Can't Beat the Meat: A Burger Blog

5 Burgers a Week - Probably Not a good idea

2011-03-07T08:00:00.000-08:00

Just stumbled across this article from the UK. Click HERE for the link. As it turns out, eating too much red meat can increase your risk of bowel cancer. So, if you have been living under a rock for the last 15 years and haven't heard about the dangers of too much red meat - here is your notice: Don't eat too much red meat.

The recommendation that they ultimately give is that you should eat no more than 90 g of red meat (~1/5 lb) per day. They also would only actively recommend cutting back to people eating over 140 g (~1/3 lb) per day.

Now before you go into a blind fury of despair because you are worried that your favorite Burger Officinato is dying of bowel cancer you should know about my diet. I actually eat vegetarian probably 3 times a week and my intake of red meat is limited to about once a week plus whatever burgers you see me blog here. Soooooo, don't worry. I will most likely get hit by a car on my bike or get some other type of cancer from my work in lab before I get colon cancer.

Liquid Nitrogen Dipped Burger?!

2011-02-28T08:00:00.000-08:00

Just read this blurb about a guy who is cooking hamburgers that are dipped in liquid nitrogen. Click HERE for the article.

I am still trying to wrap my head around procedure of a liquid nitrogen dipped burger. Is he doing it before or after cooking? And is the burger served cold? Does that explain the crunchiness? Is that your lips cracking from freezing?

Give me your thoughts and opinions. I am stumped on this one.

Super Duper Bacon Burger - Tony's Restaurant, Birch Run, MI

2011-02-20T20:34:00.000-08:00

On I-75, about 90 minutes north of The Motorcity, is Birch Run, MI. Birch Run may be most well known in the region for it large outlet mall, but it also boasts a plethora of roadside amenities. One of the many food establishments on offer at Birch Run is the locally owned and operated Tony's Restaurant. An American diner of some notoriety, Tony's has made a name for itself by serving stereotypical american diner cuisine with a twist: bacon. Bacon can be ordered on pretty much everything. And when you order bacon, you get a FULL pound of bacon on your item. Crazy: yes. A cardiologist's dream: yes. Does is taste good: .....let me pontificate.

So, naturally, at Tony's I wanted to experience an item with bacon. Therefore, when I saw the Super Duper Bacon Burger, I knew I had met my meal. True to form, the Super Duper Bacon Burger was loaded with at full pound of bacon. However, I must admit that I was somewhat disappointed with the bacon. It is obvious that Tony's is banking of quantity, not quality, in making it's name in porcine products. The bacon was SUPER greasy and very chewy. But what do you expect when everything on the menu can be ordered with bacon? The chances of getting 'thick, peppered bacon from heaven' are probably pretty slim with that sort of business plan. Besides the bacon not much else about the burger had many redeeming qualities. The burger itself was VERY overdone and honestly pretty tasteless. It wasn't very salty like corn-fed beef, but it didn't really have that hearty meaty taste of grass-fed beef. Honestly it seemed as though it was just a dry, warm, brown platter for holding up the bacon. The tomato and lettuce with the burger were nothing to write home about, and the bun was your typical kaiser roll bought at most food service companies. Now, I have to say that I am not necessarily sad that I ate at Tony's. It was definitely something that I had on my 'list of things to experience before I leave Michigan'. However, Tony's has also NOT earned a repeat customer. The experience was enough, and pretty much the only thing.

Super Duper Bacon Burger - *** 3/10

Other Perks of Tony's: Breakfast might actually be kind of good there and the service was pretty good. The perk is the experience.

iPads and Burgers finally MEET!

2011-02-16T06:28:00.000-08:00

This is a cool idea. At the up-and-coming chain Stack'd: Food Well Built every table has an iPad and you build your burger on the iPad. The order is then recieved in the kitchen and promptly brought you.

Cool gimmick. Hopefully they spent some money on the burgers, too.

Here is the article about it: CLICK HERE

Buffalo Burger - Maddox Ranch House Drive-In, Brigham City, UT

2011-01-05T07:40:00.000-08:00

On the northern reached of Utah's Wasatch Front lies the small town of Brigham City. Named after the 2nd President of the LDS Church (Mormons), this lazy little town honestly does not offer a broad selection of culture or excitment. However, it is home to a marvelous establishment by the name of Maddox Ranch House. Maddox is a family owned operation since World War II (~1949) that has been serving generations of Utahn's, myself included. While most of the items, both in the restaurant and drive-in, are your typical American affair, Maddox has gained local fame for with the help of the American Bison. Maddox serves what they call a Buffalo Burger, made from "all-natural bison". For those who are interested and nerdy: We are assuming that Maddox is talking about the species Bison Bison, also known as the American Buffalo AND the American Bison. In popular culture this same species has been referred to as both a buffalo and a bison. There IS one other species of 'bison', the European Bison (Bison Bonasus). Both of these species are distinct from "TRUE" buffalo, which are the animals popularly known as the Water Buffalo (genus: Bubalus) and the Cape Buffalo (Syncerus caffer).

One thing that you must know about buffalo is that is it much leaner than your typical beef (2 g of fat per serving as compared to 8-10 g in beef according to one source LINK). With this in mind it is important to make sure that you don't lose the juiciness that everybody loves in a burger. Unfortunately for Maddox, they apparently did not account for this factor. The burger from Maddox, beside being a 'desert burger' with no garnishment and a bun I won't even comment on, was quite dry. This could be from overcooking, which was true. But it could also be from a lack of anything besides pure buffalo meat, which could be a pro in most circumstances, but with buffalo a little egg white or worcestershire sauce can make a big difference in the burger without significantly altering the taste. Fortunately I love the taste of buffalo. It is a much sweeter meat that resembles the taste of real grass-fed beef, but with just a hint of 'gaminess' which is actually refreshing and good rather than off-putting. All-in-all the Buffalo Burger from Maddox was kind of a FAIL. But to experience Buffalo meat is something that everybody should enjoy. Come to my house and I will make you one (my dad gave me a bunch this fall!).

Buffalo Burger - *** 3/10

Other Perks of Maddox: Cool atmosphere, they serve a lot of other buffalo meals in the restaurant, they have good tots!

HAPPY NEW YEAR!!

2011-01-03T07:53:00.000-08:00

Hello Burger Lovers!

Sorry for the hiatus. I needed a break. But now I am back and hopefully I have committed myself to a more realistic pace of burger blogging. When I got back into the game I was trying to shoot for something to post every week. Not only did I fail at that, but I burned myself out a bit. So I am setting the bar low and if I feel like I can do more I will. You can expect from now on about 1 review a month, maybe 2 if I am feeling saucy. I will try to post other burger related items from time to time as well.

There. I have set out my meat-ifesto of sorts.

A review of something I ate in Utah quite a while ago is in the works for this week and should be out on Wednesday.

Happy New Year and may the beef be with you!

Doc

Niman Ranch All Natural Burger - Wasatch Brew Pub, Park City, UT

2010-09-28T06:21:00.000-07:00

High above sea level in the cradling arms of the wasatch mountains is Park City. Famous for being one of the greatest ski areas in the world and the home of the internationally renowned Sundance Film Festival. Park City is something of a microcosm of rustic-feeling worldly pleasure in a state largely ruled by the Latter-Day Saints. When Greg Schirf first came to Utah in 1986 from Milwaukee I can imagine his shock and awe to find there were no brewpubs in the state. So, he took it upon himself to create Utah's first brewpub, Wasatch Brewing Company. Wasatch Brewing Company started in Park City, and it's headquarters remain there to this day. When the wife and I were in the 'homeland' on a visit we ventured to Park City to partake of the glory known as the Acoustic All Stars and in particular to see one of my very, very best friends, Greg Downs, play in the festival. Needless to say, I wanted a burger and we found ourselves sitting in the Wasatch Brewing Company drinking Polygamy Porter and my wife checking out the 'hot' waiter.

