Kenji Alt recently emailed us about his latest burger masterpiece: a hand-chopped, dry-aged grass-fed burger that is basted with beef fat as it cooks. Now you can read the method of his madness at GoodEater.org with accompanying photos illustrating the meat chopping and beef fat basting. As his resulting burger was one of the beefiest and juiciest he has ever eaten, he now calls the use of rendered beef fat a "mandatory step in cooking any burger." Go forth and stock your fridge with beef fat, now!
This spoof trailer of vampire love story Twilight replaces human love interest Bella Swan with a cheeseburger while keeping most (if not all) of the movie's original dialogue. Result: it still works. Kind of. But now it's funnier! Watch the video after the jump.
The Houston Press's Robb Walsh makes cheeseburgers by taking advice from James Beard: mix shredded cheese with the ground meat, one cup of cheese for every two pounds of meat. He takes it one step further by adding a spoonful of cheddar to the center of the patty for extra cheesiness. I assume the next level would just be a ball of cheese with meat bits in it. Not that there's anything wrong with that.
Yvo of Feisty Foodie was initially annoyed when her Ultimate Stuffed Burger ($10.99 with fries or salad, and soda) from Burger Burger in the Financial District appeared to be missing barbecue sauce and cheddar cheese, but as she ate it she realized the cheese and barbecue sauce were stuffed inside the patty, along with bacon. Although she gave the burger a thumbs up, she took issue with the burger's doneness and its impact on the cheesy filling:
The inside was medium rare, but this meant the cheese didn't melt and instead I had little cubes of cheese in my mouth and sandwich that would have been that much better had they been melted, oozing into the patty and each other. So it would probably have been best to skip asking me how I want my burger and in the case of the stuffed one, just serve it properly cooked.
This is related to the reason I don't like stuffed burgers: I prefer my burgers medium rare, but in a stuffed burger that would result in non-gooey cheese filling. However, to get gooey cheese the meat has to be cooked past medium rare. I suppose with a stuffed burger it's better to go with the overcooked meat than cubes of cheese.
Burger Burger
77 Pearl Street, New York NY 10004 (at Coenties Alley; map)
212-269-9100 burgerburgerny.com
Posted by Damon Gambuto, February 9, 2009 at 10:00 AM
A cheeseburger from Five Guys.
I was confident this new administration would make many decisions that were more in line with my tastes than the previous one, but I can't say I expected them to get it so right so soon. Michelle Obama eats a cheeseburger, fries, and a coke at Five Guys? That's change I can believe in.
Burger fiend Kenji Alt has shown you how to make other chefs' burgers—take the Blumenburger and the Radius Burger—but over at his blog, Good Eater, he's showing you how to make one of his creations: the hangover cure burger. What's in this beast? An egg fried in duck fat, two types of cheese, three types of pickles (including kimchi), mustard, garlic mayo, sambal oelek, and a bit of lettuce—aside from the patty and bun, of course.
The overwhelming response to my "Would You Send Back an Overcooked Burger?" post caused me, a virgin to sending back overcooked burgers, to keep the option in mind for future burger-eating excursions. During a recent meal at French restaurant Bacchus in Brooklyn's Boerum Hill neighborhood I immediately noticed the lack of pink in my bisected cheeseburger despite ordering it medium rare. I took a bite; unsurprisingly, it was too dry.
"Well you should send it back," said my friend.
"Uh..." I responded while staring into the heart of the burger, hesitant to eat any more of it.
Burger stuffed with American cheese and sauteed onions taken by Tina Wong.
Tina Wong of The Wandering Eater features some cheese-laden burger porn in her review of the Stumble Inn, a restaurant that specializes in stuffed burgers, on the Upper East Side in New York City. Her evaluation of their burger is pretty much the same way I feel about stuffed burgers: "The burger is cooked too well for my preference (I like medium rare burgers) but I know their intention is to heat and melt the cheese within the burger." In exchange for a core of molten cheese, you get an overcooked patty. Still sounds pretty tasty though.
