great food, great times, and great service

Dear burger enthusiasts, For many moons now, I have been touting 2 burgers as the cream of the crop. One heavenly burger in Lincoln, Nebraska and one in Washington, DC. The time has come to replace the "gold standard" for DC. Typically I wouldn't get all Jesusy on you, but in this case it might be appropriate. Oh how the mighty have fallen. Old Ebbits burger still ranks high on my list, but thanks to Chef Geoff I have a new favorite here in DC. Let me count the ways: 1. The Food - CHEF GEOFF'S ORIGINAL HAPPY HOUR - Bistro Burger for $5.95 (this special goes ALL day on Monday and Tuesday) 2. The Service - Special shout out to Allie and Mario for proving that you CAN find good service in DC. 3. The Great times - a) I met Chef Geoff and he is not only an amazing chef, but a snappy dresser and a kind soul. b) my first visit was accompanied by my good friend Susan and Benny. If you knew them both, you wouldn't need to ask if it was a great time. c) never a dull moment, as we met a local of the bar it seemed as if there might have been a near miss with DC's finest. I don't feel the need to describe the taste, quality or style. I will leave that to Tim Gunn and you of course as my loyal followers. You will not be disappointed. Trust me. Thanks again, Chef Geoff. Hats off to you and your staff. With meat eating love, Jill

Gamburger?

This installment of burger club took me too a far away land called Kyrgyzstan. It was here that I discovered the gamburger (that's the Kyrgyz version of the hamburger). Long story short, it was made with sliced beef or chicken (cooked shwarma style), cabbage, ketchup, smetana (aka sour cream), carrots and tomatoes. Folks, it was pure heaven. I will say without a moment of hesitation that this gamburger by far surpassed some of the so called hamburgers I have had in the US or abroad. Well done Bishkek, well done. The meat was tender and full of flavor, the condiments fresh and well I don't need to tell you about the smetana, the picture explains it all. As with any burger outing, it is the atmosphere and company which make or break it. Once again, I can safely say that this trip ranks very high in my books folks and it will not soon be forgotten. I might need to go back soon and have another gamburger or two. A special shout out and thanks goes to a new friend, Ailey, who insisted that I try the gamburger. Finally, I want to thank the kind folks at the gamburger stand who were so excited by our presence that they presented us with a parting gift, 3 Samsas (see description below). Yum, kids, Yum.


Samsa – (Samsi in the plural) are baked meat dumplings often cooked in a tandoor (clay oven). Please be aware (not warned) of the heat and the fatty juice that squirts out when you bite into one.

Bobby and Nina

Well, it wasn't the Bahamas but it was an excellent burger. Bobby Flay has kindly opened a burger palace in Washington, DC. The colors were bright, the line was long and the spiked shakes were of notable mention. I stuck with the classic burger, american cheese, onion, mustard, (chipotle) ketchup and the ideal meat to bun ratio. The meat was super tasty, as my friend Leon had described from his few visits. The fries, however, did not cut the mustard.

The overall experience ranks up there pretty high, but I must say that I would have preferred a bit less of a fast foodie type of deal. As you all know, enjoying a burger is a spiritual experience for me. Also, had I had my choice, I would have ordered another one of those shakes. mmmm....shakes. I want to send a special thanks to my dinner companions, Nina, Jonathan and Puri Simon who kindly entertained my never-ending quest to find a good (if not the best) burger.

well done BBP. well done.

kudos Danny Meyer, kudos

Dear Mr. Meyer,
I would like to personally thank you for one of my top 5 burger experiences. I am a self proclaimed burger aficionado, but in reality I just really love burgers. Generally I am not that picky, if it's juicy with a decent bun and appropriate condiments then I am in heaven. Burger heaven, that is. I live in Washington, DC and I think you can imagine my fervor upon hearing the news that your establishment would be opening in Dupont Circle. Your reputation precedes you and thankfully the rumor was truth. DC generally needs a bit of help in the burger department. There are a few exceptions, and among those exceptions I will add Shake Shack to the list. I would even go so far as to compare the delicious goodness of your burger to my all time favorite Fred burger at Parkway bowling alley luncheonette in Lincoln, Nebraska. The bun was ideal, the condiments readily available for me to choose and apply and the taste impeccable. Please tell me how you do it! I applaud you sir and your modern day "roadside" burger stand.
In much burger love.
Yours truly,
Jill

the grass-fed difference

Why grass fed? brgr thinks for starters that it tastes better. The jury is still out, at least for me. I ain't gonna lie, this was a tasty burger. However, brgr made the same mistake that many burger joints have made and attempted to fancify the burger. Their menu is too complex and down right unnecessary. For example, one of the menu choices is a rainforest burger, which will cost you $9 and comes with Gruyere, Avocado, Herb Mayo, Lettuce and Tomato. Individually, I love all these items, but definitely not on my supposedly healthier grass fed burger. Keep it real brgr, stick to the basics.

I wouldn't be opposed to eating another burger at brgr, but only if I am especially hungry and happen to walk by. I must admit, it was a memorable experience shared with my dear friend Flory on a trip to NYC to attend another dear friend's wedding.

The Gold Standard

Old Ebbitt Grill

The Gold Standard. Enough said. But I will say just a little bit more. The Old Ebbitt burger is the standard by which I judge every other burger. This was not a conscious choice; it's just that I found myself reflexively asking, does the first bite hit my taste buds with the same juicy, meaty, fatty, satisfying burger flavor and texture as the OEG burger? I've had one or two that come close (the Kobe burger at Thunder Burger comes very close), but no burger has ever delivered on quite the same level as the OEG. I've had it dozens of times and have never walked away disappointed. In fact, not only does the OEG burger always live up to my admittedly inflated expectations, it nearly always impresses me anew with its actual deliciousness. Well seasoned, well cooked, loosely packed so that the meat falls apart and melts in your mouth. It is a true joy of a burger - exactly what a burger is supposed to be.


The martini addendum: Some members of Burger Club like Bombay Sapphire martinis, while others prefer Ketel One. Some like dirty, some order clean. OEG does top notch versions of all.

Thanks Emily! It's only fitting that I post this on my 35th birthday. xoxo

Meat is the Star (indeed Mr. Nourse)

Among being many other things, Pat Nourse might also be my soul mate. He recently wrote this article in Gourmet Traveller magazine. I think if you read most of my blog posts you will see that we see eye to eye on many burger factors, except one. In Australia, beetroot might be the problem. I apologize to my readers, if there are any, for the lack of posts as of late. Due to unforeseen circumstances, my burger consumption has been put on hold. I will admit that I did have a recent slip while at Manly Beach in Sydney (http://www.manlygrill.com.au/). Top notch burger in fact and so much so that it deserves an honorable mention in my burger hall of fame. In the meantime, please enjoy Mr. Nourse's burger points as I agree wholeheartedly. Stay tuned in March for the gold standard review which is LONG overdue.

http://www.gourmettraveller.com.au/cheeseburgers.htm

Pat Nourse (born 1977) is an Australian restaurant critic and food writer. He is currently employed by Australian Gourmet Traveller magazine as their chief restaurant critic and features editor.[1] He also writes about Australia for the American food magazine Gourmet,[2] and is the Australian member of the voting academy for the World's 50 Best Restaurants.[3]