Serious Eats - seriouseats.com

This was so much fun to read! I'm glad you had so much fun eating the burger. I'm a cook there and was wondering if you can email the group shot you took.

About the bacon, we recieve the bacon whole, and break it down into squares before we cook it - it would be too hard to cut, it would also mean we would have to cut everything at once, which would take too long and is too hard to store correctly. As far as the taste: its everything you ever wanted from bacon, but didn't know you were allowed to ask for more.

Our chef de cuisine whipped up some corn bread (using my recipe) with a saute of rappini and our homemade chicken sausage prior to service for everyone.

During service I made some spaghetti squash ravioli with a saute of peas and pancetta.

and now that I'm home I've got some buffalo wings and blue cheese working.

Last night I roasted a butternut squash and caramelized some onions. I think I will make a lasagne out of it. I am going to make a Bechamel with sage and black pepper, and I was thinking about using Gruyere as the cheese. any thoughts?

just lovely. look forward to trying it one day...

@maxcriden - Thanks for the compliment. Even though I like the original better than the Smothered the photo of the latter gets me every time.

@williamwest - Thanks so much for the kind words.

@juliebugsmama - Ha! I think the Smothered burger is on the edge of NSFW.

@FamishedFem - Definitely a must try. Rustic Canyon is a restaurant I've really come like for many reasons. One caveat: it can get noisy when busy.

@redfish - No need to wait for heaven!

@AmazonGoddess - Thanks! Though I don't think my mother will approve at my budding "porn" career.

@alosha7777 - Thank you for the compliment!

@hookrilla - Hmm, SF? I'll be doing some burger recon there soon so I will hold off on opining. In the meantime, here is Jen Meiser's recommendation:
http://aht.seriouseats.com/archives/2008/09/spruce-the-best-burger-in-san-francisco-california.html

@wunami - Almost too good.

@Burger365 - I will find out for you and report back with respect to the exact preparation. As for how it ends up - the final frying crisps the bacon.

@SinoSoul - I guess my short answer is I don't think of toppings categorically, but rather assess them on a case to case basis as to how they enhance or detract from the overall enjoyment of the burger. To your specific question - Tavern vs. Rustic - it's not really apples to apples. First off I loved the quality of Tavern's toppings... I wrote in the review:

"The toppings alongside look as pristine and delectable as a high-end house salad. I sample them on their own. The pickles are perhaps the tastiest iteration I’ve come across."

What didn't work for me was how they interacted with the rest of the burger. Again, in the review I wrote:

"The burger's juiciness and fat seem out of step with the added texture (and water) of the toppings."

As for Rustic Canyon, the mass of toppings married with the burger beautifully. Above I wrote:

"The first bite is first kiss headiness: The flavor of the beef, salty and juicy, is awash in a complex of fat and sweetness that is nearly pitch perfect. Even the arugula —a lettuce choice that usually steams into mushy submission—vanquishes me. Its peppery bite, along with the pickle, cuts the sweet of the onions. The rémoulade blends into the flavor experience adding yet another layer fat and desire. The meat manages to hold its own against all these flavors; salty and wonderfully griddled, it has an intense crust that crumbles into each mouthful."

Phew... I guess that's the long answer. While I think the question you posed is answered in the reviews, the underlying question is a great one. What makes for great toppings on a burger? For me, there isn't a singular answer. I try to assess each burger on its merits while not forgetting to acknowledge my prejudices so as to give the best information.

I hope that clears up your confusion!

@carlita - Rustic is about 15 minutes from LAX... just try not to get distracted by the In-N-Out on your way.

@SAKc - Thanks so much. Glad you enjoyed the review!

@iheartcheese - Evan is so interesting. One little tidbit I didn't mention is that his father is an Academy Award winning cinematographer.

@dzhughes - Glad you liked the read, but in the end the real thing is where it's at. This one is definitely worth a try.

@Lvn4life - Nothing cynical about classic potato buns!

Wow... is all I can say. Oh and "Um... Yum..." too. Rustic Canyon is officially on my list thanks to your description which was so gastronomic I felt as though I was eating the burger right along with you. For a second I thought you went to the golf course in Moorpark to review their burger!

Don't know what the comment from SinoSoul is all about. Uh, have you had the burger at Tavern? If not, then just look at the pics of the burger from that review and compare them to the pics of this review. Now do you see? Tavern takes "run it through the garden" to a whole new level.

I never expected to have this much fun reading about burgers.. And what a burger!! Thanks, D, for a great post and mouth watering recommendation.

Q: why tolerate mass toppings on this burger, but eschew the perfectly reasonable vegetation at Tavern?

- an avid (and confused) reader who has sampled at least 50% of AHT's LA burger coverage.

Oh wow...that yolk dripping out like that is so awesome and tasty looking.

It really was AmazonGoddess. Great writing on this one Damon. And wow, what a fantastic burger. Burgers. *Wipes drool*

While I agree that too big for the average mouth us usually a deal breaker, this (increasingly rare) pink on the inside bit of ground deliciousness probably will invade my dreams tonight.
Although I'd probably order the single patty, human mouth sized version.
I can almost smell the deliciousness in that photo.

There is way too much cheese in the portobello fried deal. I had the Double Stack once and removed the shroom. Don't get me wrong, I still ate the fried goodness, just not on the burger. For me a burger is about balance between ingredients, too much gooey cheese. I'll take a Double Shack burger anytime.