Best Hamburger - 2007
Readers' Choice: Le Tub
We remained stoic through the mad cow scare. We refused to buckle to e. coli hysteria, and we snickered through Super Size Me. We'd never turn our back on the hamburger, our comfort food through many a dark night of the soul. But when the $100 burger arrived in South Florida (at the Boca Raton Resort), we knew we were in the End of Times. The people's snack that had evolved from chopped, salted beef favored by 19th-century German sailors into Macburger for the masses had suddenly taken a very scary turn: into pretentious Kobe beef and Argentine grass-fed steak territory. It's definitely time to get back to basics, and Prime 707's chopped beef on a bun doesn't pretend to be anything but what it is: an addictive, soothing mouthful of meat, best slathered with mayo and a shake or two from a bottle of Heinz. This is not, at $12 for ten ounces, the cheapest burger on the market. But it's made from prime, well-marbled sirloin tips and filet mignon scraps that chef/owner Tony Acinapura says are ground daily in the kitchen, then charbroiled and set inside a pillowy bun made at Le Petit Pain French bakery (twice a New Times "best of" winner). The smoky, fatty juices tend to dribble down your chin when you bite into the burger, and it comes with a mountain of perfectly respectable salted shoestring fries. In short, it thoroughly restores the good name of a sandwich that has lately been much abused and maligned.