Originally Posted by teddieriley
Baron, I love you in your clothes, but Father's Office!? No offense to you, but that place is the most over-rated burger joint in L.A. (I think at some point it was called "best.") It's such an "L.A." burger. It's on Brioche bread (IIRC), has arugula, and other "gourmet" fixins. It's such a joke. They think their burger is so good they don't serve ketchup. Their burger is exactly the type of burger that needs it. Total thumbs down for me. I don't remember the meat being particular good either. I rather have a Carl's Jr. burger any day (which is pretty good as far as fast good goes).
Grand Luxe Cafe has a great "Max Burger." The meat is topped with short rib. Excellent.
The Counter in Santa Monica has a great burger.
Chili's, generally, has a great burger.
Hodad's in San Diego has one of the best burger I've had in a while.
Burger Lounge in La Jolla is great as well.
We have very different palates, apparently. Chili's? Carl's Jr? I've also eaten at the Counter, which was fine but completely forgettable. The Father's Office uses a french roll, not brioche. It isn't exactly traditional, but to me it's almost perfect. I make burger's at home quite a bit, and I often use arugula and I also often use blue cheese, which is another non-traditional ingredient that they use. I would never put ketchup on a burger. I only eat ketchup with fries, and usually not even then. I'm not sure if I'm more repulsed by the sight of ketchup on a burger or on a breakfast plate.
The thing I hate most in a burger is if the meat is too thick, thus overwhelming the other ingredients, or moreso if the whole burger is too thick to fit into one's mouth. I don't get the point of that. The pug burger, at Hungry Cat in Hollywood, is another acclaimed local gourmet burger. I ordered it once and found out that it's about 6 inches tall. Why make a burger that you need to eat with a knife and fork? Retarded.