Burger Wars, Week 2: Elevation Burger & BLT Burger

BLT Burger, NYC, Jenn:
Since my NYU friends had found out about my burger wars, I decided to enlist them to help me find the city's best burger. With high hopes after reading about Spotted Pig's burger with blue cheese, we headed out to meet up for a post-work burgerfest.

Sad to say, the wait of approximately 3 hrs was more than our hungry stomachs could handle so Steve saved the day by recommending BLT Burger, calling ahead while we walked to place our names on the list. Known for their "gourmet" yet casual burgers, BLT Burger would hopefully not disappoint.

We arrived to the crowded restaurant and our party of 6 had to wait by the doorway, crammed between the hostess stand and the bar. Despite Steve calling ahead and our 15 min walk to the restaurant we still waited about 30 min for a table on a Thursday night. Needless to say, by the time we were seated, having stared at the menu for the past 30 mins, I was starving!

I ordered the place's namesake, the BLT Burger, which is a 7oz certified angus beef (CAB) burger with bacon, lettuce, tomato, and BLT Burger sauce, medium rare, with blue cheese ($11 + $1 for cheese). Other BLT Burgers were ordered, as well as the Tex-Mex Burger, Salmon Burger, and Veggie Burger. We added some sides of skinny fries, waffle fries, and onion rings.

While listening to a soothing mix of oldies and 90s hits, we all enjoyed the atmosphere - a mirrored wall with the menu hand-written, today's specials on a board along the side, cozy booths and tables (well for some of my dining companions the set-up was a little overly crowded) and the sophisticated yet kitschy touches of decor like a steer's head and other western items on the walls.

Our burgers arrived quickly and we all immediately noted the small portion of bacon on the signature BLT Burgers - two sad little pieces rather than slices. Despite this, the burgers from a taste perspective were solid - juicy, the tomato and lettuce fresh, and for me the blue cheese added a nice bite to my patty. Also, BLT cooked mine to a light pink color, a little more cooked than I like my burgers but not bad considering there were six of us and each ordered different items and degree of rareness.

Darren, who ate the salmon burger, was happy although perhaps it didn't justify its $11 price tag. Pit enjoyed his veggie burger due to its falafel-patty, instead of a typical bean or soy based patty and its onion roll ($7). Travis' Tex-Mex burger was more flavorful than the BLT Burger, although the heat from the jalapenos and jack cheese was not very prominent due to the slathering of avocado, mild salsa, and sour cream.

The onion rings were disappointing - mostly batter and on the sweeter side, though probably due to the combination of a sweet batter and the vidalia onions used ($5). The skinny fries, thinly cut french fries, were crunchy and salty, and the waffle fries, while a bit soggy and greasy, were very satisfying with their overall flavor (both fries, $4).

Post burgers I was tempted enough to order one of BLT's milkshakes - the Mocha Mudslide ($7), made of coffee ice cream, crushed and whole oreo cookies with a whipped cream top. Delicious. Easily my favorite part of the meal - it was thick, the cookies were nicely blended into the ice cream, and the combination of the bitter coffee with the sweet cookies and whipped cream made for a perfect balance of sweetness. The cookies also lent a bit of texture in the back end of every sip. I would warrant even better than Shake Shack's custard shakes (blasphemy I know!)

Overall, BLT is a solid burger joint if you're ok with spending about $25 with tip and tax and you're looking for a standard burger, fries, and an outstanding milkshake. Best burger in the city? No, but the atmosphere and menu options make it a little more appealing - the idea of a kobe burger and another Mocha Mudslide might just bring me back a second time around.

Elevation Burger, NoVa, Ariel & Malia's parents:

On Friday night, Dave and I checked out Elevation Burger in Falls Church. Ariel and Malia had asked us to assist them in reviewing places that serve hamburgers. We arrived to the restaurant around 7:00 p.m. to find the place fairly packed, mostly with families who seemed to be enjoying themselves. We decided to try an assortment of dishes: a cheeseburger, an Elevation burger, a side of fries, three small cookies, a chocolate shake, a side salad, and a bottle of water. The tab came to $24 for everything, which is pretty pricey for a hamburger dinner. After paying for our food, we found ourselves a table near the front of the restaurant.

Shortly after we sat down, one of the employees called out “Dave” and presented my husband with his shake, a rather thick concoction served with a large straw and spoon. Dave thought the shake was very tasty.

A few minutes later, Dave’s name was called once more and he was presented with a large rectangular baking dish filled with our hamburgers and the fries. We didn’t realize that the salads were in the self-serve refrigerator with the bottled water and other beverages, so Dave had to go back and pick up the side salad, a minor inconvenience.

Alright, now for our evaluation of Elevation burgers: the burgers were juicy even though they were cooked well-done and the cheese, real cheddar, was better than what is served at a fast food restaurant. My cheeseburger consisted of one patty topped with cheese, while Dave’s Elevation burger was made up of two patties topped with cheese. I dressed my cheeseburger with lettuce, tomatoes, pickles, raw sweet onions, and hot pepper relish. Dave topped his Elevation cheeseburger with lettuce, tomato, pickles, caramelized onions and ketchup. The toppings are similar to what you can select at Five Guys, except at Five Guys you can request raw jalapeno peppers, my favorite. Dave felt that the burgers were superior to those served at Five Guys, as they were juicy. Our one criticism of the hamburgers is the insubstantial buns on which they are served. Mine sort of disintegrated while I was trying to eat my burger. The buns aren’t hardy enough to contain the burgers and assorted toppings.

Frankly, the hamburgers were filling enough for me, but we wanted to try out some of the other food that we ordered. The fries were great, not too greasy and had a very authentic potato taste. My one criticism of them was that they weren’t super crispy. Dave definitely liked the fries better than those served at Five Guys because they weren’t greasy. At Five Guys, the potatoes are prepared in peanut oil; while at Elevation Burger, they are prepared in olive oil. The side salad came in a small plastic container and consisted of chopped Romaine lettuce and a tomato wedge. The lettuce was very green and crisp and the tomato wedge was fresh. I tried the roasted balsamic dressing which was quite good. The small chocolate chip cookies were a disappointment. Dave thought they had a decent flavor, but a grainy consistency. I was not a fan.

Elevation Burger is a convenient place to stop for an above-average hamburger. The burgers are made with 100% organic free range beef, so that might explain the steeper cost of the meal. Elevation Burger also serves vegetable burgers as an option for vegetarians. If they served raw jalapenos as a topping, I might be tempted to go there more often. But right now, I am thinking of the teriyaki hamburgers my mother used to make and thinking that one of those topped with some raw jalapeno slices and some chopped pineapple would really be worth the cardiovascular risk that such a meal would entail.

Burger Wars, Week 1: Big Buns & Lucky Strike

Big Buns, NoVa:

As we walked into the restaurant, we were reminded of five guys - but a slightly more upscale version of the similar burger joint. The walls are decorated in bright greens and the wood tables are complimented by casual booths. The menu posted above the counter explains how to order.

Step 1 cautions: "Choose Wisely". Choose wisely indeed. We ordered up the burger and the mahi mahi. You are also given the choice of portabello mushroom or chicken. The surprise of the evening turned out to be the grilled mahi mahi. It was moist and flaky on the inside, and nicely charred on the outside. The burger was cooked all the way through, no pink to be seen, and a tad greasy. It was tasty, but mostly because of the delicious toppings. Not my ideal burger.


Step 2 asks that you choose to have your protein "on a bun or in a bowl" (of romaine that is). We opted to go with the bun, the burger on their brioche roll and the mahi mahi on the wheatie oat. The wheatie oat was a little dry in my opinion. The brioche wins out - it was soft and held up rather well to the grease and condiments. However the mahi mahi or the portabello might do nicely on a bed of lettuce (for those feeling the need for something lighter).

