Welcome Burger Lounge to the Bay Area

I was recently invited to dine at the newly opened Burger Lounge in Walnut Creek. My friend and I made a special trip out there to see what they had to offer. Burger Lounge is not your typical fast food joint. It is apparent that the focus of Burger Lounge is on quality, sustainable food. The hand crafted burgers are made with grass-fed beef, free range turkey, cage free chicken, and organic vegetables. The service was excellent.  The cashiers and servers were a young and energetic bunch that looked genuinely happy to be there. 
Looking at the posted menu, my friend and I decided to try a bunch of things and share. The most popular burger is the Lounge Burger, which is a 100% American grass fed beef patty with organic American cheese, onion, lettuce, tomato, and house thousand island dressing. Burger Lounge makes their own organic American cheese which does not taste fake like the American cheese from Kraft. We added the optional bacon and had our onions grilled. The Lounge Burger had the qualities I look for in a great burger – a fresh toasted bun, a juicy high quality well seasoned beef patty, and cheese that oozes.

The Classic Burger is similar to the Lounge Burger except it has organic ketchup, mustard, and pickles in lieu of the house made thousand island dressing.
The Crispy Chicken Sandwich is a fried chicken breast with house made slaw, tomatoes, pickles, and herb mayonnaise. It’s hard to believe I could get this from a fast food establishment. For those based in Oakland, this doesn’t have the same star quality as the perfect Bake Sale Betty Fried Chicken Sandwich. If you never had Bake Sale Betty, this might meet your fancy. The chicken patty was nicely flavored and crispy, while the slaw was fresh and tangy.
Burger Lounge also offers Little Burgers for a few of their burger options for a buck less. This is a great idea for kids or if you are into portion control. The manager brought out a “Little,” “Classic” Cage Free Turkey Burger to try. This was her favorite burger and was the reason she decided to work for Burger Lounge. The turkey burger was juicy and seasoned with a good amount of basil. I thought it was delicious, even with the layer of mustard which I’m not a fan of.
You can’t have a burger without french fries. In the case of Burger Lounge, you can’t have a burger without their 1/2 and 1/2 which is a half order of onion rings and a half order of french fries. They make the best onion rings I have ever had and the French fries are pretty tasty too.
To wash all the food down, they serve some unique house-made lemonades at Burger Lounge. I typically don’t drink sugary beverages, but my friend does. She preferred the hibiscus lemonade over the lavender mint lemonade. I actually liked the latter because it was very light and subtle in flavor. For my preference, I would skip these in the future.
At the end of the meal, I realized I had eaten lunch at the original Burger Lounge in La Jolla almost seven years ago. I can recount the exact date because it was a milestone birthday. After all this time, Burger Lounge has made its way up to the Bay Area which I think is a great thing. If you happen to be in Walnut Creek and want a great burger, check out Burger Lounge.

Manti: A Turkish Delight

Last night I was at a cooking party and the theme was Turkish food. When I learned of the theme, I immediately thought of making manti or meat filled dumplings. I found a recipe online and winged the instructions as I was making them. I had some trouble rolling out the dough, the manti needed more salt, and it seemed to have taken a very long time. Although everyone seemed to have enjoyed the dumplings, I wanted to improve my skills. Since I still had meat filling, I decided to give myself a manti mulligan and have a do over this evening.

Ingredients:
2 cups flour
2 eggs
1/4 cup of water
1/2 cup of ground beef
1/2 cup of finely chopped onions
8 oz of plain yogurt
1 clove minced garlic
salt and pepper
2 tbsp of your favorite chili oil

Directions:
1. To make the dough, pour two cups of flour and 1/2 tsp salt in a mixing bowl. Add 2 eggs and blend together with your hands. Once eggs are mixed in you, will need to add approximately 1/4 of water to get the dough to form a ball and not stick to your hands. If it gets too wet, add a little more flour. If it gets too dry, add a little more water. Once you get the dough to the correct consistency, cover your bowl with Saran Wrap and set aside for at least 30 minutes.
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2. Using a cheesecloth or a lot of paper towels, squeeze out the water content from the finely chopped onions. In a bowl, mix the onions to your ground beef and then season with salt and pepper.
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3. With some practice with my friend’s late father’s pasta maker last night, I did not have to pull out a rolling pin this evening. Divide the dough into four pieces using one piece at a time. Put the remaining dough back in the bowl covered with the Saran Wrap. This keeps the dough from drying out. Roll out the dough in a pasta maker on a thin setting or as thin as you can get with a rolling pin.
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4. On a floured surface, using a pastry cutter or a knife, cut the sheets into 1 x 1 inch squares.
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5. Fill each pasta square with a small dab of the meat filling.
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6. One at a time, take a meat filled square and pull each of the four corners diagonally to the center and squeeze the four sides closed. Place it on a floured baking sheet and repeat until done.
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Now that you’ve made 1/4 of your dumplings, repeat steps 3, 4, 5, and 6 until you’ve made all the dumplings.

7. Add the dumplings to a large pot of boiling water. Add 1/2 tsp salt. When all the dumplings float to the top, cook for another minute and then remove them from the water onto a large platter.
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8. Mix the minced garlic into the plain yogurt before spooning on the manti.

9. Drizzle your favorite hot chili oil on the manti.

10. Enjoy!
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The second time was a charm! The making of them was much smoother than last night. They were better seasoned as well. I love these little dumplings. I have been to a few Turkish restaurants in my life, but never had them as good as these homemade ones I made myself. I guess I’ll have to travel to Turkey to find better.