A 1/3lb patty served up on a very formidable Kaiser, makes up the basis of the Red Onion burger. The patty is nicely seasoned, and cooked to a perfect well done. The bun is kind of unassuming, this could be a result of the burger being served wrapped up in chekered paper, or the fact that the burger is teeming with toppings. However, I must hand big kudos to the bun as it withstands a relentless onslaught of toppings and burger drippin's.
One thing I cannot get enough of is cheese. Cheese up my burger until it is just sloppy and I will be a happy camper. The folks at Red Onion accomplish a real feat by cheesing the heck out of their burg all while keeping it semi-manageable. A full slice of smoked white cheddar along with a heaping mound of grated cheddar is quite a mouthful of cheese, but you will hear no complaining from me. They did not melt it all down into a gooey mess though, allowing the warm, slightly softened cheese to add a bold and smoky flavor to the burg instead of the usual pedestrian cheese taste you can get from a run of the mill burg. While the cheese was a feature point for myself, the rest of the toppings were abundant and fresh. Thick sliced tomato, fresh lettuce, some delicious bacon and a heaping mound of simply delightful sauteed onions rounded out the toppings list.
Red Onion is a small burger joint, found in an area of town that I haven't frequented that often. Low lighting and comfy seating mean that you can hear the other patrons cajoling their tasty meals.
I had been eyeing up Red Onion for a while now. In doing some research, this joint had been near the top of many people's list of must-have burgers in our fine city. Now that I've tasted it first hand, I can say that I understand why. Having my usual bacon and cheese based burger I was overly impressed with the burger from the outset. It arrived at our table looking the part of a great burg, and it didn't disappoint from start to finish. Overall, there were two things that stood out for me with the Red Onion Burger. Firstly, the burger I had was called the Manly Burger and a well named burger can do wonders to my excitement level. Second, when we got our burgers we were informed that we should probably be eating them within their wrappings. This tells me one thing "Sir, we jam packed this burger with an abundance of sloppy goodness, so please be wary of the potential aftermath of eating it without proper protection". After hearing that, it was only seconds before I had the wrapping off with thoughts of burger juices and tumbling toppings. While they are correct about the wrapper as it would obviously be cleaner to eat it that way, it would take away half the burg adventure. So, suffice to say, Red Onion knows their burgs.
To start, just a note explaining the weighted rating of the burg. We understand that it might be a little confusing,
but the thought is that certain points of a burger just have more of an effect on how good a burger really is.
For example, we feel the quality of the patty has a bigger impact on the burger than the cost or how well it holds together.
Quality of Bun:
How was the bun? Fresh? Chewy? We always hope for the freshest possible bun, something that we can grip on to and that will act as a proper container for the burger itself
Quality of Patty:
Ah, the essence of the burg. How good is the patty though? I mean, are we dealing with the ideal 80/20 chuck? Or, do we have a patty riddled with filler and other foreign and unwanted product?
Quality of Toppings:
How fresh is the produce on the burg? How fresh are the sauces? How well prepared are the other wild and wonderful things that adorn our burg?
Selection of Toppings:
Is this a joint that tells you what to get? Or is the the sky the limit? There's something to be said for a place that will let you pile some onion rings, a fried egg and a half a Bavarian on your burg.
How well are the 'essentials' prepared? Did you have the makings for a good patty, but Joe Chef burnt it beyond recognition? Was the patty great, but that heap of bacon you wanted was uncooked? Overall, how was the burger put together?
Nothing says delicious like a burger that is giving you those "come hither" looks with how delicious IT looks.
How far did you make it before the burger fell apart? I know a good burger is supposed to be juicy and leave your hands a mess, but I don't feel that I should be eating the majority of it with a fork.
Just how far down your arm did that succulent stream of burger juices make it? We all know that noone leaves a proper burger battle without getting a little messy
Can you get this burg at McDonalds? Did they take some time to actually make something different here? You can have burgers that are just plain amazing, and you can have burgers that are amazing and make you think "Where did they come up with this?"
Did your taste-buds do a jig? Does your mouth water at the mere mention of this burger joint? Flavor is where it’s at baby!
How much "bang for your buck" factor was involved? Obviously you pay for greatness, but sometimes it is unjust, and sometimes it is just a treat.
"People's Choice" Rating:(15 votes - 3.67)
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