Posted by Robyn Lee, November 20, 2009 at 12:00 PM
Note: Today we're interviewing Jennifer Deseo of The Silver Spring Penguin, a blog dedicated to news and events in Silver Spring, Maryland. Over the summer we enjoyed following her burger escapades in her 2009 Burger Quest series. She'll return to above-average burger consumption next summer; until then, get to know her in our Q&A.
Name: Jennifer Deseo Location: Silver Spring, MD (a suburb of Washington, D.C.) Occupation: Editor, food critic and seasonal "Burger Quest" pilgrim for The Silver Spring Penguin
How often do you eat burgers? I'll have a burger maybe once a month—and that's a big maybe. But during Burger Quest season, I can down three or more burgers per week. And I'm not talking about those itty-bitty belly bombers, either.
Where did you eat your most recent one? At the Shake Shack in New York City's Madison Square Park. The Shackburger was incredibly juicy, and it was tough to beat al fresco dining with Manhattan's Flatiron building as a backdrop.
Cheese: American, cheddar, other? Cheddar is perfect on top of a burger, like it was invented for that sole purpose. American works too, and Swiss goes well with bacon and sautéed mushrooms.
Ketchup or mustard? I prefer ketchup over mustard, but if a burger's good, it won't need any condiments.
560 5th Avenue, Brooklyn NY 11215 (b/n 15th Street and 16th Street; map); 718-369-0077; sidecarbrooklyn.com Cooking Method: Grilled Short Order: A juicy, satisfying burger. Want Fries with That? Comes with great skinny fries. Prices: Cheeseburger, $12; extra toppings +$2
I checked out Sidecar in Park Slope due to a recommendation from AHT reader Dan Federman. He did not recommend that I pair the burger with fried chicken though; I take the blame for that and the subsequent discomfort it wrought on my dining companion's digestive system.
The 7-ounce (or 6-ounce; I got two different answers) grilled cheeseburger is made with grass-fed beef and comes with lettuce, onion, and tomato on the side, We got ours medium rare with American cheese and added sautéed onions for another $2.
In their latest video, Always Hungry takes you behind-the-scenes at New York City's Pat La Frieda Meats, meat supplier to burger favorites Shake Shack, Minetta Tavern, and the Spotted Pig, along with many non-burger restaurants. Watch the video after the jump.
Dripping juices, charred meat patty, and toasted buns—it's hard for me to turn away from Chris Cullen's photograph of the namesake burger from Umami Burger in Los Angeles. The burger is topped with a Parmesan tuile, roasted tomato, shiitake mushrooms, and grilled onions for mega umami action.
Note: Serious Eats reader Mary Phillips-Sandy and her boyfriend/photographer Bryan Bruchman were nice enough to contribute a review to AHT. This is a welcome addition to our nonexistent coverage of Maine. Thanks, guys!
89 Congress St., Portland, ME 04101 (map); 207-773-1116 Cooking Method: Grilled Short Order: Perfectly-cooked local beef compensates for boring buns and lack of salt. Want Fries with That? Yes. Rosemary-flecked potato wedges are totally addictive. Prices: $9, with or without cheese and bacon
Portland, Maine, is as food-obsessed as the national media makes it out to be, and many discerning locals will tell you that the burger at the Blue Spoon is the best in town. Only one way to find out if it's true.
Although the Blue Spoon has a well-curated menu that features a variety of fresh, local ingredients, I noticed burgers on several tables during a recent lunchtime visit. The tiny kitchen is partially open, so you can enjoy the hot beefy aromas while you wait for your order.
And it's an order worth waiting for. The beef is free-range, grass-fed sirloin from Highland Cattle raised in Orland, Maine, at A Wee Bit Farm. It's lean, juicy and rich without being greasy. My medium-rare was perfectly pink inside, with thick grill marks and a nice exterior char; the bun (a plain seedless number) was unremarkable and a bit bulky for my taste, but it's crusty enough to prevent burger-sog as those juices run out.
This Sunday, November 22, our New York City correspondent 
