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Sampling some burger joints
Spring is here, and for many that means the beginning of outdoor cookouts with that old American standby, the hamburger. Rainouts? Not to worry. There are plenty of restaurants, diners and taverns out there to fill the void on those less-than-nice spring days, with their own takes on this classic sandwich. Whether you like it plain, with cheese, bacon, mushrooms, or just about anything else, there’s an abundance of choices out there to satisfy any burger lover’s palate. Posted on April 21, 2010.
A completed Juicy Burger is topped off with a toasted bun by cook Brandon Vicente at the Guilderland establishment.
Gazette reporter Brian McElhiney writes that Juicy Burgers are aptly named and definitely a notch above your typical fast food offerings.
Brandon Vicente mans the grill at Juicy Burgers & More in Guilderland.
Burgers are cooked at 1,800 degrees on the Juicy Burgers “over-fired oven,” key to the Guilderland establishment’s cooking process.
A burger sizzles at Oliver's Cafe. Cooks say burgers taste best when the juices are sealed inside.
Co-owner Warren Bush dabs Russian dressing onto a hamburger at Oliver’s Cafe in Glenville.
The Russian burger at Oliver’s Cafe in Glenville features cheddar cheese, Russian dressing and dill pickle chips.
A hamburger, complete with tomatoes, onions and a mix of vegetable greens has company from popcorn, sweet potato fries, chowder and even a cone of cotton candy at the Circus Cafe in Saratoga Springs.
