Burger Paradox: Unlocking the Full Potential of National Hamburger Month

What does Hamburger Heaven smell, feel and taste like? You might catch a whiff of it at Burger Paradox in Duluth's Lincoln Park District. This article is second in a series of stories I wrote this month for The Reader as we celebrate National Hamburger Month.

The origins of the hamburger can be traced back to the late 19th century, with its exact birthplace still debated among historians. Whether it was invented in New Haven, Connecticut, or Seymour, Wisconsin, there's no denying that the hamburger has become deeply ingrained in American culture. Its simple yet versatile nature has allowed it to evolve over the years, adapting to different tastes and culinary trends while retaining its status as a classic American dish.

 

This week we tracked down Dan LeFebvre, a co-owner of Burger Paradox, which opened last May in the Lincoln Park district. An offshoot of Duluth Grill, LeFebvre has been with the company since 2006. As the name implies, Burger Paradox is a unique, and tasty, addition to the Twin Ports burger scene. After grabbing a few photos for this week’s Burger Month spotlight we shared a scrumptious Smashburger and talked about the roots of Burger Paradox. 
 

The building originally housed the first Burger King in Duluth. That restaurant preceded the arrival of the Burger King franchise which granted him the right to keep the name as well as expand it. A Mediterranean restaurant eventually replaced the Burger King here which then yielded to the familiar Mitch’s, a classic dive bar/burger joint.

 

Once the pandemic was in the rear-view mirror, the owners of Duluth Grill, Corktown and OMC saw the former Mitch’s as an opportunity to expand. Casting about for a name, they settled on Burger Paradox because of its hybrid character, a dive bar with class. Their mission: good food, good service and a clean environment.

 

For National Hamburger Month LeFebvre dished up these suggestions for creating your own memorable burger experience.

 

The Reader: What do you believe are the essential ingredients for a perfect hamburger patty?

Dan LeFebvre: I believe simplicity is best. Finding the right purveyors with clean ingredients. 

 

The Reader: Can you share any tips for selecting the best cuts of meat for hamburger patties?

DL: We like to use 100 percent chuck with a 75/25% fat ratio. Anything with a high fat content is best, chuck, brisket or short rib.

 

The Reader: What cooking techniques do you use to ensure juicy and flavorful hamburgers?
DL: We like to keep it simple with salt, pepper and garlic.

 

The Reader: Do you have any special seasoning blends or marinades that you like to use for hamburgers?
DL: More isn't better. Ensuring that each bite has each component and that the components compliment the beef rather than overtake it.

The Reader: Are there any unconventional ingredients or flavor combinations that you've experimented with in hamburger recipes?

DL: We do have an Asian style burger that we mix garlic, ginger, cilantro, sriracha, sesame beef and pork into. Those have a few toppings like carrot daikon pickles, pickled ginger, fried wontons, wasabi aioli etc.

 

The Reader: Can you share your preferred method for cooking hamburgers (grilling, pan-frying, broiling, etc.) and why you prefer it?

DL: We use flat top grills. At home I use a black stone grill to get the same result. I like them for the caramelization of the beef they provide and cooking them in its own fat. 

 

The Reader: How do you ensure consistency in flavor and quality when cooking hamburgers in a restaurant setting?

DL: We have a cook staff that only cooks burgers so they can focus on what's in front of them. The other guys in the kitchen have their own stations for toppings, fries etc.  We also invest in really high quality equipment that gives us consistent cooking and grilling. 

 

The Reader: Are there any additional tips or tricks that you've learned over the years for making outstanding burgers that you can share?

DL: When I was at Duluth Grill we had a hard time getting our burgers juicy because we were using lean grass fed beef at the time so we used to shred cheese and mix it into the beef to give us a juicy and creamy burger. That burger ended up being featured in Midwest Magazine.  

 

The Reader: What are your recommendations for achieving the perfect texture and doneness in hamburger patties?

