These restaurants will satisfy your most hardcore burger craving
Satisfy your burger craving at one of these Atlanta spots.
Atlanta has many Zagat rated restaurants and four-course menus, but sometimes a juicy burger is a craving that one cannot deny themselves. Here’s a list of Atlanta burger spots for when the craving hits.
Grindhouse Killer Burgers
A simple menu featuring a handful of “killer” burger styles ranging from Euro to Dixie, Grindhouse also allows diners to build their own beef, turkey, or veggie burger. Award-winning smokey brisket chili is a topping so divine that diners will want to order a cup on its own. My dining companion can almost always finish a burger in four bites, and is always left wanting more.
Holeman & Finch Public House
The list would not be complete without a mention of the Holeman & Finch burger. Harder to come by than other burgers on this list, diners must be in the right place at the right time (10:00pm exactly) to even think about getting their hands on one of the 24 burgers served each night. Even then it’s not guaranteed – as this off-the-menu burger can long be spoken for before the 10:00pm “burger time.” These double patty cheeseburgers are worth the wait and handcrafted to perfection.
The Vortex Bar & Grill
Perhaps one of the best known spots in Atlanta for indulgent burgers, the atmosphere at The Vortex alone is enough to draw diners in. Their signature burgers have artful names such as “Rebel Outlaw,” served covered in pulled pork and cheddar cheese; “Fat Elvis,” which The King himself would have crooned over, features peanut butter, bacon and fried bananas; and the “Triple Coronary Bypass,” a mega-burger that, well, you’ll want to save some room for. The Vortex also offers non-beef options and meal-worthy appetizers. Diners must be 18 and older to dine inside each of the two skull-adorned locales.
“Food You Can Feel Good About” is the motto which Yeah! Burger creates its menu options by. Diners can eat easy and enjoy a naturally-raised, locally-sourced burger free from heavy processing. Add all-natural and organic produce and dairy products to artisan buns locally made from Holeman & Finch Bread Company, and diners have a meal they can feel good about. Stop by the Virginia Highland or Howell Mill location.
The best burger in Georgia has a pretty distinct name
This burger joint in Atlanta is beyond well regarded.
If you’re in Atlanta you have to go to Ms. Ann’s Snack Bar for the Ghetto Burger.
“It’s the best burger in the state of Georgia.”
The Ghetto Burger is no joke. Two giant patties with cheese, onions, ketchup, mustard, lettuce, tomato, bacon, and a giant dollop of chili. When you come to Ann’s, come hungry.
Cause this burger is so heavy, you could do arm workouts with it.
Ann Price became an Atlanta legend when she created the Ghetto Burger to compete with fast food chains in the area.
The burger started as an old family recipe. The Prices grew up eating giant burgers. When Ann came to Atlanta, someone told her she had to do something to stand out. So, the Ghetto Burger was born.
Ann’s place quickly became a go-to destination for burger fanatics, but anyone coming to taste the Ghetto Burger had to follow Ms. Ann’s rules.
No cursing, no drinking, no leaning on the counter—or you get kicked out for good.
And trust us, you do not want to get kicked out.
People have been lining up for the burger for nearly 50 years, and they’ve got no plans to mess with it.
We’re inspired to know you by name and know your order by heart. Our Managing Partner Crystal Waters, is the face of Grub Burger Bar Druid Hills and she’s excited to meet you. If you have any questions regarding our store please email or call and ask for Crystal. Or just stop on by for a friendly high five.
Wednesday – Friday 2 – 7pm & 9pm – Close
$5 Boneless Wings | Queso | Cheese Fries
All Day, Everyday
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Romaine & spinach blend, diced tomatoes, cucumbers, mixed cheese, red onions & a grilled chicken breast with your choice of one of our house-made dressings.
Hendrick's Gin, fresh lemon juice, blackberry puree and club soda.
Corralejo Reposado & Patrón Citrónge Orange shaken with fresh lime juice & agave, served on the rocks in a cedar-smoked glass.
Lunazul Silver Tequila, agave, pineapple juice and fresh lime juice.
A juicy brined 6 oz. chicken breast, hand battered and fried until crispy. Served on a freshly baked bun with pickles and jalapeño ranch. Also available Cajun style or Buffalo style.
Family Value Meals - available for To Go and Curbside To Go orders. Not available for dine in.
A slightly sweet introduction into Scotch.
