Aldeer.com Forums Alabama Deer Talk Aldeer Buffet Best burgers in Alabama.

I'm a burger junkie and there's no shortage of places where you can get a good burger. It is however a rarity that you find an exceptional burger and that's why I started this thread. Please list out some of your favorite burgers from around our state that you would deem "exceptional".

Here's my top 5.

1. Main Street Tavern - Montevallo Alabama. (Either the classic or the smashed as both are outstanding).
2. Saw's - Avondale Alabama
3. Our Place - Ozark Alabama
4. Vicki's Lunch Van - Montgomery Alabama
5. The Essential - Birmingham Alabama

All of these are a cut above IMO. Let's see your list.

Big Daddy's Grill have a damn good one. In Fairhope.

I haven't eaten there in a few years, but Hamburger King in Montgomery had probably one of the best burgers I've eaten.

I have never had any of these but will try

Sheila Cs in Auburn.

^^^
Thats the one i been wanting to try. Super high reviews at 4.7 with over a 1000 reviews! Thats a great rating. I hav heard great things about Shelia C’s in auburn - really want to try it

Wards chili cheese burger.

You can get you a Saws burger at the outlet mall in Leeds.

The burgers at the Haberdasher on Dauphine Street in Mobile are really good.
We also like the burgers at Lota Bier Garten on Dauphine street too.
Mooyah burger in the Colonnade is good for a chain.
Freddy's Frozen Custard burgers are good for fast food.

The thing about burgers that make them good or bad is very subjective. It's like Pizza. Some like thin crust, some like thick crust, some like them well done, other's don't.

With burgers there are a few things I like and although I will eat what I would call "specialty" burgers with things like BBQ sauce, fried onion rings, fried eggs, bacon, mushrooms, jalapenos, etc... on them I think when you compare burgers you need to compare apples to apples and stick with traditional garnishments like: Lettuce, Tomato, onions, cheese, mustard and mayo.

There are a few things that I judge a good burger on...

1. The bun. It needs to be soft and light, but not falling apart. Buns like ciabatta bread, kaiser rolls and pretzel rolls are usually just too bready. What you really want here are either Brioche buns or Potato buns. I also think it's important to butter the buns on the inside surface and then toast the buns on a skillet or griddle so just the inside buttered portion of the bun gets toasted and the outside stays soft. The butter and toasting is really important.

2. The burger. The meat needs to be a 70/30 blend with plenty of fat in it. I'm OK with stuff like brisket trimmings or steak burgers, but most good burger meat will be fine here. The trick on the burgers is to NOT form them too much and make them tough and chewy. Definitely not the premade patties of any kind. They always seem to turn out tougher than hand made patties. And 100% definitely not premade frozen patties. You don't want the burger falling apart like a meatloaf sandwich, but you don't want a piece of ground beef shoe leather either. There needs to be a good bite to it and the texture is important. Don't over work the burger patty.

3. Seasonings. You don't have to get cute here, just salt and pepper is fine, but if you really want to get fancy you can make your own Montreal Steak seasoning and use that for added flavor.

4. Toppings. Again, no reason to get too fancy here, just crisp, fresh, cold iceberg lettuce. You want the crunch. A good beef steak tomato. Just one nice slice is all you need. A little thinly sliced onion for the bite. Preferably a Vidalia for the sweetness. Leave the damn pickle off the sandwich. This is not a pickle sandwich it's a hamburger. Serve a nice Clausen dill pickle spear on the side.

5. Condiments. Dukes mayo and French's mustard. Stop. That's it. That's all you need. Save the damned ketchup for the French fries. You already got a tomato on the sandwich.

If you add cheese it is no longer a hamburger it becomes a cheeseburger and if you add bacon it becomes a bacon cheeseburger and now we are into a whole other line of "specialty" burgers and there's no end to that mess, next thing you know we are serving burgers with glazed donuts for buns...

Cooleys burger in Waynesboro,MS. Its shallow fried in bacon grease

Double D's, Spanish Fort on the hill by Bass Pro. Super friendly lady, lots of those specialty burgers she comes up with like Irish mentioned. I'm just a bacon cheeseburger kind of guy though. The regular ole hamburger is great too.

A great burger is all about the Meat to Bun ratio.

My House !!!

The Peppered Pig in Huntsville.

Not saying it's the best but Jack Browns on the square in Huntsville makes a great mushroom and Swiss burger.

Best I've ever had at a restaurant was at a dive bar in Tallahassee, but I can't remember the name.

I was not impressed with Shelias in Auburn.

I tend to agree with Irishguy above about burgers. Sometimes we get too fancy with toppings when simple can be better. Except I do like pickles on my burger. Not kosher pickles, just plain ol dill pickle slices and no damn ketchup.

Not sure if smash burgers are specialty, but I love em.

Grand mama use to toast bun and that was one of best burgers i ever had. Linden had an incredible one back in 70s at Wilsons diner but that place been gone for over 40 years
Neiffers in Auburn solid. Thanks for input on shelia’s. Had good one in montgomery several times at red robin - but folks in here slammed other locations

Irish has some good info above. I can make a fine burger at home. I'm of the opinion that adding cheese is value added, same for bacon & pickles. Love me some honey mustard on there too.

I'll add Tony's Hot Dogs In Pelham and J&J Grocery out here in McCalla

Gonna have to give this one a try........