Hot Dish Review

OK, WTF! (sorry AG, I know how much you hate that, LOL). Why are there no Honeysuckle White turkey burgers in the stores? I have been buying their turkey burgers for years….years! I buy them in May, I buy them in October. Yes, I buy them year round.

This Winter they are MIA. I guess some brilliant mother fucker decided that people only grill burgers in the Spring and Summer. I cook mine in a skillet, so who cares if it’s 20 degrees outside! You mean people don’t eat turkey burgers in the Winter? OMG.

Kroger is the only store that carries this brand and I always thought they were made with turkey breast (this used to be the case) which is lower in fat and calories than the brand Publix carries,Jennie-O, which had 240 calories per patty the last time I checked.

Finally, I was forced to buy Perdue ground turkey breast. I had to touch it. That’s right, I had to make my own patties and since I’m a perfectionist with food, I weighed each piece for accuracy.

Although it was disgusting, it was a blessing in disguise. A 4 oz. serving (raw) of the Perdue ground turkey breast has only 120 calories! Their pre-made patties inexplicably have 160 calories. Checking the website for Honeysuckle White, it looks like their product has 240 calories per serving! What? They are described as lightly seasoned. I’ve noticed they look sorta like red meat when cooked, not white like the unseasoned Perdue. I’m guessing the “seasoning” is MSG and food coloring. Their frozen patties are 160 calories. I’m not sure why there is such a vast difference, even within the brands, but it is rather misleading….you gotta check the label every time and make sure it is breast meat. Jennie-O offers more varieties than Publix carries, the all natural white turkey burgers coming in at a mere 180 calories.

So. Who deserves the Knuckle Sandwich? Honeysuckle White gets a big fat one, with mayo please!

Open almost a year now, Richard Blais’ burger boutique on Howell Mill is still abuzz with energy. I met AD there for lunch with her beau BH and we had to wait for a table even on this soggy Saturday. Top Chef finalist Blais is best known for his creative kitchen chemistry, using liquid nitrogen to quick-freeze ingredients for dramatic effect….fun!

The burgers at Flip represent a variety of unorthodox combinations, from chorizo with manchego to a country fried beef patty with pimento cheese. There’s a tartare and a tuna, all served on little buns with housemade condiments. Or you can order any burger served on a lettuce wrap. I had not noticed that option on previous visits and decided to give it a try.

I have never sat at a table at Flip and today was no exception, the three of us sitting on the cushy white stools at the bar. The space has a retro appeal decked out in white vinyl and laminate with touches of red.

AD tried the turkey burger with a side of tempura battered butternut squash fries. BH went with the po boyger, a patty made of shrimp and served with shredded lettuce, Old Bay mayo and tabasco. He ordered onion rings on the side. I’ve had the turkey burger before, topped with cheese, avocado, sprouts, and pomegranite ketchup….it’s pretty tasty. They were both quite pleased.

There has been a definite improvement on the fried sides…..much less greasy than before. Butternut squash fries were good, sprinkled with spices, and the onion rings were excellent.

My crab burger failed to thrill me, however. Topped with green curry sauce, pickled apple, and micro greens, it sounded more flavorful than it was. On the guilt-free lettuce wrap it didn’t seem worth its $14 price tag, yet is a bargain compared to the kobe burger with seared foie gras at $39.

Of all the burgers I’ve sampled at Flip, my favorite is the lamb burger with cheese, green olive relish, cucumber yogurt, and raisin ketchup. Although each burger is a miniscule 5.5 ounces, they are pattied thick and the smooth toasted buns hold up well.

We didn’t indulge in a shake on this visit, but I’ve had the Nutella and burnt marshmallow which is a yummy textural treat. And, of course, how could I not try the foie gras milkshake? Made famous (or infamous?) at the chef’s short-lived restaurant, Blais, in 2005, it has been resurected at Flip. A liver milkshake you say? Sounds f#*cking disgusting indeed, but I must admit I loved it. It’s sorta like vanilla with chunks of fat in it. Still sounds disgusting. Try it.