The Burger Fiend

Hiatus

2011-08-29T23:27:00.000-05:00

n. pl. hi·a·tus·es or hiatus
1. A gap or interruption in space, time, or continuity; a break

Sincerest apologies my dearest friends, fans and followers...the Fiend will be back in September and in full force. I've been burgering with the best of 'em, and stockpiling posts, but sometimes unforeseen actions and objects do disrupt the force.

Not to worry - the Fiend shall return shortly, as well as introduce some new names to the mix.

-The Fiend

DGBG

2011-05-16T11:27:00.000-05:00

(The Yankee)

Oh Daniel Boulud. Your culinary cleverness and authority has culminated in quite an interesting little addition to the LES.

Located in the heart of the Bowery, just down the street from the infamous remains of the punk rock mecca, CBGB, you added your own little mark to this notoriously gritty and seedy locale, aptly named: DGBG.

Staying somewhat in trend with the general mood of the area, the interior of DGBG is dark and eerie, with a vast back room and plenty of seating (even some tables on the sidewalk, but beware of crazy passersby…though that kind of comes with the nostalgia).

The menu is rather sophisticated, which the Fiend assumes is a smart yet bold marketing strategy. Classic French staples adorn the menu, such as burgundy snails, ham rillette, tripe and pate, and the Fiend offers kudos to one of the most impressive selections of sausage rarely seen outside of a high-end butcheria: a true snout-to-tail offering.

And this now brings us to the burgers that I’ve been hearing about from the lovely, sordid locals of the LES. Alongside his trusty new NYC burgering companion – the Burger Bandit – the Fiend was pleased to set out and conduct a tasting from one of the more revered chefs of our era.

In typical burgering fashion, the Fiend and the Bandit (a DGBG denizen of sorts) decided to split two of the three main burger offerings – The Yankee and The Piggy – both adding bacon and Vermont cheddar.

The Yankee was the standard offering on the menu, including iceberg lettuce, tomato and onion. One could tell there was thought put into the meat blend, though the Fiend couldn’t exactly pinpoint the cuts because on this evening the burger was seasoned a little too liberally, though traces of steak trim was detected. Cooked perfectly to medium as ordered, the Bandit vowed the Yankee is the way to go "with bacon and cheddar of course, and do not skip the fries – the combo is a must."

(The Piggie)

The Piggie was the next victim: topped with BBQ pulled pork, jalapeno mayo and mustard-vinegar slaw, the burger had a lot going on which ended up being a little messy, but still decent. The Bandit agreed it was good, but felt the concoction was a little too flavorful considering all the ingredients at play.

Overall, the burgers were good but not great. The quality and thoughtfulness was present, but by general rule the Fiend has a serious issue with high-end restaurants serving a 6oz selection at such a steep price point (average $17+).

But if it must be done, steakhouses are a great example of how to execute this in a quality fashion, typically offering a burger upwards of $20 or more. However 9 times of out 10 you know a few things will be automatic upon ordering a steakhouse burger: a) the chefs are pros with handling protein, so it will be cooked to perfection b) the quality of the meat will likely be prime and perhaps even a specialty cut or blend, and c) the patty will be at least a half-pound at a minimum, up to 10-11oz.

The Fiend is always willing to pay premium prices for a burger, regardless if it tastes bland or exquisite when it’s all chewed and done, however there’s an inherent trust going into the union that you’re getting the most for your money (let alone product costing, but let’s not even go there).

Walking away from the burgering, the Bandit offered the best summation of the experience: "I’ve definitely had more delicious burgers, but if you are looking to go on a bit of a fancier burger date night, DGBG delivers. It’s in a good area, the burgers are pretty swell and it’s a Daniel Boulud restaurant so that’s a plus."

299 Bowery (near Houston)
New York, NY
212.933.5300
www.danielnyc.com/dbgb

National Burger Month - Road Map and Specials

2011-05-09T22:12:00.003-05:00

(photo: A Hamburger Today, SeriousEats.com)

With National Burger Month in full swing, the Fiend salutes all those out there bringing the "best in burgering" to the masses.

For those on the road or that happen to live in these cities, check out this list of top venues the Food Network put together for 2011.

The Fiend is still glad to see his favorite from coast-to-coast, Kuma's Corner, still pulling its weight in Chicago. New York, now that the weather is starting to break, prepare for some adventures.

Oh...and this just in from the fine people over at the NYC burger joint, goodburger:

In honor of National Burger Month, goodburger will be offering "Single for a $ingle" Wednesdays all through May. Apparently you can go to any goodburger location from 3:00-5:00pm every Wednesday in May and get a single burger for $1...or a bone, or a clam or whatever parlance you prefer. All toppings included. Maximum of five burgers per customer.

Have at it, fellow fiends.

Corner Bistro

2011-04-18T20:38:00.000-05:00

The fabulous Corner Bistro neon marquee

The inaugural NYC post.

It’s only a propos that this venue would be chosen as the Fiend’s first post in the Big App, considering it’s a West Greenwich Village haven that I’ve frequented on multiple visits during the past few years.

And though I’ve been amassing quite a wicked list of burger joints to sample over the past few months, Corner Bistro is an institution that I find people recommend time and time again.

No frills, no menu (it’s on the wall) and nothing else but burgers and draught beer, the Bistro is dark, dingy and not an ounce dainty. The interior is extremely idiosyncratic: wrapped in wood from floor to ceiling, the neon lights and Euro league futbol from the only two TV screens provide the necessary lighting and soundtrack over the barfly patronage.

It is clear people come here for a handful of wonderful reasons, as aforementioned, but the major factor is obviously the burg (hamburger, cheeseburger or Bistro Burger).

The Corner Bistro Burger

One must go for the Bistro Burger, which comes with the usual garden-variety accoutrements plus a few generous strips of bacon. The burger patty itself is broiled, not grilled, in a salamander broiler, which was unsuspecting to me at first but also speaks to its extremely tasty nature (high heat forms a crusty exoskelton on the patty, leaving the center juicy and rarely overcooked). The Fiend will be commenting on this method of cooking a lot in coming posts.

The Fiend did notice that the chef on two occasions was smashing down the patty periodically, which is a major “no-no” regardless of the manner of cooking, however the final result at the Bistro is always still surprisingly succulent at medium-rare doneness.

Though the fiend is not a fan of shoestring fries, one must order a side as they are always very fresh and naturally complementary. And everything comes served on little plastic paper plates, thus adding to the general “keep it simple” experience.

A perennial powerhouse in the NYC burger scene, one must absolutely make the Corner Bistro a stop during their next Big Apple adventure. It’s nearly impossible to disappoint.

Ohhhh, and the original Magnolia Bakery is just down the street, as well as Carrie’s stoop from the SATC series…so you can always head that way and partake in the insanity or just stare and point at people in line to make them nervous. Either action is encouraged.

331 West 4th Street
New York, NY 10014
(212) 242-9502
http://cornerbistrony.com/

The Bad Apple

2011-02-21T17:19:00.005-06:00

The Bad Apple

It appears the Fiend’s favorite burger joint in Chicago has met its rival.

It’s no surprise Kuma’s Corner remains to be the Chi-town institution to which the bar has been set. The affection here goes beyond simply an appreciation for the “burger” in all forms…from the quality of meat and ingenuity of its topping counterparts, not to mention the unparalleled atmosphere. The lust for Kuma’s starts as soon as you walk through the door, and continues to build into a full-blown love affair only after a four-hour massage of the senses that leaves you drunk and thirsty for more. I understand for some this might be too intense, but for others it’s pure nirvana.

However, Bad Apple – an ironic and fun (clever, perhaps?) name for a restaurant – has proven itself to be a true player in the Chicago burger universe. And boy, oh, boy does that space seem vast these days, but for what Bad Apple lacks in terms of a “complete” sensory bombardment, it makes up for it in terms of the food itself…giving Kuma’s a run for its title.

Both being slightly off the beaten path of the typically easy to navigate Chicago grid, no distance shall interfere with a gourmand’s taste for raw flesh...evident still by the ridiculous waiting times (more at the former).

Proximity aside, this trip would stand as being the Fiend’s “last burgering” before his departure for New York City, so it was only fitting that he would dine with his roommates…those of which have been on many-a-burgering excursions before “The Fiend” was only a childhood nickname.

With so multiple choices at our disposal, the crew decided to sample a few different burger offerings, such as The Belly Burger, The Frenchie, Elvis’s Last Supper and The Slow Burn.

Elvis's Last Supper

Being bold, the Fiend chose Elvis’s Last Supper, which aptly featured bacon and peanut butter at toppings. Being a fan of pretty much PB & anything, I figured this would be a knockout jab. However the taste was slightly different than expected: a little confusing almost, perhaps a little too “fatty” if that’s even possible. Perhaps a few slices of banana would have been a fresh twist to loosen up the concoction, likewise building an additional layer of texture to keep things interesting. Solid burger, but not prize-winning.

The Slow Burn

The clear winner of the day was The Slow Burn. The Fiend will venture on the edge and state this is probably the single best burger tasted in Chicago. All the pieces of the whole worked in chorus to produce a masterpiece of smell, texture and visual appeal.

Lest I forget the taste. The sandwich included sautéed spicy chiles, onions, bacon and white cheddar…well conceived ingredients that amplify the overall spectrum of flavors. It had just the right amount of spice to prick the tastebuds regardless of one’s Scoville threshold, which was really no sweat to begin with because any heat is quickly neutralized by the creamy white cheddar.

And to taste Bad Apple’s hamburger meat alone – no toppings, no condiments; an absolute must-try maneuver if you want to delineate quality – is a privilege, because you are now truly tasting greatness in the form of Pat LaFrieda sourced beef. Rich, but not opulent; savory, but not obnoxiously over-the-top. You’ll just know as soon as it hits your tongue.

LaFrieda, largely unknown in Chicago, is a New York meat purveyor icon…the current heavyweight champ of beef in the N.Y.C. It’s hard to imagine that one person’s touch to a raw substance can make that much of a difference, however look at other great alchemists of their mediums – such as the Eckhouses, Carnegie and even Mr. Issac Newton himself – and it’s not hard to imagine the possibility. Now that the Fiend is an NYC colonist, you’ll inevitably be reading about a lot more LaFrieda love in the near future.

Looking critically at the experience, pound-for-pound, the Bear king finally has a worthy adversary, yet at the end of the bout the Apple still was not his overall match. However every champion must walk the streets with a bulls-eye on his back, knowing damn well all contenders are lurking in the shadows and peering intently through focused crosshairs.

So for those lovers of ground beef on a bun, I would highly recommend making Bad Apple your next stop. If access to a car isn’t a possibility, then be brazen and plan your public transportation in advance, but don’t let the distance deter a chance to experience top-shelf material.

It’s well worth the venture.

4300 North Lincoln Avenue
Chicago, IL 60618-1712
(773) 360-8406
www.badapplebar.com

Cortland's Garage

2011-02-13T23:05:00.000-06:00

(Cortland Street Burger)

I’m embarrassed to say I lived in Chicago for so long and had previously never visited Cortland’s, aside from one random (and somewhat inebriated) stumble upon a handful of years ago. Voted as having one of the top burgers in Chicago by Chicago Magazine in the ’09 mega-burger breakdown, as well as possessing quite a strong WOM following, the Fiend had to make it one of the final stops in the city before jetting away.

In addition, this little venture was also quite groundbreaking as I’m pleased to introduce a Chicago burgering comrade in crime – the Burger Banshee – who is the first featured guest blogger on the Fiend.

