"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.

March 9, 2012

Jasoh Prime and Pub (Ogden, UT)

A yummy lunch with a great friend!  Jasoh is a restaurant that is subdivided into two sections: the pub is more casual and the prime is fine dining.  For lunch, we ate in the pub.

The Picasso Burger $9.99

A half-pound of ground beef.

Additional toppings are available (and there are lots to choose from)
for a small additional charge:

American, Cheddar or Provolone Cheese - .50 cents each
Fontina, Gruyere, Gorgonzola, or Fresh Mozzarella - $1 each
Sauteed onions, sun dried tomatoes, artichokes, sauteed mushrooms or bacon - 50 cents each
Bacon - 50 cents
Spicy sambal aioli, zesty caribbean aioli, teriyaki reduction, or BBQ sauce - .50 cents each

S.'s creation had fontina cheese and teriyaki reduction.  S. thought the patty was of very high quality and it appeared to have been freshly formed right before grilling (no frozen patties here).  She would definitely recommend this burger.  S. is especially impressed with the artful drizzle of sauce on top of the melted cheese - presentation is everything, afterall!

Guest blogger JM had sauteed onions and gruyere cheese.  JM thought the bun could've been a little sturdier to hold such a big burger.

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