Ten seats tops with a small flat top in the corner, covered with pots of warming beans, soup, and whatever else she has on there..giving herself maybe a square foot for making eggs, bacon, breakfast burritos and these gigantic hand formed burgers.
Steven and I sat at the counter late one Tuesday morning and each ordered a cheeseburger. The cook/owner (thinking her name is Nayteba?) peeled off about a pound of 80/20 ground round per burger, formed it into a patty and slapped it down on the hot flat top. She shuffled about, hand peeling and washing iceberg, slicing onions and sending a friend out for tomatoes.
There are rules about cooking burgers, certain things that you are taught as a short order cook and a chef that you should not do... #1 No pressing the burger: it releases juices and causes the burger to by dry out. #2 Don't turn it but once, when the juices/blood pools on top. However, this woman can do whatever she wants because she turned out a perfect burger...after pressing it down continually with a weight, and flipping it at least 3 different times. she also covered them after adding the cheese and top bun, thus steaming the bun.
Don't think that this was fast food... we were there, watching and waiting for at least 20 minutes, and well worth it!
The burgers were AWESOME! Ooze factor 8, cold lettuce and tomatoes squished together with the blazing hot meat and sliced American cheese. Needless to say, the caloric intake for that day was astronomical. We will for sure go back, to at least try breakfast... but by far the best burgers we've had since coming back from Texas...
Open Tuesdays only, to at least keep you away from chain stores once a month.. from 7am to 5pm.