(brioche)

(wheatie)

Step 3 tells you to "top it off". A wide variety of toppings are offered: from caramelized onions, mango salsa, and grilled pineapple to the more traditional tomato and pickles. We topped the burger with cheddar, pickles, tomato, lettuce, and caramelized onions. We loved the sweet caramelized onions, which worked well with the tangy honey mustard. The mahi mahi was topped with sweet pineapple and crunchy bermuda red onions - a refreshing way to eat this fish.

Step 4 they lose a little creativity, simply titling it: "Big Buns special sauces and dressings". I understand it can be hard to be creative! The burger got their signature honey mustard and the mahi mahi got the sweet chilli vinagrette on the side. We were glad we waited to pour that on our fish. This sauce was cloyingly sweet. The fish was sweet on its own, especially with the pineapple. The honey mustard had a lil tang and just the right amount of sweetness. I would definitely go with this again. Our fries came with a side of the chipotle pesto aioli. This sauce is deliciously creamy, with just a slight kick. It went beautifully with our crisp fries, and would compliment any burger nicely.

(sweet potato fries!)

Step 5 "Sides, Drinks, Shakes & Malts" - simple enough right? We were torn between the shake and the fries, but ended up going for the sweet and regular potato fries. We had heard great things about there thin sweet potato fries. These were the winner of the evening. If you love sweet potato fries, these are some of the best I've ever had. They are cooked to perfection, thin and crisp. The regular potato fries were good, cut thicker but nothing to write home about.

Overall, we could tell that this was not going to be the winner of the burger contest. The fish, however, was excellent and not something you would expect from this kind of place. The sweet potato fries were awesome and the service was great. "I like big buns, and I cannot lie..." but there are better burgers in our future.

Lucky Strike, NYC:

My boyfriend's entire office generally orders "amazing" burgers from Lucky Strike during lunches, so I knew I had to make a stop at this French/American casual bistro to check out what all the fuss was about. Popping by for dinner after running errands, we were seated immediately at a cozy table for two in the main dining area. The room was small, with mirrored walls, the menu hand-written on a couple of the walls, lending to the place's charm. After reading through an extensive menu, I found what I was looking for - a cheeseburger deluxe (meaning it came with fries, though honestly there's not just a cheeseburger on the menu). No topping options or alternate flavors here - just a choice of meat patty (beef, turkey, veggie), cheese or no cheese, and bacon or no bacon. Condiments are strictly mustard and ketchup that are sitting at your table - the burger comes undressed aside from standard lettuce, tomato, and red onion.

I ordered a medium rare cheeseburger deluxe, with cheddar cheese. Travis ordered a bacon cheeseburger deluxe, rare. A short while later......


the burgers arrived! To my surprise, they are served on a lightly toasted English muffin, a bun substitute that seemed odd at first but then deliciously different upon eating. The burger patties are huge and the cheese is real cheese. The thick tomato slice almost eliminates the need for ketchup although a few bites in I snuck a dip or two of my fries' ketchup onto my burger.

The burger itself is large - almost difficult to fit your mouth around, again the English muffin assisting as its obviously far less puffy than a normal bun. The meat was extremely flavorful, very juicy, and cooked to a perfect medium rare, nice and pink. Travis' was almost a little too rare as his burger kept falling apart into chunks after every bite. I could actually taste a little sharpness from the cheddar cheese and the English muffin's nooks and crannies soaked up the burger juices without becoming overly soggy (at least until about 3/4 of the way through).

The fries are very crispy and thin, a cross between shoestring and normal fast food fries. I personally had to add a bit of salt (which for me is abnormal as I generally find fries to be salty enough and rarely touch the salt shaker) and lots of ketchup (normal for me), but the crispy texture makes them addictive, sort of like classic potato chips. Nothing amazing, but good.

While there isn't a ton of variety available at Lucky Strike, the taste of the patty itself is worth a trip. If you're looking for an above average, classic burger, Lucky Strike more than hits the spot.

The Search for the Best Burger!

While the three of us take pride in our gourmet tastes, none of us can deny the pleasure of biting into a juicy, beefy burger piled with all the fixings. With so many burger joints popping up these days, our sights were set on finding the best burgers in NYC and the Washington DC area.

