For the Record

19 December 2006-
Nation's Giant Hamburgers: 317 Broadway in Oakland
http://www.nationsrestaurants.com/
Cost: $5.30 (bacon cheeseburger, fries extra)

Image Source: blogger's own

In all my qualified years of burger surveying and burger research, I've definitely noticed some strong, loyal fans of Nation's Giant Burgers in the Bay Area. Nation's has been around for a while, and although I never experienced first-hand the early years, I do recognize that they were possibly once great (with limited competition), but expansion has led their TQM to suffer. The same comparison can be drawn from In-N-Out's success. Although I'm a huge fan, I can't expect every burger flipper in uniform to carry the same dedication as someone who's devoted their whole life, flipping burgers and managing the quality standards for positive reviews, good ratings and consequently good business.

Verdict: First of all, I'm not a huge fan of the packaged burger upon presentation. Even though I specified to dine-in, I still get a completely wrapped burger on a tray. Although I don't stage my burgers, you'll just have to trust me that I didn't snatch a few fries between receiving my order and unwrapping the burger for photo-documentation.

The proportions and assemblage of the burger just weren't to my liking. 96% percent of the time, the lettuce is on the outside next to the bun, in order to properly sheath the bun from burger juices. The Nation's burger instead had an onion slice, seven tomato slices and a chunky lettuce bunch, and ghetto-crappy mayonnaise that overwhelms the proportions. I could go on, but for the record - I've eaten at a few different Nation's in the Bay Area and they all suck, they all suck big time.

Enthusiastic Burger Discussion

18 December 2006-
Louie's Bar and Grill: 55 Stevenson Street in San Francisco
Cost: $8.00 (bacon cheeseburger, fries included)

Image Source: blogger's own

Often I'll go out with some coworkers, fellow burger enthusiasts, on a lunch outing to survey burgers. But since I recently started a new job, it's been somewhat difficult to discern the burger interest level among my peers. With that said, six other coworkers go out to lunch intending to grab some Yank Sing Dim Sum. The place is crowded and we don't have a reservation. We head over two storefronts down to Louie's Bar and Grill. We all order burgers. What are the chances?

I've noticed a direct correlation between burger enthusiasts and enthusiastic burger discussion. Often the two go hand in hand, one hand on the burger, of course. Actually there's little else that can please my heart other than some candid, enthusiastic burger discussion.

Louie's is a hole in the wall on Stevenson Street, an alley South of Market (SOMA). It's actually a bar, but they serve food during lunch time. Louie's is also within the two block radius from work, so I was anxious to have the opportunity to sample the burger.

Verdict: The burger discussion awaiting the burger order was certainly enthusiastic, in my opinion. I wish we could have carried the momentum, but the review goes downhill after the first bite. It was certainly delicious at first. One could really taste the charbroiled patty and a nicely toasted bun. However, I thought that my patty was on the dry side, maybe a medium. My coworker, fellow burger enthusiast friend, who also ordered a bacon cheeseburger had a different review. In happenstance, he ordered a bacon cheeseburger with "medium" as the grilling preference, while I too ordered the bacon cheeseburger with the requisite "medium-rare" as the grilling preference. Coincidentally, he thought it was cooked a perfect medium-rare.

Seven coworkers walk into a bar and all order burgers with different combinations and grilling preference requests. What are the chances that the wait staff might mix up an order or two? I'm going to have to give Louie's another survey at a later date, next time with a more controlled surveying environment.

Soggy but Good

17 December 2006-
Burgermeister: 86 Carl Street in San Francisco
http://www.burgermeistersf.com/
Cost: $8.75 (niman ranch bacon cheeseburger, fries included)

Image Source: blogger's own

Those who know me, know that a burger bun's "structural integrity" is an important criterion of a "good" burger, in my opinion. First, there's the issue of etiquette; and then there's the sloppiness factor to consider; plus there's also taste. Ideally, there's a perfect balance of these considerations and more to take into account. I'm not going to go into specifics to detail the evaluation process, but I'll just summarize by saying that there's a nebulous "subjective" factor that also comes into play which may appear to contradict the aforementioned "objective" analysis.

If "burgers" are my "comfort-food", then Burgermeister's interior decor definitely emulates what I consider to be "comfortable". The locations I've visited all seem to have warm, wood interiors, with the cozy feeling of an English tavern. In addition to serving up Niman Ranch meat, they also have Dreyer's shakes and a handful of quality beers on tap.

Verdict: Consistency, is what I've grown to expect at Burgermeister. Expect to loosen a notch on your belt as you engulf a hearty and soggy burger with a Dreyer's shake. Although the bun isn't toasted to my exacting specifications, the burger maintains integrity. As the title suggests, the Burgermeister burger is soggy but good - just don't put it down when you're eating it.

Crispy and Crunchy

16 December 2006-
Pollo's: 100 Berkeley Square in downtown Berkeley
Cost: $4.19 (bacon cheeseburger, fries extra)

Image Source: blogger's own

Pollo's is in between the downtown Berkeley BART Station, and the Cutaway: 1985 Shattuck Avenue, my regular spot for cutting hair over the past few years. As far as I'm concerned, the Cutaway has a couple of the most talented hair stylists on this side of the Bay, and charges very reasonable prices. Anyway, back to the survey...

Pollo's sign reads: "Burritos, Burgers, BBQ Chicken and More". I don't frequent Pollo's often, but on this particular Saturday afternoon, I decided to revisit the diner. There's a substantial varied menu mounted on the wall at the entry that doesn't appear to have changed over the past few decades, and reflects pre-inflated prices.

I ordered the bacon cheeseburger, fries unfortunately are not included. If I recall correctly, a single patty burger is around the three dollar range, which stacks up to be one of the most reasonably priced burgers in my survey. Because of the range of cuisine, everything is made to order, and for better or worse, the order took a little longer than I expected.

Verdict: When it was time, the cook personally brought out the order, and I was pretty impressed by the wholesome presentation, especially the piping hot and crispy fries. The burger was stacked with fixings, but as one can presume from the picture, the patty was meager and of the thin variety.

To be honest, I'm not a huge fan of tomatoes on a burger, but the tomatoes on the Pollo's burger were fresh and crisp. The slices were also cut in half, and were plentiful and quite delicious. The other fixings were fresh, and the bun also nicely toasted. Despite the thin over cooked patty, the burger was wholesome, and fresh.

Smells like Elephant

8 December 2006-
Quinn's Lighthouse: 1951 Embarcadero in Oakland
http://www.quinnslighthouse.com/
Cost: $12.00 (niman ranch bacon cheeseburger, fries included)

Image Source: blogger's own (sorry a little blurry, still learning how to use my new camera)

Admittedly, I may have been a little under dressed for the "dining room" at Quinn's Lighthouse. I was told it was reserved for a private party. I was redirected upstairs to the "pub" where I was assured, the menu was exactly the same. The upstairs was a stark contrast to the frilly, upscale decor of the "dining room" downstairs. It literally "smelled like elephant", with at least a full days of peanut shells, thrown on the ground. Plus, there were drunks hanging off the wall. Well, I wasn't completely drunk yet, so these were my first impressions.

The place was pretty packed, and I ended up scoring a table that they brought inside from the rain. My plastic patio chair was still wet, however. Despite all this, I was trying to stay focused on the Niman Ranch burger I was here to survey.

Quinn's Lighthouse boasts a very significant menu which includes a variety of steaks and seafood options to pasta and salads. Also, they've got the largest selection of beer that I am aware of in the East Bay. There's eight on tap on nitro and some fifty-plus others in bottles. I was tempted to order a steak or some seafood, but I ordered Quinn's "Big Niman Ranch burger - smothered with sauteed onions"; a sizable 10 ounce patty with bacon and swiss; I chose "medium-rare" as the grilling preference.

Verdict: The burger smelled a delicious flame broiled aroma. The mayonnaise I requested, however came in packets. The first bite was pretty tasty, but the patty was a little too dry for my liking. The bun crust was also quite flaky, and due to the lack of toastiness, contributed to the eventual disassemblage of the burger midway through the meal. Don't know if I recommend the burger, but it might be a nice bar to check out at the Oakland Marina when the weather's nice.

It's About Time

3 December 2006-
Mel's Diner: 2240 Shattuck Avenue in Berkeley
Cost: $9.99 (bacon cheeseburger, fries included)

Image Source: blogger's own

Actually, I don't have anything real positive to report about my dining experience at Mel's in Berkeley. However, I noticed that the establishment disconnected the mini-juke boxes mounted at each booth. Come on people, I'll let the whole '50's diner aesthetic slide (even though we're in the 21st century) - but it's about time those juke boxes were decommissioned. I stopped listening to '50's music way back - before I was born. Instead, Mel's was bumping some lively hip-hop.

