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Burger Mini-Review: Five Guys Burgers and Fries

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fiveguys

Five Guys cheeseburger. PHOTO BY GERRY GALIPAULT

Cheeseburger, $6.29
Five Guys Burgers and Fries
8447 Cooper Creek Blvd., University Park (open 11 a.m.-10 p.m. daily)
358-7900
fiveguys.com

The walls of this popular burger joint off University Parkway are lined with newspaper and magazine quotes.

"The Best $5 Burger a Man Can Eat." "Rated #1 Burger for Lunch in NYC." "Voted Readers' Favorite Burger Around Boston." "ZAGAT Survey Rated Since 2001."

They are worthy of the praise. A D.C.-area favorite since 1986, Five Guys has grown quickly: It now has more than 1,100 locations nationwide. When a new store opens, fans (and they ARE fans) camp outside early, hoping to be the first ones in.

Five Guys keeps it simple, and they keep it fresh. "We cook all our meat juicy and well done," they declare on the menu.

How do you judge a burger? IMHO, it's how many napkins are required during the entire meal. My cheeseburger - packed with lettuce, tomato, pickles and mayo - needed four napkins. The burger itself is just right, juicy but not so juicy that it forms a messy puddle. The bun stays nice and tight and doesn't fall apart. The ingredients are fresh, not soggy, like some burger places. (Other free toppings include grilled onions, grilled mushrooms, relish onions, jalapeno peppers and green peppers.)

Buyer beware: If you're not paying attention (like me), you'll assume that "Little Cheeseburger" is part of the kids' menu. No, that just means it's one hamburger patty. If you order a regular cheeseburger, you'll find yourself staring down a double-patty mound. It's daunting and extra filling. You won't want to eat the rest of the day.

Just don't forget to leave room for the awesome fries.

May is Burger Month here at Ticket and we want to know where you go for beef on a bun. Go to our Burger Month page to see other reviews, read about making your own excellent burgers at home, or tell us about your favorite burger below - 

Tell us about your favorite burger!





Last modified: May 8, 2013
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