Thursday, September 27, 2012

Omaha Steaks -- Everywhere

This will not be a standard review since this was not a restaurant experience, but I will strive to stick to the format.

A representative from Omaha Steaks recently contacted me to see if I would review their burgers. I jumped at the chance. Omaha Steaks graciously offered to send out a box of assorted meats, including 4 of their 4-ounce burgers. I was delighted to take them up on this offer. I you have never taken delivery of a box from Omaha Steaks, then you have not lived, brother. The shipment arrived in a thick, styrofoam cooler. The assorted meats were sealed in blister packs, boxed, and it were kept frozen with a sizable chunk of dry ice. The dry ice, naturally, was dropped (using tongs) into the toilet to turn Happy Meal's bathroom into a pre-Halloween haunted probably shouldn't do this. It was pretty cool, though.

The Burger Breakdown...

The Beef: For this review, Omaha Steaks provided their standard, 4-ounce burgers. I assumed that the burger meat was Chuck. The beef was really quite flavorful, and that was surprising for a frozen product. The burger meat was beefy with notes of iron, funk, and minerals. It was nearly on par with the Niman Ranch beef that we had previously enjoyed at Super Duper in San Francisco, CA. The fat content was high, but much of that fat rendered off during the cooking process. I estimated that the fat netted out to about 20%. The beef was also very juicy. It must have been flash frozen, because the juices didn't leak out of the meat as it cooked. Beyond that, the bite was tender. Solid beef!

The Seasoning: I applied a 1:1 mixture (by volume) of kosher salt flakes and ground pepper. This was all that the beef required to amplify its well-balanced flavors.

The Sear: The sear was crisp and dark. It could have been a little deeper, but I was cooking in an apartment, and I didn't want to set off the smoke alarm. The salt and pepper combined nicely with the seared burger meat.

The Preparation: The coarsely ground beef arrived in pre-formed patties. The bite was tender enough to indicate that Omaha Steaks knew what they were doing when it came to burgers. I started the burgers in a toaster oven, which was set to broil at a temperature of 450 degrees. I let them cook for about 5 minutes to bring them up to Med-Rare. From there I transferred them to a cast-iron pan, which I had coated with peanut oil and brought up to the smoke point (also 450 degrees) over a gas flame. I let the burgers cook for about one minute on each side. The burgers came out to moist Medium.

The Cheese: I used standard American Cheese from Costco. The trick to melting cheese without over-cooking the burgers was to wait until the burgers had 30 seconds to go...apply the cheese slices...cover the pan with a lid...wait thirty seconds for the cheese to melt in the rapidly developing steam...uncover for 10 seconds...transfer to waiting, toasted bun. The cheese was perfectly melted and just right for the juicy burgers.

The Bun: Due to the small size of the Omaha Steaks burgers, I had limited choices in terms of burger buns. I went with small burger buns from Safeway Kitchens. These were fresh, sweet, a little yeasty, and they toasted up nicely.

The Meat To Bun Ratio: The small bun was a perfect match for the 4-ounce burgers.

Value: At the time of this review, one could order 12 of these burger patties for $19.99 (plus shipping). That was about $1.67/for each burger patty, and that was a really good value.

Burger Review : Omaha Steaks provided a high-quality burger patty for a really good price. If you have some moderate kitchen skills, then this is a great burger to have on standby to impress you friends with. Happy Meal and The Marinater were both pleased.

Rating...4 Bites (Omaha Steaks also makes a higher end burger patty, which may rank even higher.

Monday, September 24, 2012

Plate 38--Pasadena, CA

2361 East Colorado Blvd.
Pasadena, CA 91107

I had the occasion to be in Pasadena to accompany fellow gastronaut to Plate 38 to sample that establishment's well-reviewed burger. Parking was a snap in the attached lot. We waited for only a moment to be seated, ordered a couple of Classic Burgers, and settled in for about a 10-minute wait. We also had the opportunity to speak at length with Chef/Owner Robert Humphreys. Chef Humphreys' enthusiasm for his business was refreshing.

The Burger Breakdown...

