Food

Cheap Eats 2009: BGR the Burger Joint

From the sesame-seed bun to the hormone-free prime beef, the burger at BGR aims high. Photograph by Stacy Zarin-Goldberg.

Why go: To be reminded what a burger should be. Owner Mark Bucher minds the details—soft, buttered brioche bun, ripe tomatoes, naturally raised and dry-aged prime beef hand-ground daily and grilled.

What to get: Cheddar-bacon burger, simple and sublime; lobster burger (seasonal); lamb burger topped with feta and cucumber; thick-cut, beer-battered onion rings; sweet-potato fries.

Best for: A fun, inexpensive night out. Parents can groove to the ’80s soundtrack and memorabilia while providing a meal the whole family can agree on.

Insider tip: Bucher has fun with political scandals, so you’re likely to see such specials as the Eliot Spitzer, a patty with braised short ribs tucked inside and topped with horseradish sauce, and the Blagojevich Burger, capped with roast beef and horseradish.

Open daily for lunch and dinner.

>> See all 2009 Cheap Eats restaurants here

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.