When I tell you that I ate the Niman Ranch All Natural Burger, you know about as much as I do regarding food lineage/pedigree. The menu gives no information as to what is Niman Ranch, or why they call it All Natural. Overcooked and dry, the burger left a bit to be desired. Having had extensive experience with both corn-fed and natural (grass fed) beef, I have to say that natural burgers have the edge on taste. This burger, though, did not. It didn't really taste like anything besides cooked protein. It wasn't even very savory or salty, owing to it's 'natural' origins. The cheese was good. Real cheddar, but you can't overcome a blah burger with average cheese. The bun was also good, but again you cannot overcome the defect that was the burger. I don't really even have more to say about it. I hope that it was an off night at Wasatch, because the atmosphere was cool and the rest of our service was great. Better luck next time, Wasatch.

Niman Ranch All Natural Burger - 3/10 ***

Other perks of Wasatch Brewing Company: The Polygamy Porter was GREAT (Very complex flavor with a definite essence of earthy coffee-ness at the end. Super Good.), the John Daly was also GREAT (Sweet Tea Vodka and Lemonade. Arnold Palmer for the serious drinker! YEAH!). The appetizer, Coconut Shrimp was out of this world, the service was great, and the atmosphere was really cool.

VOTE!!!

2010-08-30T08:20:00.000-07:00

Just wanted to make a plug for the survey on the right hand side (scroll down a bit).

I want to know what the consensus is for how a burger should be cooked. Currently I ask for medium rare, but if the masses state differently I will change for the blog-o-sphere.

-Doc

MEAT!!!

2010-08-28T08:01:00.000-07:00

For the carnivores, which I assume that at least some you are.

- Doc

Scones - Merritt's Country Cafe, Boise, ID

2010-08-26T11:44:00.000-07:00

Well deserving of their own entry even on a burger blog are the scones at Merritt's. There is nothing better at 1 am than a Merritt's face-sized scone. In fact, there is not much better at any time of the day, really. Always made fresh and always huge, the scones come in three basic flavors: plain, cinnamon and sugar (coated like a FUR coat! Thick and sweet.), powdered sugar, and Dutch Babies (powdered sugar with lemon wedges). This is what Merritt's is known for and excels at. If you are going to go to Merritt's you should be going there for the scones.

Merritt's Scones - 11/10 *********** (....but this one goes to eleven.......)

TOP TEN!!

2010-08-24T11:28:00.000-07:00

Well I have finally gotten to the point where all 10 burgers in the Top Ten are burgers that I have officially reviewed and are deserving of the honor!

Welcome to Bardenay's Charbroiled Ground Chuck Burger. Enjoy the view from the Top while it lasts!

- Doc

Trucker's Special - Merritt's Country Cafe, Boise, ID

2010-08-24T10:28:00.000-07:00

It's 3 am. You ate dinner at 7, partied hard, and now it is time for 4th meal (Thank you, Taco Bell). In Boise the decision of where to eat is easy: Merritt's Country Cafe. I am sure that at 3 am Merritt's looks better than at 3 pm, just like a bar looks better late at night. Merritt's is not much to look at, but you don't go to Merritt's for high class dining. Merritt's is a treasure of the Treasure Valley known for being open 24 hours a day and super-awesome-amazing-giant scones. I went for the scone, but was enticed by the Trucker's Special.

The name itself rings of dirty toilets and a long day's travel. But you have to give it to 'truckers', they usually eat some pretty tasty food, even if it means an early, artery clogged death. The Trucker's Special consists of two burger patties, a slice of both American and Swiss cheese, and your choice of ham or bacon. Lets start with the last first. I chose ham, although I could have been fooled. I only know there was ham on the burger because I can see it in the picture I took. It looks like good ham, but I never tasted it. Next is cheese. First I will say that I am not a cheese snob! I admit that I still enjoy eating Kraft Singles processed cheese and Easy Cheese with Wheat Thins. However, there is only so much processing that can happen to a "cheese" before it 'jumps the shark', if you catch my drift. The Trucker's Special definitely flirts with the edge of what you can call cheese. Yes, it they were yellow and white (the appropriate colors for American and Swiss). Yes, they were salty and gooey like cheese on a burger should be. But all I could taste was the artificial, mostly hydrogenated oil, cheese flavoring. It put all the other flavors of the burger to shame. The hamburger patties didn't really call for any special attention, either. Definitely just your regular old frozen, corn-fed, beef patties that are cooked until they are just a bit dry. All in all, I would say that the Trucker's Special should stay where it is. Way down on the burger list of Merritt's where only the truly brave dare venture. Don't get me wrong, I ate the whole thing and I would definitely say that it was not the worst burger I have ever had. However, with all the splendor of life and the many, many burgers that are out there I doubt that the Trucker's Special will cross my lips again.

Trucker's Special - 4/10 ****

The Perks of Merritt's: It is open 24/7, they have a Juke Box, and SCONES (see the upcoming post!)

ICE CREAM POTATO!!

2010-08-18T07:38:00.000-07:00

Not a burger, but definitely something worth seeing.

Yes folks! That may look like a potato, but it definitely tastes like ice cream.

Ah Idaho.........

Charbroiled Ground Chuck Burger - Bardenay, Boise, ID

2010-08-17T05:49:00.000-07:00

The City of Trees - Boise, ID. Yes, I know that most people think of Idaho as a backwoods, outlander state. But if you have ever been to Boise you might change your mind. Boise offers some of the nations best outdoors, culture, and the best college football team in the nation. Something else that you may not know about Boise is that it is home to one of the largest Basque communities outside of Europe. (Click here if you like find out more about the Basque people) Basques are a small ethnic group hailing from the south of France. They boast a rich heritage of dance, music, and most importantly food. Bardenay is a restaurant/distillery, founded April 2000, located in the heart of the Basque district of downtown Boise. Claiming to be one of the first restaurants that is also a distillery, they serve up some tasty eats and some wicked drinks. Suggested to me by the ever wise Red Beard, I ventured a taste of Bardenay's Charbroiled Ground Chuck Burger.

First of all, Bardenay has an awesome setup. The Basque district is beautiful, Boise has awesome weather, and the porch is on a pedestrian only street. Perfect setup. The burger comes to the table looking fabulous! Dark brown crusty bun, melty REAL cheese, and bacon draped over the patty. The bun was perfect! Just a bit crusty, almost stale, with a soft center that caresses the food inside and soaks up the juices. The cheddar (yes REAL cheddar) is Tillamook brand. Which if you have ever lived in the Oregon/Idaho area know is of unquestionable quality. In fact, Tillamook Medium Cheddar was awarded the world's best at the 2010 World Championship Cheese Contest. Bardenay has an interesting take on the other toppings. First, the burger, cheese, and bacon are on top of the veggies. Not terribly novel, but also not the norm. The burger comes with sliced tomatoes and shredded lettuce. In the lettuce is was a mayo-type mixture that was almost like coleslaw, but less sweet, more savory, and very refreshing. It reminded me of the burger-stand burgers you get at lake resorts all over the US. Only this was high quality instead of just an easy way to put more toppings on. It complimented the dark and savory flavors of the cheese and bacon exceptionally well. The burger itself I will admit was a bit 'ho hum'. It was overcooked a bit (I always ask for medium-rare), not too salty, but not overly tasty either. To be perfectly honest I guess it was probably a frozen patty from a food supplier. Definitely not the worst, but it is definitely was is holding this burger back from true greatness. All in all, the burger gets a thumbs up, though. I would definitely recommend a stop at Bardenay's for good drinks and some sweet food.

Charbroiled Ground Chuck Burger - 7.5/10 *******`

Other perks of Bardenay: It is a distillery! Mamadoula had what she terms 'the BEST mojito'. The list of liquors and drinks is EXTENSIVE. They also had a bunch of local beers (I had Sockeye Brewery IPA which was very, very hoppy but good), Bardenay is one of the few places I have been that offer Sweet Potato fries!!!!, cool locale, and Boise is awesome.