The Beef: Damn, that was some tasty burger meat. Plate 38 took regular delivery of Top Sirloin and Filet Mignon from Premiere Meat Company. Plate 38 cut in some of their own dry-aged trimmings to round out the beef. The fat content was right around 25%, but the burger was not overly greasy. The fat really seemed to stand out, because Filet is a dense, lean cut with little room to hold fat at a Medium Rare cooking temperature. The burgers were very juicy, and this was most satisfying. The patties carried strong and deep flavors of beef, and funk. Also present were firm notes of blood and minerals. The grind was coarse and the bite was just firm enough to hold together on the bun.

The Seasoning: The kitchen at Plate 38 applied the perfect amount of salt to the exterior of the burger patties. This seasoning perfectly complemented the sear and the beef.

The Sear: The sear was moderate, but Plate 38 provided just enough. The grill was properly hot, but but beef was so juicy that getting the surface of the patty up to the 300 plus degrees to trigger the Malliard Reaction would have been impossible without drying out the beef. The edges of the burger patties were crisp and seared, and since the burgers were small (1/3 pound), nearly every bite had some tasty sear in it.

The Preparation: The burgers at Plate 38 were formed by hand, and a portion of the beef was ground in house. The patties were formed gently, and this made them tender rather than chewy....Win!

The Cheese: Plate 38 used a sharp and finely shredded Cheddar. This worked surprisingly well. Cheddar tends to be rubbery and it can be difficult to melt evenly. The shredded, aged Cheddar was rich with umami, salt, tanginess, and iron. Beyond the sturdy flavor profile, the cheese melted evenly and became creamy.

The Bun: The Brioche bun was sourced from Melrose Baking Company. The bun fresh, buttery, sweet, yeasty, and toasted to a proper crunch.

The Meat To Bun Ratio: This was perfect. The crispness of the tender bun perfectly complemented the juicy beef.

The Fries: The hand-cut, shoestring fries were plentiful, properly seasoned, and perfectly crisp. The fries were a winner.

The Toppings: The Butter Leaf lettuce and the tomato were both fresh and ripe.

The Value: At $8.50 a pop, the 1/3 pound burgers may have seemed a little pricey, but the quality of the ingredients and stellar preparation balanced this out. All told, the value was good.

Chef Humpheys' kitchen at Plate 38 turned out a very strong burger. A monster sear from a grape seed oiled flat top or a smoldering cast-iron pan would have resulted in near perfection. Still, the cheeseburger was really, really good.

Burger Review : When in Pasadena, Plate 38 is the spot for a burger. Go, and go soon.

Rating...5 Bites (rounded up from 4.5)

Wednesday, September 19, 2012

MIRU 8691 Is No More

Yesterday was National Cheeseburger Day. I wanted to swing by and check out one of my favorite burgers on planet Earth at Miru 8691. I discovered that the establishment had closed.

National Cheeseburger Day became a day of cheeseburger mourning.

The mantle of Best Cheeseburger in America is now conferred to The Brindle Room in Manhattan, NY.

Miru 8691 is dead...long live Miru 8691

Duke's Malibu--Malibu, CA

21150 Pacific Coast Highway
Malibu, CA 90265

The Marinater, Happy Meal, and I found ourselves critically low on cheeseburgers. The Marinater mentioned a cheeseburger happy hour in Malibu, so we all strapped on our jet packs and soared over the PCH traffic to the beachfront establishment. There was valet out front, but there was also free parking along the highway. Valet parking is for guys without jet packs.

The happy hour special on burgers was at the adjacent, but attached, Barefoot Bar. This excited Happy Meal, until I explained to him that he would be keeping his shoes on regardless of the name of the restaurant. This did not stop him from putting on a pre-meal, crabwalking clinic. .  The menu was more Cheesecake Factory meets Trader Vics than anything Hawaiian, but we were there for the burgers and just the burgers. We ordered two Charbroiled Cheeseburgers and one Mango BBQ Burger (The Marinater had a thing for the waitress--she suggested this burger). Our burgers were ready in about 15 minutes. In the meantime, we enjoyed a nice view of the ocean from the patio seating and reflected on the fact that living in Southern California did not suck.

The Burger Breakdown...

The Beef: Bah. The beef in the cheeseburgers at Duke's Malibu was completely average. The menu declared that the pre-ground burger meat was Certified Angus. The Well-Done, 1/2 pound patty tasted of previously frozen 80:20 Chuck. The flavor was mildly beefy and..............that was it...just mildly beefy. The flat, uniformly round burger patty was juicy, but it was also on the rubbery side. The beef was not awful, but there was nothing noteworthy about it.