Alas, the menu options are quite vast at Cortland’s, so it was decided beforehand that we would each pick a cut and then collectively decide upon a third to sample. The Banshee picked the 18th Street, The Fiend chose the Ashland Avenue, and the Cortland Street would prove to be the wildest of wild cards.

(Ashland Avenue Burger)

The Ashland Avenue was the first item that jumped out when I first perused the menu descriptions, however I knew from the start that I was treading in murky water with that decision. Overall it was pretty tasty, however I’ve had similar burgers with the same toppings and ingredients (BBQ pulled pork), including the infamous and beloved Led Zeppelin at Kuma’s, so the bar had somewhat been established. The Banshee agreed: “I’ve had better versions of this concept.”

The next was the 18th Street, the choice of the Banshee, which sounded amazing on paper (carne asada, pico de gallo, guac, tortilla strips, chipotle mayo, etc.), but never really followed through in execution. The Banshee exclaimed: “I liked all the ingredients, but thought that in the end there was just too much going on and the real flavor of the burger got lost in the shuffle. And it was a tad messy/hard to keep together.”

(18th Street Burger)

And the Fiend couldn’t concur more, something that’s been lamented numerous times before. So let’s take a few seconds to revisit that school of thought.

In the world of the burger patty – which let’s be honest is the reason why you’re actually eating a “hamburger” to begin with, or at least in theory should be – nine out of 10 times working with less is so much more grand and exactly why a simple burger will typically win in the end. Less confusion; pure mastication.

Driving home that point is the third choice, the original Cortland Street, which was by far the best of the three that evening – thus proving that one shouldn’t wander far from the signature sandwich upon first encounter. Especially if it’s an award winner and it’s stupidly simple (see aforementioned rant above).

The toppings of the Cortland Street (white cheddar, smoked bacon, onion strings, etc.) were fresh and perfectly in chorus, including texture. “It had a nice combo of ingredients, especially the bacon and onion rings, which gave the right balance of flavor to accompany the burger itself,” said the Banshee.

Regardless, the beef across the board is extremely good quality and the reason why Cortland’s burgers are top-shelf. Rich, velvety, seasoned to perfection – a prescription for repetitious abuse.

Ohhh, and the Banshee wanted to note that the parmesan fries were a wonderful companion to the meal. The frosty craft beers certainly didn’t hurt either.

All in all, the Fiend and the Banshee both agree...if you’re looking for a good Wicker Park watering hole and jonesin’ for a burger fix, the Garage will be there and waiting to please.

Cortland’s Garage
1645 West Cortland Street
Chicago, IL 60622
(773) 862-7877
www.cortlandsgarage.com

Top 10 Burgers of Chicago

2011-01-24T22:28:00.001-06:00

Greetings...Friends, Fiendsters, Burgerholics.

Word on the street that your affable Fiend has relocated from his Windy City stomping ground to the mean streets of Manhattan, and, well, I'm here to report the buzz is true...NYC is now currently where I lay thy head down to sleep.

So in honor of my fabulous Chicago, a city I love dearly and that truly has embraced the spirit of the Burger like very few others can compare (if at all), alas here is the Fiend's Top 10 Burgers of Chicago.

1) Kuma's Corner
2) Bad Apple
3) Duchamp
4) Naha
5) David Burke's Primehouse
6) Cortland's Garage
7) Rockit
8) Keefer's
9) Cooper's
10) Jack's on Halsted

I have to admit there are still plenty of wonderful establishments that I did not get to review during my tenure in the city and that were on my wishlist (Longman & Eagle, Yoshi's Cafe, Hot Chocolate, etc.), so this is merely a reflection of what I was able to get my paws on over the past two years. Stay tuned for two more posts (Cortland's Garage, Bad Apple) still to come, which should be up shortly.

So hats off to you, Chicago, I'm not quite done with you yet.

Not even close.

Keefer's

2011-01-02T22:51:00.001-06:00

You can rarely go wrong with ordering a burger from a steakhouse. Let’s face it…those chefs know how to handle their meat, and likely they are also using a proprietary blend of meat too - if not blending in actual cuts of steak to round out the flavor - which is exactly the case with this delectable little treat.

The other value bonus gained from a steakhouse is that they know how to cook to your requested doneness. The Fiend prefers his burgers rare, and more often than not they come out prepared medium to medium rare, which can be fine but is not really optimal.

Needless to say, this burger came out extremely pink in the center, much to the shock and dismay of my burgering cohorts at the table. And the taste is exactly the quality you’d expect from a white-cloth napkin establishment as well: rich, velvety and perfectly spiced.

Over the years, Keefer’s has always delivered, so if you’re looking for a fantastic lunch or dinner option that won't cost you steakhouse prices, give ‘em a chance.

Keefer’s Restaurant
20 West Kinzie Street
Chicago, IL 60654
312.467.9525
http://www.keefersrestaurant.com/

Juliette

2010-12-05T23:55:00.000-06:00

While wandering around Williamsburg today, with seemingly zero direction or motivation to be directed, the Fiend stumbled upon a very inconspicous restaurant after he noticed heards of people streaming to/from the spot off the main throughfare. And there I found Juliette, the current culinary vixen of my desire.

Sitting at the bar, standard op when possible, I originally was in search of a killer all-American savory brunch with toast, eggs, bacon and roasted potatoes...a vison of a perfect Sunday morning.

And then the weekend special screamed at me straight up from the menu: spicy lamb burger.

Perfectly cooked to medium rare, the lamb was extremely fresh, succulent and featured a load of ground spices and chilis that truly accented the meat, not overpowered. The 7-8oz patty was then topped with a very tasty dollop of fresh goat cheese - which is typically not my go-to, but really worked well considering the protein - and also a house made spicy garlic mayo, also which included fresh chilis.

This burger really was close to perfect...my only regret was that it was only a few minutes before Noon, and on a Sunday, so having a beer to amplify the experience just wasn't so much of an option at the time. But regardless, this was probably one of the better burgers I've had in the past few months, and that list includes both Minetta and Kuma's as well.

Needless to state, the Fiend shall return.

Juliette Restaurant/Cafe/Bar
135 N. 5th St. (Williamsburg)
Brooklyn, NY 11211
718.388.9222
http://www.juliettewilliamsburg.com/

2010 Burger Bash “Join the Fight, Take a Bite”

2010-10-27T00:00:00.000-05:00

Photo Credit: Kelli Kalish Photography (website: http://www.kellikalish.com/)

Perhaps it’s my remedial Spanish education, but when I was told I was going to be a judge at the Arboretum of South Barrington, my immediate assumption was that it was taking place at a nature conservatory with a focus on…trees. Perhaps that was just a remedial assumption in general, but I have to admit from conversations with others I was not alone in that manner of thinking.

But the Fiend was pleasantly surprised to find that The Arboretum was actually an expansive commercial shopping centre (preferred spelling) of shops and restaurants…NOT a mecca for ornithologists, herpetologists, botanists and tree specialists (arborists).

So with thoughts of giant Maples, twisting Cyprus’, happily chirping house wrens and frolicking black squirrels in mind, I actually drove right past the main entrance, laughing as I abruptly pulled into the back driveway.

The Fiend had landed. Chance of burger survival: less than 1 percent.

Upon reaching the destination, the Fiend had the distinct pleasure of judging alongside some great local food journalists in Deb Pankey of the Daily Herald, and Irv Leavitt of the Sun-Times/Pioneer Press.

The three judges were given their assignments, and then escorted across the vast Arboretum oasis of high-end retail, food and beverage. The mission was simple: taste five burgers from five of the finest restaurants in the campus (Nozumi, Cooper’s Hawk, Ruth’s Chris, L’Eiffel Bistrot and Pinstripes) and rate them based on presentation, creativity and overall taste.

Take no prisoners.

Upon tasting each of the five burgers, the Fiend was generally pleased with the overall quality and taste of each of the offerings. One would think this is probably assumed given the challenge, however I’ve masticated some massacred “gourmet” burgers in my day.

Photo Credit: Kelli Kalish Photography (website: www.kellikalish.com)

The order of sampling started with the Japanese restaurant, Nozumi, who not surprisingly offered a wonderfully delectable Wagyu beef burger, served with grilled onions, shitaki mushrooms and a truffle demi spread. This would end up being my second favorite of the day with its beef being undeniably the best tasting of all the burgers sampled.

The second stop was at the restaurant/winery, Cooper’s Hawk, who put a twist on its burger offering by using its vineyard background to produce a Mini Zin Burger that featured red onions braised in its own signature Zinfindel. A fairly tasty burger, however it lacked some of the creativity and novelty that some of its peers embodied.

Directly adjacent was the third stop, the perennial steak/power-house, Ruth’s Chris. Generally speaking, The Fiend is a big advocate of steakhouse burgers, because you’re typically dealing with chefs that know how to handle their meat, and typically grind the proteins in house and use the trim of other cuts of meat in order to make a wonderful and extremely delicious burger blend. In this instance, The Ruth’s Chris Prime Bayou Burger was somewhat middle of the road in the Fiend’s opinion, largely due to a ton of seasonings that masked the taste. In addition, the consistency of the meat was something very different: very light, almost like a lighter protein such as chicken or ostrich. Not bad, but not great.

The fourth stop turned out to be the Fiend’s favorite, L’Eiffel Bistrot, which offered an extremely fresh and tasty Roquefort Burger. The freshness was indeed the point of difference for the Fiend, where everything from the cheese to the red wine reduction sauce to the lightly toasted bun tasted like it was sourced a minute before being served. Plus this burger offered the most original ingredient: a few little sprigs of watercress, which is a beautiful touch of creativity that only a Parisian could manifest.

The final stop was at Pinestripes, which was an impressive warehouse of mirth and culinary spirit. Nothing says fun like great bowling, bocce, burgers and beer - obviously one hell of a combo. The burger display was by far the most intensive of all the other venues, however it was very straightforward and the toppings were of your standard lettuce, tomato, pickle, onion & mustard variety. The burger itself was good, but the Fiend felt its plain Jack & Jane Americana might have been its downfall. Tasty, but too simple.

Overall it was a great experience for everyone that participated, especially for those who benefited the most from the proceeds, however now it’s time for a brief mention of how it all played out.

Drumroll…

People’s Choice Winner: Pinestripes
Judge’s Choice Winners: L’Eiffel Bistrot & Ruth’s Chris

Until the next time…keep up the good fight.

BurgerBash 2010 - Join the Fight, Take a Bite

2010-10-12T23:55:00.000-05:00

Beee-beee-beeep. Beee-beee-beeep. Beee-beee-beeep.

News bulletin, this just in:

The Fiend is very honored to say he's been invited to be a guest judge at the 2010 “Burger Bash: Join the Fight, Take a Bite” event to be held at The Arboretum of South Barrington this Saturday, October 16.

The event is from 1:00-3:00 pm CST, is only $10 for entry and includes a taste of some of the best burger selections outside of the city...and this side of the Mississippi. Better yet, as part of National Breast Cancer Awareness Month, a portion of the admission proceeds will be donated to the Cancer Institute at Alexian Brothers, which has introduced cutting edge technology for Breast Cancer detection.

With the purchase of a ticket to Burger Bash, those in attendance can look forward to a tour of some local hotspots on the Arboretum campus, such as Ruth’s Chris, Coopers Hawk, Pinstripes, L’Eiffel Bistro, and Nozumi, to name a few, and sample a wide variety of delectable burger offerings from each participating restaurant.

