Ste 170, 2304 Sir Barton Way
Lexington, KY 40509
(859) 263-5228

Ballston.Patch.com- Ted’s Montana Grill is a chain American restaurant best known for its burgers. It could not sound any more generic. Yet, their unique spin on the classic burger, commitment to an eco-friendly business, and handful of other distinctive touches, make this place an easy choice for locals.

The most obvious stand-out factor in their burger selection is their choice between beef or bison. Bison burgers boast not only a slightly different flavor than beef, but are lower in fat content and are overall healthier. Their beef and bison is fresh-never frozen- and cooked to meet your specifications.

Their topping list is extensive, and their combination choices possess a crowd-pleasing variety. Would you like to spice things up? Try their new “Red Rock” burger that contains Pepper Jack cheese, jalapeños, cilantro, fried onions & Z-sauce on a Ciabatta roll. For those diners watching their calorie intake, they have the “Ultimate Skinny Dip” which leaves out the bun and swaps their usual side of fries with a healthy portion of cottage cheese.

(image source: burgerbusiness.com)

MAKE IT A GOOD ONE AND A HEALTHY ONE IN 2011!!!!

-BB

Seriouseats.com

Top: Bill’s Bar and Burger; bottom, left to right: Shake Shack and RUB. [Photographs: Robyn Lee (Bill's Bar and Burger and Shake Shack) and Nick Solares (RUB)]

Right now, at this moment, it’s raining burgers in this burg. And not just any kind of burgers: smashed burgers made from freshly ground, humanely raised beef.

Danny Meyer and company were the pioneers of this style of burger in New York with the now legendary Shake Shack, though the Shackers don’t really smash their meat so much as press it down rather gently. In fact, it should be noted that burger lovers owe Meyer a smashing debt of gratitude for the lead role he and his crew have taken in treating the reasonably priced burger with respect and love—and elevating it to serious deliciousness with careful preparation, cheffy techniques, and quality ingredients. But enough about the Shack for now.

Restaurateur Steve Hanson has now stepped up to the (blue) plate with his newly opened smashed burger emporium Bill’s Bar and Burger. And RUB’s pitmaster Scott Smith and co-owner Andrew Fischel have snuck up on Meyer and Hanson with their burger, which is currently being served only on Monday nights.

A Hamburger Today and Serious Eats have been chronicling Shake Shack’s serious deliciousness for years now. More recently in the past few weeks, my man Adam Kuban waxed enthusiastically about Bill’s, Kenji Alt told us how to fake the funk of the Shake Shack burger with his amazing Fake Shack post and recipe, and I had a ridiculously fabulous urban burger at RUB.

Shake  Shack

Bill’s Bar & Burger

RUB BBQ

(images source: seriouseats.com)

Seriouseats.com

serves 4, active time 20 minutes, total time 20 minutes

1 tablespoon vegetable oil

2 large onions, split in half from pole to pole and sliced thinly from pole to pole (About 2 cups)

Kosher salt

1 pound freshly ground beef, divided into eight 2-ounce portions

Freshly ground black pepper

8 small hamburger buns

4 slices American cheese, split in half

16 dill pickles slices

Mustard, ketchup, and mayonnaise, as desired

STEP BY STEP DIRECTIONS

I know this isn’t beef BUT this is f’ing AWESOME.  You know its a good thing and delicious when Baconators are served as sides.

SOLD!

-BB

From Vaz’s Takeaway in Sydney Australia. Inside this awesome burger: a double beef patty, BBQ Roast Chicken, Scotch fillet steak, Chicken schnitzel, double bacon, and double cheese.

Now that’s what I am talking about.  Get me some of that Scotch Fillet Steak and let’s wash it down the gizzard with some Bourbon.  Oh..bacon doesn’t go with that….HA LOLZ!

-BB

(image source: thisiswhyyourefat.com)