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Jury's reputation as a great burger dates back to winning some TV station's "Best Burger" viewer poll or something. So recognize that it was mostly voted on by 50-year-old TV news watchers at a time when there would have been nothing but bars in the area it's in.

In other words, it's not really fair to judge a Jury's burger by the standards of the fine dining that has popped up around it-- not least because part of what's good about it is that it's so faithful to the classic bar burger paradigm and doesn't use fancy beef, asiago cheese, Bordeaux basting sauce or anything else that would scare off a blue collar voter in a TV station's best burger contest. What I like about it IS that it tastes like it would have tasted in 1965, and Jury's slightly old school grownup ambience matches the food.

Actually, this is my problem with the whole "best burger" concept-- is anyone surprised that Smith & Wollensky, a place that has access to the best meat on the planet and that can get away with a $15.95 price point for a cheeseburger, is going to win this kind of competition? That's the road to the silliness they go through in New York, where they charge $40 for a wagyu beef burger with truffles on it.

Surely burgers have to be judged by the class they're in, and limits have to be imposed on what is otherwise a form that could be tinkered with all out of recognition-- if Grant Achatz offers a deconstructed burger where meat is fried at your table for the smell while you eat a mound of bun dough inside a mustard-coated tomato, it may be wonderful, but it doesn't make Jury's a second-tier choice when all I want is a burger, not a thought-provoking experience of the essence of burgerdom. Burgers that sell for $2 or less are one class-- a place like Bill's or Man-Jo-Vin's which pulls off the el cheapo 30s style minimalist burger in classic form is a champ in that category. Bar burgers are another class, and Jury's undoubtedly ranks near the top of that group. Fine dining burgers would be a separate category beyond that.

1)I stopped in for a burger at the Grafton on Friday. Based on the glowing reports I've heard about the burger there, I expected a lot. And I left disappointed. The Grafton's burger is not the equal of Jury's, Square Kitchen, Moody's, or Superdawg--actually, it's not even up to a Big Herm's, Poochie's or Buffalo Joe's. It wasn't awful--it was just, well, thoroughly OK. Decent, but not a burger I will try again. There was no single cataclysmic problem with the Grafton burger, but rather a series of small annoyances that made for a less than satisfying experience. To wit: The bun was a little overwhelming in substance, giving the sandwhich a bit too high of a bun-to-meat ratio; further, the burger was ordered rare, and came back almost perfectly well done, destroying any potential beef flavor (this was also a problem in my wife's order); finally, the burger itself was actually not a single unified patty, but a constellation of burger fragments--that is, the meat didn't hold together, and thus continually slid off the bun unless one maintained a vise-like grip on it. On the other hand, the seasoning was decent, and the Grafton's onion rings are quite good. But as I don't generally find myself craving overcooked burgers formed from medium-grade beef and served on bready, slightly stale buns, I won't be heading back soon.

2)Philosophizing about burger classification, Mike G offers the following:


I object to the rigidly hierarchical system of burger analysis forwarded here. After all, isn't one of the most cherished beliefs of our Republic the notion of class mobility? Why, then, should the Superdawg burger be artificially limited to a ranking scheme that would compare it only to the Charcoal Delights and Dengeos of the world? I pose this question because just last week I consumed a Superdawg burger that was clearly superior to the "Prime" Burger served on my most recent trips to the Evanston Pete Miller's Steakhouse. No, I can abide by neither an aristocratic nor a neo-segregationist, "separate but equal" approach to evaluating the burger genre. I think we must keep a single playing field open to all competition and let the pickles fall where they may. I say Superdawg's Burger may provide just exactly the kind of Horatio Alger story our country needs in trying times, especially now that Da Coach has chosen not to run for public office. Superdawg and other stands like it may have humble origins, but they have the potential to reach Olympian heights. Let's not deprive them of their opportunity to do so.

I'm on the Jury's email list and the most recent missive reminds that during lunch (11-4) Wednesday's are $2 off burgers days. Even better, though, are Monday nights when it's 2 for 1 burger night. So if you have a (meat-eating) dining companion or are REALLY hungry sounds like Mondays might be a good way to sample a Jury's burger.

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The Choo Choo has a unique burger--it is not your typical Beinlich style burger, but made really really thinly. The Choo Choo itself is a diner style building. We went last year and because the burger is different than other burgers, we really enjoyed it. Quite flavorful. They also have a toy trian ride a track at the counter area that will deliver your food right to you. I would recommend going off hours because it does get crowded at peak times.

600 Lee Street, Des Plaines

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"Don't be a sheep. People hate sheep. They eat sheep."

I have to throw in a recommendation for Jubilee Juice.

