The Fisherman’s Hamburger

A review of America’s favorite meal as served at Fisherman’s Wharf.

           Since there are billions of hamburgers consumed every year by Americans and almost every restaurant, bar and grill has their own version of the hamburger, their own way of cooking it, their own toppings, their own condiments, buns and dozens of other ways to individualize the burger. I have often felt that the lowly burger is a good barometer by which to judge eating establishments. Whether you believe the hamburger was originated in Hamburg, Germany or in Hamburg, New York; whether the word hamburger conjures up in your mind a half pound of ground sirloin steak grilled to medium rare over a charcoal fire or a six-pack of White Castle/Crystal burgers; whether your vision of the perfect burger is plain with a little salt and pepper on a plate by itself or thrown at you from a drive-in  window after having been doused with a sufficient number of condiments and salad items so as to render it unrecognizable as a member of the meat family; and whether your first thought is of a BigMacWhopperWendySonic style burger or a “Cheeseburger in Paradise”, almost every American would agree that the hamburger is as American as a main dish as Apple Pie is as a desert.

          Cutting to the chase, it is my humble opinion that Fisherman’s Wharf serves up one of the best hamburgers if not the best hamburger along the Treasure Coast.

           First of all, it is big, not just big, but BIG, almost notoriously B.I.G. Most places that serve hamburgers, if they give you information as to the weight of the meat at all, the weight that they advertise is the pre-cooked weight, therefore, a half pounder with a 30% fat content and cooked to within an inch of its life rapidly becomes a 5 ½ ounce burger; hardly a meal fit for a King. I don’t know what the original weight or fat content of a Fisherman’s Wharf  burger is, but what comes out on the plate is certainly a “whopper”.

          Secondly, many restaurants and burger joints do not give you options as to how you want your burger cooked.  Most tend to cook the burger to death, which seems to me to be a way to cover up poor meat quality or less than sanitary conditions in the kitchen. Kudos to the chef at Fisherman’s Wharf for actually listening to what a customer wants, and cooking the burger meat to the customer’s specifications.  Personally, I like my burgers medium rare and that’s just how they arrive at FW. I have seen them served at the wharf anywhere from nearly raw to very well done depending upon the customer’s wishes.

          Salad items (lettuce tomatoes etc.) are always fresh and served on the burger itself. Again, the choice is yours.  Condiments are generally served in small containers on the side so that you may put on as much or as little as you choose.

          Toppings are generous; particularly the optional cheese and bacon which are not sliced so thin that you can read the newspaper through the cheese or bacon slices. The bun is generally a large, soft, Kaiser roll but this can be omitted for those of us on diets or can be changed to garlic bread, among other options.

          While the standard side dish is homemade potato chips, I particularly like the option of having a vegetable as a side.  Feel free to ask your server for other options as to sides if, like I am, you are watching your weight.

          Finally, all of the foregoing aside, let me say this: Fishermen’s Wharf is a small family owned and operated restaurant, and as such, the owners and employees will all go way out of their way to make your dining experience there as pleasant as possible.  Let’s face it, they want your repeat business, and they want you to tell your friends that you had not just a good meal but a good time.

          Oh, and finally, finally, sometimes when I skip the carbohydrates in the burger roll and  substitute a vegetable for the homemade potato chips  I feel so good about my diet that I have a little fruit for dessert. Key Lime Pie is a fruit isn’t it? Come to think of it, so is Apple Pie.

                                                                   Respectfully submitted

                                                                   Yr obd’t svt,

                                                                   Bill Benton