Home Cookin’: The Chinese Takeout Burger Topped With Sriracha Ketchup

As the days get shorter and the air a bit crisper up here in PA, the odds of foregoing preparing a home cooked dinner and ordering Chinese takeout instead have increased.  This quick recipe came about the day after a recent takeout night and we resurrected it this evening for dinner with some friends.  It is a dead simple recipe which produces a quirky take on familiar fare and, when combined with Sriracha Ketchup, makes for a darn good burger.

The taste?  Take everything you love about bacon on a burger and then sugar that up about 200%. By itself, honey boneless spareribs may be the most addictive item on any Chinese menu (and easily account for 2/3 of my repenting on Yom Kippur)  and as served here (chopped up and mingled with high quality beef) it follows along the lines of the trend led by so many “name chefs” adding different cuts of meats into their burgers (not just on them).  The spicy ketchup cuts down the sweetness a bit and provides a tease of heat to take this burger to the next level.

Recipe:

Rough #’s here, but any combination of these ingredients will produce more than passable results.

1 lb. ground beef (we used “all-natural” Hillacres Pride beef purchased at our local farmer’s market)

1/4 lb honey boneless spareribs  from Pak Yue (which is a fun name to say but always sounds confrontational when they answer the phone)

2 tablespoons of Oyster Sauce

Dice the pork into very small slivers then combine all ingredients in a bowl, mix lightly but well and then form patties (we made slider sized burgers).  As mentioned earlier on this blog, and ripped from the pages of John Torode’s book “Beef and other bovine matters,” when using the oyster sauce you can omit salt from the recipe.  The oyster sauce provides you with the tang you are looking for and keeps the burgers incredibly moist.

Siracha-Ketchup

3 parts ketchup

1 part Sriracha

As shown cooked on the gas grille and served on Martin’s Whole Wheat Potato Rolls.

Filed under: Burger, Burger Geek, Burger Recipe, Chinese Takeout, Family, Grass-Fed, Hamburger, Healthy, Marc Sanders, Martin's Potato Rolls, Meat in Meat, Organic, Recipe, Recipes, Sliders, Weird Burgers

Ithaca, NY: Louie’s Lunch’s Bo Burger

500 Thurston Ave

Ithaca, NY 14850-2434

(607) 257-4649

You’d probably be excused for confusing Louie’s Lunch with Louis’ Lunch, the venerable Connecticut restaurant which claims to be the birthplace of the hamburger. Both have Ivy League links (Louis’ Lunch is in New Haven, home of Yale, while Louie’s Lunch sits on the north campus of Cornell in Ithaca, NY), both are mobile (Louis’s moved four times before settling into its current location and Louie’s has four wheels and thus can move at any moment – though there are a bunch of wires to unhook from the light pole and something that looks curiously like coax cable) and oh yeah, both serve darn nice, lo-fi burgers.

With lineage dating back to 1918, the current Louie’s Lunch truck sets up shop seven days a week to satiate the late night cravings of our country’s future doctors, lawyers, jock-rockers (Huey Lewis) and surgeon generals (oh yeah I’m talking about you C. Everett Koop).  Until 3 am (except Sunday nights when they retire at the modest hour of midnight) students in various states of stress and/or inebriation can hit up this mobile c-store for cold drinks, hot coffee, energy shots, candy bars and of course – burgers.

Back in college at the much less educationally challenging (though no less hilly) Mansfield University, I discovered the Bo Burger, a griddled hamburger topped with cheese and a fried egg. To this day, no single dish has screamed “college” to me as much as this combination which I used to enjoy at the local truck stop affectionately known as Greasy Eddie’s, and so when I saw the Bo Burger listing on the starboard side menu of the truck I jumped at the chance to reminisce about my own college years.