Crafted with Monkey Shoulder Scotch, pineapple and fresh-
squeezed lemon juice
A classic. Redemption High Rye Bourbon, aromatic
and orange bitters and a Luxardo cherry
An elevated version of this classic cocktail:
Deep Eddy Vodka, Bacardi Rum, Bombay
Gin and Sauza Tequila
Tito’s Vodka, strawberry purée, topped
with bubbly champagne
Maker’s Mark Bourbon blended with blackberry puree and fresh lime juice.
Beyond Burger™ 100% plant-based patty, roasted garlic A1 aioli, tomato, spinach, Swiss and French fried onions
Please ask to see our wine list
Please ask to see our beer list for draught and bottles
Tito's Vodka, Zing Zang Bloody Mary Mix
Bacardi Coconut Rum, fresh blueberries, mint, and fresh lime juice
Deep Eddy Vodka, lime juice, and Gosling's ginger beer. Make it an Irish Mule with Jameson. Make it a Mexican Mule with Sauza Silver Tequila. Make it a Kentucky Mule with Jim Beam Bourbon.
Patrón Silver Tequila, Patrón Citronge Orange, and fresh lime juice
Sauza Tequila, Patrón Citronge Orange, and fresh lime juice
Your choice of chocolate, vanilla, strawberry, or worms & dirt
Served with fries and a drink
Served with fries and a drink
Served with fries, and a drink. 12 and under.
Pesto-seasoned ground turkey burger, romaine & spinach blend, bacon, bleu cheese, avocado, egg, red onion, and tomatoes, with your choice of jalapeño ranch or balsamic vinaigrette dressing
Skrewball Peanut Butter Whiskey, Reese's Pieces, peanut butter, Ghirardelli chocolate sauce, and peanut butter cookie
Chocolate vodka, crushed Oreos, and gummy worms
Reese's Pieces, peanut butter, Ghirardelli chocolate sauce, and peanut butter cookie
Crushed Oreos and gummy worms
Hand-cut, double battered, and inspired by a recipe originating in Harlem, NY. Served with Mississippi Comeback sauce and fries.
Grilled chicken breast, bacon, Swiss, sprouts, avocado, and chipotle aioli on a wheat bun
A 6 oz. wild-caught salmon fillet seasoned with ancho chili, topped with avocado, lettuce, tomato, red onion & tequila lime aioli.
Pesto-seasoned ground turkey burger, bacon, Swiss, sprouts, avocado, and chipotle aioli on a wheat bun
12 boneless wings tossed in your choice of Honey Sriracha Sauce, Cajun Dry Rub, or classic Buffalo Sauce. Served with bleu cheese dressing or jalapeño ranch.
A shareable portion of fries, Monterey Jack and cheddar cheese, bacon, jalapeños, and jalapeño ranch
Fresh greens, tomatoes, cucumbers, mixed cheese, red onions, and your choice of jalapeño ranch, honey mustard, or balsamic dressing
Mac 'n' cheese, cheese, sauce, and bacon
Hand-battered in craft beer, deep-fried and served with our house-made Chipotle Ketchup
Can't decide? You can have both fries and sweets!
Waffle-cut sweet potato fries with our own magic dust
Crumbled bleu cheese, bleu cheese spread, cracked peppercorn seasoning, balsamic caramelized onions, tomato and spinach
Absinthe sautéed green onion & mushrooms, Swiss and Tabasco mayo
Pepper Jack cheese, Trinidad Moruga Scorpion Sauce, grilled jalapeños, lettuce and tomato.
Applewood smoked bacon, cheddar cheese, Dr Pepper BBQ sauce, two onion rings & sliced dill pickles
Chipotle aioli, cheddar cheese and homemade guacamole
Mac ‘n’ cheese, cheese sauce & bacon
Our premium wagyu beef blend cooked medium rare, roasted garlic A1 aioli, tomato, spinach, Swiss and French fried onions
Chefs' Picks: Atlanta Burgers
We’re making our way across the country, finding chefs’ favorite burgers in a variety of cities. We’ve talked to chefs about their picks in New York City, Chicago, Miami and San Francisco. Now we’re hitting Atlanta, looking for the best burgers in the Peach State.
Atlanta native Linton Hopkins, chef-owner of the acclaimed Holeman and Finch Public House, can be credited with creating one of the city’s most-sought-after burgers. When it comes to sating his own burger cravings, he has plenty of contemporary go-tos — including the double stack at Bocado and the classic steakhouse burgers from Marcel and Bones — but the version from The Varsity has been a lifelong favorite. “Burgers have honestly always been a dear companion in my edible journey. It’s a memory of being with my grandfather and going to The Varsity as a boy for a cheeseburger,” he says. “After enduring chemotherapy and radiation, I lost my taste for a number of different foods, but never for cheeseburgers. Getting a cheeseburger has always been there for me: It’s a comfort food and a memory food. The Varsity cheeseburger — it’s simple and fast food, but it’s good. The Varsity is a special place in this city.”
