The Owl Bar and Café, San Antonio, N.M.
The Owl Bar and Café sits dusty and isolated some 80 miles south of Albuquerque, and in keeping with New Mexican burger custom, yawns at ketchup and mustard. Desert diners prefer some heat, and burgers at The Owl come topped with green chilis from Hatch -- supposedly the best in the world. The peppers are chopped and mixed with garlic and a smidge of loose hamburger for an intense fiery flavor and an extra dose of meatiness. Freshly ground sirloin forms the foundation and, according to owner Rowena Baca, whose father opened the bar in 1945, "All condiments must go below the patty. It's just the right way to do it."
Retro-kitsch inside Red Mill.
Red Mill Burgers, Seattle, Wash.
In keeping with the spicy theme, we have Red Mill, in Seattle's quaint Phinney Ridge neighborhood. The verde burger at this retro-kitsch joint tempts an anxious line of eaters with fire roasted Anaheim peppers, jack cheese and the Mill's secret "Mill Sauce." It's an attractive burger with a well-manicured fast-food façade, but there's also rich, hot and smoky personality. The flame-broiled quarter pound patties hit the bun with a hint of char and their slight physique lets the toppings show through. The more meat-inclined can opt for a double, and everyone should opt for a thick and creamy Red Mill shake to chase it all down.
Bret Stetka is a science, medical and food writer who happens to be obsessed with doughnuts. He founded and operates Blognut, a blog dedicated to covering all things "doughnut" both stateside and abroad.