Louie’s version featured about 1/4 lb of griddled beef, resting on some white American cheese and topped with a nicely cooked egg.  Health departments be damned for their insistence that eggs cannot be runny, but kudos to the flat-top chef who brought this oeuf in just on the cooked through side, avoiding that rubbery, overcooked state.  The Bo Burgers of my youth were served on squishy white buns, but this being Ithaca (home of Moosewood and macrobiotic jerky) my Bo was served on a whole grain bun flecked with oats…a bit odd, but good; almost allowing me to dream for a second that this burger was kissed by Mother Earth herself and thus filled with only healthful vitamins and minerals (reality check – it is in actuality a glorious greasebomb of a burger!).

Served with a smile by an actual Cornell student, I give this burger high marks for both quality and history.  For years I have been fascinated by the idea of making decent burgers in a food truck and as mentioned on this site before, my own bucket list includes opening a mobile burger shop called “Burgatory” (ideally parked on City Ave in Philadelphia half-way between the Catholic Seminary and the Hebrew Yeshiva).  Louie’s provides further proof that good burgers can come from just about anywhere and thousands of Cornell grads no doubt have fond memories of placing their own late-night orders at Louie’s window.

The Louie’s folks have done a great job of cataloging their own history on their web site.  For more details on the various iterations of the lunch truck and pictures of through the years, click here.

This is the first of a four part series ingeniously titled “Burgers I Ate While In The Finger Lakes Region A Few Weeks Ago.”  Future installments will include entries from a winery, a creamery and the epicenter of the gourmet vegetarian movement.  Stay tuned.

Filed under: Bo Burger, Burger Geek, Burgers I Ate While In The Finger Lakes Region A Few Weeks Ago, Cornell, Hamburger, Hamburger Vacation 2009, Ithaca, Marc Sanders, Mobile Food Truck, Real Retro, Upstate New York

Home Cookin’: The Mar-A-Lago Turkey Burger

To put it lightly, I am not a fan of Oprah and as such I had an immediate prejudice against this recipe when my lovely wife mentioned she was going to prepare some for me to grill for dinner the other night.  Not sure of the complete back story on this…apparently Oprah ate this burger at Donald Trump’s Mar-A-Lago resort, begged for the recipe for herself and then shared it with her TV audience.

Recipe here via Oprah.com (ugh!)

The best part of this burger might be the use of the mango chutney.  Clearly not a common burger ingredient, it keeps the burger juicy (which is often an issue when cooking a turkey burger and relying on your mom’s advice about cooking turkey until it is done aka completely dried out) without imparting too much fruity flavor.  The apples and scallions are nice touches, too.

Additional notes: Finally got the BBQ up to a high enough temp to land some grill marks on the burgers – a geeky thing that fills me with pride…Potato rolls are the bacon of the baked goods industry, they just make everything taste better…Pull back on the salt a bit, you aren’t going to draw out any beefy flavor by loading up the sodium so you might use this as an opportunity to back off…Bought the corn at Root’s Market the other day, which is a completely chaotic Amish/Farmer’s market nowhere near where you or I live (which is a shame)…For those that know me personally, the addition of a mini-van to our driveway and now my reviewing a recipe promoted by Oprah means that yes, I have officially given up. The old Marc was a lot of fun – remember the good times and pour one out for me.

Filed under: Burger, Burger Recipe, Chutney, Family, Hamburger, Marc Sanders, Martin's Potato Rolls, Oprah, Recipe, Recipes, Root's Market, Trump, Turkey Burger, Wait a second did he just say Oprah?

Bonus Footage: Dissecting Picahna Grill Lanchonete’s X-Tudo Hamburger

Now you can try to authentically recreate this baby at home.  Still no sign of the mysterious 11th ingredient (only available in Portuguese).  Enjoy!

