5/5 Stars

When
Wednesday, 12/11/19 @19:00
Where
Argosy – EAV, Atlanta
Who
My wife, two friends, and I
What
“Plancha Burger”, add bacon & “Blowing From A Gun” DIPA

We met with friends at Argosy Wednesday night for drinks and dinner. I originally had no intention of writing a review for this, but one of the friends we were with suggested I review my meal after hearing me exclaim with a mouthful of food, “Oh, this is [expletive] good.” So here we are. But before I get to that, I’ll tell you about the beer I had.

After perusing the drink menu for far too long since I was not well versed in the dark arts of alcohol, I settled on a draught of “Blowing From A Gun”, a Double Imperial IPA made by Nightmare Brewing Company. If I’m being honest, I ordered it for the 10.5% ABV. But I also love double IPA’s, so it was a win-win. And it turned out to be a fantastic drink, so really it was a win-win-win.

Eventually we ordered food, and I went with the “Plancha Burger”. When it arrived I thought it looked too small. Per Argosy’s menu, however, it does state that it is “two 4 oz grass fed beef patties”. So it was the right size, it’s just not a huge burger. And that’s okay. Bigger doesn’t always mean better, Texas.

I’ll do what I did last time, breaking down the components of the burger and then summarize it in conclusion.

The bun was lightly toasted and buttered. This was not necessary at all, but greatly appreciated, and added a richer flavor and texture to the sandwich that it might not have otherwise had.

I do not have much to say about the meat, surprisingly. It was crispy on the outside and juicy on the inside. It tasted good and took no attention for itself.

The cheese stuck to the burger perfectly. If the cheese does not properly melt onto the patty, you run the risk of what I call “burger slippage”, wherein the burger, toppings, and condiments all fight for control of who stays inside the bun. And so what you really have is just a hamburger with cheese. But when the cheese properly adheres to the patty, both gluing down the bun and soaking into the meat, you have a cheeseburger. This was indeed a cheeseburger.

The pickles appeared to be house made. They were not too strong, but added to the symphony of the flavors without demanding their own solo. Too much dill on a burger can be a distraction, and that was not an issue here.

Unfortunately the sauteed onions weren’t that noticeable, and for someone who eats them frequently, that was a little disappointing. They did not add anything of value, but they didn’t get in the way either.

The bacon was thick cut, peppery and smoky. Each bite had both chew and crisp, not tear and not certainly not crumble. Floppy bacon by itself, or on a breakfast plate is “A-okay”, but it can ruin a sandwich. But overdone bacon, or bacon that crumbles, can honestly just go to Hell. However, the bacon on this cheeseburger was cooked just right, had the right flavor, and added smoke and salt in just the right way, elevating the status of an already good cheeseburger to a great cheeseburger

Usually, when eating a burger I end up dowsing or dipping the whole thing in either ketchup or mayonnaise. This time that was not necessary, as there was enough flavor and juiciness from the burger that to add anything to it would have been a mistake. Okay fine, a little bit of ketchup…but just a little.

Would I order this again? 100% yes. In fact, I don’t really want to try anything else at Argosy because I already know what I’ll want.

Sadly, there is no picture to show of the burger I ordered, since I wasted no time devouring it, but hopefully I’ve painted a good picture above for you.

Cheers!