The Importance of Fresh Ground Burgers

“We all need to make time for a burger once in a while.” — Erica Durance

Hello burger fanatics,

Chef Jon at Gold Mountain Golf Club here. Allow me to take a minute to talk about our house-made burgers, which I believe are the best in the county. Bold statement? Sure. But we’ve got the chops to back it up. Here’s how:

We’ve made it our commitment to provide the juiciest, tastiest hamburger you’ll ever have, and the strongest commitment has to start with the best ingredients.

We start by using a 75% lean neck chuck roll meat, and add to that 25% fat to produce a rich, succulent, juicy burger. The fresh prime meat is cut into strips that are two inches wide by two inches thick and 24 inches long, then marinated in Worcestershire sauce, fresh garlic, salt, and pepper. We then refrigerate the meat (never freeze it!) for 24 hours so the marinade can penetrate the meat for maximum flavor. Finally, after the marinating process, we grind the meat with a medium gauge extruder.  The meat is then carefully weighed out at 8 ounces, pattied by hand, and voila! Premium, hand-crafted, succulent hamburger.

Our stacked, signature Mountain Burger enjoying sunnier days.

Amongst all the hot debates (no pun intended) in the world of food, one seems to come up just as often as any – fresh versus frozen meat.

I would like to think that those who prefer frozen would change their mind after tasting our delicious, fresh, charbroiled burger.

The juiciness and tenderness and full flavor of our burgers make them the most popular item on the menu, and are the most talked about item by our guests for good reason.

But don’t just rely on our description: see for yourself! Pictured above is our signature Mountain Burger which consists of  two 8 ounce patties, sautéed mushrooms, peppers, onions, spicy jalapeños, smoky Swiss, cheddar cheese, ripe lettuce, tomatoes, two strips of perfectly crispy bacon and hot, fresh French fries.

Come on out and visit us at Gold Mountain for the best burger you’ll ever have.

Sincerely,

Chef Jon Forcier