The Fiend is thrilled to be a part of the action and will be joining a great panel of judges comprised of other Chicagoland food media and gourmands.

Stay tuned for a full recap of the experience, including some thoughts on each of the tastings.

Keep it real, fellow fiends.

Best Burgers: Coast-to-Coast

2010-10-04T22:03:00.000-05:00

Check out today's USA Today article in the travel section about the top 51 burger joints across the U.S. Some locations might surprise you as it seems quite a few are off the beaten path (Florida, New York), but hey...that's okay. Burger ingenuity has no boundaries.

It seems like day after day after day after day after day the Fiend continues to see stories about the wonderful, delicious and all-American concoction that is the burger. Physically, economically, psychologically, emotionally, fiendishly...nothing satisfies a carnivorous craving like a half pound of freshly pattied beef or bison (or lamb, ostrich, chicken, pork, salmon, etc.) grilled to a medium-rare perfection, and topped with an thick slice of aged cheese, bacon and ketchup.

Yes, that would be your stomach barking back to your brain.

So back to the USA Today piece, and being a Chicago resident and all, the Fiend can't give enough praise to the Illinois representative on the list - Kuma's Corner. Hats off and a Devil's Horns salute to you, mi amigo.

So really I truly believe this list warrants one hell of a road trip, ehh?! Anyone? Anyone?

Hey JL Beers in Fargo...I've got your number.

Uncle Mike's Hwy Pub

2010-09-07T22:14:00.000-05:00

South of the Boarder Burger (jalepenos, bacon, pepper jack)

Raise your hand if you love road trips. Yup.

Raise your hand if you love road trips and you love to stop at roadside bars, grills and diners. Hell yup.

Well, the Fiend had the distinct pleasure of visiting Uncle Mike’s Hwy Pub this past weekend, in Kenosa, WI, and I truly believe these are the type of experiences that make life worthwhile.

The burger was damn good – hand pattied, quality beef, excellent seasoning, cooked to order – and there was multiple selections with great toppings and all very, very reasonably priced. Oh yeah...and an amazing atmosphere with more than 250 beers. Yeah. In Kenosha!?!

And like the burger, the wings were big and meaty and Uncle Mike’s special sauce is damn good. The Fiend found himself dipping his burger and killer waffle fries in the remaining reservoir o’ sauce.

So while the idea of stopping at a roadside diner or bar can often scoffed at by many as lowbrow cuisine, I typically look that adversity in the face and say: “Good. GOOD. More for you and me.”

Never underestimate the power of a good ol’ greasespoon meal. Smile from ear to ear, baby.

Uncle Mike’s Hwy Pub
6611 120th Avenue
Kenosha, WI 53142
(262) 857-2392
http://www.unclemikespub.com/

Cooper's

2010-08-31T00:14:00.000-05:00

“Sometimes you wanna go where everybody knows your naaaaaame.”

While that little jingle is slightly dated, it’s still exactly how I feel about Coopers. It’s not so much that everybody knows your name, it’s just that familiarity the Lakeview bar/grill bestows when you first walk through the door. It’s like the safety of your parent’s house mixed with affection of your favorite roadside grease spoon family restaurant…just with a much better patio. And beer selection. And a burger.

Which brings me to the good stuff.

Wednesday’s are half priced burger night, and the Fiend couldn’t have picked a better night to stumble in one lovely evening. The burger was extremely delectable…definitely hand-packed and with a quality chuck blend. But what separated this patty from the rest were the finely minced onions within the meat, which added a wonderful flavor profile to the standard beef puck through-and-through. It was somewhat reminiscent of the wonderful burger at Mother Hubbards in River North, which uses a family-style recipe handed down through the generation.

The burger was cooked perfectly to order, the bun was toasted nicely and the fine white cheddar was an excellent complement to the order. The fries…so-so, but I ate them all.

So the next time you’re crusin’ down Belmont and wondering what the hell to do with your evening…why don’t you stop into Cooper’s and give Woody a good ol’ tip of the hat and head out to the patio.

You’ll Fiendishly thank me later.

Cooper’s
1232 West Belmont Avenue
Chicago, IL 60657
(773) 929-2667
http://cooperschicago.com/

Roscoe Village Burger Fest 2010 - Part Duex

2010-07-27T00:06:00.000-05:00

I'm going to make this quick, easy and tasty. Well, sort of tasty.

So your affable Fiend attended the Roscoe Village Burger Fest a few weeks ago on a cranky and inclimate Sunday afternoon. Ready for a burgering ruckus, upon leaving the site of what should have been a haven for meat lovers at large, my temperament was actually quite on the fence.

Of the selections sampled, nothing was over-the-top amazing. However the clear winner in my mind was Bad Apple...not because it was mind blowing, but because the booth was actually using unfrozen meat patties formed on-site (in little slider form, and with some tasty toppings).

Bad Apple - White Cheddar Cheeseburger

I was astonished to witness quite a few other places throwing ice pucks on the grill, and then charging upwards of $6-$8 per selection.

While I'm sure this isn't standard protocol at the restaurant itself (please, please don't let it be true), the Fiend had to assume it was in order to quickly appease the massive lines of meat marauders looking for a quick fix. Regardless, it made a skeptic out of a super-fan and made me think twice about a few locations (Ye Old Town Inn, John's Place).

Village Tap - "Pub" Cheeseburger

The clear winners in my opinion were Bad Apple, Select Cut, Village Tap and Kuma's Corner (though they weren't there on Sunday, however I know for a fact of its quality).

Let's keep it classy, Chicago. The burger will always be the staple of your menu, so why not make it a prize winner time and time again. Make it right and make it swell, and I guarantee it will keep your business booming.

Roscoe Village Burger Fest 2010

2010-07-07T22:53:00.000-05:00

You know what's amazing? Burgers? Yes.

You know what's even more amazing? A bunch of burgers under one roof...errr street?! Yes!!!

Done.

Helloooo, Roscoe Village Burger Fest (formerly BAM Fest), which is taking place this Saturday (7/10) and Sunday (7/11) and is shaping up to be, as stated, Patties and Music galore.

The action takes place from Noon to 10:00pm each day and is located on Belmont between Damen and Leavitt. The burger line-up looks pretty stellar too, with local joints such as John's Place, Bad Apple, Village Tap, Ye Olde Town Inn, etc., bringing their burgering best. All fest-goers will have a chance to vote for best burg too...a nice little way to give back to those who rightfully deserve some recognition.

In addition, the music is looking pretty interesting as well, with 90's perennial powerhouse acts 10,000 Maniacs and Gin Blossoms closing out Saturday and Sunday, respectively.

Check out the full burger and music line-ups here at the Chicago Special Events page.

The Fiend has been especially eager to try out Bad Apple, so this should be a good adventure to chronicle. You should make it happen too.

BAM.

Park Grill Burger Fest Week

2010-05-26T08:29:00.000-05:00

Hey there Fiends. Park Grill's Burger Fest 2010 week is upon us (and nearly half-way finished), so make sure you get over there immediately for lunch or dinner and check out one of the eight choices executive chef Bernie Laskowski has whipped up for the occasion.

All burgers come with tasty hand-cut fries or chips and offer a suggested beverage pairing of either wine or beer. There is also a turkey and salmon burger option available, if one is so inclined.

The Fiend highly recommends the "28 MPH Burger," which features a hefty 10oz. Black Angus patty, a layer of pulled BBQ pork, Ancho cured bacon (very flavorful and unique), a crisp egg and grain mustard on a pretzel roll. A further review of the burger and pictures will come shortly, however check out the Park Grill Web site for more information.

Happy Fiending.

Park Grill and The Plaza at Park Grill
11 N. Michigan Ave. (Between Monroe & Randolph Streets)
312.521.7275
www.parkgrillchicago.com

Sable Kitchen & Bar

2010-05-24T22:49:00.000-05:00

Greetings fellow Fiends. It’s been awhile since I’ve graced these pages with my burgerific wisdom, but alas I’m back and as hungry as ever to share my latest and greatest endeavors.

In the eyes of some, including myself at times, hotel restaurants have had a culinary stigma of sorts; that the food will be uniformly bland and militant, but this time with your favorite celebrity chef’s name flashed alongside the marquee, a move synonymous with overpriced “gourmet” offerings.

However, I must admit I’ve witnessed a resuscitation on this front with more and more trendy hotels breaking away from the stodgy mold by offering an atypical or adventurous culinary fare – even if that 20 foot sign does feature the grinning mug of a Food Network star.

Enter: Sable, a perfect example of this revival, minus the Hollywood flare. Located adjacent to the lobby of the new Palomar hotel on Illinois and State in Chicago, Sable is exactly what other hotel restaurants should strive to be – a comfy, yet sharp atmosphere that offers a traditional, but sophisticated cuisine…and all at a great price point.

Before I get down to burger business, I have to call out a few other dishes I had the privilege to taste, all by the hands of executive chef Heather Terhune.

Somewhat in the same family of the burger brethren, and still one of my all-time favorite proteins, the bison short rib sliders were out of this world. Slow cooked to perfection, the root beer glaze added a complex and familiar flavor to the small bites.

The second and third dishes were small, but mighty hors d’oeuvres: bacon wrapped dates with ewe’s blue cheese and the unbelievable La Quercia ham and Swiss poppers. The latter, if you close your eyes, will vicariously whisk you away to the cobblestone side streets of old Madrid – a great twist on the classic croqueta.

On to the real deal though – the nucleus of the table – the Farm House Steak Burger was truly a magnificent plate. Perfectly seasoned and cooked rare as ordered, the meat was soft and velvety, yet you could taste a hint of a higher quality cut, which I suspected to be the trim or pieces of other beef beyond ground chuck or round, perhaps sirloin or brisket.

The hand packed patty was served on a pretzel bun (bonus points, ALWAYS) and had a good assortment of caramelized onions to enhance the flavor profile. A generous slice of white Wisconsin cheddar was also added to push the burger over the edge, and I would be remiss to mention the seasoned cup o’ fries that accompanied the meal.

All in all, Sable offered one of the more enjoyable burgers the Fiend has tasted in awhile. Even if you’re not a Fiend of the patty, I trust you will find plenty of other quality delights to keep your attention fixated throughout the night.

Sable Kitchen & Bar
505 North State Street
Chicago, IL 60654
312.755.9704
www.sablechicago.com

Jack's On Halsted

2010-03-17T23:36:00.000-05:00

“Please won’t you be…my neighbor?”

In a creepy way, that’s the song that kept running through my head as I eagerly pulled my chair up to the bar last week. Honestly, how could Freddie’s immortal song not be running on repeat, if you consider the insanely close proximity the Fiend lives to the quaint Lakeview gastropub.

Having visited Jack’s a few times in the past, I couldn’t help my enthusiasm when I learned the bar’s renovation during the winter would also include a slight menu revamp…with (GASP) a full line of burgers!

And while the swanky atmosphere typically would immediately conjure images of high-end beef choices, such as Niman or Kobe, this bistro offers no-frills selections with an emphasis on unique options for toppings, a la the Kuma’s Corner of the world.

The Fiend opted for the Jack’s Burger, a hefty 9oz patty topped with barbeque pulled pork, sharp cheddar and shredded jalapeno. Ordered rare as per usual, the meat was cooked as desired inside while also keeping a well-seasoned crust on the exterior.

Two other burgers also caught my eye for further exploration: the Spicy Hot, which is brushed with a touch of Chipotle and features roasted Poblano peppers, pepper jack and bacon, as well as the Halsted Street Burger, topped with Maytag blue cheese and apple smoked bacon.

