"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 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
at

1 comment:

  1. Chef JeffAugust 27, 2012 at 6:48 AM

    Very cool review. I love Foodie Road Trips; truly one of the great pleasures in life.

    When you make it through Salt Lake, here is my blog with many restaurant reviews. http://hometownslop.blogspot.com/2012/08/new-flavor-chinese-might-as-well-be-no.html. I love to find the out-of-the-joints.

    Sincerely,

    Foodie Jeff

    ReplyDelete

Subscribe to: Post Comments (Atom)