Filed under: Brazilian Burgers, Burger, Burger Dissection, Cheeseburger, Fried Ham, Hamburger, Marc Sanders, Meat On Meat, Opportunity Of A Lifetime, Philly Burgers

Philadelphia, PA: Picanha Grill Lanchonete’s X-Tudo Hamburger

Picanha Grill Lanchonete (yes, that is spelled correctly)

7638 Castor Ave

Philadelphia, PA 19152-3623

(215) 745-5555

The best new burger in Philadelphia is an absolute mess!  An ungodly train wreck of ingredients served to you in a location devoid of glitz, glamor, panache or any of the other adjectives our beloved city’s slew of worthy new burger joints can lay claim to.  It is primal, carnal, evil and glorious.  It is more Ronaldo than Ronald.  It is 5 inches tall and a hemisphere of flavor wide.  It is the reason I may never have to venture into Newark, NJ again.

I present to you the X-Tudo Hamburger-

Hubcap-sized sesame seeded roll – check

Beefy grilled patty – check

Gooey mozzarella cheese – check

Perfectly fried egg – check

Leafy green lettuce – check

Fire-engine red tomato – check

Fried slices of boiled ham – check

Crunchy potato sticks – check

Juicy corn niblets – check

Blasts of mayo and ketchup for good measure – check and check

Game-Set- Match, checkmate, “you sank my battleship“, Yahtzee! and “boom goes the dynamite (as uttered by Cleveland Brown)” all wrapped up in wax paper and delivered piping hot on a plate.

I was first introduced to the concept of Brazilian hamburgers by Jason Perlow’s review of Hamburgao in Newark on his pioneering food/tech site offthebroiler.  After that, and thanks to the coincidence of some of my work locations being in that neck of the woods, I trekked to the Ironbound to get my hands on a Cheese Egg as often as possible.  And whenever possible I dragged others, first my wife and daughter and then later my boss and some work colleagues.  The Brazilian version of a hamburger just rewrites the rules and is guaranteed to be a memorable experience (even if it were bad – and they have never been – it would be memorable for so many reasons including the atmosphere, the language and the ubiquitous pastries).  Now to find a location so close to home serving these gems…needless to say I’m a happy happy guy.

The Picanha Grill Lanchonete is the sister restaurant to Picanha Brazilian Grill, which sits further south on Castor Ave towards Oxford Circle and offers all-you-can-eat rodizio style dining.  In fact, the Lanchonete will be moving next door to the grill later this year, which is good news for anyone visiting from the City or the ‘burbs because it makes the trip about 10 minutes shorter (just off the Roosevelt Boulevard).  It features a long bar with high chairs for eating while watching Brazilian daytime TV and a row of tables for more refined noshing.  In the barren wasteland that is this strip of Castor Ave, the inside of this joint yearns for a hipness above what is both expected and probably attainable considering the rivers of asphalt just steps from any seat in the place.

The menu features several different variations on the kitchen sink theme, with your choice of hamburgers, chicken or hot dogs buried underneath.  Even if this wasn’t a burger blog I’d insist that this be your point of entry to the cuisine as, in my opinion, it provides the perfect foundation (both in shape and taste) for the bevy of toppings which run the gamut from the mundane (lettuce) and mandatory (bacon) to the ridiculous (bananas) and sublime (yes, potato sticks belong on your sandwich!).

My Portuguese is negligible, despite a short period of time living in Rhode Island (where have you gone Vinny Pazienza?), so I am still a bit lost as to how the description of my burger on the bi-lingual menu has more ingredients in Portuguese than English?  (11 items in Portuguese and 10 in English).  I’m jut going to assume the real secret to the deliciousness of this concoction is that magical 11th ingredient which us estrangeiro’s are forbidden to possess (like bikes in the United Arab Emirates  or  that Goethe quote about “…what we cannot understand”).

Eating this burger gracefully is impossible.  Even after cutting it in half (a tactic both to increase one’s ability to grip the darn thing and to cause me to pause long enough to weigh the downside of consuming the whole thing in one sitting) didn’t render it manageable.  An ample supply of napkins were key as were the polite pauses in conversation offered by the server who told me about his family in Sao Paolo and his impressions of Philadelphia after having only been here a short time.

