Mike G wrote:If you have really great quality beef then the thing you should come away tasting is beefiness, no? The real, philosophical problem I have here is that the beef taste (at least on a single) is pretty much lost in the special sauce, large leaves of lettuce, gooey grilled onions, fairly substantial bun and everything else. It's certainly possible to come away tasting beef on a thin patty, it really only takes two things (besides beef): grilling it to a crispy exterior and not being afraid to use your salt shaker.
This is exactly the problem we encountered on our first trip. Two of us split the epic burger with chedder, grilled onions, tomato, lettuce, bacon and egg. everything was superltive but not complementary. Another in the group had the same but with the horseradish havarti and raw onions.
In both cases the burger was overpowered. First by the grilled onions and all of the veggies, secondly by the havarti. Also in both cases the burger was cooked too well.
Fortunately I had initially split a burger and unfortunately I am a glutton which led to a third burger. This time a double - rare, raw onions, white bun, chedder, veggies on the side no sauce.
A very good burger indeed. However instead of two pattys I would prefer a larger single patty. If I could get a 1/3rd or 1/2 lb patty and top that with the cage free organic egg and nitrate free bacon then we would be getting somewhere.
As it is I recommend the double cooked less than is normal, onions raw, and no cheese or cheddar. The fries are great and the shakes are worthwhile.
“Statistics show that of those who contract the habit of eating, very few survive.”
George Bernard Shaw, Irish playwright (1856-1950)