Review of the Upscale Burger Restaurant BurgerFi

A couple of months ago, I had the pleasure, as a local food blogger, of going and reviewing a relatively new to the area burger joint called BurgerFi. BurgerFi prides themselves on NOT being your typical fast food place. One of their ways of getting you in the door is letting you know that they use all natural, no hormones, no antibiotics Angus beef. While I admit that I’m not generally the type who stresses over those things, it was still nice to know and should make many of you happy. BurgerFi also makes a point of being as eco-friendly as they can in each store by doing things such as using recycled materials for chairs and tables and keeps a strict recycling rule for their own trash. Now THAT I do think about and love. Thing is, going in there, knowing this ahead of time, I was expecting a place that was austere and rather boring. But it’s anything but-
BurgerFi 1 The restaurant was clean, well lit, and had a funky warehouse/sporty feel to it that my husband and I rather enjoyed. They (I am assuming all the branches do this based on what teams/colleges are nearby) have it decorated with a sports theme based on the most popular local college, UK. The restaurant has a beer and wine license which makes it nice for the grown up crowd. If you don’t want pop with your burger, you can choose between local craft or national beers or a nice variety of wines.

BurgerFi4If you DO want pop however (we did; it was lunchtime and we’re neither one big drinkers), they have one of those totally cool state of the art (the manager joked that it cost more than many people’s homes, and I believe it!) pop machines that lets you add about 862 bazillion different flavor combos to your drink. I had gotten a bottle of Birch beer (somewhat like root beer; reminded me of those root beer barrel candies everyone had at some point in their childhood) and kind of regretted it, because I’d have loved to play with the pop machine. Yes, I really AM 10 years old inside 😛

Now to the important part; the food. 😀 I was asked to try their newest burger, The CEO, which is described on the menu like this- “Double Wagyu + Brisket Blend Burger, Homemade Candied Bacon-Tomato Jam, Trufle Aioli, Aged Swiss Cheese”. CEO Burger My guest (my husband) was given free reign of the menu and he got their Bacon Cheeseburger-“Double Bacon, Double Natural Angus Beef, American Cheese”.Bacon Cheeseburger He got it with pickles and grilled onions. I got fries Fries and he got onion rings Onion Rings so we could try both. When you get a burger (the menu also has Kobe Beef hot dogs, which I want to get back there and try at some point!), you order the specific one, which comes plain unless you choose from the variety of toppings they boast of, those being- Raw Onions   |   Grilled Onions   |   Pickles   |   BBQ Sauce  |   Bacon   |   Onion Ring   |   Grilled Mushrooms   |   Fried Egg   |   Chili  |   Garlic Aioli   |  Jalapeños   |   Relish. You could buy the same burger many times and yet end up with a completely different finished product just by choosing different toppings. I can’t wait to go back and get a burger with about 90% of those toppings, lol.

I absolutely loved my meal. The meat was juicy, even though it is one of the thin “smashed” style patties, and the burger itself was more than enough for a meal (I took half home). I loved the toppings on The CEO. You could taste the bacon jam as well as the truffle aioli, and combined with the rest of the toppings, it made for one delicious, if somewhat messy (in a good way) burger. The fries were extra crispy (I have no idea if that is typical or they just happened to have cooked them longer), which is how I like them, and salted perfectly, though my husband and I agreed that most people (including him) would prefer them a little less crispy. Russ really enjoyed his own burger. He, however, did NOT take any home. That bad boy was gone before I finished half of mine. He liked the onion rings but said they could have stood to be cooked a TOUCH longer because the onions weren’t as soft as he would have liked. BurgerFi 6

The staff at the restaurant was wonderful. There was a bit of a mix up when we first got there that embarrassed the poo out of me. The manager on duty had absolutely NO idea who I was, because the manager who arranged this had gone on vacation and neglected to let anyone know that I was coming in that day. Talk about red faced! But it got straightened out and from that point on, they took wonderful care of us.