Burger Mania/Vacation

2010-07-31T13:02:00.000-07:00

Hey Burger Nation,

Just wanted to give an update. I have now been on vacation for 48 hours and have eaten 4 burgers. Just got back from eating an awesome burger at a place called Bardenays here in Boise. Look for the blog soon!

12 days of vacation left. Lots of burgers left too.

Doc

Sent from my new Android!

Can't Beat The Meat is heading WEST!!

2010-07-22T18:51:00.000-07:00

Hey Burger Lovers,

Can't Beat the Meat will be in Northern Utah and the Boise, ID areas for a couple weeks. I need suggestions on where to find some good eats. If I eat the burger you suggest you will get a shout out and maybe even a special surprise.

I NEED YOUR SUGGESTIONS!

Thanks,
Doc

Welcome to the Top Ten - Blimpy Burger

2010-07-22T17:52:00.000-07:00

Despite it's shortcoming the Blimpy Burger is still a winner overall. With time and figuring out the secret combination of toppings the Blimpy Burger could definitely move up this list. But for now, enjoy the scenery of the TOP TEN.

Welcome, Jim.

Quad w/ Cheese Blimpy - Krazy Jim's Blimpy Burger, Ann Arbor, MI

2010-07-22T17:15:00.000-07:00

Small, kind of dirty, rubbing elbows with the cook, but an experience not to be missed. This describes a trip to Krazy Jim's Blimpy Burger in Ann Arbor, MI (Boo Wolverines! ....Sorry, I am a State fan). Serving the fans in Ann Arbor and the student body of the University of Michigan since 1953 (which they also claim as the oldest burger stand in the AA), Krazy Jim's is a local favorite. Just look for the place with Snowbears in the winter at the corner of Packard & S. Division. Krazy Jim's is one of those places that lets the customer design the burger for themselves. They claim that a Blimpy Burger can be ordered in over 2 BILLION combinations! The math behind this number derives from the choices as they have "four burger sizes, six cheeses (you can order all of them, some of them, or no cheese at all), four different bun types, nine different grilled items (you can get all, some, or none of them) and twelve different condiments (again you can get all, some, or none)." Therefore, a Blimpy Burger is more a personal thing. Let me take you into MY Blimpy Burger.

First, I was instructed on how to order. Grab a tray. Then move down the line and answer questions as they are fired at you. First choice: Do you want something from the fryer? Fresh cooked fries and onions rings. Mmmmmmmm.......That is all I have to say about that. Next choice: how much meat? I, feeling adventurous, ordered the "quad" [4 patties] not knowing exactly how big the patties are. I was glad that I ordered the quad because each patty is a little ball approximately 1-1.5 inches in diameter. This is then smashed flat with a spatula and cooked to medium/medium-well (there is NO room for medium-rare in these). I am not really a fan of this method of patty making as the meat can be overly tough, but I figured I would give it a chance. I chose a kaiser bun, added some bacon, and requested provolone cheese rounded out with mayo, mustard, and ketchup. Not a fancy or overly ornate burger, but I can tell you that I was salivating like a rabid dog. Some of that could possibly be due to that fact that they make you stand and watch your burger being cooked less that 5 feet from your proverbial piehole. You are just standing there waiting and watching your burger cook in all it's goodness. Thankfully the staff is incredibly friendly and entertaining, so it goes by pretty quick. Finally I get the burger and dash for a seat. It should be noted at this point that Krazy Jim's proudly proclaims that they "grind their own meat fresh daily". This is a statment the I fully believe. The burger, while being a little over cooked, was delicious. It really tasted more like they had ground up a good steak and made hamburger out of it. Still juicy, full of savory flavor, and just a bit crumbly. It was a beautiful thing. The rest of the burger complemented the meat well, however I will add a caution. The meat is very savory and quite salty. I don't know if it was the particular combination I ordered or if it is just the style of burger at Krazy Jim's, but I got a bit overloaded on the saltiness of the meal. Perhaps a different combination might alleviate the issue. Overall, though, the burger was a winner. This is definitely a place I will visit again, and I have a feeling a champion may exist in Krazy Jim's menu. Maybe Bo was actually thinking of Krazy Jim's when he made his infamous sign --> "Those who stay [and find the magic combination of burger and toppings] will be CHAMPIONS!"

Quad w/ Cheese Blimpy - 8/10 ********

Other perks of Krazy Jim's Blimpy Burger: Ann Arbor is a really cool place [if you can get over all the Wolverines walking around ;)], very friendly staff, an interesting atmosphere, and old school bottled root beer, fresh from the fryer steak fries and onion rings (MMMMMMM, yeah!).

Hair of the Dog - Detroit Beer Co., Detroit, MI

2010-07-12T05:21:00.000-07:00

Shadowed by Comerica Park and Ford Field in the heart of the long famous (and now possibly defunct) Motown lies the Detroit Beer Co. Started in 2003, this establishment offers good times, good sports (sometimes. In the 'D' you never know.), tasty microbrews, and of course pub food. My brother-in-law was in town and I wanted to show him the heart of Detroit and I was hungry, as usual. So we made a stop at the Beer Co. and I was introduced to a burger dubbed Hair of the Dog.

First of all, the name is at once repulsing and intriguing. It actually makes me think that Uncle Ted (Ted Nugent to those of you not from Michigan) came up with the name. I can in no way figure out why it is named such, but it is a pretty sweet name. The line up on the Hair of the Dog is as such: 1/2 of burger, smoked bacon, and a PERFECTLY fried over-easy egg. Notice the PERFECTLY fried over-easy egg. Now when I say perfectly fried I mean the egg was just a little brown and crispy on the eggs, the white was totally cooked (no 'runnies'), and the yolk was completely liquid. A breakfast dream! But I believe that is where this burger loses some points. The burger was indeed good, but nothing great. Cooked a little past medium-rare, but nothing I couldn't stomach. The bacon was thick, crispy, and delicious. So here I am eating the burger and enjoying it quite a bit. I actually pretty neutral on the eggs on burgers. Normally they don't really add much except for some texture and extra protein. But the Hair of the Dog and it's perfectly fried egg was different. I took a bite of my then lunch and was instantly transported to a campfire breakfast?! Over-easy eggs with lots of yolk and delicious bacon. Huh? Confusing, I know. Everything was good, but the flavors of breakfast were just a bit too strong for the burger-fare I was enjoying up to that point. Don't get me wrong, I would eat the Hair of the Dog again. Maybe next time it will be brunch though.

Hair of the Dog - 6/10 ******

Other perks of the Detroit Beer Co.: Good microbrews (I had the Local 1529 IPA and was quite pleased), awesome criss-cut fries, and a cool location with a building in downtown Detroit very close to Comerica Park and Ford Field.

Terry's Turf Club Annotation: GIANT 'SHROOMS!

2010-07-09T05:57:00.000-07:00

My good friend Hark, who went with me on my journey to Terry's, reminded of their vegetarian option. As is custom for most burger joints the vegetarian option is simply a burger with a large portobello mushroom instead of hamburger. Hark had ordered the mushroom version and we were enjoying the scenery and lovely conversation while waiting for our food. Suddenly the cook, or some other official looking kitchen staff, appeared with a hand behind their back. "Is this big enough?" they asked as the BIGGEST mushroom I have ever seen from emerged from behind his back. It measured probably 6 inches across and an inch or more deep. As I remember, she wasn't actually able to eat all of it due to it's massiveness. Hark reminded me today of how good it tasted (I didn't have any but she was and is still raving about it).

Carnivores and herbivores alike, if you are in Cincinnati head to Terry's.

Also check out Hark's music if you are in the Cincinnati area!

I AM BACK!!!!

