Burger lovers’ prayers are answered at the Stone Church! Matt Stone, from WFMJ, helps us review Stone Church Pizza House and Brew Pub. Click here or on one of the pics to read.
The Phoenix Fire Grill & Bar burgers are a beautiful thing! Click HERE to read the review.
As the crumbs settle from the 2017 Meat 16 Cheeseburger Challenge, we have already commenced planning for 2018. The interest we have received through The Vindicator, WFMJ News, Fast Freddie and 93.3 The Wolf and Facebook was amazing! Although the tournament ran smoothly for the most part, we feel it necessary to make a few adjustments to the rules.
2018 Meat 16 UCC Rules
- For each round, restaurants provide two identical cheeseburgers from their menu, cooked medium-well.
- Each entry must be accompanied by a well written description.
- Cheeseburgers must be cut in half and placed in unmarked containers that will be provided by BURGERGUYZ.
- There can be no evidence as to where each cheeseburger is from.
- All cheeseburgers entered must appear on the restaurant menu before February, 2018.
- Restaurants can use the same cheeseburger for each round or they can change to another, as long as it’s on their menu.
- Cheeseburgers will be ordered at least 1 hour before pick-up time.
- Pick-up times will be exactly the same for both competitors in each specific match and the cheeseburgers must be ready to go, on time.
- The burgers from both competitors will be delivered to the judges at exactly the same time to insure fairness.
- A board of three judges will be used for each match. Two of their votes are needed to advance.
- Once a match is set, it will only be rescheduled if one of our curriers cancels due to emergency or in the event of an emergency that forces one of the competitors to close their kitchen.
All entrants are locally owned restaurants. No national chain restaurants. Local chain restaurants are allowed. The county champ and runner-up are invited back as the 1 and 2 seed, respectively, in their side of the bracket. The remaining spots will be filled ASAP by; A) popular demand through Facebook comments and messages and email messages. B) restaurant owner requests entry.
- Big D’s Newton Pub, Newton Falls
- Niki’z Pub, Niles
- The Lime Tree, Warren
- High Pointe Restaurant & Tavern, Niles
- The Lake Tavern, Mecca
- 3 Way Cafe, Cortland
- Davidson’s Restaurant/Tavern, Cornersberg
- The Pour House Bar & Grill, Canfield
- Bogey’s Bar & Grill, Lowellville
- Magic Tree Pub & Eatery, Boardman
- Coaches Burger Bar, Poland
- Phoenix Fire Grill and Bar, Canfield
- Lanai Lounge, Boardman
- Ice House Inn, Austintown
Signing up is simple! Leave a comment or message here or on BURGERGUYZ Facebook page or write us at firstname.lastname@example.org
By Don Johnson
During a February Saturday afternoon in Santa Fe, I started jones’n for a burger. Knowing I was but a minute away, I headed to Shake Foundation. After finding a spot in the small dirt lot, I walked to the back of the building. In the back is where one orders at one window and picks up at the other. The backyard has picnic tables, several were open, the others filled with 2 to 3 people or small families. But, instead of taking time to describe the whole experience, I will cut to straight to the chase.
You pick up your food to see it packaged carefully in a box. When you open the wrapper, you’ll see a beautiful looking burger that is strategically placed for maximum visual appeal. You’ll bite into a bun that has good texture and taste but will start coming apart about half way through. The shoestring French fries will be crispy on the outside, tender on the inside.
Now the burger itself. Mom always told me if you don’t have anything good to say, don’t
say it. But, this is a blog where things are supposed to be said. It looked awesome and fresh. The green chili was very, very mild in flavor. The hand-patted patty didn’t have much discernible flavor unless you put a piece of it on your tongue for a few moments. Aside from the lettuce, tomato (not in season) and raw onion that you can add to it at no additional charge, I put a squeeze of mayo on it. That only marginally helped.
What a culinary letdown to see an incredible looking burger that didn’t have much to it. I won’t talk about the Adobe Mud Shake. I don’t see a reason to return. And, through some informal conversations with others after my visit, my assessment does not seem to be far off.
Solo Trip by Burgerguyz- Don – rating: 2.00 The Burgerguyz of New Mexico needs to leave some room at the bottom in case there’s something less deserving.
631 Cerrillos Rd
Santa Fe, NM 87505
By Don Johnson
On a Saturday Albuquerque evening, BURGERGUYZ of New Mexico paid a visit to Pete’s Frites. Pete’s is an up and coming burger stop in Nob Hill that serves nothing but burgers and “frites”, a Belgian style French Fry. There is one grilled cheese option and a grilled cheese children’s meal for the non-meat eaters.
The staff at Pete’s Frites is incredible proud of their limited menu. When not busy, they will tell you just about anything you would want to know about the 5 cuts of New Mexico sourced beef that are ground and blended on site to make their burgers. The frites are hand cut and triple cooked on site. And, the topper is the selection of in house made specialty sauces and a fry sauce.
The menu is posted next to the counter where one places their order. Since there is nothing else to order but the hamburger, several opted for the “Diner” double patty, others opted for the “Diner” single. Cheese choices; Cheddar or American. Add green chili! The combo comes with, guess what… the frites! You are not asked for doneness as every burger is cooked to their specification.
Don’t be in a hurry, this is not fast food. But, when your food arrives, you’ll find it worth the wait. The burgers arrived, open faced, on a paper covered rectangular platter. The buns heal sported the cheese covered patty, the crown sported our selections of lettuce, onion, and tomato. A huge serving of frites and your sauce choices accompany the burger.
While the burger had a well-done appearance, we were surprised at how juicy it was. The loosely packed patty conveyed a mild beef flavor. The texture was awesome. The bun was fresh and had a nice “squish” to it, but was sturdy enough to hold together for the duration of the meal. The frites? You will find them unbelievable. The triple cooking process produces an extremely crisp exterior and an incredibly soft interior. The serving size on the combo is easily enough for 2 and probably up to 3 people.
Sometimes, simple, and minimal is best. Pete’s Frites exemplifies this. 2 items on the menu, a small assortment of flavor enhancing sauces. Locally sourced, antibiotic and hormone free beef. Fresh, on site ingredients. Pow!
**Beer and wine coming soon.
Burgerguyz of New Mexico score: 4.7 out of 5. We need a little room at the top just in case there’s something better. But that’s gotta be an out of this world burger.
3407 Central Ave NE
Albuquerque, NM 87106