Well I suppose it was just a matter of time that there was a heart attack at the Heart Attack Grill in Las Vegas. Wow talk about fantastic advertizing. It even fits well with their motto: “A Taste Worth Dying For”. I jest of course; the poor gentleman heart attackee is doing well. Although, well being a relative term. I mean, how well was he really doing before he even bit into the monster Triple Bypass Burger. Take a look at this thing; it’s a beauty and only $11.10. Hmm, that must be some quality beef? I wonder if he added the extra 15 pieces of bacon for $2.77? Can you grow pigs that cheap? And if you can do you really want to eat them?
Would I eat at the Heart Attack Grill? Probably not, except maybe out of some morbid curiosity and then I certainly wouldn’t order the Triple Bypass Burger. I’m more of a quality v quantity type of guy. But then, if this is something that turns your crank, go for it, have fun.
There are many calls from politicians, physicians, food activists and vegetarian organizations to force the Heart Attack Grill to close because of this incident. I haven’t actually seen anything form PETA –surprising.
Instead of getting all indignant about the Heart Attack Grill which is catering to a very specific idiot demographic, think about the bigger picture. How it is that you can actually sell that much meat for that amount of cost? Plus, think about the under the table cheep Latin labour, in the kitchen, putting the whole thing together. What’s the mark-up on the Triple Bypass Burger? In the end, Mister Heart Attack needs to make some money? Industrialized, mechanically separated, mystery meat at its best. Wouldn’t you rather pay $11.10 for a smaller (much smaller) naturally raised killer tasting beef burger? And maybe add a couple of slices of bacon for $2.77 from a pig naturally and humanely raised? All made by someone in the kitchen making a living wage? I would, but that’s just me, the hamburger idealist.
I like my burgers pink in the middle. People think I'm crazy. I'm sure to be infected with E-Coli and die an agonizingly slow and painful death. At restaurants when I ask for a medium rare burger I often get a pained expression and, in Canada anyway, the standard reply, "sorry but it is illegal to serve burgers medium rare. We have to cook the burgers through and well done". They tend to leave out the obvious, "sorry your burger is required to be dry, tasteless and crappy".
What restaurants are really saying and what they are really worried about is that they don't trust their ground beef source. I can't say I blame them, with the size and scope and questionable practices of the industrial meat industry it's hard to trust the quality of commercially produced ground beef.
Here's a novel idea: grind your own meat! Is there a kitchen and facilities in this restaurant?
I have long suspected that there is no such law. Just think about it for a second, it's illegal to serve a burger medium rare but perfectly legal to serve beef tartar. Or perhaps beef Carpaccio anyone?
From a link on Vic Burger I came across this posting at Foodosophy. They argue that there is no law on the books preventing restaurants from serving medium rare burgers.
Alleluia! Vindication!
This is a food quality issue period. The article goes on to identify 3 Vancouver restaurants that grind their own meat and offer burgers medium rare:
Grant Achatz is chef/owner of Alinea in Chicago. Grant is one of those crazy chefs that makes stuff that looks like stuff but isn' t stuff and then serves it to you on a scented pillow of air. His burger looks pretty good and semi normal. I am intrigued by the apples. Check out the video on how he makes a French inspired burger. Published in Men's Health. I love when burgers make it into health magazines ;)
Food and Wine just published it's picks for best burgers in the US.
Wow, time to get into the Winnebago for a US burger tour. If only reality didn't get in the way.
Just one comment on the list, what is up with America's infatuation with In-N-Out Burgers? Sure they are good, probably one of the best take-out/fast food burgers. But at the end of the day they are still just fast food burgers. The rest of the list looks absolutely awesome.
It may surprise people that I try and eat healthy. I am after all the guy with the burger blog. I try and shop "around" the store, that is, I try and stay away from the processed crap in the middle isles.
Sure I'm a miserable failure sometimes but life requires some indulgence and I think the burger gets a bad rap, sort of. OK, so I'm not going to argue that burgers are health food, in fact, almost the opposite.
My confession: I eat McDonalds burgers, but only when I'm sick.
When I have a flu or a cold and can't stomach real food I have a huge hankering for Big Macs and Fillet a Fish sandwiches. It's weird, but it’s like my body knows it not real food and craves it. Believe me I have never once had a craving for Big Macs when I wasn't sick. Since I'm usually feverish during these episodes I readily succumb to my cravings.
And predictably it takes less then a few minutes after devouring these two sandwiches that I feel physically regretful. I'm an idiot I know but really I was in a weakened state to start off.
And no I do not anticipate that this video will have any effect next time I'm ill. Although, to be honest the fries thing kind of freaks me out. Gotta, love that good old fashion chemistry.
But, now let's talk about a fresh, chemistry free, in house ground AAA chuck, with fresh, even possibly organic vegies, real cheese, and an organically home baked bun. Not necessary healthy for you but a perhaps a healthy indulgence. Made even better with a frosty draft beer or better yet, only because of it's cardiovascular benefits, a big thick Zin :)
Ladies and gentleman, two ends of the burger spectrum. It try and keep as close as possible to the real deal. Where are you?
