May 14, 2012
- Lincoln Park
- Food: Fully customize-able burgers with a full selection of fresh meats, spices, toppings, cheese, and bread.
- Decor: Old fashioned butcher shop with a cozy dine-in area.
- Service: Great and friendly service
- Cost: $$
- Wine / Cocktails:
Yet another Lincoln Park spot, this place specializes in burgers, and not just your old-fashioned beef burgers. Butcher and the Burger is modeled after an old fashioned butcher shop, except they cook your burger however you prefer, much like how you can get whatever cut of meat just the way you prefer it.
Upon entering, it’s a very small shop that’s very reminiscent of a neighborhood butcher. The fact that its small means its cozy and cute, but also can be a little too crowded at times. As we waited in line, another staff member took our order on a iPad, Talk about a butcher of the future! Butcher and the Burger allows you to choose from a variety of ingredients for every single item that makes up the burger, from the mean, bun, seasonings, and cheese.
For one burger, we went with the Grass-Fed Beef Burger with the Chicago Steakhouse spices on a Prezel roll (+$0.50). We topped that off with Cheddar Cheese, Lettuce, Onion, Bacon, Fried Egg, and BBQ sauce. This recipe was similar to the one that was suggested to us via their twitter. Instead of the Elk meat suggestion, we wanted to try beef on our first visit. Our second burger was a Salmon Burger seasoned with Umami Glaze (described as a miso, sweet soy marinade) on a Split Top Egg Bun. With help from the person taking our order, we topped it with Lettuce, Onion, Tomato, and Swiss Cheese.
The beef burger arrived to our table on a wooden cutting board which we thought was a great touch to add to them. It came out looking like one of the most visually appetizing burgers we have yet to encounter on our quest. Upon first bite, we once again knew this was a Chicago top contender. It was cooked perfectly to a medium rare and was very juicy and not greasy. One gripe we had was that the seasoning was a little overpowering. Other than that, this burger was near perfect. In fact, this burger really didn’t need much seasoning at all, it was that good. One rookie mistake we made was putting lettuce on this burger. With the juices, BBQ sauce, and egg, it tends to get soggy and just isn’t needed.
It was until we tried the salmon burger that we decided that we here at Chicago Burger Blog would include non-beef burgers in our burger blog (but we don’t include in ratings). This burger was top notch, it was fresh, juicy and moist, cooked perfectly with an Asian-inspired twist.
Overall we were very pleased, thus we give Butcher and the Burger a 4 out of 5. The main thing holding them back is the lack of a pre-made or classic burger with suggested toppings. It’s easy to get the wrong toppings and mess a burger completely up. Luckily we kind of know what we are doing J Also, the Chicago Steakhouse seasoning was a bit much. At the same time, the variety of meats also including Elk, Bison, Shrimp, Turkey, and more is very enticing. For that reason alone, we would go back and recommend anyone to check out this burger joint. There something for everyone here and the novelty of this restaurant really makes this place stands out among an ever growing crowd.
Grass-Fed Beef Burger ($9.50 + $1 cheese + additional for some toppings) – Chicago Steakhouse seasoning, cheddar cheese, lettuce, grilled onions, bacon, fried egg, BBQ sauce . (Pictured)
Salmon Burger ($9.50 +$1 cheese) - Swiss cheese, lettuce, tomato, raw onion
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Grass-Fed Beef Burger, Salmon Burger