In a year where so many great burger joints have opened in the City, the arrival of Picanha Gill Lanchonete has gone completely unheralded.  Nary a tweet, yelp or peep from a chowhound has tipped off the masses to this joint, and that is a shame.  I hope you’ll stray from your comfort zone at least once to test this place out (or their new location when it opens) because your perception of what makes a great burger will be changed forever.

Additional thoughts…Fries With That Shake’s friend girlscantell needs to diagram this thing for her next set of placemats….the roll at Hamburgao in Newark is a bit different and much better, but it is about an hour and a half away and will set you back $20 in tolls to get there so I am willing to forgive…I was in the area for business and to test out the kosher burger at Holy Land Grill (located just a few doors down).  Not sure if I will ever actually make it there…yes, it is called a hamburger but it has cheese on it, I think cheese is just a given.

Filed under: Big Burgers, Brazilian Burgers, Burger, Burger Perfection, Cheeseburger, Fried Ham, Hamburger, Marc Sanders, Meat On Meat, Newark, Weird Burgers, Where Have You Been My Whole Life?

Burger Book Report: Burger Chef by Scott R. Sanders + Texas burger recommendations

You’ve seen books from the Images of America series thousands of times at your local bookstore, airport, historic landmark gift shop, etc. (there are over 5,000 titles in the series already).  They are paperback books chock-full of black and white pictures of historic towns, neighborhoods and fraternal organizations.  The Burger Chef book is the first one dedicated to a fast food outlet and for sheer historical and pop culture value, the chain is a great choice for this treatment.

First time author Scott R. Sanders uses images he has gathered from Burger Chef  co-founder Frank P. Thomas Jr. (who sadly passed on before the book was published*), several collectors and perhaps the largest collection of Burger Chef memorabilia, Schroeder’s Drive-In in Danville, Illinois, to move along the pretty compelling story of the chain.  Running almost parallel to McDonalds (in philosophy, McD’s set up shop in the big towns and Burger Chef ruled small town America), the chain was a trailblazer in fast food technology and marketing and at one point laid claim to the title of fastest growing fast food chain in the country (and second-largest chain overall behind McDonalds).

As much as I wanted Stacy Perman’s In-N-Out Burger book from earlier this year to be some sort of cosmic event – offering up the secrets to success and worldwide burger adulation with a side order of history, Sanders builds a story here that I think is much more compelling. In less space and really only with pictures, he illustrates Burger Chef’s impact on the industry and in reshaping small town America (now whether that is a good thing is debatable, but with chains that have disappeared we can cut them some slack).  The incredibly personal and candid photos used throughout stamp a real time and place aspect on the story, which ratchets up the nostalgia factor while easing you through the history.

Broken up into 6 sections, the book takes you from the birth of the franchise (like McDonalds, Burger Chef was born out of the technology that  was used in the restaurant – in this case the Sani-Shake and Sani-Broiler designed by chain founders under the General Equipment Company flag), through its growth and ultimate demise, with stops along the way to gawk at store merchandising, promotional items and advertisements.

One of the most interesting sections of the book is about an ill-fated side venture from Burger Chef, the Pied Piper mobile food van.  As shown below, the entire operation was run out of an early 60’s Volkswagen Van.

One innovation from Burger Chef that did stick was the “Fun Meal” which was introduced in 1973 and served as the template for similar offerings at other chains and continues on today as “Happy Meals” or “Kids Meals.”

I had the chance to speak with Scott about some topics not covered in the book.

The last Burger Chef closed in 1996, is there chain today making burgers similar to BC?

The hamburgers at Carl’s Jr. are flame-broiled and taste the closest to what I used to eat at Burger Chef. Burger King used to taste similar, but the flavor of their hamburgers has changed.

Asked if writing a book about burgers caused him to eat more of them…

I don’t think I ate hamburgers more frequently while writing the book, but I was often reminded of how much I missed eating hamburgers at Burger Chef.

Scott is an elementary school teacher in Alvin, Texas and I asked him how his pupils have reacted to the book…

Actually, I did a presentation about Burger Chef and my book for my school last spring, and the reaction of the students was amazing.  They were fascinated by the story of the chain and they all wanted to go out and eat at one of the restaurants.