The Seasoning: There was none. That was a grievous error. The burger meat at Duke's Malibu was in dire need of seasoning to give the mild flavors some much-needed help.

The Sear: Meh. The Charbroiled Cheeseburger patties were neither charred nor broiled. They were emblazoned with paltry, thin grill marks. This imparted no interesting texture or flavor to the bland beef.

The Preparation: It seemed safe to assume that the burger patties at Duke's Malibu arrived pre-formed. The preparation was simply frisbeeing the Chuck discs onto a grill and cooking them to a Well-Done.

The Cheese: The menu promised aged Cheddar. What we got on the Charbroiled Cheeseburgers was something more like Mozzarella. The cheese was completely dull and bland. It contributed nothing to the bite. There appeared to be some Cheddar on The Marinater's Mango BBQ Burger, but that was obscured by the cloyingly sweet BBQ sauce.

The Bun: Duke's Malibu prided itself on serving its burgers on King's Hawaiian Rolls. The bun was sweet, as expected. It compressed when handled. The flavor was sweet and moderately yeasty. The buns were not adequately toasted, so there was no crunch in the bite.

The Meat To Bun Ratio: This was fine.

The Fries: Duke's Malibu served  up previously-frozen, par-cooked, peel-on waffle fries. The fries were good. They were properly browned, crisped, and seasoned.

The Toppings: The Iceberg Lettuce on the Charbroiled Cheeseburgers had seen better days. It had already begun to oxidize and turn brown. The tomato slices were fresh and juicy.

The Value: Meh. I walked out of Duke's Malibu 40 bucks poorer for having purchased three burgers and three soft drinks. The happy hour burgers were $7.50. Even at that discounted price, they were over-priced considering the meager quality.

The burger experience at Duke's Malibu led me to further believe that there are no excellent burgers in Malibu, CA. One pays for the view rather than the quality of the food.

Burger Review : Great views and average chews at Duke's Malibu.

Rating...3 Bites (rounded up from 2.5)

Wednesday, September 12, 2012

Father's Office (again)--Los Angeles, CA

3229 Helms Avenue
Los Angeles, CA 90034

It had been nearly 3 years since Fat Bruce Lee and I last set foot in either of the Father's Office locations. We were enraged by that previous visit. We agreed that it was time for us to take a fresh look at the much-lauded, Los Angeles burger icon. We found free parking in the attached lot of the H.D. Buttercup complex. By 7:00 PM on a Tuesday, Father's Office was already filled to capacity, but we managed to score a table in the bar area. Fat Bruce Lee simply had to stare down a couple of patrons to free up the table. It was an uncomfortable scene, but it beat waiting.

We ordered a couple of  The Office Burgers and a single order of fries from  the bar. We settled in for 15-minute wait and chatted above the din of the dimly lit, bustling gastropub.

The Burger Breakdown...

The Beef: The ground beef in The Father's Office burgers was, according to a recipe posted on MSN, a half pound of ground Chuck. The beef was fresh, juicy, bloody, and oily. The fat content seemed to be in excess of 20%. The burger meat in the oblong patties was moderately beefy. The beef was relatively uninteresting. The flavor worthy of note beyond the mild beefiness was a little iron. The burger patties were fine along the edges where the beef had cooked to a firm state. The center bites were soft and bland. The beef in these half pound cheeseburgers was fresh and juicy, but it was on the bland side.

The Seasoning: The exterior of the burgers was mildly seasoned with something savory. This was more apparent around the edge of the patty. The seasoning was overwhelmed by a mass of cheese and onion jam in the center. It was only at the edges where the seasoning and beef were able to be savored.

The Sear: Meh. What sear? Father's Office cooked the burgers on a too cool surface, which did the mild beef no favors. This oily burger would have really benefited from a thorough, deep sear.

The Preparation: There wasn't much to get excited about in terms of preparation. The burger patties were hand-formed. The beef presented a loose mouth feel, and this demonstrated that the mild beef was not over-manipulated. Beyond that, the burger was cooked to a competent Med-Rare. Most worthy of note was the massive amount of onions and cheese on the burger. The toppings were heavy-handed.

