Burger Of The Gods! Black Pudding Burgers! Philly’s Best! Glaze Me Up A Cheeseburger, We Are Going Bacon Burger BIG!

Hey, it’s been too long since we spoke about burgers!

And Don’t Forget The Bacon!

Of course not! Never would…let’s begin with those crazy burger scientists up in the Pacific Northwest….

The Lunchbox Laboratory Strikes Again!

The guys at The Lunchbox Laboratory in Seattle are on a burger roll, no doubt about it. As “A Hamburger Today” just reported, “there are burger purists who want nothing to come between the beef and bun, and those who don’t mind piling on the toppings to push the hamburger envelope. Lunchbox Laboratory falls in the latter category, experimenting with flavor combinations and encouraging diners to do the same.”


Here is their latest: the “Burger of the Gods” ($12.99) includes a 1/3-pound “super beef” patty, onions caramelized with balsamic vinegar, chunks of blue cheese, and a spread of creamy gorgonzola sauce. On the side comes their standard burger toppings: lettuce, pickle, onion, and tomato. Their burgers are served on organic Kaiser buns from Essential Bakery, which have a good sturdy crust.

The Lab’s default “super-beef” patties are described on the menu as American Kobe-style beef, which isn’t so much the beer-massaged Japanese cows of legend, but a domestic crossbreed that has some of the favorable attributes of the original Wagyu cattle, namely a healthy dose of fat. The patties are hand-formed with freshly coarse-ground sirloin that’s well salted and char-broiled with enough intensity to create a crust around the surface and stay juicy inside.

Of course, I have posted about the crazy burger masters at Lunchbox Laboratory before – remind yourself here:


I need to check this place out the next time I am in Seattle – with a stop off at my favorite spot, Dicks, as well…speaking of travel:


I found this online: the “Honest Burger” from Soho, London. This time it’s a Beef burger with black pudding, apple tempura, tarragon and caper mayonnaise with baby leaves.

Yes, you read it correctly: they put black pudding on their burgers in London…well, at least these guys do…cherrio!


Came across this effort – and yes, we’ve seen many variations of this before, but it always looks good – and WRONG: A cheesburger nestled between two HEFTY glazed doughnuts. Add whatever you want but why would you?

Philly’s Best!

The guys over at the great website BurgerJunkies.com have weighed in on the matter of who is serving up Philadelphia’s best burger, and here is who they chose:

“Village Whiskey” is a classic American bar located in the Rittenhouse Square neighborhood of Philadelphia, PA. The bar opened in 2009 and is owned and operated by James Beard (and Iron Chef America) award winning Chef Jose Garces.

This masterpiece is the Village Burger with Jasper Hill Cheddar, smoked bacon and a fried egg. Their beef comes from sustainable, farm raised Angus cattle from Maine and Chef Garces owns his own local from just outside of Philadelphia called Luna Farm.

Can’t argue with that! For me, I will continue to enjoy what the Billy Goats Tavern offers up: their “Cheezborger! Cheezborger!” never gets old….

Categories: BACON, Food, Food Review, Hamburgers, Recipes, Restaurants, Travel, Travel Memoir, Uncategorized

Tags: , , , , , , , , , , , , , , , , , , , , , , ,

4 replies

  1. I wanted soup for lunch….and now, now all I want is a burger. Thank god Gott’s is down the street.



  1. It’s National Cheeseburger Day! Badhappy! Kumas! Dick’s! Five Napkin! White Castle! Celebrate Here! « johnrieber
  2. “Samurai Red” Burgers Are Here! Black Buns! RED Buns! Tomato Powder! “Black Tongue” Burgers! Hamburgers Get A Colorful Upgrade! | johnrieber

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