If you are in Texas, Scott has a few recommendations for burger joints to check out including:

Bellaire Broiler Burger

5216 Bellaire Blvd
Bellaire, TX 77401-3902

The Spot

3204 Seawall Blvd
Galveston, TX 77550-7656

Whataburger

I (Scott) generally consider Whataburger to be the best hamburger chain in the area.

Mooyah

I (Scott) have started eating at a new chain called Mooyah that just opened here.  To order, you fill out a card indicating your choice of hamburger and the toppings you would like.

Burger Chef is available at area bookstores, independent retailers, and on-line retailers, or through Arcadia Publishing at (888)-313-2665 or www.arcadiapublishing.com.

Disclosure: I received a review copy of this book at my request.  I receive no compensation for your purchase and I am not related to Scott R. Sanders, but it is good to know there are other folks named Sanders who appreciate a good story and a burger.

Filed under: Another guy named Sanders who likes burgers?, Bellaire Broiler Burger, Burger, Burger Book Report, Burger Chef, Burgers from a bygone era, Fast Food Chains, Houston, In-N-Out, Marc Sanders, Mobile Food Truck, Mooyah, Scott R. Sanders, The Spot, Whataburger

Scranton, PA: Coney Island Lunch’s Texas Hamburger

Coney Island Lunch

515 Lackawanna Ave

Scranton, PA 18503-2007

Get Directions

(570) 961-9004

* approximate timesO

– texas-wiener.com

I am thoroughly convinced that places like Coney Island Lunch exist in every town, except the ones I have lived in. It is some sort of bizarre Murphy’s Law hybrid that (mercifully) keeps me from eating like this every day of my life (which would no doubt be shortened by easier access to food like this).  Stereotypically retro, with bustling counter service, a handful of booths, limited menu options and friendly staff, luncheonettes like Coney were a dime a dozen just a few decades ago but are sadly a dying breed in the continued “chaining” of our country.

One of my favorite artists and food bloggers, Hawk Krall, just posted a story about another Coney Island in PA, and a quick Google search reveals a “Coney Island Lunch” spot in just about every nook and cranny of the Keystone State, including the bustling hubs of Erie, Shamokin and Johnstown (where I have personally enjoyed their legendary “Sundowner” – a cheeseburger with chopped onions, “Coney Island” chili sauce, mustard and a fried egg). The Scranton version has been around since 1923 when Steve Karampalis, newly arrived from Greece, started serving hot dogs and burgers to the factory workers and railroad men in this bustling industrial hub.

Truth be told (and man it seems to get murky), this Coney Island Lunch isn’t the same one that Scrantonites would have visited back in the 20’s. The joint we popped into on a recent sunny Sunday opened in 1988. This location, across from the “Mall At Steamtown,” claims direct lineage to the original owner (their grandfather was Steve Karampalis) and the original location a few blocks away – where, coincidentally, you will find a similar restaurant named Coney Island Texas Lunch, which recently reopened after a devastating fire (arson suspected). There seems to be a bit of a turf war in the Electric City over the true “original” and at the risk of adding fuel to that fire, I’m gonna have to side with the folks at the new location (Lackawana Ave) as I’d consider the direct family link the lynchpin in making a decision on who can rightfully claim to be the original.

The first thing that arrived at our table was this heaping serving of gravy fries. They could not have been cooked any better, perfectly crisp on the outside and airy inside, these slightly smaller than steak-fry sized spuds were made all the more incredible by the addition of brown (beef) gravy. Toss on some cheese curds and we’d have poutine, but this is Scranton so none of that French stuff here. To me, gravy fries are the classic diner food staple. I can remember many a post little league game meal with my dad at the now dismantled Vale-Rio Diner in Phoenixville, PA where ordering a bowl of gravy fries was de riguer (there’s that French stuff again, note to self: limit the amount of Fancy Nancy books I read to our 3 year old daughter). Back to the program, the gravy fries were a great start and were quickly joined at the table by the above pictured Texas hot dog and Texas hamburger (left to right in your picture, though you’d be hard pressed to tell the difference before biting in).

