I am pining for a Kirk's Steakburger

[Taverner]

You have no idea how good a burger can be until you've had Kirk's!

First, they use Ground Sirloin, not Ground Chuck or Round.

Then, they grill all of their burgers over charcoal.

AND THEN, they use real Cheddar cheese, that is unless you want swiss or provolone.

Too bad I am not that near....

[bluesbassman]

1. Do they serve them in the Fjords? Then it'd be a twofer.

[Taverner]

4. No dead parrots here,,,

[KamaAina]

2. I'll have to check that out if I'm ever in the 'burbs

Mmmm... steak...

[Taverner]

3. Oh its worth the sojourn on the VTA...

Santa Clara, Palo Alto and Campbell....

[grace0418]

5. Oddly enough, the only time I prefer American cheese ever is on a burger. Other than

that I don't eat the stuff. But on a burger, I vastly prefer it over cheddar or swiss or provolone.

Other than that it sounds delish.

[Taverner]

6. Really? Have you ever had Wisconsin or Oregon Sharp Cheddar on a Burger?

Trust me, that is the makings of heaven!

[grace0418]

7. I have! I love sharp cheddar ordinarily. My absolute fave in the cheddar family is Double Gloucester

LOVE THAT STUFF!

But I don't know, the texture of the cheese and it's fat content mixed with the fat of the burger are not ideal for me. I enjoy it, don't get me wrong, but the smooth meltiness of American really makes a cheeseburger for me.

[Taverner]

10. Hmmmm for me I love the work of Sharp Cheddar and Bacon

I can see where you're going, but when you're eating a Steakburger, the creaminess of chese isn't as important since the meat is much more substantial

[Amerigo Vespucci]

8. Yeah, but they are also "second mortgage cheeseburgers"

Holy CRAP...a "Big Kirk" is like TEN BUCKS.

There's a Kirk's about two miles from my home. I never go.

[Taverner]

9. Well it IS Sirloin Beef

Not cheap that stuff

Then again, you throw on a 1/3 lb burger and it stays that weight after being cooked.