What's the best part of a hamburger? Is it the juicy, thick-cut meat? Or is it whether or not it is carefully and tastefully seasoned, so well it hardly needs condiments? Or is it really not about the meat, but the bread surrounding it, baked fresh, careful not to be so hearty that it cancels out the meat altogether?
At Bakers Burger Company, a local restaurant in Hattiesburg, MS, it's all of the above.
As far as we are concerned, it is usually a good sign when you walk in and see this:
As soon as you walk through the doors, you'll notice the menu - short, concise, user-friendly. Translated to us, this means we're about to eat at a restaurant who knows what they do (burgers, bread), and they are doing it well. They don't need to offer three pages of food options to satisfy every person in town; they want to satisfy the people who want a great burger, sandwiched between great bread. And they are succeeding.
{build your own burger}
{build your own dog}
I chose to build my own burger, with Italian Focaccia, to which I added pepper jack cheese, with ketchup and mustard. I like a simple burger, but with this bread, it was still simple, yet memorable. The bread-to-meat ratio is also important to me, which is risky with focaccia. But this was perfect - the bread wasn't too thick, giving the meat room to be known!
Though the foodie in me is a bit embarrassed to admit this, I'd never heard of putting malt vinegar on your fries until this day. But what a great addition!And these weren't just any fries - they're hand-cut fries - tasty and piping hot and so, so good.
For this outing, my mom joined us (and, indeed, treated us to this fine lunch), remarking that when she lived in Ohio, they would put malt vinegar on their fries. There you have it... it must be a Yankee thing.
We might be in the Deep South, but we're keeping this one. Bring on the malt vinegar!
man, that was a great burger!!!
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