2010-07-04T12:44:00.000-07:00

My deepest apologies and my most sincere regrets to my fellow burger lovers. My life has been consumed in the ever-widening jaw of medical knowledge these last few months. But, alas, I have emerged from the abyss alive and triumphant (At least I think so. I don't get my board scores back for another ~6 weeks).

Look forward to some delicious reading! I have not stopped eating the most beautiful of cow's creations. I simply have not had a chance to vomit my horrible prose upon the blog-o-sphere. Sit back, relax, pop a beer, and check back for more banter soon.

- Double Doc (The Burger Boy!)

Terry's Turf Club Burger - Terry's Turf Club, Cincinnati, OH

2010-07-03T14:42:00.000-07:00

WKRP. The Reds. Skyline Chili. What do all these thing say....Cincinnati. Recently our crew took a trip to visit some of our favorite people. Not long before we ventured down, Red Beard (as we will call him) sent me a text stating that he had had 'a religous experience' eating a burger. If that isn't a sign for me to try a burger then I have no idea what one is. Come with me on an adventure, my friends.We are going to a magical place called Terry's Turf Club.........

First you enjoy a drive along the beautiful Ohio River on your way. Enjoy the scenery as you go from upscale homes to Ghetto to Industrial sections (essentially every kind of neighborhood). Finally you stop on the street and see what is quite plausibly a house that looks like there is a party happening. You have arrived at Terry's. Luckily our host's were wise enough to take us early in the evening on a weekday, because there is already a line. While you wait you can hang out in the front on what appear to be a row of old theater seats and order a drink from the bar if you would like. After a reasonable wait you enter what is quite literally a house party! Wall to wall people crammed with what was probably a large living room. After sitting down one of the very nimble House Host's (waitress) arrives....

Margo (HERE IS YOUR SHOUT OUT!!!), our very lovely waitress, explains to us new comers what is going on: Good burgers, and beer. That is pretty much it on the menu. But these are not just a 'I'll have a cheeseburger' burgers. Anyway you want it, you can have it. I don't remember exactly what the 'special' toppings of the day were when I was there, but I know that one of them was a mushroom I had never heard of. For myself I chose I had a cheese called haloumi, grilled onions, banana peppers, and a man-size portion of beef. Order some fries, which indeed taste like my father-in-law makes at home, and order beers from around the world. After a very reasonable wait time (which is a major thumbs down from a lot of reviewers online. FYI to those people: If you go at dinner time when it is REALLY BUSY you are going to have to wait for your dinner. Get over it!) our food shows up on paper plates. Yes, paper plates. Which is awesome because the clean up is easy and the cheap ones they use can be recycled. Now is time for a delight. The bun reminded me of fresh french bread. Not crunchy, not stale, but not so soft that is disintegrates. The next 10 minutes are something of a blur. I remember having fun. Every bite was full of delicious not-too-salty, but oh-so-juicy beef. I will admit it was more toward medium than medium-rare, but juicy enough to make up for it. Past that it was like eating 5 different burgers. Every bite was an adventure. One bite had only haloumi in it. The next haloumi and banana peppers. The one after that banana peppers, haloumi, and onions. After that haloumi and onions. And so it went until it was gone. I can honestly say that I don't believe that I have had that much FUN eating a burger.
It was juicy. It was delicious. It was exciting. And it was fun. A must eat for anybody making a stop in Cin-City.

Terry's Turf Club Burger - 10/10 **********

***WELCOME TO THE TOP, MY FRIEND. ENJOY THE STAY, BUT DON'T GET TOO COMFORTABLE! I EAT A LOT OF BURGERS.***

Other perks of Terry's Turf Club: Cool and unique environment (definitely not for people with S.A.D. or claustrophobia), Great Fries, Lots of different beers, and a unique experience. (Don't go during peak eating times because the line can get HORRENDOUS!)

Big Jud - Big Jud's, Boise, ID

2010-03-13T03:50:00.000-08:00

Nestled in the Treasure Valley of eastern Idaho lies the "City of Trees". Boise is home to beautiful scenery, a laid back life-style, Boise State University, and a legend. In this case I am not speaking of the "Smurf Turf" (which is indeed a legend of its own). Instead I am speaking of burger known as the Big Jud Special. Any true Bronco knows of Big Jud's. A mere 0.3 miles from Boise State University, Big Jud's offer great shakes, a hometown atmosphere, and a behemoth of a burger.

The Big Jud is nothing to be trifled with. The special cost $18! But considering what you get it is a small price to pay. The Big Jud consist of 1 lb of delicious beef. Usually this much meat needs to be burned on the outside just to cook all the way through. However, Big Jud's has solved the problem of keeping their giant burger juicy and delicious, just like their regular sized burgers (Yes, they do have them and they are all great!). The Big Jud is approximately over 8 inches across! That way they are able to seal in the juices, but still get the meat cooked through without burning the outside. The beef is savory, juicy, and does not disappoint. It tastes like the good cuts of hamburger I cook in my backyard. But what do you put a burger that size on, you say? How about a bun to match it's ferocity!! The bun is over 8 inches across, each side is over an inch tall, and it is beautifully soft with just a touch of sweetness. Add on top of this FOUR slices of real cheddar and about another pound (total) of pickles, lettuce, tomatoes, ketchup, and mustard. THIS is the Big Jud. Big Jud's makes great normal sized burgers, many of which I have thoroughly enjoyed. But when ordering the Big Jud I expected the taste to be sacrificed for the sake of enormity. NOT THE CASE. The burger was juicy, delicious, and everything was in great ratio. I now understand why the bun was so big and why there are so many toppings. It is all about the ratio. Everything blended and created a great home-style burger.... just in massive proportions. The Big Jud definitely proved itself as a Top Ten burger. Enjoy the stay!

The Big Jud Special is actually the combo which includes the Big Jud, 1 lb of tater tots, and a drink. Finish it all and you have your picture put on the wall. Even as delicious as the Big Jud is, it was a challenge to put it down. Add on the tater tots and you have a REAL challenge. The tater tots are crispy and delicous, but around the 3/4 mark you start feeling like an artery is going to pop from salt overload. However, I did not want to disappoint my family (which was there), a few enthusiastic fans I gained during my eating at the shop, and most of all my faithful readers. So I stared the Special in the face, slammed the final bits in my gulliver, and claimed victory. A most delicious victory.

The Big Jud - 9/10 *********

Other perks of Big Jud's: ALL the burgers are great, Boise is an awesome place, the tater tots are superior (when eaten in moderation), and they have really great shakes!

--The Food Network listed the Big Jud as Idaho's Best Burger in their 50 State 50 Burgers feature.
--Man vs Food did a feature on the Big Jud when they were in Boise, too.

Yes, it is that good.

The BIg Blue - A&W, Logan, UT

2010-02-03T19:18:00.001-08:00

Any born and bred American knows A&W. It is an iconic symbol of a time long gone full of poodle skirts, root beer without high fructose corn syrup, and diner guys with paper hats. Founded in 1919 with a special root beer sold for a nickel, A&W is integrally woven into the fabric of American cuisine.

In the shadow of the Wasatch mountains there lies Cache Valley. Cache Valley is known for cheese (yes, it is that good), Mormons, and Utah State University. Founded as a land grant institution in the 1800's, USU loves its cows and its grass. Fittingly their mascot is a large blue bull aptly named Big Blue. It is from this grand monicker that the Big Blue derives it's name. A specialty you will only find at one A&W in the whole world. The Big Blue has it's roots in the classic A&W burger, but made for the hunger of a large blue ungulate. First you begin with the classic sesame bun known so well. Next add not one, but TWO 1/4 100% USDA beef burgers. Top with two slices of cheese and you have the Big Blue. Now, the next part is optional (a personal recommendation). Another unique item you will only find at the A&W in downtown Logan, UT is their fry sauce. I don't know what is in it (a secret for the ages), but it is pink with pickle chunks and insanely delicious. Pour a generous helping on your Big Blue and you are in for a treat. This a treat from my childhood, and probably a significant factor to my being rather... well chunky as a youth.

