Michael’s take: Brunch has always been an interesting meal concept for me. To quote Jacques from the Simpsons, “It’s not quite breakfast, it’s not quite lunch…You don’t get completely what you would as breakfast, but you get a good meal.”
I’ve always just seen it as late breakfast with the option of enjoying an alcoholic beverage guilt-free. If you have bacon and eggs with Bloody Mary at 8:00 AM, you are a drunk. If you have the same meal at 11:30 AM, you’re having brunch.
Eating a burger for breakfast strikes me the same way. Burgers have been relegated to lunch and dinner. Big Ed’s throws that notion out the window. They have a Deluxe Hamburger and a Deluxe Cheeseburger right along side the biscuits and French toast.
It was seven ounces of juicy goodness. I had mine with lettuce, tomato, pickles, mayo, and an over-easy egg. The patty was a touch over done. The server offered to have them make it over again, but I was already halfway done. The build was perfect. The bacon was broken on top in half-strips so as to maximize the flavor experience. Everything was cooked on the griddle including the bun.
If the patty was cooked medium as I ordered it, we’d have a new number one on our hands. However, to be fair, I have to dock them a quarter point. I give it a 4.75 with a strong recommendation to get it with a cup of coffee the next time you are in downtown Raleigh for brunch.
Don’s take: I am ashamed. I have let you down. I have let myself down. I have lived in Raleigh for the past 25 years and I have gone to Big Ed’s in City Market more times than I can count. And I have lived a lie. I have had their pancakes, their biscuits, their bacon, their eggs, but I have never had a burger until that day. And on that day, I cried. All the opportunities missed. All the burgers forsaken. I beg you to not make the same mistake, look past the breakfast options and go for the burger.
After all, you can add country ham and a perfect over medium egg on that burger and have it all, like I did. I ordered the burger medium deluxe style, plus ham and egg.. The only thing that was wrong in this burger was that it was just slightly overcooked, like Michael’s. The patty was delectable with a nice sprinkle of char; the lettuce- crisp, the tomato- robust. Ed’s country ham combined with the perfectly cooked egg was that little taste of heaven that we rarely get the chance to have. I give the burger a 4.75 and know that it will hit the golden 5.0 the next time I go back.
Big Ed’s City Market Restaurant: 4.75 out of 5. Ranking 6 out of 74.
Chad got there early. Despite the fact that the restaurant was 90% empty, he was denied a table. The hostess would not seat him until the full party had arrived. He had to go sit in the corner. Literally sit in the corner on a lonely metal chair. They might as well have given him a dunce cap.
Strike one. Nobody puts Chad in the corner.*
“Chuck’s has changed its burger formula. As I recall, they used to feature 1/3lb burgers, the perfect size (or at least gave you an option). The burgers at Chucks are now 1/4lb, which is fine if you like medium to medium well. I ordered mine medium rare. That’s a tricky temperature for a thinner patty, but I expected the grill cooks at Chuck’s to be able to pull it off, as they are among the best in the Triangle. They didn’t. I got an overcooked, underseasoned burger.
We generally don’t let atmosphere or sides influence our burger ratings. I’m going to make an exception here. I was not happy about sitting alone in the corner while the few patrons who were there wondered what I had done wrong, but I can deal with that. When Micheal showed up, the hostess did indeed show us to one of the many empty tables before Don arrived. That was nice. But the the other element that should not be influencing my feelings about Chuck’s (but is) are the fries. I haven’t been there in a while, but the last couple of times I’ve been to Chuck’s the fries have been plentiful and perfectly crafted. This time the side order of fries was skimpy and had clearly only been fried once rather than twice, which is standard restaurant practice to achieve a crispy outside and fluffy, potato-y interior. These were like the fries my mom used to make in her Fry Daddy — too brown on the outside and mushy on the inside.
Chuck’s used to be one of the best — if not the best — burger places in the Triangle. We have sung its praises for years. We put it at the top of our Best Burgers in NC list. In that time, however, the bar has been raised significantly. Al’s Burger Shack, Mojoes, b.good, Buns, Only Burger and others have come along to create a vibrant burger scene. Chuck’s has not kept up. They have rested on their laurels, and it shows. I can’t give this burger any better than a 3.5.”
* Extra points if you get the “Dirty Dancing” reference.
Michael arrived to find Chad sitting at his place in the corner. He walked past no less than 8 empty tables to be told that we wouldn’t be seated until everyone in their was party was there.