DL: For smash burgers you want your grill set to 400 degrees, the grill needs to be dry (no oil whatsoever). Press the patty into the grill and allow to cook 75% of the way on one side to give it a caramelized crispiness, flip then cheese and remove right away so they don't overcook. The average cook time for a patty at Paradox is 3 minutes. 

 

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EdNote: You don’t have to wait till Memorial Day to fire up the grill. Gather your friends and join in the festivities as we honor the mighty hamburger throughout the month of May.

Fearfully and Wonderfully Made Indeed!

For you created my inmost being; you knit me together in my mother’s womb. I praise you because I am fearfully and wonderfully made; your works are wonderful, I know that full well.
--Psalm 139:13, 14

When I read this statement above from the Psalms, the first thing that jumped out at me was the word knit. It producing a fascinating image,  the nine month process of being "assembled" by invisible hands, stitched together little by little, a miniature human being.

The second notion had to do with our astounding complexity as a human species. Think abut this. When fully unwound, the DNA strand in a single human cell is roughly 2 meters long, or 6.6 feet. However, the nucleus of a human cell is only about 6 micrometers in diameter, so DNA is tightly packaged within the cell to fit. This is similar to packing 24 miles of thread into a tennis ball. 

Now consider this: The human body contains roughly 37.2 trillion cells, with the exact number varying depending on a person's size. For example, a 2023 analysis of more than 1,500 papers estimates that the average adult male has 36 trillion cells, while the average adult female has 28 trillion. 

If you stretch the DNA strands from those 36 trillion cells and lay them end to end, the DNA from one adult male would stretch 36 trillion x 6.6 feet, which is 237.6 trillion feet or 45 billion miles. When Saturn is closest to the earth it is only 746 million miles away. 45 billion miles of DNA would stretch from Earth to Saturn and back 30 times. (Can someone check my math?)

I don't know about you, but this strikes me as pretty remarkable.

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1 mile = 5280 feet

Juicy Secrets: Insider Tips from Greg Toon of Famous Dave’s for National Hamburger Month

May is National Hamburger Month. It’s a time of celebration for burger enthusiasts across the United States. Every May, this culinary holiday pays homage to one of America's most beloved comfort foods: the hamburger. From backyard barbecues to gourmet burger joints, people indulge in their favorite patties throughout the month, reveling in the diverse flavors and endless variations that this iconic dish offers. 

Here at The Reader we thought it might be fun and useful to learn a few new tricks pertaining to making burgers. To do so we decided to ask a number of local chefs to share a little knowledge and trade secrets. Who doesn't want to learn a new trick or two? 

 

Greg Toon is the franchise owner and Operations Manager of Famous Dave’s. Toon started working at Famous Dave's in 2003 as a kitchen manager, moving up to GM the following year. In 2016 he purchased the franchise which he moved to a new location in Hermantown in late 2022.

 

Without further delay, here are some tasty insights from Greg Toon, who also reminded me that it is National Barbecue Month as well.

 

The Reader: What do you believe are the essential ingredients for a perfect hamburger patty?

Greg Toon: With any cooking, better ingredients used leads to a better outcome. Meats, seasoning, even the cooking methods (Smoked, flattop grilled, char grilled, baked) can change how the product comes out.

 

The Reader: Can you share any tips for selecting the best cuts of meat for hamburger patties?

GT: The general standard for BEEF meats is that "Fat equals Flavor."  It's not always the best for us to eat, but it really gives us that flavor that we like. Most of the time in stores you see 91% lean, and that is great for browning for chilis and other casserole type items. Grilling you're looking for more of an 80/20 blend. It's going to compress tighter and hold together better on the grill. It will also provide that extra moisture that you need to keep it from drying out during cooking.

 

The Reader: What cooking techniques do you use to ensure juicy and flavorful hamburgers?

GT: When talking grilling, a high temp to sear the meat is your best option. This will lightly crust the outside of the burger and keep the juices in the middle from running out as they cook. 

 

As far as flavorings go, there are many options that you can choose. Anywhere from mixing the seasonings in prior to making the patties so they are all throughout the meats, to seasoning and letting it sit to soak into the patties before they hit the grill, or sometimes waiting till they are about to get toppings, or pulled off the grill then dusting them with rubs and seasoning. That really is the great thing about Grilling season. You can make slight changes to what you cook and find that item that you really enjoy.