And though I did not have a chance to talk to the chef about the source and grade of the beef, the Fiend could definitely detect the quality in both the taste and texture.

This could get dangerous, as I fear rainy days and Mondays will definitely get me down…the street.

So the answer is, yes. Yes, I am proud to be your neighbor, Jack’s. And I promise not to be a crazy Marcy D’Arcy along the way either.

Jack’s On Halsted
(773) 244-9191
3201 North Halsted Street
Chicago, IL 60657-3413
www.jacksonhalsted.com

The Standard NYC

2010-03-08T23:49:00.000-06:00

Here’s to a quick and absolutely necessary post.

Your affable Fiend was in NYC last week, and of course the hankering came around after a long night of work and drinking. Yup…burger time.

Most trips to Nueva York end up being a foodie excursion above and beyond my standard burgering across the country, but that’s mostly thanks to the fact I get to enjoy some wonderful meals as part of the city’s culinary playground. However if the Fiend had it his way (he usually finds a way), a burger is typically not too far away from his grasp.

And on this occasion, the wonderful venue just happened to be in the late night grill at the base of his hotel – The Standard NYC in the savagely chic meatpacking district.

And this burger at The Standard is damn good. Damn good, mis amigos.

Perfectly cooked (at 3:15am!) this burger was definitely a splendid surprise and not what was expected to be available at that lovely witching hour. The Fiend is actually going on record to say it’s probably the top gourmet burger one could possibly get at that time night…anywhere in the U.S.

The meat was soft and velvety, definitely a high grade of quality meat and hand packed. The bacon wasn’t too crispy either – as it is often mal-prepared – and the white cheddar offered a creamy touch to nicely bring together the flavors. The only item that could have amplified the taste slightly more would have been a nice dollop of a compound mayo or a slice or two of jalepeno for kick...but the Fiend can't really blame hotelier Balazs for bringing forth straight-up Americana at its best - probably the most standard bet in an otherwise geniusly unstandard property.

And I would be giving the entire plate injustice if I were remiss to not mention the absolutely divine fries; wonderfully battered and lightly deep-fried…the entire table couldn’t stop raving about them.

While New York is and will always be a changing landscape of culinary madness, with an unbelievable shop or restaurant popping up every other week, the Fiend is not messing around about this one – make it happen people. The city is simply too big to be wandering around on an empty stomach, especially when you know of a gem just around the corner.

The Standard NYC
http://www.standardhotels.com/
848 Washington Street (at W 13th St)
New York, NY 10014
(212) 645-4646

Stanley's Kitchen & Tap

2010-02-02T00:30:00.001-06:00

(Elvis Burger)

Best known for its hangover remedying smorgasboard weekend brunch, killer Sunday night live band karaoke and down and dirty saloon style atmosphere, Stanley’s is one of those citywide institutions that no one can deny its appeal. Especially if you also love quality home cooking.

Known for some of the best southern style fried chicken around town, Stanley’s typically doesn’t spring to mind when thinking about satisfying a burger crave. Not that I’ve ever caught wind of a horror story or anything; frankly, it’s because I’ve never actually heard of someone ordering a burger from Stanley’s at all. They seemed to be nonexistent or simply lost in the mix of all the other soul food offerings.

Until now.

Last week I had the pleasure to be introduced to a sneak peek of its new and improved menu options, revamped by executive chef Jaysen Euler who has been with the establishment for more than a year and has slowly been transforming aspects of the menu and bar.

Our group, led by the efete.net mastermind D.C. and his legion of bloggers (including yours truly), sampled a good mix of items already found on the menu (mac & cheese) and those still to come, such as the delectable Andouille Sausage Corn Dogs and my personal favorite Redneck Poutine loaded with applewood bacon, cheddar, jalepeno jack, topped with gravy over a bed of tots. It’s soul food people, you don’t eat this every day (though tempting).

Poutine in particular has been seeing quite an emergence as of late, popping up on more and more menus across the city and even getting a nod from Time Out Chicago. Thank you, French Canada!

But as luck would be the stars aligned this evening, as much to my mirth Monday’s are now $5.00 Burger Bar night, which comprises of a 8oz Angus beef, turkey or chicken patty, choice of cheese and free range on more than two dozen toppings. Not to mention a handful of fries and dill pickles to boot (as they would say…somewhere in the parlance of the South).

While the new menu boasts a few appealing “Stanburger” selections, notably the Drive-In (cheddar, American & Stan’s secret sauce) and the Elvis (bacon, pimento cheese & country fried onions), I couldn’t help but stick to my ye ol’ druthers and go for the straight up down give me beef and rare together. I mean, how else is a cowboy supposed to get the true taste of the meat?

Topped with a dollop of ketchup and a few sliced jalapeno rings for spicy effect (relax, after a few plain bites), the Fiend was ready for a bib and lookin’ to make a mess. I had just that look in my eye.

And I have to fully admit that I the old gas tank was pretty full by the time the burger arrived, so hopefully it didn’t affect the taste sensors one way or the other, but the burger was pretty dang good. Not the greatest in recent months, but it was definitely tasty and probably one of the best for the price range I could list.

The meat itself was well seasoned and prepared fairly well to order (perhaps medium-rare), but I did question whether it was hand packed in house or not (it appeared to be too uniformly circular, occasionally an indicator of an outside job). The cheddar complemented the beef nicely, as it usually does, but upon a second thought I should have went with a more flavorful choice for a kicker, such as the pimento or jalapeno jack.

The Fiend would absolutely recommend this to anyone that’s looking for a great deal on a Monday evening, or likewise to someone that’s already a fan of Stanley’s classics and are looking for a change of pace...you know…away from that deep fried other, other white meat.

Stanley’s Kitchen & Tap
1907 N. Lincoln Ave.
Chicago, IL
312.642.0007
http://www.stanleyskitchenandtap.com/

Duchamp

2010-01-20T01:11:00.001-06:00

Everyone gets to experience a little luck from time to time. And right now the Burger Fiend is on one hell of a streak. Happy New Year to me, that's for sure!

Coming off the heels of two excellent recent excursions, last week – after nearly a year of anticipation – the fiend finally got a chance to check out the burger he’s heard so much about from various people both inside and outside the culinary world.

And it has been determined that the extremely knowledgeable and affable Chef Michael Taus – proprietor of both Duchamp and the River North establishment Zealous – can make one doozey of a burger.

In an odd move for the Fiend (only child syndrome), it was previously decided that on this evening all dishes would be shared to taste the full spectrum of the menu. Therefore I had to compromise my typical “rare” order and up the doneness a little to “medium rare” to appease the masses (huge table: three people, including yours truly).

While all the food was very good indeed, especially the skirt steak, much to my delight it was unanimous amongst the group that the Havarti cheeseburger was the clear du-champion of the night.

Like any wonderful sandwich ever consumed in history, the toppings, meat and bread need to be in complete concert with each other without one single ingredient overpowering the other. When achieved, the symphony of taste and flavor that follows easily brings with it a chorus of mmmm’s, ooooh’s and ahhhh’s.

Regarding the burger of my desire this evening, most intriguing to me is the choice of Havarti cheese, which is a very atypical selection for a burger, the likes reserved mostly for the standard American, cheddar, Swiss or provolone offerings. However the aged qualities of Havarti helps not only amplify the umami of the meat, but it’s soft and buttery profile produces a rich and flavorful adventure that churns away from the aforementioned Big Four.

The fiend foresees more and more of these alternative cheese choices as a 2010 burger trend, a subtle yet effective way for a restaurant to take its rote blandness to the next level.

As for the meat itself, Chef Taus uses a proprietary blend of beef, which was absolutely evident in the quality and taste. Perfectly pink throughout at its medium-rare doneness, nutty, smooth and velvety were the effects on the palate, with a hint of smokiness being detected on the finely charred exterior.

Combined with the house-made tomato remoulade, and a touch of mayonnaise and ketchup on a toasted potato bun, it was the culinary equivalent of the finest John Williams score and Metallica’s S&M roar merging at once – both beautiful and strong to the senses.

Likewise, the freshly cut pomme frites (nearly pont neuf) rounded out the dish in a wonderfully starchy and gourmet fashion. After all, no amazing burger meal would be complete without its equally great potato sidekicks.

So if you’re not a gambling man and are looking for an insider tip…this Duchamp is a pretty easy bet. This ain’t no lady luck, mis amigos.

Duchamp

2118 North Damen Avenue

Chicago, IL 60647

(773) 235-6434

http://www.duchamp-chicago.com/

David Burke's Primehouse

2009-12-20T16:37:00.009-06:00

Sans any anecdotal commentary in this upfront section, this is how a burger should strive to taste.

The fiend has probably eaten hundreds – if not thousands – of burgers over the years, many of which touted as gourmet by flashy marketing but actually tasting very elementary by my standards. While I always cross my fingers, and can’t help but to continue to order in spite of my inklings, I still suspect these mediocre sandwiches to be oversized boxed “pub” burgers…or there is simply a lack of TLC masked by a dash of garlic salt and a glob of wholesale mayo.

And this is a point I’ve never really understood.

The burger is an American icon; a staple of nearly every menu from your local roadside diner, neighborhood sports bar or the most high-end establishment anywhere coast-to-coast. So if a restaurant does Americana, or any semblance of this cuisine, then they should invest a little more time and resources into making its burgers undeniably craved staples.

Though I might obviously be slightly bias, I feel I’m not alone in this notion – a view obviously shared by restaurateur David Burke and executive chef Rick Gresh.

Already a critically acclaimed venue by local and national media outlets, and a top 10 selection by Chicago Magazine, it was only a matter of time until I had a chance to get my hands on one of the legendary 40 day dry aged “burkers” from Burke’s Primehouse.

The burger comes topped with an exquisite array of toppings unique to Gresh’s vision of a traditional burger: garlic spinach, crispy shallots, bacon mayonnaise and a toasted potato bun.

Although I’m a purist with my burgers, as all fiendsters know, I decided to dive into this as prepared without any alterations…if anything an attempt to crawl inside the chef’s mind and try to explore his culinary terrain.

The garlic spinach in lieu of lettuce added a creamy and earthy dimension to the flavor and texture, though there were a little too many leaves and it started to overpower the meat. The fried shallots were a wonderful replacement for traditional onions and added that sweet and familiar zest.

In addition, the bacon mayo was an ingenious touch that presents the best combination of both worlds. Although I typically forgo mayo of any kind, the idea of the two together was too much to pass, and luckily wasn’t spread too heavily on the bun. Typically my second favorite part of the puzzle, the potato bun was probably the most easily forgettable item of the mix – not as toasty as I would have liked, still good but more of an afterthought than anything.

Not surprisingly, by far the greatest element of the sandwich was the beef, which includes the trimmings from the dry aged steaks ground within the chuck and sirloin. The dry aged taste is extremely distinguishable from most other burgers you’ll typically taste at a local burger joint, and for those that have never sampled a dry aged piece of beef it is well worth the investment.

As always, I like to sample the meat by itself without no other distractions. This presents the true quality of the meat and allows you to discover every taste and flavor, completely uninfluenced. As expected, you could taste the depth of the dry aging, which gave the beef a velvety, rich and juicy profile with a hint of smokiness that was probably picked up from the grill.

