100 Favorite Dishes

100 Favorite Dishes: The Mother of All Burgers From Quickie's Burgers & Wings

As a countdown to the Best of Broward Palm Beach 2011,

coming in June, Clean Plate Charlie is serving up a hundred of our favorite dishes in South Florida.

Send your own nominations to Deirdra.Funcheon@BrowardPalmBeach.com.

No. 96: The Mother of All Burgers From Quickie's Burgers & Wings

The Mother of All Burgers -- it's a name that claims a lot. But at Quickie's, a pair of homespun fast-food joints in Southwest Broward, it's a claim that comes through. What makes this monstrous concoction so great is its everything-but-the-kitchen-sink methodology.

First, Quickie's uses only quality beef and slow-chars it over a wood fire for a smoky flavor. In the case of the MOAB, the restaurant takes a pound patty and stuffs it with cheddar cheese too, which oozes and melts all into the meat. Next come the toppings: lettuce, tomato, grilled onions, French fries, and (of course) Quickie's legendary special sauce, a spicy, goopy, creamy blend that lubricates your arteries as much as your palate. Oh, and the truly adventurous can also add Quickie's homemade jerk seasoning to the patty. This pound-plus burger is an experience more than a meal -- a cacophony of intense flavors that somehow comes together to form one of the best (and most indulgent) fast-food experiences you'll find in SoFla.

Quickie's Burgers & Wings

1000 S. State Road 7, Hollywood
2010 N. Flamingo Road, Pembroke Pines

Previous 100 Favorite Dishes:
No. 97: Arancini Rice Balls from D'Angelo
No. 98: "Yum Yum" Korean Pork Tacos from Nacho Bizness
No. 99: Sauteed Gator Tail from Rosey Baby
No. 100: Vacio Steak from Angus Bar and Grill

Check out last year's 100 Favorite Dishes.

KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
John Linn