Nosh Euro Bistro - December 7, 2010

It has been a busy time with work so the burger questing has unfortunately been taking a back seat lately but on December 7, we were able to visit Avner Samuel's newest restaurant, Nosh Euro Bistro which is on Oak Lawn Avenue. Nosh is a very open restaurant featuring lots of light, warm colors, open kitchen and a large flat screen television which gives patrons a better view of the food being cooked. Our group was seated by a pleasant server who went over the features of the day and asked us for our drink orders. Unfortunately Nosh only serves bottled ice tea which I found strange so I stuck with reliable Dallas tap water. When the server returned with our drinks, I ordered the Nosh Stacked Kobe Burger which featured a 1/2 pound of house ground Waygu, a blend of cheddar cheeses and fries for $14. While we waiting for our main courses, we tried the Spiced Beef Cigars and Crushed Avocado Crostini. The cigars were perfectly cooked but their delicate flavor was overpowered by the pear chutney served on the side. According to the menu on their website, it looks like they might be serving the cigars with a lighter sauce now. I really enjoyed the Crostini - The crushed avocado was lightly seasoned and then topped with a nice amount of Spanish Chorizo, olive oil and sea salt. I could snack on those all day long as the fattiness of the avocado was nicely offset by the spice of the chorizo. After we were done for our small plates, the following burger was placed on the table:





The thick patty was placed on top of a well toasted sesame seed bun and was the patty was then topped with a blend of melted white and yellow cheddar cheese. The burger was then finished off with an average blend of iceberg lettuce, tomatoes and thinly sliced pickles. I removed the salad blend, took my first bite of the burger and tasted a lightly seasoned but somewhat dry burger. You could taste the flavor of the Waygu but overall it just didn't taste like a burger. It reminded me a lot of a chopped steak plate but in burger form. The cheddar cheeses had a great flavor and were melted nicely over the patty. I am not sure if the bun was made in house but it was toasted perfectly, had a good flavor and texture and did not overpower the rest of the burger. Finally the french fries were my favorite part of the whole burger. They were crispy thin-style fries that was seasoned with salt and fresh herbs and I enjoyed dipping them in the remoulade sauce served with the burger.


Overall I thought the Nosh Euro Bistro prepared a decent burger but when I return in the future, I think I will stick with the other offerings. The small plates that we had were great and I tried a little bite of the other main entrees and they were wonderful. If you are craving a upscale burger when you visit, then its worth trying but I think you'd enjoy Avner's other offerings on the menu at Nosh better.


Ratings (1-25):


Bun - 19, nicely toasted, liked the sesame seeds


Meat - 19, high quality meat, just not enough burger flavor


Appearance - 20, very pretty presentation of burger and fries


Taste - 18, decent upscale burger, fresh meat used in patty


Overall - 76


Bonus Pic of Crushed Avocado Crostini:

Restaurant AVA - November 20, 2010

The Saturday before Thanksgiving took the burger quest to Downtown Rockwall to try The "AVA" Burger at Restaurant Ava. Ava is owned by Randall Copeland and Nathan Tate and the restaurant strives to use locally sourced ingredients in their dishes. I entered the restaurant from the back entrance and walked past the open kitchen where I saw a burger cooking over open flames. The smells coming from the kitchen were wonderful and I was glad I had made the trek to Rockwall. I was seated at a table in the main dining room which had a nice view of the shops in Rockwall. A few moments later, the server took my order for The "AVA" Burger cooked medium which is one of the less expensive gourmet burgers at $12. I could hear and smell my burger cooking and after a short wait, the following burger was brought to the table:






The presentation of the burger was very pretty - thick slices of purple onion, homemade pickles and mixed field greens were served on the side next to a large cup of thick house-cut fries. The bun was lightly toasted on the top and bottom and a thick hand-formed patty was placed on top of the bottom bun. A slice of lightly melted white cheddar was on top of patty and the burger was finished with two thick slices of bacon that were made in house from Niman Ranch pork belly. The server told me that the meat for the patty was ground from steak scraps and the bun was baked in-house as well. Taking my first bite, I tasted a lightly seasoned, very juicy patty that was infused with smokiness from being cooked over a wood fire and it was cooked to a perfect medium. The cheddar cheese gave a mild nutty flavor to each bite. The bacon was extremely good but it wasn't a typical crispy bacon but it added a welcome layer of texture to each bite. Unless I am wanting Maple and Motor's crispy bacon, this would be the bacon I would want on my burger and is some of the best in the Dallas area. The homemade bun was light and fluffy but held up well to each bite of the burger. I would have expected it to fall apart from the juicy patty but I never had to pick up my fork and knife. Finally the fries were seasoned well and cooked to a nice crisp. Although I prefer a thinner style fry, the had a good flavor and were great dipped in the homemade mustard, mayonnaise and ketchup.