Before the H&F Burger was available on the regular menu, this daunting double stack’s only-after-10 p.m. availability created intense burger fervor among Atlanta diners and chefs alike, including Pastry Chef Carrie Hudson of West Egg Café. “Chef [Linton] Hopkins of H&F holds dear the same traditional burger qualities I do: American cheese and grease,” she says. Personal chef and cookbook author Jennifer Hill Booker describes herself as an “absolute lover of burgers” and counts Holeman & Finch as one of her top two spots. “The burger patties at H&F are made from the trimmings of their brisket and steaks,” she notes. “They are layered with cheese, topped with their in-house bread-and-butter pickles and sandwiched between two toasted brioche buns. Amazing!”
For Chef Jonathan Fox of Fox Bros. Bar-B-Q (where the brisket burger consistently earns top marks), burgers have always been part of life. “Growing up in Texas there were outstanding old-school burger shops on every corner,” he recalls. “A burger is comfort: When you have had a bad or long day, a burger and a cold beer is what you think of.” One of his favorite Atlanta burgers is The Meatstick from his Inman Park neighbor, Chef Robert Phalen of One Eared Stag. Fox admits, “I normally prefer a single big-patty cheeseburger, but Chef Phalen creates this double-patty burger with house-ground chuck and bacon in the mix. Two slices of American cheese, loads of super-thin shaved white onion and housemade pickles on a super-soft buttery brioche bun also made in-house.”
Chef Justin Fox, the other brother in Fox Bros. Bar-B-Q, also has firm opinions about burgers. He gives a nod to the one at Holeman & Finch (“It’s a classic!”), but these days he has eyes for The Hank at Illegal Food. “The Hank is an eight-ounce patty of local beef, griddled and served on a brioche roll with special sauce,” he says. “My favorite part is the thin-sliced sweet onion and shaved iceberg lettuce … it's simple and just an all-around good burger!”
Ask Chef-Restaurateur Ford Fry about burgers and he’s likely to get a little sentimental: “Burgers, to me, are like a good dog who sticks with me through thick and thin. I love cooking burgers because when I really focus on all the components that make up the burger, a magical thing happens — and it’s just perfect.” This would explain the proliferation of choice burger options at his own restaurants, like the thick, wood-fired patties at JCT. Kitchen & Bar and King + Duke, or the nostalgia-inducing thin-patty American creations at Marcel and BeetleCat. When he’s not achieving burger nirvana in his own kitchens, he heads to The General Muir. “My friend Todd Ginsberg has always made a mean thin-patty burger,” says Fry. “Good blend, good crust, a nice juiciness, perfectly soft and squishy bread, and a crisp iceberg lettuce ‘sail.’”
Like many chefs, Hugh Acheson loves cooking burgers, but they are restricted to a monthly indulgence for his family. When he seeks out a restaurant burger, he heads to Grindhouse’s Piedmont location and orders up a Double Apache at the counter. “The Double Apache burger is a messy favorite. Hatch green chiles and Jack cheese make my day,” he says, “and the crinkle fries are a classic touch.” The Apache style is one of Grindhouse’s most-popular burgers, built atop a ground chuck-brisket patty seasoned with salt and pepper on one side only, griddled on a flat top, crowned with toppings on side two to finish cooking, then tucked into a toasted potato bun with shredded lettuce.
“Some babies are born with bottles and rattles . I had cheeseburgers and fries,” Chef Richard Blais admits. When he’s not overseeing the lineup of creative burgers, novelty fried items and mad-scientist-inspired liquid nitrogen milkshakes at Flip Burger, he give props to The Spence for its “killer rendition” of a Juicy Lucy (which he helped add to the menu during his tenure there). Chef Kyle Forson has ensured that the Juicy Lucy holds court among Atlanta’s top burgers with an irresistible patty-cheese-bun combo: White cheddar is stuffed into the patty — a blend of brisket, short rib, chuck and light dry-aged beef fat — fired in a wood-burning oven and nestled into a soft brioche roll. Proceed with caution when eating the burger lives up to its name, with a molten, cheesy center.
