Today's AHT reader recommendation comes from Ben Roode in Washington, D.C. He's previously shared his rec for Hard Times Cafe in Alexandria, Virginia. Learn more about Ben from his website/podcast Ben Goes Outdoors (not burger-related, but you have to burn those calories somehow!) or follow him on Twitter at @bgoeso. Thanks, Ben! If anyone else wants to share some burger intel, here's how to do it. —The Mgmt.

[Photographs: Ben Roode]

I'm not old enough to ever have ordered a McDLT. Its concept was sound for a purported Whopper-killer: keep the hot parts hot and the cold parts cold until you're ready to eat. Then, when you want a bite, combine the two for maximum freshness.

It seems like a lot of restaurants with burger choices either ignore this axiom or simply haven't tried to perfect it. They focus on Wagyu beef, local baker's rolls, aioli, and artisan cheeses, which together create a pretty good burger. Veggies are often an afterthought, sliced and thrown on the side without much care.

This savory problem does not exist at Logan Tavern on P Street in Washington, D.C. Attention to detail in the vegetable department makes a good pub burger great compared to other offerings in this trendy District neighborhood.

Logan is the second of four restaurants in the city from Eatwell DC's David Winer, who helped open Grillfish and WPA in Miami in the early 1990s. The culinary experience and commitment to fresh, in-season ingredients shows in Logan Tavern's Grilled Burger, 9 ounces of prime beef, in this case cooked medium and topped with tomato, onion, lettuce, cheddar, and bacon, and served on an onion brioche bun. Fries on the side are perfectly cooked: crispy outside, smooth inside.

The chefs at Logan Tavern must have been studying burgers for awhile. Brioche always seems tough to me but, in this case, the bread yields with enough resistance and is in perfect tandem with the grilled beef, not too much or too little of either in any bite taken. The beef itself was cooked perfectly: medium and juicy. Seasoning was the only downside: The patty could have used some standard salt and pepper, which I added with the occasional smear of ketchup and Dijon mustard.

I don't like sweet bacon, so I picked the two anemic slices off. It distracted me from the overall burger experience.

While the patty is good, when combined with the veggies, this sandwich jumps to another level. A thick, fresh tomato slice almost rendered ketchup unnecessary. The thick red onion slice contained every ring down to the tiny interior loops, supplying hot, tangy onion flavor in literally every bite. Fresh Boston lettuce was enough to be noticed but didn't turn the burger into a salad. All three vegetables were as cold as they can get without freezing—all burger joints should treat their veggies this way, especially the full onion slice.

For about $10, this burger is worth escaping the tourists traps and wiling away in one of the District's liveliest neighborhoods. Add a pint of Great Lakes Eliot Ness Amber Lager ($6.50 for a draft pint) to round out the meal. If you can fit it in, the White Chocolate and Cranberry bread pudding ($6.50) reminds you this is no mere burger joint—it's a place to enjoy food done well.

Overall, attention to (most) details makes this burger stand out in a city full of beefy choices. --Ben Roode

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