The burger: Leave it to the quintessential neighborhood restaurant that is the Highland Grill to feature a quintessential burger.
"We sell a lot of them," said Francis Gonzalez, culinary director for the restaurant's parent company, the Blue Plate Restaurant Co. It's easy to see why: Burger-wise, Gonzalez makes all the right moves.
Starting with selecting a premium grass-fed beef, from an Olivia, Minn., farm. Each thick patty is seven hefty ounces of lean, flavorful ground chuck, seasoned with just salt and pepper (the meat requires nothing else) and seared on a flattop grill until it hits that sweet spot between lightly charred exterior and noticeably juicy interior.
From there, Gonzalez keeps things simple, with just a handful of basic (in a good way) flourishes: a few lettuce leaves (tucked below the patty, to keep the bun from absorbing too many juices and growing soggy), a so-so tomato slice, excellent pickles and a first-rate slab of salty Cheddar. Juicing things up is an obligatory "secret sauce," a not-so-disguised tartar sauce that includes ketchup, onions and chile sauce. Nice.
The bun? Another wise choice, a buttery, brioche-style beauty from Franklin Street Bakery. The bread-beef ratio is pretty close to ideal (see 7 oz. weight, above) and a quick toast leads to a perfect finish.
Look for the HG3 Burger headlining the menu's "Handhelds" section. I'll admit that I started by following orders and picking it up, but with this monster of a burger it's almost easier to grab a knife and fork. And then scarf down every bite.
Price: $12.50.
Fries: Included. Skin-on and fried to a deep golden, they're wonderfully salty, if a little greasy. Me? I prefer the kitchen's crunchy, lively coleslaw.