The fiend spoke briefly to the congenial general manager, who likewise offered to give a tour of the dry aging room – a fantastic experience to hold. Very few establishments go the extra mile to serve dry aged steaks, let alone dedicate time and space to producing their own. Likewise, though industry standard for serving dry aged meat is 21 days, Burke’s goes one step farther and only offers their cuts at 28 days or more – again a touch of the aforementioned TLC I believe other restaurants tend to forget.

This burker is only offered on the lunch menu and upon special occasions, but I highly recommend you do yourself a favor and make this a destination (within the James Hotel) to visit soon.

http://www.davidburke.com/

616 North Rush Street
Chicago, IL 60611-2712
(312) 660-6000

Naha

2009-11-08T15:45:00.009-06:00

Sometimes spontaneity is the best route when doing anything in life, however it is especially rewarding when one discovers a gorgeous new delight whilst burgering.

And I must apologize from the start for a lack of pictorial evidence – the aforementioned spontaneity yielded a forgotten camera and likewise the venue’s intimate atmosphere was a bit too dark for the ye’ old camera phone to work to the best of it’s ability. Since most visits are not arranged, at times the Fiend is not as prepared as he should be.

Now to the meat of the experience: the Fiend had been anxious to try a Naha burger for pretty much the entire summer, as a close friend was raving about it from a previous dining/tasting endeavor. And then the Chicago Magazine burger edition came out, ranking its burger within the top 10, again adding more charcoal to the fire.

There were two burgeresque options on the lounge menu to try from – the braised boneless beef short rib “burger” or the infamous NAHA half-pounder – and as appealing as the braised ribs sounded, this Fiend only had eyes for the patty.

Not to mention I was intrigued to taste the creation coming off the wood-burning grill, which always adds another layer of complexity to the final product…either for the better or for the worse.

I ordered the burger rare and with cheddar as my choice of cheese, however declined the stone ground mustard. Instead, the staff brought out a wonderfully creamy garlic aioli sauce, alongside the glazed onions, both wonderful complements and highly recommended.

The burger itself was extremely good. Extremely good indeed. I made an immediate statement via my Facebook feed that it was probably one of the top five burgers I’ve tasted in recent memory, and by my personal standards alone I’m going to have to stand behind that claim. And I’m okay with being bold.

As soon as the plate was placed on the table, my senses were immediately inundated with the smokiness of the beef, which was a little alarming at first because I feared it would overpower the natural taste of the meat. However this was not the case by any means, and the smokiness if anything rounded out the overall taste of the other ingredients, completely in concert together.

I originally guessed that perhaps the beef was a proprietary blend, however during conversation with the knowledgeable staff, the Fiend was told the burger was 80/20 Prime – which could absolutely be detected in the rich taste and velvety texture of the beef itself.

As I’ve stated before, bun selection can also make or break a burger and should carefully be chosen based on the final product – not only taste, but also size and ingredients. In this instance, the sea salt crusted ciabatta couldn’t be a more perfect sidekick to the sweetness of the onions and aioli toppings.

I do have to admit in all fairness to my faithful Fiend brethren that the burger is a bit pricey at $19.00 (includes fries), however if you have the cash and are on the hunt for a gourmet selection, then definitely put Naha towards the top of your list. You’ll thank me – and your sound judgment – afterwards.

Naha
500 North Clark St.
Chicago, IL 60610
312.321.6242
www.naha-chicago.com

Five Guys Burgers and Fries

2009-11-02T21:20:00.008-06:00

(Don't mind the foil...or the phone cam pic)

Greetings, fellow Fienders. It's been a long road since my last post (school is absorbing a ton of my nights and free time, plus a dash of laziness), but nonetheless i've been cataloguing quite a few burgers along the way. More to come on that front, alongside some pics.

However tonight I was running around, realized around 8:30pm that I hadn't eaten anything all day and decided I would eat at the next closest place I could find. And that place - completely and honestly by chance and proxy - just happened to be Five Guys Burgers.

I was also honestly trying to avoid the venue, because I've made a concsious effort from the beginning to not review fast food burger joints, but unlike the other big three chains Five Guys has risen to a cult status in the past few years in many credible media outlets as well as by a strong word-of-mouth presence on the streets.

Not that there is anything wrong with "fast food" joints, because I am a fan of many the establishments, but I thought it would only be fair to give it a whirl and a quick review since many Fiend faithful have been asking my thoughts as of late.

So overall I would say the burger itself was as expected: a solid, pretty tasty burger. There was nothing gourmet or exceptionally mindblowing though, which the company does not promote or claim, but that was almost a sigh of relief because there's never a bar that needs to be exceeded.

I got the bacon cheeseburger with ketchup and jalepenos, and the meat was fresh and seasoned well. What was VERY good were the fresh cut fries, which are cooked in 100% peanut oil...a tasteful and somewhat healthier option if you're going to be deep-frying anything (relax, don't start a nutrition debate. We're talking about fries and oils here).

What I do love is the (un)intentional artsy statement a la the old school checker decor and backroom/frontroom storage (giant sacks of potatoes on skids and sitting out for display in the middle of the floor). No matter which way you shake it, that's awesome in my book.

So yes, I would say i'm definitely glad I stopped in this evening and I recommend others grabbing a fistful of meat the next time they want to cure the crave.

Five Guys Burgers and Fries (Clark & Fullerton)
2368 N. Clark Street

Chicago, IL 60614
Tel: 773-883-8930

http://www.fiveguys.com/

The Burger Fiend: West Coast Especial

2009-09-25T23:48:00.005-05:00

Greetings, fellow fiends.

Your affable Fiend is reporting live from the Bay Area...and has been hitting the burger scene quite often this little trip stretching from San Fran to Sonoma/Napa wine country.

Once back in the Chi next week, all photos and reviews will be posted as soon as possible. Aside from exploring some wonderful vineyards and restaurants, here is a running list of venues that have offered some excellent burgers thus far:

Slow Club (San Fran)

Taylor's Refreshers (St. Helena - Napa)

Brix (Oakville - Napa)

Furthermore, the Fiend will be attending the 2009 Build a Better Burger competition tomorrow, sponsored by the Sutter Homes family vineyards in northern Napa Valley. The line-up of burgers, both beef and alternative, look pretty stellar indeed. More to come on that front as well, so stay tuned.

Keep on burgerin'...

-The Fiendster

Fiend on the Run

2009-09-08T22:38:00.007-05:00

Wow, it's been more than a month since your affable Fiend has posted, not due to negligence because i've definitely been hitting some burger joints around town, but culinary school has definitely been impeding my progress to a certain degree. Exhausting.

Anyways, I have some new found inspiration in the following September cover story BurgerBonanaza issues of Saveur and Chicago Magazine.

The Chi Mag piece shares a very similiar list o' favorites to mine, give or take a few, but nonetheless has effectively kick-started Pavlov's reaction 10-fold.

The Saveur issue is simply an classic chronicling of burgers throughout the ages, including an extremely impressive disply of information surrounding the "fixin's" including bun varities, condiments, toppings and the such.

I was also impressed by the unrelated, but absolutely appropriate pepper profile article and its magnificent corresponding photo catalogue, though Saveur never ceases to amaze in the pictorial arena. Todd Coleman's sidebar was most definitely eyebrow raising too.

Back to the cutting board for the Fiend though. I have a break from school, so the current wishlist includes: Naha, Duchamp, Yoshi's, Moody's, Duke of Perth, Sixteen (turkey burger for the next efete.net piece) and probably something else cool that you don't even know about.

New site attributes still pending.

Cheers.

Park Grill

2009-08-06T20:58:00.005-05:00

(Peppercorn Crusted American Kobe)

This month, Park Grill is devoting an entire week to America’s favorite concoction (take a guess) during its aptly named “Burger Fest” 2009.

Whether diners like their burger with cheese or without, on a pretzel roll or topped with an egg, beginning Monday, August 17 through Sunday, August 23, guests can choose from a variety of burgers featured on Chef Bernie Laskowski’s unique menu creations.

Pavlov, start your engine!

The menu at Burger Fest 2009 includes an assortment of burgers to suit anyone’s interests – even a finicky Fiend such as myself. And better yet, all burgers come with Park Grill’s hand-cut fries or chips and feature a suggested beverage pairing of either wine or beer.

(Grilled Turkey Burger)

Burger descriptions and prices include:

· The Classic Tradition – Park Grill burger, 8 oz. Black Angus Patty with Lettuce, Tomato, and Red Onion on a Seeded Brioche Bun ($9)

· Peppercorn Crusted American Kobe Burger with Gorgonzola, Balsamic Grilled Onions and Grain Mustard on a Pretzel Bun ($16)

· Dietzler Farms Burger with Roasted Tomato Fondant, Butter Kasse Cheese and Fresh Horseradish Cream on a Pumpernickel Bun ($12)

· Dry Aged Burger, Smoked Aged Gouda, Slow Cooked Onion Marmalade and “Orange” Ketchup on an Egg Bun ($12)

· Mia Cuppa Burger – Black Angus Patty with Neals Yard Cheddar, Truffle Aioli, Marinated Tomatoes, topped with a crisp Organic Egg on a Seeded Bun ($12)

· American Kobe Burger squared with Drunken Goat Cheese and Sweet and Sour Pickles on a Pretzel Bun ($16)

· Grilled Turkey Burger with Guava BBQ Sauce, Pickled Onions and Pepper Jack Cheese on a Brioche Bun ($12)

· Wild Alaskan Salmon Burger, served open faced and Teriyaki Glazed with Bok Choy Slaw and Wasabi Aioli ($12)

(Mia Culpa Black Angus)

The Fiend requested some pics of a few that really piqued the ol’ palate. Stay tuned for a review of one or two of the above selections. Or perhaps all three…

[demonic laugh ensues]

Park Grill and The Plaza at Park Grill
11 N. Michigan Ave. (Between Monroe & Randolph)
312.521.PARK
www.parkgrillchicago.com

Back to (Burger) Basics

2009-08-06T20:36:00.003-05:00

After a brief hiatus, your affable Fiend is back!

The logo for the site is in its final stage of completion and I'm giddy to showcase it to the public. Very Nintendo "Zelda-ish" in design - I think you all will enjoy and crack a little smirk at the same time.

In other news...I've been doing some bi-weekly turkey burger reporting for www.efete.net, on a quest for the best Chi-town ground gobbler.

I've also made it out to Kuma's not once but twice throughout the month of July. My initial review still stands - no need to go on and on but i would definitely recommend the Led Zeppelin next time you make it out (see above).

August is definitely looking like it's going to be a burger-licious month - with many locales running some wonderful specials - so stay tuned for some tasty treats.

Yours Truly -

The Fiend

Have You Read The News Today...Oh JOY!

2009-07-10T18:44:00.005-05:00

Greetings, fellow Fienders.

I've been a little MIA lately, but all for good reasons i'm not going to bore you with at this moment. New reviews coming soon though, as well as the debut of a new Burger Fiend logo and bun-scale icons, and boy are they all tasty.

I'm proud to annouce on The Burger Fiend that I will be doing a little side blogging venture with another great Chicago food blog - http://www.efete.net/ - here in the following weeks. My first task at hand is to find some of the top turkey burgers in the Chi-town city of broad stomachs, so if you have any thoughts please send my way.

My list right now - though very central - includes: Kuma's, Duke's, Hackney's, The Stretch, The Counter and a few other randoms along the way.

I'm also extremely psyched about the news that one of my favorite bands from childhood - CLUTCH - is playing at the one and only Kuma's Corner 4th Annivesary Block Party tomorrow night (Sat. July 11)!