Chef Robert Phalen makes a much-praised burger at One Eared Stag, but his favorite Atlanta burger is a little farther off the radar. “I really like this little tiny grocery store called Little's Food Store,” he says. “It's not that there is something incredibly unique about the Little's burgers they're just good. They take me back to my childhood — we had a place just like Little's close to my house where I grew up.” Chef Todd Ginsberg of The General Muir concurs: “Little's Grocery [in Cabbagetown] is my favorite place to get a burger. It's the old-school vibe of a small convenience store that you would find in a town with a population of 500. It sells some cool groceries, beers, sodas, and then there's the kitchen that just makes a great burger that makes me smile every time I eat one. Squishy potato bun. Well-griddled meat. Juicy. Unpretentious. A Coke, burger and fries. If they weren't created for each other, they sure fooled me.”
Photos courtesy of Audra Starr, Bart Sasso, Henri Hollis of Green Olive Media, Sarah Dodge, Andrew Thomas Lee, Tori Allen PR, Heidi Geldhauser and Little's Food Store
14 Amazing Places to Grab a Drink in Atlanta
Whether your jam is Caribbean cocktails, zero-proof drinks, craft beer or orange wine, these 14 Atlanta hot spots serve up their sips with style.
Watchman's Seafood & Spirits
With its focus on regionally-sourced seafood including a host of sustainable Southern oysters, Watchman's Seafood & Spirits is an engaging spot in Atlanta's buzzing Krog Street Market food hall with a cheery Jungalow vibe (think lots of plants and macramé). But cocktail fans will really want to seek out Watchman's for its impressive cocktail program spearheaded by local spirits savant Miles Macquarrie who also oversees the drinks beat at Kimball House in Atlanta's Decatur suburb (and a James Beard finalist in 2018 for Outstanding Bar Program). Macquarrie says the focus at Watchman's is on Caribbean and tropical-inspired cocktails (a.k.a. not the usual tiki drinks) with spins on the mojito, daiquiri, paloma and rum-forward sips to signal an island vibe. Don't miss the delicious, not-too-sweet Colada Phosphate made with rum, pineapple, coconut, cardamaro and acid phosphate (to enhance the drink's tart qualities and keep sweetness at bay without lime or lemon juice).
An Italian market and restaurant in one, Atlanta's Bellina Alimentari in the Ponce City Market food hall is a great place to grab some charcuterie and cheese for a picnic lunch or linger over some pasta and selections from the impressive, adventurous wine list. Italian wines are the focus here, but Bellina makes an effort to expand the horizons of diners with a well-curated selection of both natural wines and some very interesting orange wines, many sourced from small family farms in Italy. Italian-focused spritzes and amari-based cocktails continue the La Dolce Vita theme.
A Perfect Bite
It doesn't get much better that a glass of orange wine or an Italian cocktail paired with one of the incredible cheese and charcuterie boards at Atlanta's Ponce City Market Italian market and restaurant Bellina Alimentari. The knowledgeable staff will help you curate your cheese and charcuterie selections to fit your wine or beer selection for an even more sublime foodie experience.
The Booming West End
Atlanta's West End neighborhood and the Lee + White development (pictured) is one of the city's most exciting. The New York Times and others have been singing the praises of local Instagram cult burger spot Slutty Vegan and more and more dining and distillery options are popping up on the newest strip of Atlanta's favorite pedestrian path, the Westside BeltLine, including the foodie-forward gastropub Boxcar.
Boxcar + Hop City
A cluster of breweries (Monday Night Brewing, Wild Heaven Beer) and distilleries (ASW Distillery) have opened right on the BeltLine and the gastropub Boxcar, above the wine and beer bar-and-shop Hop City West End, adds elevated fare (don't miss the Kara-age Fried Chicken, the Vagabond buttermilk-fried chicken with pimento cheese and the Beefcake Cheesesteak), to the mix. If curated cocktails and an extensive local craft beer scene are on your ATL bucket list, then Boxcar and Hop City West End and this vibrant, booming neighborhood should be on your route.
Mission + Market
Want to feel like an insider in the heart of Atlanta's high-powered Buckhead neighborhood? Then head to Mission + Market tucked in a canyon of gleaming skyscrapers (don't worry, there's valet parking right up front if you don't want to navigate parking decks). The bar scene is hopping, with throngs of workers from nearby office towers and a nicely compact, curated cocktail list including plenty of zero-proof cocktails for those watching their figure or alcohol intake. Chef Ian Winslade (and "Beat Bobby Flay" on Food Network contestant) serves up New American fare like a crisp-on-the-outside and delicate-inside snapper with herbacious risotto and an appetizer of citrus-marinated oysters from Washington State with paddlefish caviar that perfectly balances fresh brininess and acidic-meets-sweet tartness. The Mission + Market setting is dramatic (perfect for date night), with soaring ceilings and lots of glass but somehow&mdashwith the attentive service and Winslade commandeering things from the open kitchen&mdashMission + Market still feels intimate, warm and pretense-free.
