Burger Hunter

Burger Hunter: Anton’s Restaurant

Anton's

Week after week, Mike S. impresses us with the depth and breadth of his burger knowledge. Staff and readers love him so much we added him to our header today! Check out all The BurgerHunter’s meaty exploits at the #GreatAmericanBurgerHunter tag on Instagram.

Sometime this summer Cloud Town will be all up in your maps—you’ll either go by it, around it, or right to it! This time around it’s in for Anton’s Restaurant in Waite Park. Oooh yes, it’s got more charm and history than a dinosaur love story. Now we came here for food didn’t we . . . Big Ego! That’s the name of the burger and let me just attempt at explaining myself. Or itself. It’s a grilled cheese sandwich on wheat, then a big burger patty, then another grilled cheese sandwich on wheat. Okay reread that last sentence. But seriously one of my most enjoyable experiences was just getting down and dirty and owning this thing. I wanted the super cheese blast from the double flanking grilled cheeses but in order to get it you have to open wide and just kinda caveman it. Three-quarter pounds of meat and all that bread makes for a tall sandwich. But when you finally receive your lion-like reward, it’s everything you thought it would be. Really is folks. A perfect marriage. The buttery toast and the gooey cheese with a perfy medium meat that has a nice and gentle taste . . . If this don’t warm your soul you’re impossible. A comfort food orgy that even makes Mrs. Dash blush a little. Now it comes with caramelized onions and a honey mustard, but I put ’em on the side. Bacon left on. Loved this burger, made me feel really good and homey. The grilled cheese and the burger are American classic sandwiches. Nothing to argue there. And hey do actually work together but are of course better as stand alone units. I mean I’m not crazy. FR tho go to Anton’s you can’t really go wrong here. Pro-tip: Everyone get a popover.

Scorecard:   Flavor: 8.7   Presentation: 8   Originality: 9

Anton’s Restaurant, 2001 Frontage Road North, Waite Park; antonsrestaurant.com


Burger Hunter: Bad Waitress

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Week after week, Mike S. impresses us with the depth and breadth of his burger knowledge. Staff and readers love him so much we added him to our header today! Check out all The BurgerHunter’s meaty exploits at the #GreatAmericanBurgerHunter tag on Instagram.

They hold a secret power to the dining experience. Some are great and some should try a bit harder. We all have stories. Stories of the good, the bad, and the OMG Never Again! Wait staff are a big part of the experience. So this hunt takes us to the Bad Waitress, where they take that whole bit out of the equation. Yup sit down, look at your menu and write down what you want and go do this damn thing. Get up and move, yo. No, it’s actually pretty slick and they do bring you out your food. Thank goodness. Around these parts business meetings and breakfy are running hard, but I’m self ordering the Black-Top Bacon Cheeseburger. Diners do good burgers, folks. Almost always. This one is choice. Bun is a soft mound of rebound. Fresh from The Wedge. Meat is grass-fed with a loose pack and seasoned lightly. Delicious beef. Very clean but not lacking anything here. Juicy to the nines. Drips a plenty on the plate. “Can I get another napkin?” Maybe? Not sure TBH cause you’re a bit on your own here. Really tho, it’s kinda nice. Back to the beef. It super fresh tasting and I like it! The cheese is savage. A white cheddar thunder _____. What? It’s a white cheddar and it’s way good. Now the bacon is super crunch; in pieces, poised, positioned, and presented like a wedding cake. It’s really a nice touch. The salad is all organic and v refreshing. My lettuce was so happy to see me and I put the BBQ sauce on the side for a few dips. Not all that ‘ness cause the flavor alone is beautious. Pro tip: No throwing shade up in here cause no ones listening.

Scorecard:   Flavor: 8.9   Presentation: 9   Originality: 7

The Bad Waitress Diner and Bar (Northeast), 700 Central Ave NE MPLS; thebadwaitress.com


Burger Hunter: Icehouse

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Week after week, Mike S. impresses us with the depth and breadth of his burger knowledge. Staff and readers love him so much we added him to our header today! Check out all The Burger Hunter’s meaty exploits at the #GreatAmericanBurgerHunter tag on Instagram.

