These Are a Few of My Favorite Burgers

As Fraulein Maria might sing: “These are a few of my favorite burgers”:

DB Bistro Moderne Burger

The first thing I said when I tasted this was “I felt like I have never eaten beef before.” This was SO beefy, with its double hit of medium rare ground sirloin, rosy and robust in taste with the tender shortribs. The short ribs were not stringy or gamy, but cooked until the flavor was mellow and deep against the vibrant ground beef. The bun was soft and squishy, but did not deteriorate from the copious meaty juices. The taste of truffle was delicate but ever-present, savory and heady next to the sweet madeira in the short ribs. The piece de resistance was, of course, the sizable disc of foie gras, melting and rich. It swam in my mouth, almost dancing, the sweet, buttery component of the dish. I still don’t know how these ingredients all worked so well together – even describing it seems like overload – but the taste is one that I will never forget. One half was perfect – more than that and I would have gone into cardiac arrest. Happy cardiac arrest.

Louis Lunch

This is all about the beef. It’s as close as you will get to eating a steak on bread. Louis Lunch uses a custom blend of 5 different cuts of fresh meat, hand rolls the patties daily, then cooks them in those old-fashioned grills. The patty is coarse and lightly salted – it is really just the taste of meat. Buttery, iron-y, almost funky in its meaty heft. This is a power-filled burger that is all about the meat.  Ignore the soft white bread, the strong white onion, and the somewhat mealy tomato – these are just there for show. The cheese, velvety smooth in texture, is also delightfully melty and provides a wonderful counterpart to the bite of the burger.

Shake Shack

Come to mama. I am so sorry In-n-Out, but I am leaving you for Shake Shack. THIS is what a classic “fast food” burger should taste like. I mean, this is just insanely good. The potato bun is soft and stretchy; pleasantly saturated by meaty juices. The patty itself is thin but not flimsy, with enough heft to have a bit of pink inside, contrasting with the salty, charred exterior. The vegetables are crisp and vibrant, and the only thing I can say about the cheese is: what have I been missing all my life?! It is, of course, some unholy fatty and carb-laden cheese flavored sauce, and it is OUTRAGEOUSLY tasty – melty, tangy, all things cheese should be. The shack sauce is almost unnoticeable between the meat, the bread,and the cheese, but it adds a slightly sharp/sweet taste towards the end of the bite. The only way that I would change this is to add some of the excellent chopped cherry peppers found on the SmokeShack burger. They have a particularly piquant heat that would be welcome here. This went down way too fast…next time, I’m getting a double.

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Lamb Burger at Greenhouse Tavern

This lamb was so strong, so amazingly lamb-y that it almost electrified me.It was juicy and cooked a perfect medium, with a funky cheese and acidic shallot topping that re-emphasized the strong lamb-y flavor. Served on a soft bun with a side of tangy spiced mayonnaise, this was the most incredible burger I have had in ages.

David Burke Burger

This burger is unreal.  It is humongous, yet it is ideally cooked. A thick, craggy crust surrounds a rosy interior. Well, two rosy interiors. Each stuffed with sharp, tangy cheddar cheese and sweetly caramalized onions. The patties are coarsely ground and so chock full of flavor that any ketchup or mayonnaise is merely gilding the lily. This burger is possibly the best I have eaten since Louis Lunch. It is really all about the meat – it eats like a steak. The patty is juicy but does not spill all over the plate – rather, it holds its moisture as you eat it. The toppings are delicious, but the meat is absolutely the star. The bun is standard, but holds up well. This burger feeds 2 easily, though if you eat it alone in 25 minutes, you get a free T-shirt. Antacid not included.

Jaleo Iberico Pork Burger

That’s right. The same Iberico pork I worship in slices. Here, it is coarsely ground and loosely packed into a juicy burger. Served on a brioche bun with sweet peppers and more of that creamy alioli, it is a very meaty and almost woodsy slider.