With more and more bartenders trying to create inventive, flavorful non-alcoholic cocktails, Mission + Market in Atlanta's tony Buckhead neighborhood offers a strong showing of sober sips. Lost at Sea (pictured) is just one of the non-alcoholic offerings at this restaurant focused on casual West Coast fare.
A Vegan Cocktail
The Reduced to Ashes cocktail with tequila, mezcal, fresh lime juice, butterfly tea and aquafaba (an egg white substitute made with chickpeas) at Saltwood Charcuterie and Bar in Loews Atlanta is the perfect encapsulation of this bar program's merits. In-house cocktail impresario Ramsey Kashlan (a veteran of One Flew South) delivers the goods when it comes to taste and presentation and the focus on Southern bites at Saltwood makes for a nice deep dive into all this Southern city has to offer.
Located in the heart of the ritzy The Shops Buckhead (with a second, smaller location at the Atlanta food hall Ponce City Market), Biltong Bar has a host of adventurous options for cocktail fans. A Tiki Tuesday menu (check availability as summer gives way to fall) features classic drinks like Mai Tais, Fog Cutters and Rum Barrels served in festive vessels and rounds out the already copious boozy options from beverage director Sean Gleason. Gleason is a cocktail historian. "I like spirits that have a story," he says. And he's also big on technique. Much of Gleason's work is done behind the scenes, beyond the eyes of customers, with infusions, centrifuges, sous vide and other gadgetry and tinkering employed in the quest for world-class cocktails. Gleason's signature cocktails have a globe-trotting flair with French Chartreuse and Japanese gin on offer. But even the classics, like the Old-Fashioned at Biltong get a tweak, offering customers fresh interpretations of old standards like a rye whiskey simple syrup. If you want to go really old school, the bar program boasts extensive absinthe offerings. Instead of "Happy Hour" the bar boasts "Happy Meals" with spiked sodas and paper-wrapped snacks to conjure up a cheeky drive-through association.
A blend of mezcal, clarified lemon, blanc vermouth, sage and lavender soda, the Summer Dresses cocktail (pictured) at Atlanta's Biltong Bar in Buckhead shows the creativity of this South African hot spot's drinks program. This South African gastropub bills itself as "beef jerky and booze" (biltong means beef jerky and is a traditional South African snack) spot with Indian, French and Malaysian dishes on offer. A creative bar menu with exotic French-Caribbean sips like a trendy Chartreuse Colada and other imaginative offerings make this a great drinks destination if a respite from a day of shopping is on your calendar.
Ultra-stylish, with the dark, moody ambiance of an old school Fifties-era cocktail destination, Golden Eagle in Atlanta's booming Reynoldstown neighborhood specializes in equally nostalgia-inducing sips. A mix of signature drinks is served alongside classics like the Suffering Bastard or the Traveling Suitcase, a twist on the traditional Old Fashioned, that is stored and served bar- or table-side out of a vintage suitcase.
The Rise of the Phoenix (serves three) at Golden Eagle is one of the savvy sips offered by bar manager Jeff Stockton in a cocktail program that is as imaginative as it is delicious. The restaurant's location (with a new outdoor patio) on Atlanta's pedestrian and bike-centric BeltLine means you can walk off all of those boozy calories.
Popular Ponce City Market Italian restaurant and market Bellina Alimentari is a go-to destination for delicious fare. Now Bellina owner Tal Baum has branched out with Aziza, a modern Israeli restaurant that debuted in summer 2019 with an exotic interior evoking Baum's Israeli childhood from Atlanta-based design firm Smith Hanes.
New Kid on the Block
The new "modern" Israeli restaurant at Atlanta's vibrant food and shopping Westside Provisions, Aziza offers chic, bazaar-style furnishings (think thick velvet curtains, jewel tones, onion-dome rattan light fixtures and low lighting) and cocktails (like the rum and toasted coconut cocktail shown here) and wines from Israel, Lebanon and Turkey.
A Bespoke Speakeasy
With interior design by Britain's Tom Dixon and a cocktail program from international mixologist whiz kid Shingo Gokan, the posh Atlanta speakeasy Himitsu is a movie star magnet and a required destination for cocktail nuts. Because it's a reservation-only cocktail bar, you'll need to check in and follow instructions at Himitsu's website to access some of the best drinks in town.
