They must be franchising like madmen to take advantage of our nation's momentary swing away from steak and back to the affordable comfort and comfortable affordability of hamburger. Our local branch isn't more than a month old and the talk of the neighbourhood, yet I have no idea why. At the end of the day it's a fast-food burger--cooked to an even Health Department-mandated gray--that, for reasons I can't divine, isn't even served particularly fast.
Then again, I missed out on any "sauces" beyond garden-variety A1. Malt vinegar for the chips was a nice touch but insufficient of itself to lure me back. I'd give Five Guys a gentleman's C if such a thing still existed.
Since I don't like hamburgers at all, I'm with you. But I know why others like them:
- You get exactly what you want on it, no assumptions about wanting a pickle.
- The burgers are freshly made to order, thus the slowness.
- The burgers are fat and moist, because they never - repeat never or the cook will be fired and blackballed - press down the burger on the grill, and turn it over only once. All the fat possible stays in the burger and doesn't ooze onto the grill.
- High quality ground beef.
But it's still a hamburger. Now, if you add potato and onion to the grinding, and bovril and panade and oregano and an egg to the mix, and maybe stuff it with blue cheese, then you have something tasty going.
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branchandroot
no subject
Date: 2009-09-09 12:44 am (UTC)no subject
Date: 2009-09-09 01:52 am (UTC)no subject
Date: 2009-09-09 02:58 am (UTC)I liked it a lot, particularly the part where they DON'T PUT ANYTHING on your burger that you don't ask for.
no subject
Date: 2009-09-09 03:46 am (UTC)Then again, I missed out on any "sauces" beyond garden-variety A1. Malt vinegar for the chips was a nice touch but insufficient of itself to lure me back. I'd give Five Guys a gentleman's C if such a thing still existed.
no subject
Date: 2009-09-09 12:53 pm (UTC)- You get exactly what you want on it, no assumptions about wanting a pickle.
- The burgers are freshly made to order, thus the slowness.
- The burgers are fat and moist, because they never - repeat never or the cook will be fired and blackballed - press down the burger on the grill, and turn it over only once. All the fat possible stays in the burger and doesn't ooze onto the grill.
- High quality ground beef.
But it's still a hamburger. Now, if you add potato and onion to the grinding, and bovril and panade and oregano and an egg to the mix, and maybe stuff it with blue cheese, then you have something tasty going.