The Best Burgers
About 4 or 5 months ago, I read an article on the best burgers in the country. I can’t remember where I saw it (it might have been in Esquire or something…) but apparently it wasn’t in GQ because they just put out their list.
In the first list I saw, I remember Father’s Office in Santa Monica being one of the top rated, but on GQ’s list there wasn’t any mention. I actually have yet to try the famed Father’s Office burger, but being that it’s not all that far where I live, I’ll make it a point to do that soon.
Well after a googling Father’s Office, turns out it was in Esquire who made mention of it, but apparently that wasn’t the only one.
“Father’s Office is the home of the renowned “Office Burger.” The burger has earned accolades, such as “The True Burger King” from Esquire Magazine, “the burger as art,” from Los Angeles Magazine, “the Glam Burger” from the Los Angeles Times, and recently Entertainment Weekly’s “Most Powerful Burger.””
And here’s what goes into it.
Esquire Magazine crowned the Office Burger as the best burger in America in 2001. Father’s Office burger is one of the best and most unique hamburgers in America. The only catch is that you had better like the burger the way the chef prepares it or you are out of luck. The Office Burger is a patty of freshly ground dry aged rib eye. The burger is served on a baguette with arugula, a carmelized onion/bacon compote and Gruyere and Maytag Blue Cheese. I love all of the ingredients I find this to be one of the most enjoyable burgers in America. The only problem with “The Office” (as regulars like to call the place) is the attitude of the staff. The focus seems to be on the attractiveness of the staff rather than on friendly customer service.
GQ Best Burger List
20. Hamburger Sandwich, Louis’ Lunch, New Haven, CT
19. Our Famous Burger, Sidetrack Bar and Grill, Ypsilanti, MI
18. Hamburger, Poag Mahone’s Carvery and Ale House, Chicago
17. Double Bacon Deluxe with Cheese, Red Mill Burgers, Seattle
16. Hamburger & Fries, Burger Joint, San Francisco
15. Build Your Own Burger, The Counter, Santa Monica
14. Hamburger, J. G. Melon, New York City
13. Cheeseburger, White Manna, Hackensack, NJ
12. Hamburger, Bobcat Bite, Sante Fe
11. Grilled Bistro Burger, Bistro Don Giovanni, Napa, CA
10. Number Five, Keller’s Drive-in , Dallas
9. Cheeseburger, Burger Joint, le Parker Meridien Hotel, New York City
8. Hamburger, Miller’s Bar, Dearborn, MI
7. Buckhorn Burger, Buckhorn, San Antonio, NM
6. California Burger, Houston’s, Santa Monica
5. Kobe Sliders, Barclay Prime, Philadelphia
4. Rouge Burger, Rouge, Philadelphia
3. Not Just a Burger, Spiced Pear Restaurant at the Chanler Hotel, Newport, RI
2. Luger Burger, Peter Luger Steak House, Brooklyn
1. Sirloin Burger, Le Tub, Hollywood, FL
DO-IT-YOURSELF FATHER’S OFFICE BURGER
- 4 slices applewood-smoked bacon
- 2 onions, sliced (about 4 cups)
- 1 teaspoon sugar
- 2 tablespoons balsamic vinegar
- 1 teaspoon ketchup
- 2 teaspoons Worcestershire sauce
- 2-3 drops liquid smoke
- 1/4teaspoon salt
- 1/2 teaspoon pepper
- Heat a skillet over medium-high heat. Fry the bacon until crisp, 5 to 6 minutes, then remove to paper towels to drain. Crumble 1 slice and set aside; reserve the rest of the bacon for another use. Measure 2 tablespoons of the bacon fat into a medium heavy skillet.
- Add the onions to the skillet and sprinkle with the sugar. Cook until the onions are golden brown, about 20 minutes. Halfway through, stir in the crumbled bacon. At the end of the 20 minutes, stir in the balsamic vinegar, ketchup, Worcestershire sauce, liquid smoke, salt and pepper. Cook for 2 more minutes. Set aside.
- 1 1/2pounds strip steak (preferably dry-aged), ground
- 1/2 pound rib-eye steak (preferably dry-aged), ground
- 1 1/2 teaspoons salt
- 2 tablespoons butter
- 1 ounce blue cheese
- 4 ounces Gruyere cheese
- 4 French demi-baguettes, halved and toasted
- 1 cup baby arugula
- Combine the strip and rib-eye steaks and mix in the salt. Shape the meat into 4 (7-inch) oval patties, about three-fourths-inch thick.
- Melt 1 tablespoon of butter in a large skillet, preferably cast-iron, over medium-high heat. Fry the burgers, 2 at a time, for 3 minutes, then flip. Top each burger with one-fourth of the blue and Gruyere cheeses.
- Cook the burgers 3 more minutes for medium.
- Remove and keep warm; melt the remaining butter in the skillet and repeat with the remaining 2 patties and cheeses.
- To assemble, place the burgers on the baguettes and top with the onions and arugula, dividing evenly.