 

The Reader: Do you have any special seasoning blends or marinades that you like to use for hamburgers?

GT: Your classic seasonings for most meats start with a base of salt, black pepper, and garlic, then you can bring in whichever flavor you would like to add. Sometimes that depends on what toppings you are going to use on the burger. Things like type of cheese, how spicy you like to enjoy and other toppings that would be better with an extra seasoning node added.

 

The Reader: How do you achieve the ideal balance of toppings and condiments to complement the burger patty?

GT: Again, this is all a personal preference. Cooking here in the store we have guests that prefer just a plain classic burger, then others are adding toppings left and right. Again, this is what makes it enjoyable, the personal choices you have to enjoy your meal.

 

The Reader: Are there any unconventional ingredients or flavor combinations that you've experimented with in hamburger recipes?

GT: With the internet, there really is no end to what people have posted about their favorite toppings. Fried eggs, raw eggs. root vegetables, so on and so on.  Again, personal trial and, let's face it ERROR, have been the biggest drivers of what people will try. I think we have all seen Andrew Zimmer and what he is willing to try.

 

The Reader: Can you share your preferred method for cooking hamburgers (grilling, pan-frying, broiling, etc.) and why you prefer it?

GT: Well, our (Famous Dave's)/my personal preference is grilling. That fresh charred flavor that searing heat provides, to me, gives it the classic taste and texture that many of us remember about summertime, the smoky smells, and the aromas that fill the air just get you ready for a good meal and good times with friends and family. 

 

The Reader: How do you ensure consistency in flavor and quality when cooking hamburgers in a restaurant setting?

GT: The cooking equipment. Is it in proper working order? Is it cleaned regularly so it is keeping a consistent temperature? Buying a quality product. Have a seasoning that’s made the same every time, not just tossed together with a different flavor with each use. All of these factors lead to being able to make a consistent product that keeps people coming back. 

 

The Reader: Are there any additional tips or tricks that you've learned over the years for making outstanding burgers that you can share?

GT: When cooking the burger you should only flip it ONE time. Each time you flip it, you knock out juices that are in there and it dries out.  I've seen burgers that NHL teams would be happy to use at center ice. 

 

The Reader: What are your recommendations for achieving the perfect texture and doneness in hamburger patties?

GT: The best thing we now have access to is a quick read thermometer. Every meat has a minimum temperature that needs to reach for safe consumption. Then there are temps that need to be reached for best texture and quality. Oftentimes these numbers can be quite different, 20 to 50 degrees in some cases. Spending some time understanding how this affects quality can really make all the difference. I've heard it said that cooking is a science. The longer I have worked in this business, I can really see where this adage comes from. Sometimes the smallest details during the cooking process really affect the end-product, especially the consistency of what you're trying to duplicate.

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This story originally appeared in The Reader.

 

Proof of Life: Hostage-Taking Is Not A Game

THROWBACK THURSDAY
In light of the current hostage situation in Gaza, still relevant.

Yesterday I was listening to a documentary about kidnapping and hostage-taking on National Public Radio. At one time Colombia led the world in number of hostages being held for ransom. If I heard correctly the program said there were 3,000 hostages being held by the FARC or the rebels at any one time at its peak ten or fifteen years ago. (Somalia, I believe, is now the leader in this enterprise.)

In fact, there were so many hostages held that a radio station in Bogota created a radio program that aired on Sunday afternoons for the purpose of transmitting messages from loved ones whose husbands (usually) were missing. Wives would tell their husbands that they were loved, that they looked forward to seeing them again, that sons and daughters were starting school next week or graduating, etc.

One of the reasons many hostages don’t make it is that they lose hope of ever getting out. As a result, they do not exercise or take care of themselves. This attitude leads to self-destruction when in reality the hostages-takers have it as their aim to keep them alive because they are only worth money alive. This is a ransom situation.

