Restaurants with good hamburgers?

ScorpioRising007

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Some of your favorite

Chuckwagon. Michigan

Loose Goose Windsor Canada

Milwaulkie Wisconsin Solly's grill Butter Burger

Redamacks New Buffalo Michigan

Farm Burger Ashville , North Carolina
 
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Some of your favorite

Chuckwagon. Michigan

Loose Goose Canada

Butter Burger Wisconsin Solly's grill

Remecks Michigan


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Generally I think places that are mom & pop taverns do the best burgers.


But as far as chains go. . . .



My favorite used to be the Fruddruckers in Genesee or Oakland county along 75. .

I could pop in on my way down, or back from D-town.

That one closed down. . . . someday I might get down to D-town to one of the other locations.

 
Yeah, they are everywhere in this part of the nation now, and they certainly do put just about all the other chains to shame.

I remember back in the 80s a Burger King burger actually tasted like grilled ground beef instead of card board.

Culver's really hearkens back to those days.


For a fast food joint, it is definitely quality.
 
Yeah, they are everywhere in this part of the nation now, and they certainly do put just about all the other chains to shame.

I remember back in the 80s a Burger King burger actually tasted like grilled ground beef instead of card board.

Culver's really hearkens back to those days.


For a fast food joint, it is definitely quality.
Worked at a BK when I was a lad, was B grade...The swill they put out now is horrid.
 
I kind of enjoy the teen burger from A & W here, but I think it's the sauce.

All burgers are pretty much the same, it's all in the sauce, imho.
 
A-yup.

There are both Culver's and In-N-Out in SLC ...I compare when I'm out there skiing...The Culver's burger blows it away.

And the concrete mixer soft serve offering....Over the top great.

Culver's is so clean I'd eat a french fry if I dropped it on the floor.
 
15th post
The majority of restaurant burgers are pretty bad - none come even close to those you make at home if you have any skills whatsoever.
The ones that are good, are not going to be a chain store. And only if they use 80/20 quality ground beef. Not the pink grocery store quality which is what 99% of the "fresh" burger makers use.
Ground beef should have a dark-dark red color - not cherry red-pink.
The pink color comes from high oxygen exposure during processing. Meaning the meat has been exposed to the outside air for extended periods of time.
Oxidation has a profound effect on how beef taste.
 
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