One Flew South
You don't even have to leave Hartsfield-Jackson Atlanta International Airport to experience some of the best in local cocktail culture. One Flew South in the international terminal has a top-notch food program from celebrated Atlanta chef and Soul cookbook author Todd Richards (don't miss the collard green ramen) that will make you forget you are eating in an airport. A deep-cuts cocktail menu offers everything from classics like an Old-Fashioned, Sazerac, Aperol Spritz and newer inventions like the Nearest to Happiness (pictured) featuring Uncle Nearest 1856 whiskey, lillet rouge, lemon, simple syrup and muddled blueberries and mint. One Flew South is about as far as you can get from a sad, sugary airport margarita.
Located in the heart of Atlanta's walkable, happening Midtown neighborhood, The Lawrence features contemporary fare with a Southern-forward focus including black-eyed pea hummus, cucumber-peach gazpacho, smoked gouda mac and cheese as well as a clever, well-curated bar program.
You Need This Cocktail
The Lawrence features a cocktail menu developed communally by its talented team of bartenders, with a surfeit of wit and imagination. Belly up to the winding front-and-center bar to chat with the knowledgable staff and to sample some of the summer cocktails inspired by favorite movies like the Addams Family Values sip I'd Pity Him with gin, Sambuca, passionfruit, blackberries, blueberries, mint, lemon and cava.
Prepare for Some Spin
The Polaris rotating bar and restaurant in Atlanta architect John Portman's stunning Hyatt Regency Atlanta first opened in 1967 and was remodeled and relaunched in 2014. Despite its location in the middle of Atlanta's downtown touristy convention-central, two-hours free valet parking and an incredible view make this a must-do for cocktail fans. The Maple Old-Fashioned with brûléed orange, is worth checking out and the mixologist definitely cares about his craft. On the downside, the bar has a wonky reservation policy (even large groups can't make reservations for cocktails, only dinner) and when you check-in at the hostess stand in the Hyatt lobby you will invariably be asked to wait no matter how crowded the bar is. But the view and the experience make up for some of the annoying bureaucracy.
Decatur's The Pinewood
Located in the crunchy, cozy Atlanta suburb of Decatur, The Pinewood is a popular destination with local cocktail fans. Craft cocktails like the Atlantan and Blueberry Hill Punch for whiskey fans and a mix of boozy flights allow revelers to expand their cocktail repertoire and up their spirits knowledge.
Pinewood's Goomah Cocktail
A refreshing blend of vodka, limoncello, campari and orange Pinewood's Goomah is one of the rotating crafted cocktails on offer at this gastropub located in Atlanta's Decatur neighborhood.
Recipe: The quickest weeknight burgers are smashed and stacked
No matter the meat of choice or the cooking method, burgers are an excellent weeknight meal. They cook quickly. They are infinitely customizable. And, it’s easy to make them kid-friendly.
The simplest, speediest way to a burger dinner? Smashed patties.
This style of burger cooks in less than 2 minutes, and requires absolutely no guesswork when it comes to doneness. What the patty lacks in medium-rare juiciness, it makes up for in a crisp, flavor-packed crust.
The method below borrows technique from J. Kenji Lopez-Alt’s recipe on Serious Eats, but it’s scaled up to a more family-friendly volume. (You can easily increase the number of burgers you’re churning out simply allow 1/4 pound of beef per person, divided into two patties.) Before you turn on the stove, get all of the burger elements ready: pull out the cheese, slice the burger buns, and shred the lettuce. Instead of ketchup, mustard, mayonnaise and pickles, grab a bottle of Thousand Island dressing. It already packs all of those flavors inside — and doesn’t crowd the table with condiments.
For the patties themselves, use 85% lean ground beef. If you can find ground chuck, use it. To develop a rich, deep crust, the burgers need to cook in a heavy, ungreased skillet in plenty of rendered fat. Divide the beef into 8 small balls while you heat the skillet over high heat. It needs at least 5 minutes to get ripping hot — don’t cut this time short.
You’ll cook the burgers in two batches. Take four of the beef balls and place them in the skillet, evenly spread apart. Use your widest, flattest spatula to smash each ball firmly into the skillet to form a small patty. Season with salt and then leave the burgers alone for about 1 minute. You’ll know they’re ready to flip when the meat appears to be nearly cooked through and its juices are bubbling through the patty. Scrape the spatula underneath the patties — make sure to pull up all of the browned bits — and flip. Top all of the patties with cheese, stack them to form a double patty, then transfer to a plate. Wipe the skillet out and repeat. I told you these burgers were quick.
8. Ladybird Grove and Mess Hall
Ladybird is the Beltline at its best! Visit them for campfire cuisine and amazing drinks that’ll feel like you’re hanging out in the coolest backyard ever. Their burger is out-of-this-world, and it’s the perfect place to have a casual drink outside or grab a full meal with friends. They’re pup-friendly too and back open for service.