To get someone returned a price must be paid. But the person paying that ransom wants proof of life first. Why give a million dollars for a dead man? Proof of life may consist of videos, tapes, letters… evidences that the captive is still there. At least this is the way it works in the hostage business.

As an aside here, it’s interesting the Bible talks about the human race as being hostages, that God sent his son, Jesus, as the ransom to get us back. One difference between that story and this is that in the Paul’s letter to the Ephesians God did this ransom transaction knowing we were dead. That is, we were “dead to God” or spiritually separated from life, which in the Biblical story began with being banished from Paradise or Eden where the "tree of life" was situated. This is a very unusual notion but a central concept related to the “good news” that Christianity was originally all about. (Interestingly enough, the hero in C.S. Lewis’s space trilogy* is named Ransom.)

But as I listened to yesterday’s program and thought about it my mind latched on to this phrase “proof of life” but I wanted to apply it in a different way. What is the evidence we bring to this world that we are alive? After we’re gone, what have we left behind that proves we have lived? Certainly our children are a legacy. Do my writings count? My art? How about our acts of selflessness?

What are the proofs that you are alive? What proofs will you leave that you have lived?

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Related Links: The Amazing Operation Jacques

*Out of the Silent Planet, Perelandra, That Hideous Strength

Originally published 2012

B&N Observations and a few notes about Hannah Arendt's The Origins of Totalitarianism

There was a time when visits to Barned & Noble were regular features of my monthly, and sometimes weekly, routine. Now, it seems, it has been a while since I spent an hour in a bookstore. 

Yesterday I did jst that, getting a feel forthe ambiance generated by shelves of books.

The big surprise was how large the religion section was. That's because a large percetage of Christians purchased their books through Christian bookstore 30 years ago. 

According to data from the Christian Booksellers Association, there were 75% fewer Christian bookstores in 2020 than there were in the 90s. The demand for Christian literature and study guides didn't disappear, and stores like B&N expanded their shelves to accommodate.

Here are a few other books that caught my eye yesterday.

And this one.

I believe I first became aware of Hannah Arendt (1906-1975) through a Sociology of Mass Movements class that I took in college. The idea of the class was more interesting than the class itself which was taught by a TA from India who read the lessons in a flat, non-engaged manner. 

Nevertheless, we were introduced to a variety of authors and ideas that we could explore on our own, and the topic has remained of interest even if the instructor was forgettable. (The textbook, however, was equality as boring as the instructor.)

Hannah Arendt's "The Origins of Totalitarianism" was considered a seminal work that analyzed the rise and nature of totalitarianism in the 20th century. Originally published in 1951, the book remains relevant, offering insights into the origins, characteristics, and consequences of totalitarian regimes.

Arendt begins by tracing the historical roots of totalitarianism, arguing that it emerged as a response to the breakdown of traditional forms of authority and social order in the modern world. She identifies imperialism, racism, and the decline of the nation-state as key factors that paved the way for the rise of totalitarian movements in Europe. The book then delves into the anatomy of totalitarianism, examining the ideologies and structures that underpin such regimes. 

Arendt distinguishes between two forms of totalitarianism: Nazism in Germany and Stalinism in the Soviet Union. Despite their differences in ideology, both regimes shared common features, including the use of propaganda, the cult of personality, and the suppression of dissent to consolidate power and control over society. (Sounds a lot like the direction we in America are headed today, does't it?)

Central to Arendt's analysis is the concept of "the masses" and their role in enabling totalitarian rule. Her ideas here dovetail with Eric Hoffer's observations as detailed in The True Believer: Thoughts on the Nature of Mass Movements. Arendt argues that totalitarian leaders exploit the atomization and alienation of individuals in mass society, manipulating their fears and desires to create a sense of collective identity and belonging. Through the use of propaganda and terror, totalitarian regimes seek to eradicate individuality and autonomy, turning citizens into mere instruments of the state. (Sheeple.)

