I posted this first in the Steak N' Shake thread, but realized that I am a hamburger nut and love to try new burgers given the chance. So if you have already read this review, I apologize, but I assure you there will be many more to come!
As a kid we used to stop at SnS in Peoria on the way to my grandparents. I have never forgotten those burgers, maybe the best ever. Flash forward to last week when I was in Illinois due to a family illness. I took a trip to see an aunt who is 92 and in poor health. On the way back to Hillsboro, I stopped on the west side of St. Louis and tried a couple of SnS Double Cheese Burgers. I must say they are still the best fast food available.........IMHO of course. They will give some specialty burgers a run for their money on taste.
But you may ask why are they special? I watched the cook make my burgers on a plain griddle. He took a pre-made patty about the shape and size of a hockey puck. As he placed it on the grill, he formed the patty a specific way using a spatula and fork for pressure. The resulting patty on the grill was about the size of a normal hamburger bun, but the secret to the taste I think is the way the patty is formed.......it is paper thin on the edge and thicker in the middle. The burger was allowed to cook on the grill until it was a golden brown and then turned. It was cooked a similar amount of time on the other side and placed on the toasted bun with the requested condiments.
What makes it special is the effect the shape of the formed patty has on the finished product. The edge is a crispy golden brown while the center is very juicy with the expected texture of a well done, but not overcooked burger. The first bite is has a combination of the crispy crunch of the edge and the juicy well done center! It is a combination that I have not encountered anywhere else. I rate it a solid 9 out of 10 based on both texture and taste!
This review is the first review on the never ending quest for the perfect burger...........
Edited by hutchman, 27 June 2008 - 12:22 PM.