Now for the honesty. I am a fan of the Big Blue, let that be known. However, when indulging in said meal recently I realize that not all things remain the same. Big and filling, but ultimately just a large helping of the fast food version of A&W. It is definitely something that satisfies the munchies, but the slightly dry and ho-hum tasting burger will not win any awards. The bun is the typical fare for A&W and the cheese is fast food American. Nothing to be triffled with, yet nothing to write home about. The Big Blue remains a memory of indulgence in the memory of the little fat boy.

BIg Blue - ***** 5/10

Other perks of the Big Blue: The Big Blue is actuall a special - The Big Blue Special. With the Big Blue comes an equally weight mound of french fries (typical A&W fare). Put down some fry sauce with those fries, load up on some A&W Root Beer, and you have yourself a date with destiny. Or the toilet. Both are acceptable.

Big As A House Burger - Pizza House, East Lansing, MI

2009-12-27T10:59:00.000-08:00

If you have spent any significant amount of time on the southeast side of MSU you know Pizza House. Nestled in Hannah Plaza adjacent to MSU, Pizza house has been a crowd favorite for over 23 years. Known mostly for it AMAZING pizza (duh!), including an awesome version of the Chicago-style deep dish, it also provides a hefty line burgers. Normally Pizza House is not my first thought for a juicy burger, but I figure that everybody deserves their fair shake. I mean they say "We’re committed to using the leanest meats, finest poultry, real Wisconsin cheeses, fresh baked breads and produce delivered daily to create your favorite meals from our expansive menu!" And I can personally say it is true in regards to their pizza. But now...the burger.

Atop their burger page in the menu the have a selection that couldn't be passed up. It is called the "Big As A House Burger"! While I certainly applaud Pizza House attempt at catering to all palates, maybe they should just stick to pizza. The first clue could have been in the description where they state "chargrilled medium-well, unless otherwise specified". Perhaps they meant "will be charred to medium-well or more regardless of your preference". I 'specified', but did not obtain medium-rare. Dry and lacking a lot of taste the burger seemed to go on forever. As it claimed, it was big. However, bigger in this case did not mean better. The bun was so-so and the toppings were to satisfaction. My choice of topping was cheddar, and thankfully cheddar is what I received. Don't get me wrong, I LOVE Pizza House. However, my Daddy always said 'you don't get race horses out of shetlands' and I say you don't get great burgers at a pizza joint. (Maybe next time I will try their pizza burger.)

Big As A House Burger - **** 4/10

Other Perks of Pizza House: GREAT PIZZA! You can't go wrong here. I really like the vegetarian pizza, lots of cheap beer, nice atmosphere, and close to MSU

Back from a siesta....

2009-12-20T15:12:00.000-08:00

Hello Burger Lovers,

Pardon my ill-timed and unanounced departure from the blog. Life happened. But the good news is that I am now on break from school and several entries are in the making. You will be privy to my culinary wanderings as I journey west to my native lands and eat at establishments of my youth.

Happy eating and Happy Holidays!

Doc

The Elevation Burger - Elevation Burger, Falls Church, VA

2009-10-29T06:39:00.000-07:00

If you are short on time, just take the Five Guys burger I recently blogged and take everything up a few notches and you have The Elevation Burger (aptly named).

I will be perfectly honest here. I don't normally associate the phrases 'organic', 'better for you', or 'better for the environment' with a winner of a burger. However, I was proved ABSOLUTELY wrong recently. While at my brother's house I was searching for a tasty treat (by which I mean a good burger). I happened upon a lovely little operation called Elevation Burger. I know that many of the best 'houses of burger' claim and abide by a certain code of conduct, but this place takes the proverbial cake.

Have you ever really had 100% organic, 100% grass-fed, 100% free-range, 100% ground-on-premises beef? I have and it was a vision! Take all the savory, salty beef you have ever had in your life and throw that idea out. The flavor of the elevation burger is something that we in America don't ever get.....it tasted like beef itself. Juicy, savory, and just a bit sweet. The meat reminded me of elk or venison, but it still had that distinctive heavy savoriness that we all know in beef. But instead of the fatty saltiness of corn-fed midwest beef, this meat had a subtle sweetness that seemed to push the flavor all over your mouth. The meat melted together with a thick slice of REAL cheddar in a symphony of pure, natural flavor. The bun, which obviously must be made from wholesome, all natural ingredients, was nothing to get terribly excited about. However, it didn't get in the way of what was a truly elevating experience. Add on mustard, ketchup, lettuce, pickles, and tomatoes for session of burger zen......ahhhhh. The only thing I could have asked for was a bun that truly complimented the amazing flavor and it a be a bit bigger (about the size of a McDonald's double cheeseburger). However... the Elevation Burger definitely raised the bar! WELCOME TO THE TOP TEN!!

Elevation Burger - ********* 9/10

Other perks of Elevation Burger: CHEAP (it will only put you back ~$3!!), it was quick, and it was clean.

Tony's BLT

2009-10-09T17:13:00.000-07:00

Not a burger, but definitely worth a mention.

1 lb of bacon with some lettuce and tomato for good measure. I love Michigan.
CLICK HERE!

Not the only one....

2009-09-30T06:33:00.000-07:00

Evidently I am not the only person who is excited about Five Guys outside of D.C. I have had multiple comments on my facebook about Five Guys and I just saw this on another blog [Click Here]

BUT... I also found this [Click Here]. Just reinforces something I abide by when looking for a good burger. When you are looking for a good burger --> look for local places or the original place if it is a franchise. 'Nuff said.

Cheeseburger - Five Guys, Arlington, VA

2009-09-24T06:34:00.000-07:00

If you have ever lived in the D.C./Arlington areas you will know about Five Guys. This summer I visited my brother in McLean, VA and of course asked him where to get the best burger in the area. >He immediately introduced me to the semi-legendary status of Five Guys. Found in shopping malls, strip malls, and probably other types of malls Five Guys have been busting out fresh cow meat since 1986. In that time they have expanded from a sole mecca of charred heaven to over 300 locations in 25 states. To me that deserves a looking-into.

When it comes to their burgers Five Guys stand by several tenets which are a source of inspiration and pride. 1-The burgers and toppings are never frozen. There are no freezers in a Five Guys shop, only coolers. 2-In relation to #1, the burgers are always fresh and cooked to order. 3-They use only the tastiest peanut oil for their awesome fries. 4-Their fries are made only from Idaho (YAY IDAHO!) potatoes. In fact, the day we went to Five Guys there was a sign stating the fries were from Driggs, ID that day.

Having surveyed the rules, I would have to say that they live up to the standards of their claims. The cheeseburger at Five Guys was great! When you bite into a Five Guys burger don't expect to stay clean. The juiciness and the salty-savoriness of the meat hits you will full force. The burger, which is not wimp at about a 1 inch thickness, is cooked beautifully even though was not medium rare. The toppings were fresh, crisp, and juicy in their own right. To be perfectly honest, I wouldn't be able to tell if the burger was ever frozen because of the sweet fattiness of the meat, but the lettuce, tomatoes, and onions spoke loud and clear. The bun was nothing special, but thankfully didn't disintegrate in the river of luscious flavor. The one bone I have to pick is the cheese. Everything about Five Guys screams fresh backyard BBQ. Everything but the cheese, that is. The cheese was definitely of the American processed types. Don't get me wrong, the cheese was melted beautifully and incorporated into the burger as you ate it. However, the savory-saltiness of the meat and the 'cheese' got to be a bit more than I would like by the end. That being said, the cheeseburger at Five Guys is a wrecking ball of flavor and deliciousness. Five Guys....welcome to the Top Ten.