When the place is called Coney Island Lunch you can expect an emphasis on “Coney Island Chili,” a traditional no-bean chili (not spicy hot either) made with ground beef, onions, tomato paste and the most popular items from your spice rack. A cauldron endlessly simmers in the storefront kitchen waiting to be heaped on top of a hot dog (Berks brand beef dogs sliced in half if you are keeping score at home) or burger (pretty good beefy patty, though to be honest it really is just a delivery vehicle for the toppings) along with a mound of diced onions and a slathering of Dusseldorf mustard (applied almost artistically, paint brush style during the lightning fast construction phase). Both dogs and burgers are served on the same fresh, pillowy rolls, made by Scranton’s own National Bakery.  Slightly hard on the outside, these buns are sturdy enough to help avoid a complete toppings blowout disaster and ensure that you get every bite of the delicious chili.

Filed under: All About The Sauce, Burger, Burgernomics, Coney Island Chili, Fries, Hamburger, Johnstown, Marc Sanders, Meat On Meat, Mr. Pibb, Phoenixville, Pie, Real Retro, Scranton

Philadelphia, PA: P.Y.T.’s “P.Y.T. Burger”

P.Y.T.
The Piazza at Schmidt’s
1050 N Hancock St
Philadelphia, PA 19123

(215) 268-7825

A few people are talking about this place online…just a few – read here, here, here,  here, here, here, here, here, here, here, here, here, here, here, here (the rest of the world still has Crystal Pepsi?  Seriously?  Damn!), here, here, here, here and oh, here.   Holy word of mouth!  Well, if there is one thing legendary Philly party-promoter Tommy Up knows how to do it is get people talking and with his latest venture, the uber-hip restaurant/lounge P.Y.T., it is clear another thing Up can do really well is run a burger joint.

Self-described as a California style burger bar, P.Y.T. as a concept is well thought out and its location in the middle of Bart Blatstein’s Piazza At Schmidt’s is both ideal and logical.  Indoor seating in stylish booths and at the sleek bar will be more popular in colder months, but on a gorgeous day like we had (a rare example of the idea that it is “Always Sunny in Philadelphia”) the piazza-side tables with lime green umbrellas were the place to be.

I modified my P.Y.T. Burger (toppings are key here) and was able to snap a few pics before eagerly diving in to devour  the 1/3 lb.(ish) of beef blanketed (but not buried or overpowered) with a fried egg (preparation nailed – just the slightest bit of yolk ooze), bacon, lettuce, tomato (bright red!), onions, cheese (great melt) and a devilishly sweet onion & mayo secret sauce (note to Colgate – this would make the perfect toothpaste flavor).  The burger was heavily seasoned and cooked around the range I requested, not pegged, but to the rarer which is a 1000 times better than going too far.  The completed burger stacked pretty high, but everything squished together well and was pretty manageable to eat in mixed company.

As good as the burgers are, the P.Y.T. sign also promotes two other strengths of the restaurant.  If the “T: thing” is the burger and the “Y:young” is the music (djs, Steely Dan’s “Kid Charlemagne” was playing as we were leaving – probably not stereotypical but it worked for a Sunday), then “P: pretty” is a really great way to describe the drinks.

Filed under: Bacon, Big Burgers, Blogroll, Burger, Burgers & Booze, Cheeseburger, Fries, Hamburger, Marc Sanders, Martin's Potato Rolls, Meat On Meat, Philly Burgers

Words Cannot Describe: The Baconzilla from Checkers

Filed under: Bacon, Big Burgers, Blog Post Without Words, Burger, Checkers, Cheese Whiz, Cheeseburger, Coronary, Fast Food Chains, How Am I Not Dead Already?, Marc Sanders, Meat On Meat, Mmmmm Chemicals!, OMFG, Philly Burgers , Shhhhh! Don't Talk...

