The criteria
The following is the Burger Baron criteria. Each category is rated on a scale of 1-10.
1. Patty. The patty must be fresh and tasty. It must not be too dry--a juicy burger is a tasty burger. The natural flavor of the beef itself must also be present. Special seasonings or sauces can be wonderful additions to a burger, but they must not be used to mask poor quality ground beef. The patty should always be cooked to taste--servers must ask the customer how the burger should be cooked.
2. Bun. The bun must be a complement to the burger itself. Too much bun means a dry and carb-heavy experience. A good bun must be balanced with the size of the patty. It must be soft enough to bite easily, but firm enough to support the juices and sauces inside. It must also be relatively light and spongey--a very heavy, dense bun can really get in the way. The best buns are usually lightly toasted or grilled.
3. Produce. Many burgers are brought down by poor produce. Lettuce, tomatoe, onion, and pickles must be present. All must be fresh/ripe. Pale or white iceberg lettuce is not acceptable. Neither are orange/crunchy/unripe tomatoes. Onions are best in moderation. Also, the option of grilled onions should be available at no extra charge.
4. Sauces. Sauces and condiments should be to taste. They should always be spread directly on the surface of the bun. They should also complement and not mask the beef itself.
5. Sides. French fries are very cheap to make and plenty should always be available at no extra charge. They should be hot, crisp, and golden--never pale and limp. They should taste like potatoes. Potatoe chips, pickle spears (never flaccid!), and other sides are good, but should never be provided to justify charging extra for french fries.
6. Atmosphere/Service. Good, friendly service is expected--even late at night if the establishment is open late. A lot of things can factor into this category. For example, soft drinks should be bottomless, under $2, and refilled often. The dining area must be clean, inviting, and interesting.
1. Patty. The patty must be fresh and tasty. It must not be too dry--a juicy burger is a tasty burger. The natural flavor of the beef itself must also be present. Special seasonings or sauces can be wonderful additions to a burger, but they must not be used to mask poor quality ground beef. The patty should always be cooked to taste--servers must ask the customer how the burger should be cooked.
2. Bun. The bun must be a complement to the burger itself. Too much bun means a dry and carb-heavy experience. A good bun must be balanced with the size of the patty. It must be soft enough to bite easily, but firm enough to support the juices and sauces inside. It must also be relatively light and spongey--a very heavy, dense bun can really get in the way. The best buns are usually lightly toasted or grilled.
3. Produce. Many burgers are brought down by poor produce. Lettuce, tomatoe, onion, and pickles must be present. All must be fresh/ripe. Pale or white iceberg lettuce is not acceptable. Neither are orange/crunchy/unripe tomatoes. Onions are best in moderation. Also, the option of grilled onions should be available at no extra charge.
4. Sauces. Sauces and condiments should be to taste. They should always be spread directly on the surface of the bun. They should also complement and not mask the beef itself.
5. Sides. French fries are very cheap to make and plenty should always be available at no extra charge. They should be hot, crisp, and golden--never pale and limp. They should taste like potatoes. Potatoe chips, pickle spears (never flaccid!), and other sides are good, but should never be provided to justify charging extra for french fries.
6. Atmosphere/Service. Good, friendly service is expected--even late at night if the establishment is open late. A lot of things can factor into this category. For example, soft drinks should be bottomless, under $2, and refilled often. The dining area must be clean, inviting, and interesting.
posted by Boomtime at 10:37 PM
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