Consistent it was not. But a great balance of toppings and textures (sweet onions, salty cheddar and sautéed mushrooms) hit the spot.
The rarest burger was absolutely fabulous -- juicy, nice char on the bun and great bun to burger ratio.
Ido's thoughts....
The picky side of me wants to pick this creation apart and critique every bit of this burger mainly because it had such great potential to be amazing. ...but ultimately fell short of complete amazingness. Rather than getting into such boring details I'll just mention the highlights:
This was easily one of the better-seasoned patties I've had in a while, made more perfect by the classic combination of sauteed mushrooms over a nice gouda...all savory elements intermingling nicely.
BBFF has been talking a lot about the "bun-to-meat" ratio: It's worth calling out that this was a pretty good pairing -- not just in terms of proportions, but in textures as well.
I'm going to overlook the fact that some buns at the table were clearly pre-grilled and not warm when they came out (the lack of consistency caught our attention). That said, it was a perfect type of bun to handle such a massive burger -- which brought on a BBFF-epiphany of sorts:
The massiveness of this burger in its entirety, made it impossible to eat the thing without being sloppy. A juicy pool of goodness can't help but drip out the bottom and sides. But that's just as it should be!! Unlike some foods that call for a more delicate touch, the sloppiness that comes with eating the Mission Beach Cafe burger reinforces the carnal experience of indulging in a beautiful piece of red meat. It was a very fun burger to eat.
Also noteworthy were the nice substitutions available for the sides. Our table started off with the Truffle--Parmesan fries, so come burger-time, brussel's sprouts were a nice alternative (though not my favorite take on sprouts).
Overall: Unassuming deliciousness packaged in a nice bun.
This was easily one of the better-seasoned patties I've had in a while, made more perfect by the classic combination of sauteed mushrooms over a nice gouda...all savory elements intermingling nicely.
BBFF has been talking a lot about the "bun-to-meat" ratio: It's worth calling out that this was a pretty good pairing -- not just in terms of proportions, but in textures as well.
I'm going to overlook the fact that some buns at the table were clearly pre-grilled and not warm when they came out (the lack of consistency caught our attention). That said, it was a perfect type of bun to handle such a massive burger -- which brought on a BBFF-epiphany of sorts:
The massiveness of this burger in its entirety, made it impossible to eat the thing without being sloppy. A juicy pool of goodness can't help but drip out the bottom and sides. But that's just as it should be!! Unlike some foods that call for a more delicate touch, the sloppiness that comes with eating the Mission Beach Cafe burger reinforces the carnal experience of indulging in a beautiful piece of red meat. It was a very fun burger to eat.
Also noteworthy were the nice substitutions available for the sides. Our table started off with the Truffle--Parmesan fries, so come burger-time, brussel's sprouts were a nice alternative (though not my favorite take on sprouts).
Overall: Unassuming deliciousness packaged in a nice bun.
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