Posted by Nick Solares, January 13, 2009 at 10:30 AM
Bodean's
16 Byward Street, London, EC3R, United Kingdom; map); 020 7488 3883; bodeansbbq.com Cooking Method: Grilled Short Order: A decent burger by US standards, a great burger compared to the other UK burgers I have sampled Want Fries with That? They come with the burger and are decent but you may prefer them with out the sprinkling of seasoning Price: £7.50 Notes: Bodean's has five locations across London; AHT visited the Tower Hill location
I stumbled across Bodean's quite by accident on the last day of a recent trip to London. Despite being situated just a few hundred yards from my hotel, I did not notice it until I was running some last minute errands before heading to Heathrow. I had planned on eating at Gordon Ramsey's Plane Food at the airport, but curiosity got the better of me and I wanted to see what the state of barbecue was like in the UK. However, when I got inside of Bodean's my mission instantly changed as I first smelled, then heard, and finally viewed what I thought had the potential to be a very good burger. For while Bodean's turned out to be a legitimate barbecue with a battery of Old Hickory smokers in the basement, it was a smoking, sizzling grill that had perfumed the air with the irresistible aroma of charred hamburger and tempted me away from the 'cue.
Bodean's is the brainchild of Andre Blais, a French-Canadian chef who was involved in the mussels and frites chain Belgo back in the 1990s. He later sold the chain and Bodean's has been his main project since opening in 2003. If you're wondering what a classically trained French-Canadian chef who specialized in Flemish fare could possibly know about barbecue and hamburgers, fear not. Aside from undertaking a pilgrimage of sorts through the States by exploring Kansas City and the Deep South in search of inspiration, he also enlisted a real Yank to oversee the operation. It is doubtful that he could have done much better than former member of the "Slaughterhouse Five" barbecue team, two-time winner of the World Barbecue Championship, and son of Kansas City, Bryan Tyrell.
Posted by Robyn Lee, December 30, 2008 at 10:30 AM
When made to pick the most important part of a sandwich—the bread, the main filling, or the condiments—I always go with bread. But is it the same for burgers? Surely the beef patty is the most crucial part of a good burger-eating experience. But I'd say the bun is just as important and has the ability to destroy a good patty, although a bad patty wouldn't necessarily ruin a good bun. After trying the stuffed cheeseburger from The Iron Horse in Westwood, New Jersey, last week, I'm forever scarred by the memory of a satisfying meat patty suffocated between the halves of a ill-suited bun.
Forever. Scarred.
...Okay, perhaps I'm being too dramatic, but let's take a look at this burger.
My brother ordered the 12-ounce Bedrock cheeseburger served on a kaiser roll. At first glance it looked fine, as long as you ignored that it was absolutely ginormous.
And then came my gourmet 4-cheeseburger that consisted of a 6-ounce patty on the same size kaiser roll as the 12-ouncer. I sensed an improper ratio of meat-to-bread in our midst.
Serious Eats intern Michele Humes recommended that we try the Popsie mini cheeseburger from Snacky, an appropriately named restaurant and bar that mostly serves small plates of Chinese, Japanese, and Korean-esque dishes. "Esque" because I'm not sure you'd go to Snacky if you were actually craving Asian food, considering that the Popsie was the best thing that fellow Serious Eater Erin and I ate out of the five dishes we ordered. However, if you're roaming the streets of Williamsburg in search of a little cheeseburger snack, it's great.
