The quest to find and eat the perfect cheeseburger began about 16 years ago, inspired by the cheeseburger I fondly remembered from my childhood that came from a roadside burger stand called The Dairy Bar in Chehalis, Washington.
My mission has been to find worthy cheeseburgers where I reside, as well as across the nation. The quest seeks out local and national burger chains, as well as one-of-a-kind roadside burger joints. The longer it has been in business, or the more unique it is, the better.
I'm accompanied on the quest by my stalwart and true husband known as Pooky. The quest has also inspired me to learn how to make a perfect cheeseburger at home.
What Makes a Perfect Cheeseburger?
My criteria for a perfect cheeseburger is as outlined:
- Preferably medium rare cooked patty, or at least moist and juicy with a really good meaty flavor. If the meat manages to achieve a "creamy" quality it is absolute bliss!
- Bun sturdiness and proper bun to patty ratio. No one likes bun failure or an out of balance burger.
- Needs no condiments, like mayo, ketchup, etc. The exception is goop.
- Original goop. Goop is the official term used in the Pacific Northwest where I grew up. It means a proprietary secret sauce. Goop is usually mayo and ketchup based. The goop must not compensate for any shortcomings of the meat.
The Worthiest Cheeseburgers
- Champps Americana
- Five Guys
- Johnson's Drive-In
- My own homemade burger
- Triple X Rootbeer
- Wimpy's Grill