I love a classic hamburger, the kind you might find at a ballpark concession stand: perfectly cooked patty, all the fixings, on a simple bun that fits comfortably in one hand.
That’s something I learned as a child, from an old-timer who gave a piece of advice that stuck with me: After you’ve picked the burger up and taken that first bite, it shouldn’t leave your hand until finished. That way, the toppings won’t slide around and fall out, and each bite remains juicy, intact and delicious.
I’ve had hamburgers that fit this bill from spots like Frosto Drive Inn in Crowley, Angelle’s in Breaux Bridge, and A-Bear’s Diner in New Iberia — local places where the staff feel like family, and the grill has been seasoned with generations of love. Oh, and a side of onion rings never hurts.
I’ve started to think of these hamburgers as “diner burgers,” keeping up a tradition that was perfected sometime around 1950. That isn’t to say I don’t love hamburgers that exhibit a little more creativity — like burgers that come “stacked” with everything from fried eggs to mac and cheese (from the “Mac and Cheese Burger,” one of the more popular menu items at Broaddus Burgers in Lafayette).
Whether you’re the type to embrace modernity, or cling tight to tradition, the Acadiana area has plenty of great burgers to try. After testing many of them, I’ve started to notice some subtle regional differences, mainly in the size and seasonings used on the patty. In Lafayette, at spots like Legends, Green Oaks Lounge or Broaddus Burgers, the patty tends to be thicker and well-seasoned, creating a spicier burger where the patty asserts itself a little more against the bun and dressings…