I'm also extremely pissed i'm going to miss this event because i'm going to be out of town on what will be a fun trip, but i'm second guessing my priorities right now and making myself more angry as I think about the situation (don't ask).

Anyways...stay tuned and hungry for more burgerific action.

-The Fiend

Big Daddy Burger

2009-06-22T21:01:00.003-05:00

I'm a little late with post...but never late than better a wise man once said. (I bet you read that sentence at least twice...eh?).

Anywho, Jake's is at is again, this time with a burger inspired by Father's Day - The Bigger Daddy Burger.

A 9 oz. hand-crafted hammer, stuffed with bleu cheese and basted with homemade steak sauce, then topped with black peppercorn bacon, horseradish havarti, crispy onion strings, aioli, lettuce and tomato on a pretzel bun (!) is paired with a Phin & Matt’s Extraordinary Ale and fries, all for $9.95.

Available through the end of the June (and then some, if you ask for it by request...so i'm told), this BigDaddy is part of Jake's "Over-the-Top" burger series. I'm a big fan, obviously, and will be trying this beast soon.

Jake Melnick's Corner Tap

41 E. Superior (corner of Wabash & Superior)

312.266.0400

www.jakemelnicks.com

Mother Hubbard's

2009-06-10T22:35:00.007-05:00

Quick post here...but necessary. And apologies for no pics - the Fiend was caught sans camera this eve.

I haven't ventured into Mother H's in probably at least three years, but last Tuesday the Fiend and a group a old coworkers couldn't resist revisiting an old stomping ground.

And boy did I forget what a damn good burger they make.

The legendary burg is an 11oz hand packed puck of beef chock full of blended house seasonings, but the texture is so unique the meat has to include egg and perhaps bread crumbs to provide the soft, moist consistency. It's truly reminescent of a huge homemade Italian meatball; this time topped with cheddar and served with a blanket of fresh broiled fries.

Huge fan.

I highly recommend if you're looking for a decently priced burger and want to avoid the hub-bub of some other Hubbard Street establishments.

Mother Hubbard's

5 W. Hubbard St.
Chicago, IL 60654
(312) 828-0007

http://www.motherhubbardschicago.com

Keen's Steakhouse

2009-06-06T16:11:00.010-05:00

Apologies it's been awhile, but I've been having a few Internet issues the past week or so. But without further ado...welcome back.

So your fabulous Fiend was recently in the Big Apple over the Memorial Day weekend, and of course couldn’t help but let his irresistible crave take control.

Staying in midtown – actually the place that rhymes with schmimes schmare – I wanted to get the hell out of Dodge but also didn’t want to take a cab or deal with the subway to any of the other boroughs. It was a humid, overcast day that included threats of thunderstorms…and basically the Fiend was feeling a little lazy.

So I consulted the net and found a few leads thanks to some various messages boards, and set foot a few blocks southeast to a little steakhouse that had a few rave reviews.

And I couldn’t have stumbled upon much more of a treat.

Like most restaurants in NYC beyond what you typically find in Schmimes Schmare, every little joint has a bit of history and character that very few cities can compete against. And for mastication reasons alone, that’s what makes NYC so special.

So I stumbled into Keen’s Steakhouse, an inconspicuous dive two doors down from the corner of 6th and 31st, basically towards the southern end of midtown. From the outside you had a choice of awnings to enter underneath: Restaurant or Pub.

The Fiend, naturally, chose the pub.

Inside the pub was exactly what you would expect from a New Yawk steakhouse: dark, rectangular, wooden, baseball, loud patrons, spotty service, “how’s it going, boss?” barkeep greetings, oil paintings crusted with smoke from generations past, and a wonderfully loaded bar of splendid whisky selections. The Fiend couldn't feel any more at home.

The “Hamburger” selection, as stated on the menu, was a delectable little pub staple: a handcrafted patty served with a splash of fresh cut fries on a plate. As per usual, I requested medium rare and with cheddar as a topper. Save the shrubbery. Not necessary with this Fiend.

The burger itself had a great charring to the meat and had a rather tasty seasoning, however it was slightly overcooked per my order. Nothing to fret though, because the ambiance was outstanding, which always adds a little extra to the taste no matter which way you shake it.

And the rye-based whisky (Basil Hayden) and ginger concoction in hand probably helped a bit as well.

So the next time you’re in the Schmimes Schmare area, and the Fiend knows you unavoidably will be soon, take a break from the action and perhaps give ol’ Keen’s a whirl. Mama Keen couldn't approve more.

Keen’s Steakhouse
72 W. 36th Street
(5th and 6th)
New York, NY 10018
212.947.3636
www.keens.com

Jake Melnick's

2009-05-19T22:52:00.012-05:00

Myth has it that Lincoln Hawk walked into Jake’s two weeks ago, slithered inconspicuously into a stool at the bar, turned his trucker cap from front to back in his traditional fashion and muttered: “awl hav tha Badass burrgah, pleeze.”

And the two gentlemen sitting just an earshot away quickly gathered their belongings, paid their bill, tipped the waitress and walked away silently with their heads down.

If you don’t know Lincoln Hawk, then perhaps you should.

Inspired by the above events, The Burger Fiend twisted a few arms and brought along four of his faithful brethren to Melnick’s in honor of its “Over the Top” burger series and a chance to tackle May’s beast: The Badass BBQ Burger.

Unlike “Bull” Hurley, Lincoln proved this burger to be a worthy adversary.

The burger is an impressive 9oz. mass of beef, cheese and batter – slathered in BBQ sauce, topped with a house signature 17-hour-slow-cooked beef brisket, applewood smoked bacon, cheddar cheese and a large beer-battered onion ring.

As mentioned in my previous post…the bonus is all the above comes with fries and a Great Lakes Edmond Fitzgerald Porter – for only $9.95.

Anticipation couldn’t have been higher.

Needless to say, the burg was fully embraced by the crew once it arrived in its picnic-style basin. Sounds of mirth and joy rounded the table, some devouring (read: me), some taking their time to savor the complex flavors.

Unanimously, the group agreed it was a very, very good burger. Cooked to a medium-rare perfection, the taste was as rich as its layers, but by far the brisket was the proverbial icing. And why not? Of course if you add a layer of braised brisket on top of anything else known to man it’s going to be amazing.

The genius is its simplicity…errr something.

One friend squealed in delight (male) and the other (male) couldn’t have hit it more on the head: “the only thing missing with this deal is a cot.”

Point taken. The other two could only nod in agreement (also males).

While the Badass Burger wasn’t the greatest opponent the Fiend has ever arm-wrestled, it still comes highly recommended to anyone with a bull-sized hunger. And the setting couldn’t be more conducive with its bench seating, plethora of HD flat-screens and convenient downtown locale – perfect for a summer lunch excursion, NCAA viewing party, weekend neighborhood escape or wedding reception (?!).

Unfortunately, the Fiend found himself across the street from Melnick’s not even a week later on a Thursday night, famished around 10:30pm and eager for another match, however the kitchen was only serving “real menu” items until 10:00pm. Keep that in mind if you’re in the hood and looking for a tussle.

We’ll meet again, my badass friend.

Because when it comes to the mastication of a worthy adversary, in the words of my bro Lincoln, “when the switch goes on…I feel like a machine.”

Jake Melnick’s Corner Tap
41 E. Superior (corner of Wabash & Superior)
312.266.0400

http://www.jakemelnicks.com/

Silver Cloud

2009-05-15T20:55:00.007-05:00

I’m struggling to come up with a creative, quirky story here, so I’m going to take that as sign to instead play it straight.

What’s great about Silver Cloud is you always feel at home. Good food, good beer, good location, good music…and good tater tots.

And the burger overall was simply the same: good.

The patty was cooked perfectly on the medium-rare side and had a pleasant, tender taste. The cheddar was decent and the only real complaint was the completely overdone bacon: there is after all such a thing as too crispy.

At the end of the day, Silver Cloud will always be one of my favorite Bucktown diners and watering holes…and that’s not about to change anytime soon. Until the next time, mi amigo.

Silver Cloud
1700 N Damen Ave

Chicago, IL 60647

(773) 489-6212

www.silvercloudchicago.com

Duchamp

2009-05-12T22:12:00.007-05:00

And the list of burger locales in the Chi keeps growing...though this one however appears to be a must-taste.

Word on the street is buzzing over the new Duchamp burger, topped with rich havarti cheese, creamy tomato remoulade and side of savory garlic fries.

Attention: Captured. The Fiend is somewhat obessing over the thought of the havarti cheese.

Priced at only $13, the Duchamp Burger provides a decadence that is both affordable and a mouth-watering indulgence for any other Fiend on the prowl.

Moreover, Duchamp's burger will be featured in an upcoming TravelandLeisure.com piece on “America’s Best Burgers.”

The jury is still out on that claim and the Fiend is ready for duty.

Tis the Season...the "Big Timmy" and "Burker" Week

2009-05-12T21:24:00.009-05:00

Couple of tremendous specials going on in and around Chicago...

Take a gander at these doozies below and keep an eye out for two burger reviews later this week: one from Silver Cloud and the other on the "Badass" burger from Melnick's.

Word

###

"Big Timmy" Burger Challenge at Timothy O'Toole's Pubs
Now through May 31, 2009

What better time to try the "Big Timmy Challenge" than National Hamburger Month...

Chef Sean O'Brien offers a massive burger: two half-pound burger patties, cheddar, jack, mozzarella, swiss, bacon, onion straws, BBQ sauce, lettuce and red onion piled high and served with french fries and onion rings, $19.99.

For those able to polish off the platter, Timothy O'Toole's will award you with a T-shirt.

Timothy O'Toole's Pub Chicago
622 N. Fairbanks Court
Chicago, IL 60611
(312) 642-0700
www.timothyotooles.com

###

$5 “BURKER” WEEK IS BACK

David Burke Primehouse

In anticipation of BBQ season in Chicago, Executive Chef Rick Gresh is bringing back $5 Burker Week in a big way from Monday, May 25 to Saturday, May 30 during David Burke’s Primehouse lunch.

The "Burker Week" is a pretty extensive burger paradise, featuring a whole new menu of limited-edition burgers, including the signature 40 Day Dry Aged Burker for the special price of just $5.

The Burger Fiend definitely has his eye on that guy!

Other burger highlights include the Sam Adams Summer Ale Battered Chicken Burger ($5), Crab Cake Sliders ($8), Burke Castle Salad ($7), and the amazing Foot Long Black Pepper Benton Bacon Burger ($12) - BURGER FIEND...HEYYYYY!

Unique are the extras that give you the option to customize a chosen burger. To make it a "Big Pappa Burker,” decadent toppers ($3-12) include Angry Shrimp, Lobster Slaw, Fried Egg and Oscar.

Or the table can order a full plate of Ultimate Burger Toppings for only $5, which includes any and every burger need: housemade ketchup; garlic crushed mustard; red onion, jumbo dill, garlic & chili pickles; caramelized onions & mushrooms; and smoked bacon.

Side choices include Primehouse favorites like Truffle Asiago Fries ($6) and Tempura Beans ($7), and the new limited-time Salt & Vinegar Chips ($6).

There are a bevy of bevs and beers to boot, notably a selection of Sam Adams offerings such as its Summer Ale, Boston Lager, Brown Ale and Honey Porter - all for $4 each. Other bevs include the original Love ‘N Lime wine spritzer ($9 glass/$20 pitcher) and creamy Kentucky Bourbon Vanilla Milkshake ($5).

Unfortunately (or fortunately), the special Burker Week menu is available at lunch only from 11:30am to 3:00pm. Reservations are recommended.

