Five Guys Burgers & Fries

Friday, January 27, 2012
Five Guys Burgers & Fries – 1715 Post Oak Boulevard,
Houston, Texas, USA
Burger:
Cheeseburger with Bacon
Serviettes:
3
Dress Code:
Casual
Sleepiness:
7 minutes
Would we recommend:
Go Now!
Price:
$6.79 USD
Summary

Established by a couple of guys (I can only assume it may have been….five?) in the Washington DC area in the 80s, Five Guys quickly grew in popularity, resulting in their eventual franchising in the early ‘thousands. In a mere 10 years, they’ve managed to franchise more than 900 locations. So you know homeboys have to be doing something right. As if they weren’t already popular enough, President Obama famously stopped in and bought his staff a round of burgers while the TV cameras were rolling, no doubt the presidential seal of approval has helped. Regular burgers at Five Guys are always doubles, so you need to make sure you order the “little” versions if you’re not feeling famished. I had the Bacon Cheeseburger with lettuce, pickles and mustard. Five Guys also don’t charge for additional toppings, so next time I may add the grilled onions

Comments
“This right here is In-N-Out’s strongest contender for “Multi-location Takeaway Burger Joint” glory. Yes, it’s ‘plasticised’ processed cheese, but it just melts so gloriously over the juicy beef patties. The bacon is always crisped perfectly, and the bun is perfectly sweet and soft, not interrupting the chi of the burger at all. Fries are served in cups – super crispy, but don’t make the mistake of choosing the Cajun seasoning – it’s too intense and it competes with the umami flavours of the burger. I would also like to award bonus points for their mobile app, I fully intend to order and run in to pick up my burger in my pyjamas one of these days…”

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Prime Burger

Tuesday, January 17, 2012

Prime Burger – 5 East 51st St, Midtown East, New York, NY, USA
Burger:
Cheeseburger
Serviettes:
1
Dress Code:
Casual
Sleepiness:
5 minutes
Would we recommend:
Go Now!
Price:
$6.25 USD
Summary

Prime Burger was established in 1938, and judging by the decor they might’ve renovated it once, maybe sometime in the 50’s or 60’s and haven’t touched it since. The average age of the waiters would easily be about 50, all looking dapper in their white jackets and bow ties, which, considering nothing on the menu is over $10 shows the respect they have for their jobs. You have the option to either sit at the large laminated bar or the unique and original swinging desk seats – I opted for the seat and ordered the Cheeseburger. These guys serve a traditional sesame seed bun with only two extra ingredients: a chopped in-house beef pattie and oozing American cheese.

Comments
“This is without a doubt one of the best burger, no scrap that, dining experiences I’ve had in a long time. It was an instant transportation to a different era; a much simpler time of the traditional American diner, smack bang in the middle of Midtown Manhattan of all places. The decor hasnt changed in decades and i think that applies to the waiters aswell. I love a place that has career waiters who have spent decades in the restaurant, taking real pride in what they serve and the service they provide. Now the burger was not much to look at it; it was just cheese, beef and a bun! So to say, “I was amazingly surprised at how much flavour it packed”, is an understatement. The beef, chopped in-house, was cooked a consistant medium-rare, and was fantastic. The classic American cheese left me wanting to order another 5, and the lightly steamed bun made it one of the softest and tastiest burgers I’ve ever had the pleasure of eating.”
Prime Burger on Urbanspoon


Lotus*

Monday, October 10, 2011

Lotus – 22 Challis Ave, Potts Point, New South Wales, Australia
Burger:
The Cheeseburger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
6 minutes
Would we recommend:
Go Now!
Price:
$16
Summary

Just past all of the aristocratic elegance of Kings Cross, Sydney, you’ll find the Merivale Group owned Lotus. With a Midas-like touch, they’re responsible for some of Sydney’s most renowned nightclubs, restaurants and hotels. So why should Lotus be any different? Like most of their premium venues, there’s the beautiful decor, low lighting and quite the mean cocktail bar. However, there’s one big difference: the exceptional talents of a chef by the name of Dan Hong. After a few years working the scene in Australia he tore away to the USA, only to return to Lotus in 2008 with some “most-triumphant” tricks up his sleeve. Their Cheeeseburger, as Chef Dan Hong describes, is “bun, meat, onions, sauce, cheese, mayo and pickles – it is a proper burger – no fancy shit”. Dinner/Burger Time starts at 6pm at Lotus; so we arrived at 5:45pm, cooled off with some alcoholic beverages and waited for Awesome to happen.

