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.
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), but I went for the Tap Room Burger:
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.
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.)
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.
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 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.
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.
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.
The best burgers in Sacramento 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…
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.
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.
You would like these options from Rons Hamburgers and Chili in Tulsa, OK and other places: