Author: Innie Chung

Burger Crew meeting called to order on Saturday, March 8, 2025 (DK’s pick).

Members in attendance: Angela, Trevor, Wayne, DK, and me (Innie)

Guest: Marissa

I. Ordering

It actually happened.  Wayne’s and my incessant references to steamed hams finally manifested into an official Burger Crew selection.  At this time of year, in this part of the country, localized entirely within the Mari Vees diner, we all sat down for an unforgettable luncheon of steamed ham(burgers with cheese).

Mari Vee’s offerings include a few different burgers, but all of them feature a steamed beef patty.  Angela, Trevor, and Wayne ordered The Champ ($25), which is topped with mustard, onions, cheddar, pastrami, bacon, avocado, and a fried egg. 

The menu proudly proclaims that this menu item was the winner of the “LA vs SF Burger Battle”, which naturally begs the question of what this burger was called before the battle. And if it didn’t win, would we be eating The Runner Up?

DK and I ordered the Mari Vees Steamed Cheeseburger ($18), which was topped with mustard, onions, cheddar, and bacon.

Also offered on the menu, but not ordered by anyone at this meeting, is the Not So Smashed Burger ($18), with American cheese, smash sauce, pickles, onions, tomatoes, and lettuce.  

All burgers were served on brioche buns and came with french fries.

II. The Burgers

DK, our newly appointed steamed ham historian, provided the crew with a brief backstory on the origin of steamed cheeseburgers.  The steamed cheeseburger was popularized in the 1920s in Connecticut (not Albany, as many would believe).  Cheeseburgers were in high demand, resulting in lots of experimentation using various cooking methods.  One of these new ideas included the use of a steam cabinet, which could accommodate several tin trays of ground beef patties at one time.  The steamed cheeseburger is still a regional dish found throughout Central Connecticut today, with the most famous establishment (Ted’s Restaurant) having served them since the 1950’s.

Fast forward a century, and the general consensus by Burger Crew is that the steamed cheeseburger is just okay.  We came with open minds and palates, but the lack of Maillard was too disappointing for us to ignore.  A good sear is one of our favorite parts of a burger, and this version of patty couldn’t compare to the experiences we’ve had with grilled or griddled burgers.  The patties by themselves also didn’t seem well seasoned, which we speculated could have resulted from the seasoning steaming/sweating off of the patties as they cooked.

The steaming did result in a very tender, juicy patty, which we could appreciate as a draw for some customers.  The size and texture of the patty was akin to a very thick slice of meatloaf.  There was a lot of mustard flavor present on all of our burgers.  No one thought it was excessive, but it was probably one step below being overly mustardy.  Trev thought that the strong presence of both the onion and the mustard helped cut through a lot of the richness of The Champ, which was heavy on the beef and the toppings.

The pastrami on The Champ was described by the members as very good.  It added a peppery, salty element, and even though there were only a few thin slices piled on top, it was one of Angela’s favorite parts of her burger.  The fried egg was nicely cooked with a runny yolk.  However, Angela thought that the egg and the avocado felt unnecessary to the overall composition of the burger.  The creaminess, richness and fat in the burger resulted in both components simply getting lost within the rest of the toppings.

For both The Champ and The MV, there was an abundance of cheddar cheese, but cheddar’s natural tendency to congeal just caused it to mostly slide off of the patty.  

Angela noticed that the bun had a nice toast, which provided one of the few crunchy elements to the burger.  There was a noticeable lack of pickles, which would have added more textural contrast against the softness of the patty.

III. The Sides

The fries served alongside our burgers were delicious. They were thick cut and battered fries with a nice amount of seasoning salt.  They came piping hot (Wayne compared them to the surface of the sun) and crispy, with fluffy insides.

IV. Miscellaneous

There was a single bathroom accessible through the kitchen, which was a little awkward when trying to avoid food runners and servers during the lunch rush.  Wayne parked in the smallish lot adjacent to the plaza and declared it to be chaos.  The lines on the ground are apparently drawn purely for decorative purposes.

V. Value

The members were asked how much they would pay for their burgers. The prices given were $16, $20, and $15 for The Champ, and $17 and $17 for The Mari Vees.

VI. The Verdict

While we enjoyed trying out a new twist to our beloved burgers, we believe there is a reason why steaming is not a popular option in the burger scene.

These were the ratings given by the crew: 3.6, 3.6, 3.7, 3.0, and 2.8.

Nex Burger Crew meeting will be April 27, 2025 at Burger She Wrote.

Burger Crew meeting called to order on Saturday, October 5, 2024 at noon (DK’s pick).

Members in attendance: Angela, Trevor, Wayne, and me, Innie.
Member in attendance 24 hours later:  DK

As highlighted by its prominence in the restaurant’s name, the unique feature of this establishment is their made-in-house flatbreads.  According to their website, the flatbreads are baked to order from dough that is made on-site from scratch.  

I. Ordering

The menu at BunGraze includes several different burger options.  Trev and Angela ordered the BBQ Burger (bacon, bacon jam, onion ring, and BBQ sauce, $11) as a combo (+$5), Wayne ordered the Breakfast Burger (bacon jam, eggs, cheese, lettuce and tomato, $11), and I ordered the OMG Burger (jalapenos, mushrooms, roasted garlic, onion jam, and onion rings, $12).  DK ordered the Smashed Burger (cheese, pickles, spread, and onion jam, $10).

II. The Burger

We have to hand it to the restaurant… They know to highlight the best feature of their burgers.  The flatbread was universally loved by all the members, and was hands down one of the most praise-worthy buns we’ve had.  It was soft, yet still had a satisfying chew and subtle crispness, reminding us of a good pizza crust.  Some of us spied a conveyor type contraption in the kitchen, which was likely the oven that baked these goodies fresh to order. 

That said, the meat patties of the OMG, BBQ, and breakfast burgers were a sad, tough, and dry counterpart to the delicious flatbreads.  In addition to their textural issues, the patties for these burgers were also formed into an odd, thick puck that concentrated all the meat into the middle ⅔ of the burger.  Structurally, this led to an uneven ratio of meat to bun throughout the burger, with no meat on the edges and a jaw-unhinging amount of patty in the middle.  Tellingly, one of the members stated that the bites with just bread and toppings were their favorite parts.

Those of us who were in attendance on Saturday speculated that most of our issues with the burger construction would be solved by ordering the smash patties.  We assumed that the flattening of the patty would result in a much better distribution of the patty and toppings within the burger.  As luck would have it, DK ended up ordering the Smash Burger during his venture the next day, and he indeed did not have the same complaints as us.  He reported that the smash patties were nicely seared and beefy, and had no mentionable issues besides the burger being a bit too mustard forward.   

The opinions on the burger toppings ran the gamut from good to bad.  The sauces in the burgers (as well as the optional sauces served tableside) were all flavorful and played well with each other.  The onion rings in the OMG and the BBQ were a bit too bready, with the breading getting soggy quickly amid the sauces and with not a lot of onion in the middle.  The bacon on the BBQ and the breakfast burgers were unanimously panned by Wayne, Trev, and Angela.  They reported that the bacon tasted stale and was very chewy in a Wayne-NOT-approved kind of way.

Also, stock up on napkins when you eat here.  The flatbread on the burger is utilized such that one edge of the burger is “sealed” (sort of like a pita wrap or taco).  While this may seem like it would be helpful in keeping the eating experience neater, the edge acted like a funnel to leak all the sauces and juices to the sides.  Eat with napkins handy. Or, perhaps we all just need to take a lesson from Joey to understand proper sandwich eating protocol.

III. Sides

Trev and Angela ordered a combo, and opted to choose garlic parmesan fries as their choice of side.  These fries were amazing.  They were well-seasoned, crispy on the outside, and fluffy on the inside.  We were impressed with the uniform adherence of the garlic and parmesan to the french fries.  In our experience, most garlic parm fries share a similar issue, where all the toppings immediately fall off during the delicate transfer of a loaded fry from basket to mouth.  We give kudos to whatever fry seasoning technology Bungraze has.

IV. Miscellaneous

Bungraze is located in Little Tokyo, which means parking may be tricky and/or expensive.  We met at lunch on a Saturday so we felt the full force of this predicament.  From personal experience, be cautioned that the Japanese Village Plaza parking structure across the street may be tempting in its convenience, but may cost you an arm, leg, and/or your first born child. 

Our ordering experience was a bit curious.  We arrived and lingered at the register for a good 5 minutes in front of the (assumed) owner, without being addressed. While he wasn’t unfriendly, it felt odd to just wait there for a while in front of him.  There was also an ordering kiosk at the corner by the door, so maybe this was a subtle hint to use it?  

If you choose to order tap water to accompany your meal as I did, be prepared to either be thirsty or to constantly go up for refills, because the cup I received was TINY.  

V. Value

The members were asked how much they would pay for their burgers. The prices given were $8.50, $10, $10, $10, and $13, so fairly close to the given prices.

VI. The Verdict

The ratings given by the members were 2.9, 3.2, 3.0*, 3.1, and 4.3.

[*Only because of the bun]

Due to me procrastinating this review, the following burger crew meeting has already happened! That review coming soon….

The second stop in our annual burger expedition is FamilyFriend in Beacon Hill.

Burger Crew called to order on Friday, June 21, 2024 at 7p.

Members in attendance: Angela, Trevor, Wayne, and me (Innie)

Featuring: Lucy, Chris, and Trevor’s Ennui

I. Ordering

There was just one burger available on the FamilyFriend menu, so we all ordered the Double Kewpie Burger (2 beef patties, miso, onions, American cheese, pickles, served with shoestring truffle fries) for $15.75.

II. The Burger

Almost everyone in the crew really enjoyed the Kewpie burger.  The smashed patties had an impressively crisp sear throughout, tapering to a crunchy lace overhang that extended beyond the buns.  In terms of texture, this burger played all of its components perfectly.  The buttery toasted buns added a satisfying chewiness, the chopped pickles and onions provided the crunch, and the American cheese was as melty and gooey as to be expected from the one true burger cheese.  There is a generous application of the namesake mayo, but we didn’t think this disrupted the balance of flavors in the burger.  Also, if you’re going to order something called the Kewpie Burger, you should probably know what you’re signing up for.

Trev was the lone member who didn’t love the burger, and thought it didn’t have the umami he was looking for.  He felt that it was missing an it factor, but couldn’t pinpoint anything specifically wrong with it.  He conceded that it was possible that he was just feeling tired and over caffeinated and his mood could have affected his burger spidey senses.

III. Sides 

A sad theme that unfortunately plagued this year’s trip was listless, disappointing fries.  Earlier in the day, Lil Woody’s impressed us with their ability to somehow produce an even soggier fry than In-n-Out.  Angela and Trev reported that their pregame burgers at Dicks and Local Tide also failed to meet their fried potato expectations.

We were happily surprised when FamilyFriend delivered us some top notch fries.  They were crispy, well-seasoned, and held up well throughout the meal without getting soggy.  The truffle seasoning was well balanced, and the fry was crisp without being overcooked.  A lot of places tend to be heavy handed when dealing with truffle flavor, but these simply tasted like really good fries.

Trev and Angela opted to add an order of Homey Salad (Asian dressing, spring mix, radish, cherry tomato, corn, picholine olives).  Angela thought it was a bit overdressed, but Trevor really enjoyed it.  If you’re very hungry, this might be a good start because it came out really fast.  Trev and Angela also gave top marks to their drink orders, a mango iced tea and a white peach sonic.  What’s a sonic, you ask?  Apparently, it’s just a fancy word they’ve added to make it sound cool.

The restaurant very kindly let me order a side of red rice off-menu, for the discerning tastes of our carb-loving, meat-adverse 3 year old.  I’m not sure what gives the rice the red color, but it was good and tasted simply like a fragrant basmati.

Chris ordered the La Beacon Batchoy (La Paz Style), a Filipino noodle soup dish of egg noodles, pig offal, cow, and fermented shrimp broth.  He said that he really enjoyed it and noted that it tasted authentic to how he remembered eating it as a kid.  He only wished that there was a larger portion of it for the price.

IV.  Miscellaneous

FamilyFriend is located in a small, inconspicuous white and black building that is easy to miss if you’re not paying attention.  Save for a small sign on the window, there isn’t any obvious signage.  The inside reminded us of a converted single family house, almost like someone renovated their home to include restaurant booths and tables and a professional bar.  The atmosphere is a bit loud, and you could still feel some of the summer heat even during the evening hours.  The service here was great; everyone was super friendly and accommodating.

Something to note was that when we received the bill, we noticed a nondescript line item called “charges and fees” that seemed fairly significant.

We inquired about it with our host and he explained that it was an automatic standard gratuity of 25% on the total for parties of 5 or more.  Apparently, this was written on the menu, but it was printed in a pretty unusual area near the food items.  As an often-large group, we are familiar with auto gratuities and we normally don’t have a problem with it, but we found it peculiar that 1) it was a percentage of the total bill (after taxes, and not on the subtotal), and 2) that it was generically termed as a “fee” on the receipt and could easily lead to a person adding additional gratuity on top of it.  After inquiring about it with the staff, they took the fee off.

The parking in the area was very easy, probably because there weren’t many other businesses or residences nearby.  There looked to be additional seating in a patio in the back, but none of us had a good look at it.  We didn’t order any alcoholic beverages, but the bar looked very legit.  The bathroom was nice and clean and offered courtesy feminine products (which was something that I noticed in several bathrooms during this trip.  Go Seattle!)

V. Value

The members were asked how much they would pay for their burgers.  These were the ratings and values given by the crew:

Innie: 4.2, $13

Angela: 4.8, $15

Trevor: 3.4 $12

Wayne: 4.3, $12

VI. Verdict

A great second official burger of the Seattle trip!  Next up is Mean Sandwich in Ballard.

Burger Crew meeting called to order on Saturday, April 27th, 2024 at noon (DK’s pick).

Members in attendance: Angela, Trevor, DK, Wayne, and me (Innie).

Guest starring: Lucy and Chris, dynamic duo

I. Ordering

Amboy has a straightforward but extensive menu.  They offer 5 different styles of burger (Amboy, Fancy, Steak House, Chili Cheese, and Truffle), which can be paired with several options of patty (single or double Classic Smashed, single or double Slim Thicc, and the DH).  Even without considering the optional add-on toppings, that’s already 25 different burger variations! 

Angela and Trev shared an Amboy (Amboy burger sauce, American cheese, caramelized onions, sliced pickles in a toasted sesame seed bun) with double Slim Thicc patties and bacon add-on, and a side of truffle fries.

Wayne and I both ordered an Amboy with double Classic Smashed patties, and a side of regular fries.

DK ordered a Steak House (Amboy steak sauce, American cheese, diced raw onions, sliced pickles in a toasted sesame seed bun) with double Classic Smashed patties with an add-on of pepperoncini, and a side of garlic fries.

II. The Burger

Let me just preface by saying, there’s lots to unpack in this burger, in all the best possible ways.  This is probably one of the most praiseworthy burgers we’ve had in a while. 

First off, the patties.  They really live up to the “Quality Meats” moniker of the restaurant.  The patties all had a great beefy flavor, and were consistently juicy and well seared between all of our orders.  Angela and Trev were able to order their burger medium rare since they had “Slim Thicc” patties, while the rest of us had the classic smashed patties.   They also opted to add on a topping of bacon, which ended up being a very good decision.  The bacon add-on is a super thick, tender slab of pork belly, far beyond what we normally picture when considering the term “bacon”. It wasn’t crunchy, but neither was it chewy.  (Our unnamed chewy-bacon lobbyist briefly attempted to claim the adjective for this bacon.)  Trev described it to be as tender as a well-smoked brisket.  We thought this was a secret menu item at first since we couldn’t remember it being on the posted menu, but upon closer inspection, it’s listed under the optional “add-ons”.  For the price of $5, this bacon is well worth every porcine penny.

Another home run was the toasted sesame seed buns.  These buns were A+ grade, and it is the humble opinion of this crew that the name of the restaurant be updated to Quality Meats and Buns.  Aggressively covered in sesame seeds on BOTH top AND bottom buns, these buns were impressively toasted and had an amazing soft and chewy bite.  We’ve become accustomed to the squishy, soft, (sometimes dry) brioche buns that seem ubiquitous to many burger places. While those are usually fine (if rather nondescript), these sesame buns were almost as much of a star of the show as the patties… which is saying a lot!  (Note: According to the description in the Westfield Topanga Amboy location, these buns are sourced locally from Breadbar.)

The other components of the burgers were equally satisfying.  The pickles were generously well dispersed, and to our great appreciation, were situated on top of the bottom bun.  The American cheese was as gooey and melty as expected, and played well with the burger sauce and caramelized onions.

The steak sauce in DK’s burger was more savory and spicy than sweet. He saw specks of chili flakes which accounted for the bit of heat he tasted.   

III. The Sides

Some otherwise great burger places serve up some rather unimpressive fries. (I’m looking at you, In-N-Out.  I may try to placate myself by ordering them done medium well, but we both know we’re not fooling anyone into thinking those are good fries.)

We’re happy to report that these fries were solidly good fries.  Crunchy and crispy outsides, fluffy insides, nicely seasoned, and stayed tasty even when they cooled down.  The plain fries, served with a side of ketchup, were properly salted and had a great texture.  The truffle fries, served with a truffle dip, were deemed “not too truffle-y” by Trev, since he could actually taste the fries and not just an overpowering flavor of mushroom.  The garlic fries were covered in a garlic aioli sauce, with little bits of garlic.  The portions were also generous for the price, particularly for LA.

IV. Miscellaneous

Amboy was opened in 2020 and is located in the Far East Plaza in Chinatown, in Chego’s old spot.  Orders are made at the counter, and there is limited indoor and outdoor seating.  Service was very good – we were checked up on a couple of times after receiving our food, which is unexpected for this type of casual service restaurant.  Drinks are available in cans and there is no complementary tap water, so bring your own if you’re thrifty but enjoy being hydrated.  They also seem to be environmentally conscious, as everything is served in paper products and they have recycling bins available.

Their menu also includes several different melts and hotdogs, as well as a mysteriously advertised option called a “Chester”.

I didn’t know this until researching for this review, but amboy is a term for a Filipino raised in America.  Per his cookbook bio, Alvin Cailan (the chef behind Amboy) grew up in East LA feeling not American enough to be an American but not Filipino enough to be Filipino, thus identifying with the term amboy.

V. Value

The members were asked how much they would pay for their burgers.  These were the ratings and value given by the crew:

Me: 4.8, $16

Wayne: 4.5, $10

Angela: 4.7, $16

DK. 4.8, $17.50

Trev: 4.8, $18

VI. Verdict

I think it’s safe to say that we can recommend Amboy for a great meal of burgers and fries.  Everything we tried seemed to be very thoughtfully considered and executed, and we all left satisfied and happy. 

A visit was long overdue, so kudos to DK for making it an official Burger Crew choice!

Next Burger Crew meeting is scheduled for Sunday, 5/5 at Ban Ban Burgers. 

Burger Crew meeting called to order on Saturday, October 14th at 12p.

Members in attendance: Angela, Trevor, Wayne, DK, and me (Innie).

Special guest: Marissa

Special canine: Molly

I. Ordering

Bun and Blanket has a pretty extensive menu that includes a variety of smash burgers, stuffed burgers, and vegetarian/vegan options.  The smash burger is offered as a single, double, or triple patty, and comes with American cheese, pickles, grilled and raw onions, and ketchup and mustard. The stuffed burger offerings consists of the Gogi-Gooey (bulgogi-stuffed), Quesabirria (braised beef), BBQ pulled pork, and Cali Juicy Lucy.

Trev and Angela ordered a double smash burger ($10.50) with lemon pepper fries (+$3.50 as a combo), and a Quesabirria stuffed burger ($15). 

Wayne ordered a triple smash burger ($13.50) with plain fries (+$3). 

DK and Marissa ordered a single smash burger ($7.50) with an add on of spicy jalapeno relish (+$.50), and Birria fries ($15). 

I also ordered a single smash burger with spicy jalapeno relish and a side of lemon pepper fries. 

Molly barked out an order of a single puppy patty ($5).

II. Burgers

The burger patties, at least on this day, didn’t have the lace skirt that we love to see on smash patties.  DK had scouted this location a few times before the meeting and mentioned that they usually have a great sear and smash. In fact, it was one of the things that caught his attention during his previous trips, and had inspired fond memories of the legendary lace on the Region burger in Chicago.  Maybe they were rushed on the day of our meeting, or (our preferred theory) the person manning the grill was feeling too zen and couldn’t muster the anger to smash the patties to lacy perfection.

The inclusion of mustard in the smash burgers was something that we all noticed and really enjoyed.  We discussed how most mustard-forward burgers that we’ve tried tended to remind us of McDonald’s burgers in composition, and this one was no exception.  The B&B smash burger tasted like a superior smash-pattied version of a McDonald’s double cheeseburger.  We particularly enjoyed the abundance of pickles in this burger versus it’s McDonald’s counterpart.  The generously dispersed pickles in the Bun and Blanket burgers were far more enjoyable than McDonald’s 2 miserly slices of, in DK’s poetic words,  “late stage geriatric pickles”.

DK and I both added jalapeno relish to our single smash burgers, and we agreed that it had a great balance of spiciness and flavor.  It was hard to discern what exactly the relish was made of (besides jalapenos of course), but DK thought it was akin to a salsa verde without the cilantro.

We all ordered some variant of the smash burger (single/double/triple), but we all were satisfied with our personal choices of meat to burger ratio. 

The Quesabirria burger was a whole different animal than the smash burgers.  It was a thick burger patty that was stuffed with braised beef that had been marinated with with ancho and guarillo chilis, and topped with pepperjack cheese, cilantro, onions, radish, salsa, and Mexican crema, and served with a side of consomme.  Angela said that the birria was good, just underseasoned.  The burger really needed to be dipped in the consomme/au jus to give it flavor, but that also made the burger soggy.  The pepperjack cheese also tasted underwhelming and nondescript.  What was impressive, however, was that the patty still managed to have some medium rare parts, and both Trev and Angela thought that stuffing the meat inside made the whole burger much less messy to eat. 

Molly, who has been watching her cholesterol, brought some oatmeal to eat, and supplemented it with a puppy patty (5 oz of unseasoned ground beef).  She was so happy with her patty that she had no words.

III. Sides

The texture of the fries generally held up well, and stayed crispy throughout our meal, although Wayne’s fries were a bit too well done, and were crunchy rather than crispy.  We really liked the flavor and novelty of the lemon pepper fries, which bordered on the cusp of being overly salty, but were addicting in a potato chip kind of way.

The Quesabirria fries had some of the same issues as the burger.  The birria was again underseasoned, and needed the consomme to be flavorful.  In addition, the fries couldn’t really hold up to the heft of the toppings and became soggy very quickly.  The cheese that accompanied the Birria fries was an improvement from the pepperjack cheese in the Quesabirria burger, and was a lot gooier and more savory.

IV. Miscellaneous

Bun and Blanket is a permanent food truck at the Paperback Brewing Co.  The brewery had some tasty beers, although their offerings are heavily skewed towards IPAs (in case that is or isn’t your preference).  The tasting room is a large hangar, with an insulated roof and large open doors.  There was a decent amount of seating, but they filled up fairly quickly as our meeting progressed.  As we left, our seats were quickly snapped up by waiting patrons.  Because of the open doors and possibly the heat of the day, we noticed some flies hanging around.  It also did start getting pretty warm towards the end of our meeting, despite the insulated ceiling.

The truck was scheduled to be open at 12p that day, but ended up opening closer to 12:30p.  We didn’t mind much since we were in good company, but it may be something to keep in mind if you’re on a tight schedule.  After ordering, the food came out in a very reasonable time.  Parking is available on the street.

V. Value

Here are the value and ratings that were given by the crew:

Innie: 3.5, $10

Trev: 4.1, $8.99

Wayne: 3.8, $13

Angela: 3.1, $10

DK: 4.0, $11

VI. Verdict

We had a great time at Bun and Blanket!  Your experience may vary depending on the company you keep, but the burgers were well-priced and satisfying, the beer was tasty, and the ambiance was chill.  Great choice by DK!

Next Burger Crew meeting is scheduled for Saturday, 11/11 at Easy Street Burgers, with a special appearance by Sumana and Will!

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Burger Crew meeting called to order on Saturday, July 8, 2023, at 8:30p.

Members in attendance: Angela, Trevor, Wayne, DK, Sumana, and me (Innie).

Special guests: Chris, Marissa, and Will

Petit hamburger au fromage: Lucy

I. Ordering

The Loyalist has 2 burger options: The Classic Cheeseburger (smash patty, onion gastrique, special sauce, potato bun with side of frites) for $25, and The Loyalist OG Cheeseburger (pickled and charred onion, sesame bun with a side of frites) also for $25. 

Trevor and Angela shared the Loyalist OG burger for their main course, finishing with a dessert course of the Classic burger.  Sumana ordered both the Classic and Loyalist (for science).  DK, Wayne, and I all ordered the Loyalist.  Wayne also supplemented his meal by appropriating a bite of Sumana’s Classic burger.

II. Burgers

Both burgers were amazing in their own rights. 

The Classic was smash patty style burger that really lived up to its name and delivered on its description.  The members reported a great smash, with crispy sear and edges, and a good balance of savory richness and acid.  Wayne declared it to be the peak McDonalds cheeseburger experience, and Sumana agreed that it was thoroughly satisfying and enjoyable.  The potato buns had a good chew.  The sauce was thousand island style, and it balanced well with the pickled onions.

The Loyalist OG burger came with a thicker patty, still with an impressive sear, and great beefy flavor.  The Loyalist (the establishment, not the burger) really delivered on the meat quality, because we all agreed that the patties here were top notch.  The Loyalist (the burger, not the establishment) was very rich, but in a satisfying way, much like the famous Au Cheval burger.  The Loyalist burger may have even had a step up on Au Cheval, having more pickle and acid to balance the richness of the meat.  The sesame buns had multiple rounds of compliments, having a nice, chewy texture and lots of sesame seeds.  The chive onion aioli was delicious and added a great depth of flavor.  Angela and DK really liked the pickles, which was surprising since they were sweeter than their usual preference.

Neither burger had any lettuce or tomatoes, but no one seemed to miss their absence.

As for which burger was better, that discussion may rank as one of our S-tier disagreements in Burger Crew history (alongside our other long standing Pickle Preferences and Bacon Doneness disputes):

Trev chimed that the Classic was being overhyped. 

Sumana thought the Loyalist was a bit too mushy in texture and preferred the crispiness of the Classic, but DK thought the mayo, cheese, and thickness of the Loyalist’s patty combined to be mushy in a satisfying way. 

Wayne had a bite of Sumana’s Classic before eating his Loyalist and wished he had gotten the Classic instead.

Angela thought the Loyalist was meatier in flavor than the Classic.

As the documentarian of this review, and having enjoyed only the Loyalist burger without point of comparison to the Classic, I ate some proverbial popcorn and watched the brawl unfold.

Angela posited that there could be an order effect in place that was causing the division amongst our ranks.  Trevor and Angela both had the Loyalist first before having their Classic, and much preferred the Loyalist.  Wayne and Sumana, who preferred the Classic, tasted that burger first.  It really gives credit to the establishment that they created two completely different burgers that magically made everyone fall for the first bite they had.

III. Sides

The fries (“frites”) that came with each burger were of the double-fried Yukon Gold variety, and were very good.  They stayed crispy long into the meal, which is always appreciated.  They came served with the same onion aioli that is spread on the Loyalist OG burger.

IV. Miscellaneous

The Loyalist served us some well crafted cocktails, and we loved the cool vibe of the restaurant and bar. It seems like a great chill counterpart to its fancier Michelin starred sister restaurant upstairs.  They even have a dart room, as observed by Sumana during a quick stroll. 

The service was awesome, both by our server, Judy, and who(m)ever was working the reservations.  We originally had 2 smaller, separate reservations held by Angela and Sumana due to the limited offerings on Open Table.  However, Angela received a pre-reservation questionnaire from the restaurant, which included a question asking if any special event was being celebrated.  Angela commented that we were a group of friends travelling from Los Angeles to eat burgers, and that her party was with the Sumana group.  They were able to combine the two and sat us all together in a large booth.  It’s nice to see that they listen to all those questionnaire responses and try to accommodate based on the responses!

Small Cheval, the secondary location of Au Cheval, is the next block over, making it an opportune place to have a dessert burger!

V. Value/Ratings

The members were asked how much they would pay for their burgers and what their ratings were.

Me: 4.2/ $15

DK: 4.0/ $17

Wayne: 4.5/ $13

Sumana: 4.3

Trev: 4.9/ $17

Angela: 5.0/ $20

Chicago is serving up a great batting average of amazing burgers!  Next stop, Owen & Engine.

Burger Crew Meeting called to order on Saturday, July 8 at 11am (6th location – Burger Crew Does Chicago)

Members in attendance: Angela d., Trevor Y., Sumana S., Wayne T., Dennis K., and Innie C.
Slider members in attendance: Marty, Lucy
Guests: Chris Y., Marissa G.

I. Ordering
The menu at The Region is in desperate need of a Trader Joe’s chalkboard artist. You’d never guess that this small, arguably-hole-in-the-wall type establishment would serve some of the best burgers in Chicago, and perhaps one of the better smash burgers in the country… side. Almost got carried away there.

Here’s what we ate:
– Trev and Angela ordered the Single Cheese ($10.50) with bacon (+$2.50) and grilled onions (+$0.50) with a side of fried pickles ($8.50)
– Sumana ordered the Diggity Dos ($15.75) with bacon (+$2.50) and insanity (+$1.00)
– Wayne ordered the Diggity Dos ($15.75)
– Innie ordered the Single Cheese ($10.50) with a side of fries ($6.95)
– I ordered the Single Cheese ($10.50) with jalapenos (+$1.00)

II. The Burgers
These burgers stole our hearts. Cooked to order, just like back in our homeland. The patties were stretched to their limits and the resulting meat skirt, lace, whatever you want to call it, was crispy, caramelized, beef candy.

We asked our dear friend Ron Swason (not ChatGPT!) to write a review of their burgers and here’s what he said on the voicemail that we, in our shortsightedness, have since deleted:

"Son, I recently tackled a burger that was nothing short of a meaty rebellion. The patty, wide as a barn door, threatened to overshadow the buns entirely. It was so crispy you could hear the crunch echo through the wilderness, and hotter than a campfire on a chilly night. But here's where the burger gods failed us – the cheese. It was scarcer than a vegetarian at a butcher shop. If you want a burger with a side of adventure and don't mind taking matters into your own cheese-loving hands, give it a shot. Just remember, real men bring their own cheese to the party."

It’s true. The burger does need more cheese.

III. The Sides
Innie ordered the fries and said they were just okay. Obviously, in Chicago we were nowhere close to France, so expectations were low going in.

As for the fried pickles, well we asked a pickle expert:

Eh, what's up, doc? So, I tried these fried pickle spears, and, you know, they're a real hoot! Crispy on the outside, like a carrot after a workout, and inside, it's pickle pandemonium! But here's the trick, folks, you gotta be as patient as a tortoise racing a hare, or else you'll end up with a mouthful of pickle juice hotter than Yosemite Sam's temper. So, be vewy, vewy careful, and enjoy your pickle adventure, pal!

IV. Miscellaneous
There are like maybe ten seats inside. There’s a patio too which I’ve heard is great when the AQI is 100 or above. The higher the number, the better… always. The staff was very patient with us; the guy taking our orders answered the same questions over and over because we didn’t game plan enough amongst ourselves. And there are a couple of cold spots inside — look for the vents if you want to avoid the arctic winds.

V. Value
I asked the members how much they would pay for their burgers. The responses ranged anywhere from $9.00 to $16, slightly below their prices. Gotta love inflation and corporate greed. Oh wait, we’re supposed to leave on a positive note!

VI. The Verdict
If you’re looking for a pretty little thing wearing an oversized meat skirt, look no further. The ratings: 3.8, 4.1, 4.4, 4.6, 4.7, 4.8

Next stop: The Loyalist

Burger Crew meeting called to order on Thursday, July 6, 2023, at 11a.

Members in attendance: Angela, Trevor, Sumana, Wayne, DK, and me (Innie).

Special guests: Chris, Marissa, and Will

Burgermeisters-in-training: Marty and Lucy

It was three long years in the making, but Burger Crew finally made it to Chicago!  From the time we initially planned on making Chicago our annual burger destination trip back in 2020, the crew collectively went through a global pandemic, the births of 2 burger crew babies, the addition of a burger crew pup, a lots and lots of (local) burgers.

Au Cheval was the inaugural burger of the 2023 Chicago Burger Crew trip, and it came with high expectations. Of all the hyped burgers in the city, Au Cheval likely has the longest history of rave reviews.  It was on our radar back when we initially planned out our 2020 trip, and we were relieved that it survived the restaurant industry’s rough waters amidst the pandemic.  We all arrived eager to eat and ready to share our war stories of flying into Midway. (Let’s just say that some of the crew were blessed to fly with the Han Solo of Southwest pilots, and some of us were not.  A detour to Minneapolis and 3 extra hours on a plane later, the rest of us arrived; tired, hungry, and ready to eat some burgers!)

I. Ordering

Au Cheval keeps a pretty tight list of burgers on their menu: single cheeseburger and double cheeseburger.  For reasons I still don’t quite understand, the “single” is 2 patties, and the “double” has 3.  Apparently, this is a “diner style” of patty mathematics, but I hadn’t heard of it before.  Perhaps the Midwest is just more generous with their meat products than us Californians are.

A single cheeseburger sets you back $14.99, while a double is $16.99.  Optional add-ons are bacon ($6.99) and egg ($2.99).

Trev ordered a single cheeseburger with both egg and bacon. Angela ordered a gluten free single cheeseburger with bacon, which substitutes the buns with hash browns.  Wayne ordered a double cheeseburger, DK ordered a single with bacon, Sumana ordered a single with bacon and a double, and I ordered a single with bacon.

II. Burgers

It’s easy to assume that the star of a burger is always the meat/patties, but I think the beauty of Au Cheval’s burger was how every component balanced and worked with each other.  Each element was delicious in their own subtle way, but the sum tasted even greater than its parts.

The patties were juicy, rich, and nicely seasoned.  Each patty delivered a great sear, with little crunchy bits of browned beef between the patties. (Credit to Sumana for that revelatory way of interpreting a good sear!) There was a slice of melty cheese for each patty, which really amped up the richness and indulgence of the burger.  The buns were slightly sweet and toasted on both the tops and bottoms, which stood up really well to the juiciness of the patties.  No soggy bottoms here!

Angela’s GF version of the burger came with an impressively thick slab of hashbrowns instead of the buns.  The potatoes were finely grated, fried golden brown, and had a texture similar to crispy rice. Angela thought they were a great option for those who needed to avoid gluten, but much preferred the buns.  She also noted that the gluten-free version seemed to have much less burger sauce than the gluten-full counterpart.

Moving on to add-ons, the candied bacon was thickly sliced and caramelized with a sweet glaze.  The sunny side up egg had the perfect level of yolk doneness, where it added creaminess without running all over.  Trev noted that the egg’s whites were the exact diameter of the burger.  Nice attention to detail by Au Cheval!

DK’s burger had too much mayo/dijonnaise.  Fortunately for us, but unfortunately for DK, the rest of us didn’t notice the same issue. 

III. Sides

The fries were crispy, light golden and seasoned well.  They were served with a side of mayo, which prompted some of the crew to compare them to Belgian frites.  All in all, solid fries to accompany a solid burger.

IV. Miscellaneous

Au Cheval does not offer reservations, and all members of the party must be present before they seat a group.  We didn’t have much of a wait since we went on a Thursday morning, but long lines are common for this A-lister of a burger.  Bathrooms were clean, and the beer list was good.  What more could anyone ask for?

V, Value

Here are the value and ratings given by the crew:

Me: $16/4.2

Trev: $18/4.8

Angela: $16/4.0

Wayne: $17/4.7

DK: $18/3.8

Sumana: 4.8

VI. Verdict

On the last day of our Burger Crew Chicago trip, Trevor asked all of us what our favorite burgers were. I didn’t have a definitive answer then, but thinking back on it, I think Au Cheval was my top pick of the Chicago burgers.  It was a great location to start off our long awaited Chicago tour, and (spoiler alert) was the first of many great burgers on the trip!

Burger Crew meeting called to order on Saturday, April 8, 2023 at 12pm (DK’s pick).

Members in attendance: Angela, Trev, Wayne, DK, and me, Innie
Next gen Burger Crew: Marty, Ellis
Special guest: Marissa

I.  Ordering

Moo’s Craft Barbeque offers 2 different burgers on their BBQ-centric menu: Thicc Smoked Burger and Rampart Thicc Chili Burger.  The Thicc Smoked Burger (house made dill pickles, signature aioli, smoked patty , American cheese, thinly sliced onions on a potato bun) is offered daily for $16.  The Rampart Thicc Chili Burger (Smoked Prime Brisket Chili Cheese Burger: yellow mustard, scratch made dill pickles, smoked patty, american cheese, diced onions, topped with Texas Chili on a potato bun) is available only on Friday – Sunday for $17.  The lines at this restaurant can get pretty long, so we all ordered in advance on their website to pick up right when they opened on Saturday (more on that later…)

All of us ordered the Thicc Smoked Burger with “sides” various BBQ accouterments.  

II. Burgers

These patties indeed live up to their Thicc moniker. These were hefty beef patties, possibly sous-vided from how tender they were.  The seasoning was very peppery and reminded us of the kind of flavor you’d get from a pastrami.   

There wasn’t much of a sear on the burger, and although the tenderness of the meat was impressive, we missed the texture and flavor from the maillard reaction we get with a good char.  There were thinly sliced onions and some pickles but the overall texture was a bit too soft and uniform for our preferences. The richness of the burger would have benefited from more acid, and the softness of the patty and bun could have been nicely offset with more onion, pickle, or anything that added a crunch factor.  

III. Sides

There were fries on the menu, but this place was all about the BBQ.  When in Rome, forget the fries and go for the smoked meats.  I’m pretty sure that’s how the saying goes.

Between the group, we sampled their pulled pork, Korean sticky glazed pork belly, and the brisket.  Their pulled pork was pretty standard, but the brisket was our favorite.  The Korean sticky glazed pork belly was fatty and juicy in all the best ways, and the glaze was super flavorful; sweet, tangy and slightly spicy.  In true Asian fashion, Angela said it would be pretty incredible with some rice.  And if that’s not Asian enough, I suggest adding some kimchi to that mix.

Besides the BBQ, the group also ordered the Fritos pie, esquites (Mexican street corn), and the mac and cheese.  The Fritos pie was as salty and rich as expected and delivered on its promise to be a satisfying vehicle for cheese, chili, and sour cream.  Trev thought there was some spice in the esquites (possibly jalapenos?), but Angela disagreed.  The mac and cheese was deemed fantastic, and was super cheesy with a nice crust.

IV. Miscellaneous

There is both indoor and outdoor seating available.  The line for ordering can get pretty long depending on the time of day/week.

We did collectively order in advance for pickup to avoid the long wait times, but incorrectly assumed that there wouldn’t be a problem eating our orders onsite.  Our intrepid leader, DK, was approached two different times by individuals working there and was told that it was highly discouraged, since they were generally too busy to accommodate takeout orders onsite.  In short, not a recommended hack to save time (unless you actually do take it to go!)

Parking wasn’t too difficult, and we all managed to find neighborhood parking around the corner from the restaurant.

V. Value

The members were asked how much they would pay for their burgers. Our answers ranged from $13 to $17, with an average of $14.80, a little less than their actual prices.

VI. Verdict

Our scores were 3.3, 3.6, 3.8, 4.2, and 4.5.  A few of us liked the Thicc burger more than others, but we all agree that you can’t lose with the BBQ (particularly the brisket!)  Super fun and interesting find by DK!

Next Burger Crew meeting will be held on Sunday, May 21, at Trophies Burger Club.