The menu is pretty varied, with burgers, dogs, drinks, plus they have frozen custard “concretes”  for a tasty dessert as well as the same frozen custard in a cup with toppings  (I was far too full to even contemplate that, though they offered). Beyond “regular” burgers, they have a yummy looking veggie burger and what I was told is one of their most popular burgers, the “Conflicted Burger”, which is one regular patty and one veggie patty.

Will I go there again when I get to the “big city” 😛 ? Darn straight I will. They are a bit more expensive then your run of the mill fast food place, but completely worth it. I’d give them a solid 8.5 stars out of ten.  One last photo. I love this one. My husband Russ, the manager and a couple of photo bombers in the background, lol

BurgerFi 5

Oh! Important point in my mind, one that many women will appreciate. The bathrooms? Clean as could be. I loved that aspect!!



Mediterranean Lamb Burgers With Balsamic Caramelized Onions & Feta Cheese

Mediterranean Lamb Burgers With Balsamic Caramelized Onions, Feta

Mediterranean Lamb Burgers With Balsamic Caramelized Onions, Feta

Looks like a pretty plain burger, ehh? Well, don’t be deceived! That plain look isn’t the fault of the burger, just me as the one who photographed it hehe. Over a week ago, I made these for the first time. We absolutely loved the burger, but I absolutely hated the photos I took of it. So I asked on my Facebook page if the wonderful people who have my page liked trusted me enough to have me post the recipe even though the photos stunk. The answer was an overwhelming yes, that they trusted me enough even if the photos were bad. I was actually kind of touched to be honest.. But…. I just couldn’t do it. I mean, the photos really really stunk. So, I made the burgers again. Nobody minded hehe. They are truly yummy. And I tried the pictures again. Guess what? They sucked too. I am not capable of taking a good burger photo, it seems. I’m posting it anyway because these burgers deserve to be seen… to be eaten… quite possibly to be revered and worshiped on the alter of burgerness. Or something. Sorry. I had a moment there.

Seriously though, these are really really good. Add a few more reallys in there for good measure. Then git to cookin’. You want these. You really do. Don’t let the photo fool you. These are meaty, flavorful, tangy from the onions, a bit of a salty kick from the feta and creaminess from the cheese on top. You could dress these with tomatoes, ketchup, etc etc but they really don’t need anything. The meat is flavorful enough on its own and the onions just put it over the top.

Also, I did these in a grill pan indoors but feel free to grill them on the bbq.

                     Mediterranean Lamb Burgers With Balsamic Caramelized Onions & Feta Cheese

  • Burgers-
  • 2 lbs ground lamb
  • 1 egg yolk
  • 6 to 8 ounces crumbled feta cheese
  • 3 tablespoons Wish Bone brand Mediterranean Italian Dressing
  • 1 tablespoon minced garlic
  • 1/4 cup minced onion
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon zest
  • choice of cheese for topping burger (I used Havarti)
  • Sriracha if desired for some heat (that’s what you see running off of mine there 😀 )
  • 6 burger buns
  • Balsamic Caramelized Onions-
  • 4 medium onions, sliced thinly into half moons
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 3/4 cup balsamic vinegar
  • 1/4 cup brown sugar
  • salt, to taste
  1. Get your burgers put together first because they will need to chill- In a large bowl, combine all the burger ingredients except the lamb and feta. Mix well. Put the lamb and feta on top and using your hands, lightly mix everything together. Don’t overwork the meat or you’ll have tough burgers in the end (and smushed cheese).
  2. Shape the meat into 6 patties. Again, don’t overwork it but make sure they are firmly together. Put on a plate, cover and chill while you make the onions. These are fairly soft burgers due to the dressing in them so they need to chill some to firm up. Do NOT skip that or you’ll end up with a crumbled mess when you try to cook them.
  3. While the burgers chill, make your onions- in a large pan, heat your oil and butter. Add in the thinly sliced onions and turn the heat to low and cover the pan. Let the onions cook over low heat until they are totally soft and transparent.
  4. Turn the heat up to barely medium and uncover the pan. Stirring frequently, cook the onions until they are a deep golden brown. Don’t rush this by turning up the heat. The process will take at least 25 minutes or so, probably longer.
  5. When they are nicely browned, pour in the balsamic vinegar and the brown sugar. Stir well to combine. Turn the heat back down to low and cook the onion mix, stirring frequently, until about 3/4’s of the vinegar is evaporated.
  6. For the burgers- Heat a good frying pan, preferably a cast iron grill pan, over medium high heat until it is almost smoking hot. Do NOT attempt this if all you have is a non stick pan. They can release toxic fumes if heated too high. If that’s all you have, just heat the pan for a minute over medium heat.
  7. Carefully lay your burgers in the pan (only three at a time for an average sized pan). They will spit and sputter all over so be careful not to burn yourself. Cook over medium high heat to desired doneness, about 130 degrees internal temp for medium rare, 145 for medium. I absolutely refuse to put a temp for medium well or well done. Just eat a shoe :-p
  8. To serve, simply put a burger on a bun, top with a scoop of the onions and some cheese. Eat. Love me forever. Set up a burger alter. Cry because I am incapable of taking burger photos that do this justice.


