Best Burger - 2002
Here, the beef is doused with Burgundy as it cooks on a special, extra-thick grill (to keep the wine from evaporating too fast). It's drenched not just once, but four times, then topped with cheese if we like, and drenched two more times. Big Mac, ha. Our basic burger is a whopping one-third pound, with no special sauce needed -- this big, beefy taste doesn't hide. Toppings include fresh, crisp lettuce, tomato, onion and pickle. If we want more, we can add beef chili with beans and more onion. When we're super hungry, we pig out with the super wineburger, a full two-third-pounder with cheese.
Sorry, Ronald, but our favorite burger chef goes by the name of Harvey.