The beef was dealt out in what looked like 2 skinny 4-6oz all-beef patties, very lightly seasoned and easily cooked to a quite juicy well done. I am going to go out on a limb and say that the glowing neon sign in the back corner that read 'Bakery' means that their buns are all made in-house. If they aren't, I’d be shocked, because that bun was the epitome of fresh. The only downfall was that it had some trouble holding the mass of burger together, but I am not sure any mere mortal bun could have accomplished that feat.
The toppings were all tasty, but the produce wasn't the freshest I've seen. Maybe it was because we went on a Saturday afternoon and they were near the end of their last produce order. The bacon was typical bacon, served in abundance and their special sauce, some type of a chipotle pepper mayo, had an almost addictive kick to it. Only other strike could be the processed cheese, but that shouldn't be a surprise, because I'm not sure what other cheese you would expect on a greasy, greasy burg.
I’m pretty sure the Fresgo Inn has been around since the birth of Whalley, and I don't think they've changed the decor since they opened. That said, it's a big-ass greasy diner in the middle of Whalley, are you expecting valet service and a resident sommelier? You need only walk in, place your order and wait for your number to be called, I kind of wish more places worked like that.
The last time I was at the Fresgo, it was 3am on a Saturday after a night out maybe over a decade ago, so my only memory was obviously the glowing, rotating pie display. As a result, I didn't have this joint on any list of places to hit, and I actually argued that I shouldn't. However, it just so happened that last week I was privy to a photo of their burg, and not 3 days later I coincidentally found myself in the neighborhood. There was no fighting it at that point. We placed our order and a mere 10 minutes later our number was called. From across the room I could tell that this burger was going to give me a run for my money, it was huge! First bite told a tale of a greasy diner burg, loaded to the hilt with lettuce, tomato, pickles, onion and processed cheese, almost dropping equal amounts of burg juices and toppings onto the plate. By the time I was done, it was all I could do to take the pic, pay the bill and get home to nap. I was delightfully surprised and very satisfied. If I were to sum up the burger in a few words? Big, cheap and greasy. Three words that are music to a burger lover's ears.
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:(5 votes - 4.20)
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