Anyone know where I can get a decent burger???
If the ingredients are fresh any beef can be eaten raw (and I do mean raw as in not cooked one bit), if you're talking about a burger van then I wouldn't bother eating there even if the food was cremated, British Beef is some of the best in the world by the way, if it's not got some pink in it (I prefer red) then its over done.
*nods*Boner wrote:If the ingredients are fresh any beef can be eaten raw (and I do mean raw as in not cooked one bit), if you're talking about a burger van then I wouldn't bother eating there even if the food was cremated, British Beef is some of the best in the world by the way, if it's not got some pink in it (I prefer red) then its over done.
I'm a rare man myself.
Our beef is shit hot, but majority of the beef in the rest of the world is ours aswell, just breeds shipped over (Argentina is a prime example of this, majority of argentinian meat is aberdeen angus) for farming purposes.
Have you ever eaten steak tartare, Boner? I'm going to a place at the weekend which sells it, never tried it but been curious for some time now...
Not sure about the raw egg, it's the slimey consistency that puts me off. Nothing ventured, nothing gained! It's getting slurped down though, no matter what!
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That's all very well, but who is going to get all this drool out of my keyboard?zutmin wrote:Here's a mouthwatering review of burgermeester
http://goamsterdam.about.com/od/whattoe ... meeste.htm
The Bottom Line
When I walked into Burger Meester last night and the server at the counter said, "Shannon, you're back!" I realized it was time to write a review. It's safe to say I've had 10 burgers at this simple-but-genius establishment since I discovered it less than two months ago. Not a fast-food joint and not a café serving an unsuccessful American-style burger, Burger Meester has a taste and philosophy all its own -- and the results are delicious. (See below for the full review.)
Pros
* Mouth-watering, made-to-order burgers.
* Unique, fresh ingredients.
* Vegetarian options.
* Convenient location near a market and museums.
Cons
* Albert Cuypstraat can sometimes be dirty.
* No alcohol served.
* Address: Albert Cuypstraat 48, Amsterdam
Phone: +31 (0)20 670 93 39
* Kitchen open:
Daily 12 - 11 p.m.
* Location: De Pijp ("the Pipe") neighborhood, just west of the Albert Cuypmarkt.
* Trams: 16 or 24 to Albert Cuypstraat.
* Attire: As casual as casual gets -- it's a burger place.
* Good to know: If you don't want to wait, call ahead and pick up your order.
* Payment: Cash and European "PIN" card only.
Guide Review - Burger Meester - Amsterdam Restaurant Review
Homemade bread, free-range meat and vegetables obtained from local, organic farmers -- these aren't typical burger ingredients. But Burger Meester (Dutch for "master," pronounced "MAY ster") is anything but typical.
Where else can you find a lamb burger with spicy piri-piri mayo? I usually go for the meester biefburger, an herbed beef patty, grilled veggies (usually eggplant and zucchini) and a special sauce they call "dragon mayo," which I suspect is physically addictive. I've heard all good burgers are messy; even with the big bruin (brown) bun (they also serve white) to soak things up, I always destroy at least three napkins!
Vegetarians can enjoy Meester madness, as well. Permanent meat-free choices are the goat cheese burger with eggplant and the falafel burger with grilled veggies. The tilapia burger with asparagus and saffron mayo, as well as the rotating maandburger (burger of the month) also change things up a bit. If your creative culinary juices are flowing, concoct your own meaty (or meatless) masterpiece. Extra toppings include cheddar, mozzarella, Parmesan, pancetta, sun-dried tomatoes and the unexpected red beets, garden beans or asparagus.
All the burgers are under € 7 for full size and under € 3.50 for a mini version (the maandburger price does vary). And here's a great idea: if you can't decide on just one tempting taste, try three mini burgers for just € 9!
You won't hear, "Would you like fries with that?" here, because they don't have them. For sides you can choose from half a buttered corncob, a baked potato with crème fraiche or a small green salad. Burger Meester does offer meal-size salads, but I can't comment on them (except that they boast fresh, healthful ingredients). What can I say? I come here for the burgers -- and now to chat with the friendly people making them who call me by name.
That is definitely on the list to visit in October.
No I haven't, I'd like to give it ago though, I dont eat eggs unless they're cooked into things like cakes but I have done the raw egg drinking like Rocky does when he's training so I imagine I could handle it, let us know your thoughts if you do try it.Neldo wrote:Have you ever eaten steak tartare, Boner? I'm going to a place at the weekend which sells it, never tried it but been curious for some time now...
Not sure about the raw egg, it's the slimey consistency that puts me off. Nothing ventured, nothing gained! It's getting slurped down though, no matter what!
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echc1
- Posts: 1308
- Joined: Mon 12th Feb 2007 08:28 pm
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best and safest beef is aberdeen angus....from the great county of angus organically raised...or the rolls royce of beef in my book 100% organic AND bse free is highland cattle beef....yes the hairy long horned things from the postcards......just knock the horns off,wipe its ass and put it on the plate 
Dont you find it stinks when cooking?echc1 wrote:best and safest beef is aberdeen angus....from the great county of angus organically raised...or the rolls royce of beef in my book 100% organic AND bse free is highland cattle beef....yes the hairy long horned things from the postcards......just knock the horns off,wipe its ass and put it on the plate
I love it but the missus refuses to cook it for me coz of the smell.
Nice1
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OneForTheRoad
- Posts: 302
- Joined: Wed 13th Aug 2008 01:20 pm
I think if I was given a blue steak without knowing I'd try it but I doubt I'd ever order one I'm just not brave enough.OneForTheRoad wrote:It all adds to the taste. There is nothing like a rare steak. I tried it blue once I liked it, but I wouldn't have it like that all the time...Boner wrote: if it's not got some pink in it (I prefer red) then its over done.
They make you sign a disclaimer when ordering blue steak
If I was eating it blue I'd want to buy it myself, from a reputable butcher... rare is just fine for me, wee bit of blood but that's plenty for me.
Boner, I'll let you know how I fare with the tartare!
Aberdeen Angus is the daddy, even though like I said earlier that alot of Argentinian meat is the same breed, it's not cared for in the same way as our home grown Angus... they have them in fields near my home, is it wrong to look at a live animal & start dreaming about a fuck off 15" oval plate with a big bad ass slab of rib eye, some pepper sauce, goat's cheese jacket totties with chilli skins and an onion confit?
If I was eating it blue I'd want to buy it myself, from a reputable butcher... rare is just fine for me, wee bit of blood but that's plenty for me.
Boner, I'll let you know how I fare with the tartare!
Aberdeen Angus is the daddy, even though like I said earlier that alot of Argentinian meat is the same breed, it's not cared for in the same way as our home grown Angus... they have them in fields near my home, is it wrong to look at a live animal & start dreaming about a fuck off 15" oval plate with a big bad ass slab of rib eye, some pepper sauce, goat's cheese jacket totties with chilli skins and an onion confit?
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OneForTheRoad
- Posts: 302
- Joined: Wed 13th Aug 2008 01:20 pm
