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Best burger EVER - [Dearborn, MI]

  • m

Honest 40 years experience
Try the big Ray pepper burger

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New Place Lounge
22723 Michigan Ave, Dearborn, MI 48124

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  1. Telling us why it's the best ever would be a greater motivation to those in the area (or those traveling) to seek it out.

    What were the burger compositions and your order?

    How was it cooked and what did you order it as?

    What were the bun options, what did you get and how was it?

    What were the toppings (variety, cuts and freshness) and sauce(s)?

    1. Per Menu - 7 ounces of USDA Choice Ground Round Char Grilled and topped with Caramelized Onions, Sauted Hot Peppers, Bacon and Cheddar Cheese Served on a fresh Sesame Seed Bun.
      $4.25

      The menu looks like something that has been done thousands of places over (just in Michigan) and ruled by a Sysco Foods rep.

      I may try one day just for shits and giggles, but it is at the back of the line at this moment.

      1 Reply
      1. re: JanPrimus

        JanPrimus, can you drop an email to moderators@chowhound.com? We don't think we have a current email address for you.

        1. re: coney with everything

          While I have not been to the New Place Lounge, judging from these reviews I would guess probably not.

          http://www.yelp.com/biz/new-place-lou...

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          New Place Lounge
          22723 Michigan Ave, Dearborn, MI 48124

          1. re: coney with everything

            what makes the millers burger so good? :)

            1. re: Kamic

              The accompanying beers AND the honor system when paying your tab.

              1. re: Kamic

                The grill, probably 50 years old, is seasoned to perfection! Also, years ago, my BIL was friendly with one of the owners and was told they have a special meat blend. This isn't supermarket hamburger.

                1. re: dartanian

                  According to George Motz's "Hamburger America" Millers has used the same butcher for over 40 years and they get 400 pounds of meat delivered daily. Also, one kind of cool little fact: the patties are now preformed at the butcher, but they inject a blast of air into the patties to give them a looser consistency so as to give the mouth feel of hand-pattied burgers.

                  1. re: rcloud

                    I sadly still do not get it. I have been to Miller's many times and am not impressed.

                    1. re: JanPrimus

                      JP

                      Keeping in mind that the most basic component of any good burger is that it is not preformed but rather formed when ordered, is there a burger in the Detroit or Ann Arbor area that does impress you?

                      1. re: au lait

                        I am going to have to respectfully disagree with your statement. I believe the key to a great burger is the quality of the meat, proper choice of which cuts to include in the grind, proper fat content and loosely formed patties. From my experience, the timing of when the patties are formed has no impact on overall quality.

                        1. re: au lait

                          I like the burger at the Sidetrack in Ypsilanti, Red Coat Tavern and Jon's Goodtime in Inkster. I have yet to be blown away by any burger in the area, but I do love the Burger's at the Thurman Cafe in Columbus.

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                          Red Coat Tavern
                          31542 Woodward Ave, Royal Oak, MI 48073

                        2. re: JanPrimus

                          I'm with you on this@JanPrimus.....Miller's burgers are nothing to right home about, and their fries are terrible. I don't get it either - and I have worked in Drbn for over 20 years. I used to love a place on Monroe called "The Other End Lounge" and it's been long closed. It had the best burgers I've ever had in my life, always served with a bowl of fermented dill pickle spears.