Seems like I’m talking a lot about burgers these days. Well, once my assistant and I started this quest for a great burger in San Diego, things have kind of taken on a life of their own. Thanks for all the suggestions. I have laid out a map in my head of recommended burger joints and when I find myself in the general vicinity of one, I stop by and partake. 
 
Last week found me near Urban Solace off University near the 805. Now I had been hearing about this place for most of the last year since it opened. The consensus seems to be that there is some great, creative food going on down there. Nothing in my experience would contradict that. But before I get to the burger, let me talk about the staff at Urban Solace. It was late lunchtime, around 2:30. There were a few people at the bar, but the dining room was empty. This is usually the time when the lunch staff is going off duty and all they really want to do is finish up and get out. It’s a transition period in any restaurant and service can be somewhat distracted. Not so at US. The wait staff were warm, friendly, and welcoming. Scott Watkins, the founder and GM, (whom I chatted with at the bar for a bit) and his partner have done an excellent job of giving the people that they work with a sense of ownership of the business, and it shows.
 
The burger, the point of this dissertation, was excellent. Sadly, still not the pinnacle of burgers that SD should aspire to, but one of the best, yet. US grinds their own beef and adds spices so that you get a burger that has a very steak-like texture and some very interesting flavors. Great white Cheddar, nice thick bun, and grilled onions made for a very nice meal. Oh, and those sweet potato fries…yum, yum! The only real knock against this fat patty meal on a bun was the consistency of the burger patty itself. When you grind your own meat, you need to make sure that you’re getting the right amount of fat and that its mixed thoroughly throughout the meat so that the resulting burger has a uniform texture and juiciness. The one I had just missed the mark. It was good enough that I’m headed back there with the assistant burger taster for another go. Something tells me that there might be a pulled pork sandwich in need of examination, also.
 
I need to talk about the Jeroboam of Cabernet Sauvignon and magnum of Syrah that we drank the other night with steaks and 60 close friends at a beautiful home on Mount Soledad. That will be later.
 
Don’t forget coming up next  week on Saturday, the 27th is OctoberFeast at PRP wines. I’ll be cooking everything German and we’ll be serving up great wines to match. Check out the details on the events page and sign up early to get in on the VIP barrel tasting. Rob brought some bottles back from SF of our VinVillage Eagle Point Syrah from Mendocino. Don’t miss it. See you there.
 
Chuck
Leader, VinVillage, San Diego
Chef/Owner, Chuck Samuelson Catering