9. ATL Food Truck Park
This vegan themed food truck park on Howell Mill Rd has some of the best of the best! You’ll be able to sample delicious fare from other vegan and Black-owned spots like GAS Food Truck‘s chopped cheese and 2 Scoops ATL‘s fruit-packed sorbets. The owner, Tan Bowers, has also led an amazing initiative throughout this crisis in which she and other vegan restaurants have come together to give out 1,000+ free meals to seniors, youth, and people undergoing homelessness. Follow them on Instagram for updates on hours of operation.
Le Petit Marche – Griddle Cake
Billy Kramer, the man behind the popular Billy’s Burgers and NFA Burger pop-ups, opened a permanent location of NFA Burger inside a Chevron market on Chamblee Dunwoody Road in 2019. If the long lines at lunch are any indication, Kramer’s burger counter is as popular as his pop-ups. Head in for NFA’s classic double and triple cheeseburgers as well as the monstrous quad burger. All are topped with American cheese, pickles, mustard, and Kramer’s sweet and salty “sassy” sauce. Takeout available. Masks required.
The Snack Bar’s Ms. Ann may have passed away in 2015, but her beloved burger stand still endures on Memorial Drive in Kirkwood. The now famous “Ghetto Burger” includes two patties, bacon, cheese, and chili. Takeout available. Masks required.
In fact, between 1980 and 1990, the city lost half its white population. By the 1990s, Clarkston had been designated by asylum programs as a perfect place for refugee resettlement. On each visit home, I barely recognized it anymore. Only the buildings remained the same. Lord’s moved, then sold the pharmacy the bank became a church. My great-grandmother’s house, where my father was born, was sold to the Methodist church.
Good luck, trying it all. I thought I’d taken a pretty thorough tour after spending several days scouting out the best lunches, but after I was done I got an email tipping me off to a Latin place that I’d skipped, Buenos Dias Cafe. She said the pupusas were great. Maybe next time.
Roll, Grab & Go Recipes
Healthy recipes are great for on the go or to enjoy at home!
It can be a challenge to find healthy, delicious, quick-to-make meals your family will love. Toss a Pizza Roll, Smoked Salmon Roll, or Vegetarian Taco Burger into a cooler for a delicious on-the-go field trip meal or pack in a school (already??) lunch box. Here are some of my family&rsquos favorites that are sure to go over big with your family too!
These rolls are super-fast to make, freeze well, delicious and are perfect to grab-and-go to toss in your lunch box. They can be made pareve or dairy, and are great for your vacation, home, work, or school meals. Using white whole wheat flour in the crust makes these Pizza Rolls even healthier for your family (and they won&rsquot even taste the difference!).
Make this recipe pareve by leaving out the cheese. You can add any combination of the vegetables to personalize this recipe for your family.
- 1 recipe Pizza Dough (recipe below)
- ½ cup Pizza Sauce (recipe below), or you can use your favorite store bought version
- 8 ounces shredded part skim mozzarella, or pizza cheese
- 4 ounces mushrooms, thinly sliced
- 1 medium red pepper, finely diced
- 1 medium green pepper, finely diced
- 1 cup chopped broccoli
- non-stick vegetable spray
Cover 1-2 large baking sheets with aluminum foil. Spray with non-stick vegetable spray. Set aside.
On a lightly floured surface, roll the pizza dough into an 18&rdquox12&rdquo rectangle. Evenly spread sauce over the dough. Evenly layer the vegetables over the sauce. Sprinkle the cheese over the vegetables. Roll the dough jelly roll style lengthwise. Pinch the ends to seal. Using a sharp serrated knife, slice the rolls into 1 ½ inch pizza rolls. Carefully transfer the rolls to the prepared baking sheet, cut side up, leaving at least ½ inch between the rolls. Spray the rolls with non-stick baking spray. Bake for 20 minutes until the cheese has melted and the rolls are golden brown.
- 2 cups white whole wheat flour
- 1 cup apple juice (or warm water)
- 1 envelope rapid rise yeast (2 ½ teaspoons)
- 1 ½ tbsp olive oil
- ½ tsp salt
Microwave the apple juice for 30-45 seconds, until warm. Add yeast to juice and mix well. Combine flour and salt in a large mixing bowl. Add oil and yeast mixture to flour. Mix until smooth using a dough hook, around 5 minutes-until dough is smooth and elastic, adding additional apple juice if necessary. If kneading by hand, knead until smooth and elastic. Remove dough from bowl, spray with non-stick vegetable spray and return to bowl. Cover and let rise in a warm placed for at least 5 minutes.