Although we share an idea of what the "perfect burger" entails, each of us has our own distinct palette. In order to give our ratings some context, each of us has created a profile of our specific burger preferences in terms of type of meat, doneness, toppings, and type of bun.

Jenny

No matter the venue from which my burger is served, I always, if possible, select medium rare. To me, the worst burger crime is to overcook a burger patty (with the small exception of fast food chains, like White Castle, where honestly I want every last germ and raw meat particle cooked out) so a restaurant that can serve me a nice, pink/slighty red, patty is a solid one. When I take that first bite into my medium rare beauty, I want burger juices to dribble out, indicating the burger rested for at least a moment, soaking into my bun but without reducing it to a disgusting mush. I need it cooked enough, however, to hold together while eating.

Buns to me need to be soft and preferably warm and a muted flavor - they are the supporting players and shouldn't be the main attraction. Again, mushy is not the way to go, so something hearty, and for nostalgia's sake, I enjoy a good sesame seed now and then. Preferred toppings range, but I hate mayo and generally put a hearty amount of ketchup and mustard (or BBQ sauce if that's what I've ordered). Onions, raw, are the best, or caramelized, along with melty bleu cheese. A hearty couple of slices of tomato and some lettuce top off the perfect burger to me! Whatever the price or variety, gourmet or not, during this Burger Wars I am simply looking for the tastiest burger. If it turns out it's a fast food one, so be it!

Ariel

While many burger places are serving up different takes on the classic burger, whether that be ground turkey or kobe beef, I must say that when I think of the perfect burger it has to be made with ground beef. Now that's not to say that I don't enjoy other kinds of burgers. In fact, one of my favorite burgers is the bison burger at Ted's Montana Grill, which I would take over the beef offering any day. But when done right, the quintessential beef burger just hits the spot. It should be pink on the inside (some places offer their burgers blood red, I think that sort of doneness is better served with a steak). The outside of the patty should be slightly charred - I love the caramelized flavors of grilled meat.

The meat and doneness are crucial elements to the perfect burger, but we cannot forget the toppings. I love that burger joints are offering some gourmet twists on the classic ketchup, mustard, cheese, lettuce, and tomato. However my toppings preferences definitely lean towards the minimalist approach - sharp cheddar cheese, juicy tomato (if you have a good tomato you don't need ketchup, caramelized onions, romaine lettuce, and spicy brown mustard). The bun should be hardy enough to stand up to a juicy burger, i prefer a brioche that is slightly toasted. Et voila!

Malia

A burger is just about as American as apple pie, and is a favorite for so many from the young to the old. I'm usually more likely to opt for thai or indian food these days, but there is something so comforting about biting into a big fat juicy burger. I will always have a fondness for McDonald's hamburgers because they were a special treat when Ariel and I were kids, but those patties don't compare to a fresh beef burger hot off the grill.

I find that the most satisfying burger isn't a fancy gourmet version with truffle oil and gruyere cheese. What makes a burger so good is the quality of the ingredients. Fresh ground meat hit with some grill seasoning, heirloom tomatoes, romaine lettuce, sharp cheddar cheese, red onion, spicy mustard and a dollop of ketchup on a fresh baked bun (brioche seems to be popular but I have nostalgia for the sweet potato rolls of my childhood). The meat should be grilled so that it has a slighty smoky flavor and a juicy pink center. I can't wait to kick off this search for the best burger - my mouth is already watering!

Next Up

Starting this Saturday, you can expect to read a review of two burger joints we have visited, one from Virginia, and one from New York. At the end of our search we will devote a post to our favorites, and an ultimate winner from each region. So stay tuned...same bat time, same bat channel!

Where's the JAM?

As I walked into the restaurant I was greeted by a waitress in golden cotton pajamas, as I turned to my left a family of four was being waited on by a younger man in red button down pajamas with sushi patterns all over them. Was this a weird dream? No way, I was just eating brunch at Tremont 647 in the South End.