David Burke’s Primehouse
616 North Rush
(at The James hotel)
312.660.6000

Dijon-Gate

2009-05-11T12:34:00.006-05:00

(photo: Getty Images)

While the Burger Fiend did some tasty research this past weekend, which will be up shortly this week, this story hits way too close to home to ignore, considering both my previous "Burger on the Hill" post and my recently closed condiment poll.

Take a look...original story found in NY Mag online.

GLENVIEW, Ill./USA — May 8, 2009 —GREY POUPON has issued an open letter to President Barack Obama urging him to grant “pardons” to all Americans who have ever been criticized for their love of Dijon mustard.

“We believe that all Americans should have the option to exercise their freedom of taste,” said Christie Crouch, brand manager for GREY POUPON. “When we learned that President Obama was criticized for ordering a hamburger with Dijon mustard — now known as ‘Dijon-gate’ — we decided to take a stand by urging the President to issue ‘Pardon Me For Loving Dijon’ proclamations in support of condiment lovers everywhere.”

A copy of the letter can be viewed on the brand's microsite, where classic GREY POUPON “Pardon Me” television commercials can also be seen.

I've always preferred that spelling of "grey" too.

The Burger on the Hill

2009-05-06T23:44:00.005-05:00

(Roger L. Wollenberg-Pool/ Getty Images)

Wow...I thought this was a joke when I overheard Jimmy Fallon mumbling about this story.

But according to the Wash Post and other sources, we officially have a Fiend in Oval Office! Apparently, President Obama and Vice President Biden took a little field trip on Wednesday and ordered cheeseburgers at a nearby burger joint, Ray's Hell Burger , in Arlington, VA.

Some resturant just got a little more popular!

JM’s Badass BBQ Burger

2009-05-02T14:08:00.004-05:00

The Burger Fiend was recently informed that throughout May, in honor of National BBQ Month, Jake Melnick’s is rolling out the Badass BBQ Burger – the second (behind Madness Burger) of its monthly “Over-the-Top” burger series.

The 9oz. Badass BBQ Burger is slathered in BBQ sauce, topped with a signature 17-hour-slow-cooked beef brisket, applewood smoked bacon, cheddar cheese and a large beer-battered onion ring.

Oh yeah…and it comes with fries and a Great Lakes Edmond Fitzgerald Porter – for only $9.95. The burger and beer combo for under $10 will remain on the menu indefinitely, each month featuring a new thematic focus within the “Over-the-Top” series.

The Burger Fiend smells a deal and the craving is kicking in hard.

Stay tuned: a review and more pictures to appear shortly.

Jake Melnick’s Corner Tap
41 E. Superior (corner of Wabash & Superior)

312.266.0400

http://www.jakemelnicks.com/

National BBQ Month/Grilling Season/National Burger Month

2009-05-02T13:05:00.007-05:00

I woke up yesterday with a big smile, because with May comes National BBQ Month and the official kickoff of grilling season during the Memorial Day weekend.

On top of everything, it's also NATIONAL BURGER MONTH according to various Internet sources. This means your affable Fiend will make it a priority this month to celebrate the heritage.

And there was much merriment from my camp.

I'm fairly certain my fellow carnivore roommate flexed in honor too.

Rockit Wrigleyville

2009-04-29T14:10:00.004-05:00

I've heard some rumblings about this the past month or so and UrbanDaddy just sent around a short update about the new Rockit venue opening in Wrigleyville at Clark/Waveland.

Most important to the Fiend is not only do I live within eight blocks of the new locale, but the menu also features the infamous Kobe beef Rockit Burger and truffle fries - an amazing dish I have tasted and passionately recommend, but have not reviewed just yet on the blog.

In addition, June is burger month at Rockit and in previous years they have featured some exceptional offerings each week. Once I am able to obtain an official menu of the selections I will post those as well, including a review if possible.

No word yet if the Rockitville location will be honoring the same promotion, but i'm assuming that is a given.

Rockit Bar & Grill

Wrigleyville

3700 N. Clark St (at Waveland)

Chicago, IL 60613

773-645-4400

Solaire: A Sophisticated Burger Buddy

2009-04-29T09:29:00.006-05:00

Seldom will you find a better pairing than a burger and a beer, however if one is looking to add a little zest to their grilling adventures this season, a simple pop of the cork can easily raise your barbeque stock without limiting the desired taste.

Last Wednesday, the Burger Fiend was fortunate to attend a private dinner at the Hancock’s 96th floor Signature Room, hosted by the newest line of Robert Mondavi wines: Solaire.

While burgers weren’t on the menu this evening, a very fine three-course meal was served. My selections included: an oddly light and refreshing garlic soup with black-eyed peas, a superb 8oz. (might have been 10oz.) center-cut tenderloin filet, grilled to a medium-rare perfection, and a divine double-chocolate mousse cake. The steak was honestly one of the better tasting tenderloins I’ve had in quite awhile. Don’t get me started.

The real highlight of the evening was the wine pairings that went with each course. At the initial reception, a 2007 Santa Lucia Highlands chardonnay was served, and I was somewhat skeptical at first because I am not normally congruent with white wines.

I have to admit this particular chardonnay was extremely smooth, but not too sharp as one would typically find with a chardonnay. It had a very pleasant medium, round and plush taste, enough that I would recommend this to anyone who similarly does not enjoy whites.

As a huge cabernet fan however, I especially enjoyed the 2006 (and I believe there was a 2007 during desert) of the Central Coast cabernet sauvignon that was served. This is an elegant full-bodied cab sauv that I’m told will further improve with a careful cellaring of another eight to ten years.

A smile forms with this thought.

As a bonus, the Burger Boy got a little one-on-one time with the Solaire winemaster, Rick Boyer, who was on hand to detail the intricacies of growing grapes in its California region and how the unique weather conditions in the area are instrumental in the development of the flavors.

With the summer and grilling season ostensibly right around the corner (ohhh, thy beloved Chicago), Rick suggested pairing a zinfandel, grenache or syrah alongside a wonderful homemade gourmet burger. The syrah in particular would offer a medium taste with a lot of middle fatness on the palate with notes of vanilla, thus complementing the richness of the burger.

Once the weather breaks, I plan to take Rick’s suggestion and pick up a bottle or two, as well as to post some pics of my favorite custom burger creation and some recipes. I’ll let you know how the pairing goes.

Cheers to you and your wisdom, Rick.

El Demonio de la Hamburguesa

2009-04-25T14:24:00.004-05:00

(picture taken in Ronda, Spain)

No matter how hard the cravings started to kick in throughout my week and a half in Spain, I had to fight the urge to go into a restaurant and order a burger (hamburguesa en Espanol).

It just didn’t feel right: no matter how much I could justify the idea on grounds of research, it didn’t feel right considering everything I did was already was being monitored closely. Can you imagine the fodder I would have provided for a table of locals, watching as a confused blond American boy stumbles through the door and mumbles “quiero una hamburguesa, por favor” in broken Spanglish? I’ll drink to that.

I do have to admit the pictures of burgers shown on the menus often looked like a decaying grey patty of who knows what source of meat, so the temptation wasn’t exactly strong.

Not to mention Spain is currently regarded as the hottest culinary landscape in the world (four resturants in top 10 on S. Pellegrino 50 best in world), so I had plenty of other amazing food (vegetarian Paella!!!) at my fingertips to discover.

Next time maybe.

Hasta Luego, Bay-bee.

JM's Madness Burger

2009-04-23T08:37:00.006-05:00

Unfortunately I missed this offering because I just saw the below old post yesterday on Thrillist, but I wanted to give it props anyway for all its BurgerPorn glory.

Jake Melnick's Madness Burger

For $9.99 during every Tourney game, this 17-flatscreen restobar's offering a Miller Lite pint, fries, plus the sickest burger ever: a 9oz patty topped w/ fried egg, bacon, and pepper jack, with two grilled cheese sandwiches (one cheddar, one American) serving as buns. They're also giving away insta-redeemable $5 drink vouchers to everyone rocking gear from active Tourney teams -- so as usual, that Evan Eschmeyer throwback'll net you nothing.

Hopefully the good folks at Melnick's does this again next year, because I am there for the challenge, mi amigo. And hopefully my beloved Buckeyes decide to show up for the Madness next year too. That's another story altogether...

Jake Melnick's Corner Tap
41 E Superior St (at Wabash in River North)
312.266.0400

The Cherry Cricket

2009-04-08T01:10:00.006-05:00

Mile High Mastication

I was in Denver last week at a convention and after the all-day affair I decided to unwind a bit and satisfy my gastronomic urge. Yup, I had a burger on my mind.

Not being familiar with the landscape, I did a quick Google search on “best burgers in Denver” and came up with somewhat unsatisfactory results. I chose the Denver Post review of some local favorites, however many of the choices seemed to be high-end sit down chain restaurants, or at least I assumed that judging by the psuedo-elegent names (you know...where "grill" ended with an "e").

One name that stood out and didn't sound like a chain was The Cherry Cricket, which to this suspecting tourist sounded like equal parts a dart game and Grindhouse heroine…therefore awesome. However, the moniker is partly indigenous to its area in the outskirts of Denver and home to a great self-titled dive bar that was very reminiscent of my favorite watering hole in Kent, The Zephyr.

I ordered the infamous Cricket Burger, which has garnered an impressive cult following over the years if you do a quick search, and the establishment itself was voted as Westword's Best of Denver 2008 Award for Best Burger Bar. The burger came topped with smoked cheddar and three strips of crispy bacon and I topped ‘er off with a healthy serving of ketchup.

My ravenous hunger took over and I devoured the burger in less than four minutes. Passersby can attest to this feat, but I will get to this point later.

Despite my raging appetite, which could have affected the judging process, I have to say the burger met expectations, but did not exceed as I was expecting based upon the hype. The half-pounder – perfectly cooked as ordered at medium rare – lacked the anticipated taste and was completely overpowered by the cheese and swine.

It wasn’t bad by any means, and I would definitely go back to try another concoction, but was slightly disappointing considering it was reportedly a smidgen away from taking the honors of third best burger in the nation by the Wall Street Journal in 2007. That’s a minute ago, yes, but quality shouldn’t be jeopardized over the span of two years.

My instincts tell me I need to give it a second chance however, so I’m definitely going to take it easy on my grading because I need another sample or two before I discount the establishment altogether. There was too much good going on in its favor and even post-experience I’ve heard nothing but good things from other natives.

What did exceed expectations was a craft beer (odells no.5) I enjoyed, which was dark, moody, extremely flavorful and a wonderful complement to the meal. And the scene of the bar seemed generally appropriate – group of buddies playing darts (I knew it!), fitting 80’s and 90’s power rock, an awkward couple on a date sitting on one side of a booth, two cougars trolling for frisky cubs and so on and so forth.

Special thanks to Kate and Mark for the hilarious initial inquiry about why I taking pictures of my food, the great conversations afterwards about sports and television, and ultimately for the transportation home.

This post’s for you.

The Cherry Cricket
2641 E 2nd Ave

Denver, CO 80206

(303) 322-7666
www.cherrycricket.com

2009: Year of the Burger?

2009-03-30T21:51:00.003-05:00

This news story is a little old, a few months actually, but perfect because it's still dead on. Domination!

Hamburger Helper: Is 2009 the Year of the Burger?

The Savory Staple Rebounds With Diners During Tough Economic Times

By JOHN BERMAN and SARAH ROSENBERG

Jan. 8, 2009—

With the real estate market reeling, car companies crumbling, and the economic outlook ominous, there is one delicious, juicy exception -- the burger.

