called Minetta Tavern that serves a Black Label burger that have received numerous accolades. The restaurant seems ok with it, but others dont want the attention
Chefs would rather create other dishes rather than cook burgers
Burgers aren't a moneymaker, compared to other main course dishes, especially at a steakhouse.
One of the best burgers we've ever had is at a place called Dave's Burgers in Long Beach. It's practically a shack, only big enough for a couple of people to cook and serve the burgers. No fries or anything else, but you can have chips and sodas.
The best part is, there is only the outside eating area -- and it's located in the parking lot of a corner gas station, lol. Mmmm, delicious burger with a side of exhaust fumes... Yes, please! It is worth it, though.
Doesn't really belong here, OP, it belongs in an opposite version, but it's the first thing I thought of when I saw your thread.
Chefs would rather create other dishes rather than cook burgers
Burgers aren't a moneymaker, compared to other main course dishes, especially at a steakhouse.
I can buy this. If I'm going to bother eating out at nice restaurant, I'd rather experience one of their better, more creative dishes. There are plenty of other places to get a good burger.
Many of the burgers made at fine steak houses process an expensive mix of meat into the patty. For example, the Prime Burger at Flemings is made using USDA aged prime beef. Other steakhouses will mix a prime rib along with Chuck or something of that sort. I definitely do notice the burgers at steakhouses taste far "cleaner" (and don't feel so sickly like I do at fast food joints). I've just been extremely pleased with the basic burgers served at several high end steak places. I've never bought a drink with it, and there was no pressure doing so.
Rule #1 to a good hamburger is not having a meatloaf thick one. All the best ones are thin and cook 1950's style on a grill. My favorite is a pizza burger from a leftover 1950's lake drive-in still open near me. The mozzarella cheese is the filling inside with marinara sauce and crispy bacon on top. Those slide down so easy, I can pound at least two, sometimes three down by myself along with an order of mozzarella cheese sticks and a large root-beer float.
Culver's makes their hamburgers 1950's style as well, they are better tasting than most all other places. Another place that is similar is Schoops....
Five Guys and all those places are overrated to me.......must be a big city thing or something.
The BEST burger (restaurants) grind their own burgers -fresh everyday!!! and NOT open a box of frozen pink slime patties
if I were serving burgers, id be buying whole bnls chucks and grinding them for FRESH burgers!!!
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