Recently I made another visit to Farm Burger with some friends. I tried three different burgers – a #1 (relatively basic burger) with the addition of bacon, a #6 (egg, bacon, salsa – pictured above), and a #5 (pork belly, onion ring, BBQ sauce – pictured below).
They were all really good, though once again, the beef temperature really seemed to vary. All three were close to well done, compared to my first visit, which was a solid medium. The flavor of the beef was still a standout. The #5/#6 were fun to try, but I liked the #1 with bacon the best. It’s simple and I am able to taste the grass-fed beef, plus the bacon is outstanding at Farm Burger. The buns are soft and warm and hold up very well too.
Once again, the onion rings were superb. The onion dip was better this time, plenty of caramelized onion, though I still wish the chips came out hot.
The place was slammed, and they handled the traffic with ease. I wish I lived in Decatur, or at least closer than 30 minutes away.
We called ahead and asked what corkage was, so we could bring some wines. They let us bring them for free. Very nice of them, it was appreciated. There were some tasty wines. The Lange, an Oregon pinot I’ve been holding onto for a few years, was the nicest Oregon pinot I’ve tried to date. Light Oregonian style pinot, but with a notably complex body. Ripe, but not over the top. A little dirty. Would you groan if I said it was “Burgundian”?
