Burgers must be in the air, ‘cuz even Slapsie Maxie wrote about them this week in that rag he works for.
It’s really hard to call any of these the best, but let’s just say they’re darn good, and at $6 and $9.30 respectively, the ones at Smashburger and P. J. Clarke’s put any and all fast food ground meat patties (save, maybe In-N-Out) to shame:
If we have an objection to any of these, it isn’t to the burgers themselves, but the fact that official pictures of them sent to the station always feature the super-sized, mega-mogambo-extreme-topping burger — rather than a classic plain or cheeseburger that really let’s you appreciate the quality of the beef, the seasonings and the cooking.
Damn juicy, over-the-top burgers!
Now, after watching the above video, our staff…
…is hungry and begging ELV to take them out…for a burger.
But somehow, oddly, we’re more in the mood for a milkshake.
8 thoughts on “Best Burgers on KLAS TV (CBS) Channel 8’s Dishing and Dining”
“FOY GRASS”???? Please! Tell that poor woman how to pronounce it, phonetically: “Fwah Grah”. Sad. Another clueless news anchor.
Elv I’m glad you brought up the point about how a lot of places feature their super sized mega mogambo extreme topping burgers, when really the best burgers are often the simplest.
Give me a juicy slab of meat, a small amount of pickle and onion and that’s all a good burger needs. Ok, maybe a small dollop of ketchup but that’s it. No greasy mayonnaise falling off in big globs. No sheets of lettuce. No spoonfuls of avocado. No oily bacon, or any of the other dozens of things some people load up on which actually only serve to disguise the taste of the burger itself. Hell, I think even cheese screws up a good burger more often than not.
I just may have to get on over to P.J. Clarke’s soon and try one of their “Simply on a Bun” burgers. Sounds right up my alley.
HAHA…FOY GRASS!!! Classic…
It gets you high, and solves the munchies.
Nothing touches Bradley Burger.. We liked P.J. but apples to oranges on comparison…
Re “foy grass” – Four years at the Sorbonne and Dayna still can’t get it right.
Who hasnt heard of duck or goose liver?
Lets not forget the sliders at Knob Hill Tavern!!
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