Found this little gem at an antique store in Stillwater, Minnesota. It’s priced slightly higher than the burgers, at about $1200. Date on the tag says circa 1930. I’m in love.

Leave it to a couple of guys from my alma mater to delve deep into the recipe behind the Double Double, Animal Style.  I tend to fall into the “overrated” camp when it comes to In-N-Out, but I’d be hard pressed to turn down a DDAS if put in front of me – and I’m all for making one at home!

The Burger Lab: The Ins-n-Outs of an In-N-Out Double-Double, Animal-Style | A Hamburger Today.

What better way to celebrate than to have the In-N-Out truck pull up to the office?

Convention Grill was always one of those places that we’d go to on a rather irregular basis, the sort of restaurant that everyone liked, but just never thought of when it came time to decide what to have for dinner. It’s a little out of the way if you live on the south side of town like we did, but not so far that we couldn’t bear the ten minute drive (hey, don’t laugh, Minnesotans live a very leisurely lifestyle). And while I haven’t been there many times, I most certainly have not been there in many many years. In fact, I’d venture to say it’s been almost 10 years since I was last there, maybe more (but hey, the place has been around since 1934).

Let’s get down to brass tacks, so to speak: there is one word I would use to describe this burger, and it is “good.” It’s not mind-blowing, you won’t walk out of here with the sudden urge to sneak back in the door and order another for carry-out. But it really is a solid display of hamburger, juicy, cooked to order, and satisfying. I have to admit I’m always disappointed when a burger has better toppings than meat, and this is one of those burgers. But oddly enough, while the bacon and cheddar really blew me away, I really wasn’t that upset by the mediocre beef patty (hey, at least they cooked it how I like it!). In fact, my favorite part of the whole burger was the bun, a fresh and squishy unseeded white bun, ever-so-slightly toasted, and a perfect sponge to save all of that beefy flavor.

Aside: Convention Grill also introduced me to the idea of eating sour cream on french fries, something that I rarely do, except when I’m at this place.

Nostalgia aside, the Convention Grill is still a great spot to grab a burger in the Twin Cities. With all the new-school joints opening up in uptown, downtown, and St. Paul, there’s something really special about hitting a classic restaurant and enjoying the same delicious sandwich that I’ve been eating for years, especially when it’s been ten years since the last one.

22nd Century Hamburgers from Ozersky.TV on Vimeo.

Never have you seen a burger cooked quite like this – flash fried, vacuum packed in butter, circulated at a perfect medium rare temp, then flash fried again, leaving an unpacked, dripping, juicy hunk of delicious beefiness with the grinder noodles still in tact.

This video, by ozersky.tv comes courtesy of an excellent post over at AHT.  Dig it, but maybe don’t try it at home (unless you have the proper equipment, of course, in which case I hope you invite me over).

There are few pleasures in life like that feeling you’ve got when you’ve just filled your gut slightly over the top with burgerry goodness.  You know – that “I’m really full right now, and while I could probably squeeze in another bite or two, I’m going to just sit here and relish it.”

This burger will not give you that feeling.

via YouTube – The Garbage Burger-Food Network.

You know, I’ve had a bacon burger (lots of ‘em).  I’ve had a peanut butter burger (Bukowski’s in Boston).  But I’ve never had a peanut butter bacon burger.  Thanks to the Shake Shack, now I can.

OK, actually I’m probably just going to make one myself, but you should at least have a little feast for your eyes.

The Peanut Butter And Bacon Burger: Putting A Heart Attack On A Plate Into Your Hand – The Awl.