Working my way through the Hell Burger menu

Trip #1, October 2008.
“The Burger of Seville (Yes, you’re next. You’re so next!)”
Seared Foie Gras, Sauteed Mushrooms, Bordelaise Sauce, Truffle Oil.

Trip #2, September 2009.
Standard grilled, red center, with Swiss and Sauteed Mushrooms.

Trip #3, January 2010. Today!
“Soul Burger No. 1 (The Hardest Working Burger In Chow Business)”
Applewood Smoked Bacon, Swiss Cheese, Cognac and Sherry Sauteed Mushrooms, Grilled Red Onions. Introduced my parents to Hell Burger.

The meeting went well. Parents said the burgers among the best they had ever eaten. Next up? We continue our D.C.-area lobster roll hunt. Coastal Flats faired decently for us in October. Can Carlyle do better?

Next up for me on the Hell menu? “Let’s Get It On (We Are All Sensitive Burgers with So Much to Give)” because I’ve sung along at least twice in the car in the last week, “B.I.G. Poppa (We Love It When You Order B.I.G. Poppa)” because our work cafeteria has begun ripping off this one with delicious results, or maybe “The DogCatcher (Bow wow wow yippie yo yippie yay)” because I’ve never tasted bone marrow before.

4 thoughts on “Working my way through the Hell Burger menu”

  1. In this case, it will be beef. It’s rich. Remember how you thought you’d hate foie and you loved it — add salt (it enhances it) and I think this will be the same thing.

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