A Beefy Lament
Like most American kids, I grew up liking McDonald’s. But not its burgers. I didn’t become a burger lover 'till my twenties when I realized there was a happy medium between McDonald’s and the blood-rare burgers my mom and dad tucked into.
And today, there’s a burger renaissance going on across America. Foodies and serious chefs alike are deep into hot, meaty action. New York and LA are flooding with burger-restaurant concepts. It is a renaissance that has skipped our frigid wasteland entirely.
I just finished editing our annual Critic’s Picks feature for our Best Restaurants issue (March). One of Andrew Zimmern’s picks is Convention Grill in St. Louis Park (“The perfect family burger joint,” he called it).
The rugrats and I had just been to the dentist in Linden Hills, so I decided to take Zimmy’s advice. And I was reminded why I hadn’t been to Convention Grill in two years.
I’m here to officially proclaim the Twin Cities as America’s Worst Burger Towns, and Convention Grill as among the prime (choice?) offenders.
Strike 1: No char (grill not hot enough)
Strike 2: Cheese layered over lukewarm toppings
Strike 3: Cheese thus not melted
Strike 4: Bun spongy, insufficiently toasted
Strike 5: Meat well-done (that would be overcooked)
Strike 6: Paltry, beefy flavor
How can a place so perfectly set up to deliver a great burger turn out such a crap one? I think it’s your fault.
Who me? you ask. Yeah, you.
As I rearranged my burger in a vain attempt to melt the cheese, a beefy fellow discussing Weight Watchers points ogled it in all its gray-and-orange glory. “These are the best burgers in the Twin Cities,” he lustily told his companion. “They win all the awards.” He then proceeded to order his—dramatic pause—well-done.
I’m willing to make allowances for taste, but well-done burgers are tasteless. That’s why so many of you now dip your burgers (like the fries) in the ketchup: Because there’s no taste in the burger. Why do so many Minnesotans, in the heart of the nation’s corn belt and prime meat-eating territory, order meat well-done? (All the fat and calories and antibiotics without any of the flavor. Sounds like a marketing campaign.)
Restaurants are to blame as well—between liability concerns over E. coli and indifferent cooks, a lot of places can’t make a burger as ordered. I cook them at home about five times a year and can do it by touch. Why can’t they at Convention Grill? Because nobody demands it, that’s why.
I’ve had Vincent’s signature short rib, etc. burger. It came well-done, jets of hot short rib fat shooting out of a pocket in the meat. Matt’s Juicy Lucy? Second-degree burns and granular dry meat that would shame a school cafeteria.
Is there anyone out there who orders a burger less than medium-well anymore? Is there any joint out there who can cook one that way besides a local steak house?
Share your tips and horror stories with me. If enough of us care, perhaps we can start a movement to shame them into cooking burgers right.
















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