We Beefin', 2163 Michigan Ave, Detroit, MI (2026)

01/26/2022

Yearning for a burger the other night, I meandered over to the Detroit shake-and-burger staple, Mercury Bar. Torn between the Bleu Apple burger and The Flint, I embraced my inner olive and opted for the latter. The Flint was topped with green olives, Mayo, cheddar cheese and a lettuce, tomato, lettuce and pickle ensemble. I’m traditionally a big fan of olive burgs but I felt Mercury could have stepped up and gone all out with the olive theme, and I feel like the best way to have done so would’ve been to up the cheese game. Cheddar is great, but a nice sweet cheese, possibly blue, or dare I say cream cheese, would’ve really taken this flavor profile to the next level. With the olives being paired with cheddar instead, I feel like the astringent, pickly taste really overpowered the rest of the flavors, and didn’t mesh especially well with the other veggie toppings. In terms of the patty, I wish it would’ve been cooked a little rarer but it was still quite palatable. All in all it wasn’t the best I’ve ever had, but definitely still a solid diner-style burg. The tasty shake and a menu of over 15 yet-to-be explored burger combos ensure that I’ll be back to try another. 7.6/10

01/26/2022

Yearning for a burger the other night, I meandered over to the Detroit shake-and-burger staple, Mercury Bar. Torn between the Bleu Apple burger and The Flint, I embraced my inner olive and opted for the latter. The Flint was topped with green olives, Mayo, cheddar cheese and a lettuce, tomato, lettuce and pickle ensemble. I’m traditionally a big fan of olive burgs but I felt Mercury could have stepped up and gone all out with the olive theme, and I feel like the best way to have done so would’ve been to up the cheese game. Cheddar is great, but a nice sweet cheese, possibly blue, or dare I say cream cheese, would’ve really taken this flavor profile to the next level. With the olives being paired with cheddar instead, I feel like the astringent, pickly taste really overpowered the rest of the flavors, and didn’t mesh especially well with the other veggie toppings. In terms of the patty, I wish it would’ve been cooked a little rarer but it was still quite palatable. All in all it wasn’t the best I’ve ever had, but definitely still a solid diner-style burg. The tasty shake and a menu of over 15 yet-to-be explored burger combos ensure that I’ll be back to try another. 7.6/10

05/03/2021

HBFE! Now that we’re all slowly joining the vax squad, dine-in burger eating is gonna be coming fast and furious. Not too late to hop on the beef bandwagon either. I recently had the pleasure of chowing down on the Jiffy Burger at Ford’s Garage in Dearborn, MI. This baby was loaded with American cheese, bacon, lettuce, and peanut butter on brioche. We’ve had a fair share of peanut burgers in the past and are big fans. This burg had a little bit of a ratio problem - the quantity of peanut butter felt more like a sauce, maybe a substitute for aioli or something instead of the signature feature. If you’re gonna call it a Jiffy Burger you gotta LOAD up with peanut butter. And if you’re not gonna go heavy on the peanut butter, why not instead spice it up with a pretzel bun or maybe some Sriracha? It just felt a little too plain for what I was expecting. Still a really solid burg though, it was huge, cooked well with solid bacon & bun. Felt like it could’ve been even better though. 8/10