Wynnewood, PA: Elevation Burger’s Cheeseburger

50 E Wynnewood Rd
Wynnewood, PA 19096-2013
(610) 645-7704

I first posted about Elevation Burger way back in February so needless to say the anticipation has been building for a while on this one…and I am happy to report that Elevation Burger did not disappoint.

With a mantra of “Ingredients Matter,” what many have dubbed the “healthy Five Guys” opened their first store here on the outskirts of Philly over the 4th of July weekend.  It took me a whole 2 days to get down there thanks to holiday festivities but lunchtime Monday was destined to be all about Elevation Burger.

Four of us from work headed over and I was not surprised to run into another burger-loving friend already waiting in the short queue ahead of us.  Word seems to have spread fast as they had a decent lunchtime crowd already for their first work-day service.

I opted for the Cheeseburger, as opposed to the Elevation Burger (1 patty vs 2 patties) and was presented with one of the best upsell attempts I have ever heard…”We find men are more satisfied with the Elevation burger (double) as opposed to just the single.” Ah-hem.  Innuendo aside, I still stuck with the single burger (a rare show of restraint) in order to justify getting a side of fries and a soda.

As you can see from the picture, the burger itself is aesthetically pleasing.  It is clear that they spend a lot of time training their staff to present the product well and I appreciate when a burger joint does that (ex: Shake Shack or In-N-Out) as opposed to just slapping together ingredients.  I ordered my burger with lettuce, tomato and “Elevation Sauce” which I was told was a creamy, light tomato sauce.  Either an homage to INO or even Big Mac sauce, I found that the sauce really didn’t add too much flavor to the package.  It didn’t distract or ruin the taste, just didn’t add that much. To be honest, that is my only complaint.  The burgers at Elevation are 100% organic, grass-fed and free range and you definitely can tell that something is different about the patties.  Well seasoned and served on a squishy bun with a nice hunk of cheddar cheese (non-processed!) my cheeseburger was a winner.  The best part may have been the complete lack of that icky, weighed down feeling (strangely enough this was a negative factor for my co-workers).  The absence of greasiness meant no strong desire for an afternoon nap which could help productivity back at the ranch.

As good as the burger was, I have to say the fries are even better.  Fresh cut shoestring style and crisped up perfectly in 100% olive oil (no trans or saturated fats), these were probably the best fries I’ve had in a long time and everyone in the group agreed they were the highlight of the meal.  A side order was enough for 2 of us to split, though in the future I’d easily order one side just for me because they were that good (perfectly salted, each one tasted like that idealized vision of a McDonald’s fry we conjure up but have only ever experienced maybe once or twice in our lives).

Bonus points for Pibb Xtra as a fountain selection.  Having spent time growing up in the south, seeing Pibb Xtra, which is the “new” name for “Mr. Pibb,” triggered lots of nostalgic memories.  And despite Mitch Hedberg famously maligning Pibb’s lack of advanced education (“Mr. Pibb is a poor imitation of Dr. Pepper. Dude didn’t even get his degree.”) I’d choose it every time over the much fizzier Pepper.

The menu also features fresh-scooped ice cream milk shakes made with Blue Bunny ice cream.  I didn’t have one, but they were hand-dipping a lot of them and I am sure I’ll get around to that at some point (maybe Jess @ Fries With That Shake will beat me to it).

Located half-way between my work and home I am going to have to try hard to avoid filling up one of their “7 Club” cards each week.  Congrats to the team that has been working so hard on getting this location open and good luck to them keeping the steady stream of people coming.  Keep delivering a good product and they will (and the demos of this area seem ideal with a Whole Foods and Trader Joe’s in short driving distance the health-concious bent should play well).

Filed under: Big Burgers, Burger, Burgers In The Burbs, Cheeseburger, Fast Food Chains, Fries, Grass-Fed, Hamburger, Healthy, Main Line, Marc Sanders, McDonalds, Narberth, Organic, Philly Burgers, Wynnewood