So I noticed after I got seated that I didn't have a place setting. But I heard the cling and clang of silverware behind me, so I figured I'd get some with my meal. I ordered their bacon cheeseburger "medium-rare" with a side of fries and a strawberry shake. Regrettably, I should have asked for a place setting when I had the chance.

Verdict: My order arrived without any mayo, and it took me a while to chase down my server and request it. By the time I was served the mayo, I realized again that I didn't have a place setting; and I wasn't about to hunt down my server again. So I just plopped the mayo on my burger and commenced.

My fries were a mixture of half golden-crispy, half uncooked-cold. Unfortunately, I couldn't tell the difference from the outside, so it was sort of gamble eating them. I ended up eating all of my fries, and using the principles of deductive reasoning - concluded that I was served about half golden-crispy, half uncooked-cold.

After the fries consumption, I picked up my burger. Whoa (I thought), this burger is huge! - when I lifted it up. I had to use two hands to get a good handle on it. I took my first bite, and saw just a little juice drip out the end, and that was it. The juice wasn't a bloody stream, instead it was more the color and density of cooking oil - yellowish and translucent.

I analyzed the cross section of the patty and realized a haunting similarity between this patty and an earlier burger experience at Beale Street Bar and Grill (23 June 2006 review). It looked cooked on the outside, but it was raw and dry on the inside. I continued eating the burger out of disbelief - again I was hoping the taste would improve by the time I finished. Unfortunately, it was just poorly cooked all around.

"Burger Nirvana"

1 December 2006-
B Restaurant and Bar*: 720 Howard Street overlooking Yerba Buena Gardens in San Francisco
http://www.boxedfoodscompany.com/boxed/main.html
Cost: $12.00 (angus bacon cheeseburger, fries included)
* Denotes gmeow76's current top reviewed burger

Image Source: blogger's own

"Burger Nirvana" - the feeling or state of being one experiences after eating this burger.

I didn't make this phrase up; (I wish I did) - but someone a lot wiser and more experienced than me used it to describe the burger at B Restaurant and Bar. It just so happens, he's also a coworker, fellow burger enthusiast, and a fellow college colleague.

It was a beautiful Friday afternoon, and four of us at work decide to grab some burgers. I had another place in mind to try, but I saw B Restaurant and Bar, the aluminum metal clad building, perched upon Yerba Buena terrace, with a wide expansive view of downtown, high-rises, the Metreon, and thought: this is heaven. The architectural detailing, and selection of furniture beckons sophistication, the ambiance exudes style. Or maybe vice-versa. In anycase, I'm not an expert when it comes to this high-brow culture, but I do know a "good" burger when I see and taste one.

Due to my delay in leaving the office, and in order to hopefully expedite things, we placed our orders (4 bacon cheeseburgers with Tillmanook Cheddar) as soon as we got our seats. About a half hour into the meal - and still no entrees, we each began to suspect something was odd about the service. I mean, if we all ordered medium-well or well-done burgers I can understand the delay, but we all order medium or medium-rare, this shouldn't take so darn long!

Patience is a virtue and perfection can't be rushed***.

Verdict: Admittedly, I was pretty darn hungry by the time the orders came through. But I was immediately impressed by the presentation. It looked as if each french fry was individually placed and assembled with exacting precision (using serving tongs). It also looked as if each salt rock was individually placed and assembled on each fry with exacting precision (using surgical tweezers). The unique roll was toasted to perfection, definitely over-toasted than your usual average-joe bun, but by no means burnt. The onions were diced and carefully balanced on a plump heirloom tomato. The patty was served on a bed of special sauce (could possibly be honey dijon of the finest quality). The applewood bacon was packed high and dry. The baby gem lettuce looked very happy and fresh.

In other words, the burgers took time to prepare. And in my book, presentation counts. Of course, the burger at B Restaurant and Bar has everything going for it.

Here's where I'm really going to lose it, trying to describe the burger. I honestly don't think there are words in the English language that can adequately describe the experience. It is definitely something that needs to be experienced first hand, preferrably in silence. Here's four guys yapping away, and then for five whole minutes - complete silence while we're each individually savoring each burger morsel; every tender, fresh, burger morsel like it was heaven.

"Burger Nirvana" indeed. And, the place is within a two-block radius of work.

*** That's about as good as my quotes get.

::SPECIAL LOS ANGELES SURVEY::

24 November 2006-
Real Food Daily: 514 Santa Monica Boulevard in Santa Monica
http://www.realfood.com/
Cost: $12.95 (vegan bacon cheeseburger, side salad included)

Image Source: blogger's own

I've been getting a few requests to start reviewing other types of burgers, other than the standard 'bacon cheeseburger'. I just wanted to take the time to assure the burger purists out there, by no means am I 'selling-out'. It's just once in a while, I might throw in a random review here and there just to quell and satisfy my 'other' supporters' cravings for "healthier" burgers.

I happened to be in the Los Angeles area for Thanksgiving holiday, and had an opportunity to review a vegan bacon cheeseburger at Real Food Daily, "New World Vegan Cuisine" in Santa Monica. Based solely on the multitude and quality of reviews on the restaurant's website, I was expecting a very high caliber meal. I arrived during lunch time on the day after Thanksgiving, and the place was bustling.

Verdict: As mentioned, my expectations were certainly high (just read the reviews on the website). I ordered the RFD burger with "the works" which added tempeh bacon and avocado. I was imagining my best veggie burger to date. Instead I was served something completely different from what I imagined.

I guess I wasn't expecting a hard, untoasted bun with a red play-doh shaped patty with this cheesy imitation vegan-cheese sauce sloppily squirted on the burger - so sloppily it flopped onto the edge of the plate. As many of my readers will know, I don't "stage" my photo-documentation, and I try to capture how the burger was served before me as accurately as possible.

Although the bun definitely did not lack structural integrity, I wonder if the establishment realized actually how stale the bread was. The patty, more of a puree (which resembled play-doh in color and consistency) immediately squished out of the sides upon handling. I ended up scooping the patty with a fork and eating the bun completely separate. Needless to say, the burger was not even dressed with any condiments, except for the tomato and avocado (no lettuce) unless you count the salad with tahini sauce. The ketchup, which I presume to be organic (read 13 August 2006: Too Healthy review) was served on the side, despite the lack of fries.

The burger was definitely not a favorable, nor flavorable experience. Maybe healthy food isn't really supposed to taste "good". I had the opportunity to sample a couple of other dishes that afternoon as well, and I will conclude that RFD does not meet my expectations.

Asian Flare

12 November 2006-
Sparky's Giant Burgers: 4120 Redwood Road in Oakland
Cost: $6.00 (double bacon cheeseburger, fries extra)

Image Source: blogger's own

Sparky's is tucked in a quaint shopping center in the Oakland Hills, and would have gone unnoticed had it not been a recommendation from a fellow burger enthusiast recently. The diner is sort of a dive, but there's a walk-up window and an abundance of outdoor seating. I would have chose the outdoor seating had it not been for the November chill and the burger smoke emanating from the grill and diminishing any chance of capturing the natural light for a quick photo op.

In addition to a variety of burger combinations, Sparky's also prepares tempura battered onion rings and zucchini. The specialized menu which is distinctly Asian-American also includes a fish burger and teriyaki chicken. Today, I settled on ordering a "Giant" cheeseburger which includes 2 thin patties with Virginia bacon. I also ordered a side of fries, after debating whether or not to try the tempura batter. I suppose there's next time.

Verdict: The burger was surprisingly juicy and tasty. The patties have a distinct charbroiled, smoky flavor. The fries are fresh-cut and chewy. Sparky's is sort of a dive, but it's nicer than most. I can just imagine how nice it would be to sit in their outdoor seating and enjoy their burgers on a warm day. I'm definitely looking forward to trying other items off their menu in the future.

Quality Bread

27 October 2006-
Downtown Restaurant~: 2102 Shattuck Avenue in Berkeley
http://www.downtownrestaurant.com/
Cost: $11.50 (niman ranch cheeseburger, fries included)
~ Honorable Mention

Image Source: blogger's own

I've had the burger at Downtown Restaurant in Berkeley a couple of years ago, and was anticipating a review for ages. The quality of food is up there with "Chez Panisse and Bay Wolf" according to the restaurant's website, but of course, I've only sampled their burgers. They've also got an impressive bar and a stage for live music. Today, I ordered just a cheeseburger, "medium-rare"; if I recall correctly the cheese was: "yech" (but I could be mistaken by the spelling).

