New Eats

Being on the road for over seven months has offered us all sorts of eating opportunities. Sure, we make every effort to dine sensibly, paying attention to a healthy intake and all that. But, on a recent excursion to the Miami area of Florida, we admitted an overwhelming hunger for a burger, something we could wrap our hands and mouth around.

As we drove down the road, the normal gamut of fast food spots beaconed with their flashy signs and drive in temptations. Then, out of the blue the sign hit us like a ton of cream cheese, Fuddruckers.

We’d heard the strange burger joint name before, but never had a chance to sample the offerings. So, without further hesitation, we wheeled into the parking lot, scored a nice space to park Margaret and made our way inside.

The moment we slipped inside, Fuddruckers practically bowled us over. The place was jumping, to say the least. An open kitchen, a bar, a bakery and a sea of tables jammed with happy, hungry patrons made for a circus atmosphere. Once we gained our footing and figured out the style of the establishment, we joined the fray.

Fuddruckers is a self service sort of place. You study the menu, go to the counter, order up, pay and then find a seat. When your name is called, you claim your tray of food. Then, fun begins. The next step in the process is the dress up stage. A long salad bar affair offers sliced and chopped tomatoes, sliced and chopped onions, piles of lettuce, either in leaf form or shredded, along with hot peppers and a few other garnishes to embellish your burger. Another adjacent area displays vats of sauces, mayonnaise and ketchup. You gussie up your burger, fill your drink glass and away you go.

At our table, we sized up the burger visually. A nice roll held the burger, a thick perfect medium, as ordered. Understand that you can order several weights of hamburger for your meal, so the amount of food you get is your decision. Our two thirds pound burger was sufficient for the two of us.

I had piled it high with the fixings offered as well as a thick slather of mayonnaise. We dug in, we chewed and admitted it was a damn good burger. The roll acted as the ideal sponge for the drizzling juices, the mayonnaise and the lettuce, tomato and onion rings that made this marvelous and messy meal. The burger itself had a persistent big beef flavor, accentuated by the cooking method that seared the edges and sealed in the juices.

Was it the best burger in the world? Not by a long shot. Did it satisfy our hunger with great taste and provide good value? You bet. Even the fries were great, wedges of potatoes with the skin on, fried to a crispy texture and nicely salted.

So, we gobbled our lunch, let the crowds of families, transients and tourists entertain us and vowed that when road hunger strikes again, we’ll be pulling into a Fuddruckers.

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