Overall, Restaurant AVA served a great burger using fresh ingredients prepared in house. The flavors melded together nicely and it was a great showing of what can be done with a gourmet burger. If you aren't in the Rockwall area but are looking for an outing on Saturday, I would recommend visiting the shops in downtown Rockwall and then having The "AVA" Burger.


Ratings (1-25):


Bun - 19, lightly toasted bun, good flavor in every bite


Meat - 22, great patty, thick slices of bacon, well cooked


Appearance - 20, fresh ingredients, well cooked burger, great presentation


Taste - 22, great flavors in each bite, tasty burger


Overall - 83


Bonus Picture of Homemade Condiments:

Another Broken Egg Cafe - November 18, 2010

Another Broken Egg Cafe recently opened its second location in Dallas on Greenville Avenue just north of Lovers Lane. Another Broken Egg is open for breakfast and lunch and features a variety of breakfast items, sandwiches, soups and burgers on their menu. Our group arrived shortly after noon and patrons were scattered at tables around the restaurant. We were promptly seated by our friendly server who returned a few moments later with our drink orders. I ordered the Bacon and Cheddar Burger with grilled onions cooked medium. All burgers are served with a pickle spear and country potatoes. After a short wait, the following burger was placed in front of me:




A hand formed patty sat on top of crispy golden bun and was topped with bacon, melted cheddar cheese and lightly grilled onions. The grilled onions has a light caramel color on them and were still crisp in each bite. Taking my first bite, I tasted fresh ground beef that was lightly seasoned intertwined with the smokiness of the bacon and the cheddar cheese. The onions really didn't add much flavor to the burger. If they had been cooked longer, their sweetness would have come through more. The patty was cooked to a perfect medium and stayed juicy until the last bite. It was lightly seasoned with salt and pepper and had a nice crunch from being cooked on the flattop. The bacon was cut into thick slices and was very crispy and hot on the burger. The bun was very buttery and had been cooked extra crispy. It reminded of buttered french bread you eat at Italian restaurants. It was a different style of bun but it worked for the burger and added a different layer to the flavor profile with the buttery crispy bun. Finally, the country potatoes were good but didn't seem to go as well with the burger as tots or fries would have. They were cooked crispy and were tasty lightly salted and peppered but I like country potatoes with my scrambled eggs not my burger.


Overall, I thought that Another Broken Egg cooked a good burger using fresh ingredients and a crispy buttered bun. I would have liked the onions to be caramelized more but they did add flavor to each bite. If you aren't craving fries and aren't interested in breakfast fare, Another Broken Egg Cafe served a good burger at a reasonable price.


Ratings (1-25):


Bun - 20, crispy buttered bun, held up well while eating burger


Meat - 19, handformed patty, nice crust from flattop, good seasoning, crispy bacon


Appearance - 20, nice looking patty, cheese melted nicely, golden toasted bun


Taste - 20, well seasoned, tasty burger


Overall - 79


Bonus Picture of Hamburger:

Nova Restaurant Dallas - November 14, 2010

Last week's burger quest took our group to Nova, Kelly Hightower's restaurant at 1417 West Davis Street in Oak Cliff. Nova has been open since mid-July and I have been told by multiple people that a great burger was to be found there. In a prior life, Nova's building was a Dairy Queen but the owners have completely transformed the location into a modern restaurant while still keeping the feel of a throwback to a hip diner. When we entered the restaurant, we were promptly seated and menus and a water with a slice of cucumber was brought to our table. We were shown the drink list written on the chalkboard and menus featuring small plates, pizza and a selection of entrees such as pasta with Jimmy's Italian Sausage, Nova's twist on Pho, a pork chop, a New York Strip and a lamb burger. I was hoping for a beef burger but was glad to try something different. I ordered the lamb burger cooked medium and an order of house smoked salmon potato skins and after the table enjoyed the potato skins, the following burger was placed in front of me:



A layer of baby spinach was placed on the bottom bun and then topped with the lamb patty. The patty was then topped with a blend of tatziki sauce and feta cheese and then topped off with a brioche bun. It was a very simple but pretty presentation for a burger. Taking a bite I tasted a blend of Mediterranean spices and the creaminess of the tatziki sauce, little bit of bitterness from the spinach and a slight saltiness from the feta cheese. The feta cheese was present but it didn't over power the flavor of the burger. The tatziki sauce was well seasoned and contrasted nicely with the slight gaminess of the lamb meat. The patty was cooked to a perfect medium and while not as juicy as a beef patty, it stayed juicy in each bite. The brioche bun was one of the better buns I have had while eating burgers in this quest. It was light and fluffy and it surprised me by not apart while I was enjoying the burger. With the amount of sauce placed on top of the patty, I would have expected it to disintegrate before I finished with the burger. Finally the fries served on the side were crispy and seasoned with a light dusting of salt, pepper and an herb blend. They had a good flavor and it was hard not to stop using the tatziki sauce as a dip for the fries.


