The search for a GREAT burger in San Diego continues.  The most recent burger eatery stepping up to the plate (unbeknownst to them and I want to thank the members who told me about them) was Tioli's Crazy Burger on 30th.
All in all, it was a good burger, but unfortunately, not GREAT.  Now you must understand that I am seeking that perfection burger that combines the perfectly cooked patty, the crisp, fresh toppings, and the bun capable of standing up to the juices that should flow from the perfect burger.  Lest you think that I am not capable of bestowing the perfect 10 on a burger, I point to burgers I've had in NYC, SF, Park City, Utah, and Wolf Point, Montana. 
Let me tell you what went wrong and right at Tioli's.  First, they use a good quality piece of ground meat listed as Angus and I have no reason to doubt that.  In fact, I believe that the beef was perfectly fresh.  I also believe that the patty had been cryo-vacuum packed to keep it perfectly fresh.   Here's the deal about that packaging.  It compresses the meat and causes it to flatten out kinda thin on one side.  That's no problem if the conscientious burger cook, upon removing the patty from the plastic packaging, will gently re-shape it so that it has uniform thickness.  Unfortunately, my cook did not and so half my burger was thin and over-cooked.  Everything else was fine and my son loved his.  He said it was second only to a cajun burger he had recently in Park City.  The search continues.  Next week; Rockys in PB.
 
Mark your calendar for Sunday, July 20th.  I'm cooking paella at my place.  You're bringing wine to pair with the paella.  I'll have salad and some chocolate for dessert.  Very casual.  Helpers welcome.
 
Clheers,
Chuck
Leader, VinVilage, San Diego
Chef/Owner, Chuck Samuelson Catering