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Brewsta's Burgers 2013

"I would rather be having a burger and beers with my mates, but I can't do that when I know I've got to dance." Michael Flatley

'Tis the season to read about burgers. My annual burger ranking list is here.

I've decked my arteries with loads of fat and cholesterol for the last 12 months. I've eaten many old favorites, skipped some from previous years, and added some fresh meat, so to speak.

This is the sixth year of Brewsta's Burgers. Last year's list was the most read article of 2012 on Expats.cz. The hunger for burgers in the Czech Republic grows ever larger.

As always, I repeat my standard disclaimer: This is not a list of Prague's "best" burgers. It is a subjective survey of the ones I either liked or disliked the most, based on my personal taste.

What's my taste? I prefer beef flame-grilled or with a seared crust from a steel grill, cooked medium, seasoned with salt, perhaps light pepper, and classic, American-style construction and toppings. I like my bacon lightly crisp. I'd rather not have the toppings on the bottom, where they get hot and soggy.

I did my best, whenever possible, to compare bacon cheeseburgers or to keep the comparisons as similar as possible. I do not consider price as a main factor, but it does influence my thinking to a small degree.

The 23 burgers below are a record of what I ate over the course of the year. I did cram an unhealty number of burger "tastings" into the last two months. Some I had more than once, but if the burgers got better, worse, or changed significantly the week after I was there, that's too bad.

Here we go, from my worst to my first:

23. U Tří růží

I tried the U3R Burger (210 CZK) early in the year. Not a good start. The patty was dense and rubbery, with a bacon-like taste. There was way too much mayo. Not even half way through, the bun crumbled and fell apart. The ketchup was not Heinz, likely a Czech brand. Big. The toppings included raw onion, lettuce, and soft bacon. This was the first time I have ever eaten a burger with a fork and it was only because I had no other choice.

22. True Blue

I want to see this cute little Vrsovice diner-like spot with an American menu succeed. I really do. The True Blue Bacon Cheeseburger (159 CZK) has potential. Others have told me they enjoyed it. But the chef screwed it up every time I've been there. I always ask for my burgers cooked medium. The first time, it was well done, rendering the peppery ground beef dry and crumbly. The second time, someone suggested asking for medium rare, thinking it would come medium. Wrong. It was barely seared and pretty close to tartare. They used quality cheddar, and there was also lettuce, tomato, and smoky bacon with crisp edges. The generic bun was stale. I really liked the piquant chipotle mayo. If they get their act together in the kitchen, they'll jump much higher on the list.

21. Peter's Burger Pub

A number of dedicated burger restaurants have opened in the past few years. Being who I am, I think this a great thing. I went to Peter's with high hopes that there'd be another good place to stop for a bite in Karlin. In this case, I'll keep going. I had the Simply Classic Burger (106 CZK) shortly after they opened. The ground beef was the most dense I've come across. I asked for it medium, and indeed, it was pink in the middle. But even that part of the salty, peppery patty was rubbery. How is that possible? I found it challenging to tear off a piece with my fingers. The toppings were red onion, white onion, Gouda cheese, tomato, pickle, too much tartar-like sauce, soft, Czech-style bacon (otherwise known as Anglicka slanina), and two types of lettuce. Aside from the visual impact, I don't understand why they put so much lettuce there. It's just impractical. I found the bun too chewy. The best thing I can say is that they served Heinz ketchup and the price was low. I'll give it one more chance next year.

20.Fraktal

I really hated their burger last year. The management wrote to say they had a bad night when I was there and had made changes. The Fraktal Burger (185 CZK) I had this year was better, but not by much. The bun is still too big and too chewy. The bacon wasn't burnt this time, but it was soft and folded over on itself. I had to unfold it manually so it covered the patty properly. The ground beef was tasty, with a smoky flavor from their flame grill, but there was also gristle in there. It was cooked medium, as requested. It comes with lettuce, tomato, red onion, pickle, and garlic mayo.

19. Burger King

Every year, I include something from Burger King. This is my version of a "scientific control." It's a known quantity and quality that most people understand. But the main point of including this burger is this: if I like a BK burger more than yours, be ashamed. Be very ashamed. Although I like Burger King much better than McDonald's, this particular Steakhouse Burger was not enjoyable, with an overabundance of cloyingly sweet barbecue sauce.