Overall I thought that Nova's lamb burger was very tasty and fit well with the atmosphere of the restaurant. It was a nice mix of Mediterranean flavors and was cooked perfectly. While it wasn't the typical bacon cheeseburger that I try on this quest, I would return to Nova to try the burger and I look forward to seeking what the next version of the burger will be when Chef Hightower decides to change up the menu again.


Ratings (1-25):


Bun - 21, light fluffy Brioche bun, nicely toasted, held up well to saucy burger


Meat - 20, well seasoned lamb, cooked medium, juicy patty


Appearance - 20, golden bun, cascade of sauces, nicely grilled patty


Taste - 20, flavorful non-traditional burger, good seasoning throughout


Overall - 81

Razzoo's Cajun Cafe - November 1, 2010

While not the first place I would think of to try a burger, this week's burger quest took us to Razzoo's Cajun Cafe on Central Expressway and Spring Valley Road. Razzoo's menu focuses on their take on Cajun dishes such as etoufee, shrimp Creole, jambalaya and a variety of appetizers such as fried pickles, fried gator tail and their specialty Rat Toes - fried jalapeno's stuffed with shrimp, crab and cheese. Our group arrived at Razzoo's and were promptly seated by the hostess at a booth. We ordered our drinks and after our server brought iced tea to us, I placed an order for the Big Easy Cheesboiger cooked medium with the bbq sauce served on the side. All burgers are served with cheese and bacon and come with a side of fries. The total bill came to $10.91 before gratuity. After a short wait which was spent watching highlights of the NFL games from the day before on the small tv at every booth, the following burger was brought to the table:





The crispy buttered bottom bun was topped with a half pound patty which was top with a blend of Cheddar and Monterrey Jack Cheese and two thin slices of bacon. If barbecue sauce was ordered on the burger, Razzoo's thinly layers it between the cheese and patty. The burger was then topped with the top bun which had also been flattened, buttered and toasted very crisp. Taking my first bite, there was a nice crunch from the toasted buns and I noticed a slight Cajun spice flavor to the patty. The blend of cheeses added a nice flavor to each bite of the burger while the bacon could have been thicker and crispier. The bacon had a good flavor but the slices were a little thin and undercooked. The patty was seasoned with a blend of salt, pepper and some Cajun seasoning but it appeared to be a preformed patty which I would expect since the majority of diners are visiting Razzoo's for seafood. The patty was cooked to a slight pink color in the middle and stayed juicy in every bite. Another one of our group ordered his patty medium-rare and it was also cooked perfectly and I would probably order mine medium-rare on a subsequent visit. The fries were skin-on thick cut fries that were cooked slightly crispy and then dusted with Cajun seasoning. I would have preferred them to be cooked a little longer but they complimented the burger. Also mixed in with the fries were three hush puppies which were perfectly cooked and had a sweet spicy flavor. I would have been perfectly happy with the burger being served with just hush puppies. Finally the bun was a typical hamburger bun but by heavily buttering it and toasted it very crispy, it gave a nice flavor and crunch to every bite of the burger. Maple and Motor uses almost as much butter on their buns but Razzoo's took it to the next level.


Overall, I thought that Razzoo's made a good burger. The flavors melded nicely in each bite and I really like the buttery crispy bun which held up through the whole time I was eating the burger. I would have liked to see Razzoo's make their own patties in house but I know it is not feasible when you a restaurant doesn't focus on burgers. If are visiting Razzoo's and are allergic to seafood or not in the mood for Cajun food, the burger is a good alternative.


Ratings (1-25:)


Bun - 19, buttered toasted; held up well while eating burger


Meat - 19, good flavors in the meat, bacon was good quality


Appearance - 19, nicely melted cheese on top of patty, nice grill marks on patty, golden bun was pretty


Taste - 19, decent burger, well cooked, just didn't have the wow factor a great burger gives


Overall - 76

Strokers Ice House - October 20, 2010

After not being able to quest for burgers for the past two weeks due to crazy times at work, our intrepid group decided to head to Strokers Ice House to try one of Ma's famous burgers. We walked into a sparsely populated dark bar and after reviewing the menu full of typical bar food such as burgers, hot dogs, jalapeno poppers, grilled cheese sandwiches and Frito pies, I placed my order for a double bacon cheeseburger and iced tea which came with a side of potato salad and chips for $12.50. The cashier took our name and we could smell our burgers being cooked as we paid for our orders. About seven minutes later the following burger was brought to the table:




