{"id":3699,"date":"2009-05-17T17:07:45","date_gmt":"2009-05-17T23:07:45","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=3699"},"modified":"2022-04-26T15:56:37","modified_gmt":"2022-04-26T21:56:37","slug":"delux-burger-phoenix-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=3699","title":{"rendered":"Delux Burger – Phoenix, Arizona (CLOSED)"},"content":{"rendered":"
\"Delux
Delux on Camelback in Phoenix<\/span><\/figcaption><\/figure>\n

“I ordered a cheeseburger at lunch the other day. I had never eaten at this particular restaurant before, and whenever I am unsure about the quality of the food at a place, I always order a cheeseburger.\u00a0How many ways can you foul up something as simple as a cheeseburger?\u00a0The bread can be too hard, or the meat might not be cooked to your liking, but that can be fixed quite easily.\u00a0After I ordered my cheeseburger – medium well with a soft bun – the waiter asked me, “Do you want a plain cheeseburger or one of our specialties?”\u00a0There is such a thing as a specialty cheeseburger? A cheeseburger is a piece of hamburger meat with some cheese on top of it served on a hamburger bun.” <\/em><\/span><\/p>\n

Leave it to humorist Lewis Grizzard to succinctly sum up the truth to which “purists” across the fruited plains hold fast about their beloved burgers–that it’s all about the beef with “some” cheese. \u00a0Alas the burger in which the sacrosanct flavor of beef is the focus rarely earns accolades for its solid, if unspectacular and unadorned qualities. \u00a0Invariably when you read about a burger earning acclaim as “best in town,” \u00a0that burger is crowned with diverse and innovative ingredients.<\/span><\/p>\n

Indeed, a century after its invention, the hamburger has evolved from the epitome of simplicity crafted at Louis Lunch in Hartford, Connecticut to one of the most option-laden and decorated sandwiches on Earth. The toppings added to burgers is limited to the cook\u2019s imagination.<\/span><\/p>\n

\"The
The prep station at Delux<\/span><\/figcaption><\/figure>\n

Gourmet toppings at high-end restaurants include foi gras, black truffles and even lobster. In the Hawaiian Islands, burgers may include pineapple slices. Some areas in the south add coleslaw or fried eggs to their burgers. In Wisconsin, butter burgers are famous. Then, of course, there\u2019s green chile, the choice of New Mexico\u2019s purveyors of fine burgers. \u00a0It’s these adorned and ingredient-laden burgers that earn the adulation of the\u00a0teeming masses and the pretentious pundits\u00a0while their homely counterparts which focus on beef rarely receive similar homage.<\/span><\/p>\n

Case in point, in the May, 2009 edition of Food Network<\/em> magazine, a feature entitled “50 States, 50 Burgers” heralded “the one burger you absolutely have to try in every state.<\/em>“* \u00a0A plain cheeseburger as Lewis Grizzard would have ordered didn’t even make Miss Congeniality. \u00a0Instead, the burgers feted included a panoply of ingredients which might have Louis Lassen (recognized as the inventor of the hamburger by the\u00a0Library of Congress<\/a>) turning in his grave. <\/span><\/p>\n

The hamburgers at Lassen’s restaurant have changed little since 1895. Each one is made from beef ground fresh every day and served between two slices of toast. Cheese, tomato and onion are the only acceptable garnish. It is considered a \u201ccorruption\u201d of the burger\u2019s classic taste for mustard or ketchup to be added. \u00a0Lassen would probably not have thought much of the burger selected as Arizona’s best, the habanero cheeseburger which Food Network<\/em> magazine indicated “may cause temporary blindness or loss of hearing” on account of the two ounces of habanero pepper added to each burger.<\/span><\/p>\n

\"Combination
Combination French and Sweet Potato Fries<\/span><\/figcaption><\/figure>\n

Years of business trips to Arizona have introduced me to a number of burgers I now count among the best I’ve ever had–especially the fabulous\u00a0Orange Table’s<\/a> Belvedere Wine Cheeseburger, a burger so resplendent in flavor that its mere mention or thought thereof elicits involuntary carnal lust. \u00a0In 2007, a burger at the Orange Table was selected by Phoenix New Times<\/a> as the best burger in Phoenix, a lofty honor considering the formidable competition.<\/span><\/p>\n

The Orange Table’s beatified burger was supplanted as the best in Phoenix in 2008 by the eponymous Delux burger<\/em> from Delux, a swanky and stylish bar and grill ensconced in a fashionable strip mall on upscale Camelback Road in central Phoenix. \u00a0Any burger considered better than a burger masterfully crafted at the Orange Table is a burger I had to try.<\/span><\/p>\n

The Delux burger is the restaurant’s signature offering–a half-pound of freshly ground Harris Ranch beef on a toasted demi-baguette topped with Maytag and\u00a0Gruy\u00e8re cheeses, sweet caramelized onions, applewood-smoked bacon and arugula. \u00a0It is indeed a wondrous burger, but get this: its best feature is the beef. \u00a0Prepared at medium-rare showcases the beef’s juiciness; it practically oozes flavorful, beefy juiciness. \u00a0It’s a burger that might elicit a Meg Ryan “When Harry Met Sally” reaction–only any moans of unadulterated delight won’t be faked here. <\/span><\/p>\n

