The Great Best Burger

Two burgers in two days! We had to erase the memory of the king burger somehow. Today's burger was suggested to Husband and I by the same reliable source who clued me in to the glass of teh tarik.

The Queen Bee is a cozy little diner on 4th Street at Rich. They serve breakfast (which I hear is pretty tasty) and lunch only, closing at 3 pm. The joint is staffed by the owner, a nice lady who recently purchased the 'Bee, and another nice server, who was polite and efficient. Another bonus after Barley's.

Just as a reminder, here are the guidelines:

1 fry = eat at your own risk
2 fries = acceptable, decent burger
3 fries = good burger, would eat again without reservations, sticks in memory
4 fries = excellent burger, will definitely eat again,
5 fries = transcendent burger, will dream about until such time as can revel in its burgery glory again and again.
We will each assign a fry rating, and then will average it for the end summary.

Lisa's Review:

We're back on the upswing. Husband and I ordered the two signature burgers at the Queen Bee: the Queen Bee burger, which is 2 patties on a kaiser roll with American cheese, pickles, tomato and onions; and the Stinger, a half-pound Angus burger on kaiser with smoked cheddar, onion petals (fried onion slivers), and "special sauce." I ordered the Queen Bee burger (pictured whole above, cut open below); must remember for the future that I prefer the higher bun to burger ratio offered by a single burger, but that's neither here nor there. I promised on the outset we would order signature burgers. First of all, the fresh bun: a nice, firm bun which never sagged, grew soggy, or failed to hold the ample burger meat in any way, so that's a big bonus right off the top. The burgers were good-quality, full of that greasy burger flavor; the meat was good and, although fully cooked, was still very juicy. Again - juicy, but the bun still did not become soggy. The onions were nice and crunchy, without stench (this is important to me for some reason; onions can make or break the burger) Accompanying fries were the out-of-the-freezer-bag variety, but were at least hot and salted. The Queen Bee burger is a nice, solid burger. It is well worth its $5.99 price tag and would make a nice lunch for anyone nearby. 3 fries.

Husband's Stinger was a hand-formed Angus beef burger. The meat definitely tasted more meaty and rich and had less of that "ground beef" flavor than my non-Angus burger. The Queen Bee special sauce tastes like cocktail sauce doused with a good bit of mayo. Nothing wrong with that. The tang of the special sauce, combined with the tart pickles, worked well with the rich meat and smoked cheddar. The onion petals (although another out-of-the-freezer bag and into the fryer option) were an interesting addition. The Stinger arrived on the same solid Kaiser roll, which also maintained its integrity throughout the dining process. The Stinger is well worth its $6.99 price tag - a solid, flavorful specialty burger. 4 fries.

Husband's Review:
Great place and a great couple of burgers.

How can you go wrong with a huge slab of Angus topped with smoky
cheese, crispy onion petals and a tangy barbecue-esque sauce?
Pickles. Yes, the humble pickle adds the right crispness and tang.
They take an otherwise good burger and transform into something
great…the Stinger (pictured whole above and cut in half below). 3 fries + a side of ketchup.

I expected the Queen Bee to be the "lighter" burger option. But, two
patties glued together with American cheese proved to be substantial.
A little gilled onion adds sweetness with lettuce and tomato providing
nice contrast. 3 fries.

As we were paying the check, Husband commented that it was twice the lunch for half the price of Barley's. Two could easily have lunch for around $15. Not bad. In summary, the Queen Bee was a good burger - we will definitely revisit in the future. I'll have to revisit the 'Bee for breakfast; I'm always on the lookout for some eggs over easy with fake-butter smeared white toast on the side. Three and a quarter fries:

ADANA KEBAB

ADANA KEBAB

INGREDIENTS:

500 gr lean ground mutton
100 gr fat from lamb tail, finely chopped
1 red bell pepper, finely chopped (use mixer) or 1 tbspfull red pepper paste
1 bunch parsley, finely chopped
1/2 tsp crushed red pepper
Salt

PREPARATION:

Mix all the ingredients together with your hands. Make a fist-sized ball and skewer it. Squeeze it on the skewer so that it thins and lengthens to acquire the shape shown in the picture. Cook on a grill. You can also barbeque tomatoes and green peppers on the side.

Serve with pita bread. Adana Kebab will taste better if you prepare the meat in advance and keep it refrigerated overnight.

CARA MENYEDIAKAN KEBAB

Kebab berasal dari bahasa Arab yang berarti daging goreng. Adana Kebabkebab (kebab daging giling). adalah daging giling pedas yang berasal dari Kota Adana, Turki dan dikenal dengan nama kiyma

Resep Bahan Adana Kebab :

• 500 gram daging sapi giling
• 1 buah bawang bombay, blender halus
• 1 sendok teh cabai merah bubuk
• 1/2 sendok teh ketumbar bubuk
• lada bubuk secukupnya
• 1/2 sendok jinten bubuk
• 2 sendok makan minyak zaitun
• garam secukupnya

Cara Membuat Adana Kebab :

1. Campur bawang dan semua bumbu bubuk ke dalam daging giling, aduk dengan tangan agar adonan tercampur rata. Bentuk adonan menjadi kebab memanjang.
2. Oles setiap kebab dengan minyak zaitun. Tusuk dengan tusukan sate, atur kebab di atas bara arang. Panggang sambil dibolak-balik hingga matang merata.
3. Sajikan hangat dengan nasi dan salad.

Tips :
Pemakaian daging domba seperti di negara asalnya bisa diganti dengan daging sapi.
Agar halus, giling daging dalam mesin giling sebanyak dua