Five Guys Cheeseburger - ******** 8/10

Other perks of Five Guys: It was super fast and cheap, they are expanding rapidly, and the FRIES WERE GREAT! (peanut oil, fresh, just thick enough, and they were from Idaho).

After a little though...

2009-09-10T17:59:00.000-07:00

I have officially decided that the Papa Joe Burger deserves to be on the TOP TEN!! Welcome and enjoy your time Papa Joe.

Papa Joe Burger - Peanut Barrel, East Lansing, MI

2009-09-10T07:50:00.000-07:00

If you attended Michigan State University since 1983 you will know the Peanut Barrel. Conveniently located on Grand River in downtown East Lansing, The Peanut Barrel is a staple of grub and good times for everybody in Sparta. So sit down, enjoy the beautiful Michigan summer, and have yourself a big beer or the strong Long Island in town!

The Papa Joe Burger at the Peanut Barrel is one of "those". It is not the best burger, but it most certainly not the worst. The kind of burger that you could eat once a week and not get bored for long time! The bun is excellent. More of a home-style roll turned into a bun with just a bit of grease on it to satisfy. The burger is definitely something formed by hand: No manufactured, frozen, cookie cutter burger here. The burger is always cooked on the medium-well side of things, and just a bit dry. However add lettuce, tomato, and American cheese plus some mayo, mustard, and ketchup and you'll have a winner. The fries are definitely more of the home-style, too. Excellent and crispy. Not many things in life go down better than Peanut Barrel fries with mayo and finish it off with a brewskie. Combine the beautiful downtown East Lansing scenery in the summer, some lovely Canadian ale, and the very reasonable price of the Papa Joe burger for a great time. The kind of memory that will always remind you of being at MSU.

Papa Joe Burger - ******* 7/10

Other perks of the Peanut Barrel: THE BEST Long Island in town, daily lunch specials, outdoor seating, daily drink specials, and good times!

SPECIAL ENTRY - Spare Ribs - Bubba's BBQ, Jackson, WY

2009-08-30T15:55:00.000-07:00

As you may know, this is a burger blog. What are these ribs doing here, then? Well, as I enjoy my culinary adventure I am looking for signature items. Signature burgers are at the top of the list, however signature ribs will do just fine. Bubba's just so happens to be a place that has signature ribs, but not a burger. Therefore, I endulged.

Bubba's BBQ is located in majestic downtown Jackson, WY (most of you may know it as Jackson Hole, WY). Unassuming and definitely not the kind of place that has a professionally printed menu or website, Bubba's naturally draws you in. It appears to have been therefore ever, and it's food tells you that is not a bad thing. Stainless steel tables, cheap chairs and benches, and a surly attitude make Bubba's feel like home....until you try the food. I don't make ribs like this!

BBQ'd spare ribs, pork and beans, and garlic Texas Toast! If I can't have a burger, give me this. The ribs were incredibly meaty, which is not always the case and not always good. But in this case it was great! The meat was a bit overcooked as the meat did not simply fall off into your mouth. However, the BBQ sauce made a daring attempt at making up for the meat. Savory, smokey, just a little heat, a bit greasy, and smooth like velvet - this sauce was good. The sauce was also in harmony with a very mild tasting rub that is obviously made to camoflouge itself in charred meat and the brownish-red sauce. Finish it off with real pork and bean and the toast to satisfy a real mans hunger. Bubba's is a definite must to anyone visiting the land of Buffalo's and tourists!

Bubba's Spare Ribs - ******* 7/10

Other perks of Bubba's: Pork ribs which were actually better (my nephew let me try them), cool atmosphere, room for an 11 person party, and it is in Jackson Hole!

Bonnie Burger - Bonnie's Place, Lansing, MI

2009-08-19T06:30:00.000-07:00

I have to admit something. I had to eat this burger twice because I just wasn't sure. Bonnie's Place, circa 1988, is an approximately 20 x 80 brick building on the corner of Saginaw and Cedar streets in Lansing. The building itself is very unassuming, which definitely matches the interior. The inside feels as small as the outside looks with MSU paraphernalia lining the walls and at least a thin veil of cigarette smoke. It has the feel and look of a place that regulars guard with unfettered loyality.

The burger. Oh, the burger. As stated earlier, I had to try this one twice to wrap my head around it and to make sure I was getting the real deal at Bonnie's. The Bonnie Burger is definitely made to satisfy a real man's hunger. As usual I asked for a medium-rare patty. Both times I received a very medium cooked burger. However, I was pleasantly surprised. I can not say that I have ever had a juicier, more tender burger that has obviously been cooked pretty hard. The meat was succulently savory and seemed to sort of melt in your mouth. This is only to be complimented by the slices of ham included on the Bonnie Burger. Top it with some lettuce and tomato (which could have been fresher) and then tie it all together with a thick helping of REAL cheddar cheese. This sort of concoction could go terribly wrong, but not in the hands of the staff at Bonnie's. They have balanced everything as if in a majestic buffet where you can taste everything, but it all comes together into a synergistic melt of savory. You will notice that I have not talked about the bun. This is where the Bonnie Burger takes a downward turn. When it comes out it gives not indication as to what is in store. The bun looks very normal and appropriate in size. However, about half way through the burger you will suddenly notice that you are eating a diabetic version of the burger -- VIOLA, NO BUN! The bun has completely disintegrated and you are left to fend for yourself with the meat. While I can not say that the bun is the most important component of a burger, it is a necessary part. All in all, the Bonnie Burger definitely impresses, but don't forget your napkin. As such it has earned itself a spot on the Top Ten. Welcome Bonnie!

Bonnie Burger - ********* 9/10

Other Perks of Bonnie's Place: Beer, a "unique" atmosphere, and a 1/2 all burgers on monday nights.

NPR's "Perfect Burger" Recipe

2009-07-18T11:53:00.000-07:00

Courtesy of one of my favorite people ever --> The Poet.

A NPR correspondent was shown the secret to what chef Adam Perry Lang consider's a perfect burger. It is faily involved, but if you have the time I think it would definitely satisfy. But I am not sure I say this is the perfect burger.

'Perfect Burger' Recipe

-Doc

New Feature: For Your Browsing Pleasure

2009-07-16T06:59:00.001-07:00

I have linked the name of the burger (where is it scored at the bottom) to the website of the establishment, if available. Just in case you want more info.

-Doc

Champp's Cheeseburger - Champp's, East Lansing, MI

2009-06-19T12:19:00.000-07:00

THE CHAMPP REIGNS SUPREME!!!

Before I ever thought of starting a burger blog I never imagined that a national chain would claim the top spot in a burger blog. Somehow it just seems inherently wrong. Nevertheless, my I manage to avert my bias and judge the burgers for what they are. And when you are at Champp's, you get what you are looking for.

Standing just outside the Eastwood Towncenter in East Lansing, MI, Champp's is a beacon of Americana. Beer, burgers, and sports. That pretty much sums up Champp's. Love or hate it, it is what it is.

Where do I start about Champp's Cheeseburger? Start with "USDA Choice Angus Beef" that boasts a wopping 60 grams of protein per patty. Cook that delicious slab a meat perfectly! Seared quickly to lock in the flavor, but leaving a warm red center so that you don't kill the taste. If there was nothing else, this burger would be creeping into the Top Ten. But they didn't stop there. Put that beautiful slab of meat on a sesame seed bun that is crispy enough to keep everything in and not disintegrate, but sweetly supple to handle the meats beauty. Lettuce, tomato, and REAL cheese. To reiterate - REAL cheese (your choice of cheddar, provolone, or pepper-jack). If you want bacon, you will get 'thick, peppered bacon from heaven'. Combine this with brew that is just a little bit slushy because it is so cold, an always friendly (and usually easy on the eyes) wait staff, and a cool atmosphere (including several big screens with your favorite sports). That is a recipe for Nirvana-like delight. The only downside of the Champp's Cheeseburger is that when you are done you won't have room for another!

