*First Post*
Thanks to this wonderful site I've made it to Hell-Burger twice now since the opening and fortunately for me I made it before the post article so the crowd was manageable and we got a table both times. The first time I ordered a grilled burger, recommended, with VT white cheddar, lettuce, tomato, and ketchup to really focus on the quality of the beef. I do have to say that the 'grilling is an art not a science' line rings true since my burger came out with more of a not cold purple center than a warm red center. However, it may have been all the better because of it, I've never had anything quite like that. The beef was so rich and juicy without any greasiness and the watermelon didn't leave me feeling gorged like I would after a pound of french fries.
For round two (the next night, yes, it was that good) I went with the diablo burger, medium, smoked mozzarella, hell sauce, and grilled red onions. AMAZING! It may have been slightly more done than my ideal done-ness but there wasn't that uneasiness of eating raw ground beef either. By far, the most delicious thing I've ever eaten. The toppings and sauces didn't get in the way of the meat but only helped to accentuate the flavors. Next time I'll have to go with one of the recommended setups on the printout next to the register and put the pairings in the hands of someone with a little more culinary prowess than myself. I will be coming back many times but I doubt I'll do twice in one week again. I just don't think I could afford to eat here and pay my medical bills if I keep up this pace.
I had no problems with the buns being messy but maybe that's just the expectations I have and what I love about burgers. They're so approachable and unpretentious but in the right hands they can go from mundane to magnificent. My only suggestion would be beer. I don't care if it's just one rotating tap of well thought out craft beer or a limited selection of bottles but man there's nothing better than a malty brown ale to bring out the caramelized goodness of grilled beef or a hoppy IPA to cut through the richness of that prime beef and delicious cheese. Maybe even a nice clean pilsner with the carbonation to scrub the fatty goodness off of your tongue and make the second bite just as remarkable as the first.
