“It’s National Burger Day!” Kyle texts me.
“Where are we going?!” I ask.
“You got da list,” he says.
It’s true. I have a spreadsheet, in fact. It is thorough. It is well-researched. It is a guide AND a goal. It took this little idea I had and turned it into a blog. And here we are.
“Rabbit Hole,” I declare.
Rabbit Hole is easily a favorite restaurant of mine. I love Korean flavors, and I love the way chef/owner Thomas Kim fucks with ’em. But I haven’t had one of his burgers yet. This must be a grievous misstep on my part, because he’s got the chops to make a baller-ass burger; before he moved to Minneapolis, he opened a gourmet burger joint in LA.
Kyle and I pull up two seats at the bar, order beers and look over the menu. I can’t decide between the Ahjumma (with gruyere, chipotle coleslaw, chili pepper relish, and onion rings) and the Appa (gruyere, blue cheese, bacon, caramelized onions, tomato jam, kimchi aioli, and a goddamn fried egg), but fried eggs and kimchi are like my bread and butter (in fact, fried egg, kimchi, on buttered toast is one of my favorite snacks), and have a tendency to win in such situations. Kyle gets the Ahjumma, so I at least get to see it.
Here’s the problem. I love kimchi. There’s a bunch of flavors here that pair excellently with kimchi, all in one place, all on a burger, but in the end…not enough kimchi. The aioli’s tasty, for sure (they give you a ramekin of it with the hand-cut fries), but I really wanted just some straight-up chopped kimchi on here. The burger was well-cooked, well-seasoned, the briochey bun they serve it on didn’t let a drop of yolk hit my plate, but it was too falling-apart flaky, and just too much bread. Maybe I went in with too much expectations for a full-on kimchi punch in the face, but it felt unbalanced. Blue cheese is dangerous because it has a tendency to kill all the other flavors, and there were a ton of great flavors here — the sweetness of the onions, the smoky bacon — but they didn’t coalesce. Oh, did I forget to mention the tomato jam? That’s because I couldn’t taste it.
I’m disappointed because I constantly recommend this place — and I’ll definitely continue to go there — but this burger fell flat for me. I feel the need to be honest that I didn’t dig it, even though I didn’t want my first post to be negative, even though I love this restaurant. So there.
Kyle, meanwhile, was in burger heaven. “You know it’s good when you’re, like, two bites in and you don’t want it to end.” Now I have to go eat that one. Which is, of course, the point.
Update (8.26.2015): I just realized that this burger didn’t have the smoked gouda on it, and was perhaps judged prematurely. This raises two questions: 1. How did they forget the cheese? 2. How the fuck did I not notice ’til now?!