If you want a real steakburger, it only makes sense to go straight to a steakhouse. All four of restaurateur Rod Anderson's Hereford House restaurants serve a juicy 8-ounce burger made from trimmings of the filets, strips and top sirloin hand-cut every day in each location's kitchen. "This is real ground steak that we grind fresh daily," Anderson says. He never permits additives, fillers or preservatives in his burgers. The meat patty is grilled on hardwood hickory charcoal and served on a good ol'-fashioned hamburger bun. "We got away from the big, doughy artisan bread roll we were using," Anderson says, "because customers complained that the bun was overpowering the burger." For hamburger purists, fromage can also overpower the beauty of the beef, but Hereford House does offer blue, American, cheddar and Swiss for the cheeseburger contingent. The Hereford House at Zona Rosa, one of the newest locations in Anderson's growing empire, has a pretty outdoor patio to enjoy while savoring a succulent burger and a side of fries. Who cares if hamburgers aren't listed on the dinner menu? Servers won't flinch if you request one. Or two.