Comments
“This is like Walter White’s Blue Meth in a bun… sent from the gods! This burger prevails where so many others fail. Although we know how much research went into the meat alone (a mix of chuck, brisket and dry-aged beef fat), simplicity was the key ingredient here. There really is not one thing I’d take out, add or change about this burger. One of the many sexual thoughts I had going through my head after devouring this delight was, “Could I? Could I actually move to Sydney to be closer to my new found love?”
“What I’m about to say really won’t do this burger any justice. So for your sake stop reading this and GO NOW! If you have decided to read on I’ll try and make this quick (because some things in life really don’t need too much explanation). The burger was soft and delicate. The bacon was cooked to perfection, not crisp, but tastefully tender. The pattie was juicy and was filled with sumptuous salty flavours that will blow your mind. The steamed bun was by far the one of the softest buns I have ever had on God’s green earth – I loved it! Our side order of chips + mayo were also great. It’s just such an amazing burger, there’s no chance you’ll be able to stop at one.”
I quit.

Lotus on Urbanspoon

*Like a bazooka in the face, it pains us to say this Lotus is closed for good. FML.


NSHRY

Monday, August 22, 2011

NSHRY – 129A Beaconsfield Pde, Albert Park, Victoria, Australia
Burger:
Umami Burger
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
16 minutes
Would we recommend:
Go Now!
Price:
$22
Summary

Pronounced “Noshery”, this funky little beachside cafe/restaurant produces some enticing breakfast and lunch dishes, not to mention coffee that will convert even the most dedicated de-cafe drinkers. With exceptional service and an in depth knowledge about all of their selections, the staff are hard to fault. Inside the décor is comfortable and warm, perfect for a winters breakfast/lunch with a great big window view of the beach. However, when the sun is shining you’ll be fighting for a place outside. We grabbed our first ever Umami Burger – 200g Wagyu and Angus beef, Umami rub, brown mushroom sauce, gruyere, caramelised onions, oven roasted tomato and a parmesan crisp between a sweet brioche bun with a side of onion rings, slaw, cornichons, spicy chip dip and wasabi kewpie. And a heads up if you’re planning on a late night burger fix… its currently only available on the lunchtime menu – unless bribery is your thing of course.

Comments
“One of the thickest and juiciest patties I’ve had the pleasure of wrapping my hands around. It was so awesomely juicy that I was actually able to literally suck the salty, flavour packed juice from the pattie. Everything else about this burger was well planned and thought out. The crispy parmesan was something I haven’t seen before and worked perfectly. The individual ingredients in this burger may seem overwhelming, but together make it something special. You also can’t go past the selection of 3 amazing side sauces to add a unique taste. Some really great touches here that make this burger stand out from most others. This is one you really have to try!”
“I was instantly impressed when I walked in and noticed the portions and presentation of the fellow diners meals. The room was full, but being such a tough brave man I was happy to venture outside and face the elements of a Melbourne winter – the view is pretty spectacular aswell. As I was still drunk after only getting home a few hours earlier I eagerly awaited the burger… and once it arrived, I thought had a real challenge on my hands. The crispy cheese and grilled tomatoes all looked a bit complicated for me to navigate. However, much to my surprise when I squished everything together it created an awesome “mush” of gooey goodness that blended perfectly. The beef was a great size and the other ingredients didn’t take away from the main flavours. The service was very friendly and cute, and little extras like 3 sauces to choose from gave it that edge that turned a good experience great.”
“All I can remember is the juice of the pattie going down my hands and dripping onto the plate. This burger is so juicy! The pattie’s flavour was well-balanced (no dominating flavours, besides meat) and cooked evenly on both sides, with the perfect shade of pink in the middle. Be warned this pattie is not only juicy, but thick too. The bun was the second standout – sweet and soft. The caramelised onion jam was really nicely prepared and the double cheese of parmesan and gruyere was perfection. The 3 dips that came with the burger gave me a great choice of what flavour combos to add to each bite – loved it. No chips on this one, but the onion rings were great. I would recommend ending this meal with a Cold Drip Coffee, you’ll need it after this meal.”
“A burger with a concept… finally! Inspired by Umami (The”5th Taste”), this burger is quite unique to Melbourne. The gents have raved on enough about it all but I must emphasise how juicy and tasty this is. It only makes me regret not visiting Umami Burger whilst on my travels around the USA. What really made this for me though was the three dipping sauces: a kind of wasabi mayo, then a paprika-style mayo and a spicy tomato sauce. Each one worked deliciously with the burger (and onion rings), meaning they’ll have you coming back over and over again just try all of the possible combinations. Some serious awesomeness right here. Get on it. ”
Nshry on Urbanspoon