How does one even begin to understand the amount of good food up and down Eat Street. Nicollet Ave needs a documentary. If only Twincy had a few creatives . . . We are heading to chill out at the Icehouse. No silly, you don’t need your coats or skates, just your appetite to go to crush-town. The Icehouse Burger is for bon vivants and those looking for the finer things. Now there’s some pretty fancy upgrades that can be done to this burger that include adding foie gras and a truffled bordelaise. I didn’t go there but will be doing that soon. Instead, I went standard issue. The meat is a grind of sirloin, brisket, and chuck. Strong start. Seasoned up with shallots and thyme. Gives it a more earthy flavor profile. Almost meatloafy . . . Bun is described as an “everything bun.” And folks it’s that. More seeds and what have you than in a hippies corduroy pants pocket. Works fab with the meat. Baked in house fresh daily. The burger is topped with a French cows milk cheese known as delice. Kinda bitter and tangy but soft and creamy. Works nicely with the caramelized onions. Foodspo bro. I go hard, cuz. Lettuce is crisp and keeps things in place. Flavor is full-bodied and deep. Juicy and cooked to perfection. I had a challenge dialing in on some of the flavors here cause there’s some seasonings that make you pause, in a good way. Thyming is everything and can throw a guy off. You understand, right? Well, go find out for yourself and bring the relatives cause this place is fun!

Scorecard:   Flavor: 9.1   Presentation: 9   Originality: 9

Icehouse, 2528 Nicollet Ave S, MPLS; icehousempls.com


Burger Hunter: The Bulldog Northeast

Bulldog NE

Week after week, Mike S. impresses us with the depth and breadth of his burger knowledge. Just wait til you see his logo, we cannot wait to debut it. Check out all The Burger Hunter’s meaty exploits at the #GreatAmericanBurgerHunter tag on Instagram.

Coping it sweet in Northeast, MPLS on a random weekday might find you pondering your lunch time happy place. Low and behold I found mine at The Bulldog Northeast. Now you should have at the very least heard of this place or hopefully had a drink or something here. It’s got cred. Menu is Burger-forward and we’re into it. So I went with the Peanut Butter and Bacon burger which should be called the Knife and Fork burger. We will get to that later . . . Let’s start with the beef. The grind is brisket, sirloin, and chuck. Golf clap. The pack is firm. Chef knows medium and flavor of the beef is dialed. It’s topped with a Surly spiced peanut butter that is now and forever part of my fam. Is anyone listening???!! Bottle that shit! STAT! Sorry I get carried away. Next up on the burger is an apple-wood bacon that works beautifully on this super concoction. This whole thing is kind of a breakfastie hangover super crave town munchies ensemble. When you need to flat-out crush, this is it folks. Now they put a fried egg on it with a little Wood’s maple syrup. The runny egg always adds nice flavor to meat. Instagram Stories were made for this. But with these specific ingredients the egg is really the Pope Francis. Brings it all together and almost can’t live without. A keystone if you won’t. That brings us to the bun. The croissant. A noble choice but it just can’t hold up. Sweet and buttery and perfy choice to pair with these ingredients, but if your looking to hold this burger you might have a messy ordeal on your hands. Hence the Knife and Fork burger. Love the flavor of this ride. Sweet, full bodied and bold. It’s not hiding nor covering up. Just satisfying the soul.

Scorecard:   Flavor: 8.7   Presentation: 7   Originality: 10

Bulldog Northeast, 401 E Hennepin Ave, MPLS; thebulldognortheast.com


Burger Hunter: The Rock Elm Tavern

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Week after week, Mike S. impresses us with the depth and breadth of his burger knowledge. Just wait til you see his logo, we cannot wait to debut it. Check out all The Burger Hunter’s meaty exploits at the #GreatAmericanBurgerHunter tag on Instagram.

Rockford Road/ take me home/ to the place/ I belong. We know that would have to be a burger joint somewhere . . . The Rock Elm Tavern in Plymouth, MN is starting to earn some really good burger banter in the foodiesphere. Okay, let’s go! The Rock Elm Burger is their big home run hitter. This beauty is boss. The meat is angus grass fed from the sustainable legends in Olivia, MN Revier Cattle Co. Now these burgers literally glisten. They are shiny af! The reason for that I believe is because the cows are fed flax seed for the last 6 weeks. It not only makes these burgers runway ready and all pretty but adds a depth of flavor that grass fed beef honestly needs. Also makes them healthier than salmon. That’s the rumor anyways. Ok let’s move on . . . Bun is totes my style. Soft and butter grilled. From Emma Krumbee’s in New Prague, MN. The burger is topped with a candied walnut aioli that I’d like to spread on everything in life. They use a montamore cheese that’s simply magical. It’s in the parm family, so yeah, get to know. The mushrooms are house roasted and come to party. Although the sweetness from the candied aioli keeps them in check. They are just right there, not all up in your biz. If you haven’t noticed there’s a giant flavor bomb going on here. It’s a sweeter ride, but the bitter green beast arugula helps calm that done a notch or two. This burger is ridiculously good. There’s a creaminess with the toppings, a perfect med cook, and hella juicy. Everything is soft. Beautiful inside and out.

Scorecard:   Flavor: 9.2   Presentation: 7   Originality: 10

Rock Elm Tavern, 16605 County Road 24: Suite 211, Plymouth; rockelmtavern.com