Serious Eats - seriouseats.com

You know, I was traveling through Milwaukee and had a double at the AIRPORT location...they even asked how I wanted it cooked - Med or Well. Of course chose medium. It was perfect. It did have a nice char-grill taste to it, perfect cheese composition/melting. A little short on the lettuce, tomato and pickle, but it was VERY tasty! My bet is that it's better than anything else at that airport, and significantly better than a couple of "notable" burgers I had in Chicago - Hackney's, Billy Goat...

The Santa Margherita is BY FAR the most over-hyped , over priced of the lot. Any Alsacian would be a better choice.

Faidley's for crabcakes and Candlers, down Annapolis way for steamed blue crabs...awesome.

Honestly, Paul Masson makes a great Brandy for the price. While not a Remy XO or the like, it's very drinkable

How does Mario Batali not make this list???

Now THAT is what I call onion rings...not a big ole hunk of onion with peel-away crust, that doesn't get cooked thru.

I would never cut the cantaloupe that way...I half the melon, halve them again, then again...into wedges 1-1 1/12 inches thick at the widest. The take a filet knife or boning knife and make a horizontal cut separating the rind from the fruit. Much faster.

They must do it better in LA. Honestly, I really wanted to like the Fatburger in Atlanta as it was new, different, etc. But out of 10 points, here's my ratings history:

6, 5,4,3,2,1....Just didn't do it for me.

Man it's been awhile since I've thought of that. My Mom used ground beef and it was pretty tasty...no nutmeg though, but hey, I was a kid. Pretty much the same recipe for biscuits and gravy, but using country sausage of course. Um...great breakfast for the 'snowbound'!

Got to have either Jalapeno or Serrano chiles.

I have to tell you...I went to Chris Madrid's on Saturday the 26th in great anticipation of a killer burger. I was SO VERY disappointed. The burger was almost burnt to a crisp, dry enough that I literally had to take a sip of my drink with every bite. Had a macho cheeseburger - American Cheese. Had no seasoning at all. And the fries...rubbery and unsalted would be a good description.

Should have gone to Whataburger.

GB

Best thing is to steam the potatoes, rinsing them about 10 minutes in and returning to the steam. It rinses starch off and keeps them from being 'gluey'. I agree that this recipe calls for WAY lots of butter and cream. I believe overkill, but what the heck. Oh, and a ricer the way to go.

Preferred in this order...from bottom to top:

Bottom of bun - toasted
French's mustard
Burger patty
American Cheese
Onion slice - no more than 1/4" thick - raw, full slice
Pickles - sufficient to cover the onion
Tomato - 1/4 thick sufficient to cover the almost all of the patty. If 2 slices needed, thinner slice
Iceburg lettuce
Mayo
Top of bun - toasted

NEVER ketchup. That's for fries.