Rockpool Bar & Grill

Wednesday, May 25, 2011
Rockpool Bar & Grill – Crown Complex, Southbank, Victoria, Australia
Burger:
David Blackmore’s Mishima Burger
Serviettes:
3
Dress Code:
Formal
Sleepiness:
21 minutes
Would we recommend:
Go Now!
Price:
$24
Summary

If someone were to ask you where they should go for a good steak in Melbourne, chances are Neil Perry’s famous Rockpool Bar & Grill will be at the top of that list. Having made it to our very own Top 10 for 2010 with his David Blackmore’s Full Blood Wagyu Hamburger, we were very eager to sink our teeth into another one their renowned beef burgers. This time opting to use a Mishima beef pattie instead of the much loved David Blackmore Wagyu beef. What’s Mishima beef you may ask? Mishima is a Japanese produced beef that is regarded as rarer and pricier than the well known Kobe beef. Best described by David Blackmore as the “Original Native Japanese Cattle,” Mishima cows are thoroughbred in Japan and aren’t ever crossed with European breeds. The island on which they graze exists in relative isolation, whereas Wagyu beef is the result of crossbreeding these Mishima cattle with European Angus. With the addition of the new beef nothing else has really changed in the burger. It came on a toasted brioche bun with peppery onions, zuni pickles and tomato and lettuce on the side. Now before you go rushing into Rockpool be sure to check their website or our Facebook for updates- the Mishima Burger is incredibly rare and only appears on the bar menu approximately 4 to 5 times a year.

Comments
“You really can’t go wrong when heading to Rockpool for a meal. Although this was basically a simple pattie change on the renowned and delicious David Blackmore Wagyu Burger, this rare and almost unknown Japanese beef gives the burger a completely new life. The Mishima beef pattie was something new and different to anything I have tried before, with a more rustic style coarsely ground beef consistency. Perfectly cooked and juicy, this pattie has a real meaty dominate flavour about it. Although the pattie is the only change from the Blackmore burger they really seem like two completely different burgers. One isn’t better than the other, I guess it comes down to what you prefer. Another win for Mr Perry.”
“Just an outstanding and meticulously orchestrated burger. I opted to leave out the lettuce and tomato in order to concentrate on the distinct flavours that the beef, chutney, pickle and onion all offer. The beef was a large, thick patty that oozed juice and flavour that was in perfect ratio to the acidic pickle and spicy onions. The bottom of the bun had dissolved by the end of it but I couldnt care less; it’s just the price you have to pay for all that juice!”
“I was so happy that we came back again. I was a bit curious to see if they could deliver a better burger than their Wagyu version- keeping in mind this was in my top ten from last year. The burger was fantastic; a thicker pattie meaning more meat, more intense flavours and the pickles and onion, in true Rockpool fashion, were great. I don’t think this burger is better than the David Blackmore’s Wagyu Burger, in retrospect I think they are just two different types of burgers. This one just has more meatiness about it. Its a bigger burger for a bigger appetite and in some ways dominates over the all the other flavours inside, whereas the Wagyu Burger is a bit more delicate and is not as filling. Either way the winner is the Rockpool for creating such a good burger. Loved it.”
“The thing that stood out to me in the burger – as it should have – was the meat. The beef was incredibly flavoursome, juicy and ground quite coarsely without it all falling apart (meaning they’ve cut the mince properly with the grain). The spicy onions were the second thing that stood out, but not in the best way. Normally I would’ve eaten this kind of burger without the side of tomato and lettuce (and I did). But in this case I actually think that they might have helped to balance out all those really intense flavours of onions, pickles and beef. Or… I’d probably chuck the whole lot and just devour the amazing beef and bun on their own. The David Blackmore’s Mishima burger is a truly special experience that every serious burger lover should endeavour to sink their teeth into.”
Rockpool Bar and Grill on Urbanspoon