The succulent, savory American staple has continued to thrive, and even grow in popularity during tough economic times.

Burgers Take Manhattan
"And it always will boom because the burger is omnipotent and irresistible," said Josh Ozersky, the national restaurant editor of CitySearch.com and author of the blog "The Feedbag." "It can never be weakened. It can never be slowed down. It can never stop its ever-increasing growth and popularity. It's the most single powerful force in the food universe."

Apparently, Ozersky is not alone in his love affair with the burger. In this economy, he has received a lot of company.

"The hamburger is a way that people can experience everything that's great about eating beef," said Ozersky. "The flavor, the tenderness and everything, [is there] in a way that's affordable and in a way that also you know that doesn't make them feel so enervated."

To showcase the strength of the burger, "Nightline" accompanied Ozersky on a burger tour across Manhattan, starting at The Spotted Pig restaurant, where celebrity chef April Bloomfield whipped up two patties -- medium rare.

"If you come in here on any given night, 80 percent of the people are eating hamburgers," said Ozersky. "I believe that this is the only Michelin starred restaurant in history to get its star largely on the strength of its hamburgers."

Seven percent more restaurants are offering burgers than did two years ago with the biggest boom coming in fine dining establishments. For diners, it's good eating. For restaurants, it's simply good business.

"The other thing is that it's easy," said Ozersky. "You know, there's a big part of the restaurants is how laborious and complicated putting together some of these dishes are. [With] a hamburger, all you need is a flat top and a spatula."

Burger Appeal 'Growing Every Day'
It's no accident that McDonald's is one of only two stocks in the Dow Jones Industrial Average that went up last year.

Read the rest of the article here.

The Deserted Island Question...Burger Style

2009-03-29T17:47:00.004-05:00

It's probably the most famous hypothetical question; one that never gets old and always gets to the point. While the topics and stipulations do vary, the base of the question is always the same.

So...if you found out you were being deported to a deserted island where the only cuisine served is your dream beef burger, and you only had the choice of two toppings for the rest of your days on the island, which two divine toppers would you choose?

Are you a Jane or a Zane and simply like your burger plain? Sorry ‘bout ya…

Does my standard squirt of ketchup count? Ehhhh, sorry, call me nutty, but I’m going to have to leave liquid condiments and sauces off the list, such as ketchup, mustard, BBQ, Tabasco, etc., because those are too boring and basic for this exercise. And believe it or not, these liquid items can be found on this island. My scenario.

Cheese is however considered a topping. My rules.

And since this may or may not have been a dream I had last night, the two I would choose to have for the rest of my duration would have to be a super thick slice of aged cheddar, preferably from Wisconsin or Vermont (known for their excellent cheesemanship), as well as a few strips of a smoky, thick bacon variety. Both the cheese and bacon offer their own unique textures that complement the flavor instead of rivaling like other toppings, and if aged or smoked, both amplify the umami of the meat so that you get a much more memorable and lasting taste.

I then like to top the toppers with a liberal smear of a zesty BBQ sauce, as well as to strategically place a dollop of ketchup underneath the burger patty, thus giving you a hint of both the sweet and savory. And if I could have a third option for a topping - say just for a limited time because of a shipwreck off the coral reef on the south end of the isle - I would definitely hope the vessel's cargo was full of roasted red peppers.

I’ve seen a limited amount of chatter throughout the net about best toppings, but nothing substantial enough of a list that ranks America’s numero uno.

Now is the time. BurgerFiend is the place. Pick your poison(s). You have one month from now before the poll closes.

Hub 51

2009-03-27T21:29:00.000-05:00

If you dig those new hot spot downtown restaurants, full of the after work business set of salesman/lawyers/button-down-hit-the-knuckles-then-blow-it-up bros bulging to grab your girlfriend’s tush when you head to the bathroom...then Hub is your place. This is not your humble author’s scene, however the food is so damn good that I’m more than willing to brave the elements each and every time.

When I find something I like at a restaurant, I typically stick to those guns and consistently order the same thing. In this case it’s the tasty spicy tuna roll (top 5 in Chicago, en mi opinion) or the wonderful filet tacos, but more impressive than the taste of these few items is the variety of the menu, from Asian to Mexican to straight up down Americana.

On this occasion, I had the raptor’s eye focused on expanding my search for the greatest burg’ and went with my bread and butter – the first-rate cheeseburger with hand-cut Hub fries.

The verdict: solid, but not breathtaking. The burger was cooked perfectly in the center and had a good taste, and the Tillamook cheddar was a wonderful complement to the meat. And like the foundation to any building, the lightly toasted sesame bun provided that necessary structure that was perfect parts beef to bread (the worst is having too much of one or the other, as we all know).

Not so much my gig, but I have to throw it out there. I’m a fry fiend as much as a burger fiend, and we all know fries and burgers go hand and hand as much as a diva and her little black dress, but unfortunately this is probably where the dish fell short. The fries were thin and fragmented, and the seasoning was mostly uninspiring.

Nonetheless, while I would absolutely recommend ordering the burger for your main dish, I would also suggest you come hungry enough so you can share one of those wonderful sushi rolls beforehand as well.

Hub 51

51 W Hubbard St
Chicago, IL 60654
(312) 828-0051
http://www.hub51chicago.com/

Inspiration

2009-03-27T19:31:00.001-05:00

Adoration. I taste a roadtrip.

Michigan baseball park to offer 4,800-calorie burgers

GRAND RAPIDS, Mich. (AP) — Well, at least the salsa is low-cal. The West Michigan Whitecaps, a minor league baseball team, will be offering up major league cholesterol, carbohydrates and calories in an enormous hamburger being added to the menu this year at the Fifth Third Ballpark.

The 4-pound, $20 burger features five beef patties, five slices of cheese, nearly a cup of chili and liberal doses of salsa and corn chips, all on an 8-inch sesame-seed bun. That's a lot of dough!

The Grand Rapids Press reports that anyone who eats the entire 4,800-calorie behemoth in one sitting will receive a special T-shirt. Saner fans can divide it up with a pizza cutter and share.

The Midwest League team is a Class A affiliate of the Detroit Tigers.

Kuma’s Corner

2009-03-18T22:33:00.000-05:00

Once in a great while, something so grand takes over our taste buds that it evokes a flood of fond, uncontrollable memories so vivid it could have been yesterday. Thoughts of birthday surprises, the first time you tasted a silky smooth treat, victories won by your favorite sports team, your first child or high performance sports car and/or whatever it was that moved you in some manner.

In this case, what I experienced was something that only any true bar-loving carnivore would custom design in his/her dreams: a wonderfully grilled bundle of hand-packed beef perfection, a heap of house made chips and waffle fries, a smorgasbord of specialty toppings, a glorious beer and booze selection, friendly and tatted wait staff and all the while under auditory fire of symphonic death metal.

This last Saturday, in the midst of the Chicago St. Paddy’s Day celebrations, my culinary cohort and I ventured west to one of the previously hidden gems in the city – the corner known as Kuma’s on Belmont and Francisco. Recently gaining popularity due to the Blagojevich burger (topped with plenty o’ bologna), Kuma’s has exploded on the scene in the past few months and has aptly held the title of best burger in quite a few publications since. And for good reason.

While waiting, which I’ll get to later, what’s fun is to peruse the entire burger menu that features sandwiches named after heavy metal bands, spanning the decades with the lesser known acts of today to metal icons of the past. Being a bit of a metalhead myself, I can’t help but let my feelings towards a band somewhat influence my decision. Sorry Melvins.

I ordered the YOB burger (named after the Oregon-based doom metal band), which includes a hefty beef patty topped with a melted slice of thick smoked gouda cheese, bacon strips, about a quarter of a roasted red pepper and a smear of roasted garlic mayo. Excellent combinations, with the smoked cheese and bacon really drawing out the umami of the meat. My cohort ordered the 10oz. Pantera burger, equally impressive with its toppings, which included roasted pablano pepper, bacon, cheddar and Monetary Jack cheese, ranchero sauce and tortilla strips!

Like when Uncle Buck was flipping pancakes with an industrial snow shovel, Miles and Maizy’s faces couldn’t have captured our emotion better when the bartender finally slide those plates towards are greeting eyes.

I ordered mine medium, which is obviously one of the first characteristics being evaluated in terms of taste when you finally bite into the meat. A perfectly pink interior was present and you could tell the meat was fresh and not frozen. The bun was toasted accordingly.

The real point of difference for me was the divine marriage between the toppings and the meat, which I feel is truly the identifying feature that separates this burger from anything else I’ve tasted. Unlike a Kobe beef taste that steals the show, or a pool of mustard Nothing overpowered another offering a lasting balance. And I still prefer mine sans shrubbery...because there’s especially nothing that metal about lettuce.

In addition, the experience of Kuma’s goes beyond just simple foodie delights; it’s the entire exposure of the bar (yes, this is pretty much metal bar first; grill second).

In fact, nearly everything about Kuma’s is pretty damn awesome. The bear logo is wicked, the entire space holds probably no more than 70 people max, the kitchen is open and holds extremely small quarters with room for no more than three line cooks, there always seems to be a ton of locals in attendance, and even though the music is always of the metal variety, I’m not sure the burgers would taste as good any other way.

Alas, as previously mentioned, definitely arrive early or don’t come with an empty stomach – the wait was more than an hour each time I’ve arrived during typical “off hours.” Or if you’re lucky you can cozy up to the bar and hope to grab a seat, but beware because the locals are present and hungry. Likewise, if you have a party of more than four, better luck next time since they only have one table that has more than four seats.

Obviously I give this a perfect 5 out of 5 bun rating and would attempt to give it more if possible. Metal Mania!

Address:
2900 W Belmont Ave

Chicago, IL 60618

(773) 604-8769
http://www.kumascorner.com/

Midtown Kitchen + Bar

2009-03-14T09:30:00.000-05:00

Without further ado, I bring you the inaugural post on Burger Fiend. The pictures will obviously get better once i'm not using my BlackBerry camera phone and when I can finally get together with my designer friend to help with some stock images.

Nonetheless, this burger comes from Midtown Kitchen and Bar – a spot nestled alongside the Clark/Lake train station and best known for its after-work clientele of business suits and leather boots.

I went with a co-worker friend and upon being seated in the cavernous upstairs dining room/bar area, my taste for a light appetizer selection quickly turned ravenous once I saw the 10 or so burger choices available. Nine times out of 10 my stomach always wins.

I selected the Backyard Burger; a delectable piece of bovine coupled with bacon (non-descript), onion straws, cheddar and topped with a few swirls of barbeque sauce. Add a bit of ketchup to bring out the sweet and the savory, and I was ready to dig in.

(Editor’s note: I always forgo the shrubbery, which in my opinion takes away from the true taste of the meat experience. Do you typically lay a blanket of lettuce and raw onions on top of your Kansas City strip steak or Thanksgiving turkey feast?)

While I’m pretty sure the burger was not hand packed (which is an automatic deduction), a decent steak texture was present despite the circular patty. Regardless, I was pleased with the selection and the barbeque sauce added a zesty touch to the overall experience.

Wash the ‘burg down with a few $3 BLs and you’re looking at the perfect way to kick off the weekend. The only real complaints was the obnoxious (read: deeply intoxicated) crew screaming at the top of their

Rating: 3 out of 5

Address:
203 N. LaSalle St.
Chicago, IL 60601

312.379.5086