These are the voyages of The Straight Beef. Our seven-year mission: to seek out new burgers and new toppings, to boldly go where … ah, screw it. Sometimes a burgiatrist is just tired of the adventure-burger of the week and wants something comfortable and predictable. We here at The Straight Beef are intrepid eaters. We’ll try just about anything once, even if it gives us the meat sweats, but sometimes we just want to go where everybody knows our name. Scratch that, we’re mixing classic TV metaphors. Sometimes we just want something we know is good, that we don’t have to think too hard about, and that isn’t too far away.
With Don in Prague for an international burgiatry conference and Carolyn on the DL, Michael and Chad sallied forth to William’s for a straightforward, no-nonsense great burger.
Michael: I ordered the special burger of the day, the Bacon Lovers Burger — six strips of bacon, cheddar cheese, and bacon aioli. I know you’re thinking, “Six strips of bacon? That must have been a mess.” Au contraire. The strips were layered in both directions and held together with a generous amount of cheddar cheese. It was difficult to tell, but I bet they cooked the patty to medium rare, then put on a piece of cheddar cheese, carefully placed the bacon, added another piece of cheese and left it to cook under a lid for 30-45 seconds. It was too perfectly melted together to have been done any other way.
The brioche bun was slathered with a bacon aioli. I’m not usually one for bacon stunts, but William’s nailed it. Smoky crisp bacon, loads of oozing cheese, a perfectly cooked patty. They were also thoughtful enough to not throw on the perfunctory lettuce, tomato, and onion. This burger was smoky salty goodness wrapped in a soft brioche bun that was more than up to the task of holding this monster together.
Chad: Let’s get the obvious out of the way. William’s Gourmet Kitchen looks like a repurposed Wendy’s, but like Durham’s Only Burger, the plain looks belie the wonders therein. I ordered the Black & Blue Burger, a blackened-spiced patty with blue cheese crumbles, pickles and blue cheese dressing.
I have some quibbles. The blackening spice, which should bring some New Orleans style Cajun heat to the party was not as present as I would have liked. It was a little tame. Likewise, the blue cheese barely registered on my palate. A blackened burger with blue cheese should be a flavor beast, a potent combination of spicy, salty goodness. This burger was much more subtle than that.
On the other hand, the mild toppings really let the flavor of the patty shine through, and shine it did. This was a perfectly cooked, beefy hamburger that I’d rate as among the best in the Triangle.
In his book Plain Talk About Fine Wine, the late, great Justin Meyer of Silver Oak described a monthly gathering of California winemakers. They didn’t talk about “nose” or “finish” or “terroir.” The greatest compliment one winemaker could give another was, “That’s a damn fine wine. I wish I’d made it.”
In my day job as a cookbook author, and in my alter ego as former burgiatry supervillain, I’ve eaten hundreds of burgers. I’ve probably cooked twice that many. To the good folks at William’s Gourmet Kitchen I’ll say, that’s a damn fine burger. I wish I’d made it.
(The rest of my WGK photos can be found here. — MM)
Michael’s review: I couldn’t really find any faults with this burger. I give it a 5.0
Chad’s review: The Black & Blue Burger was a little tamer than I expected, but still an excellent burger. I give it a 4.5.
Overall rating: 4.75 for 5 out of 71