Originally Posted by Untraceable
I lean towards over rated. just down the road from one of the legendary Jucy Lucy places. I prefer the patty melts.
IMO, the biggest downfall is having to cook the internal temps so high. end up with dry patties artificially moisturized by the cheese. Maybe this place just puts too much focus on the cheese stuffed burger and forgets that a great bun and toppings can really take a burger to the next level
At home it's the "reverse sear" stuffed juicy. Plenty of time at home to get everything to correct temp. On the road burger, no sauce of any type with xtra veggies. At some restaurants you can hamburger steak where cheese-onion and green chile are added to the meat. Lots of ways to get there. For me the one mandatory requirement for a great burger is green chile.
Primo Oval XL, Tiernan SOB, The Pit Barrel Cooker, BGE-Mini, Blackstone Griddle in current rotation