“The thing that really disappoints me about the Chuck’s burger is how good it used to be. I think I would give it a pass with something like a 4.00, if this is the first time I had eaten this burger. It used to be the pinnacle of burger establishments. When people would ask me about my favorite burger, I would tell them it was at Chucks.
Alas, The Spirt Animal is no longer the best burger in the Triangle. It is not even the best burger in downtown Raleigh. The care that was taken at Chucks originally set it apart. This burger was thrown together hastily. Gone are the perfectly-sized 5 oz and 8 oz patties. Replaced by a too small 4 oz and a too-thick double to replace the 8 oz.
The Spirit Animal is described as having tortilla dust. The first time I had it, it was pulverized and mashed into the cream cheese. It gave a hint of tortilla flavor without any evidence it was there. On our re-review night, there was a solitary tortilla chip broken into 6-7 pieces on top of the cheese. The other toppings were below the patty making it a pathetic mess. Below. The. Patty.
I may sound harsh in this review for something that, honestly, is decent. This used to be a 5.0 burger. The burger against which all other burgers were based. Now it is an uninspiring place that is more about flare than flavor.
Chucks? Pfft. Whatevs. Head down to b.good a block or two away. 3.5″
Don was nostalgic for better days. “There comes a time when your greatness causes complacency – like a middle-aged burger reviewer who once could spin words into gold, comedy gold, but now can barely string two words together with a hyphen. Unfortunately, Chuck’s is struggling with this now. There was a time when I would fast in the morning and gladly schedule my time where I could be there at 11:45 am to beat the lunch rush just to get that fresh juicy love in my stomach. It was special, it was our best. But alas that time has past. And the worst thing I can say about is, ‘it has become ordinary’. A fairly good ordinary, but ordinary and unmemorable.
I go my usual, ‘Bear in Heaven’ and it was nothing special. Unlike my com padres I don’t worry about atmosphere or fries, so my burger is my task and my task was uninspired. The ingredients played well together, but it had lost something- that “it” factor. It has been mentioned before, but the lack of the bigger patties being replaced with thinner smaller patties really removes the juicy factor to the burger that made Chuck’s so special.
Chuck’s you are still pretty good- a 4.0 but you, like me, were so much more.”
After our re-review, Chuck’s falls from 1 to 15 out of 73.
Carolyn has since been to Chuck’s since our visit described above.
“I went to Chucks on Monday for lunch and was surprised at the burger, in a good way. I got the Dirty South, as I always do, but it was much better than it has been in the past 3 or 4 visits. I’m not sure if they have a new cook or what, but the burger was excellent. The past few prior times the burger has been sub-par – the meat has been meh and the toppings have been spotty and limp. Monday, tho – everything was working together, fresh-tasting and snappy.”
Is this a sign that Chuck’s has started to turn it around or a one off visit? Time will tell.
The writing was on the wall (pun not intended) about this burger. Right there on the menu it had a schematic of the Our Burger. I will quote from the menu, “Paul strategically stacked the Our Burger from the bottom up to deliver maximum taste & happiness.”
No. No. No.
If you want to deliver maximum happiness with a burger, how about having the burger be what you taste the most. They need to take a page out of Smashburger’s book and put the main flavor on the bottom. The only thing between the bottom bun and the patty is the seasoning. The theory is that the seasoning will touch the tongue first, and that will be the dominant flavor.
With the Our Burger, you get sauce (good), lettuce, tomato, onions, pickles, then the patty. This build is just wicked wrong.
It’s a shame, too, because the patty was excellent. Excellent balance of char and flavor. I highly recommend heading to Wahlburgers if you have one near you. Just be prepared to take it apart and build it properly.
My rating is a 3.75. It would have been a 4.75 if the build hadn’t been upside down.
Happy new year burger lovers.
You probably noticed that the content on TSB.com has been sporadic in 2016. I’ve been working on a new project with Burgiatrist Emeritus Scott (more on that to come.) Chad’s constantly working on other writing projects. He’s the only one of us that actually makes any money writing. Don is busy being a professor and with other design projects. Carolyn has a new baby.
Unfortunately, writing about delicious burgers in the triangle has taken a back seat to everything else.
Take heart, though, TSB will continue. We are still discovering new burger places, and we’re going back to old places to make sure they live up to TSB’s exacting standards. We’ll put up podcasts as subjects come to us. Just subscribe or follow us on Twitter to stay up to date.
The one casualty of 2016 is the TSB app. It was simply too expensive and too much work to maintain. I looked at what it offered compared to the mobile version of the site, and it wasn’t much more. Basically, I was paying for the ability to search a map of our reviews. I have found a few options to add that to the mobile site. Look for that in the next month or so.