08/14/2020

Day 4 - the hardest day of the Shark Week Burgee Challenge. Some May say that day 5 is the easiest, but I think not - you’re so close that you can feel victory on your fingertips. Day 4 is still right in the middle of the grind. You really need a strong sense of delayed self gratification to capitalize here. Day 4 has the highest dropout rate of Shark Week Burger Challenge contestants (per a We Beefin’ study). Adding to the struggles, I was pulling off a nooner of a burger after a late nightcap at Rodeo Goat day 3. But come hell or high water, I was determined to not let day 4 be the downfall. After hitting Dallas burger heavyweights the past couple days, we decided to go with a young upstart, INVASION. I went with the staff recommendation, Berry Good Burger, and I’m honestly not entirely sure what the ingredients were (it was a secret menu item). At the very least, there were strawberries, jam, goat cheese, and something salty. It was a juicy Lucy of sorts, with the cheese and jam stuffed into the beef patty. I was pleasantly impressed - it was a real solid burger. It had a great sweet & salty dynamic, and the toppings inside the patty instead of on top ensures every bite is juicy and flavorful. The patty was gigantic as well, as you can see, which is always a crowd pleaser. Great potatoes on the side too. Since I had a burger with some fruit on it the night before (which I definitely wasn’t planning, but I’m not complaining about some healthy fruit during a 5 burger week), I had to draw some comparisons. I think this burger didn’t have as dynamic or a variety of flavors as the RG sugar burger had - it was consistent strawberries+creamy cheese throughout. I also felt it was brushing up on the boundaries of a possible “too sweet” characterization. I think maybe an additional topping such as avocado, or a onion/pretzel bun could’ve really balanced the sweetness out. But at this point I’m just nitpicking, it was a very solid burger at new restaurant I’ll have to start hitting up more often. 8.3/10

08/14/2020

Happy double post Thursday! Today I’m recapping days 2 and 3 of Shark/Burger Week, in two separate posts. We’ll start with a Dallas staple in my old Love Field stomping grounds, Blues Burgers. I’ve been here a handful of times and have tried most of the burgs on the menu, so I opted for my preferred favorite of the bunch, the True Blue - a couple of brioche buns smothering a thick, juicy slab of beef, blue cheese, caramelized onions, and cole slaw. I’d like to first address the elephant in the room - there’s some sog around the brim of the top bun, but I can’t fault Blues for that. I got this baby take out, and sogginess is a risk you take in those situations, especially when it’s loaded with saucy blue cheese. So the bottom bun was kind of a blood bath towards the end of this burger crush, but I’ll try to take that out of the equation. Overall, this burg really knocked the concept of a blue cheese burger out of the park. The patty alone was thick and beefy, just what you like to see. The saucy blue cheese sauce was definitely a large upgrade compared to the more commonly seen crumbled variety. And the onions and cole slaw (wild card of the dish) provided a nice touch of freshness and crunch. It’s not all sunshine and rainbows here though. I’m not usually a huge Pre-Madonna about buns, but I have to say this was another average one. Even with the sog, it felt just too airy and bread-y. I know they’re a classic, but brioche buns in general are hit-or-miss for me (so many better options but an argument for another day). Another thing holding this baby back was lack of originality. Sure, the slaw was a nice touch but it wasn’t a game changer. I’m not sure if I’d be able to differentiate this between another real solid blue cheese burger in a blind taste test. Nothing wrong with lack of originality (I did order a tried and true flavor combo after all, if it ain’t broke don’t fix it) but I need a little extra pizazz to push it much more above an 8.2/10. Still very solid though

08/12/2020

Happy Shark Week everybody! In honor of Shark Week 2020, I’ll be eating a burger everyday for the next 5+ days. First up: the Katy Trail Ice House of Dallas. I reviewed their Jalapeño Jack Burger a couple years ago and wasn’t too impressed, and my feelings didn’t change much after chowing down their Hangover Burger (which, topping-wise, was pretty standard - lettuce, tomato, pickle, and only an egg and secret sauce added). The thin double patties struck me as a little fast food-ish, shredded lettuce as a topping really adds nothing, and the bun was just ultra-mediocre. With nary any complementary bacon to be seen, the egg didn’t do much for me at all. I should’ve heeded to the great advice “eat an average burger once, shame on me. Eat that same burger twice, it’s not gonna be a great time.” -Blair Myers. In my defense, I came here primarily for the beer and only got a burger bc it was Shark Week. KTIH does have some nice non-burger food that I would happily enjoy once this week is over. And for all my complaints, it wasn’t a terrible burg - just completely unremarkable. Verdict: 5.8/10