Verdict: The experience of dining at Downtown is impeccable (for what it's worth, according to my own standards). The bread is truly sensational. I don't even believe it was toasted, but it was at a perfect consistency and chewiness. The quality of meat was great too. I think it was the best "niman-ranch" burger surveyed thus far. Everything about the meal was quality; highly recommended.

Fully Stocked (Condiment) Bar

13 October 2006-
Slider's Diner: 1204 Sutter Street in San Francisco
Cost: $6.25 (bacon cheeseburger, onion rings extra)

Image Source: blogger's own

The condiment bar at Slider's is comparable to many salad bars in the financial district. It's really got everything you could imagine dressing a burger with, such as olives, sprouts, eggs, carrots, radishes and beets. Maybe it is a salad bar, and the ingredients aren't meant to be added to the burger. Regardless, you can literally get your money's worth by coming here and loading up on the condiments.

The burger is not meager by any means. I ordered their bacon cheeseburger with provolone and chose "rare" as the grilling preference and a side of onion rings. The burger (as photographed above) did not have the pile of fixings I loaded on afterwards. The mound of bacon was also tremendous, and I had a little difficulty at first, grappling the burger and attempting to fit it in my mouth.

Verdict: The burger was definitely "rare" and oozed plenty of burger juices. I noticed that the bun wasn't really properly toasted, but I presumed that a lot of water inherent in the vegetables contributed as much to the overly soggy bun as the burger juices. It's times like this, that I wish I had properly assembled the burger (given the fact that there was a condiment bar and I chose the toppings and their placement).

For future reference, I would highly recommend that burgers highly susceptible to overflowing burger juices are properly sheathed with two layers of a semi-impermeable vapor barrier. I would suggest that one sheaths the immediate inside layers of the bun with a continuous lettuce leaf. In theory, any moisture from the patty will be redirected outside without ever penetrating the lettuce membrane to the bun. Another suggestion would be to cook the patty drier or to actually properly toast the bun. I can't stress this enough guys, bun toasting not only makes the burger taste better, it also decreases the susceptibility of soggy burger buns.

Anyway, the condiment bar at Slider's is definitely an added incentive to the burger experience. However a decent burger, I wish the patty itself had a little more flavor.

Cafeteria Style Steak House

13 October 2006-
Tad's Steakhouse: 120 Powell Street in San Francisco
http://www.tads-steakhouse.com/
Cost: $5.79 (cheeseburger, includes salad and baked potato)

Image Source: blogger's own

There was a time in my adolescence when I distinctly recall the sensory experience of York Steak House, a popular steak house chain on the East Coast. The experience of eating there was more than just about the food, the steaks, salads, the baked potatoes and desserts. I also remember the maze-like labyrinth of a line, with wood panelling and steak memorabilia and other props which resembled a fortress or a castle. The line seemed to meander endlessly for about an hour during prime time dinner hours. Once you are fortunate enough to arrive to the front, everyone picks up a tray, their utensils, steak knives and napkins and then enter the service line where one is given the freedom of choosing their entrees in classic buffet style, except it seemed more like an embellished and longer cafeteria line. The line moved at a snail's pace, so that you could order your steak and grilling preference, and have it served to you by the time you made it to the cash register.

I think it was a great business strategy - force hungry people into a line, as dense and long as an amusement park line, deprived of any visual stimulation and fresh air; and wait. After an hour, shepard them into another line, except force feed them with the most delicious, visual, olfactory and aural stimulation and let them go bananas choosing already prepared dishes to choose from and have them pay before they get a table, before they realize maybe they already got too much food, which is most oftentimes the case.

The experience of being served at Tad's Steakhouse is similar enough to ignite some nostalgia. Except, rather there's no visual, or olfactory anticipation as you wait in each of the staged holding chambers. Instead, potential diners are greeted with a simple, plain menu (it's a steakhouse, but they only have one cut of steak, 'Tad's Special Cut') and you can catch a glimpse of the gaudy (not Gaudi) art-deco, neo-trash interior. If you're lucky, you'd turn right around and walk out the door.

For the not so fortunate ones, on your immediate left are the trays and utensils, and a sign that reads, "napkins located at tables". Therefore, one's forced to place the utensils directly on the trays for more than '3 seconds'. Personally, I'd feel a little better if I had one or two layers of napkin for separation.

Verdict: As my introduction conveys, the menu at Tad's is very limited, and basic. There's basically only one burger, one type of cheese, no bacon, no fries and no requisite condiments. Although all the tables are equipped with an array of bottled condiments, the mayo (upon request) comes in squeezable packages. All orders (entrees) are served with a baked potato and an institutional salad mix; very similar to the kind served at public schools and prisons.

I could taste the open-flamed charbroiled patty from the first bite. But as the meal progressed however, I was thinking about how similar the burger tasted to a McDonald's cheeseburger. Tad's is really more of a dive than a "steakhouse". The experience of eating there is like a time capsule from the fifties. I doubt much has changed about the decor, or their menu over the years. The food is reasonably priced however, just don't expect much if you go.

French Roll Bun

13 September 2006-
The Fly Trap Restaurant: 606 Folsom Street in San Francisco
http://flytraprestaurant.com/home.html
Cost: $13.75 (bacon cheeseburger, fries included)

Image Source: blogger's own

It's been a pretty long hiatus since my last review. Ironically I had a couple of great opportunities to review some substantial burgers, but failed to bring along the necessary photo documentation equipment. Today, however, I was prepared. I joined a new coworker (fellow burger enthusiast) to The Fly Trap Restaurant; within a 2 block radius from my new work location (2 1/2 blocks away from my old work location).

The restaurant is pretty upscale. My friend refers to it as "experimental"; for example one of the entree's is Calf's Brains. Feeling pretty reserved, we both indulged in their cheeseburger; I however, requested the requisite bacon. As for grilling preference, I specified "medium-rare".

Verdict: We both agreed that the grilling preference is slightly overcooked per the grilling specification. For example, mine was more "medium than medium-rare" and my coworker's was more "medium-well than medium". We both also agreed that the fries were sensational, and very delicious. The "experimental" nature of the restaurant presented the burger with a delicious french roll and butter lettuce. Also, it didn't come with any condiments other than mustard on the side, which kind of threw me off. The fries were sensational, but the burger was a little too avant garde.

Best in a While

2 September 2006-
Burger Depot: 1116 Solano Avenue in Albany
Cost: $5.25 (bacon cheeseburger, fries extra)

Image Source: blogger's own

Burger Depot is a very nondescript sort of divey restaurant in lower Solano Avenue in Albany run by a very friendly 'mom and pop'. I was the only one in the place on a late Saturday evening, and presumably the owners executed TQM over my burger, and this was definitely reflected in the burger experience.

The burger was served, piled high with fixings and perfectly golden fries. Everything else about the burger met my criteria and then some: toasted bun, crunchy bacon, bermuda onions, a juicy patty grilled about medium-rare by default, (no grilling preference specification), a fat tomato and swiss cheese.

I caught the 'pop', the primary burger preparer observe the thorough photo documentation process, and my enthusiastic ingestion of this burger feast with an amiable smirk on his face. I knew he knew what's up, and I also knew he knew I knew what's up.

Napkin Art

1 September 2006-
Mama's Royal Cafe: 4012 Broadway in Oakland
http://www.mamasroyalcafeoakland.com/
Cost: $9.00 (niman ranch bacon cheeseburger, including side salad)

Image Source: blogger's own

I had lunch with a friend on Friday, and couldn't pass up an opportunity to indulge in another burger. Ironically, he's one of the only friends who isn't an FBE (fellow burger enthusiast). In any case, Mama's is a spacious diner in between Piedmont Avenue and Rockridge. It's another one of those places that represents a good cross section of the diversity in Oakland. I think the staffs all got some serious style too. Mama's also has an annual napkin art contest where contestants can win up to 300 dollars cash in prizes and free meals.

Today I ordered Mama's Niman Ranch 1/3 lb. bacon cheeseburger with Jarlsburg and a side salad. I specified "medium-rare" as the grilling preference.

Verdict: Although I was initially impressed by the presentation; note those ski shaped strips of bacon. I was a little disappointed by the choice of bun, and lack of toastiness. Because of the lack of toastiness, the bun easily fell apart when handling the burger and contributed to the somewhat overall dry experience. The bacon and salad were great, however.

Loads of Fixings

31 August 2006-
Fat Apple's: 1346 Martin Luther King Jr. Boulevard in North Berkeley
Cost: $8.10 (bacon cheeseburger, onion rings extra)

Image Source: blogger's own

Image Source: blogger's own

Fat Apple's typically gets way crowded for weekend brunch. Today I arrived at a hair before noon, and managed to get a decent table. Shortly afterwards though, the clientele just seemed to start flocking in. I ordered a bacon cheeseburger with their longhorn cheddar and a side of onion rings. Apparently their default grilling preference is medium-well, therefore I opted for a "medium-rare" instead.

