PLAY
GOURMET BURGERS
FORGET THE DOLLAR MENU - TRY A NEW SPIN ON THE CLASSIC BEEF PATTY
BETH BEAVERS
Michael Bednar sinks his teeth into a thick, all-beef patty covered with smoked bacon and cooked to a perfect medium, still a little pink in the center. The burger is smothered in a creamy, almost sweet gouda cheese and a homemade chipotle-cocoa ketchup.
Bednar, Kansas City, Mo. junior, waited in a continuously growing line for at least 15 minutes for the burger. But this burger is special—and worth the wait — because it's a smoke burger prepared at the Burger Stand, a small kitchen that operated out of the back of Dempsey's Irish Pub, 623 Vermont St., before relocating to The Casbah, 803 Mass St., this summer. "I like how they take the burger, which is an American institution, and add unique ingredients," Bednar says.
The owners of the Burger Stand know everyone likes burgers, and opened the restaurant to add their own spin to a classic," The
from around the world, from Latin America to Ireland. "Simon is always coming up with new flavors," Codi Bates says. "It's like fine dining, but much simpler and special."
She says the burgers are special because of the superior quality of the meat. The owners also buy and use local produce and products when they can. Their buns come from Wheatfields Bakery, 904 Vermont St., or Farm to Market, a bakery based in Kansas City. The
photo illustration | Sarab Hockel
IT'S LIKE FINE DINING BUT MUCH SIMPLER AND SPECIAL.
- CODI BATES
  CO-OWNER OF THE BURGER STAND
burger is a good conveyer for any flavor," Codi Bates, co-owner of the Burger Stand, says. "Burgers are familiar, but just adding different ingredients changes it."
Part of what makes the Burger Stand unique is co-owners Simon Bates and Robert Krause's experience with fine dining. While creating new menu items, they draw inspiration
micro greens are grown locally and, if a customer requests a tomato, it probably came from the
personal garden of one of the chefs.
However, The Burger Stand isn't the only place specializing in gourmet burgers. Henry T's, 3520 W. 6th St., gives their customers the option to take a basic, half- pound or three quarter-pound ground sirloin burger and jazz it up with eight different styles, says owner Sean Gerrity. Options include burgers dipped in buffalo sauce, basted in barbecue sauce, or sprinkled with Cajun spices. There is even a "Burgundy style," which is covered with onions and mushrooms that have been sautéed in steak sauce and Burgundy wine. Henry T's expanded the burger options eight years ago because of customer demand. Even vegetarians can enjoy the unique styles offered, Gerrity says. Henry T's serves a black bean burger and a garden burger.
At the Burger Stand, vegetarian options like the falafel burger and Romesco lentil
burger are always big sellers, Bays says. "We like to have different options for people who don't want red meat," she says. "They crave the burger, but not the meat."
Do you want fries with that? Don't settle for the standard quarter pounder from a local fast food joint. Try options like the falafel burger at the Burger Sand or Pepper Jack & Bacon at Henry T's. Both venues offer tasy and diverse burgers to choose from.
True to form, these burgers also come with a twist. The falafel burger is served with a cool tzatziki sauce, red onions and pickled cauliflower while the lentil burger is served with feta cheese, marcona almonds, green beans and a roasted red pepper sauce.
BEST BURGERS
Codi Bates, co-owner of The Burger Stand, says the Black & Blue burger is the most popular burger on the menu. The Black & Blue Burger is made with a black-ening spice, maytag blue cheese and granny smith apple chutney. Pair it with some truffle fries for the ultimate Burger Stand feast.
Sean Gerrity, owner of Henry T's, says the most popular style of burger is the Pepper Jack & Bacon Style. This style comes with pepperjack cheese & smoked bacon and a side of Henry T's jalapeño mayonnaise.
Pachamama's, 800 New Hampshire, serves various versions of the Star Bar Burger, a delicious, thick steak burger. Get it with emmentaler cheese, apple wood smoked bacon and portabella mushrooms for a unique but familiar taste.
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> L. Collins, CNAH
student involvement
BY NICOLAS ROESLER
nroesler@kansan.com
A new student organization on campus is trying to bring sustainable energy issues facing the country to students at the University of Kansas.
The KU Energy club aims to educate students about energy by bringing together students with key players in the energy field such as industry leaders, policy makers and academic faculty, to openly discuss all methods of energy reform and the energy issues today.