Breakfast Burger, now that's something I could get used to.

AJ and his friends have been raving about this place since they first went there for brunch a couple months ago. The atmosphere is very relaxed and playful. The kitchen is in open view in the middle of the restaurant, allowing one to watch the preparation of each dish. Brunch is served on Saturdays and Sundays and all the staff don their pajamas. Don't let those pajamas fool you, the wait staff is very alert, bringing by a fresh pot of coffee to those needing a little caffeine in the morning. Tremont 647 also offers a variety of teas, presented in cute ceramic pots.

Winter Vegetable Salad - beets, pears, turnips, and butternut squash with pecans

As I mentioned in my previous post, I can probably count the number of times I have eaten beets on one hand. However, in an attempt to take advantage of enjoying some winter produce in season, I opted for the winter salad. The presentation of this salad was just gorgeous - a towering rainbow of butternut squash, turnips, feta cheese, pears, beets, and candied pecans. The plate was drizzled with a creamy lemon dressing and sprinkled with chives. All of the items mimicked eachother in size and texture, except for the feta and pecans which provided a nice contrast of sweet crunch, and creamy tang to the mellowed roasted vegetables.

AJ chose a Tremont 647 signature brunch item - the breakfast burger. This beef patty is served on a toasted wheat bun, and topped with vermont cheddar, bacon, avocado, and a fried egg. This dish will definitely satisfy your hunger. While this might sound like sensory overload, the avocado and egg serve as a nice creamy complement to the crispy bacon, and juicy meat. The fries served with this dish were crisp and salty. The chef certainly knows how to have fun with the menu, and the burger is not the only dish that gets creative - a homemade poptart is offered at brunch hours. AJ had raved about the pumpkin poptart he had devoured on his last trip. I was eager to try out the new flavor - apricot. The pastry dough was warm and flaky, putting those pop tarts of my youth to shame. However, as I finished my first bite, I was left wondering where is the jam? The frosting and dough completely overpowered any semblance of apricot filling. I finished off my half regardless, as the dough was that good, but kept hoping each bite would spring forth a tangy stream of apricot jam.

Homemade poptarts - so cute!

The wait staff was very responsive to our small complaint about the pop tart. Our waiter said that the kitchen is open to customer requests, and that our pumpkin pop tart might make a reappearance should we whisper that as we walked by the kitchen. With such friendly staff and delicious food, I think a second trip might be warranted.


1.5 out of 3 JAMs

Tremont 647
647 Tremont
Boston, MA

Ray's Hell Burger...One helluva burger

I don't know if that's their official slogan, but it should be. These burgers are formed with 10 oz of "premium steak and roast cuts". The meat is trimmed and ground every day. As you make your order at the counter you can see the staff forming these massive balls of ground beef.

With that said, if you come to Ray's Hell Burger, you better bring your appetite. Ray's menu offers a wide selection of artisanal cheeses and toppings (everything from roasted garlic to fois grois). My personal preference when trying a new burger place is the minimalist approach. I went with the gruyere cheese and the roasted garlic (ok so not super minimalist, but I love garlic!)

Medium rare with gruyere and roasted garlic.

This burger was juicy and pink in the middle. Perfectly cooked with an excellent chargrilled exterior. These juicy burgers sure do a number on the bun. While it is toasted, it does get a little soggy.

Premium ingredients = excellent burgers.

Diablo with aged blue cheese, mushrooms, and roasted garlic.

AJ went crazy with his toppings, getting his burger marinated in the spicy diablo sauce and topped with blue cheese, roasted garlic, and sauteed mushrooms. These flavors were very strong, but worked well together. The diablo sauce gave the burger a slight kick.

Ray's offers its own brewed rootbeer and a couple of sides such as potato salad. The rootbeer was good, but not the best I've ever had.

The burgers are where it's at. You can spend as much as you want, adding fois grois and a $5 artisanal cheese, or just go with the classic burger for $6.59.