07/21/2020

What’s up WB Nation! I’ve brought you here to discuss an entity that has recently brought into question the century-old laws regarding the uniqueness and individualism of our three core meals - that’s right, the breakfast burger. Now, I’m not an egg-on-burger conspiracist, but I usually don’t go out of my way to get one for a couple reasons. First, I just don’t think it adds a ton in the flavor department. I’d rather pack my burger with some more delectable toppings. Secondly, it’s usually super messy. Don’t get me wrong, I love a messy burger but I’d rather have something like beef juice or garlic aioli lathering my finger tips - something you can lick off for a little dessert. Sure, you can do this with egg yolk too, but during my annihilation of a burger, I’ll set it down once, maybe two times, max. So by the time I get to my fingers, they’re all coated in waxy, old yolk. Regardless of my connotations regarding the decisive topping, this particular rendition of the breakfast burg, Griffin Claw’s Morning Glory, was delicious. The beef was thick and juicy topped with some beautiful semi-melted cheddar. The fried egg was cooked over medium, reducing the potential waxy finger issue, and added a nice subtle breakfast-y flare to the burg. The bacon made a solid showing too. But the real star of the dish was the pretzel bun - not something you usually see on a breakfast burg, but really made it pop. Unlike most other pretzel buns, the top had a nice dusting of salt chunks on top - something id like to see more of in my burger adventures. Of course, the salty bun combined with the bacon did make it a little too salty - but the taste was so good I was happy to intake that extra sodium chloride. Great burger all around, especially paired with a beer. 8.6/10

02/12/2019

Rolled the dice in Vegas this past weekend both literally and figuratively by trying my luck at Burger Bar of Mandalay Bay. The first thing that struck me was the name - “Burger Bar”. Burger Bar...you know exactly what you’re getting into when you go here. You’re gonna plop on a barstool, drink a couple brewskis, and eat a fat, juicy burg. And that’s exactly what I did - and everything was going pretty smoothly for a bit. Had a couple Guinni and ordered the Hangover Burger - topped with lettuce, tomato, onion, and hangover sauce (which retrospectively doesn’t sound too good - no cheese? Really? What was I thinking??). But I’m not sure if a couple extra toppings would’ve even made a difference. Nothing about the bun/patty/veggies was especially memorable, just kinda average at best, but the worst part was the Hangover sauce. It was literally just fake Big Mac sauce. So it basically just tasted like a Big Mac except quadruple the price and 30x the preparation time. With that said, it wasn’t terrible and did the job...just not something I would get again. Next trip in Vegas I’m heading straight to McDon’s instead. 5.7/10

01/10/2019

You know it’s gonna be a great year when you ring in 2019 with a burger. You know it’s gonna be an even better year when that burger is made out of bison. That was my though process when I ordered the aptly named Buffalo Burger from Great Northern, a Minnesotan pub in Denver, recommended by . Besides the unique slab of meat, it was a pretty standard burg with the classic veg toppings, bacon, and ched cheese. Maybe the altitude was messing with my head, but that bacon, without a doubt, is squarely in my top 5 pieces of ham of all time. I don’t know how they did it, but they cooked it to perfection and peppered the crap out of it to create a beautiful taste. It was seriously good. The rest of the burg was nothing special, but serviceable - and that is simply all it needed to hop on the back of the splendid bacon and cruise to a 8.3/10.