Posted by Damon Gambuto, December 3, 2008 at 3:00 PM
The 101 Coffee Shop
6145 Franklin Avenue, Los Angeles California 90028 (map); the101coffeeshop.com Cooking Method: Grillled Short Order: A retro Hollywood diner burger that looks better than it tastes Want Fries with That? They are creative in that they're mixed with sweet potato fries, but I'd go with the mashed potatoes with gravy instead Notes: Daily, 7 a.m. - 3 a.m. Take a stroll into the hotel lobby to catch some Hollywood memorabilia
If you are thinking of heading to Hollywood to follow yours dreams of silver screen stardom then you can be pretty well assured that you will find yourself sliding into the leather booths at The 101 Coffee Shop at some point during your journey to fame or misfortune. Perched on the Northern edge of Hollywood, this retro diner resides on the first floor of a Best Western. The chain that runs the mid-range hotel belies its history. Hollywood luminaries have been making their way to this spot since it opened as The Franklin Hotel in the 1930s. These days the clientele is more Hollywood-hipster than Hollywood royalty, but then again, history is just the story told when the game is over. Winners and losers can be hard to spot in medias res. Today’s tattooed waitress could be tomorrow’s Olivia de Havilland (or Angelina Jolie, for those of you who demand contemporary references). Part of the magic of celebrity is simply the notion that the person dreamt big and won.
These kinds of thoughts can be distracting when dining at a Hollywood spot like this one. You can almost feel diners' heads lifting and falling with each new patron that enters in hopes of stealing a glimpse of an up and coming ingenue pretending to eat or—at the very least—a former cast member of That 70’s Show finishing off an evening of drinking and carousing with a some late night pancakes. Sorry gang—it's just Damon here for a burger (or two).
Houston Press food critic Robb Walshpraises the cheeseburger at Saint Dane Bar & Grille for being moist and juicy and only setting you back $6 with a choice of any side. Another potential plus: the bar is dog-friendly.
Posted by Robyn Lee, November 21, 2008 at 10:00 AM
Two weekends ago when I visited Philadelphia I used Joy Manning's Philadelphia recommendations as a fooding guide. Of course, that meant hitting up Good Dog for one of their Roquefort-stuffed, caramelized onion-topped burgers, even if that meant dragging my vegetarian friend along (he was a good sport!). Check out this autopsy shot, after the jump.
Posted by Damon Gambuto, November 19, 2008 at 3:15 PM
The Tam O'Shanter Inn
2980 Los Feliz Boulevard, Los Angeles California 90039 (map); lawrysonline.com Cooking Method: Grillled Short Order: An old school eatery offers a twist on the classic burger Want Fries with That? Since they come with the burger, but not a special treat Notes: Lunch: Mon. to Fri., 11:00 a.m. - 2:00 p.m.; Dinner:
Mon. to Thurs., 5:00 p.m. - 9:00 p.m., Fri. and Sat., 5:00 p.m. - 10:00 p.m., Sunday: 4:00 p.m. - 9:00 p.m.; Brunch: Sun., 10:30 a.m. - 2:30 p.m. Mondays offer a discount wine
The name Tam O'Shanter was first made famous in the eighteenth-century by the Scottish poet Robert Burns. Burns, often referred to as the national poet of Scotland, plays a bigger role in your life than you probably realize. Once a year you (try to) sing along to his strange poem set to the music of a Scottish folk tune. It's about drinking to the good old days and forgetting your friends. Auld Lang Syne is Burns' legacy to most of the world, but in a little pocket of Los Angeles, the eponymous hero of Burns' greatest poem has bequeathed his name to an old-school restaurant and public house that has become an historic landmark.
The Tam O'Shanter Inn (or "The Tam") is on the east end of Los Feliz Boulevard in a neighborhood now called Atwater Village. The establishment is so rich with Los Angeles history, I barely know where to begin. Let's start at the start. In 1922 Lawrence L. Frank and Walter Van de Kamp decided to open up a bar and restaurant on a dusty strip on the Eastern outskirts of Los Angeles. Just a few years later, they'd turn to a Sottish theme and a menu of numerous hamburger steak options to save the ailing eatery. The current look and theme of "Scottish Inn" was born. At the time, the neighborhood was an almost-countryside landscape and the traditional-looking Anglo Inn seemed to fit right in. Today it sits across the street from a Costco and a Best Buy. Ah, progress.
