Stopped by The Burger House Restaurant and Bar on East Circular Road to try their cuisine one more time. First time there I ordered the enchilada which was disappointing. Figured I’d sample something less exotic so I ordered their namesake burger, actually cheeseburger. The sign states the establishment has been serving burgers since 1996. Surmised that in 21 years of cooking up burgers they had developed a knack for that popular western fast food. Wrong!
Top of the line burgers combine meat, bun and condiments into a proletariat taste treat. Need ground beef with at least 40% fat so when fried the juices permeate the bun dripping all over. The bun should ideally have the tenacity to soak up the meaty juices without withering like a sponge. And the condiments to choose from should definitely include mustard and onions.
The Burger House burger was fat-free, meaning it was as dry as sawdust. A charred patty that had no flavor and a rough consistency. The bun was soft and much too malleable with a nonexistent texture. Wilted lettuce, soggy tomato and a half slice of processed Kaft cheese rounded out the burger. No onions, no grease dripping all over the place and floppy sponge bun. But the item that was the straw that broke the camel’s back was they had no mustard. I realize there’s an age old debate on which is preferable: catsup or mustard on a burger, though I’m a hardcore mustard aficionado. For me a burger just ain’t a burger without mustard.
Put succinctly: Burger House burgers just don’t cut the mustard.
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