Arendt also emphasizes the weaponization of hatred and the scapegoating of marginalized groups as tools for consolidating power and fostering social cohesion within totalitarian societies. (I'd be curious as to how Arendt, Orwell, Hoffer and their contemporaries would view the extreme polarization that has occurred here over the past 20 years.)

In the final section of the book, Arendt reflects on the enduring legacy of totalitarianism and its implications for contemporary politics. She warns against the dangers of authoritarianism and the erosion of democratic norms, urging vigilance and resistance against the forces that threaten to undermine freedom and human dignity.

Closing thought: What are the dynamics of oppression that we see at work today. Is your view of the future Utopian, Protopian or Dystopian, and why?

Overcoming Obstacles: Three Writers Who Have Inspired Me By Their Resilience

Their stories are all around us, people knocked down by circumstance who chose to rise again and carry on.

Yesterday I received a wonderful surprise. It was a small package from one of the three people featured in this blog post, Charlene Groves. Charlene is a writer who just happens to have been born blind. I was not yet a serious writer at the time, but we were kindred spirits, impelled toward creative expression. Somehow we hit it off and four decades later we're still in touch.... and she continues to inspire.

The package I received was a thumb drive containing stories and poems... which I am now mulling how to best share.

As many people know I suffered a stroke three weeks ago, a minor one by most measures, but it has incapacitated my writing hand. Rather than be discouraged at my handicapped I have drawn inspiration from others who have overcome obstacles far greater than mine. Here are three whom I have written about in the past. I hope you will read these brief introducti0ns.

John S. Hall, my grandmther's uncle, lost his sight in the Civil War. He went on to be founder and editor of two newspapers and published a wonderful book of poems called Musings of a Quiet Hour, which I now have in my possession.

Interview with John S. Hall, the Blind Poet of Ritchie County

Jean-Dominique Bauby was a French journalist as well as editor of the fashion mag Elle. His "charmed life" took a tragic turn after being stricken by a massive stroke that left him with "locked in syndrome." Despite being unable to move any part of his body he wrote a book about his life one letter at a time by blinking his eyelid. It is a poignant achievement that have repeatedly encouraged me over the years.

The Diving Bell and the Butterfly

I already mentioned Charlene at the top of this page. Here's a poem of hers along with a link at the end to another that I especially like.

Someday -- A Poem About Dreams by Charlene Groves 

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There are others, but here are three that came to mind for today. Who are some people who have inspired you?

Top Issues That Americans Are Anxious About

Here is a list of top issues Americans are concerned about...

According to Pew Research, 2024: 

Inflation

Health care costs

Partisan cooperation

Drug addiction

Gun violence

Violent crime

Budget deficit

Moral values

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According to a 2023 Chapman University Study:

Fears are ranked by the percentage of Americans surveyed who reported being ‘afraid’ or ‘very afraid.’

Top 10 Fears of 2023                                                    % of Very Afraid or Afraid

Corrupt government officials                                                      60.1%

Economic/financial collapse                                                        54.7%

Russia using nuclear weapons                                                    52.5%

The US becoming involved in another World War                       52.3%

People I love becoming seriously ill                                             50.6%

People I love dying                                                                       50.4%

Pollution of drinking water                                                           50.0%

Biological warfare                                                                         49.5%

Cyber-terrorism                                                                             49.3%

Not having enough money for the future                                      48.0%

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What I find interesting in these two lists are the things not included.

Issues Not Noted Above

Education
Climate
Energy
Abortion
Immigration
A.I.
Jobs
Free Speech and Free Thought

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Obviously the answers can be impacted by the way questions are asked, but a few of my biggest concerns aren't even on those first two lists. In part, it's because the media directs its viewers/listeners to other concerns, their concerns. It's just one more way the the narrative and the public's perceptions are shaped.

Two of my biggest concerns are the Energy Grid (specifically the compromises being made that will eventually lead to unreliability, blackouts and brownouts as well as skyrocketing costs) and the increased clamping down on free speech. I don't have a good feelng about where we're heading as a nation. 

Then again, this world is not my home. 

Related:
Are You Protopian, Utopian or Dystopian?