Anaheim, CA 92807
Slater's 50/50 wasn't exactly on the way to anywhere, but I talked Happy Meal into taking a detour on the way from LA to Legoland with the promise of a milkshake. We found free parking in the strip mall lot where the large burger restaurant with full bar was located. Slater's 50/50 had an extensive beer menu, and it seemed that they had hired every friendly and attractive girl in Anaheim to work as a server or hostess. We were there to sample both the standard beef burger and the signature 50/50 Burger. The 50/50 Burger was half bacon and half beef. This sounded just interesting enough to be great. The concept at Slater's 50/50 was customization via a wide variety of high-quality ingredient choices.
- 7 meat patties choices and 1 vegetarian patty choice
- 4 bun choices
- 13 cheese choices (1 included and $.50 for each additional)
- 19 sauce choices (1 included and $.50 for each additional)
- 21 standard topping choices (4 included and $.50 for each additional)
- 14 premium topping choices ($1.00 each)
We ordered a couple of 1/3 pound burgers ($8.85)--one beef and one 50/50--on white brioche buns, with American cheese, a side of fries, and a shake for the youngster. The fries (3.95) came out promptly, and the burgers came out in about 15 minutes.
The Burger Breakdown...
The Beef: According to the manager, Slater's 50/50 used Sterling Silver Sirloin as the beef for their burgers. The beef was ground fresh daily. Accordingly, I ordered the beef burger Med-Rare. This should have been fantastic, but it fell utterly flat. The burger tasted not even faintly of beef. It did taste mildly of iron and aging, but that was it. The texture of the beef was just fine. The beef burger patties were gently formed, so the beef patty was toothsome.
The Seasoning: There was none. The beef was unseasoned before and after being formed into patties. The insipid beef was strongly in need of some help in the form of seasoning. On an awesome note, they did provide a shaker of bacon salt on every table. Bacon salt is one of the greatest inventions ever. You can't listen to bacon salt, but you can't eat an iPod.
The Sear: Slater's 50/50 got a pretty good sear on both the Med-Rare standard beef patty and the Well-Done 50/50 patty. The sear was for naught in both cases. The beef patty was so bland that the sear only served to provide a shift in texture. The mild char was fine on the beef burger, but not good when applied to the bacon patty. That just tasted like burnt bacon.
|The standard beef burger at Slater's 50/50|
The Cheese: The American cheese was wonderfully melted over the burgers, and this fused the top buns to the patties. It was unfortunate that the competent cheese was utterly lost in the voluminous bun and the bland beef. In the case of the 50/50 Burger, the salty bacon and the bitter char neutralized the cheese's flavors.
The Bun: The white brioche, like all of the bun choices at Slater's 50/50, was sourced locally. This bun was pleasantly yeasty and sweet. It was tender, fresh, and moist. Additionally, it was buttered and really nicely toasted on the griddle. This created a very satisfying crunch. My sole issue with the bun was that it was that the top was oiled, and this created an oily feel in the hand.
|The 50/50 Burger|
The Fries: The fries were of the peel-off, par-cooked, frozen, and bagged variety. They were also fantastic. The fries were both perfectly cooked and perfectly salted. They were crisp and golden with wonderful creamy centers. I would have those fries again. Happy Meal strongly approved of the fries. The shake (Oreo) was a big hit with Happy Meal, as well.
The Value: The value was on the weak side. $9.00 for a 1/3 pound burger was a little steep. In this case, due to the blandness of the burger beef, the cost of the burger was particularly pricey.
Burger Review : A brilliantly prepared but bland burger was served at Slater's 50/50. If toppings are your thing, then this might be your place.
Don't you realize that ALL bacon is cooked? Curing is a form of cooking, you don't have to use heat to call it cooked. I made my own 50/50 burgers and cooked them medium rare with no issues. The do need a light seasoning to come out well, though.ReplyDelete
Your assertion is incorrect. Cooking is a process, which requires heat. http://en.wikipedia.org/wiki/Cooking
For the sake of argument, though, let's assume that you were referring to the process of denaturing proteins. Cooking involves denaturing proteins, so I can see where the confusion may have arisen. The denaturing process can be accomplished via exposure to the following:
There are a couple of more exotic ways.
Please note that the curing process provides exposure to none of those.
To your point,the curing process does use or one more of the following: salt, smoke, and sugar. These kill off bacteria and create an environment with a low enough "
water activity" that bacteria die upon contact.
That said, curing is a form of preservation. Pickles are also not cooked...they are pickled (preserved).
In closing, I found the burgers unduly chewy and greasy, because the bacon was not cooked--this resulted in a fatty and chewy burger.
I will say a prayer tonight for anyone who has accepted a dinner invitation from you.