Lunch Club: July 2012

"I believe that the great American hamburger is a thing of beauty, its simple charms noble, pristine. The basic recipe--ground beef, salt, and pepper, formed into a patty, grilled or seared on a griddle, then nestled between two halves of a bun, usually but not necessarily accompanied by lettuce, a tomato slice, and some ketchup--is, to my mind, unimprovable by man or God. A good burger can be made more complicated, even more interesting by the addition of other ingredients--like good cheese or bacon.....relish perhaps, but it will never be made better." - Anthony Bourdain, from the chapter entitled 'Meat', in his book Medium Raw.

July 27, 2012

Roosters (Ogden, UT)

July 25, 2012

Somewhere in Oregon

July 2, 2012

LD's (Richmond, Utah)

Guest blogger NH, joined VL and a few other co-workers for a Saturday spin on the motorcycles. Sadly, SR does not own a bike and therefore couldn't go. And clearly, the lesson learned is that the burgers from LD's are so good, SR might just have to purchase a motorcycle so she can join in the next ride.

NH custom-created his burger with pastrami, swiss, bacon, and mushrooms. Here it is, in NH's own words:

"The burger tasted like velvet beef. The patties were done on a cooktop and steamed with some sort of au jus that was amazing. Perfectly cooked bacon and seared mushrooms made this burger divine."

NH declares it "definitely one of my top five burgers of all time." Now that's a ringing endorsement.

For future reference:
LD's
39 W Main Street
Richmond Utah

Lunch Club

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