San Antonio Area - New Restaurant Openings -and- Restaurant Closings (Alamo: ranch, meat)

[RGJ]

more flavor = ooze factor

[TXEX06]

Originally Posted by sapphire

We ended up at SA Burger @ Fred and Wurzbach. It has potential, if only they can figure out a way to inject some flavor into the burger. It's a nice, clean friendly place, with huge burgers, but they just didn't have much umph to them.

They need to stop using frozen patties.

[sapphire]

It sure was served fast to be a frozen patty. It was thick and fully cooked.....maybe an HEB bagged one? Dunno....like I said, they have potential--maybe some seasonings or something would help. Clean shop,nice guys, fresh-brewed iced tea, decent fries. My poem for the day.

[TXEX06]

Originally Posted by sapphire

It sure was served fast to be a frozen patty. It was thick and fully cooked.....maybe an HEB bagged one? Dunno....like I said, they have potential--maybe some seasonings or something would help. Clean shop,nice guys, fresh-brewed iced tea, decent fries. My poem for the day.

To me the patties are too uniformed to be fresh, and they have the texture of a frozen burger patty. They must have been frozen at one point. I agree with everything you said, the burger is the only thing really lacking.

[TXtrkgrl]

Originally Posted by sapphire

Haha! I pulled up there on Sunday (Bandera/1604) all ready to dive into a Smash burger. Thanks for the opening date. We ended up at SA Burger @ Fred and Wurzbach. It has potential, if only they can figure out a way to inject some flavor into the burger. It's a nice, clean friendly place, with huge burgers, but they just didn't have much umph to them.

Wow Fred/Wurzbach is quite a ways from 1604/Bandera. I would have probably just ended up around the block somewhere.

Anyhow... Where exactly at 1604/Bandera is Smash burger opening? Sounds like something I will have to look in to.

[jwebtx]

your problem = "fully cooked". medium rare is a reasonable stopping point if you want flavor.

[sapphire]

Originally Posted by jwebtx

your problem = "fully cooked". medium rare is a reasonable stopping point if you want flavor.

k thanks

TTg-It's right next to the Super Target--on the left looking dead on.....it's actually facing Bandera Road.

[gingerale]

never get a burger medium rare, that's pretty dangerous. Steaks, yes, they are perfect medium rare because the inside never touches another surface. The inside of a burger touches way too many surfaces to eat any way but well done to kill the germs.

[Rapscallion]

Originally Posted by gingerale

never get a burger medium rare, that's pretty dangerous. Steaks, yes, they are perfect medium rare because the inside never touches another surface. The inside of a burger touches way too many surfaces to eat any way but well done to kill the germs.

Dangerous is meat contaminated with eColi, and cooking it well done won't do the trick. The recommended temperature is 155-160F, but to kill all the buggers would require 175F. Some strains are more resilient to heat as well.

Most burgers are cooked at a high temp quickly, and while the meat may no longer be red, internally it never reaches an adequately sustained temperature. My only problem with medium rare is that I don't care for the taste of uncooked fat. Not a problem if the mix is lean.

I got eColi poisoning at a local seafood restaurant in the 80's. The doctor figured it was from the lemons.

Now, my steaks I prefer Pittsburgh style! Ruth's Chris, The Palm and others don't use a fire, the result is a steak which smells and tastes of burnt hair. So while the grade of the meat might not be comparable, I'd rather go to the Barn Door and get my steak done correctly by Sonny. Even J. Alexander does a better job (if you can get past the sweet marinade, yech).

[manbouttown]

Daddy Macs one block south of Chris Madrids on the other side of BLanco,when they opened they had the original cook fr Chris Madrids. Across the street fr Blanco Cafe. Have not been in awhile.