Nelson: What could a Hell burger be? We had no idea why they would call them that, but we found out soon enough. The patties are massive at 10 oz (only $6.99 when we were there) and maybe that's why they are called Hell Burgers. Nope.
They use 100% premium steak cuts, aged in house, hand trimmed, ground fresh through the day and loosely hand-formed for an extra juicy, extra rich burger. Served with a freshly baked, toasted potato-brioche roll, they are messy as hell. Is that why they are hell burgers? Nope.
The offer it grilled (seasoned with their secret steak blend), which is what we tried, but they also offer au poivre (black peppercorn crust), blackened (spicy cajun spice blend) and diablo (spicy chipotle sauce). Sound hellish yet? Nope.
I ordered the charred jalapenos, pickles, grilled mushrooms, Ray's Heck Sauce (didn't try the Fiery Piranha sauce), lettuce, tomato and Swiss. Kitty's burger had Provolone, Cognac & Sherry sauteed mushrooms, grilled onions, Ray's Heck Sauce (Tangy, zippy, but not spicy), lettuce and tomato.
Ok, as you can tell they have a hell theme going on, but my interpretation of Hell is the rawness of the burger! You have to request special to get it well done, because it takes so long to cook (like 30 minutes +). So much juice spills out and makes the bottom of the burger wet (look at it pooling on the right). Very juicy. Very Big. Great Toppings.
The lemon meringue pie shake was very rich, with just a little lemon taste, but very very dense. So fattening!
I really enjoyed these burgers even though they were a mess to eat. They are so large, so we didn't need fries or anything else with our meals. The taste of the meat was so much better than a regular burger. At first even I was a little scared of the rawness of the burger, but once I got over that, the rawness really makes the meat standout in taste. The meat texture feels good in your mouth, so soft, juicy and fatty that the rawness becomes a second thought. I would like to have more!
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