You Call It Burger, I Call It Boiger

But only because I have a thing for talking in fake accents and that’s my very bad take on a Brooklyn one.

I think I mentioned before that I have a weird quirk and love talking in different accents. Luckily for me, my husband shares my quirk and hasn’t attempted to  get me into therapy yet (well, not for THAT anyway) and if he did try, he would probably do it in a Russian accent so I’m not sure the therapist would take him seriously. We are a sight to behold…or would that be behear? when we walk through the grocery store talking loudly to each other in either a Russian, Indian or Scottich accent (our favorites). We get some interesting looks. I’m still waiting for someone to ask us where we are from because I just know I wouldn’t get through the answer without cracking up. Is it possible to laugh in a Russian accent? Hmmm.  But when we do this, he is Boris and I am Natasha and we use the names out loud but so far no one has caught on to the background of the names. Did nobody else watch Rocky and Bullwinkle when they were kids? That or they are scared to approach the crazy couple perusing the peanut butter. Clean up in aisle nutso!

With those two (and an American Southern accent and an upper crust British accent) I can voice them with no help. But strangely, with other accents, I have to have visual or oral help such as reading a book that portrays a character speaking with an accent or hearing it. Yes, I am just weird enough that I have a method for speaking in fake accents. Hey! We all need a hobby right? Mine is …is…is… ok, so mine is just generally being strange but that’s a hobby too! Not everyone can knit!

Where is this all leading you ask? Well, hell if I know! You’re expecting logic and a nice path to a recipe here? You soooo must be new to my blog. 😀 My blog is all about nonsense and trying to get a laugh any way I can. Wait. That doesn’t make me sound very good does it? My blog is a place for logical stories and essays, linear thought processes and recipes that are the envy of five star restaurants and yes, I’m looking into that therapy now.

Today I’m posting (please to be imagining all of theese in a a Russian accent.) a recipe I came up with for a nice spicy (yes, more spice. If you don’t like spice you may need to check out Now I am going to have to check to see if there is a web site with that name. I’d be willing to bet there is lol) southwestern style burger. I thought about making a mayo or relish to go with this and may do that in future incarnations but this time I wanted the burger to be the centerpiece, not the toppings. So I just used the typical ones to add crunch and cheesy goodness. This is very quickly put together and very flavorful and you can vary the toppings. Salsa, pepper jack, a yummy chipotle mayo maybe.

Southwestern Chorizo Burgers

  • 1 pound ground chuck
  • 1 pound chorizo sausage (if links, just take off the casing)
  • 1/2 cup finely chopped onion
  • 2 tablespoons minced garlic
  • 1 teaspoon ground chipotle pepper
  • 3 Tablespoons Salsa of choice
  • Buns of choice (no, not buns of steel)
  1. Mix all ingredients together, handling as little possible or the burger will be tough. You can’t totally mix the meats together so don’t bother trying.
  2. Shape into four to six burgers depending on what type of pigginess you are feeding. I made five good sized burgers.
  3. Cook by preferred method I grilled them) until no longer pink in the middle. You can’t cook these medium rare (my usual donenes…mmmmm, e-coli!) or medium because of the chorizo.
  4. Top as desired (I topped mine with a fried egg because that is one current trend I can soooo get behind) and enjoy the yumminess.

