{"id":278,"date":"2024-06-17T17:08:22","date_gmt":"2024-06-17T23:08:22","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=278"},"modified":"2026-04-05T12:46:33","modified_gmt":"2026-04-05T18:46:33","slug":"fuddruckers-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=278","title":{"rendered":"Fuddruckers – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Fuddrucker’s on Pan American Freeway<\/figcaption><\/figure>\n

The audacious proclamation on Fuddruckers door, logo and Web site, “The world’s greatest hamburgers available<\/em>” may not be quite complete. Add the words “somewhere else<\/em>” and most will agree, you probably have a more accurate description of this tremendously popular restaurant chain which actually trademarked the “world’s greatest hamburgers<\/em>” logo. \u00a0Trademarks, much like speeches made by politicians, television commercials and magazine ads aren’t always completely truthful. \u00a0Only the internet can be believed.<\/p>\n

\"\"
Dining Room<\/figcaption><\/figure>\n

Founded in 1980 by restaurant impressario Phil Romano (of Romano’s Macaroni Grill fame), Fuddruckers has expanded to more than 250 locations across the world including such purveyors of American culture as Saudi Arabia, Egypt and Kuwait. \u00a0The theme at most of the fast casual franchises is 1950s and 1960s rock and roll. \u00a0The ambience is Disneyesque, both from the sense that it’s family-friendly and that it’s loud (as in blaring, ear-splitting music loud) and fun (unless you want to hear a conversation with your dining companions). \u00a0Others might describe it as tacky, gaudy and over-the-top. \u00a0Ostensibly, Fuddruckers also serves good burgers.<\/p>\n

\"\"
Another View of The Dining Room<\/figcaption><\/figure>\n

Duke City diners have been heavily patronizing Fuddruckers since day one, so much so that there are now three Fuddruckers restaurants in the city (as well as one in Farmington). \u00a0Not long after its millennium year launch in Albuquerque, Fuddruckers supplanted all the indigenous burger joints to win the Alibi’s best burger award. \u00a0It also won the award in 2001 and was a win, place or show vote-in just about every year since. \u00a0By the way, is the Alibi ever coming back?<\/p>\n

\"\"
Condiment Bar<\/figcaption><\/figure>\n

Fuddruckers purports to be the original “build your own” burger establishment. \u00a0Its 100 percent USDA fresh ground beef patties are available in one-third, one-half, two-thirds and one pound sizes. \u00a0A self-service toppings bar lets you load up your burger with your favorite condiments. \u00a0For a pittance you can also add grilled onions, American bleu cheese, Cheddar, Monterrey Jack, Pepper Jack, Swiss Cheese, Smokehouse Bacon, Guacamole and Grilled Mushrooms. \u00a0Fuddruckers will prepare your burger to your exacting specifications. \u00a0Medium rare is medium rare and well done is well done. \u00a0If not done to your exacting specifications, take it back and they’ll re-do it for you.<\/p>\n

\"\"
The Entrance to the Men’s Room<\/figcaption><\/figure>\n

17 June 2024<\/strong>: \u00a0The menu also features eight different specialty burgers such as the Fudd 66<\/em><\/strong>, Fuddruckers version of New Mexico’s revered green chile cheeseburger. \u00a0Fuddruckers obviously recognizes the importance of the green chile cheeseburger to the Land of Enchantment, because this burger isn’t available across the fruited plain. \u00a0Heat-seeking diners elsewhere have to settle for other specialty burgers such as the Inferno (sauteed jalapenos, onions and pepper jack cheese) and the Southwest burger (guacamole, pepper jack cheese and smokehouse bacon).<\/p>\n

\"\"
Green Chile Cheeseburger<\/figcaption><\/figure>\n

The Fudd 66 is no joke. \u00a0In 2014 and 2015, Fuddruckers bested all other challengers to win the New Mexico State Fair Green Chile Cheeseburger Challenge. \u00a0Fuddruckers also finished second in the Challenge in 2018. \u00a0For homers like me who can’t conceive of a chain restaurant creating and serving a better green chile cheeseburger than our sacrosanct mom-and-pops, it seemed almost heretical. \u00a0Count me now among the converts. \u00a0The Fudd 66 is actually quite good. \u00a0My inaugural Fudd was adorned with grilled onions and blue cheese on a half-pound beef patty. \u00a0The second was sans condiments. \u00a0In both cases, the burger was quite good though the green chile was relatively mild. \u00a0It’s got a good roasted flavor and there’s plenty of it atop a molten blanket of cheese.<\/p>\n

The hamburger buns are made from scratch every day and throughout the day. \u00a0It’s a treat watching the baker hand-form and roll the buns similar to how abuelitas have been preparing tortillas for their families every day for centuries. \u00a0The produce and “fixins” are unfailingly fresh and let you be burger artiste, crafting your burger your way. \u00a0Should you order a shake, you’ll be handed a number so that the shake can be delivered to your table. \u00a0For the rest of your order you’d better stay hyper-alert because the restaurant’s sound system is pretty terrible and hearing your name called is a challenge.<\/p>\n