(I should qualify my recommendation by stating that I was a vegetarian for twelve or so years and have only enthusiastically resumed eating meat in the past couple of years. With that background, my usual complaint about hamburgers (and sandwiches in general) is that the meat to toppings ratio is too high and there's no balance of flavors. Sure, the meat's gotta taste good, but I like to taste what I put on it as well.)

Jubilee has a nice, half pound (which is larger than I usually like) patty on a sturdy, big enough, sesame seeded bun topped with lettuce ("field greens" actually), nice red tomatoes, carmelized onions, ketchup, mayo, and pickles. They call this their All American and it happens to be the exact topping selection I prefer. Oh, it also has american cheese on it, which I suspect to be Merkts, as that is what they use on their cheese fries. They have other combinations of toppings and cheeses as well as turkey burger.

And I should add that I had a fantastic, thin, kind of crispy cheeseburger at the Billy Goat the other day that went a long way toward restoring my faith in burgers. And Chicago.

Jubilee Juice
140 N. Halsted Street
(312) 377-8500

The Billy Goat Tavern
430 North (lower) Michigan
(312) 222-1525

that I've had is at the Bristol Tap in Bristol, IL. This is probably on the far reaches Chicagoland -- it's between Aurora and Yorkville.

The old location used to be a real dive, but the new one is really pretty nice. The burgers are to die for. Hand formed from fresh ground beef, the burgers are big, thick and juicy. They take a good 20 minutes to cook on the grill behind the bar. While you're waiting, there's free popcorn and really cold beer. The burgers come with chips and a pickle.

I took a McDonald's exec there, who bitched about the decor (we were at the old place) and the wait. Until he tasted the burger. Then he got it!

The lunch crowd is blue/white collar mix, and I'd probably take an older child. But I think I'd keep the kids away at night. It's kind of a honky tonk.

Damn good burgers.

Cathy, I was just re-reading this thread and saw you mentioned this...I know it's slightly OT but could you post the recipe?! My husband and I LOVE the Claim Sauce and every time we have potato skins anywhere we lament the fact that there's no claim sauce.

Back on topic: My fave burger is still Beinlichs. L.Woods in Lincolnwood has a decent burger as well.

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"You should eat!"

Hi,

When I find the book, which may be 1-2-3 or the long haul, I will post the ingredients on Cooking and Shopping.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Bristol Tap way far from almost everywhere but way good. It takes a long time to cook a fat burger on a tabletop griddle, really worth the wait.I liked the old dump better.

My updated top ten list: I stress "my". The list is never complete and always changing. Number 1 is never safe.

1AA- Rosebud Steakhouse

2. The Spot, Marengo, IL
3. Top Notch Beefburger
4. Charlie Beinlich's
5. Goldyburgers
6. Capital Grille
7. O'Sullivans
8. Twisted Spoke
9. Paradise Pup
10.Boston Blackie's

Have not been to the following: Pete Miller's, Rockit, Smith & Wollensky's, Ditka's, Gibson's

Have been to: Jury's, Moody's, Billy Goat.

The Rosebud Steakhouse stands above the rest. If you haven't been there, I strongly suggest it.

A--

South Loop Club serves a charcoal-grilled frozen patty that is a waste of charcoal.

Count me among those who like a Hackney burger and a tall Bitburger, too. Hackney's makes for a very pleasant apres Bears stop. I like the regular burger, rare, such that the juices soak into the somewhat wimpy black bread. My wife is a patty melt expert, and claims they are tops.

The original on Harms is an interesting place, but I think the Chicago location is up to company standards. The apple pie at the original is surprisingly very good and home made-ish. Don't know if it is on the menu here in the city.

In no particular order, my current list would include the following:

Darwin's
Wiener's Circle
Paradise Pup
Jane's
Charlie Beinlich's
Top Notch Beefburger
Bill's
Don's
Smith&Wollensky
Steak&Shake

E.M.

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"Don't even touch my gold, I'm good."

Darwin's is awfully good, but I though that they had closed down.

Where are Don's and Jane's?

Interesting lists.

I would note that the VI family visits Goldyburger fairly often. On a good day, it IS near the top of Chicago burgers, but about 1/3rd of the time, I find it does not achieve that level. I cannot yet explain why.

Based soley on one visit, I think McCormick's in Lake Bluff deserves a place in the pantheon.

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Think Yiddish, Dress British - Advice of Evil Ronnie to me.

The Local Beet's very big list of 2013 Farmer's Markets

Jane's is crawling distance from my new home, too, but in the opposite direction.

Seriously, though, Jane's is around the corner from Darwin's, on Cortland.

Jane's
1653-1655 W. Cortland
773.862.JANE

I have disclosed the details of my Jane's habit, here.

