So if you're new to the term 'open flame' like me, you probably would ask, "What is it?" and more importantly, "What makes it different than the regular burgers?".
Well those 'regular' burgers we usually get at fast food chains or diners are cooked on a flat-top griddle (that large, hot piece of steel people usually grill burger patties, saussages and even make pancakes on). The burgers that are cooked this way are usually pressed so they get that thin, crusty texture. I like the crunchy crust for sure, but with open flame method, you get that smokiness and sear from the grill just like you would get when you grill your own at a backyard BBQ.
So were so excited to try our first opem flame burger at BGR last Saturday.
As you can see in the video, the beef used here is USDA Prime (only 2% of the beef in U.S is rated Prime, btw), hormone and antibiotic free, and grass fed!
I had the Wellington Burger which has Caramelized Onions, Roasted Mushrooms, Black Truffle, and Blue Cheese crumbles.
At first, it might taste very salty and strong, but when you get to the beef, it balances it off because the patty is lightly seasoned. And! I tried the garlic fries which are bomb! Not with garlic powder or artificial seasoning, you can actually see the chunks of fresh garlic!
I had it with Strawberry Shake which was perfect. But I would like to try the Holiday Special : Pumpkin Shake next time!
Mr. Man ordered the Turkey burger which was infused with portobello mushrooms.
As you can see in the video, it's very juicy and Mr. Man made a mess eating it. It's worth it tho!
I love the casual ambience, the quality of meat, and affordable price they got here! Would definitely come back for the Ahi Tuna and Triple D (with egg, bacon, and jalapeno!) next time. Shoutout to Scott who was nice enough to have us :)
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