Where is the Best Burger in Dublin?

Outlaw Pete wrote: »

Amazing to think that they don't even have a place on the east coast given their popularity. Bourdain always said it was his favourite place to get a burger. Must have heard him mention the place a dozen times or more on his shows over the years. Even if he was somewhere like Mozambique he'd somehow manage to shoehorn in a mention.

Last time I heard him talk about the place was on last year's Parts Unknown show about LA which Nick and Nate Diaz where guests on and they start talking about being vegan and Nate says he loves Cafe Gratitude (famous Vegan restaurant) and I think maybe the lads were expecting him to start talking about his favourite vegan food or restaurant but instead he just started talking about how much he loves In-n-Out Burger. The interview then moves away from food but I've often wondered if maybe they felt he was trolling them

Anyway, here's a clip of him eating one. Have to say, they look great:

Padraig Mor wrote: »

But where can you really trust the quality of beef mince? I'll take my steak rare every time, but a burger - well done every time, it's a basic food safety issue. Son of a Bun in Cork made a big play to the hipster crowd in Cork by serving pink burgers - and ended up giving a bunch of them severe food poisoning. Ironically, they're still in business yet the similarly themed burger gaff next door - which didn't nearly kill its customers - closed recently.

“With ground beef, color is not a reliable indicator of doneness,” said Marianne Graveley, a specialist at the USDA’s meat and poultry hotline.

Meat that’s still pink may be well-done, Graveley said, and meat that’s brown may need more heat.

“We used to have different campaign: It’s done when it’s brown in middle,” she said. “Now we say to use a meat thermometer. It’s the only way to know that it’s safe.”