18. Arriero Express

A South American steak delivery place near Náměstí Míru? This I had to see. Plus a good friend of mine just moved to southern Chile so I had try Arriero's Patagonia Burger. It's pretty porky. In fact, it's 60% beef and 40% pork. I'm not a fan of mixing, but this one was tasty and had a loose grind with good texture. The meat was cooked medium and actually had a light, spiciness to it. There was lettuce, tomato, and raw onion wilting under the hot meat. I prefer it on top or the side. The fluffy, untoasted bun was too large and quickly crumbled. Not good. It came with really nice pieces of fried potatoes.

17. La Bottega Di Finestra

The La Bottega di Finestra Burger (295 CZK) is an odd one. The burger was offered for just a couple of months early this year at my favorite Italian cafe. The flavor of the imported Marchigiana beef, cooked medium rare, was excellent. However, it was ground too finely, making the patty too dense. It came with an over-abundance of homemade mayo, capers, mixed leaf lettuce, tomatoes, pancetta that looked very much like bacon, red onion, and Asiago cheese. These top quality toppings sat on an amazing, toasted bun baked on the premises. It came with great crispy fries. There were so many terrific flavors in there. And yet... it didn't really work for me. This gourmet creation was just too far from the classic burger flavors to achieve a high ranking. I'm glad I tried it, but would stick to their usually impressive Italian fare on my next visit.

16. Domyno Burger

I don't generally like drive under the influence of burgers, but I got my car out and headed to Prague 4 to try the Domyno Burger Number 1 (139 CZK + 39 CZK for fries). The patty was salty, with a slight rubbery texture. I was wondering if there was some pork in there. The bacon was smoky and slightly crisp. The grilled red onion had very little flavor. I'm not a big fan of dark leaf lettuce on a burger. The "cheddar" was flavorless. There was too much mayo. The toasted bun was good, and the branded logo on it is a cute touch. The patty was juicy and cooked medium, as ordered. I had to order and pay for a side of ketchup.

15. Blackdog Cantina

Yes, this Beroun restaurant has a loyal following. It's very hard to get a seat in its tiny dining area. Many say it's the best. Once again, I'm gonna go against popular sentiment. Blackdog's burgers have the potential for greatness, but they have a major flaw as far as I'm concerned. Their menu specifically says all burgers are cooked medium unless otherwise requested. I always confirm that this is how I want it with my server. And every single time I visited (and I've been many times), the burger came well done. The thick, rounded patty was dried out to its core and hard to chew. If you haven't had this problem, well, I'm jealous. On the last visit, I had the 140 gram Black Dog Cheeseburger (105 CZK). But I had the same problem with their bigger patty, too. Their burger had lettuce, dull cheese, tomato, red onion, herb mayo, and ketchup on their bready brioche-style bun. Adding their soft, smoky bacon cost 20 CZK and fries were extra.

14. Krystal Mozaika Bistro
The Krystal Burger (189 CZK) dropped slightly in my esteem compared to last year. The salty ground beef was overcooked, but still juicy. But I'd definitely say it was chewier and I didn't enjoy it as much. It came with very good, semi-crisp bacon, and their homemade bun was lovely, as always. On it, there was lettuce, tomato, onion, pickle, and an abundance of mayo mixed with mustard seed. They served it with squeeze bottles of mustard and ketchup, which tasted like Heinz. Fries were not included, but I'm not a big fan of their thin, McDonald's-style fries anyway.

13. Jáma Restaurant

I had the Cheddar Burger (175 CZK + 40 CZK for bacon). The bun was different than last year, I'd say breadier, but sturdier. The thick patty of high-quality ground beef had a good, loose grind. It was not cooked medium as requested. Despite being well-done, it was moist and didn't dry out, but it was crumbly. I recall their cheddar being quite good in previous years, but this time, the cheese had a less pleasing buttery flavor. There was excellent crispy, smoky bacon along with lettuce and tomato. Fries were included.

12. Bohemia Bagel Holešovice

I've enjoyed the Bohemia Burger with bacon and cheddar (175 CZK) many times over the years. They can be maddeningly inconsistent, but I always appreciated the strong smoky flavor of their flame-grilled beef. The patty usually tastes like it just came off a backyard barbecue. They don't overgrind the meat either, which is a mistake many places make. It came with lettuce, tomato, and raw red onion. There was smoky, ham-like bacon, which they lose points for. The so-called cheddar was flavorless, processed stuff. There was no ketchup or mayo, so I ordered some ketchup. The sesame bun was softer and not as chewy as I remember. It was not cooked medium as requested. Cooking it all the way through left it dry inside. Fries were included.

