Stacked up, Big Ridge comes out with a good offering of quality house ground fresh beef on a tasty brioche bun. The beef is juicy and cooked well throughout and the bun is exactly what you would expect from a fresh velvety brioche bun. No complaints at all about the preparation, quality or presentation of the essentials here.
Not a ton of options on the menu for extras, but I'm a bacon/cheddar guy so that doesn't really affect me. The bacon was a big focal point on this burger, thick cut and full of maple flavor. Delish. The cheese was real and melted perfectly. Just how I like it. As for the rest, the produce was fresh and ample. The sauce was tasty, but just bordered on the side of too much.
We found ourselves on the bar side of the restaurant so it was a bit louder, but with ample TVs and a bustling vibe, there was no complaints about the atmosphere.
The first thing I noticed when biting into the burger was the great contrast of the sweet, smoky bacon flavor and the punch of their special sauce. With each bite the quality of the ingredients came through, riding the flavor train of toppings. The only downfall was that the burger was a little heavy on the sauce, proving too much for the bun as the last few bites clocked in at sloppy. All in all though, I must say that, while the quality of all of the food at Big Ridge is very good, I didn't quite expect the burger to be as flavorful as it was, so I was pleasantly surprised. You'll probably catch me chowing down on a burg at this joint again in the future
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:(1 votes - 4.00)
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