Grind Burger // Review

This post may contain affiliate links

Oh, hey, interwebs! ( :: waves :: )

I’m just over here being busy with real life + dealing with all of that! (ie. Work, illness, etc.)

I’m about a month and a half behind on life. But I want to talk about this restaurant … because better late than never, right??

Yeah. Let’s go with that.

Grind Burger has been open for the last month and a half now; but Chad + I were lucky enough to attend the soft opening a day before their actual opening.

We arrived and were quickly greeted by some awesome familiar faces that I hadn’t seen in a while. And we were also greeted by delicious cocktails.

I was eager to try the Bourbon Bacon Bloody. It lived up to it’s promise of bourbon, bacon, and delicious tomatoey (is that a word?) goodness! Chad tried the Not So Jalepeño, which according to the crowd could have used a bit more jalapeño! Ha!

After a bit of socialization with friends and foodies alike, the owners pulled us over to view the double-grinding method — which they do in full-view for customers to see. The certified angus beef and wagyu beef is sourced locally from grain-fed, hormone-free cows and double-ground for what they call the perfect beef-to-fat ratio.

Each patty is seared just right, which locks in the juiciness of the patty. This is also the reason the burgers are terribly, terribly messy.

But first, the appetizers. Sauerkraut balls are huge here, but I haven’t had a large urge to try them. That’s not to say I wasn’t excited to try them! I totally was!

They were a perfectly fried combination of beef, sausage, and sauerkraut — the owners own family recipe! I’m not certain I’ll try any other sauerkraut balls for fear that they’ll be sub-par!

Next up, hot dog sliders. For me hot dogs + mac and cheese or chili topping = divine. Chad & I both loved that they were on New England style buns (all other kinds should be outlawed).

I ordered the Aria Burger (which it turns out is named after the owners’ daughter. They were delighted to hear that Mooshie’s name is Ari!).

The Aria Burger has garlic cheddar, fried pickles, smoked bacon & 1000 Island dressing. It was perfection. And messy. Very, very messy.

Chad & I usually order different entrees in an effort to both try something different. But this time we both went all in with this one. The burger was incredible. Juicy, delicious, and surprisingly flavorful (I say surprisingly because I really do think it has a lot to do with the double-grind and grilling process. Yep. I’m a believer!). The only difference is that Chad ordered like 17 extra pickles.

And we also made sure we got to try the fresh cut fries. They were definitely yummy, crispy, and I’d love to revisit these fries when I’m a little LESS full. Ha!

Speaking of less full, of course I didn’t say no to a Bananas Fosters Milkshake! At first I ordered the Kit Kat milkshake, but when Chad’s milkshake came (and pretty much everyone else ordered the Bananas Foster milkshake too), I asked the waiter to please switch my Kit Kat Milkshake to a Bananas Foster Milkshake. And he did. And I fell in love.

Overall our experience at Grind Burger was awesome. I can’t wait to go back. In fact, I’m plotting our next visit…

On the agenda for a future visit:

• For The Love Of Bacon (on the starter menu). Bacon Candy, Deep Fried Bacon & Warm Maple Syrup.
• Burrata Burger. Burrata cheese, raspberry reduction & arugula. Those at the soft opening either ordered the Aria Burger or the Burrata Burger. I was torn. So now I need to try this.
  
• Maple Bacon Happiness. A milkshake. Vanilla ice cream, house-made maple bacon reduction, bacon candy strip.