What's on Tap

What's on Tap

Burger review of the month: BurgerFi

Posted August 29, 2012

For this month's burger review, The Straight Beef visited BurgerFi in Cary to see how the chain's burgers stack up. 


This month, we were joined by guest reviewer and blogger-in-arms Becca Gomez Farrell. That’s right The Gourmez herself. Once we accepted that there was a girl at the table (a first for us), a fine time was had by all.

Becca’s Review


I must declare that I’m typically more about the toppings than the patty. I often opt for a single or smaller-sized one when available. For me, it’s but one aspect of the burger build. In this case, however, a single is simply not enough for appreciating the glory that is the Burgerfi cheeseburger. Do yourself a favor and order a double instead. It’s a hand-shaped patty with the irregular edges to prove it, and you need two for that perfect meat-to-topping blend. Sticking with the free topping options, I ordered mayo, lettuce, tomato, grilled onions and jalapenos. The bun was squishy in all the right ways yet avoided becoming a casualty of meat or tomato juices.

The American cheese melted into and over the patty’s crevices – perfection.

If forced to find faults, I would focus on the fiery bite of jalapeno – roasted would be a better option – and the fairly large proportion of white iceberg to green. Other than a need for more crunch to balance the textures, this was a fabulous burger. Additionally, the parmesan herb fries were fully coated and far exceeded my tater expectations.

Becca’s review: 4.25 out of 5.

Michael’s Review

Is it possible for a restaurant to recreate the backyard burger experience? After eating at Burgerfi, I say absolutely.

I ordered the Ultimate Cheeseburger, which features brisket instead of chuck. (Chuck, more common in burgers because it’s a fattier cut, comes from the chest of the steer; brisket comes from the shoulder.) Swiss and blue cheeses nicely complemented the flavorful cut. The order of the build was clever, with the pickles sealed to the underside of the top bun with Burgerfi’s special sauce. No toppings toppled off as I ate – big points right there. The downside of brisket is its tendency to be a little dry, which this burger seemed around the last bite or two. A minor quibble about an overall fine burger.


With thin, hand-made patties like Burgerfi’s, it’s easy to go from the realm of well done into the realm of shoe leather. Burgerfi, however, did it right. With the quality soft bun, it achieved the classic backyard grill flavor that many burgiatrists consider the Holy Grail of burger joints.

Michael’s review: 4.0


Scott’s Review

I searched Merriam-Webster, but apparently there’s no word that means “the breathless anticipation one experiences prior to tasting a highly touted burger.” A few minutes with a Latin-to-English translator yielded spectocaro, loosely translated as “expectancy for a beef sandwich.” Sure – let’s go with it: spectocaro it is.

The spectocaro for Burgerfi was high. The buzz in burgiatry circles is that the Florida-native chain is something special, that there’s substance behind its all-natural, grass-fed, no-additives credo – that it also slings a tasty burger. The buzz was right. With that rare and esteemed combination of fresh, hand-made, and delicious – crafted, clearly, by lovers of all things burger – Burgerfi burgers enter the canon of quality Triangle burgiatric options.
Spectocaro high, rating high.

Scott’s review: 4.25


Scott Blumenthal and Michael Marino are The Straight Beef, professional burgiatrists who review, rate and rank Triangle-area burgers on their award-winning blog. You can read more about The Straight Beef, including their education and scholarship, ratings system, and burger categorization method here

Rebecca Gomez Farrell is a Durham-based fantasy, horror and romance author and a freelance editor. She reviews the Triangle’s restaurants and cocktails on her blog, the Gourmez, contributes to the food blog Carpe Durham and writes television commentary for All My Writers.


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