Best Burger?

I'll throw in the Troll Pub's burger on a pretzel bun.

I'll throw in the Troll Pub's burger on a pretzel bun.

I LOVED the "build a burger" concept at the Troll Pub - thought it was reasonable and great! However, they have already changed their menu and raised their prices. I am assuming you could probably sub the pretzel bun on any of their burgers - but it's just not the same to me. I loved building the burger. lol...I think I must just be getting cheap as I get older. But $11 for a burger with chips at lunch is too much for my workday lunch unfortunately.

I LOVED the "build a burger" concept at the Troll Pub - thought it was reasonable and great! However, they have already changed their menu and raised their prices. I am assuming you could probably sub the pretzel bun on any of their burgers - but it's just not the same to me. I loved building the burger. lol...I think I must just be getting cheap as I get older. But $11 for a burger with chips at lunch is too much for my workday lunch unfortunately.

Troll is very pricey. I nearly choked when I found out a bottle of Chimay Red was 13 bucks. Sorry, not burger related, just had to get that off my chest.

We came into the city this evening and went straight to Bluegrass Burgers. We have not been to a ton of burger joints in the 'Ville but I must say I broke one of my cardinal rules and double dipped on Bluegrass Burgers. A month or so I came into the city for a day and stopped at BB and I was hooked. So we skipped checking in at the hotel and went straight to BB and they knocked it out of the park, again.

Steve, I'm right there. I have never had a burger like the ones I've had at Bluegrass Burgers. The toppings bar is so MUCH more decadent and sophistocated than anything WWC has ever dreamed of, and they actually f@#king cook your meat the way you order it. I get a solid 9 out of 10 misses for MR, most of them ending up MW. No kidding, I'm beginning to think it's a big joke on me, and I've ordered a ton of burgers over the past few years, so it's a bit of a case study. Bluegrass Burgers has HANDS DOWN been the best burger I've eaten anywhere, and the topping bar is other-worldly. And they give you a container to put them in if you take yours to go - how nice is that?

I also noticed how well they hit the mark on cooking the burger. I really hate places that don't give you the option on how your burger is cooked.

[Robin Garr]

I also noticed how well they hit the mark on cooking the burger. I really hate places that don't give you the option on how your burger is cooked.

One possible issue here is that BBC uses Kentucky Proud grass-fed beef, which is reasonably safe to eat rare. When you're eating industrial beef, there's a measurable risk involved with undercooking, and a lot of lawyers advise their client against permitting the customer to take that risk. I'd rather get off the industrial food grid altogether, but that's just me ...

One possible issue here is that BBC uses Kentucky Proud grass-fed beef, which is reasonably safe to eat rare. When you're eating industrial beef, there's a measurable risk involved with undercooking, and a lot of lawyers advise their client against permitting the customer to take that risk. I'd rather get off the industrial food grid altogether, but that's just me ...

I get virtually all our meats from local farmers, but i do wonder if there really is a significantly lessened risk of contamination compared to industrial food. We all hear the e. coli recalls from major producers because of the millions that are potentially affected. My local farmers have their animals processed (ok, slaughtered) at a small regional/local plant that is state inspected. If there were to be an outbreak, is it on such a small scale that it was be difficult to track, and certainly not worthy of national media attention. Just wondering?

I can't believe no one has mentioned Hammerheads yet. The Elk Burger is pretty hard to beat for a gourmet option plus they have arguably the best fries in Louisville.

Harvest is also exceptional and for a good local fast food burger option, Bunz is great.

[Robin Garr]

If there were to be an outbreak, is it on such a small scale that it was be difficult to track, and certainly not worthy of national media attention. Just wondering?

In the great overall scheme of things, this is likely true, but personally I'm more comfortable dealing with a farmer who meets me face to face and whose operation is easy enough to visit and review than I am in dealing with a multinational whose fiduciary duty provides a strong incentive to use minimum-wage workers and hustle product through. It's pretty much the chain-vs-local argument all over again: There are NO guarantees, but the guy who owns his small business and has a local reputation to protect has a stronger incentive toward quality than the guy who depends primarily on volume.

Been loving me some "Five Guys" of late....a nice juicy burger, great toppings and the fries are dah-bomb.

Been loving me some "Five Guys" of late....a nice juicy burger, great toppings and the fries are dah-bomb.

they are right next to chickfila in NA..... probably would have enjoyed that more than the chicken sandwiches.

I've been loving the Mayan Cafe burger of late. I'm picky about what beef I eat - since I don't eat it much, I only want beef that tastes really, really good and doesn't make me feel ill afterward. This hunk of beef is delicious, and what's on top truly compliments it. The bun is perfect, too. Chewy, with a slightly crisp outside.

Mayan Burger

grass-fed beef | greens | pickled onions | tomatoes | havarti cheese | cilantro-caper aioli

I think North End Cafe has one of the tastiest burgers in town. They use local beef in theirs too.
If you want to add your own toppings go to Bluegrass Burgers. If you want someone else to add them Homerun Burger does it best.

Steve Coomes at insiderlouisville.com made a prediction that Rye will have the best burger in town, when they open. He reported on a practice run they had last night.

Using the evening as a practice run, chef Tyler Morris’s kitchen busily churned out single-plate tastes of simple dishes like pomme frites, roasted veggies, pastrami on rye (natch) and what I predict will be known as the city’s best burger.

Why is it that good? Because it was cooked perfectly medium, bright pink from top to bottom, surreally tender and seasoned with only salt and pepper.

How do they do that? My hunch is the kitchen is using a Cvap cabinet,