Beatbox Kitchen

Tuesday, November 23, 2010
Beatbox Kitchen – Level 7, 252 Swanston St, Melbourne,
Victoria, Australia
Burger:
Raph Burger
Serviettes:
2
Dress Code:
Smart Casual
Sleepiness:
4 minutes
Would we recommend:
Go Now!
Price:
$11
Summary

If you’re familiar with Melbourne’s Inner Northern suburbs you know that if you want a decent burger, you better go visit Beatbox Kitchen. You’ll also know that its not unusual to find yourself hungry, a bit tipsy and at the back of a a long, nightclub-style queue. However, when you reach the front there are no bouncers or guestlists, just Raph and his Ghetto Blaster shaped Burger Van.
We finally managed to catch up with this nomad at his all new “for a limited time only” fixed location, The Rooftop Bar in the heart of Melbourne’s CBD. Owner, creator and chef, Raph calls his burger an “East Coast meets West Coast” experience. His research has taken him to the burger mecca that is the USA, and he’s brought back the best of New York and Los Angeles and then topped it all off with 100% Aussie beef.
All of his beef is ground on-site and is sourced from “strictly grass-fed” Tasmanian cattle. He explains, “grass-fed beef has a higher nutritional value and is higher in Omega 3 and Vitamin E, plus it delivers a more natural and intense beef flavour.” So, with a killer view and beer in hand, we eagerly awaited Raph’s creation. His burger came out on a soft bun (baked fresh everyday in nearby Brunswick), with a 170gm grass-fed beef pattie, cos lettuce, tomato, gouda cheese, onion and Stereo Sauce.

Comments
“This is a true testament to one man’s passion for burgers. What I would call a near faultless creation, this burger offers only the freshest ingredients. A perfect bun that soaks up just the right amount of juice and still gives you the taste that its just been buttered. Absolutely loved the subtle saltyness to the amazingly perfect pattie. All thats left to say is… GOD DAAAMN!”
“The first time in a very long time I have not added or subtracted any ingredients; everything was spot on. Wrapping the burger in foil meant a very neat and clean meal. The time, research, energy and enthusiasm in all aspects of the burger have definitely paid off. My favourite summer drinking spot just got a whole lot better.”
“This burger was made with love. The burger had a clear and concise objective – keep it simple and use great ingredients. The beef was great – juicy, tasty and cooked to perfection. The thinly diced raw red onion meant the onion flavour didn’t overpower each bite. The cheese was great, butter on the bun (always a plus) and the bun was…. perfection. Chips were great. I loved dipping them in the spicy sauce provided. Ohh, I forgot to mention I loved the burger so much I ate two.”
“So its been a week since I ate at Beatbox Kitchen. I think I’ve called the other guys almost everyday telling them that I can’t stop thinking about this burger. The beef pattie was succulent and full of flavour. It wasn’t over seasoned, which allowed the flavour of the pure Tasmanian beef to shine through. The gouda and Stereo Sauce worked great together, adding a wicked creaminess followed by a touch of zest. To put it simply, for me this burger is World Class.”
Beatbox Kitchen


The Palace

Saturday, August 7, 2010
The Palace – 505 City Road (corner Pickles Street), South Melbourne,
Victoria, Australia
Burger:
Wagyu Burger
Serviettes:
3
Dress Code:
Smart Casual
Sleepiness:
17 minutes
Would we recommend:
Go Now!
Price:
$19
Summary

The Palace is celebrity chef and hometown-favourite Luke Mangan’s new gastropub. There are two menus (restaurant and bar). Both are well thought through and will entice you to return and try what you missed out on. Obviously we had to go for the Wagyu burger (on the Bar menu) with beetroot, cheese, tomato chutney and a pot of friess.

Comments
“This was definitely one of those pleasing meals that when you leave there is nothing that you can complain about. A juicy herb and garlic wagyu beef pattie with a perfectly sweet tomato chutney that really paired-up well with the beetroot. A fresh and fluffy bun that really stood up to my high standards.”
“The bun was fantastic. It kept everything together and withstood all the juicyness from the beef and relish. Very warm and comfortable surroundings that seem to be catering to the local empty nesters and RM Williams crowd.”
“A burger that allowed me to forget my worries and just enjoy some of the simple things in life. The beef pattie was great. The ratio of garlic, herbs and moisture in the pattie made it perfection in a bun. The bun was well sized and the ingredients in the burger were well portioned and nothing was really taking over in terms of flavour. A great combination of good fresh ingredients and taste. Chips were Good too.”


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