11/29/2018

After I finished running the Tough Mudder, I was so hungry that anything would've tasted delicious. I decided on the highly regarded Maple and Motor for some post-race fuel. M&M had over 1,000 reviews on Yelp, a line out the door, and slightly overpriced food - factors not necessarily conducive to a fantastic dining experience, but usually synonymous with some great burgers. A simple place, you could get your burger a total of 4 different combos - reg or with cheese, and pink or not pink. They also had some add-ons, such as bacon, jalepenos, etc. for a small fee. I ended up going with a cheese burg cooked pink, with bacon and grilled onions. The result? Disaster. I don't know what all those other star-struck Yelp reviewers were thinking, but I was severely unimpressed. The bun was too soft and oversized, tilting the protein-to-carb ratio in danger zone. Maybe it's a good thing there was too much bread though, because the meat was very underseasoned and flavorless. The toppings didn't do much other than add weight to a sinking ship - the shredded lettuce wasn't very impressive, as were the onion, tomato, and slightly overcooked bacon. I was not a big fan, but why was my experience so different from the thousands of other elateed customers that have walked out the same doors? One possibility is that my hopes and dreams were too ambitious - a wise man once said that "sometimes we create our own heartbreaks through expectation." But no, that couldn't be it. I've had my expectations dashed before, but not to this extreme. A big gripe I have with this establishment is not only was it a subpar burger, but there was nothing special about it either. I'm a terrible cook, but I probably could've cooked some unseasoned ground beef, overcooked some bacon, and toss on some bagged shredded lettuce, tomato, and onion and have a better dining experience. Maybe I just caught theme on a bad day, or my taste buds were in the mood for something different. But I need to stop thinking about what could've been. I just need to let it go. Maybe I'll be back one day to see if my mind changes, but right not I have to give this burg a disapointing 4.7/10.

11/27/2018

Classic. “Classic” is one word that can sum up everything you need to know about The Stand. Yes, they only serve one thing here and it’s a burger. But man, do they do it well. The burger comes with two juicy patties, lettuce, tomato, and a brioche style bun. You can pick and choose between 4 additional toppings: cheese, thick cut smoked bacon, grilled jalapeños, and caramelized onions. Of course, I went with all four. Going back to what I said before, this burger is just an absolute classic. The meat was juicy but not to the point where you need to go through an entire rack of napkins. The bacon was stuffed with smokey flavor and perfectly peppered with love. Jalapeños brought a fantastic heat that said “hey, i’m hot, but i have a great personality as well.” Veggies were fresh - can’t ask for much more from that department. And if you haven’t guessed already, the fries were pretty classic too. Just a nice crisp seasoned shoe string. At $10 for this beast, it might not be god level, but it sure as hell is a big league boy. 8.5/10

09/21/2018

Hey y’all, welcome to a special addition if We Slidin’! That’s right, we are skimping out on the classic burger in this post, in favor of its younger, smaller cousin, the Slider. I first want to admit that I’ve never been a big slider guy - I know that 3 sliders is probably proportional in size to one burg, but I’ve always felt that I was getting cheated on the portion sizes (because at the end of the day, we all want to satisfy our bellies). Easy Slider of Deep Ellum, Dallas though might change that mindset. I went with three sliders, left to right - The Sweet & Lowdown (bacon, goat cheese, strawberry jam), It’s All Gouda (Gouda, garlic mayo, mushrooms), and French Revolution (onions, prosciutto, gruyere, Dijon). The French Revolution was a real winner here - it basically tasted like French onion soup in a bun. I don’t mean to take anything away from the others though - the garlic mayo and Gouda combo in It’s All Gouda was creamy and delicious, and the Sweet & Lowdown was one of the few jam-inspired burgers that wasn’t overly sweet (it still managed to taste more like a burger than a desert). That being said, I still have a few issues with sliders. The main problem is since the patties are so small, it’s very difficult to get that medium rare texture we all dream about and love (maybe just me). Also, I still feel like I was slumped on the portions - I could have definitely gotten a cheaper, normal sized burg that would fill me up better than 3 sliders. Lastly, the flavors seemed to overpower the small beef patties at times. Regardless, you gotta play the hand your dealt, and Easy Slider executed these burg jrs just as well as anyone. 8.4/10.

We Beefin'

01/26/2022

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08/12/2020

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