2.5 out of 3 JAMs

Ray's Hell Burger

1713 Wilson Blvd.Arlington, VA 22209

703-841-0001

Fall Festivities - Shacktober Fest!

Ah fall has arrived, along with all the yummy sights and sounds associated. Immediately upon it becoming October I knew a trip to Shake Shack was in order for their annual Shacktober Fest, a Shake Shack - Oktoberfest combo of delicious burgers, brats, and fall-themed custard treats, so I gathered up my NYU friends and we headed over to Shake Shack!

Travis and I knew that the food for Shacktober Fest was good but that the Shack Burgers (1 burger with Shack Sauce, lettuce, tomato, cheese) were superior to the brats that are offered, so we went straight for burgers and fries, which were delicious as always!

The burgers are amazing - freshly cooked, they come piping hot with melty cheese, just the right amount of crisp lettuce and tomato, Shack Sauce (some sort of tangy combo of possibly ketchup, mustard, and mayo) and delicious, slightly garlickly warm buns. The fries were super crispy and salty (my vegetarian friends are willing to wait in line, sometimes for 30+ mins, just for the fries and shakes) and a great palate cleanser in between juicy bites of burger.



Typically I get some sort of custard dessert, whether it be a namesake shake (thick and creamy) or just a custard-based dessert, but this time, while waiting in line, I saw a sign advertising for $6.75 a "Pumpkin Pie Oh My"offering, which was a blend of real pumpkin pie with vanilla custard and whipped cream! YUM! I obviously added it to my order and rather than hold it (Shake Shack gives you the option to hold your dessert until you are ready, which can be good but also might mean they could run out of the flavor you ordered) got it with my food. Needless to say it was divine....real chunks of pumpkin pie (with great bites of crust) mixed in with vanilla custard and topped with a huge dollop of whipped cream. I would order it again in a heartbeat.

Travis got the Shack Stack, which consists of two burger patties in between which is nestled a fried, cheesy, mushroom. He also thoroughly enjoyed his burger, fries, and Pumpkin Pie Oh My.


All in all, a very outstanding 3 out of 3 JAMs for Shake Shack! I will definitely be coming back here for more fall treats soon.

Fast Food: Good for You?

With all of the concern over obesity, diabetes, heart disease, etc, more and more fast food chains are offering health options. In addition many restaurants and food chains have grounded their mission in providing healthy, fast food options. One place AJ and I like to grab a quick bite is B Good, a Boston chain dedicated to providing "real food" made by "real people"(with a name like that it has to be true right?). Nutritional information is provided on their website. Most of their burgers are under 500 calories, and the 16 oz fruit shakes are under 300 calories. But do they taste good?

The West Side and a mango shake.

B Good serves veggie, turkey, and all-beef burgers. You can also get a side of steamed veggies, an order of fries (regular or sweet potato), and a shake (made with ice cream or fro yo). I am usually all about trying new things, but after trying the black bean burger with salsa, avocado, and fresh cilantro (also know as the West Side), I can't get anything else when I come here.

The veggie burger is hearty, with whole grains and chunks of black bean and spices, that make it easy to forget the meat offerings. But the toppings totally make this burger what it is. The avocado is mashed into a rich, creamy spread. Who needs cheese when you have fresh avocado? The chipotle salsa adds just a little kick, and the fresh cilantro adds a bright, fresh flavor. What fast food joints do you know that offer fresh cilantro (btw one of my favorite herbs)? The wheat bun is soft, yet sturdy enough to handle the toppings.

Another favorite of mine at B Good, is the mango shake. The fruit tastes fresh and ripe. It is blended with ice and yogurt to make a delicious frozen treat (but I have had 12 delicious mangos already...). This trip, the shake was not exactly up to par. The mango was quite tasty, but it wasn't blended well, leaving huge chunks of fruit stuck in my straw. Large pieces of ice were left at the bottom of my cup, and the shake didn't have its usual thick and creamy consistency.

As long as the blender debacle isn't a trend, I would definitely recommend trying this place out.

1.5 out of 3 JAMs