\"The
The Fudd 66 Burger (Green Chile) with blue cheese and grilled onions<\/span><\/figcaption><\/figure>\n

Alas, what Fuddruckers burger elicited was recollections of the Wendy’s commercials of the late 70s in which old women wiped their mouths daintily after every bite. \u00a0The motto of these commercials was “juicy with lots of napkins<\/em>.” \u00a0The Fudd 66 burger as I adorned it was juicy to the point of being run-down-your-arms juicy. \u00a0The beef (prepared at medium) was juicy, the grilled onions were juicy and the green chile (which was plentiful) was also juicy. \u00a0Unfortunately the buns are sieve-like; they don’t prevent any of the copious run-off.<\/p>\n

There are three fries available: skinny fries, sweet potato fries and Texas-sized wedge-cut fries<\/strong><\/em>. \u00a0Fuddruckers version of wedge-cut fries are among the best we’ve had. \u00a0The exterior of each fry is golden, crispy and nicely salted while the inside is tender and creamy. \u00a0If you’d rather not be so singularly focused, you can also order “frings”, a basket including both fries and onion rings. \u00a0The onion rings are thick and crunchy, but nothing special.<\/p>\n

\"One
One half-pound All American burger<\/span><\/figcaption><\/figure>\n

It stands to reason that a chain claiming to serve the world’s greatest burgers would also think very highly of its shakes, not surprisingly christened the “world’s greatest shakes” on the menu and Web site. \u00a0Fuddruckers doesn’t just serve a chocolate shake, it serves a “Crazy for Chocolate” shake<\/strong><\/em>. \u00a0It’s not just a strawberry shake, it’s a “very berry shake” at Fuddruckers. \u00a0There’s no plain vanilla here; it’s a “dreamy vanilla” shake. \u00a0The “crunchy cookies and cream” shake is the only one not bearing a superlative adjective. The shakes are thick and rich, but not necessarily as flavorful as their sobriquets might imply. \u00a0The chocolate shake is a bit on the cloying side and not very chocolaty (at least in comparison to the frappes served in New England). \u00a0Perhaps its best attribute is that it’s served cold enough to give you a case of brain freeze. \u00a0The shakes are also made with real ice cream and are served in a glass goblet with a cold tin on the side. \u00a0It’s much like getting a shake and a half.<\/p>\n

\"Chocolate
Chocolate shakes at Fuddruckers<\/span><\/figcaption><\/figure>\n

The great etymologist Barry Popik explains in his fabulous blog<\/a><\/strong> that Fuddruckers is a made-up name and that in its early days the restaurant sometimes called itself “Freddie Fuddruckers.” \u00a0He believes the name was possibly influenced by the 1970s Texas cocktail called the “Freddie Fudpucker.” \u00a0Fuddruckers is one of those tongue-twisting names for which invectives are often substituted, but this is strictly a family-friendly, G-rated restaurant most people will like.<\/p>\n

