In 1976, when I was a wee hatchling, I had an abdominal surgery that required me to live for a week on the contents of I.V. bags and an apparently limitless supply of neon green Jello. Once healed, I was allowed to pick my favorite food to end this weeklong abstinence. (Kind of like the opposite of a prisoner’s last meal.) All-American, patriotic kid that I was, I chose the hospital hamburger and fries.
Now, if you’re probably thinking, “ugh,” I certainly don’t blame you. But let me tell you, that hamburger was the best, most succulent, sweetest, flavorful, fresh ground bit of heaven I have ever experienced on a bun—until now.
Farm Burger on West Ponce de Leon in Decatur, Georgia, has opened my eyes to what flavor a lowly burger is still capable of. The measures they have taken to ensure your burger enjoyment are total extraordinary and involve taking the Chipotle concept of using locally-sourced meats and produce to the next level. In short, they raise their own grass-fed beef, pastured pork and chicken, and fabulous vegetables on farms in nearby Athens.
The first time I visited Farm Burger, I was struck by its cool, unpretentiousness and the overcrowded parking lot. The restaurant shares a building with dry cleaners, so after a certain point in the evening, all the parking is for the burger joint. And that’s what it is—newer, cleaner, and hipper perhaps, but still retaining that comfortable, familiar burger-joint-hangout vibe.
Upon entering, you are supposed to line up on the left next to stacked cases housing a very interesting beer selection and review the paper menu found in baskets along the wall and the chalk board describing the specials. You can order at the front or skip the line and take your seat at the friendly bar.
The basic burger costs $6 and is available with a wide variety of toppings and sides making possible several thousand different burger combinations. The toppings range in cost from “free” to $2 extra if you go really exotic. (I was unclear if the listed price was per topping or would allow you to choose as many as you want from the list. The free stuff is so interesting, I haven’t felt the need to find out yet.) All rings and fries are real and made in-house. Go figure!
There are also lunch and daily combos and special “blackboard burgers” available every day. You could also choose from their snack menu, which looks awfully yummy in an odd sort of way. And for dessert are ice cream floats, including one of my favs, a Young’s Chocolate Stout float. (Beer and ice cream, I know. But it really works.) Farm Burger also offers an alternative veggie burger, but why? why? why would you do it?!
My first burger there was pretty simple—medium with iceberg, red onions, house pickles, and FB sauce—hand cut fries on the side and a Young’s Chocolate Stout. [Intake of breath] *sigh* Fabulous.
I had begun to doubt the world’s ability to bring me a burger like this. I had begun to believe I would never again experience the crispy, slightly smoky exterior with perfectly cooked, moist, flavorful, grassy sweet interior of a proper ground beef patty sandwich ever again.
The vegetables too were crisply fresh, without blemish, and proportionally-sized, and the bun was buttery toasted. Most importantly, perhaps, the dressing atop the burger enhanced and did nothing to diminish my enjoyment of the meat, which is clearly the star of the show. The fresh fries obviously cooked in fresh oil served admirably to create an interval between bites of burger helping me appreciate the next bite even more.
On my next trip, we sat outside on the front patio, enjoying the beautiful evening, and watching the dry cleaner’s customer’s pick-up at the drive-thu. Strangely, the setting did nothing to detract from our enjoyment of the meal.
I started with beer-battered onion rings with smoked paprika mayo, and got the daily combo burger which came with fries. The rings were outstanding. Beer-battered in the tempura-style, they were light, crispy, non-greasy, and perfectly complemented by the mayo. My companions got fried okra which was similarly battered and properly fried but served not as “rings.” Each piece was cut longitudinally, instead, allowing us to experience the okra spear in a totally new way.
The burgers did not disappoint either. Mine came with aged, smoked Gouda, caramelized onion, bacon, lettuce, and spicy mustard. Once again, ummmmm.
In short, it seems this burger can do no wrong. It has the power to cure the sick, help the lame to walk, bring home the bacon, and fry it up on a pan, whether dressed simply or done up in the most modern fashion. Like the perfect wingman, the sides complement without competing. I will be back to Farm Burger so many times, they’ll have to name a booth after me.