"The coal plant is a big issue right now," said Greg Loving, KU Energy Club co-president and a junior from Salt Lake City. "So we could have somebody from the industry, a government official, and somebody who's protesting it. I think when you have all that dialogue is when you really get some positive interaction."
Loving, along with co-president Brian Larkin, a senior from Garden City, sought help from the KU Energy Council in establishing this new club.
The KU Energy Council is a group of 15 distinguished professors from the schools of engineering and business. Its main goal is to heighten the awareness of energy research at the University. For three years, the Energy Council has studied fossil fuels and worked with policy makers to affect how Kansas handles its energy.
GOALS OF ON-
CAMPUS GREEN
GROUPS:
KU Energy Club:
· Promote the collaboration of academia, industry leaders, policy makers, and students with interest/expertise in the energy field
· Encourage positive discussions on solutions to energy challenges
SEE ENERGY ON PAGE 3A
Environs:
- Promotes environmental awareness
- Encourages sound environmental practices within the university and Lawrence
- Source. http://www.
ku.edu/students/orgs/
Emerging_9499.html
- Opportunities to gain experience towards the same end
Howard Ting/KANSAN
Jill VanCoeverne, operator of the Jayhawk Ink Print on Demand, assembles a textbook from scratch in less than 8 minutes. VanCoeverne explains that it took less than a day to get trained on the five-step process in assembling the textbooks.
- Provide KU students with educations supporting environmentally sustainable design
Source: http://groups.
ku.edu/~environs/
Emerging Green Builders:
Howard Ting/KANSAN
New program offers cheaper books to students
BY KELLY MORGAN kmorgan@kansan.com
This summer, Hewlett Packard selected KU Bookstores to house a pilot for its Print-On-Demand book printing program. The program brings a publishing center to Jayhawk Inc. on the second floor of the Kansas Union and now allows them to quickly create textbooks and other course materials for a fraction of the cost. While only a few months old, the program has quickly gained popularity among departments on campus.
"It has been a much higher volume than what we intended," said Estella MCollum, director of KU Bookstores. "We've probably produced around 5,000 books in a month. It's been incredible."
The draw for many of these departments lies in the removal of the hassle that comes with printing books off campus.
"If I were to go off campus to another place it would probably take about a week to 10 days to get," said Robin Holladay, administrative associate senior for the English department. "Here it was done in four days."
"If a student were to come up to us and say that we were out of a certain textbook that they needed, we could just tell them to go grab a coffee and when they come back the book will be ready for them to pick up," McCollum said.
Books not bought individually can be created in as little as eight minutes.
The final product is a neatly bound book complete with a laminated cover.
"The cover is a lot better."
"The cover Holladay said.
"What sold me on it is the fact that you can take your file, send it to them and they download it and do whatever they do with it printing-wise, and it really comes out clear and crisp."
"One example of a course where we were able to significantly decrease the cost of the books was with Professor Holmes' psychology
"We've probably produced around 5,000 books in a month. It's been incredible."
For students, the Print-On-Demand program means cheaper book options on the shelves of the KU Bookstore.
ESTELLA MCCOLLUM Director of KU Bookstores
and his course packs." said Rachel Barnes, custom materials buyer for KU Bookstores. "It used to be $45, and we've gotten it down to $22."
from the bookstore's ability to cut production costs by not having to pay for shipping or labor.
The price decrease comes
"We are really here trying to provide a good service." McColum
In the future, KU Bookstores would like to expand its services to further accommodate the needs of students and members of the Lawrence community.
said. "We don't want students to feel like we're robbing them, ripping off. It's just kind of changing that perception of what we're here for."
"Wed like to go past even publisher and custom course materials, into individual creative works," McCollum said. "Whether it be for a class project or just personal interest, we want to allow students the ability to come in and easily print their own materials in a bound format."
— Edited by Abby Davenport
index
Classifieds... 6B
Crossword... 4A
Cryptoquips... 4A
Opinion... 5A
Sports... 1B
Sudoku... 4A
All contents, unless stated otherwise, © 2010 The University Daily Kansan
Students keep smoking despite statewide ban
New bill poses fines for smoking in designated public areas. Despite the proposed benefits, many smokers are dissatisfied. STATE | 2A
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