Fuddruckers<\/strong>
\n4855 Pan American Freeway
\nAlbuquerque, New Mexico<\/strong>
\n(505) 344-7449
\nLATEST VISIT<\/strong>: 17 June 2024
\n# OF VISITS<\/strong>: 11
\nRATING<\/strong>: Good<\/strong><\/span>\u00a0\u2013 good food, decent service, and a clean environment; provides a satisfactory, dependable, and standard experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Blue Onion Burger, Green Chile Cheeseburger, Chocolate Shake, Wedge Fries<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The audacious proclamation on Fuddruckers door, logo and Web site, “The world’s greatest hamburgers available” may not be quite complete. Add the words “somewhere else” and most will agree, you probably have a more accurate description of this tremendously popular restaurant chain which actually trademarked the “world’s greatest hamburgers” logo. \u00a0Trademarks, much like speeches made by politicians, television commercials and magazine ads aren’t always completely truthful. \u00a0Only the internet can be believed. Founded in 1980 by restaurant impressario Phil Romano (of Romano’s Macaroni Grill fame), Fuddruckers has expanded to more than 250 locations across the world including such purveyors of American culture as Saudi Arabia, Egypt and Kuwait. \u00a0The theme at most of the fast casual franchises is 1950s and…<\/p>\n","protected":false},"author":1,"featured_media":5461,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,25,268,5632],"tags":[4063,4067,4066,2987,3205,3548,4065,4071,842,4073,4072,4069,4070,4068,4064,4074],"class_list":["post-278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-burgers","category-national-chain","category-good","tag-worlds-greatest-hamburgers","tag-100-percent-usda-fresh-ground-patties","tag-alibi-best-burger","tag-build-your-own-burger","tag-chocolate-shake","tag-condiment-bar","tag-farmington","tag-fudd-66","tag-green-chile-cheeseburger","tag-made-from-scratch-buns","tag-new-mexico-state-fair-green-chile-cheeseburger-challenge","tag-one-half","tag-one-pound","tag-one-third","tag-phil-romano","tag-wedge-cut-fries"],"yoast_head":"\nFuddruckers - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=278\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Fuddruckers - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"The audacious proclamation on Fuddruckers door, logo and Web site, “The world’s greatest hamburgers available” may not be quite complete. Add the words “somewhere else” and most will agree, you probably have a more accurate description of this tremendously popular restaurant chain which actually trademarked the “world’s greatest hamburgers” logo. \u00a0Trademarks, much like speeches made by politicians, television commercials and magazine ads aren’t always completely truthful. \u00a0Only the internet can be believed. Founded in 1980 by restaurant impressario Phil Romano (of Romano’s Macaroni Grill fame), Fuddruckers has expanded to more than 250 locations across the world including such purveyors of American culture as Saudi Arabia, Egypt and Kuwait. \u00a0The theme at most of the fast casual franchises is 1950s and…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=278\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-06-17T23:08:22+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-05T18:46:33+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2004\/08\/Fuddrucker05.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"444\" \/>\n\t<meta property=\"og:image:height\" content=\"344\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Fuddruckers – Albuquerque, New Mexico\",\"datePublished\":\"2024-06-17T23:08:22+00:00\",\"dateModified\":\"2026-04-05T18:46:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278\"},\"wordCount\":1256,\"commentCount\":9,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2004\\\/08\\\/Fuddrucker05.jpg\",\"keywords\":[\"\\\"World's Greatest Hamburgers\\\"\",\"100-Percent USDA Fresh Ground Patties\",\"Alibi Best Burger\",\"Build Your Own Burger\",\"Chocolate Shake\",\"Condiment Bar\",\"Farmington\",\"Fudd 66\",\"Green Chile Cheeseburger\",\"Made From Scratch Buns\",\"New Mexico State Fair Green Chile Cheeseburger challenge\",\"One-Half\",\"One-Pound\",\"One-Third\",\"Phil Romano\",\"Wedge-Cut Fries\"],\"articleSection\":[\"Albuquerque\",\"Burgers\",\"National Chain\",\"Rating: Good\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278\",\"name\":\"Fuddruckers - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2004\\\/08\\\/Fuddrucker05.jpg\",\"datePublished\":\"2024-06-17T23:08:22+00:00\",\"dateModified\":\"2026-04-05T18:46:33+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2004\\\/08\\\/Fuddrucker05.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2004\\\/08\\\/Fuddrucker05.jpg\",\"width\":444,\"height\":344},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=278#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fuddruckers – Albuquerque, New Mexico\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Fuddruckers - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=278","og_locale":"en_US","og_type":"article","og_title":"Fuddruckers - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","og_description":"The audacious proclamation on Fuddruckers door, logo and Web site, “The world’s greatest hamburgers available” may not be quite complete. Add the words “somewhere else” and most will agree, you probably have a more accurate description of this tremendously popular restaurant chain which actually trademarked the “world’s greatest hamburgers” logo. \u00a0Trademarks, much like speeches made by politicians, television commercials and magazine ads aren’t always completely truthful. \u00a0Only the internet can be believed. Founded in 1980 by restaurant impressario Phil Romano (of Romano’s Macaroni Grill fame), Fuddruckers has expanded to more than 250 locations across the world including such purveyors of American culture as Saudi Arabia, Egypt and Kuwait. \u00a0The theme at most of the fast casual franchises is 1950s and…","og_url":"https:\/\/www.nmgastronome.com\/?p=278","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2024-06-17T23:08:22+00:00","article_modified_time":"2026-04-05T18:46:33+00:00","og_image":[{"width":444,"height":344,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2004\/08\/Fuddrucker05.jpg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=278#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=278"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Fuddruckers – Albuquerque, New Mexico","datePublished":"2024-06-17T23:08:22+00:00","dateModified":"2026-04-05T18:46:33+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=278"},"wordCount":1256,"commentCount":9,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=278#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2004\/08\/Fuddrucker05.jpg","keywords":["\"World's Greatest Hamburgers\"","100-Percent USDA Fresh Ground Patties","Alibi Best Burger","Build Your Own Burger","Chocolate Shake","Condiment Bar","Farmington","Fudd 66","Green Chile Cheeseburger","Made From Scratch Buns","New Mexico State Fair Green Chile Cheeseburger challenge","One-Half","One-Pound","One-Third","Phil Romano","Wedge-Cut Fries"],"articleSection":["Albuquerque","Burgers","National Chain","Rating: Good"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=278#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=278","url":"https:\/\/www.nmgastronome.com\/?p=278","name":"Fuddruckers - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=278#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=278#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2004\/08\/Fuddrucker05.jpg","datePublished":"2024-06-17T23:08:22+00:00","dateModified":"2026-04-05T18:46:33+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=278#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=278"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=278#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2004\/08\/Fuddrucker05.jpg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2004\/08\/Fuddrucker05.jpg","width":444,"height":344},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=278#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Fuddruckers – Albuquerque, New Mexico"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=278"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/278\/revisions"}],"predecessor-version":[{"id":78807,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/278\/revisions\/78807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/5461"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}