Restaurant Review

San Diego Burgers: Here's the beef

Nice hambies, juicy beasts, and the redonks

That Sacred Union of Beef, Bun, and Other Junk — Chad Deal The Sort of Meat You'd Expect to Find at an Upper-Tier Butcher Shop — Ambrose Martin Gateway garnishes — Mary Beth Abate Football, ...

San Diego’s most overrated burgers

Hype wedged into a bun

Salt separates the bland patties from the ones that sing hymns of meaty goodness. Thus, in the salty spirit, while my brilliant colleagues (each one infinitely more well mannered, and supremely more qualified than me) ...

Beach Boys, burgers, and the good life

Recession food

At its best, the hamburger is an affordable luxury, a piece of pleasure available to one and all. As important as Mexican food is to local culture, San Diego is still a burger town. The ...

About to get meaty

Look away, vegetarian friends

My favorite burger of all time is still Starlite’s (see Mary Beth’s note about it) primarily for its classic perfection (Brandt beef, gruyere cheese, caramelized onions, brioche bun). But having a go-to doesn’t preclude me ...

Making a good burger isn’t rocket science

Don't waste time on mediocre ones

I take burgers a little too seriously. I’m the guy who gets all up in your grill at a summer barbecue: critiquing patty formation, warning to only flip it once. I preach salt and pepper ...

The sort of meat you’d expect to find at an upper-tier butcher shop

Tickled every part of my palate

When I’m having folks over for burgers, I like to buy the premade ground-chuck patties at Iowa Meat Farms ($4.99/lb). The pack and portion are perfectly consistent, the price is close to supermarket ground beef, ...

Football, hamburgers, and Oreos

Americans are too busy thumbing tiny screens to be bothered with rolling pie dough

Much as football replaced baseball, I believe hamburgers long ago ousted hot dogs from the traditional trinity of Americana: baseball, hot dogs, and apple pie. Apple pie has probably been replaced by Oreos. Lamentably, we ...

That sacred union of beef, bun, and other junk

Burgers as comfort food

The hamburger’s toothsome alchemy has enchanted appetites everywhere since first materializing during the late 1800s in Connecticut, Wisconsin, Oklahoma, Texas, New York, San Francisco, or Germany, depending on whose historical account one is to believe. ...

Happy hamburgers

Eat for a fraction of what regular customers pay

Hey, all this talk about how the rich are shutting out the rest of us? How come in the past ten years happy hour has increased by, oh, 3 zillion percent? No self-respecting luxury eatery ...

Gateway burger garnishes

To the dark side and back

Burgers. I love them. I’m a traditional sort. Acceptable toppings are lettuce, tomato, raw onion, American or cheddar cheese, and a smear of mayo. At least that’s what I told myself. Somewhere along the line, ...

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