As for Don's, well, that is a completely different habit of mine, and one which I don't care to detail in this forum.

Don's Humburgers
1837 S. Western
312.733.9351

[G Wiv and Vital Information back in the good ol' days. ]

E.M.

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"Don't even touch my gold, I'm good."

You hit that right on the head saps. Not many slop shops can hang with those two... As far as the sit down joints, some of my favorite Burgers are at the Rockit Bar on Hubbard and Salud Tequila Lounge on Milwaukee...

Believe it or not John BarleyCorn has a decent burger at times.

Moody's really needs to step up to the rep. They've been a miss the last four times I've gone... Good Beer though...

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Greasy Spoon

I've posted before that I'm a huge fan of Hackney's - especially the original Harms location -although I might be slightly prejudiced by growing up in Glenview. The ambiance of the Printers Row location doesn't do as much for me (didn't that used to be an Edwardo's Pizza a few years ago?), but it's still an excellent burger for that part of town. And as for the greasy onion loaf .... oooooh, onion loaf ....

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It was a place called Moonraker. Edwardo's is north a bit, near Congress.

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Greasy Spoon

[Some semi-relevant prefatory comments here.]

After seeing that Tribune article on best burgers which was linked in some thread or other, I went and tried one of the ones they mentioned which I had never heard of: Rockwell's, which proves to be a neighborhood bar/restaurant on that little small-townish block next to where the Ravenswood zips down an alley. A pleasant, obviously family-friendly place, given that I was practically the only person there without a stroller and baby in situ.

The burger advertises itself as a Black Angus patty. Black Angus beef is one of those things that's closer to marketing than reality, as evidenced by the fact that you can get Black Angus burgers at Burger King. (Like everything except the oldest menu items there, it tastes more like the chemistry lab than the kitchen.) But in fact the Rockwell's patty did have a robust, quality-beef taste to it that was shown off nicely by the way they grilled it.

The downside was, for a bar burger, it just wasn't that big-- maybe a 1/4-lb. patty, at most 1/3-lb. Beefy excess is, it seems to me, part of the bar burger's point. More oddly, it came served on a LOT of chopped lettuce, which damped down the flavor a lot. There's just something... how can I say it... girly about the Rockwell's burger next to a manly bar burger paradigm like Jury's a few blocks away. My suspicion is, when couples come here with their baby in tow, the Rockwell's burger is a burger that the wife can order when she has that beef craving (younger bro or sis being on the way already) and yet not feel like she's gone into a red meat coma, as the Jury's burger might.

Still, not bad, I can see why it has its fans even if it didn't quite win me over. Given the family friendliness, odds are we'll be back to try other things on the menu.

Rockwell's Neighborhood Grill
4632 N. Rockwell, Chicago
Tel: (773) 509-1871

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Mike,

I'm glad you reminded about Rockwell's. I was pretty sure I posted somewhere about a meal at Rockwell's shortly after it opened, but I can't seem to find it now. I didn't like it much the first time, but decided to go back for a burger after the Trib piece.

I'm glad I did, because I thought the burger was really quite good. Call me girly, but I like it a bit more than Jury's burgers, which I have slowly come to enjoy quite a bit. I wish I had posted shortly after the meal as I intended, because I've lost my descriptors. It wasn't as big as Jury's, but it was certainly no quarter pounder, and bigger's not the be-all for me with bar burgers. What I did like was that it was cooked a nice medium rare, and juicy throughout, unlike Jury's which can get a bit dry around the edges. I normally detest chopped lettuce on a burger, and I don't recall having that at Rockwell's or not, but if I did, it was done well enough to not put me off.

When I went the first time, we talked with the owner, and apparently they ran a place, or three actually, in Dallas (at the same time I lived there, turns out) voted best burger in town. What I was there for at the time was to follow up on a Dish (or was it Morsels then?) tip about good Tex-Mex. No dice. I don't know if they still have the so-called "Tex-Mex" items on their menu, but everything I've had there but the burger I've found to be mediocre.

It is cozy, close, and friendly, but the TV-to-table ratio is bit high for me, and it's hard to position the boys such that they're not being fed a steady diet of television. That's fine for the corner bar, but doesn't so much say family dining in my book.

My wife and I were in the area today and, remembering your recommendation, we decided to stop.
Jesus, man - you could have warned us this burger was as big as a side of beef!
Generous portions aside, this was indeed one of the best burgers I have eaten in a long time.
Thanks!

I'm on record upthread favoring Hackney's and Gullivers. I'll also add a good word about the massive burgers at Boston Blackies and the gooey Angus cheeseburgers at Strat's.

