West Hartford is well on its way to becoming the gourmet burger capital of Connecticut. Occupying a prime piece of real estate a couple of doors down from Grants is BGR The Burger Joint.
Reports of long lines led my buddy and me to schedule our visit there after a number of early evening errands. The menu was posted in the front window,
as was a poster promoting asparagus as a healthy alternative side.
Once inside, we found a larger version of the menu
as well as a welcoming gal at the counter.
We could hardly wait for our food, because customers appeared to be in heaven with theirs.
We got drinks from the cool dispenser
located next to a sign emphasizing that happy cows make great beef.
BGR’s backstory is explained on its website by founder Mark Bucher (add a “t” and you get “Butcher”). Says Bucher: “Our burgers are crafted with the finest beef on the planet. We use only grain-fed cattle; all natural, no hormones, fillers or antibiotics, and most importantly they run free in the fields. Our prime beef is dry aged (the amount of time is a closely guarded secret), blended and ground fresh.”
Bucher continues: “The beef is only one component, but it’s the canvas we use. The buns are made for us locally and delivered fresh every day. The tomatoes are the finest available. Lastly, the burgers are grilled to temperature over an open flame—not fried on a piece of stainless steel. We present to you not a fast food place, not a mass production burger operation, but a ‘joint’—one that you can make your own, stay awhile and enjoy the food.”
If you’re wondering whether a BGR might be coming your way, know that the people with the franchise rights to the state of Connecticut have plans to open five more locations around the state—and they’re looking at possible locations now.
When our food came out, it was worth the brief wait. My buddy ordered the Wellington, BGR’s most popular burger of the month, which came with roasted mushroom, caramelized onion, garlic, mustard seed, blue cheese and mojo sauce in a brioche bun. Here’s how it arrived,
and here’s how it looked with the receipt removed for eating.
I ordered the Greek, which won on Food Network’s Throwdown With Bobby Flay and features fresh ground leg of lamb seasoned with cumin, mint and garlic and topped with tzatziki sauce and Feta cheese, all served on a buttery toasted brioche bun.
As you can see, I ordered my lamb burger with a side of thick-cut, beer-battered Vidalia onion rings, shown here in close-up.
My buddy and I not only split and shared our burgers, we also ordered hand-spun, extra-thick, black and white milkshakes, which featured either Giffords or Breyers ice cream.
And how was the food? Not especially cheap, but you get what you pay for. I would describe it as intensely, almost-over-the-top good. The meat employed is terrific, the burgers flawlessly cooked to temperature, the onions so sweet and juicy they reminded me of slices of fried apple.
The décor may be nothing special but it’s comfortable and functional. Somewhere I’ve got that Stevie Wonder album that’s featured on the wall.
I close with a picture of the friendly staff, who really cared whether or not we were happy.
BGR The Burger Joint, 983 Farmington Avenue, West Hartford; 860-523-3152; www.bgrtheburgerjoint.com