Posted by Nick Solares, November 18, 2008 at 10:00 AM
Ziggiz
333 3rd Avenue, NY NY 10010 (at 25th Street; map); 212-683-3662; ziggizonline.com Cooking Method: Griddled Short Order: Decent burger hampered by use of frozen beef, somewhat redeemed by pleasing balance of flavors and textures Want Fries with That? Maybe; showed potential but a tad too greasy Price: Single $3.95, double $6.25, triple $8.25, Home Run $10.25, w/cheese +$0.60, w/bacon +$1.20 Notes: Open 24/7 including delivery
Ziggiz serves what could best be described as Pan-American fast food. The menu is populated with such culturally and geographically diverse comforts as Philly cheesesteaks, Buffalo wings, the more obvious Tex-Mex staples—burritos, tacos and quesadillas—and, for our purposes, hamburgers. If you're wondering why pizza is missing, they actually did at one time—it was recently stricken from the menu. What was it that they said about a jack of all trades?
To be frank, Ziggiz is a little run down and seems somewhat at odds with its neighbors, which include an upmarket wine store, a quaint Irish pub, and the chic Bar Milano. Its not that the confines are that old—in fact the white tile and dark wood looks quite new—but the place is in serious need of some upkeep. The floor is strewn with leaves, errant french fries, and deflated packets of ketchup. The tables look as if they get cleaned about once a day, if that, as they are invariable streaked with salsa, hot sauce, or ketchup.
Posted by Damon Gambuto, November 12, 2008 at 2:00 PM
The Oinkster
2005 Colorado Boulevard, Eagle Rock CA 90041 (map); 323-255-6465; theoinkster.com Cooking Method: Griddled Short Order: A fine dining chef's take on the fast food leads to an excellent burger Want Fries with That? Yes, please. The twice-fried, Belgian-style fries are a superior value at $2.25 Notes: Sun. to Thurs., 11 a.m - 10 p.m.; Fri. to Sat., 11 a.m. - 12 a.m. They serve beer and wine so you can make it a night out!
Eagle Rock is what I grew up dreaming a suburb was like. For a boy living in a cramped Manhattan apartment, there was nothing more fantastical than having a home with a backyard and a neighborhood of kids with whom to share it. It sounds strange to narrate it now, but growing up I never really experienced the American suburb—not even an overnight visit to a friend’s place during a summer vacation. My life was a mix of New York City’s impossibly urban landscape with occasional sojourns to the beach or a rural farmscape. It was nothing like the lives of those kids inside my television who populated the quiet bedroom communities built on the back of a post-war boom. They lived a magical life of mid-sized cars, big families, and little leagues. To me, it was all perfectly sized, and even though I could gaze across the river to its edges, it seemed far, far away.
When I reached my college years and finally ventured into the planned community landscape that was home to so many of my new friends, the fiction television helped me write was shattered by the facts of their lives. Suburbs could be just as—if not more—stultifying and limiting. The grass, it seemed, wasn’t any greener in their backyards.
Los Angeles offers up a third option: the suburb masquerading as a city. (Or is it the other way around?) In either direction, Los Angeles seems like it can be all things depending on how you look at it. This comes into sharp focus when you first get a sense of the varied landscape of Los Angeles and realize that its many neighborhoods have been passing for Anytown, USA, or Anycity, USA (even my New York City!) throughout television and movie history. It’s a bit uncanny, the sense of driving though a neighborhood for the first time and feeling like you’ve seen it before. The truth is, often times, you have.