11. Café Sladkovský

I had the Baconburger with cheese (165 CZK) at this popular Vršovice hangout. Fries were extra (35 CZK). This was another burger that falls into the home-style, hand-formed category. It came with soft but smoky bacon, lettuce and tomato. The cheddar had good flavor. The bun was over-toasted and became too rigid. The medium grind ground beef was cooked exactly to medium. I really love to see a pink middle. There was light mayo on it, but I added a touch of ketchup. The server brought me a Heinz bottle on request.

10. Brown Bag Burger

This Prague 6 place is new and I dropped by a week after it opened. I had the Gourmet Cheeseburger (135 CZK + bacon 15 CZK). Former Mood chef Jeff Cohen consulted on the menu here and it shows. The toasted, chewy bun was similar to Mood's. The lightly crunchy bacon was perfect. On top, there was red onion, lettuce, tomato, and the "cheddar" was a generic slice. It came with a relish more like chopped pickle that was less sweet than the American type. The main attraction was the obviously freshly ground beef. It was on the salty side and juicy, with a good medium grind. However, the patty, cooked medium, was fairly thin and the flavor of the beef was somewhat lost under the flavor of all the toppings. Fries were extra (35 CZK).

9. Mozaika

I had the burger at this restaurant years ago and didn't like it much. This year, the Beef Burger Mozaika (195 CZK) was much different, and I liked it much better. The simply seasoned ground beef was just right and cooked medium. They don't do bacon. It had a sweet onion-mushroom mix on top that I thought was quite tasty. There was also tomato, mustard, too much homemade mayo and too much lettuce. It was not easy to eat, but the dense, homemade onion bun held together well. Fries were not included.

8. TGI Friday's

Yes, it's a chain. But it's American and they have a firm and standardized grasp of the classic flavors and construction. The Bacon Cheeseburger had a perfectly circular patty of flame-grilled beef that was ground too finely, making it too dense for my taste. They have terrific crispy bacon. The cheese actually tasted like cheddar. It came on a classic, toasted bun that crumbled a little at the very end. There was red onion, lettuce, tomato, and pickles. I asked for medium, but there was only a small amount of detectable pinkness. It was 249 CZK when I had it, but the website now says it is 269 CZK. One side note. I have a habit of always ordering their excellent chocolate shake with my burger. And every time I do, the waitress gives me a funny look and comments on the "strange combination."

7. Hard Rock Cafe

Ditto what I said above about an American chain that understands burgers. I ordered the Classic 6 Ounce Burger (235 CZK) with added bacon (30 CZK) and added cheddar (30 CZK). You could clearly taste the smoky flame grill on the Angus beef patty. I love that charred flavor. It was cooked medium, as I had asked. There was really good, crispy, smoky bacon and the cheddar tasted like cheddar. The bun was soft but strong and there was lettuce, tomato, red onion, and pickles. It came with their good fries.

6. Bejzment

I'd been hearing a lot about this place over the years. I finally got to the restaurant in Smichov. The first time I had the 200 gram bacon cheeseburger (119 CZK) I was blown away. The medium-grind ground beef had a perfect char-grilled crust. It was cooked medium. The toppings -- tomato, pickle, onion, and Romaine lettuce -- were on the side where I like them. Other factors aside, it was one of the best patties of the year. What were the other factors? This was their large patty, but it didn't look too big. The waiter forgot my request for bacon, and I couldn't get his attention again so I went without. There was too much mayo. The cheese was crumbled unevenly. The ketchup in the squeeze bottle had an odd flavor and didn't not taste like Heinz. I liked the burger so much, I went back the following week. And, sadly, it was not nearly as good. I saw the owner in the kitchen the first time, but this time, I saw him out on the floor. This second burger was overcooked and dried out, knocking the overall rating lower on my list. It did have good bacon this time, though. Fries (35CZK) were extra.

5. Mood

Right after I picked this restaurant's burger as the winner last year, the American chef left. I went back and discovered the quality dropped. Pretty disappointing, and not just for me. I went back again a few months later, and it had improved. Each time I returned, it got better. I had the Mood Classic Burger with added bacon (225 CZK). It was made with juicy, peppery ground beef loosely ground and cooked medium rare. There were some chewy bits. It had great smoked cheddar, pickled onion, and quite savory, spicy chili mayo mixed with chives. The bacon had been crispy, but most recently, it was soft and hammy. The burger needed ketchup to get flavor where I wanted it. It came with fries. Here, I'll note that a number of other items on the menu are excellent. When I am not on a burger mission, I enjoy ordering their other offerings.

