I went there today. Walked the two and a half miles (it was along Balboa Park, so I thought why not?). Burger was pretty good, and I think I'll go back there to try some of the other things on their menu, e.g., short ribs, chicken and waffles...

The best burger I've ever had, I think, is still in this place called Big Jones in Chicago. Not many people talk about them though, maybe I just have weird tastes, or maybe people who go to Big Jones don't bother with the burger.

 

Dang. I just went to Big Jones website, and it looks like they tweaked their burger recipe slightly. I may not recognize it if I ever go back.

 

I like In and Out :yum:

 

 

 

Another burger joint in L.A. this one in West Hollywood. Mom you should tell your to check it out.

http://aht.seriouseats.com/archives/...ngeles-ca.html

 

Silly west coast peeps.

http://www.kumascorner.com/

 

http://aht.seriouseats.com/archives/...-diego-ca.html

Hey Jack another burger joint for you to try in San Diego.

 

Like most of us, Charleston chef Sean Brock knows that the only thing better than a cheeseburger is a bacon cheeseburger. So for the $10 version at his new restaurant, Husk, Brock went whole hog, grinding cult favorite Benton's hickory-smoked bacon into the locally sourced grass-fed beef. The inspiration for the infusion? "I hate fighting with a strip of bacon that's sliding off the bun," says Brock, who skips the lettuce and tomatoes for the same reason. (Fast food chain Wendy's Baconator falls into the bacon-strip category.)


Brock is not the first chef to have this peanut-butter-meets-chocolate moment. A handful of restaurants have offered a similar burger, including--believe it or not--IHOP, which rolled out its Bacon N' Beef burger last fall. What sets Husk's burger apart is the use of super-smoky Benton's. The thin double patties are then seared to a crust in a wood-fired oven and served on home-made buns, gooey with melting American cheese. And while it may be impossible to fully fuse all the elements of a bacon cheese-burger into each bite, Brock comes darn close.


How to Bring Home the Bacon
Any decent butcher shop can set you up with a bacon grind, even those that don't normally offer it. Ask your butcher for 80% beef chuck ground with 20% bacon ends (or slab bacon). Don't have a local butcher? You can also mail-order a bacon blend from Wisconsin smoke-house Nueske's. Either way, here's what to know about your grind:

* Use a hot-smoked bacon in your blend if you prefer a rare or medium-rare burger.

* If you like your patty cooked through, boost the fat percentage in the grind to keep the meat moist into the well-done range.

* There's no need to season your patties. The bacon provides ample salt for the entire grind.

--Hunter Kennedy

Photograph by Terry Manier




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So these are all boutique style burgers I take it? Why does the author of the article even try to compare to fast food variants like In n' Out?

Anyway, the best burger I have ever had was from the Burger Bar in the Mandalay Bay in Vegas.

As for fast food, Five Guys Burgers and Fris has excellent burgers! They are somewhat new to the West Coast, so you guys should try it out!