Posted by Damon Gambuto, November 5, 2008 at 3:00 PM
Carney's Restaurant
12601 Ventura Boulevard, Studio City CA 91604 (map); 818-761-8300; carneytrain.com Other location: 8351 Sunset Boulevard, West Hollywood CA 90069 (map); 323-654-8300 Cooking Method: Griddled or flame broiled Short Order: A Hollywood landmark misses the mark with its burgers and fries Want Fries with That? They'll cost you an extra $1.60 and I'd pass Price: Double cheeseburger w/o chili: $3.95; w/chili: $4.60; 1/2-pound cheeseburger: $5.10 Notes: Studio City: 11 a.m. to 10 p.m.
West Hollywood: Sun. to Thurs., 11 a.m to 12 a.m.; Fri. to Sat., 11 a.m. to 3 a.m.
It won’t be news to any of you that Los Angeles is a culture of cars. What isn’t always as obvious are the symptoms of the sickness attendant to seeing the world through your windshield. I can remember walking the streets when I first moved here and feeling as though none of the signage was designed for me. It wasn’t until I began navigating the sprawl in my aging Mitsubishi that I realized that a world passing by at forty miles per hour demands a visual language that is enlarged and elevated. The signs get bigger, taller, and more attention grabbing. You can find doughnut shops with twenty-foot representations of the fried treat adorning the roof. Fast food signs climbing forty feet into the air. You can even spot gigantic hands holding a car above Ventura Boulevard signaling the carwash below. To be fair, the last iteration went through a city ordinance battle that resulted in the loss of twenty feet of height (or a giant forearm).
It makes sense. Or should I say, there is perverse logic to it. Things go by too quickly from your car to simply rely on the normal business (sign) model. Customers need time to brake when they spot an oversized representation of their heart’s (or belly’s) desire. It’s this logic—and a Hollywood-sized love of spectacle—that has turned many restaurants in Los Angeles into replicas of something else. We’ve seen landmark eateries that were constructed to look like (brown derby) hats and diners shaped like bulldogs. While these examples, like so many of their kind, have become museum pieces, there is a restaurant that carries the torch of this tradition.
The Burger Train
Carney’s first opened its doors in 1968. John Wolfe Sr., a local radio executive, decided to build his burger joint from two aging Union Pacific rail cars. Carney’s quickly became a landmark on the Sunset Strip. The menu offers little more than the standard carhop, although burgers and dogs have been joined more recently by soft tacos. It’s easy to see why people were drawn to the place: The rail cars are truly beautiful and the effect of having them perched along a commercial strip is…well, spectacular. While I’ll come for the spectacle now and then, I am always more interested in staying for the food.
Due to rising food costs, McDonald's is planning to replace the double cheeseburger on their Dollar Menu with the McDouble, a double cheeseburger with once slice of cheese instead of two. The double cheeseburger will be available for $1.19.
According to the Colette and John Bancroft of the St. Petersburg Times,the perfect wine to go with your cheeseburger is the Liberty School Cabernet Sauvignon 2006. "It's a full, soft red, with subtle blackberry and chocolate notes up front, plenty of body, easy on the tannins and a velvety, lingering finish."
It's the meat, the meat that separates a good burger from a great burger and the folks at The Creekbank Restaurant understand this simple fact. [...] They serve up a huge chunk of fresh ground beef that never fails to satisfy. [...] You can find more expensive burgers than the Creekbank's offering, but you'd be hard-pressed—day in and day out—to find one that is consistently better.
The cheeseburger is topped with lettuce, onion, tomato, pickle, and "secret sauce," and the patty is made of 81/19 ground chuck.
The Creekbank Restaurant
Highway 43, Wagarville AL 36585 (map)
251-246-9396
In Vancouver Magazine's list of 101 Things to Eat Before You Die, the Doug Special from local chain restaurant Vera's Burger Shack comes in at #20. The burger is served open-faced with double meat, double cheese, double fried onions, and a double scoop of chili. Seems like the only thing it's missing is bacon. [Tip o the hat to: George P.]
