This blog hit its 5th anniversary a couple of months ago — I’ve reviewed almost 150 burgers in that time. And though my love of hamburgers is as strong today as it was five years ago, doubt does sometimes creep into my mind. Do I still want to be doing this? Does the world really need me describing a burger’s beefy flavour for the hundredth time, or complaining about yet another dry patty?
It can get wearying. Especially when I visit a place that I know is going to have a lousy hamburger, and then it is lousy, and I realize that I only have a finite amount of meals to eat in my lifetime and I just wasted one so I can be snarky about it online. And there’s that voice: you don’t have to do this.
But then I eat a burger like the one they’re serving at Museum Tavern, and it’s like a choir from above. Oh right, that voice says. This is why you do this.
Which is all a very roundabout way of saying that the burger at Museum Tavern is absolutely outstanding. Like, top five in the city outstanding. How can I stop this blog when there are still burgers this good for me to eat and write about? I can’t.
Museum Tavern serves a double cheeseburger, topped with the classics (lettuce, pickles, onion, and a Big Mac-esque sauce), and with the choice between American and aged cheddar. I went with American; I’ve said it before, but American’s creamy consistency when melted, and its mild — and more importantly, not overwhelming — flavour makes it the perfect cheese for this type of burger (yes, some cheaper varieties of American cheese can be plasticky and horrible, but that’s definitely not what they’re using here).
The patties are griddled, with an awe-inspiring amount of crust that’s more than just a pretty face — it adds a nice amount of texture that contrasts really well with the tender beef.
I got a bit concerned when I cut the burger in half, as the patties were cooked to well done and grey throughout, which isn’t my favourite. But everything about this burger is so great that it really doesn’t matter. The texture of the beef is perfect — coarsely ground, not overhandled, with a consistency that perfectly straddles the line between tenderness and substance.
It’s also impressively juicy, especially for a burger that’s been cooked all the way to well done. And the flavour is great, with a satisfying beefiness that mingles perfectly with the other flavours and always remains the star of the show.
So that’s the taste/texture/juiciness trifecta — the hamburger bullseye.
The bun and toppings were great too, which means there’s nothing to get in the way of this burger’s status as one of the best in the city. Because yeah, I honestly don’t have a single complaint about this hamburger — it’s amazing from head to toe. I’m a bit late to the party (the Museum Tavern has been open since 2012), so it’s quite possible that you’re way ahead of me on this one. But on the off chance that you haven’t tried it yet? Do it. Now.
Oh, and the shoestring fries were great too. Seriously though, why are you still reading this when you could be eating that magnificent hamburger?