{"id":529265,"date":"2010-04-15T15:15:51","date_gmt":"2010-04-15T19:15:51","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=3002"},"modified":"2010-04-15T15:15:51","modified_gmt":"2010-04-15T19:15:51","slug":"burger-of-the-week-market-buckhead","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/529265","title":{"rendered":"Burger of the Week: Market Buckhead"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-3004\" title=\"photo 3\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/04\/34-300x225.jpg\" alt=\"photo 3\" width=\"300\" height=\"225\" \/>Following the advice of several readers of this blog, I trekked to <a href=\"http:\/\/entertainment.accessatlanta.com\/atlanta-ga\/venues\/show\/2060785-market-buckhead\"><strong>Market Buckhead <\/strong><\/a> to try the burger. This W Hotel restaurant from Jean-Georges Vongerichten is not the first place I would think to look for a burger, but here it is: a big, bodacious $15 one.<\/p>\n<p>You know what? It&#8217;s a really good burger. A nothing-too-fancy-but-everything-just-kind-of-tweaked-right burger.<\/p>\n<p>Here&#8217;s the breakdown:<\/p>\n<ul>\n<li><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-3005\" title=\"photo 4\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/04\/43-225x300.jpg\" alt=\"photo 4\" width=\"225\" height=\"300\" \/><strong>The Burger<\/strong>: Angus beef that is not ground in house. But it has a beefy flavor and good seasoning on the grill-crisped surface. The patty hits that Goldilocks sweet spot &#8212; not a grey, greasy wisp, not a sufferer of meatball envy.<\/li>\n<li><strong>The Bun<\/strong>: A grilled Alon&#8217;s bun that compresses nicely between your fingers and holds the patty in place. The bun:burger ratio is ideal.<\/li>\n<li><strong>The Garnishes<\/strong>: Now, we&#8217;re talking. Unblemished Bibb lettuce, a thick, best-possible-for-the-season tomato slice, two onion rings, fantastic pickles house cured with yuzu and Thai green pepper, and a bare smear of Russian dressing. &#0133;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Following the advice of several readers of this blog, I trekked to Market Buckhead to try the burger. This W Hotel restaurant from Jean-Georges Vongerichten is not the first place I would think to look for a burger, but here it is: a big, bodacious $15 one. You know what? It&#8217;s a really good burger. [&hellip;]<\/p>\n","protected":false},"author":4063,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-529265","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/529265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4063"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=529265"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/529265\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=529265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=529265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=529265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}