Verdict: The meal was initially served without the requisite bacon. After I requested it, the staff piled a pretty significant stack of bacon on a plate. I was also very impressed by the loads of fixings: the mound of cheddar was enormous, three plump tomato slices, three full bermuda onion chops, a couple of long lettuce leaves, thoroughly toasted buns, did I mention the huge stack of bacon?

The patty was only decent, but still pretty good. It was cooked pretty rare, to my liking. The loads of fixings really set the meal straight. Yes, those are onion rings, and they're absolutely fabulous.

"Rare" Please, not "Raw"

30 August 2006-
Rudy's Can't Fail Cafe: 4081 Hollis Street in Emeryville
http://www.rudyscantfailcafe.com/
Cost: $8.95 (bacon cheeseburger, fries included)

Image Source: blogger's own

Image Source: blogger's own

Today, I was on a quest to find the elusive Red Robin in the South Bay, to no luck. On my way back to headquarters, I swung by Rudy's Can't Fail Cafe as a past recommendation from another burger enthusiast (BE).

Admittedly, I was pretty famished by the time I arrived at Rudy's. As it happened, dinner at Rudy's would be my first meal of the day. I ordered their bacon cheeseburger with swiss and chose fries as the side. As for grilling preference, I specified "rare".

Verdict: My first impression of the burger was the complexion of the patty. I have never seen the outside of a hamburger patty served at such a pale, pink hue. The rest of the burger looked really limp, including a meager portion of bermuda onions, and really sparce presentation of fries. Also, the bun was only lightly toasted.

In comparison to the two past burgers, Rudy's burger is really no contest. The "rare" patty at Rudy's was very dry and bland. The fries tasted exactly like Carls Jr.'s fries.

Burger Juices Galore

29 August 2006-
Val's Burgers~: 2115 Kelly Street in Hayward
Cost: $7.25 (bacon cheeseburger, fries extra)
~ Honorable Mention

Image Source: blogger's own

Image Source: blogger's own

I rolled up to the diner mid-afternoon on a Tuesday and was surprised to see that the parking lot was packed to the max. Inside, most of the seats were taken with the exception of a couple of seats at the counter. I sat at the end of the counter with direct line of sight to the grill, and the mesmerizing bun toasting carousel machine. I've seen bun toasting carousels before, but none as large and sophisticated as the one that towered in front of me. Its apparent that the manufacturer of this highly-advanced piece of equipment has truly deduced the art of bun toasting to a science.

I was also salivating over the burger patties on the flame charbroil grill. I could observe the burger flipping process, and watched first-hand the skill and ease in which the cooks were preparing burgers. I could sense that the staff were real burger professionals. Today, I ordered a Mama Burger, a 1/2 lb. chuck patty with bacon and swiss, grilled "rare", and a side of fries. Val's also serves 1/3 lb. patties and 1 lb. patties.

Between the time my order arrived and the time I finished the photo documentation process; I observed that the patty had morphed and oozed out a substantial amount of burger juices. I don't think I have seen so much juice from a burger before, and admittedly I was a little scared. I decided to take a cross section, in order to dispel any suspicion I had that the patty was still alive. Let's just say, I am thankful that the fries came in a basket and weren't on the plate of burger juice.

Verdict: Val's "rare" Mama's Burger is the juiciest burger I have ever experienced thus far. The meat was really delicious, and the bacon and fixings were also very good. I was a little wary of the bun, which didn't look adequate enough to accommodate the massiveness of the patty. Fortunately, the perfectly toasted bun had enough structural integrity to handle the magnitude of the patty.

I really loved this burger, but it's more of a dive than a gourmet burger restaurant. Highly, highly recommended. Caveat: the side of fries is enormous.

Tastes as Good as it Looks

28 August 2006-
Eccolo~: 1820 Fourth Street in Berkeley
http://www.eccolo.com/
Cost: $13.00 (aged niman ranch bacon cheeseburger, tuscan fries extra)
~ Honorable Mention

Image Source: blogger's own

I've been waiting a pretty long time to survey the Eccolo burger. Eccolo, located in the 4th Street shopping district in Berkeley, fosters a great environment for socializing and people watching. It happened to be the first day of my jobless vacation, and I had great company to share the amazing afternoon sunshine with.

Eccolo is definitely not a burger joint with unlimited toppings and combinations. Rather, it offers "aged Niman Ranch...grilled over mesquite" beef with a limited selection of quality add-ons including caramelized onions, apple-smoked bacon, heirloom tomatoes, and cheddar or Pt. Reyes blue cheese. Today I opted for the burger with bacon and cheddar. Medium-rare, is the default grilling preference.

Verdict: Despite the charred markings on the bun, I felt the bread was a quality roll, but it wasn't nearly toasted enough. The rest of the burger, however was sensational. The hand shaped patty was quality and the bacon was bursting with newfound flavors. Also, the burger came with a handful of pickles to cover the patty area a couple of times-fold.

If it weren't for the untoasted bun, this could possibly be the best burger. However, still a very highly recommended experience.

Famous for Ribs?

27 August 2006-
Tony Roma's: 55 Washington Street at Jack London Square in Oakland
http://www.tonyromas.com/files/home.asp
Cost: $7.99 (bacon cheeseburger, two sides included)

Image Source: blogger's own

I spent the better part of Sunday afternoon drinking beers and reading outside at Heinold's First and Last Chance Saloon at Jack London Square. When it was time for dinner, I moseyed over to Tony Roma's to check to see whether they served burgers. I understand the restaurant is "famous" for their ribs - though it's a national chain; honestly I'm not much of a rib fan. Fortunately, they also served burgers. I ordered a bacon cheeseburger with swiss and a side of fries and corn.

Verdict: When my order arrived, I instinctually dove into the corn and the fries, which is typically the process. The corn on the cob was delicious, and the garlic fries were light and crispy. By the time I was ready for the burger, I realized there weren't any condiments on the burger, it was also missing the bacon, and the bun wasn't toasted.

The quality of the patty was pretty decent, but I seriously thought the sides were a much more enjoyable experience. Unfortunately, a toasted bun versus an untoasted bun can make or break an enjoyable burger experience, in my opinion.

Last Lunch at Work with my Fellow Burger Enthusiasts

25 August 2006-
Beale Street Bar and Grill: 133 Beale Street at Mission Street (SOMA/Financial District) in San Francisco
http://www.bealestreetsf.com/
Cost: $6.25 (bacon cheeseburger, includes fries)

Image Source: blogger's own

Image Source: blogger's own

It was the final lunch with coworkers of my job of the past five years. Twelve other coworkers (fellow burger enthusiasts) treated me to Beale Street Bar and Grill (my consistent favorite within a 2 block radius from work). Everyone ordered burgers, which really pleased my enthusiasm. Actually, the sight brought tears to my eyes.

They're the best coworkers (fellow burger enthusiasts) a burger blogger could ever hope for. I will miss them all dearly.

Condiment Selection

24 August 2006-
Clown Alley: 42 Columbus Avenue in San Francisco
Cost: $6.30 (bacon cheeseburger, fries extra)

Image Source: blogger's own

Once again, gotta give props to my coworkers for recommending another lunch burger outing, this time to Clown Alley in the North Beach / Financial District. The joint used to be within a two block radius from our old office, now the trek was approximately one mile from the new office location.

In any case, Clown Alley has a very efficient lunch service, where burgers are served in literally seconds after you place your order. Clown Alley serves high-flamed broiled burgers at a consistent medium, which is quite juicy and flavorful nonetheless. Today, I ordered the bacon cheeseburger with a side of fries.

Verdict: Just for the record, Clown Alley happens to be a coworker's (fellow burger enthusiast's) favorite burger joint in San Francisco. Who can blame this individual?; flame broiled juicy patties, toasted sesame buns, loads of crunchy fixings, not to mention a container teeming with bacon, and a full condiments bar. I admit, I love the burger at Clown Alley.

But I just have to go on record to contend that I have some issues with the condiment bar. The condiments: mayo, mustard, ketchup, relish, pickles, thousand island and ranch, etc. are stored in containers which are at least a foot deep. I assume the containers are floating on a bed of ice in order to be chilled. During prime-time (lunch hours), when the condiments are being used, the consistency is good. However, on off-hours, such as dinner time or on weekends, you might be able to detect a film on the surface of these containers. I also doubt that the condiments are replaced everyday. I would opt to suggest that new condiments are continuously mixed in with the old. I would also suspect that water is added throughout the day, in order to compensate for evaporation.

