It’s safe to say that most folks don’t go to a steakhouse to eat salad.
They go for thehigh-quality meats.
Usually, that means a desirable cut of beef, liketender filet mignonorjuicy bone-in ribeye.
Photo: Texas Roadhouse/Facebook. Design: Eat This, Not That!
I’m talking about the burger.
It may seem counterintuitive, but a steakhouse is often the best place to grab a burger.
Those rich, fatty scraps can be ground into patties.
Photo: Chris Shott/Eat This, Not That!
The result is often a higher-quality, better-tasting burger than what you’ll get at your local fast-food joint.
Right now might be the best time to get your burger fix at a steakhouse.
With rising prices at many fast-food chains, the difference in cost is minimal.
Photo: Chris Shott/Eat This, Not That!
In some cases, it might even be cheaper!
The nearest Outback Steakhouse, meanwhile, charges only $1.70 more for its cheeseburger with fries.
Here’s how each burger ranked in descending order from my least favorite to the overall best.
Photo: Chris Shott/Eat This, Not That!
The look:Glossy!
The buttery bun glistened under the dining room lights.
The taste:Mellow and juicy.
This burger had the opposite problem.
The best time to get a burger at LongHorn is lunchtime.
You get the same half-pound patty that’s served at dinnertime for five bucks less.
Nevertheless, the lunch option is the cheapest burger deal currently offered by the three major chains.
The main difference was size.
The taste:Richly flavored and well balanced.
The most prominent flavor, apart from the beef, was the massive raw onion.
Its bright crunch and sweetness nicely complemented the savory meat.
I Tried Every Steak at Texas Roadhouse & One Blew Me Away
The look:Picture perfect.
As sparkling as Outback’s burger but larger like LongHorn’s, the Roadhouse burger commanded attention.
One nearby diner, picking at his mushroom-smothered sirloin, exclaimed, “Look at that!
Next time, I’m getting the burger.”
The tender meat struck an enticing, cherry-blossom pink in the center.
Its superior juiciness could be easily measured by napkin count.
I used up at least three before the burger was done.
My one quibble: the pungent red onion.
I greatly preferred LongHorn’s crisp white onion, which better balanced the fatty flavor of the beef.
Otherwise, the winner was clear.
Much likeits bone-in ribeye, the burger at Roadhouse is hands down the standard bearer in casual steakhouse fare.
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