The Cheese: The burger at Father's Office was nearly obscured by a thick layer of chopped Maytag Bleu cheese. The Bleu cheese was topped with a thick slice of Gruyere. The cheese layer was about 1/4 inch thick. The combination of Bleu and Gruyere was nice. It created a firm and slightly grainy mouth feel. The Gruyere bonded to the Bleu, and this served to keep it from sliding off of the burger patty. The flavor of the cheese was simply too big for the mild beef. The thickness of the cheese layer was a distraction from the beef. The Office Burgers were more like cheese sandwiches than cheeseburgers.

The Bun: The bun was a simple French Roll. It was savory and moderately yeasty. There was no need for a sweet element from the bun. The onions had that covered....abundantly. The bun was dry at the ends but fine once one got past that. There was no crispness, since the bun had only the scarcest hint of toasting. Perhaps the dryness of the bun played to the juiciness of the burger. The wet burger was mostly sopped  up by the bun. In spite of that, I found myself wiping my hands with great frequency.

The Meat To Bun Ratio: The beef, when combined with the thick, wet toppings cancelled out the bun and then some. My hands were uncomfortably greasy.

The Toppings: The non-optional onion topping was, effectively, a marmalade of Vidalia onions and balsamic vinegar. This was overpowering. The sweetness and tartness of the onion topping was a distraction, which served to further obscure the mild flavors of the beef in this cheeseburger. In addition to the cheese and onions, Father's Office topped its eponymous burger with baby arugula. This was pleasant, mild, and nutty. The baby arugula resembled cress without the tanginess.

The Fries: The hand-cut, shoestring fries arrived far too long before the burgers. The fries were crisp, hot, golden, and perfectly seasoned. The fries were oilier than they needed to be, so that was a distraction. Beyond that, the fries were accompanied by an oily, garlicky aioli. It was well-documented that ketchup was verboten at Father's Office, so we didn't bother to ask.

The Value: Fat Bruce Lee picked up the tab on this one, so I missed the pricing. I seem to recall the the burger was in the 12 dollar range. The burger was not accompanied by fries. The value for this wet, strongly flavored sandwich was not great.

Father's Office had previously served up an inedible burger with awful service. In the past three years, it seemed that Father's Office had really ramped up their efforts. The burger went from awful to mediocre. Still, I can't, in good conscience, recommend this cheeseburger to anyone.

Burger Review : An over-dressed, burger with flavorful toppings but mild beef was what we had at Father's Office. While the burger was improved, it simply was not good enough.

Rating...3 Bites

Wednesday, September 5, 2012

Bashan--Glendale, CA

3453 North Verdugo Road
Glendale, CA 91208

It was one of those Sundays where the consumption of calories seemed to be the primary goal. Chef Hot Pepper and I had already taken down the best black bean burritos in Santa Monica, CA at Holy Guacamole on Main Street. Still, there was something missing. I had a Groupon for Bashan out in Glendale, CA. It turned out that Sunday night was burger night at Bashan. Chef Nadav Bashan was creating a limited number of high-end burgers on Sunday evenings. The 18 dollar price point was daunting, but the 2 for 1 $25 Groupon eased the sting. We made the 22 mile drive to Bashan to check out the much lauded gourmet burger. We were seated immediately (we had a reservation). We chatted with the server about the burger who pronounced it the best burger that she had ever tried. Our Bashan Gourmet Burgers were ready and in front of us in about 15 minutes.

The Burger Breakdown...

The Beef: The component cuts of beef in the Bashan cheeseburger were consistent with a gourmet/fine dining burger offering. The burger was a blend of house-ground Filet and Short Rib. The Filet was a risky choice considering the relative blandness and an intense leanness of that cut of beef. This gamble paid off, though. The Filet provided body, a smooth, potent beefy flavor, and sumptuous mouth feel. The Short Rib provided just the right amount of gaminess and mineral notes. The 8-ounce burger was dripping with juices, and there was an abundance of blood, which was consistent with steak. The beef was not aged, and this absence was noted and missed a little. For 18 bucks, I felt that dry-aged beef would have been appropriate. The fat content was closing in on 25%, so the kitchen must have cut some fat back into the mix. An aged Sirloin fat (The West Branch, NY, NY) or deckle (The Brindle Room, NY, NY) would have added some additional complexity to this burger. Still, the beef was excellent...nearly perfect. The seared exterior provided a delightful counterpoint to the high-quality, flavorful, bloody Rare beef within the burger patty.