Rosamunde's (Infamous) Cheeseburger Tuesdays

22 August 2006-
Rosamunde Sausage Grill~: 545 Haight Street in San Francisco
Cost: $5.50 (cheeseburger, fries not available)
~ Honorable Mention

Image Source: blogger's own

About a month ago (11 July 2006 to be exact), a coworker (fellow burger enthusiast) and I had planned on surveying Rosamunde's (infamous) Cheeseburger Tuesdays. Unfortunately, we didn't anticipate that the burgers would serve out by mid-afternoon. Amidst a month of deadlines, work-travel obligations and other circumstances, we postponed our visit until today. Also, this being the last week with my current employment, we made the special effort to embark on this excursion approximately 2.6 miles away (way outside the 2 block radius I am typically accustomed to). Have I mentioned I have the best coworkers (fellow burger enthusiasts) a burger blogger could ever hope for?

So we arrive at the joint at about 10 minutes past the opening, and already there was a substantial line. What was deceiving was that half of the orders were already taken by people waiting at the bar Toronado right next door. (By the way, the bar's got some 40 plus beer on tap, and apparently there's a system where the staff at Rosamunde's will walk over and shout your name when your order is ready).

We ended up receiving our order at least a half hour later. But during the wait, we had the chance to observe the systematic production line of these one-day-a-week burgers, as well as smell some of the most delicious beefy-meaty smells one could imagine.

Verdict: I ordered two cheeseburgers (there were no fries and bacon available; remember Rosamunde's is actually just a gourmet sausage stand that serves out burgers only on Tuesdays during lunch); one for documentation and one for the road since the seating is quite scarce.

The patty is quite immense, and the ground chuck is grilled a perfect medium-rare (although there is no grilling preference option) and the taste is quite flavorful. There were some excellent spices in the burger, which one might expect from a sausage, but not necessarily a burger patty. Rosamunde's also serves up probably the most delicious grilled onions I've ever experienced in my life.

My only gripe was that the buns weren't toasted enough on either burger. Otherwise, an excellent burger. Definitely, highly recommended. Unfortunately, the Tuesday-only burger policy is not convenient during the work week.

What am I doing in Pleasant Hill?

21 August 2006-
Fatburger: 100 Crescent Drive Unit A in Pleasant Hill
http://www.fatburger.net/home/
Cost: $6.35 (bacon cheeseburger, fries extra)

Image Source: blogger's own

I grew up loving Fatburger when I was living in Southern California. When I learned there was a Bay Area location recently (earlier this afternoon as a matter of fact), I made some serious plans to drive over to Pleasant Hill for some dinner burger-action after work.

Fatburger's got a cult-like following, not dissimilar to In-N-Out. However, in my opinion, I have always regarded Fatburger as the superior burger to In-N-Out. I vividly recall the melt-in-your-mouth ground chuck patties, a savory delight for the taste buds, dripping with burger juice and unbeatable fries. Hoping to relive these experiences, I ordered a 1/3 lb. patty bacon cheeseburger combo with "everything" - includes all toppings: Mustard - Relish - Onions - Pickles - Tomato - Lettuce - Mayo (1/2 lb. patties are also available). In retrospect, I probably should have specified everything except mustard. Of course I topped it off with the requisite bacon and cheese. I was surprised that they didn't ask for grilling preference, but I trusted them to make it good.

Verdict: I thought the patty was way over-cooked to my liking; a little dry and required more chewing than I remembered about the patties from past experiences. Also, the bun wasn't toasted enough. The bacon and other fixings were crunchy; but again, I wouldn't have specified mustard if I knew it was one of the condiment choices. I was pretty disappointed with tonight's Fatburger. Although, I think my standards have just gone up recently. I'll try it again, and will post the results.

Across the Street

17 August 2006-
Town Hall~: 342 Howard Street in San Francisco
http://www.townhallsf.com/
Cost: $14.00 (bacon cheeseburger, fries included)
~ Honorable Mention

Image Source: blogger's own

I actually think Town Hall is closer than Spazio Soma Cafe to my office. However, due to the formality of this dining establishment, I've only visited it for special occasions. Today, I dined with a fellow college colleague, and future burger enthusiast coworker for some serious burger business at Town Hall.

We both ordered burgers, which really pleased my enthusiasm. Specifically, I ordered the burger with fontina cheese and requested bacon to accompany my burger; as for my grilling preference, I requested "rare".

Verdict: I probably should have taken a cross-section, but due to the inadequate natural light levels, I decided to keep my photo-documentation to a minimum. Nevertheless, the burger was pretty juicy. Really, really fine quality ingredients overall. The bacon was tremendous. However, the bun although toasted, lacked the structural integrity for a burger patty of this magnitude. I still ate it whole, without utensils, but I would opt for either a more toasted bun, or a larger bun.

My first Town Hall burger experience was last winter holiday - 2005. The coworkers I was with (fellow burger enthusiasts) all ordered burgers too. The burger was served with square toasted focaccia bread of the finest quality. It was delicious.

Sumo Burger

16 August 2006-
Oishii Cafe: 388 Market Street in San Franciso
Cost: $6.25 (cheese burger, fries included)

Image Source: blogger's own

I heard of Oishii Cafe's "Sumo Burger" through a few people recently, including a couple of coworkers (fellow burger enthusiasts), whose opinions about burgers I usually respect. I read somewhere that there are two locations in downtown San Francisco. I accidentally found this location, which happens to be a "stand" with no seating and a limited menu. I ordered the Sumo Burger with cheese and fries with the grilling preference "rare". By the way, Oishii's is more of a Japanese snacks type place. Apparently, there was no bacon option.

First, I just want to note that I'm not a huge fan of double-sided mayo on a burger. A lot of mayonnaise will tend to ooze out and get all over your hands, and requires a lot of napkins on hand. Also, the double-sided mayo may also make the patty slip out of the bun if one's not careful when initially handling the burger.

Verdict: I was pretty famished by the time I brought the burger back to the office. When I took my first zealous bite, the patty slid out the back (from the double-sided mayo application) and I chomped on a big piece of bun and fixings. Afterwards, the bun to patty / fixings ratio was inadequate and I ended up eating the majority of the mayo soaked patty without the fixings nor the bun.

However, I actually thought that the patty was fairly decent. Unfortunately, the untoasted bun and the overloaded mayonnaise ruined the overall experience. The fries were incredibly poor tasting as well. I felt like I was eating short-bread or a pastry rather than french-fried potatoes. I'll probably sample the other location at a later date.

Rubbery

14 August 2006-
Downtown Flames: 88 2nd Street in San Francisco
Cost: $5.50 (bacon cheeseburger, fries extra)

Image Source: blogger's own

I actually got a burrito bol at Chipotle's for lunch today, I was intending to break the pattern of burgers lately. However, as I was sitting at Yerba Buena Gardens, a really strong gust of wind blew my bol out of my hands and it spilled out onto the ground. I took this incident as a sign to grab a burger.

I walked over to Downtown Flames on my way back to work. I've eaten there a few times in the past. The first time was decent, and then I noticed that the burgers got progressively worse. I ordered a bacon cheeseburger with swiss - and skipped on the fries today. I noticed that the patty they were preparing for me was already grilled (it wasn't a raw patty, like I would expect). Also, the cook was putting on american instead of the swiss I had requested. When I reminded the staff, I noticed that the cook simply peeled off the half melted american cheese and slapped on the swiss. It was quite a sight to watch this.

I kind of knew what was coming to me after all these mistakes. I even noticed that the cook had an unusual technique of toasting the bun. Instead of laying the bun directly onto the grill, he just balanced the bun on top of the patty, the cheese and the bacon while he was waiting for the cheese to melt; interesting.

Verdict: I usually don't stage my burger documentation. But the presentation today was just awful (note: tear in the bun). A coworker (fellow burger enthusiast) suggested I dress the burger up a little. I attempted to take a cross section, but was pretty grossed out by the result. The cut basically exposed all the rotten chopped lettuce, and a couple of soggy tomatoes and a pretty disgusting looking patty. Trust me, you wouldn't want to see this. The burger today sucked big time. I barely finished one half and tossed the other half away.

Also, a restaurant with an exposed kitchen only works if it's clean and presentable. I suspect that the exposed kitchen at Flame's probably has a handful of healthcode violations - and it seriously grosses me out everytime I go.

Too Healthy

13 August 2006-
Jerusalem's Organic Kitchen & Burgers: 1897 Solano Avenue in Berkeley
Cost: $6.95 (niman ranch cheese burger, fries extra)

Image Source: blogger's own

Another burger enthusiast recommended Jerusalem's Organic Kitchen & Burgers at the top of Solano Avenue in Berkeley / Albany. As the name suggests, it's faithful to serving organic / sustainable food like free range chicken and Niman Ranch beef. It turns out, however, that "organic" is not synonymous with "quality" or "good-tasting", necessarily.