That’s about all for now. We recently went to do a re-review of Chad’s favorite Salem Street Pub with a special guest. We also have a podcast to post soon. Thanks for your support over the years. We look forward to providing you with burger information and entertainment for years to come.
Excuse me waiter, there aren’t any flies in my soup. Our eminent burgiatrists Donald and Michael discuss eating insects. A sea change to help our environment or an underhanded tactic by the Musroom Council. You decide.
You can also find all of our content on the go with the TSB app.
How many times have you said to yourself, “I could go for a burger.” Well, the media, backed by the people at the Mushroom Council, has come to demonize red meat. If burgers are so bad for us, we should make our times spent with them count. We shouldn’t just go to the nearest fast food place to satiate our desire for ground cow meat.
We should go to a place like Mojoe’s Burger Joint. A place that cares. A place that serves up consistent quality. A place that uses the Keep It Simple Stupid method of burgering. A place that deserves to be TSB Certified.
Michael’s rating: I knick them a bit for poor bacon placement. When in rarified air such as this, one has to nitpick. I give them a 4.75.
Don’s rating: Mojoe’s has the consistency ideal down pat. A good burger at a good value. 4.5
So, the good folks at WRAL Out and About have put together a “best of” list for people to vote on. It is a lot of things to vote on, so make sure you give yourself some time if you wish to have your virtual voice heard.
Here are the choices for burgers:
- Bad Daddy’s
- Burger 21
- Clouds Brewing
- Five Guys
- Tribeca Tavern
Are you kidding me?
To be fair, we haven’t been to Clouds Brewing, yet. The other four have no business being on a list of best places for burgers in the Triangle. Thankfully, there is a write in vote.
I beg you to please write in Al’s Burger Shack or Mojoe’s Burger Joint. Do not let an average burger establishment be proclaimed as having the area’s best burger. We are better than that, people.
We here at the Straight Beef decided to look way, way back, to our first review, The Players’ Retreat, and visit them again. This time it was Dr. Michael Marino and, me, the Reverend Donald Corey, putting the PR to the test, a re-test if you will. If the PR came through then it would receive the first Straight Beef Certification Sticker ever given, a coveted culinary honor.
Michael: I could go for the easy joke here. The Players Retreat in Raleigh is basically on NC State’s campus. In ordering the Wolfpack Burger, I could say that the Wolfpack offered a lot of promise but didn’t deliver — much like their basketball team. I won’t though. Even if I wanted to, I can’t. The Wolfpack Burger delivers a solid performance. A simple tasty patty on an old school sesame seed bun. The mustard, slaw, and chili complemented and did not overpower the experience. Even after all these years, the PR still delivers a great burger. I give it a 4.25 this time.
Don: I went with the similarly constructed Pete Burger, consisting of chili, mustard and onions (I have left off the cheese on this list as they left it off my burger). The lack of cheese was a disappointment in the overall occasion as it is rare that I will even consider a burger without it. But to the shocked crowd, I ate and enjoyed it, even collecting a bit of extra chili in my beard for a later trip down memory lane. My rating is 4.0. No cheese really hurt me, though.
After six years, The Players’ Retreat still cut the mustard and earned their Straight Beef Certification.
Overall rating (including our original ratings): 4.10
#23 out of 67
My wife and I found ourselves in St. Andrews, Scotland, UK. Our tour guide told us to go to Tailend if we wanted fish and chips. Tailend was listed by the National Fish and Chip Awards (yes, that is a thing) as one of the top 10 places in the UK to get fish and chips. I stared at the menu with a genuine dilemma. Here I am in Scotland. Who knows when I will be able to get back here? The haddock used in the fish and chips was probably caught in the North Sea which was about 300 yards from this restaurant. Yet, there it was, staring at me from the menu.
6OZ BEEF BURGER W ONION RINGS & BBQ SAUCE
Do I order a burger and give up the chance at eating what would probably be the best fish and chips I would have ever eaten? Thankfully, my clear-headed wife came to my rescue. She could see my struggle. “Let’s get the large order of fish and chips and the burger. Then, we can split both.”
I knew I married her for a reason.
The medium well patty sat atop arugula and fine onion straws. What I thought was ketchup for the chips was actually the BBQ sauce. The Scots may make tremendous fish and chips, but they don’t know shite about barbecue sauce. At any rate, once I rebuilt the burger with the toppings actually on top and slathered the bun with the spiced ketchup, it was solid. The meat was tasty and fresh but nothing special. I give it a 3.5.
If you find yourself at the Tailend, get the fish and chips.