Serious Eats - seriouseats.com

contrary to what the public thinks, a restaurant can serve a burger close to raw if the customer perfers it that way. The health department reccomends an internal temp to be at 158 to 160 degrees. As long as signs are posted indicating the risk potential in eating a burger other than well-done. It is a reccomendation not a law. That's in Connecticut and Mass maybe it is done differently in New York as alot is !!!!!

loser!

nice review nick, however did not i just see a video with a bearded man I think it was Jozersky mr. cutlets with Gail (TOP CHEF) in the restaurant reviewing the burger????? It looks ok but no way it's one of the best not even close!!!

cheeseburgerdeluxe i agree with the beef to bun ratio that you had stated, more beef less bun!!! We serve our half pounders on Martin Potato rolls, yes the bun gets a little soggy from the juice but isn't that the point- juice dripping down your arm while eating it? There is no substitue in our opinion to Martins Potato Rolls, the sweet flavor coinsides with the coarse ground meat and melted cheese-delisious man!

Adam, I live in Conecticut and we have a pair of guys that have a similar concept. The truck comes out of new haven and the guys actually conveted a truck into a mobil brick oven that can be transported. they cook all the pies on site, and I understand that they are booked untill next year!!!

Well, Well- I think your review was perfect Nick!!! The thing that I do not understand is why when all of you at AHT and George Motz are in Connecticut you only visit Louis Lunch or Ted's. And the same reviews except Nicks grace the pages on AHT???????????????????? You guys travel from New York City only to go to the same old burger joints-expand folks there are alot of mom and pops popping up all over Connecticut.
As for Teds steamed burgers in my opinion are disgusting, not seasoned, a heaping glob of molten cheese served on a hard roll? But on the other hand Ted's became an institution in Conecticut, so seared, salted crust, beef to bun ratio, special blends, fresh ground Pat Lafreida Meat- who knows anymore?

Dear AHT,
i'M AN AVID READER OF YOUR SITE, HOWEVER, I'M PUZZLED WHY THERE ARE NOT MORE BURGER JOINTS REVIEWED IN CONNECTICUT!
LOUI'S LUNCH IS AN INSTITUTION BUT C'MON THERES MANY MORE IN THE CONSTITUION STATE!!!!