Hackney's
www.hackneys.net
733 S. Dearborn St., Chicago, 312/461-1116
241 S. Milwaukee Ave., Wheeling, 847/537-2100
1514 E. Lake Ave., Glenview, 847/724-7171
1241 Harms Road, Glenview, 847/724-5577
880 N. Old Rand Road, Lake Zurich, 847/438-2103
12300 S. LaGrange Road, Palos Park, 708/448-8300

Gullivers
2727 W. Howard St., Chicago, 773/338-2166

Boston Blackies
www.bostonblackies.com
164 E. Grand Ave., Chicago, 312/938-8700
120 S. Riverside Plaza (Adams/Monroe), Chicago, 312/382-0700
Hubbard Woods Plaza, 73 Green Bay Road, Glencoe, 847/242-9400
405 Lake Cook Road, Deerfield, 847/418-3400
222 E. Algonquin Road, Arlington Heights, 847/952-4700
6775 174th St., Tinley Park (opens 2006)

Strat's Hamburgers
231 E. North Ave., Villa Park, 630/832-0435
2906 N. Mannheim Road, Franklin Park, 847/455-3040

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LAZ
Dining Chicago
Index to LTHForum Recipes, 2004-2008

I haven't decided what, exactly, will be dropped from my current list, but based on my one sampling, last night, I am inclined to add Bin Wine Cafe's Hearth Burger in its stead.*

The Cafe's freshly-ground burger is cooked to order, served on toasted "slipper bread," and accompanied by a generous portion of shoestring fries. Garnishes include your choice of cheese, slices of Roma tomato, Romaine lettuce, and a really nice wedge of housemade pickle with pickled onion slivers.**

Oh, and I took it "rare."


E.M.


* This was my second visit to Bin Wine Cafe and, for me, it is a welcome addition to the neighbourhood. I have now tried 12-14 items from their "seasonally-inspired" lineup of starters, pizzas, and entrees, and I would heartily recommend the Caesar-dressed Romaine Salad, the Saffron and Mussel Soup, the Clams with Chorizo, the White Pizza, and, of course, the Hearth Burger.

** When I inquired about the cheese offerings I was told that I could choose from "nearly any" cheese offered on the cheeseboard menu. So, while I honed right in on the Keen's Cheddar, if you would prefer the Yarra Valley oil-marinated Persian Fetta, knock yourself out. And, hey, I wouldn't blame you. That is a great cheese.

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"Don't even touch my gold, I'm good."

I just found my new favorite burger joint here in the burbs. While I was in San Diego a number of platoon members from my brothers company were singing the praised of Southtown Express in Elmhurst, located on the northeast corner of York Rd. and Valette.

Unassuming from the outside, but greasy spoonish on the inside Southtown puts out a pretty darn good burger. I ordered my standard double cheesburger with the works. Then to my amazment the counter guy called the order over to the grill and I watched as two fresh patties were placed on the griddle along with the bun to toast. What I recieved was a juicy, flavorful, mouth-watering orgasm on a bun. YUM!!!

Oh, btw, I almost forgot to mention the french fried potato crack that accompanied my order. Standard Mickey D's cut, but cooked to perfection.

Flip

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-Ben Franklin-

This place used to be horrible (I was there many years ago). I'll definitely have to give it a try.

Saps

Just found this site and had to register to post two burgers that have not been metioned yet. (Most of my favs have already been mentioned.)

Palmer Place
56 S. LaGrange Rd.
LaGrange, IL 60525
(630) 482-7127
www.palmerplacebeer.com

Park Grill
11 North Michigan Avenue
Chicago, Illinois 60602
(312) 521-PARK
www.parkgrillchicago.com

Have been to Palmer's dozens of times, and although I think there are better burgers out there, the variety is fun and they are pretty consistent. Just went to the Park Grill the other day. Apart from the waitress, who was a box of rocks, the place was great. Fair prices, nice atmosphere, and a great burger. Got mine with herkimer cheddar and applewood bacon, fantastic.

Surprised Myron and Phil's hasn't surfaced lately. Was there last week and had another durn good burger. It can be hit or miss, though.

Palmer's is decent.

I had the burger at Park Grill and it was good, although not memorable. However, I went there on the worst day possible (the day of the Chicago Marathon), and the place was an absolute pigsty.

Their burger was very good. I also had it rare.

They say they grind the meat in-house.
Are there very many places that do that?

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Greasy Spoon

Fuddrucker's claims to do just that, though their hamburger isn't worth posting about.

A friend brought a butcher buddy to Fuddruckers when they had butchers on the premises. Butcher buddy never believed the meat being prepared on-site in plain view was really served there. He felt there was a big disconnect between what you saw and what was served.

I've only gone to Fuddruckers a few times to help out at kid's parties. I never felt the desire to return on my own.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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