MSN/Gayot.com- FLIP burger boutique
Atlanta
Richard Blais, a most experimental chef, approaches the American two-hander with a classic “Blaisian” sense of humor. The beef is ground from a blend of hanger steak, short rib and brisket, but pork, veal and turkey also figure prominently. Our favorite burger may well be the rBQ, which is Blais’s riff on Southern barbecue, complete with coleslaw. However, you can still play it safe with the farm burger. Most burgers cost well under $10, but for $39 you may have one with foie gras. We’re not sold on everything, though, such as the “po’ boy” made from shrimp. But we might repeat the buffalo sweetbreads, with sides of ranch and blue cheese foam. Blais claims a repertoire of 30 burger varieties ready to advance at any time, and one special is offered daily. Pickles and many other embellishments are made in-house. The wine list is a major letdown, and red wines are served too warm. Go for one of the well-selected beers or an offering from the milkshake bar, like the Krispy Kreme donut shake. Map it.

Menu

(image source boneppetit.com)

The Fish House- Voted the #1 burger by 4 Panel Members. It’s a half pound patty that’s hand formed, rich in flavor and cooked perfectly. It’s smothered in melted American cheese and topped with the absolute best produce we’ve had on the Tour. All served on a delicious, soft, buttered toasted bun. If that doesn’t sound like a perfect burger; I don’t know what does.

(image source nwflburgertour.com)

Washingtonpost.com- How long is too long to stand in line for a burger and fries? Would you wait 20 minutes outside in 90-degree heat? Then 27 minutes more once the crowd-controlling doorman lets you in? What if “Top Chef” contestant Spike Mendelsohn was jamming behind the counter? Then would it be worth it?

(Image source: bahighlife.com)

Franchsiegator.com-The little burger shop called Jake’s is now 21 locations strong and poised to undergo a massive East Coast expansion, along with a major rebranding.

Like its rival — Five Guys Burgers and Fries — and fellow Delaware-born Capriotti’s subs, Jake’s Hamburgers is aiming to transform its humble beginnings into a national name, purely on the strength of a simple idea and uncompromising standards.

“I built the entire business on the concept that if you do something exceptionally well, you can carve out a niche for yourself and expand,” said Carter, 50, who has partnered with two franchising veterans to help propagate his vision from the chain’s headquarters, relocated in July 2009 from Delaware to Connecticut.

(Image source: Delawaretoday.com)

Courant.com-July 21, 2010|By MARYELLEN FILLO, The Hartford Courant

It may not be earth-shattering news but for the past several weeks the controversy east of the river is that Shady Glen has changed the cheese on its iconic fried cheeseburger.

For those of you familiar with this landmark restaurant in Manchester, the award-winning cheeseburger, with its three-corner “hat ” of cheese, is practically celebrity, and to dare change it, well, it is safe to say it has practically become front page news. Some are even threatening to boycott the Manchester dining gem until something is done about that cheese.

As a fan of the place (both locations), I can understand from a dining point of view, you don’t mess with decades of success. Not without some backlash anyway.

LAtimes.com

Description

If you’re looking for an old-fashioned burger joint with new-age efficiency and gourmet twists, Hole in the Wall fits the (meal) ticket.  Keeping all of their burgers at a reasonable rate, and adding simple innovations (such as a nifty pretzel bun and house-made zucchini pickles), this hole-in-the-wall fulfills their motto as “the working man’s gourmet burger.”  Plus, try the house-made sweet potato fries apple-wood smoked bacon to add.

310-312-7013

11058 Santa Monica Blvd., Los Angeles, CA

Neighborhood: Westwood

Get Directions

http://www.holeinthewallburgerjo…

(image source: diglounge.net)

Larkburger
http://larkburger.com/
8000 E Belleview Ave, Greenwood Village, CO 80111 (map)
(303) 779-0093

Burgerbytes.com- As for burgers, they offer the 1/3 lb. Larkburger and the Truffle Burger, as well as non-burger “burgers” made of tuna, turkey, or mushrooms. Anytime I see menu items adorned with truffles, I am reminded of some bad Iron Chef America episode where some wanna-be chef shaves a pound of truffles over his dish to make it “exotic”. We went with the Larkburgers cooked medium and and an order of their hand-cut russet potato french fries. I added a slice of Tillamook sharp cheddar cheese (my favorite!), but was a little surprised that bacon wasn’t even an option. Wuuut? Mayo and mustard are non-options as well. All Larkburgers are served with their homemade sauce, which is a blend of mayonnaise, honey mustard and seasonings.

(image source: burgerbytes.com)

120 N Leroux St. Flagstaff,AZ; 928-774-3274; diabloburger.com

AZDailySun.com-For about $7, Flagstaff locals can now eat a hamburger made from beef raised as close as Anderson Mesa.

Located on Heritage Square next to Pesto Brothers, Diablo Burger is the brainchild of Derrick Widmark, who also works for the Diablo Trust.

The goal was to give Flagstaff residents (and tourists) access to grass-fed, antibiotic-free beef, while supporting local ranchers and running a restaurant with minimal environmental impact.

In short, he wants customers to feel they’re doing something good, instead of something guilty, in having a burger.

Beef is the largest crop in northern Arizona by value, Widmark said, and yet it routinely goes to customers elsewhere.

“In northern Arizona, we produce beef and we eat beef, but we don’t get to eat the meat that we produce,” Widmark said. “That doesn’t make any sense, and Diablo Burger aims to address that incongruity.”

(image source: azdailysun.com)

Mobile, Alabama

251-433-9374

http://www.callaghansirishsocialclub.com/main.htm

Esquire.com-In Alabama’s oldest city, your evening starts with an early drink at Callaghan’s Irish Social Club, a beloved neighborhood pub in a 1920s-era building that once housed a meat market. The inside walls are covered with pictures of regulars vacationing around the world, as well as co-owner John Thompson. There are worn green-and-white tile floors and a back room that still smells of dealings made by city politicians, some of whom still stop by for a postwork drink. They also come for the burger, which in this seafood-crazed town, is universally praised as a welcome alternative. When you meet John and he makes fun of you for just about anything, don’t sweat it. It’s his way of saying thanks for stopping by and that you’re well on your to becoming a regular.

Read more: http://www.esquire.com/bestbars/bb-Callaghans#ixzz11jQAUVcz

(image source: aht.com)