Champp's Cheeseburger - ********** 10/10

Other perks of Champp's: Cheap drinks, instead of fries you can get those crisscross things (awesome!) or sweet steak fries, you can watch all the PPV events on their big screens, and the prices aren't bad!

Double Cheezborger - Billy Goat Tavern, Chicago, IL

2009-06-19T11:58:00.000-07:00

Below the street along the Magnificent Mile lies the Billy Goat Tavern. An icon of Chicago, it is a symbol of the cities love for sports, and the curses that go along with them. Stemming from an incident in 1946 involving the owner of the Billy Goat Tavern and an actual Billy Goat, the Cubs have not won a World Series since. Perhaps the curse is real, but the burgers definitely are.

To be perfectly fair to the Billy Goat Tavern, they never claim to have the best burgers in the world. The atmosphere and staff personalities are everything. When you walk in you will be wildly greeted with the statement "You want a Double Cheezborger! Double is the best!" Don't even try to order anything else, because you won't get it. In addition you will be served some chips and a drink --> "No Pepsi, Coke!" As you wait for your burger you can look around at the walls and see the faces of fame. Everybody who is anybody has been to the Billy Goat Tavern, and if you are cool enough you get your picture on the wall.

ON TO THE BURGER! If you have been to any home town diner, you have had a Double Cheezborger. The patties add up to maybe 1/3 lbs and they are cook only one way - well done. Now this is not to say they are overly terrible. The bun is crispy and fresh. The 'cheeze' is artificial, but satisying. The burger, while thin, is juicy and tasty. As and overall experience, I would go again. You will get full. You will enjoy your time. But you are not going to be going there everyday for the mythical Double Cheezeborger.

Double Cheezborger - **** 4/10
The Billy Goat Tavern - ******** 8/10

Other perks of the Billy Goat Tavern: Cool atmosphere, lots of history, and on the Magnificent Mile

A future burger lover is born!!

2009-05-31T11:51:00.000-07:00

I am pleased to announce the birth a future burger-lover. My son, Asher. Born 5/23 at 6:30 am. The adventure is just beginning.

Cheeseburger - Daddy O's Bar and Grill,Chicago, IL

2009-05-08T16:11:00.000-07:00

Located along the illustrious magnificent mile in downtown Chicago, the Hyatt Regency Hotel is both a delight and a comfort away from home. The Hyatt is more than just a hotel...it is an experience. In fact, given enough money you could live quite well without ever leaving the complex. It includes gift shops, fitness centers, access to a subterranean mall, and of course alcohol and food. Just past the golden doored elevators of the west tower sits the cozy Daddy O's Bar and Grill (Irish) which, as any establishment claiming to be a bar, serves a hefty burger.

The Cheeseburger at Daddy O's was an interesting one. Even now as I write this blog entry I am a bit torn as to whether I really liked it, or whether it was just kind of weird. There were several very good things about the burger. It was thick and juicy, but not over the top greasy and just a slab of meat. I asked for a medium-rare, and I definitely got a perfect medium-rare, which unfortunately is all too rare (ha ha, get it?). The bun was great! Toasted and a little bit crispy on the outside, and beautifully white, supple, and absorbent on the inside. Yet the crispiness of the outside did not succumb juices and held strong!!! This burger included one of those "choose 2 of the following:..." statements, which as you know if you read this blog is not a good thing. I went safe and picked cheddar cheese and grilled onion. I was pleasantly surprised by thick cheddar and delectably grilled onions. Now comes the confusing part. It came with a side of mayo, which is always GREAT in my book. However, it turns out that this was not your ordinary mayo. In this mayo was a substance that I still can not define. All I got was the smell and a to a lesser extent flavor. I can only describe it as something that was fermenting. Now, this is not an automatic disqualifier. I love sauerkraut on my brats and I love the fermentation of the field. But this was neither beer nor kraut. Perhaps another kind of cabbage, or something altogether different as only the Irish could do. However, after much debate and thought, I still cannot place it in the category of either great or glop. Perhaps, I shall never know what that substance was, and perhaps I don't want to know. For now, though, I must blog on.

Daddy O's Cheeseburger - ****** 6/10

Other perks of Daddy O's: Awesome (and I do mean awesome) spinach artichoke dip appetizer, cool atmosphere, and you don't have to even leave the Hyatt to get it if you are staying there.

Da' Burger - Beggar's Banquet, East Lansing, MI

2009-04-24T10:14:00.000-07:00

If you love fine food and wine then you will love Beggar's Banquet. Located in downtown East Lansing across from the storied buildings of Michigan State University, Beggar's Banquet has been providing the "gimme eat" style of service since 1973. Famous for it's casual atmosphere, high class food, extensive wine selection, the best baked brie in Mid-Michigan, and half-off bottles of wind and appetizers on wednesdays, it is a favorite haunt of cultured citizens.

As it can be gathered from the introduction, Beggar's Banquet is not your typical burger joint. However, everything else I have ever had there is excellent, so why not the burger. Their signature (and only) burger, Da' Burger is half-pound, Black Angus burger served with lettuce, tomatoes and onions on a kaiser roll. That sound good, right? Well, there is a lesson to be learned from the next option accompanying Da' Burger. In addition to the aforementioned ingredients, Da' Burger also comes with your choice of any 2 of the following:......... I did not include the options, because it really doesn't matter. When you see this sort of phrase, it is best to stay away. I have never had a burger that would be worthy of the TOP TEN that included a option such as this. Now don't get me wrong, the burger was okay. But, definitely not the best. I ordered medium-rare, I got medium-well (maybe the guy in the picture was cooking that night). I ordered cajun seasoning (one of my two options), and I got salt (I am assuming, because I didn't taste any cajun's!). The meat was average at best. A little dry, adequately large, and pretty bland. The kaiser roll was indeed a kaiser roll. However, a burger is only as good as what is between the buns (that's what she said!!). Overall, I have to recommend Beggar's sticks to large chunks of baked cheese (again, it is SOOOOO good) and fermented grapes.

Da' Burger - **** 4/10

Perks of Beggar's Banquet: HALF-OFF WINE AND APPETIZERS ON WEDNESDAY NIGHT (get a reservation.), BAKED-BRIE (soooo good), and really cool laid back staff and atmosphere.

The McGangbang - Neighborhood McDonald's, USA

2009-03-30T14:18:00.000-07:00

On any street in our lovely country one is likely to see a symbol of America itself. Two rising arches gleaming in the air. Boasting their golden hue for all the world to see. One can even imagine nestling in the bossom of their ever adorning image. McDonald's..... what more needs to be said. Billions, yes BILLIONS, served.

Sometimes the best things are better left unsaid. And sometimes other things are left off of the menu. The McGangbang (for a more systematic definition please refer to the Urban Dictionary) is a part beauty, part beast. Created by sweetly inserting a McChicken in between the juicy patties of a McDouble, the McGangbang screams atherosclerosis. I know that it seems something of a farce, but this actually happened. In the heat of the moment I reverted to my 'roots' and screamed "THAT JUST HAPPENED!"
One might think that since there are 2 hamburger patties to one chicken patty that it would overpower the poultry. However, quite the contrary. That chicken is a force to be reckoned with. My taste buds were overwhelmed by the McChicken's power with only subtle and momentary glimpses of McDouble. Now, come the part when I lose all credibility. It really wasn't that bad. It was a new taste, it was cheap, and I was full. Some days that is all you can ask for, and fortunately (or unfortunately) that days was one of those days.

The McGangbang - ***** 5/10

Perks of McDonalds: I will reserve some of my dignity and not elaborate.

