Where do Xpress readers go when nothing but a big hunk of meat on a toasted bun will do? Burgermeister’s, naturally. Owner Chantal Saunders claims that she isn't a chef, but she seems to have the recipe for a good burger down pat nonetheless.
And what does it take to make the best burger in town? Besides a ridiculous amount of juicy meat cooked just so?
"Real ingredients, honest preparation and we make most everything from scratch — I think that people can really tell the difference," she says. And how. If a burger like the “Meister” doesn't move you — we're talking a half pound of smoked Guinness-marinated beef topped with everything but the kitchen sink — it's entirely possible you may be dead inside.
Unless, of course, you’re vegetarian. Though the name perhaps suggests "meat palace," even vegetarians can find plenty to eat at Burgermeister’s.
"Our veggie burgers are very different from the garden burgers that you'll find in the grocery store," says Saunders. "People either love them or hate them, but they're very unique — they're made in house. You can also get a tofu burger if you don't like rice and beans."
— Mackensy Lunsford