I think the restaurant specializes more in falafels and mediterranean food. Nonetheless, they pledge Niman Ranch beef so I figured they probably also do good burgers. I tried ordering a cheeseburger with bacon, but to no avail. I ordered a cheeseburger with fries, and waited for them to ask me for my grilling preference, also to no avail.

Verdict: Has anyone ever ordered a burger that smelled like manure? It happens to me on occasion, including today. Let's just say, I'm not a big fan of the smell. Luckily, the burger didn't taste like manure too. But I have to admit, the burger seriously lacked some flavor. It was served medium-well, though it did emit some juices, but it really lacked taste. Even the fixings seemed pretty bland, as did the fries and the organic ketchup. I don't recommend organic ketchup.

Literally Right Under BART

12 August 2006-
The Red Onion: 11900 San Pablo Avenue in El Cerrito
Cost: $4.95 (bacon cheeseburger, fries extra)

Image Source: blogger's own

Based on a friend's recommendation, I decided to survey The Red Onion in El Cerrito. It's a little dive north of the El Cerrito Del Norte BART station. It was pretty crowded when I walked in, and it seems like the kind of establishment where the staff would call frequent customers by their first name. I ordered a bacon cheeseburger with fries.

Verdict: So it's a dive, similar to Smokehouse, Oscar's and Big Al's which I've reviewed thus far. I was impressed by the presentation of the burger - loaded with fresh fixings, including red onions (as the name suggests). Overall, I liked the burger, but I wasn't a big fan of the cheese, which tasted like cheesy American. The fries were also pretty soggy.

So far, out the dives aforementioned, Big Al's is the top dive, in my honest opinion.

Where Pigeons Rule

11 August 2006-
Red's Java House: Pier 30: At the Embarcadero and Bryant Street in San Francisco
Cost: $7.00 (bacon double-cheeseburger, fries extra)

Image Source: blogger's own

Red's Java House is located right on the water at Pier 30, where the end of Bryant meets the Embarcadero. It's been a popular lunch time spot at work, especially on sunny Fridays. One drawback to the location, however, is the abundance of pigeons and sea gulls that prey on food droppings and unguarded lunches on tables. Although known for their fish and chips, I've actually grown fond of their burgers.

Presentation definitely is not a selling point to the success and popularity of Red's, in my opinion. First, there's an overwhelming stench of vinegar that pervades the joint. Also, the outdoor patio, is ruled by birds, which does not promote proper sanitation and hygenic levels. With that said, the joint always seems to be crowded. It must be the view and perhaps the food.

While my office cohorts ordered the fish and chips, I ordered the double cheeseburger with bacon. There are certain code words that reflect specific condiment selection. I ordered the burger "deluxe", but later found it means "no mayo". I believe the highest condiment selection is "supreme" which reflects the mayo addition.

Verdict: There's no grilling preference option, burgers are usually provided to the customer within seconds of the order after sitting on the grill, waiting. The bun is a classic San Francisco sour dough roll. The cheese looks like a basic cheddar, but the fixings are nice and chewy, just the way I prefer them. The Red's burger doesn't normally come with any greenery, just pickles, onions and mustard. I thought the Red's burger (despite the presentation) was better than Zebulon. (Just my honest opinion).

"Non-Structural" Bread

10 August 2006-
Zebulon: 83 Natoma in San Francisco
http://www.zebulonsf.com/
Cost: $7.95 (avocado bacon cheeseburger with swiss, fries extra)

Image Source: blogger's own

Just wanted to note that I've got the some of the greatest coworkers (fellow burger enthusiasts) a burger blogger could ever hope for. On a moments notice, a handful of us walked to Zebulon, a local lounge / bar that happens to serve burgers and sandwiches during lunch - all within a 2 block radius of work. We left early to beat the crowd and we all ordered burgers, now that's some serious enthusiasm. I ordered a bacon cheeseburger "rare" with swiss, but the order came with avocado; though I didn't request it.

Verdict: I think we all had gripes about today's bread, more-so than the actual patty and fixings. The Zebulon bun is a very unique roll, but they don't toast it. This oversight tends to lead to a non-structural* handling experience, and therefore diminishes the experience of the burger. Otherwise, the quality of the meat, the grilling preference adherence, fixings and bacon are pretty average. Not an extremely note-worthy experience, but the great ambiance and interior decor make Zebulon a consistent work-lunchtime spot.

* Just when I've run out of adjectives, a coworker (fellow burger enthusiast) offered the word choice "non-structural" to describe the inadequacy of the integrity of the bun at Zebulon's.

::SPECIAL LOS ANGELES SURVEY::

6 August 2006-
Father's Office: 1018 Montana Avenue in Santa Monica
http://www.fathersoffice.com/
Cost: $13.00 (Office Burger with fries)

Image Source: blogger's own

I happened to be in the Los Angeles area this weekend. Prior to my trip, I asked a coworker, (fellow burger enthusiast) of any good burger recommendations in LA. It turns out, good is an understatement in describing the burger at Father's Office in Santa Monica.

I arrived to the spot a couple of hours before my returning flight to the Bay Area. A line of about 20 plus were waiting patiently to enter the joint. With the rate of movement in the line, I probably would never have gotten seated, ordered, and still made my return flight. Luckily, take-out was a viable option. I ordered an "Office Burger" made from Dry Aged Beef; consists of caramelized onion, applewood bacon compote, gruyere, matag blue cheese and arugula. Of course, I tried to order a bacon cheeseburger, but was told there would be no substitutions or deletions. The only thing that I could specify was the grilling preference. I ordered a "medium-rare" based on the staff's recommendation.

Verdict: This burger's got "style", meaning it's pretty unique and individualistic. It's served on a toasted roll instead of a bun; it's loaded with arugula instead of lettuce; the bacon is deconstructed into compote; and the chuck resembles more like a sloppy-joe than other grounded chucks I've ever surveyed. The fries are very unique too; and served with high quality ranch - LA style!

Definitely highly recommended, but as a burger purist, it's a shame that I couldn't request a plain old bacon cheeseburger without the bbq sauce seasoned chuck. According to www.ahamburgertoday.com, the Office Burger isn't exactly a "burger"; and I tend to agree with this conclusion. It's more of a sloppy-joe / hamburger-helper type of sandwich. But I don't mean to diminish the taste in this comparison. It's really a delight for the taste-buds!

Ghetto Crappy

4 August 2006-
1/4 lb Giant Burger: Terminal 1 Oakland International Airport
Cost: $8.25 (bacon cheeseburger, fries included)

Image Source: blogger's own

I noticed everyone else in the restaurant had their burgers served on trays. I wonder why they served me my burger and fries in a styrofoam to-go container? What was I going to do, go back home and eat it? I had no time, I had to catch my flight to LA in a half hour. Didn't they see that I had my luggage with me? Don't they understand that the styrofoam containers aren't good for photo documenting burgers?? Maybe, that was just their intent; and they succeeded.

I remember distinctly having a very flavorable discussion about the thickness of the bacon at the Oakland Airport's Giant Burger with a coworker (fellow burger enthusiast). The bacon is darn thick, and tasty too. The burger on the other hand, was pretty ghetto-crappy tasting. Oh, wait, what a coincidence! It tasted very similar to the Nation's Giant Burger survey. Wow, is there any relationship between these two chains? I'm very confused about the similarity in their names.

Verdict: The bacon was definitely the highlight of this burger experience. The fries were pretty darn greasy.

Squeezable

4 August 2006-
Bistro Burger: 201 Mission Street in San Francisco
http://www.bistroburger.net/
Cost: $6.59 (niman ranch bacon cheeseburger, fries extra)

Image Source: blogger's own

I have this to say about Bistro Burger. Same name, different burgers at all of their locations. I don't think the burgers at each restaurant are consistent by any means. Based on my recollection, the joint in downtown Oakland is by far, the best. This location, within the 2 block radius of work, usually gets packed, but it's an inferior burger in comparison.

I ordered a "bacon cheeseburger royale" with provolone. Whilst the franchise does offer a variety of cheeses, there's no grilling preference option. It's also not my preference to have a burger served without any condiments. Mayo, which is my burger condiment of choice, came in squeezable packages. I squirted a couple of servings of Hellman's and dove into my burger. The patty was grilled at a decent medium, with adequate burger juices. But there was an unfortunate generic mayo after taste with every juicy bite. Plus, the bun wasn't toasted enough.

Verdict: Although it's niman ranch, it's not a very favorable burger experience. I'm going to start reviewing each location separately because I think the name and the reputation that goes along with it, deserves a second chance.