Smokehouse Burger - Smokey Bones, East Lansing, MI

2009-03-18T15:33:00.000-07:00

Sitting in the corner of lovely Eastwood Towne Centre in East Lansing is a wonderful place called Smokey Bones. In writing this blog I found out that Smokey Bones is actually a chain restaurant, but from my end I couldn't tell (maybe I should get out more!). The very name gives you everything you need to know about the food at Smokey Bones. They smoke stuff that used to have, or still contains in some instances, bones. Ribs, pulled pork, and burger. All the good things in life, eh?

The delight at hand from Smokey Bones is dubbed the Smokehouse Burger. This hearty mound of meat comes with a host of tasty goodness. Start with a thick, yet supple, bun. Add on top a thick burger, perfectly cooked to medium-rare, that is juicy enough (but could be better). A subtle, yet oh so important, addition are red onions cooked and smothered in the Smokey Bones signature savory BBQ sauce. On top of all this cheese, lettuce, tomato, pickles, and more red onions. You may say to yourself "that is a lot of onions!", which ends up being true. When beginning this burger you can taste onions in addition to the ever subtle, but smokey, flavor of the BBQ sauce. It is truly heavenly.
But admittedly by the end of the burger the power of the red onions can not be denied. Even with the pitfall of the onion parade, the Smokehouse Burger is a site to behold. This is a burger I would recommend to anybody due to both it's heartiness (I was stuffed) as well as the balance of flavor (forgetting the onions).

Smokehouse Burger - ******** 8/10

Other Perks of Smokey Bones: Lots of TV's with your own listening station, lots of Happy Hours, AWESOME Pulled Pork and Ribs, cool atmosphere.

Cheeseburger - Clara's Restaurant, Lansing, MI

2009-02-25T06:34:00.000-08:00

A beacon of a time near forgotten, Clara's Restaurant, sits on Michigan Ave in Lansing. A rennovated train station, built in 1903, Clara's has been a restaurant icon in Lansing since 1978. Clara's boast an extensive (and I do mean extensive) range and number of dishes in it's menu. Ranging from Mexican to Italion to Ribs and, of course, burgers.

Clara's, as most American restaurants, offers at least 5-7 burgers of various craftsmanship. However, this eccletic restaurant does not claim any as a signature burger, therefore I ordered the good old Cheeseburger. As usual I ordered it medium-rare, and I was feeling especially saucy this night and asked for the pepper-jack cheese (this was one of 4 choices). When the burger came out I almost asked if I got the wrong dish. What sat before me was a slab of black meat with cheese of unknown origin upon an actually above average bun. That is it (aside from a scanty pile of mediocre fries) As I pulled out the 'medium-rare' tag stuck in the patty I knew I was in for a treat. The black exterior of the meat was only surpassed in it's beauty by the full cooked, and slighty dry, meat contained therein. While I know I ordered pepper-jack cheese, I can scarecly recall the taste of any sort of cultured dairy product while stomaching the burger. The burger included no lettuce, onion, tomato, pickles, and only a mostly empty bottle of ketchup set entirely too far away for me to reach. The only positive thing about the burger was the bun. Clara's claims that in imports bun's for their burgers from somewhere in Chicago. This I can believe, because it was actually very good. Crispy on the outside, soft in the middle, and just a hint of sesame flavor. All-in-all Clara's cheeseburger should come with a warning to those with taste bud's for real burgers.

Clara's cheeseburger - *** 3/10 (all for the bun)

Additional perks of Clara's - Cool atmosphere (you can eat in an old rennovated train car), there is something on the menu that will appeal to everybody (I can't comment on whether it will taste good, though), and I hear they have a great brunch.

Brewtus Sirloin Burger - Applebee's, Delta, MI

2009-02-18T14:20:00.000-08:00

In most american towns you will find an Applebee's. A glimmering beacon of America's chain restaurant obsession. In recent years it's reputation has improved, for example it was especially featured in the critically acclaimed movie Talladega Nights: The Ballad of Ricky Bobby. In line with it's truly American heritage, Applebee's boasts a fine section of large burgers.

Applebee's signature, or at least it claims it as the original, burger is the Brewtus Steak Burger. Weighing in at 10 oz. of sirloin burger, the Brewtus is crowned with REAL cheddar cheese, bacon, and an above average bun. This first let down with this burger is when I was asked how I would like it cooked. I, of course, said 'medium rare' (the perfect cook for all burgers). I was politely informed that medium is the rarest they can go, but the waiter was friendly enough to state he would try to get it medium rare. I should have just settled for the medium, because what I got was a medium with a barely pink,
mushy center. Thankfully the meat of the burger was of good quality and thereby not allowing the texture to be devastating. While the sirloin burger was not bad, it was also not fabulous. It was not too greasy or salty, but lacked any kind of unique flavor. A definite bonus on this burger was the thick slice of REAL cheddar cheese (you don't see that too much anymore). Down sides of the burger included scrawny, soft bacon and the burger was at least twice as big at the bun. If you are going to have bacon on a burger, it better be 'thick, peppered bacon from heaven', not a couple slices of nasty bacon just to say you have bacon on the burger. In addition, I love the meat of a burger, but I also enjoy not have my fingers in my burger by the end. Big burgers deserve big buns. All together the Brewtus Sirloin Burger is definitely above the average, but lacks the signature taste and love of creation of truly great burgers.

Additional perks of the Brewtus Sirloin Burger: You can get it anywhere in America at Applebee's, the fries were pretty good, and Applebee's has lots of options on the menu for those eating with you.

Brewtus Sirloin Burger - ****** 6/10

Crunchy Burger - Crunchy's, East Lansing, MI

2009-02-06T13:59:00.000-08:00

Everybody who loves karoke and beer in East Lansing knows Crunchy's. Just down the street from Michigan State University, this local favorite offers good times to many students. As it turns out, though, they do a decent job with a hand crafted burger.

The "Crunchy Burger" is a handcrafted sort of beast. It reminds me of a burger you would have at a backyard BBQ. Large enough to stick out off the side of the bun (a definite positive).

Cooked to perfection (I ordered it Medium this day), it was both juicy and flavorful. You can tell these burgers are either put together just before grilling, or they have some sort of freshness formula. The burger comes with lettuce, onion, tomato, and cheese. Downsides - the lettuce was a bit too big and the onion was a bit too strong. The cheese was not 'real'. Most of the time this is not necessarily a good thing. However, on a Crunchy Burger it was perfect. Not too fake tasting and melted just enough to not slide off. All-in-all the Crunchy Burger served to satisfy. At the affordable price of $4.75, the Crunchy Burger rightfully lands itself a spot in the Top Ten.

Additional Perks of Crunchy's: Karoke, Lots of Beer (at reasonable prices), a cool atmosphere, and awesome Cajun Fries that are great when you are drunk.

Crunchy's Burger - ********* 9/10

Welcome to Burger Heaven!!

2009-02-06T13:48:00.000-08:00

Welcome to my little world! I am a lover, not a hater. And one thing that I truly love is a big juicy burger. Mmmmmm. There is not much better to me than a big, lovely burger and a cold glass of brew. As such, I have decided to make myself relevant to.....probably only myself. But it makes me feel better.

In this delicate blog I will be posting my chronicles as an amateur burger connoisseur. As I eat burgers I will posting entries detailing my personal impression of the burger. I will probably even give it a rating. Ultimately I will be deciding whether the burger at hand deserves a spot in my TOP TEN BURGERS!! (seen on the left). Should the burger be worthy, count yourself lucky.

I will play by simple rules, since I am a simple man. As I attend a establishment of food I will look to see if they have a 'signature' burger. This, without variance, will the burger I try. If there is no 'signature' burger I tend to look for 'signature' ribs (I LOVE RIBS, TOO). If I find neither, then I will most likely get the regular cheeseburger (I love cheese) or whatever happens to look especially appetizing.

Occasionally I will detail the ribs I try. I am also contemplating making a burger recipe blog, but that will have to wait until summer (I love to grill when it is hot).

So to all that read and/or care. Enjoy!

(I also love comments, critique, and discussion).

Cordially,

Doc