More and more, hamburgers are treated as high art. And Holy Cow is among Albuquerque’s vanguard of upscale burger parlors. The outdoor patio—on Central where Bob’s Fish and Chips used to be—is protected by a corrugated roof. Inside, you can dine on hamburgers at a table or the bar. The feeling is rowdy and friendly. A portrait of a single word, “burgers,” hangs from an otherwise bare wall.
Even if the weather’s not up for it tonight, you can plan on a dandy weekend for grilling burgers by fridge-defrosting a few of the neglected hunks of meat from the back of your freezer. In this week’s Food section, Ari LeVaux shares his tips on turning top round, sirloin steaks or whatever meaticles you’ve got on hand into awesome homemade patties.
Now seems like a good time to point out how easy it is to grind your own burger in the food processor. Grill season is starting, pink slime is everywhere and, for once, wouldn't it be nice to have a burger that isn't basically mystery meat? While most households don't have meat grinders, your old La Machine or Cuisinart can get it done like a champ.
Most hamburgers are unhealthy, but this one is exceptionally bad for you. The inedible concoction draws attention to a performance by Ryat from Philadelphia, as well as battles between a trilogy of duos—Fart House, Great White Buffalo and ROO. This rock show happens on Sunday, March 20, at 8 p.m. at Dad’s House (601 Solano NE). Five dollars grants admission. (Jessica Cassyle Carr)
Blake’s Lotaburger opened their first location on July 9, 1952. Now, 58 years later, you can enjoy a free Lotaburger Combo. Sounds like a good reason to take the day off work.