Spazio Redux

31 July 2006-
Spazio Soma Cafe: 215 Fremont Street in San Francisco
Cost: $6.00 (bacon cheeseburger, fries included)

Image Source: blogger's own

I just recently noticed that there's something strangely anthropomorphic about the proportions of the Spazio burger. Maybe it's the size of the bun in relationship to the patty and fixings. Does anyone else think it kind of looks like Mayor McCheese from the old school McDonald's commercials?

Anyways, I'm not too fond of the consistency of these burgers lately. As you can see, the bun's changed from last friday, but I don't recall that it was always so much bigger than the burger patty. Also, the patty shape and quality is different than before. Somehow, it just doesn't resemble the earlier very positive experiences. Actually the bun, fixings and special sauce were a lot better than the dry, poor tasting patty. I got fries today, but they weren't all that, either.

What's the Hype?

30 July 2006-
Burger Joint: 700 Haight Street in San Francisco
http://burgerjointsf.com/
Cost: $7.95 (niman ranch cheeseburger, fries included)

Image Source: blogger's own

There's been so much hype regarding Burger Joint that when I was leaving the Haight / Ashbury after an afternoon of shopping and passed by, I decided to indulge on my second burger of the day. Granted, this isn't the original Burger Joint on Valencia, but I would still expect the same level of quality at this second location; especially since other burger blogs have rated it as one of the top burgers in the nation.

First of all, their menu doesn't even include a bacon cheeseburger, and there's no grilling preference option. I inquired about the grilling preference, and was informed that all burgers are served medium unless otherwise specified. I ordered a bacon cheeseburger with swiss and fries. I figured these guys know what they're doing, so I left it as the default, "medium".

Verdict: I wasn't too impressed by the medium burger. I probably should have specified something a little more rare, unfortunately it was pretty dry. Also, the bun was only lightly toasted, definitely not toasted enough. As far as I'm concerned, a place that doesn't toast their buns isn't even worth nominating for the best burger awards. Either the authors of these blogs that give Burger Joint such high ratings are simply clueless; or simply, I think the authors of these blogs are simply clueless. Take it from a local burger enthusiast, there are way better burgers in the bay area.

Luka's Sunday Soul Brunch

30 July 2006-
Luka's Taproom and Lounge~: 2221 Broadway at Grand in Oakland
http://www.lukasoakland.com/
Cost: $12.50 (bacon cheeseburger, fries included)
~ Honorable Mention

Image Source: blogger's own

Luka's Sunday Soul Brunch is a great way to enjoy the great culinary cuisine that makes it one of my favorite restaurants in Oakland (still, what do I know, I've only ordered burgers, but I've been observing the other quality dishes every time I go). Add a couple of devoted rare groove, soul djs: Wisdom and Advance, and you've got a great atmosphere in which to either shake your booty or tune into some great hidden treasures. Luka's Sunday Soul Brunch occurs 11 am to 3 pm every Sunday.

While my friends consistently order their breakfast/brunch menu, I've been adamant thus far about ordering bacon cheeseburgers exclusively. I suspect that the chefs have been reading my blog, because I ordered a bacon cheeseburger with gruyere, "rare" - and I was served the rarest burger this time at Luka's.

I was surprised there weren't that many burger juices, in fact none at all - in contrast to previous experiences. It was still tasty, unlike some other really rare burgers I've described in past postings. However, I think I'm going to opt for a "medium-rare" next time, if there is a next time.

Mark my words: I'm going to try to start exploring their delicious menu in the future. Anyone have any recommendations?

Big Al's

29 July 2006-
Al's Big Burger: 437 San Pablo Avenue in Albany
Cost: $5.29 (bacon cheeseburger, fries extra)

Image Source: blogger's own

I've driven past this hamburger stand on San Pablo Avenue for ages, but have never tried their burger. I didn't realize there was such a strong following backing this place up. There are several local newspaper clippings that have reviewed this place in the past. Apparently, I read that Al's uses wood chips to charbroil their burgers. Also, they use rib eye for their burger patties. I ordered a bacon cheeseburger with swiss, however, there's no grilling preference option.

First of all, I thought the service was very friendly. I could just sense a good vibe with everyone working there. Secondly, it smelled delicious inside.

Verdict: Okay, so it's a hamburger dive, similar to Smokehouse and Oscar's which I've reviewed so far. The burger was cooked in between Oscar's and Smokehouse in terms of grilling temperature (Oscar's is more rare than Smokehouse). But it's a 1/3 lb. patty, and it had loads of fixings and pretty tasty bacon. Probably my favorite out of the three mentioned, of course it's rather far from where I'm at to be a convenient dive.

Definitely worth it if you're in the area. It's a hearty, honest charbroiled burger, in my opinion.

One Block Radius

28 July 2006-
Spazio Soma Cafe: 215 Fremont Street in San Francisco
Cost: $6.00 (bacon cheeseburger, fries typically included)

Image Source: blogger's own

I guess I'm pretty lucky to have a handful of burger places within walking distance of work. Spazio Soma Cafe is among the closest lunch spots, within a one block radius. The cafe utilizes fresh and quality ingredients for breakfast and lunch with great variety in their menu.

Spazio boasts the best salad / entree bar that I've ever encountered in San Francisco. In addition to a wide selection of gourmet salads, there's also a variety of buffet style entrees with an emphasis on asian cuisines, such as chicken and beef teriyaki, dumplings and freshly prepared, artistic sushi rolls. They also have very interesting sandwiches, wraps, and burgers made to order. I'm always impressed by the presentation, production-efficiency and price.

I decided to get a mid-afternoon snack after the peak hours. The place looked deserted after the typical lunch-time crowd terrorized the salad / buffet bar; the chairs were a little disordered, and there were a few staff casually eating their lunch. I felt a little bad that I insisted on ordering from their menu, since I still saw a lot of food at the salad / entree bar that probably needed to be disposed of before the weekend.

When I brought the burger package back to my office, I realized there weren't any fries that usually accompany the burger at Spazio's. Secondly, the bread was very unusual, a roll that I've never seen before. Clearly, they had run out of ingredients, or slacked off when preparing my burger (c'mon no fries today?). Understandably, it was also a friday afternoon.

Verdict: My burger tasted pretty cheesy today, it tasted like squeezable cheese. Burgers are usually grilled about medium-well, there's no grilling preference option. I wish that the bun was toasted more, because it was quite chewy and tough. The bun and the fixings definitely over-powered the burger taste.

Coincidentally, I ate a Spazio's bacon cheeseburger last friday, but failed to take the necessary photo documentation at the time. Unfortunately, that previous burger was a heck of a lot better. One of my coworkers (fellow burger enthusiast) considers the Spazio burger to be the best burger within a two block radius of work. I tend to agree that it can be quite good, I'll just have to make sure I go during regular lunch hours next time.

My Big Ass (Burger)

26 July 2006-
Brickhouse Cafe & Bar**: 426 Brannan Street in San Francisco
http://www.brickhousesf.com/
Cost: $9.95 (wagyu beef bacon cheeseburger, fries included)
** Denotes gmeow76's previous top reviewed burger

Image Source: blogger's own (26 July 2006)

Image Source: blogger's own (cross section updated 18 August 2006)

Based on a coworker's (fellow burger enthusiast) friend's recommendation, I joined another coworker (fellow burger enthusiast) for lunch at the Brickhouse Cafe & Bar in SOMA, San Francisco. The distance from work way exceeded my 2 block radius, but it was a "best burger ever" recommendation, and I certainly didn't want to pass up the opportunity.

Brickhouse Cafe & Bar serves up 100% Wagyu Beef ground chuck burgers. I ordered the "Big Ass Burger", which consists of a 10 ounce patty - bacon cheeseburger with swiss grilled "medium-rare" and a side of fries.

The burger photographed very well. I ended up using up all my camera memory taking shots - and even drew some attention from the staff. I assured them that I knew what I was doing, but I think I made them a little uneasy (sorry guys). I was with a couple of fast eaters (plus I lost time taking pictures), so I dove into my burger before working on the fries, regrettably.

Verdict: Burger juices galore - I've never seen such flowing juices before. It required me to finish off the fries using a fork, my plate was so full of juices. Brickhouse Cafe & Bar serves up quality, juicy wagyu, loaded with fixings on a toasted bun. The quality of meat was outstanding, a very enjoyable-refined burger that is highly recommended.

Burger History 101

23 July 2006-
Joe's Cable Car Restaurant: 4320 Mission Street at Silver in San Francisco
http://www.joescablecar.com/
Cost: $14.00 (bacon cheeseburger, fries extra)

Image Source: blogger's own

Ever wonder where burgers originated from? Apparently, the history is still under dispute, but Joe's Cable Car Restaurant has some interesting burger propaganda / history leaflets to read while you wait for your order. There was a lot of information to comprehend, but one theory was that ground chuck was invented as a means to ingest meat for toothless individuals. Joe's claims to do things the old fashioned way in regards to burger preparation. The restaurant publicizes that "Joe grinds his own fresh chuck daily" in a big block-lettered sign on top of the diner. They also proclaim to serve honest 4, 6 or 8 ounce ground chuck patties.