If you haven't read Nick Solares' great post about New York City's hamburger variations and inspirations, then you missed Kenny Shopsin's new Conan Burger, first mentioned in Shopsin's appearance on Late Night With Conan O'Brien. The Conan Burger is "a cheeseburger combined with pancakes and served with real maple syrup and hot sauce." According to Nick, the combination works!
"It's not a fancy cheeseburger, but in its own way, it is absolutely perfect and unimprovable." The Herald Dispatch in Huntington, West Virginia shares the cheeseburger recipe from local favorite Jim's Steak & Spaghetti House.
What's a cheddar bomb? According to Sal Darji, who ate one at J. Bo's Cafe in Bentonville, Arkansas, it's a 1/3 pound hamburger covered with a quarter to a half pound of cheese. "I’m not sure about the total amount of cheese, but it overflows the burger and covers an entire plate," says Darji. A burger in a pool of melted cheese? Oh, how my belly rumbles with lactose-loving glee.
With a bit of googling, I found a cheddar bomb at Buns N Beds in Cooke City, Montana, who serve it with 1/3 pound cheddar.
Where else can you get a cheddar bomb? Are they awesome?
Posted by Robyn Lee, September 24, 2008 at 12:00 PM
Chocolate-covered bacon cheeseburger from Epic Nomz.
The people behind Epic Nomz wanted to "create a hamburger of such decadent and epic proportion that it would literally make women weep, men question their faith in God, and angels leap out of the clouds and sing." The result was The Brooklynite, a homemade burger made with care and quality ingredients, seemingly nothing out of the ordinary...except it's topped with chocolate-covered bacon. How does it taste?
When you finally take that first bite, the dichotomous flavor dynamic between the chocolate and bacon may be initially strange and confusing, but as your taste buds familiarize themselves with this new combination, you will begin to appreciate this unique, delectable taste.
Posted by Nick Solares, September 23, 2008 at 11:30 AM
Shopsin's General Store
Stall 16, Essex Street Market, 120 Essex Street, New York NY 10002 (b/n Delancey Street and Rivington Street; map); 212-924-5160; shopsins.com The Short Order: Amazingly authentic sliders that rival the nation's best, but Shopsin himself is the real star of the show Want Fries with That? Comes with chips, fries are extra and untested by the reviewer Price: sliders $9; burgers $7 Notes: Open Tues. through Sat., 9 a.m. to 3 p.m.
"That's you?...You're wrong!" bellowed Kenny Shopsin when he discovered that I, occasional but passionate (and accepted, at least at the time of writing) patron of Shopsin's General Store, and the writer of Beef Aficionado who last year heaped lavish praise upon his sliders, were one and the same. It wasn't enough that I called his sliders the finest I have had in New York City and the closest one can get to White Manna, the appropriately named holy grail of sliderism in Hackensack, New Jersey, without actually leaving Manhattan.
"I see what they are doing," he said. referring to a video I had posted on White Manna. "They steam the onions; my sliders are better, I grill them," he stated definitively, as if that was the end of the discussion, which it actually turned out to be. "You'll see—try mine again and you'll eat your words."
I retorted that when it came to burgers I didn't mind eating my words one bit, and put in my order. I could have posited that the gooey, oozing onions on the sliders at White Manna add a particularly pleasing textural component—not to mention a sweetness that his onions lack by virtue of all the sugars being caramelized—but Shopsin had moved on, laying out a perfectly reasoned but expletive-filled diatribe against the city parking system. Of course, Shopsin's onions, like Shopsin himself, have their own particular charms. And while I still give the White Manna slider the slight edge, the ones at Shopsin's have one thing that Manna does not have: Shopsin himself.
Posted by Robyn Lee, September 19, 2008 at 4:15 PM
Is a cupcake still a cupcake if it's made into a dessert sandwich? Sure! I love these cute cheeseburger cupcakes made by Fat Cat Cakes. They're composed of "yellow cake buns with sesame seeds, buttercream ketchup and mustard, chocolate cookie burger, and Starburst candy '"cheese.'"
