…is all I want on my hamburger. It used to be you had to go to Red Robin to get this off the menu with having to explain to some 16 year kid with an apron how to play Burger Time.
Now it seems a couple more places I’ve gone to lately are catching on. At Red Robin it’s the Royal Red Robin Burger. Lettuce, tomato, cheese, bacon and mayo, plus the fried egg. It a go to. Loki would agree.
I went to Ted Montana’s Grill in Crystal City. I looked them up, they have other locations at Ballston, Hoffman and Sterling. Ted’s has what’s know as their Kitchen Sink which comes with grilled ham, mushrooms, onions, a fried egg, bacon and cheese. The only thing that makes this special is your choice between cow and bison. Their cookies are pretty good too.
Recently I went to Glory Days. They now have a Glory Burger. BBQ sauce, fried onion straws, bacon and cheddar, topped with a fried egg. It was fairly decent. I might be a little biased since I’m a big fan of onion straws, too.
Popularity: 3% [?]
way to fatten up too! I personally don’t care for eggs on my burgers; I don’t really care for burgers in general, but thanks for enlightening me on Ted’s….its a new place I’ll have to check out one day…..never eaten at Red Robin’s either….. you should come try your egg burger at austin grill…..its called the Austin Hangover Burger….plus, its closer to home.
oh btw, other random news of the day…..I got a second job which i start tomorrow… at Coldwell Banker in hoodbridge …. 35K/yr to start, and i’ll be bartending/serving at the Grill nights and weekends….i’ll have a busy schedule but making money
I’d never considered topping a bacon cheese burger with a fried egg but now that you mention it, it sounds pretty good. When I get home this evening, here’s what I’ll be doing:
- firing up the grill (charcoal and hickory wood) …
- building my burger patties (beef, with horshradish mixed in)
- frying up the bacon and then an egg, to be fried in the bacon grease
- cooking the burgers on the grill
- putting the cheese, fried egg and bacon on the burger with the good buns we got, plus some sauteed onions and Killian’s Iris Red mustard
.. and eating.
I’m stoked, sounds like it’ll be a fun experiment.
Like J.R. “Bob” Dobbs says “Don’t just eat that burger, eat the HELL out of it”.
Jill, congrats on your new job, btw
I once had a guy request a fried egg on his sirloin. At that pont, I’d never heard of it and thought it was pretty weird. I’m sure I gave him the disapproving “okay, then” look as I said I’d see if the kitchen would do it.
Then again, the stupid “no rules” policy calls for lots of weirdos – including the lady that wanted half and half to use as dressing for her salad and the guy I had last week that used simple syrup as a dipping sauce for fried shrimp.
I, too, have not been to a Red Robin. I think I was supposed to go once while I was playing cabbie for a certain four-eyed hoodlum we all know and try to love, but I was distracted by the fact that I believed I was close to a sub shop I liked in Reston. No. We were nowhere near Reston. I’m directionally challenged, to say the least.
Thanks Whitey! How’ve you been btw? Come up and see me sometime at the Grill! I’ll be pulling doubles all day Sat. and Sun this weekend, and then pretty regularly work Thur-Sat nights….