Ignore the cat hair on my background please 😀

Call Them Delicious But Don’t Call Them Sliders

I’m not sure if I have mentioned before that I was born and raised on the South Side of Chicago (yes, that gets capital letters… 😛 ). I have been here in Kentucky since 1988 (Sobs as I realize I have lived here longer than some of my readers have been alive) but I am originally a city girl.

Everyone has heard of White Castle right? If you haven’t you either live outside the United States or have been here but need to periodically move away from the rock you live under. 😀 They originated right in the Midwest so I hold a rather possessive interest in them :-P. I loved them as a kid and I still love them. I was thrilled beyond sanity (not that doing something to take me past the point of sanity is difficult) when they finally opened a store not far from me. Ok, so it’s 30 miles but when you live in the sticks, near and far become very relative terms. I don’t get them often but oh my do I love those greasy little bite sized pieces of oniony heaven.

Being from the Midwest (Chicago in case I didn’t say that loud enough earlier and no, I’ve never been involved in a drive by. You have no idea how many times I’ve been asked that), I find myself getting mildly annoyed when I hear every sort of mini burger one could think of (most quite yummy but that’s neither here nor there) being called sliders. THEY AREN’T SLIDERS! THEY AREN’T THEY AREN’T THEY AREN’T!!! Ok, that’s out of my system now. However,  “Sliders” can only be bought at White Castle and even then, one doesn’t go in and place an order saying “I want 315 sliders”. Do that and the employees and other customers will know you spend far too much time paying attention to weird media sources. They are just hamburgers… or maybe “White Castles” if you are in the middle of Chicago ordering them. But the mini, small, tiny, minute, teenie, call them what you will, burgers that get made at home are not sliders. Shhh…don’t argue. They aren’t. Just trust me.

That doesn’t mean they aren’t delicious and fun as hell to eat though. So make a big batch of these mini burgers ( Did you notice I didn’t call them sliders? Did ya see? Huh huh huh?) cover them with the tangy sweet onion relish and slather some extra cheese and the Cajun mayo and eat until you burst. Since these are mini, they have no calories. You knew that right? Small means no calories. The calories dissolve before they get to your stomach. Just a little FYI for you there.




  • For the burgers-
  • 3 pounds ground chuck
  • 1/2 of a 7 ounce can chipotle peppers in adobo sauce, finely chopped
  • 12 ounces shredded Colby jack cheese (sub your favorite if Colby jack doesn’t do it for you)
  • 2 cloves minced garlic or 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon salt
  • 2 12 packs of mini burger buns
  • For the onion relish-
  • 3 large onions, sliced thin
  • 2 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1/4 cup brown sugar
  • 1 teaspoon salt or to taste
  • For the spicy Cajun mayo
  • 1/3 cup mayonnaise
  • 2 tablespoons spicy brown mustard
  • 2 tablespoons salt free cajun seasoning (if you only have salted, be more careful on amounts and taste as you go so it doesn’t end up over salted)
  • 1 clove minced garlic
  • 2 green onions, finely chopped
  • salt to taste if using the salt free seasoning
  1. For the mayo, mix all the ingredients together and then refrigerate until serving time. See how easy that was? 😛
  2. For the relish, add the olive oil and sliced onions to a medium saucepan. Cook over medium heat until the onions are softened, about 5 minutes. Stir frequently. Turn heat down to low (about 3 on an electric stove) and cover the pan, Stirring occasionally, cook the onions until they are golden brown, about 20 minutes. Add the balsamic vinegar, salt and brown sugar. Stir well and cook over medium heat until the vinegar is totally absorbed, about five minutes. Set aside until ready to serve.
  3. For the burgers, mix all the burger ingredients together. Don’t over work it; just mix until combined. Shape the meat into 24 small burgers. Cook via your favorite method. I used my George Foreman grill. If you’re going to use a regular grill, I highly suggest using one of those wire grill pans that holds small things unless you LIKE digging through the coals for your food 😛