Posted by Robyn Lee, September 12, 2008 at 2:30 PM
How could a cheeseburger look so gooey and meat-splodey (that is, on the verge of exploding with meaty goodness) but pristine at the same time? Why must Matt Armendariz of food porn-laden MattBites taunt me with his green chile cheeseburger topped with roasted Hatch chilies? Why am I looking at this burger on an empty stomach? Excuse me while I sit in a corner and cry as my stomach rumbles in non-cheeseburger-filled sorrow.
The Boston Globe recommends the grill cheese burger at Grumpy White's in Quincy, Massachusetts. The sandwich consists of "gooey, perfectly grilled grilled cheese on white bread with a 4-ounce beef patty slipped in between the cheese." Go to Grumpy White's website to see their full burger menu, which includes a Quad Stacker-like four-patty hamburger.
Processed cheese melts beautifully on this cheeseburger from In-N-Out.
On the 4th of July, we Americans don't merely celebrate our country's independence from the British Empire—we also pay our humble respects to that most American of comfort foods: the cheeseburger. But what types of cheeses work best? As I see it there are three variables to consider: meltability, tanginess, and the funk factor. Some choose to optimize for one of these variables, but there may be a perfect cheese to satisfy all three.
Meltability
If you're going to go for cheeses that melt perfectly, processed cheese is the way to go. Whether it's Velveeta or Kraft American Singles, processed cheeses make up for their bland flavor with undeniably superior meltability. (They contain added emulsifiers which help prevent the separation of water, fats, and proteins when heat is applied.) Processed cheeses are also the way to go if you want to really showcase the flavor of the meat—the cheese will add a nice texture to the sandwich without interfering taste-wise. However, there are other meltable cheeses that potentially have much more flavor: Gruyère, Comté, Brie, Taleggio, Fontina, and many more.
What's so difficult about ordering a 2 Hamburger Extra Value Meal at McDonald's? Well, it doesn't exist. But there's a 2 Cheeseburger Extra Value Meal (2CEVM for short)—surely you could just order that without the cheese and end up with a 2HEVM.
If only life were so simple. Asking for cheese-less cheeseburgers in a 2CEVM at McDonald's is only mildly easier than walking on water. The Consumerist covers one man's never ending battle of mostly fruitless attempts in trying to order a 2CEVM with no cheese. Some choice quotes (emphasis mine):
Have you ever tried to order a 2HEVM? It confuses the heck out of the register drones. There's no button for it, and as you know: At McDonald's, if there's no button for it on the register it doesn't exist.
As a last resort, sometimes I have to ask for "Two Cheeseburgers, No Cheese." Don't ever do this. As many McDonald's order takers have tried to explain to me "cheese burgers without cheese are just hamburgers." In other words, they are a non-item. A thing that cannot exist. Anathema.
If I'm lucky, I'll be able to cajole them into ordering the 2CEVM and pressing the "grill:no-cheese" button. They'll be nervous about it though. Afterward, they'll stare at the register as if they expect it to blow up or start waving robotic arms around and shouting "DOES... NOT...COMPUTE...."
And the craziness continues. Why much McDonald's make it so difficult to get a value-priced combination of two hamburgers, fries, and a drink?
Baltimore's best cheeseburger is from 
From now until Sunday, November 16, McDonald's is selling two triple cheeseburgers for $3. A 
Due to rising food costs, McDonald's is 
According to the Colette and John Bancroft of the St. Petersburg Times, 
For his latest movie Body of Lies, Oscar award-winning actor Russell Crowe 
In Vancouver Magazine's list of 
What's so difficult about ordering a 2 Hamburger Extra Value Meal at McDonald's? Well, it doesn't exist. But there's a 2 Cheeseburger Extra Value Meal (2CEVM for short)—surely you could just order that without the cheese and end up with a 2HEVM.
