As the classic 70’s TV commercial suggests, nothing’s more American than baseball, hot dogs, apple pie and Chevrolet. To name a few of course, as arguably just as, if not more iconic than all of the above is the good ‘ole Hamburger.
That said, with the 4th of July Independence Day weekend right upon us at the time of this luncheon that took place several weeks ago, we decided to celebrate with an all-American themed luncheon, featuring a build-your-own burger station, fries and root beer floats. Neat-O! Never done that before, that’s for sure.
Which honestly beforehand, I was skeptical would work out for catering, as you know this type of food is usually time and temperature sensitive from kitchen to service. Especially the deep-fried fries. I was surprised burger joints even offered catering services. Yet I’ll be a hot-diggity-dog (or burger), it all turned out pretty darned good!
Suiting our budget and customer service criteria best, we ended up going with Burgers on the Edge at the relatively new Kapahulu Safeway complex, after having called around Teddy’s, Honolulu Burger Company and The Counter.
Getting right to it, let’s go down the line and check out the spread of our Burger, Fries and Rootbeer Float Americana luncheon extravaganza…
While our Burgers on the Edge catered luncheon spread included the basic essentials, there’s certainly much more options to choose if you visit their Kapahulu restaurant. All I’d really desire other than what’s here are sauteed mushrooms and swiss cheese, as I’m all about the Swiss ‘n Shroom burger, baby!
B.O.T.E.’s actually known for their Wagyu “Kobe style” burgers, which of course come at a premium price. Honolulu Burger Company’s premium-priced Big Island free range beef burgers are also amazing. Yet, this being a company-sponsored fixed budget luncheon, the “entry level” homestyle 1/4 lb. sirloin patties and basic toppings here works. Always does.
Let’s take a look at a few plates fresh off the “assembly line”…
Here’s an interesting question: Which way do you (or would you) build your burger? I build mine how The Shack does, with the veggies UNDER the burger patty. Not on top, whereas I think most folks put the veggies on top of the burger patty. The theory behind the veggies on bottom being that it prevents the “meat juices” seeping out of the patty from making the bottom bun soggy, while those juices also help flavor the veggies.
Specifically, my burger building sequence is like this (bottom to top): bottom bun with a light spread of sauce (usually mayo’) > lettuce > tomato > onion > pickle > burger patty (preferably with melted cheese, as is here) > Top Bun with a light spread of mayo’.
No matter how it’s built, whenever or wherever possible, I MUST have veggies in my burger, as it tastes “naked”, like something’s missing without it. Even just a few sliced onions helps, as I need that fresh and crunchy texture contrast to all the rich meaty-cheesy goodness.
OK, let’s do this…
Medium-rare doneness, thank GOD!…
Which normally I prefer my burgers cooked more towards medium, but being these were probably cooked at least an hour or more prior to being served, I’d much rather it be at medium-rare along with the moisture that comes with that, than to have been cooked to medium, and the residual heat turn it well-done and dried out at time of service. The burger’s doneness here was just about perfect, with the only thing I would have asked, is that it be a little warmer than it was.
Which is why I suggested to our office party planning committee that we (finally) invest in sterno chafing dishes to keep our catered luncheon dishes warm. We really should have had those kitchen basics a long time ago.
Back to the burger, while it wasn’t the premium Wagyu “Kobe Style”, the “homestyle” 1/4 lb. sirloin all-beef patty packed lots of flavor, while being adequately juicy. Apparently these are cooked on a flat top, and not flame-grilled, as there wasn’t any sign of grill markings or seared edges, yet it had a reasonably-browned crust that brought out the flavor of the beef.
Along with beef patty, equally as crucial to the makings of a great burger is a great bun, and Burgers on the Edge delivers, where, thank GOD again (I’m actually Buddhist), they TOAST the buns, along with liberally buttering it, along with a giving it a light sprinkle of finely chopped fresh parsley (nice touch!)…
It’s the attention to detail in these “little” things that make the sum of its parts all come together. Add to that the very fresh and crisp lettuce, ripe-yet-firm, thick-cut tomato, sweet red onions, tangy pickles and FANTASTIC spicy remoulade sauce (meant for the Sweet Potato Fries), and this was one EXCELLENT burger from Burgers on the Edge. Very impressive, especially considering it was catered. A “burgeriffic” 3 SPAM for Burgers on the Edge catered Cheeseburger.
As for the fries and sweet potato fries, they were seasoned perfectly with salt and surprisingly still crispy, albeit lukewarm (see my comment about investing in chafing dishes). The sweet potato fries tasted store-bought, unlike the one at Honolulu Burger Company, which have a more homemade taste and texture, and are the benchmark by which all others have to compare to. Still good though
The spicy remoulade was particularly outstanding, tasting almost identical to the most excellent remoulade they serve with the popcorn shrimp at the Ala Moana Mai Tai Bar. Good stuff!
Summing it up, I give their fries and sweet potato fries 2 SPAM Musubi, which is commendable, considering the dynamics.
Finally, let’s try the Mug® Root Beer Float, which I admittedly haven’t had one in YEARS!…
Pretty good, but too foamy. Mug was always like that though, where personally I’ve always preferred Barq’s. Also, the Root Beer soda was served at room temperature, so it quickly melted the ice cream from solid form, whereas, I like to scoop solid spoonfuls of vanilla ice cream out of my rootbeer float glass, with the root beer just “coating” it, if you know what I mean. It’s technical like that. lol
1 SPAM Musubi for the Mug® Root Beer Float. Served ice cold (and preferably in a chilled glass mug) and it would have easily rated 3. Served with a better quality ice cream (like Haagen-Dazs Vanilla Bean or Blue Bunny’s Homemade Vanilla!) and it would be a 5! Hey, one can dream, right? lol
Burgers on the Edge catering
Safeway Kapahulu Shopping Center
890 Kapahulu Ave.
Honolulu, Hawaii 96816
Tel. (808) 737-8866
The Tasty Island rating:
(3) Very Good. Considerable of another visit or purchase. (Supah’ Ono!)
P.S. Hawaii Five-O has been spotted all over the island filming their second season, whom I ran into a shoot several weeks ago while taking a detour drive home through Ala Moana Beach Park. Here they were filming again at their mocked-up “Waiola Shave Ice Stand”, converted from the otherwise daily concession stand on the Ewa end of the beach park.
Following are photos I shot at the Hawaii Five-O season 2 “Waiola Shave Ice” set at Ala Moana Beach Park (a.k.a. North Shore!), taken Thursday afternoon, July 14, 2011. Enjoy.
Five-O SWAT team extras on set waiting for their cue…
Hawaii Five-O’s police cruisers look almost like the real thing. Almost. HPD still uses Ford “old school” Crown Vics (with high performance package), while the reboot 2.O Five-O squad cars are based on the current late model Chevy Impala…
Also notice Five-Os cruiser code of conduct message here says “Integrity. Respect. Honor”, whereas HPDs cruiser message reads “Integrity. Respect. Fairness”.
However, the license plates are the same as HPD, with “HPD” as the first part of the ID.
No one around that looked like “Uncle Niel”, except for this here “Governor’s Vehicle”…
Incredibly (I don’t think they were affiliated), there were also some guys parked right by the set there selling Hawaii Five-O t-shirts…
Other than “another day at the office” for the cast and crew of Hawaii Five-O season 2, it was pretty much just another relaxing day for everyone else at beautiful and sunny Ala Moana Beach…