For non whole wheat crust pizza, substitute 3 cups all-purpose or bread flour for the whole w
You can also use your favorite store bought pizza sauce for this recipe.
- 6 ounces tomato paste
- 3 ounces water
- 1/8 teaspoon oregano
- 1/8 teaspoon garlic powder
- ½ teaspoon olive oil
Combine all ingredients into a medium bowl. Stir until smooth.
BROWN RICE SMOKED SALMON ROLLS &ndash
3 Ways (Can be made Gluten Free for the GFE!)
An elegant take on your favorite sushi (with no seaweed!), these rolls are a perfect light weeknight dinner, Shabbat or Yom Tov appetizer, or a beautiful and tasty addition to a get together with friends. These rolls are made healthier with the addition of short grain brown rice, and super healthy vegetables. The multi-colored tortilla wraps are a colorful addition to your table. You can even wrap these with thin strips of cucumber or carrot for a flavorful, striking and low calorie treat &ndash with a little kick!
- 2 cups cooked short grain brown rice
- 1 tablespoon toasted sesame seeds
- 2 tablespoons rice vinegar
- 2 tablespoons sugar or Splenda
- ¼ cup lowfat mayonnaise
- 1/8 teaspoon cayenne pepper
- 6 ounces smoked salmon, sliced
- 1 ripe avocado, thinly sliced
- 1 medium cucumber, peeled and julienned
- soy sauce for dipping (optional)
- wasabi sauce (optional)
Option #1: 4 assorted spinach (green), tomato basil (red), or whole wheat (white) 9 inch tortillas.
Option #2: 6 round rice sheets, soaked in boiling water for 20-30 minutes until soft, then drained.
Option #3: 2 super large carrots, or 2 large cucumbers. Using a potato peeler, peel long and thin strips from the vegetables to use as the wraps. You can add shredded carrots to this version as well for an especially attractive and tasty roll.
In a large bowl combine the rice, sesame seeds, rice vinegar and sugar. Set aside. In a small bowl combine the mayonnaise and cayenne pepper. Set aside.
To assemble the rolls:
Place a tortilla on a cutting board. Spread 1 tablespoon of the mayonnaise mixture over the tortilla. Top with ½ cup of the rice mixture, leaving a 1-2 inch border at the top of the tortilla. Top with avocado, cucumber, and smoked salmon. Roll tightly. Repeat with remaining tortillas. Chill 1 hour. Trim ends, then slice into rolls.
For the rice paper rolls, use slightly less mayonnaise mixture and proceed as directed above.
For the vegetable rolls, spread a thin layer of the mayonnaise mixture on the vegetable strip. Spread 1 to 2 tablespoons of rice over ½ the vegetable strip. Top with pieces of shredded carrot, avocado, and cucumber, laying them vertically on the strip. Top with a piece of smoked salmon, then tightly roll into a cylinder. Serve with soy sauce or wasabi sauce.
TACO BURGERS VEGETARIAN STYLE
These burgers are a snap to make and contain some of my all-time favorite ingredients: chick peas, taco seasoning and part skim mozzarella cheese. The recipe is easy enough to make that the kids can help make it and they especially love smashing the chick peas into chick pea mash. These burgers are also browned using nonstick vegetable spray, which keeps them low in fat. They also taste great&helliptaco flavored and oozing with cheese&hellipyum, yum, yum, yum, yum.
This recipe can be halved.
- 1 large onion, finely diced
- 2 ½ cups vegetable stock
- 2 cups bulgur
- 2 15 oz cans chick peas, drained and rinsed
- 1 1.25 oz package taco seasoning mix
- 8 oz shredded part skim mozzarella
- nonstick vegetable spray
- hamburger buns, lettuce, tomato (optional)
In a large bowl, mash chick peas leaving a few whole. In a large stock pot or skillet with a cover, bring onion and vegetable stock to a boil. Add bulgur and stir to combine. Turn off heat and let the bulgur sit covered for 15 minutes, or until all the liquid is absorbed. Combine bulgur with mashed chick peas and seasoning mix. Allow to cool for 5-10 minutes. Stir in mozzarella cheese until evenly distributed. Form mixture into patties. Heat a large skillet (preferably non-stick). Spray skillet with vegetable spray and fry patties on medium-high heat until browned, approximately 5 minutes. Spray patties before flipping and fry for an additional 5 minutes until browned on each side. Serve with buns, lettuce and tomato. Enjoy!