I put George's in Hewitt in the Burger Week rotation for one specific reason — the George's folks take preparing great burgers seriously.
Back in October, George's Hewitt manager Kyle Citrano told me he was experimenting with a new way for George's to cook its burgers.
Essentially, it was a divide-and-conquer strategy. Instead of grilling one big patty, they began splitting the beef in half before cooking because two patties better contain the juices from the meat. Then they put cheese on top of each patty, slap them together and put them on a bun, which is toasted in the grease. The sum is beefy, juicy greatness.
The burger in the picture in the black and bleu burger, which includes melted bleu cheese crumbles and Texas Toothpicks (fried strips of onion and jalapeño). The "black" in black and bleu comes from the fact that the patties are blackened, which give the flavor of the burger as a whole more contour and makes it less of a sloppy burger. Now, I realize some folks prefer a sloppy burger. I could go either way.
George's also featured a bacon Swiss burger, a smokehouse burger and a Crybaby burger, which features that delicious homegrown delicacy known as the Crybaby jalapeño.
The other thing about George's is that they're willing to make your burger to order. I'm pretty sure if you wanted to get completely ridiculous and order a burger topped with Crazy Wings, they would do it.
As for me, four days into Burger Week, the black and bleu burger was tasty enough to enjoy but not too greasy, which I needed on Thursday.
Don't worry, though, I shall persevere.