The Seasoning: The exterior of the burger was seasoned with a subtle amount of salt. The light touch of salt was right on the mark, and it served to showcase the remarkable sear.

The Sear: The Bashan kitchen applied an intense and interesting sear to the burger patties. The sear was quite good near the middle of  the burger, but the sear was crisp, deep, and impressive around the full perimeter of the patty. This crisp and near-perfect sear provided a bacon-like crispness in nearly every bite. This spoke to some serious talent in the Bashan kitchen. I surmised that this delightful sear had been accomplished by allowing the burger patty to first cook in the pan to render off some of the copious fat. A high smoke point oil would have been added next to avoid creating a scorched flavor. Next, the pan would have been tilted 45 degrees to create a pool of hot oil. The edge of the burger would have been rotated with tongs through the hot pool of oil at the bottom of the slope. This would have accounted for both the crisp (fried) sear and the added depth of the sear along the edges of the patty. If this was the technique employed, then the Bashan kitchen was really putting time into each dish.

The Preparation: The beef was ground and blended in-house. It appeared that the Filet was hand-chopped. This would have explained the short bits of steak in the burger and the amount of blood that was retained prior to cooking. The burgers were seared off in a blazing hot and well-seasoned cast-iron pan. The burgers were cooked to an actual and accurate Med-Rare. This was appropriate considering the quality of the beef delivered by the Premier Meat Company. I had previously encountered Premier Meat Company meats at LBS: A Burger Joint at the Red Rock Casino and at Holsteins at The Cosmopolitan, both in Las Vegas, NV. Both of these burgers were terrific.

The Cheese: Bashan applied Gruyere cheese to the burger. The Gruyere was properly melted, and it was fine on its own.However, the cheese was simply lost in the sensory onslaught provided by the blood, the beef, and the sear. The Gruyere was along for the ride, but it didn't take a turn at the wheel, and it did not offer to chip in for gas. The cheese took a nap in the backseat. This burger required a potent, sharp, smokey cheese or none at all.

The Bun: This was a basic, fresh, nicely toasted, sweet, yeasty brioche from La Brea Bakery. The bun was buttered, and this added to the general oiliness of the dish. The brioche did  a competent job of delivering meat to face. It was also most adept at soaking up the copious juices that escaped the burger patty as it was compressed during the meal. The bun, like the cheese, was pretty much lost in the beefiness and crispness of the burger meat.

The Meat To Bun Ratio: This was teetering on the edge of being meat-heavy. The bun barely held the burger and juices. With the aioli and the onion, the bun would have been overwhelmed.

The Toppings: Meh. The garlic aioli was overly rich, and it lacked any acid to balance the overall richness of the dish. The MASSIVE roasted onion that topped Chef Hot Pepper's cheeseburger was semi-sweet, a little oily, and watery. The onion was quickly removed. The Bashan Gourmet Burger would have benefited greatly from a thick, cool slice of heirloom tomato and some crisp Bibb lettuce.

The Sides: No fries, but there was a helping of red cabbage coleslaw. This too was lacking in acid. The slaw was lukewarm and rich. It seemed to be nothing more than julienned cabbage and house-made mayonnaise . The slaw bordered on unpleasant, and it was left virtually untouched.

The Value: Bashan served up a burger for an unflinching $18. I chuckled when I noticed that for an extra $13, I could have added Foie Gras. Since I used a Groupon, the price was closer to $9. Including tip, I ended up paying $33 for 2 Bashan Gourmet Burgers and 2 soft drinks. That was about right. $18 for this burger was just too much considering the sides and toppings were poorly considered.

The Bashan Gourmet Burger and the attendant toppings were a study in richness. The burger meat was delicious and expertly prepared, but the total dish was overly indulgent and unbalanced. We ended up stopping off at Baskin Robbins for some Daquiri Ice to cleanse our palate.

Burger Review : Bashan served up excellent beef, excellent preparation, and an amazing sear. If richness is your thing, then Bashan could be your thing.

Rating...4 Bites (3.5 due to a half point deduction for value)

Saturday, September 1, 2012

Pier Burger -- Santa Monica, CA

330 Santa Monica Pier
Santa Monica, CA 90401

Having had great success with Big Dean's, The Marinater and I decided to try our luck with a burger on the Santa Monica Pier. It was my first time to the actual boardwalk. I immediately regretted my failure to spend time on the pier, previously. The sheer volume of bikini tops was staggering. I am moving to Santa Monica.

