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Leftovers and Tallgrass Burger

We’ve had a busy week, so we haven’t had time to do anything really interesting in the kitchen. We are doing a bunch of cooking tomorrow for the Superbowl, so we’ll have some post material after that.

We had a lot of leftovers from our party, and otherwise we stuck to simple meals that we’ve already posted about, such as frittata and roasted vegetables.

The picture below is a mix of roasting potatoes, celeriac, orange and purple carrots, and some sort of purple radish that I can’t remember the name of. It makes for a pretty mix, which we drizzled with some homemade honey mustard vinaigrette.

Roasted vegetables with lots of purple ones
A very purple roasting mix

For those in NYC, we should also note that we ordered in one night, from Tallgrass Burger. The reviews online are mixed, which is surprising, because we had a great experience. Tallgrass uses only grass-fed local beef (the type we cook with). We both had “The Classic”, which comes with cheese and horseradish-mustard sauce which was both original and tasty. The garlic fries were also great.

Some people online complained about their burgers being overcooked or undercooked vs. their order, but Lindsay and I both commented how they nailed her medium and my well. Others online complained about the price, but we’re willing to pay for better ingredients. At $7 for the Classic, it’s not outrageous. It’s more expensive than McDonalds, but cheaper than a sit-down restaurant.

Plain and simple, the reason we are posting it is that they were the best burgers that we’ve had in a long time. A friend of mine went last night on our recommendation, and she agreed that they reminded her very much of In-n-Out Burger. The style is very similar: not to small, not too huge, thin-patty, reasonable portion size, and high quality. Boo to the naysayers.

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