So it’s a dreary, fall day and my week of rest and relaxation is over. Still feeling gorged from the Thanksgiving festivities, but yet hungry (like the fat kid at heart that I am), I decided that I needed to treat myself to another burger. My travels bring me to Evo, nestled on the corner of Park Ave and Chandler Street. I’ve come for the infamous Phat Albert burger. This burger was recommended by an avid reader of my blog (shoutout to you, whoever you are!) and I can honestly say ‘thank you’ from the bottom of my red meat loving heart.

As I settle into my bar seat with a delicious Goose Neck Winter Lager in hand, I scanned over the menu, pretending that it was the first time I had seen their menu and acted like I didn’t know what I was getting before I stepped foot in the door. After seeing the various other hand-crafted dishes that the open kitchen had to offer, I placed my order with excitement and anticipation.

From what I have read about this burger, it sounds like Worcester’s and Evo’s take on a Juicy Lucy. For those of you out there who may not know what a Juicy Lucy is, or is not a binge watcher of Man vs. Food, Triple D, or Bizarre Foods, it is two burger patties that have cheese stuffed between each patty. This allows the cheese to melt and become a ball of molten, cheesy goodness when cut into. While the origins of the Juicy Lucy has been pegged in Minneapolis, Minnesota, it is still unsure of the specific bar/restaurant that created this culinary miracle, with two places still battling it out for Juicy Lucy bragging rights at Matt’s Bar and the 5-8 Club in South Minneapolis. Now you’ve learned something new! You’re welcome!

Anyways, back to my personal burger bliss. I decided to order my Phat Albert – Texas style ($12), which is a 1/2 pound all natural ground beef burger stuffed with cheddar and American cheese, topped with BBQ sauce, bacon, ale battered onion rings, served on a buttered brioche bun with a side of sweet potato fries. When the bartender brought my meal out, I was shocked at the sheer height of the burger. The bun looked like it was toasted to a nice golden brown, with a blanket of cheese enveloping a baseball sized burger, sitting on crunchy onion rings. I decided that I needed to cut the burger in half just to make it manageable. Cutting the burger exposed the deliciously pink ground beef and the perfectly melted cheese mixture on the interior.

My only negative with the burger, if I had one at all, was due to the size of the burger, it was slightly under cooked, even to my medium-rare standards. A little longer on the grille or in the oven would help cook the burger a little more evenly on the interior.  The bacon added a delicious smokiness to the burger and in addition to the BBQ sauce, I could picture myself sitting fireside, with horse nearby enjoying this burger in the plains of Texas. The bacon was actually more chewy than super crunchy, which is how I prefer it. I don’t want to bite into a piece of bacon and have it shatter like a delicate stained glass window. The cheesy interior melted and added a creamy factor to each bite, to break the beef and BBQ sauce tang. The buttery brioche bun was a great choice of bun, as it held up to the sturdy ingredients that were stuffed inside its confines. However, the size of the bun seemed to overwhelm the size of the burger patty itself. The sweet potato fries were seasoned with large, flaky sea salt right out the fryer and that salt helped cut some of the richness of the burger and bun.

As I finished up my beer and thoroughly enjoyed watching OSU lay waste to another overrated Jim Harbaugh coached football team, I contemplated where I should enjoy my next burger. Should I stay in the confines of Worcester proper or venture out of Central Mass? Should I go with a veggie burger or stay traditional? Where will my burger quest take me? I guess you will have to wait to find out. Until next time…

Have suggestions for burgers? Tweet me at @edioufuc5 and your suggestion could be my next spot!