The windows out front have stickers on them that read "Homemade Burgers", and the patty confirms this claim. It's a generously portioned, hand formed, full flavored, all beef patty, grilled to a juicy well done. On first bite, mini geysers of burger juices sprung up meaning all of the great beef flavor carried through the whole burg experience. As for the bun, as soon as I saw the reflective sheen off the top of the bun, I knew.. Brioche. Tasty and fresh, the bun helped hold everything together, doing more than its fair share of burger juice containment. Overall, I've gotta give kudos to a darn good base to a burger.
I went with my usual bacon cheddar burger, and the REAL cheese was perfectly melted, the bacon was real (albeit not all that noticeable flavor-wise), and the rest of the produce on the burger was fresh and fairly plentiful. It could have benefited from one more slice of bacon, I feel, but I'm not going to hold that against them. The only other noticeable part would have been the pickle. Now, I'm not a big fan of the pickle so it doesn't make any difference to me, but it came served with a cocktail pickle. If I happened to be a fan of pickles on my burg, I'm not sure that this would pass as a good thing. Also, I went for soup over fries and must say that I am glad I did because their potato bacon soup was delicious.
The place looks like exactly what you would expect next to a skytrain station, a cozy little diner with an open grill behind the order counter, basic seating and no real fancy decor. That said, who needs fancy decor if the food is decent?
A couple of times before, I've found myself in an industrial setting much like this looking for at least an average burg and was disappointed, so I approached Rod's Kitchen with my guard up. The first thing that caught my eye as I walked to the door was the sticker that read "Homemade Burgers". Could it be? Could there be something a little better than average behind these doors? I'd have to enter to find out, because both Homemade and Burger could be relative terms. As the burger was slid onto my table, I began to salivate as this burger looked like it was primed and ready to play the role of "Tasty Burg". As soon as I bit into the burger I knew that this place was better than your average diner. This burger, with its real beef flavor, classic burger toppings, and tasty brioche bun took me for a sweet 10 minute dance beneath those fluorescent diner lights. I can tell you this, If I happened to work in that area, you wouldn't catch me anywhere else once the lunch horn sounded.
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:(0 votes - 0.00)
Available with your choice of:
Did we forget your favorite burger joint? Want to say hi? Drop us a line!