Tag: Burgers

This is the burger you take home to the parents (figuratively speaking).

If you like Thousand Island dressing, keep reading.

Burger authorities have all but exiled mustard, but the brave few who use it do so with great success.

Really, we should just let vegetables be vegetables. And when it comes to veggie burgers, they should be vibrant works of produce that feel fresh, savory, and dynamic.

In its finest moments, the Bocado burger is king. A blend of short rib, chuck, and brisket, the double patties are crispy on the edges, bursting with juices, and gooey with Kraft American cheese.

As this issue went to print, Illegal Food was in the process of building out its new space in Virginia-Highland, where Bar Meatball and Pozole once lived.

Cheese and sauce make everything better, especially at this local favorite that first opened in Sweet Auburn Curb Market and has since expanded across Atlanta.

We thought this would be easy: Call a restaurant, ask them where they source their ingredients, and tally the miles. Turns out, tracing the farm-to-table distance of several of Atlanta’s “local” burgers isn’t so simple. See how they stack up.

Given that our ubiquitous state fruit has made its way onto our license plates and street signs on practically every corner, it should come as no surprise that local chefs are also tinkering with the Georgia peach in a number of creative ways.

I arrived at Holeman and Finch Public House on a recent Saturday at 7:30 p.m., expecting to wriggle through a surge of bodies to reach the bar. Since it opened in 2008, I’ve introduced the Buckhead trendsetter to dozens of visitors, always prepping them to brace for the crowds, assuring them that the cocktails and the charcuterie and the famous cheeseburger served after 10 p.m. are worth the hassle.