Being the first outing on our more than fifty burger journey, we were hopeful. We had seen the burgers before, but neither one of us had ever tried one. I made the mistake of ordering the burger without really looking at the menu, which stated that the burger came with "red onion sauce" which turned out to be a small pile of diced pickled-ish red onion on the top of my burger. Unfortunately it resulted in a lower synergy score than it might have if it had come with actual pickles and fresh red onion, but these are the cards we were dealt. To not play them would have been unjust.
The bun was beautifully toasted and the veggies were very fresh and crispy. The burger was juicy and cooked medium-well, evidently this is just the way they cook them at The Train Wreck. Which is fine. Unless you would rather have it cooked medium. When we asked where the meat was from, our server believed it to be local, as the owner, she told us, is very careful to source as many local products as possible, but she came back from a fact finding mission to the Train Wreck kitchen empty-handed.
Kurt was not forgiving of this, as you can see below.
The issue with this cheeseburger is that the flavor of meat was lost to us. Everything else was quite nicely done, but due to a lack of seasoning, the burger vanished. It was even more apparent because Kurt ordered the Elk burger, which was in comparison much more flavorful.
We both saw the price as reasonable or average, it is a $13 dollar burger and the quality of the ingredients reflect that.
To quote my partner in exploratory carnivorous endeavors:
"In general, it was satisfying, but not exceptional."
- Flavor of patty: 6 6
- Juiciness: 7 7
- Source of meat: 4 8
- Vegetables: 7 8
- Bun: 7 7
- Synergy: 6 6
- Price/value: 6 5
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