There's been a lot of hype surrounding Joe's, and my expectations were high. Also, be warned, Joe's prices aren't hamburger shack prices (as the decor might lead you to believe). Joe's is probably one of the most expensive burgers I've surveyed to date. I ordered a 6 oz. bacon cheeseburger with swiss, "medium-rare" (which is the default grilling preference at Joe's) and a small order of fries. The prices are a little ironic, considering they serve the burgers on plastic plates and they utilize disposable plastic utensils for their place settings.

The burger and fries came on two separate plastic plates. However, I really want to commend Joe's on this decision. One of the main reasons why I usually consume my fries before the burger is to avoid having them soaked with burger juices during the course of the meal. Therefore, I went ahead and indulged in my burger first.

There are few words that can accurately describe the handling of a Joe's burger. The patty is shaped to the exact size of the bun, and the ground chuck is distributed to an even consistency: high and wide. The handling feels pretty "solid". The burger assembly makes the patty feel neatly tucked into the bun. As mentioned, there are few words to describe this feeling; I'm actually having a lot of difficulty properly conveying this in writing.

Unfortunately, the bun preparation was a different story. I would have presumed that if Joe goes through such a meticulous burger preparation process, that the bun preparation would be addressed with the same attention to detail. My bun was only slightly toasted, and the inside of the bun was still a little untoasted. In contrast to the chuck grilling preference, I actually prefer a thoroughly toasted bun.

The burger experience was pretty unique. I don't think I've ever eaten a burger quite like it. Joe's tenderizing process is really distinguishable compared to other patties. But I kind of wish the actual patty had a little more flavor, it was a little bland. Perhaps this might be attributed to Joe's claim to serve extra lean patties. Also, the burger was served at a pretty honest medium-rare. It could have been a little more rare (to my liking), however, the ground chuck actually produced a significant amount of burger juice.

Verdict: Joe's Cable Car Restaurant is a very unique and special burger experience that I recommend for all burger enthusiasts. There's no special sauce or flashy frills, but the discerning burger enthusiast might appreciate the preparation / love used in preparing each burger.

Quite frankly, it's a really honest tasting burger at a not so honest price. It's also obvious that Joe focuses all of his attention just on the ground chuck, and seems to neglect the other aspects of the burger, such as the fries, bun and place settings.

Beer and Burgers

22 July 2006-
Pacific Coast Brewing Co.: 906 Washington Street in Old Oakland
http://www.pacificcoastbrewing.com/
Cost: $11.00 (bacon cheeseburger, fries included)

Image Source: blogger's own

Pacific Coast Brewing Co's got over 20 beers on draft. Of course, most of them are their own, that's still more beers on draft compared to other places in the area. I always enjoy the laid back atmosphere there; it's nice to watch sports or hang out in the outdoor patio, and they even have free wi-fi in case you want to get your drink on while surfing the web (computers not included). Also, the people that work there, as well as the regulars at the bar really know about beer, they're true beer enthusiasts.

Today I ordered a bacon cheeseburger with swiss - "medium-rare". As you may already be aware, I'd typically order burgers "rare", coincidentally coinciding with the commencement of this blog; but it just takes one bad experience like Fuddruckers and Beale Street to really make me hesitant about ordering a "rare" burger at places I review for the first time. I got a pretty decent burger today, I must say I was pretty impressed. Although the burger itself was cooked a little longer than I prefer, it was still a tasty burger. The buns were toasted just perfectly, and the fries were very chewy and crispy.

Verdict: I had a pretty enjoyable burger experience; the mayo and fixings complemented the taste very favorably. The quality beers on top of my order made my lunch very pleasant. What really stood out about the burger was the double-sided sesame bun, toasted to perfection.

"World's Greatest" Burger?

19 July 2006-
Fuddrucker's (WORLD'S GREATEST HAMBURGER FOR 25 YEARS): 5614 Bay Street in Emeryville
http://www.fuddruckers.com/
Cost: $12.00 (kobe beef bacon cheeseburger, fries extra)

Image Source: blogger's own

Growing up in Southern California, I think I may have considered Fuddrucker's to possibly be the "World's Greatest Hamburger". Of course, my exposure to burgers was basically limited to whatever occupied the strip malls at the time. Also, I consider myself a little more knowledgeable today than I did back then.

Tonight, I ordered the Kobe Beef 1/2 lb. patty bacon cheeseburger with swiss, cooked "rare" (no fries tonight). I think it was probably the quickest turnaround time I ever received a burger. In all honesty, I knew something had to be up with the preparation time, or lack there-of. I don't really know how long it takes to cook a burger, but I suspected that a properly toasted bun takes a lot longer than the time allotted.

And I was correct. The bun was similar to the kind that Jack's Bistro serves (although not nearly as high quality) - and it would have made a much better burger if it was actually toasted properly. Unfortunately, it was a little too doughy for my liking.

The patty was a little too rare for my liking as well, but the inside wasn't a reddish uncooked chuck (although it tasted slightly uncooked). Instead, the inside of the burger was saturated with some sort of dark marinating sauce which added to quite a salty patty.

The fixings were partly my fault (because I selected them from the bar) but also the responsibility of the restaurant. The freshness concerned me most. In particular, the relish looked like it had been sitting out all day, and had lost its moisture. The other fixings had probably been left out for at least several hours, if not the whole day. The mayonnaise seemed a little watery too.

Verdict: In summary, I feel that I've become much more critical of the burger evaluation of Fuddrucker's compared to years past. In summary, I don't recommend it. In retrospect, I think the marinating sauce is injected into the patty to simulate actual burger juices.

Fresh Bread Makes Great Burgers

18 July 2006-
Jack's Bistro~: 1 Broadway at Jack London Square in Oakland
http://www.jacksbistro.com/
Cost: $11.25 (bacon cheeseburger, fries included)
~ Honorable Mention

Image Source: blogger's own

Jack's Bistro is at the heart of Jack London Square. There's a great outdoor patio that's usually packed for brunch on the weekends. There's also a great bar indoors with many beers on tap. It's part of the Waterfront Plaza Hotel, with a nice view of Oakland Inner Harbor and Alameda. Hey, I didn't say it was a spectacular view, but it's nice though.

I ordered a bacon cheeseburger with gruyere, "medium-rare", and a side of fries. The last time I ate at Jack's it was really an outstanding experience, the burger was just dripping with burger juices, and the 1/2 lb. ground chuck was bursting with flavor. Today, my burger was served well-done, and some of my fries were on the cold side.

However, I do want to note that Jack's Bistro has a bakery component that makes some pretty outstanding bread. There's even bread shaped like starfish as decoration at the bar! There's also pastries and bakery stuff for sale. Anyway, the bread is pretty spectacular at Jack's Bistro, and it holds its own in comparison to other burgers.

Verdict: If you're in the area, I would recommend Jack's Bistro for the outdoor patio ambiance and the unique bread. The ingredients are also high quality, the bacon is abundant and crunchy, and there's even a very special sauce which I cannot quite discern. Who knows, you might luck out and get a pretty outstanding burger, but they ought to improve their quality control because burger grilling selection is not very consistent.

Okay, so the view might not even be that nice. The view's "okay"...

This Nation Sucks

16 July 2006-
Nation's Giant Hamburgers: 1800 University Avenue in Berkeley
http://www.nationsrestaurants.com/
Cost: $5.10 (bacon cheeseburger, fries extra)

Image Source: blogger's own

I can't figure out what all the hype is about Nation's Giant Hamburgers. To put this ratings system in perspective, this Nation's serves the worst burger of the bunch. The bacon's way too salty (for my liking), there's loads of mediocre (read: ghetto-crappy) mayo and a weird patty with solidified cheese. There are amateurs working at these franchises, but I'm sure each one varies conditionally. Anyway, they claim a 3/4 lb. patty, but the experience is undershot, way undershot. Maybe, just maybe, the whole burger composition is 3/4 lb., maybe. But the patty certainly didn't seem that substantial. The fries aren't worth mentioning either... doh.

However, the recent architecture renovation of this particular location by Bay Area architect Kava Massih is significant; Berkeley craftsman vernacular meets a more modern diner-chic aesthetic.

Image Source: http://www.sfgate.com/cgi-bin/object/article?f=/chronicle/archive/2006/07/18/DDGRMJSHDJ17.DTL&o=0