Cafe Society

Reader: A hamburger should taste good without anything on it!

Burgers! Burgers! Burgers! As summer heats up, so does America's obsession with burgers. And Denver not only has a number of stand-alone spots that serve up decent burgers, but several Denver-based chains devoted to burgers, as well as many national chains -- including Steak 'n Shake, which just entered the market last fall.

For this week's Chef and Tell, Lori Midson interviewed Thomas Salamunovich, founder of Larkburger, and the comments are flying about those burgers.

And Jenn Wohletz wrote about Red Robin's Burger Works, a streamlined version of the original, which debuted in November at the Shops at Northfield Stapleton.

The Burger Works review inspired this comment from Russ:

Good new burger joint for the most part. Fries were tasty but a bit thin for me. Will definitely give Smashburger a run for their money. But let me give all the hamburger makers out there a bit of advice. A hamburger should taste good without anything on it. That's right, it's about how the meat tastes. One of the best burgers ever was (cue the haters) the Mcdonald's MCBlt. Now, I know it's a fast food burger, but what they got right was the seasoned meat; they had the right combinations of seasoning in the meat so they wouldn't cook out and they complemented the burger with cheese, tomato and lettuce.

That's it: So simple but so good. Again, for any future hamburger joints, focus on how the burger tastes naked. If it rocks without any of the superfluous stuff we put on them after the fact, no matter what you put on it it will be good.

We're looking for the naked truth on the best burgers in town. What's your favorite chain burger in Denver? What's your favorite burger overall?

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Patricia Calhoun co-founded Westword in 1977; she’s been the editor ever since. She’s a regular on the weekly CPT12 roundtable Colorado Inside Out, played a real journalist in John Sayles’s Silver City, once interviewed President Bill Clinton while wearing flip-flops, and has been honored with numerous national awards for her columns and feature-writing.
Contact: Patricia Calhoun