After a move up the street and some brand tinkering, Rogue States returned this past summer as Black & Orange and is grilling hormone-free, veggie-fed beef that's ground fresh daily. Problem is, you're going to have to pay more than you'd expect an average burger to cost for that peace of mind.
Although we prefer to spread positive burger vibes, we also want to warn people when a highly regarded burger isn't quite up to snuff. Today we have an un-recommendatuoin from AHT reader Pavlov, who's previously contributed a burger review.
We recently received this email in the AHT inbox from British burger lover Andrew Whitehurst, a visual effects artist who lives and works in London. In his words: "I'm probably the most English person you could meet, as I have a love of cricket and bitter beer, but I do adore Americana and the hamburger, the United States' greatest contribution to gastronomy." Andrew's adoration in a slider-poor city inspired him to make the Palindrome Burger, a full-sized burger with slider-like texture and flavor whose ingredients read the same top to bottom as bottom to top: bread, cheese, patty, onion, pickle, onion, patty, cheese, and bread. Check out the slideshow to see how he makes the burgers, and read his email below for more on his love of sliders!
After seeing our post about a burger-shaped kiddie ride in Spain, Madrid-based AHT reader BenjamÃn Chalezquer (Nublall on Serious Eats) sent us these photos of a prepackaged microwavable cheeseburger (hot cheeseburger goodness in just one minute!).
Here are some reader recommendations we received in the AHT inbox over the past few months. Unfortunately, we can't review every good burger in country—too much area, not enough stomachs—but we'll try to cover as much as we can. Send your recs to burger@seriouseats.com. And if you ever want to submit a review, here's how. Thanks for sharing your burger knowledge!
Cruised up to Dia:Beacon this weekend and popped into town for a burger at Poppy's. Pretty spot on...can definitely compete with the best in Manhattan or Brooklyn. It's fast food-style with really fresh local ingredients, incredible cheese (changes regularly I believe), and perfect buns (they use Martin's or a local heavier duty bun depending on toppings).
I'm new to Grand Rapids and in my quest to find a great burger, I found a great smashed diner-style burger at Fat Boy Burgers. You can tell by looking at the patty it's hand-formed. Actually, "formed" isn't really the word—it looks like they toss a loose clump of meat on the flat-top and smash it on the flip. They serve crinkle-cut fries, but they're thinner and crisper than the usual.
Last year AHT ran a feature on The Meatwagon, when owner Yianni Papoutsis was touring South East London cooking diner-style burgers to queues of people in pub gardens. Now the operation has moved to a semi-permanent location in New Cross called #Meateasy, after the wagon was stolen by some dastardly unknowns before Christmas. The small dining room above a disused pub features a small cocktail bar, dingy lighting, and menus chalked on the wall, and is jam packed five nights a week.
Here's a recommendation we just received from Serious Eater (and former SE intern) Jenn Sit about the burger from Radegast Hall & Biergarten in Williamsburg, Brooklyn. Thanks, Jen! Send us your recs to burger@seriouseats.com.