The first thing I noticed was the grill marks on top of the lightly toasted and buttered hamburger bun and the melting American cheese spilling off each side of the burger. The patties appeared to be preformed quarter pound patties and each was covered with a slice of American cheese. Five pieces of bacon which still had sizzling grease on several of the pieces were then placed on top of the burger. Taking a bite, I was met with a very smoky flavor from the hamburger patties. At first I thought it was from cooking the patties over open flame but as I continued to eat the burger, I seem to think that Liquid Smoke had been used on the burgers as the smoke flavor overwhelmed the greasy burger at times. The patties were cooked well done and were lightly seasoned with salt and pepper. I would have liked to have seen a hand formed patty but the burger still turned out greasy and flavorful. The American cheese melted well throughout the burger and was present in every bite from start to finish. The bacon was crispy and hot and was worth spending an extra $1.50 especially with the amount placed on top of the burger. Finally, the hamburger bun help up well to the greasy burger served at Strokers Ice House and the toasting gave a nice crunch to each bite taken of the burger.


Overall, I thought that Strokers Ice House served a decent burger. It was greasy and seasoned well and definitely fit the feel and vibe of Strokers. If Liquid Smoke was used in the cooking process, I would want less to be used in the future which would let the other flavors of the burger shine more. I also wish that Strokers had a deep fryer. While chips and mustard potato salad are fine sides, an order of fries or onion rings would go great with a Strokers burger and an ice cold beer.


Ratings (1-25:)


Bun - 18, nicely toasted bun, buttered on top and held up to greasy patties


Meat - 18, patties grilled over open flame, lightly seasoned, slightly too much smoke flavor, bacon was cooked fresh, would have liked to have seen hand formed patties


Appearance - 20, gooey mess of meat cheese and burger, nice touch with grill marks on top of toasted bun


Taste - 18, good burger, great bacon and bun, cheese in every bite


Overall - 74

Buck's Prime - September 29, 2010

Last week's burger quest took us to just north of downtown Dallas to visit Buck's Prime. The first thing we noticed when we arrived was the sign proclaiming that Buck's had the best burger in Dallas. When we walked in, we could smell the mesquite smoke from the wood grill in the open kitchen and we could various meats being grilled over open fire. The menu featured bbq meats, steaks, hamburgers, grilled chicken and a variety of appetizers and sides. We walked past the troughs full of beer and bottled soda and the cashier greeted us at the register. I ordered a bacon cheddar burger cooked medium with a side of fries and a large iced tea and the cashier collected my ten dollars and gave me a cup of ice and a number. About ten minutes later, my number was called and I picked up the following burger from the counter:




The burger was served open face in basket and the side of fries was served in another basket next to the burger. A lightly toasted bun was topped with the patty which was topped with a slice of lightly melted cheddar cheese. Two thick peppery slices of bacon crossed the slice of cheese. I could smell the smokiness from the patty and I took my first bite. I tasted a lot of bread, a little bit of smoke and a fairly dry hamburger patty. The patty appeared to be a preformed half pound patty that might have been frozen before delivery to Buck's Prime. It was cooked to a perfect medium but was missing something in flavor. I would assume that Buck's was using a leaner patty when slightly more fat would have helped the flavor of the burger. The cheddar cheese had a good flavor and the highlight of the burger was the bacon. Buck's Prime uses a black pepper bacon for their burgers and it was cooked to perfection before being placed on the burger. The flavor of black pepper and bacon added to each bite of the burger. The bun reminded me of buns that I would eat when eating burgers in the backyard. It was a standard white bun and it held up the entire time I was eating the burger. Finally the fries were thick battered fries that arrived crispy and hot. While not my favorite style of fries, they had a good flavor and were a nice compliment to the burger.


Overall, I thought that Buck's Prime did not live up to the claims on their sign by serving a average burger that reminded me of backyard cookouts. It was nothing special but I have had worse burgers. The meat was dry and under-seasoned but it did have a nice flavor from cooking over a wood fire. The bacon and cheese gave a nice flavor to each bite of the burger and the fries were hot and crispy. I am not sure I would try another burger but I liked the location and I would go back to try their other offerings.


Ratings (1-25):


Bun - 17, standard hamburger bun, lightly toasted


Meat - 16, great bacon, average patty


Appearance - 18, nice looking burger on the plate, cheese melted well, bacon was crispy and covered with black pepper


Taste - 17, average backyard style burger


Overall- 68


Bonus pic of fries: