# Burgers **URL:** \ **Category:** Cafe Society\ **Created:** [May 28, 2012, 4:46pm UTC](https://boards.straightdope.com/t/burgers/623354 "2012-05-28T16:46:10Z")\ **Posts on this page:** 12\ **Page:** 2
**Author:** ![Max\_Torque](https://avatars.discourse-cdn.com/v4/letter/m/e9bcb4/32.png) [@Max\_Torque](https://boards.straightdope.com/u/Max_Torque)\ **Post date:** [May 29, 2012, 6:29pm UTC](https://boards.straightdope.com/t/burgers/623354/21 "2012-05-29T18:29:41Z")
> [@Scumpup](#): > > Piling all that crap on a burger defeats the purpose. It should be all about the meat patty. If you need all that other stuff, you are doing something wrong. Seconded. As I’ve said on this board many times, “If I want something that tastes like a steak, I’ll order a steak.” My homemade burgers are flavored with black pepper and onion salt, period. Anything more is needless frippery. ---
**Author:** ![John\_Mace](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/john_mace/32/185_2.png) [@John\_Mace](https://boards.straightdope.com/u/John_Mace)\ **Post date:** [May 29, 2012, 6:59pm UTC](https://boards.straightdope.com/t/burgers/623354/22 "2012-05-29T18:59:14Z")
I was down in Carmel this weekend, and had a fantastic burger at the The Tap room (the bar in the Lodge at Pebble Beach). They had a Kobe Beef option (don’t see it on their online [menu](http://www.pebblebeach.com/dining/the-lodge-at-pebble-beach/the-tap-room/our-menu)), but I went for the Tap Room Burger: > [@](#): > > **Tap Room Burger** > > Half Pound Black Angus Burger, Pepper Bacon, Sharp Cheddar on a Brioche Bun Normally, I would have asked for swiss or some other cheese besides cheddar, but I thought I’d give them the benefit of the doubt and go with the flow. Although it wasn’t bad, I would follow my instincts next time and ask for swiss. Otherwise, it was excellent. Lettuce, tomato and onion included. I think it was about $15 +/-. Can’t beat the ambiance, either. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [May 29, 2012, 8:08pm UTC](https://boards.straightdope.com/t/burgers/623354/23 "2012-05-29T20:08:04Z")
I did make burgers yesterday. Thin quarter-pound patties seasoned on one side with salt and pepper. I ended up cooking them over charcoal. Even though they should be cooked on a ‘griddle’, sometimes ya just gotta have the charcoal taste. (I did toast the buns in a cast-iron pan, though.) ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [May 29, 2012, 8:45pm UTC](https://boards.straightdope.com/t/burgers/623354/24 "2012-05-29T20:45:33Z")
There’s a place by me called GoldyBurgers. Its a dive bar, a real pit. Old men sitting around the bar drinking all day long. The food comes out on paper plates with the square paper napkins that come like 1000 to a stack and have little flower patterns on them. Everything about this place screams “Run Away” except for the fact that the burgers are fantastic and cheap and they’re open and cooking till 2 AM. Everyone I’ve brought there has balked at first, then they grudgingly admit it’s “OK”, and a week later they’re asking when we’re going back. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [May 29, 2012, 10:40pm UTC](https://boards.straightdope.com/t/burgers/623354/25 "2012-05-29T22:40:04Z")
> [@zoid](#): > > There’s a place by me called GoldyBurgers. Its a dive bar, a real pit. Old men sitting around the bar drinking all day long. > The food comes out on paper plates with the square paper napkins that come like 1000 to a stack and have little flower patterns on them. > Everything about this place screams “Run Away” except for the fact that the burgers are fantastic and cheap and they’re open and cooking till 2 AM. > Everyone I’ve brought there has balked at first, then they grudgingly admit it’s “OK”, and a week later they’re asking when we’re going back. There’s a place like that in Anchorage called The White Spot. Been around since I was a kid 50 years ago. Little greasy hole with a bunch of cab drivers and guys sobering up on burgers and fries back in the day. It’s cleaner now and in a new location, but still tiny, the burgers still greasy, and the best halibut sandwich in the state. Or anywhere else. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 29, 2012, 10:56pm UTC](https://boards.straightdope.com/t/burgers/623354/26 "2012-05-29T22:56:52Z")
> [@zoid](#): > > There’s a place by me called GoldyBurgers. Its a dive bar, a real pit. Old men sitting around the bar drinking all day long. > The food comes out on paper plates with the square paper napkins that come like 1000 to a stack and have little flower patterns on them. > Everything about this place screams “Run Away” except for the fact that the burgers are fantastic and cheap and they’re open and cooking till 2 AM. > Everyone I’ve brought there has balked at first, then they grudgingly admit it’s “OK”, and a week later they’re asking when we’re going back. Ah, yes, Goldyburger. I do like that place. It seems to have a hit-and-miss reputation, but I think it’s great, as long as you add some salt to their burgers. You might also enjoy Illinois Bar and Grill on 47th and Kedvale if you’re into those kinds of old-school, dive bar burgers. I think Goldyburger is a better burger, but IB&G delivers with the huge patty (3/4 pound I think?) with a ton of onions. A [photo](http://www.flickr.com/photos/38998268@N02/3587093341/) if you’re interested. Unlike Goldyburger, they don’t ask you for your preferred level of doneness, but the burgers do tend to come out around medium or so. ---
**Author:** ![Missy2U](https://avatars.discourse-cdn.com/v4/letter/m/3bc359/32.png) [@Missy2U](https://boards.straightdope.com/u/Missy2U)\ **Post date:** [May 29, 2012, 11:00pm UTC](https://boards.straightdope.com/t/burgers/623354/27 "2012-05-29T23:00:22Z")
If there are any dopers who are in or near the Northwest Suburbs of Chicago (Palatine) Brandt’s is not to be missed. Best burger I’ve ever had. And, frankly, one of the best MEALS I’ve ever had when my husband first took me there. As for burgers, I like them rare with american cheese - and that’s it. I have done them with cheddar, but american cheese is my favorite for a burger. Generally two slices. ---
**Author:** ![zoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/zoid/32/336_2.png) [@zoid](https://boards.straightdope.com/u/zoid)\ **Post date:** [May 29, 2012, 11:22pm UTC](https://boards.straightdope.com/t/burgers/623354/28 "2012-05-29T23:22:34Z")
> [@pulykamell](#): > > Ah, yes, Goldyburger. I do like that place. It seems to have a hit-and-miss reputation, but I think it’s great, as long as you add some salt to their burgers. You might also enjoy Illinois Bar and Grill on 47th and Kedvale if you’re into those kinds of old-school, dive bar burgers. I think Goldyburger is a better burger, but IB&G delivers with the huge patty (3/4 pound I think?) with a ton of onions. A [photo](http://www.flickr.com/photos/38998268@N02/3587093341/) if you’re interested. Unlike Goldyburger, they don’t ask you for your preferred level of doneness, but the burgers do tend to come out around medium or so. That’s a damn nice looking burger. Google says it’s 19 minutes from my house so a trip is in the near future I think. ---
**Author:** ![Suburban\_Plankton](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/suburban_plankton/32/219_2.png) [@Suburban\_Plankton](https://boards.straightdope.com/u/Suburban_Plankton)\ **Post date:** [May 30, 2012, 12:22am UTC](https://boards.straightdope.com/t/burgers/623354/29 "2012-05-30T00:22:09Z")
The [best burgers in Sacramento](http://fordsrealhamburgers.com/) range in price from $5.50 (1/3 pound, no cheese) to a bit over $20 (1 pound, with cheese and bacon). Sorry, no truffles or foie gras… ---
**Author:** ![B.Serum](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/b.serum/32/14266_2.png) [@B.Serum](https://boards.straightdope.com/u/B.Serum)\ **Post date:** [May 30, 2012, 12:50am UTC](https://boards.straightdope.com/t/burgers/623354/30 "2012-05-30T00:50:32Z")
My favorite burgers in Los Angeles: Hamburger Hamlet’s Steakhouse Blue Burger: $12.50 (served with fries) Juicy Burger’s build-your-own: roughly $7.25 (fries ordered separately) I dispute the OP’s quoted claim. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [May 30, 2012, 12:57am UTC](https://boards.straightdope.com/t/burgers/623354/31 "2012-05-30T00:57:56Z")
> [@zoid](#): > > That’s a damn nice looking burger. Google says it’s 19 minutes from my house so a trip is in the near future I think. If you get hungry one day, send me a PM and I’m sure the wife (sugar and spice) and I would be happy to meet you (and whomever you want to bring along). It’s a five minute walk from where I live. ---
**Author:** ![Algher](https://avatars.discourse-cdn.com/v4/letter/a/3d9bf3/32.png) [@Algher](https://boards.straightdope.com/u/Algher)\ **Post date:** [May 30, 2012, 1:00am UTC](https://boards.straightdope.com/t/burgers/623354/32 "2012-05-30T01:00:55Z")
> [@silenus](#): > > Bit of a heretic here, but my go-to burger mix is 80/20 chuck mixed 3:1 with hot Italian sausage. You have to grill them at least medium, so they aren’t for the “I want it to moo” crowd. > > For any burger, straight mayo is contra-indicated. 1000 Island, maybe. But I like mine with mustard, thin-sliced tomatoes, thin-sliced onion, shredded lettuce, pepper-jack cheese and pickles on the side. The key to the veggies is “Knock it off - this isn’t a salad!” Too many places put three inches of lettuce and a tomato slice that is an inch thick. Yes, it makes the burger look bigger, but now I have to take the bastard apart before I can eat it. You would like these options from Rons Hamburgers and Chili in Tulsa, OK and other places: [http://www.ronschili.com/menu.php](http://www.ronschili.com/menu.php) > [@](#): > > Sausage Cheeseburger > 1/2 beef & 1/2 “Owens Hot Sausage” with hot pepper cheese > > Sausage Chili Cheeseburger > Smothered with Ron’s chili with mustard, pickle & fried onions > > Buster > Same as sausage cheeseburger, with ham & bacon pieces [Previous page](https://boards.straightdope.com/t/burgers/623354.md?page=1)