\"The
The award winning Delux Burger<\/span><\/figcaption><\/figure>\n

As a supporting cast, the other ingredients don’t detract from the beef’s award-winning performance. \u00a0This is an ensemble supporting cast that is very complementary, each flavor taking up where the previous left off. \u00a0The cheeses are superb, the onions gloriously sweet and the applewood smoked bacon…my only complaint is that the burger doesn’t come with an entire rasher of this stuff. \u00a0Still, in answer to a Wendy’s commercial a few decades ago, this burger is where the beef is.<\/span><\/p>\n

If anything, Delux’s “Standard Classic Burger<\/em>” may showcase the beef even more than its more avant-garde and ballyhooed burger sibling–or at least, it’s more conventional (without being boring in the least). \u00a0The Standard Classic Burger, as Lewis Grizzard might have ordered is Delux’s gourmet version of the All-American burger. \u00a0It’s made with a premium blend of corn-fed ground beef topped with fresh lettuce, juicy tomatoes, dill pickles, red onion and your choice of cheese.<\/span><\/p>\n

My brother George, who makes all his words count, couldn’t stop talking about this burger (pictured below). \u00a0Even though he committed sacrilege by ordering it medium-well, the burger was surprisingly moist with just a hint of pink in the middle. \u00a0In addition to the standard condiment offering he asked for the sweet and hot relish offered on Delux’s all-beef hot dog and it made a great burger even better. \u00a0To George and me, the sign of a great burger is whether green chile is needed<\/em> to make it great. \u00a0A burger that can hold its own or even excel without green chile is a great burger. \u00a0This is one!<\/span><\/p>\n

\"The
The Standard Classic Burger<\/span><\/figcaption><\/figure>\n

Delux’s burgers are sizable and will quell the most ardent appetite. \u00a0The only appetizer necessary (though there are other options) are the restaurant’s fabled french fries, skinny cut russet potatoes fried in zero trans-fat oil and served with ketchup and a house aioli (sour cream, garlic and sundry ingredients). \u00a0Better still, order a combination basket that includes sweet potatoes (fried in Canola oil) and you’re sure to be satisfied. \u00a0The fries are fabulous!<\/span><\/p>\n

There’s much more on the menu than burgers and fries. \u00a0Delux has an inventive menu with options sure to please the most discerning diners. \u00a0I still won’t place the Delux burger in the same company as my beloved Belvedere Wine Cheeseburger, but it’s no Miss Congeniality either. \u00a0It’s a real winner in its own right!<\/span><\/p>\n

*According to Food Network<\/em> magazine, the one burger in New Mexico you absolutely have to try is the green chile cheeseburger (what else) at Clancy’s Irish Cantina in Farmington. \u00a0This is an unconventional green chile cheeseburger. \u00a0It’s served between a flour tortilla and includes a sauce of “local hatch (as printed in the magazine) green chiles boiled with pork shoulder, potatoes, garlic and cumin (you know where I stand here) smothered in cheese.”<\/span><\/p>\n

Delux<\/span><\/strong>
\n3146 E Camelback Road
\nPhoenix, Arizona<\/strong>
\nLATEST VISIT<\/strong>: 17 May 2009
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: 22
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Delux Burger, Standard Classic Burger, Combination Sweet Potato and French Fries<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

“I ordered a cheeseburger at lunch the other day. I had never eaten at this particular restaurant before, and whenever I am unsure about the quality of the food at a place, I always order a cheeseburger.\u00a0How many ways can you foul up something as simple as a cheeseburger?\u00a0The bread can be too hard, or the meat might not be cooked to your liking, but that can be fixed quite easily.\u00a0After I ordered my cheeseburger – medium well with a soft bun – the waiter asked me, “Do you want a plain cheeseburger or one of our specialties?”\u00a0There is such a thing as a specialty cheeseburger? A cheeseburger is a piece of hamburger meat with some cheese on top of…<\/p>\n","protected":false},"author":1,"featured_media":3700,"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":[28,25,726,262,553],"tags":[],"class_list":["post-3699","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-burgers","category-closed-in-2020","category-closed","category-across-america"],"yoast_head":"\nDelux Burger - Phoenix, Arizona (CLOSED) - 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=3699\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Delux Burger - Phoenix, Arizona (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“I ordered a cheeseburger at lunch the other day. I had never eaten at this particular restaurant before, and whenever I am unsure about the quality of the food at a place, I always order a cheeseburger.\u00a0How many ways can you foul up something as simple as a cheeseburger?\u00a0The bread can be too hard, or the meat might not be cooked to your liking, but that can be fixed quite easily.\u00a0After I ordered my cheeseburger – medium well with a soft bun – the waiter asked me, “Do you want a plain cheeseburger or one of our specialties?”\u00a0There is such a thing as a specialty cheeseburger? 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