Pier Burger was a member of the King Seafood Company.  This group was best known, locally, for Ocean Avenue Seafood. This was their first foray into fresh food fast, and it was certainly a departure from their seafood roots. 

Parking was free at a nearby parking structure, but we could have paid to park in the adjacent lot. The ordering situation was pretty standard: order at the counter; pay; find seating; wait for your name to be called. We did all that. We spoke with a couple of friendly staffers...there were about 9 people working the bustling establishment. Pier Burger was moving some serious volume in terms of burgers. Our double cheeseburgers were ready in about 5 minutes.

The Burger Breakdown...

The Beef: Boom! The beef at Pier Burger was fresh, 100% Angus Chuck from West Coast Prime Meats. The bite led off with a strong and satisfying rush of beef flavor. The burger patties were 3.5 ounces each, so we were bumping up against the 1/2 pound mark for the double cheeseburgers. The burgers were juicy and surprisingly hot. The grind was coarse. This, when coupled with the creamy American cheese, created a most intriguing texture. The beef was not even remotely complex. It was just hot, juicy, and beefy. I did find the burger a little oilier than I preferred, but that was my sole qualm. The beef was a big winner.

The Seasoning: The exterior of the burger patties was hit with a dash of something savory. This perfectly enhanced the beefiness, and it wed marvelously to the crisp sear.

The Sear: YES! Who needed bacon when you have the sort of sear that Pier Burger applied to my burger patty? Trick question--one always needs bacon. Still, in the case of Pier Burger, the sear was the next best thing. The sear was dark, crisp, and nearly glassy. This was accomplished by cooking the burger patties on a perfectly seasoned, 425 degree, flat top, and leaving them alone. The oil from the burgers served to deliver the perfect sear for these small patties. I suppose a leaner burger would have become rubbery and dry in the face of that heat. Tradeoffs...I was OK with a little extra fat in exchange for a crisp sear.

The Preparation: The burger meat arrived pre-ground at Pier Burger. The patties were formed throughout the day, by hand. The irregular patties appeared to have been smashed onto the griddle while cooking. The burgers were cooked to a very juicy Well-Done. This served to maximize the beefiness by melting all of the collagen in the ground Chuck.

The Cheese: Two perfectly melted, creamy slices of American cheese smothered/permeated/perfused each bite of the coarsely ground beef. This was infinitely satisfying. The cheese lent texture, mineral notes, and umami to the beefy bite. The cheese completed the straight-forward beef with the necessary complications.

The Bun: Pier Burger used potato buns, which were supplied by Artisan Bakery. The buns were fresh, moist, springy, slightly sweet, and just right to capture all of the juices from the burger patties. The buns tasted heavily of butter, and I found this to be too rich considering the amount of fat from the beef. The buns were not thoroughly toasted, but the crunch from the monster sear made up for this.

The Meat To Bun Ratio: Considering the moistness of the tender potato buns, the ratio would have been spot on for the single burger. It was perfect for the double cheeseburger.

The Fries: The fries were a peel-on, par-cooked, previously-frozen, Sysco Foods product. The fries were great. Pier Burger cooked the fries in peanut oil. The fries were perfectly crisp and golden with just the right amount of granulated salt. The fries were creamy in the center. Win!

The Toppings: Pier Burger provided fresh Romaine lettuce and a nice, ripe slice of tomato to top the burgers. The restaurant also made a burger sauce from scratch. This could best be described as a flesh-colored, tartar sauce. I liked it on the fries.

The Value: The tab was just over 17 bucks for two double cheeseburgers and a 1/2 pound of fries. The burgers were $6.50 each. The value was just fine at Pier Burger considering the strong quality of the meal. Pier Burger's lineage was fish house and steak house...the ingredients reflected that.

I walked into Pier Burger with low expectations. I walked out of Pier Burger with plans to come back the following weekend with Happy Meal. Pier Burger could have served up a mediocre product to tourists and made a fine profit on one and done business. Instead, Like Big Dean's, they served a delicious burger that was made from great ingredients. I predict that Pier Burger will garner a strong local following.

Burger Review : A nearly perfect burger was enjoyed at Pier Burger. Go soon, will not be disappointed.

Rating...5 Bites (rounded up from 4.5)

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