Connor: Freddy’s was in Draper--steak burgers. This is a national chain. 50’s diner vibe. The burger was unique. It’s smashed. It gets this thin, flakey, batter-y exterior where parts of it are thin and flattened and on the grill it turns into a crisp edge.
Josh: Batter-y as in having a crispy edge like grilled batter.
C: Yes. Please do not eat batteries.
J: Sometimes a place like that can have a little flair for a simple burger and it just works well--I thought it worked well here.
C: It was pretty simple. I got the jalapeno burger this time, and it had this really good sauce on it. Like pepper fry sauce? It was spicy but not so spicy that it was losing flavor.
J: This was their main specialty burger, right?
C: It was their featured burger, yes. It was greasy, peppery, melty, cheesy. It was a dirty burger in the best way.
J: I love a good greasy burger.
C: Me too. Really flavorful. There was a lot of flavor in the meat and in the dressings and toppings. The jalapenos and sauce were delightfully strong but the meat patty still worked as the center of the burger’s flavor.
J: I got the simple bacon burger. The bacon was average. Not very thick cut, still good. Overall, the burger was much better than Hires. A lot of flavor, without any drawbacks.
C: It felt less clean than Hires. Or less...light, I should say. Great burger.
J: A nice, soft bun. They use their own seasoning which is excellent. I want to talk about the fries. Wonderful shoestring fries. A bit light on salt.
C: They were very crisp. They toe the line between french fry and potato chip. There was a lot of “fry” in them--a large part of the bulk was in the crisp edge and the fried oil. Shoestring, crispy and golden. You got a shake?
J: I did. More of a concrete than a shake.
C: See, and I got a concrete. But this place is as much a custard joint as it is a burger joint. Custard is kind of their thing.
J: There were two different options, but I don’t know how different they were. Mine felt really thick. There wasn’t a huge gap between the custard shake and the pure custard. The extra milk wasn’t doing much.
C: Mine was really smooth. Like a thick pudding. The difference between ice cream and custard is egg content, and these custards were creamy and strong. It was good, and simple. They are really proud of their custard recipe. The concrete is just one mix-in. It doesn’t need a lot of extra stuff burying it.
J: It wasn’t bad, but I think shakes in particular are better suited for ice cream than custard. Maybe they could have separated the shakes and concretes more. For a national chain, this was a very strong burger and fries experience. High quality for an organization of its size.
C: I agree. As long as you know what to expect, especially regarding steakburgers vs. hamburgers and custard vs. ice cream, it’s a home run for me, at least in its class.
Comments