4. George Prime Steak

I had the GPS House Burger (375 CZK), which was only available in the bar at this new high-end American steak house in Old Town. It was made with broiled Wagyu-style beef, smoked, aged cheddar, spicy chipotle aioli, pickle, lettuce tomato, and sweet red onion jam mixed with red wine. The medium-grind beef had a nice charred-crust exterior. It was also delivered very rare. Luckily the meat was so fine, but it needed another minute or two on the grill. The homemade sesame brioche bun was slightly stale. It came with great fries. This was the most expensive burger on this year's list and should have been larger for the price.

3. Fish & Chips

The Beef Burger (215 CZK) at this place that does mostly fish really surprised me. The quality of the thick beef, with a good grind, was top notch. It was cooked medium rare and had a delicious, smoky exterior. The toasted sesame brioche bun was the best. It came with cheddar, sweet relish, tomato, chopped lettuce, and jalapeno mustard. Bacon was not an option. It wasn't large, but the enjoyment was big. Fries and cole slaw were included.

2. The Tavern

I've spent a lot of time in this beloved American-owned and operated restaurant. It's a big favorite among expats, but I've seen plenty of Czech people enjoying themselves there. I've had the Classic Bacon-Cheddar Burger (185 CZK) many times. They use very good beef and the burgers almost always came out cooked medium. The bacon was crisp. I really like their soft, lightly sweet homemade buns. To my mind, there were several factors that kept them from the top spot. The burgers had too much mayo, mustard, and ketchup. That masks some of the flavor and also makes them quite messy to eat, with the patty sliding around in the bun. The beef was ground too finely and compressed too tightly. This handy burger trouble-shooting guide, much of which I agree with, explains those issues. Fries were not included.

1. Dish {Fine Burger Bistro}

How do I know which burger is my favorite? Quite simply, it's the one that draws me back most often. By that measure, the Dish Burger (189 CZK) was the winner. It was made with 150 grams of hand-pressed, loosely ground beef, which is topped with with cheddar cheese, bacon, homemade ketchup, garlicky mayo, sweet pickles, and lettuce. Sometimes the bacon was crispy, other times it could be soft. It was not cooked on a flame, but their steel grill gave the patties a perfect, flavorful sear. They sprinkle salt on top as they grill it in their open kitchen. I really like their sweet, homemade brioche bun, which almost always holds together. They were well constructed and even nice to look at. The patty can sometimes have small bits of gristle. Some say it is too small, but it is just right for me. The owner told me he modeled his burgers after America's very popular small chain, Umami Burger. I went to an Umami Burger in Santa Monica, California two years ago, and I'd say he came pretty close. Dish's homemade fries cost extra. It was already almost impossible to get a seat in the very small restaurant and it was sometimes completely booked days ahead. Good luck.

If you don't agree with this list, make your own. Someone else may have to do it next year. I found it seriously challenging to eat this vast quantity of burgers. I'm not sure I'll survive if I keep it up.

And now is a good time to announce that for purely personal reasons, I'm stepping back from writing regular restaurant reviews. I'll still post about what I'm discovering and eating on my Czech Please Facebook and Twitter pages. But these days now, I don't have the time to give longer reviews the time and attention they deserve. It's been a great run, and when I have something I really want to say, I'll find the time to get it out there.

Dish {fine burger bistro}

"The discovery of a new dish does more for human happiness than the discovery of a new star." Anthelme Brillat-Savarin

As some of you know, every year, I compile the much-read list of my favorite burgers.

For the 2012 survey, I ranked 23 of them. When the late November deadline approached, I did a lot of cramming. There were great burgers I wanted to retaste and a few well-known places I needed to get back to.

By early December, I was burgered out. I needed a ground beef break. But one place kept calling me back.

Dish {fine burger bistro} was a last minute inclusion on the Brewsta's Burgers list because they opened the week before my deadline and the Facebook pictures of their kitchen and burgers looked great. They did surprisingly well in my assessment, placing fifth out of the 23 burgers I tried. For a brand new place, I was impressed. I felt it could be better, but then again, I feel that way about everything.

I thought I'd wait a while to do a full review. That time is now.

The restaurant is located on Římská, between Náměstí Míru and Vinohradská.It's especially easy to get there if you live on the 135 bus line, which stops almost in front. The 11 tram also passes nearby.

Dish is not a big place. It has an open kitchen by the entrance, with a shiny, new grill and a few stools.There is also a large table that people sometimes share.The back room is also cramped, with about seven tables, including some right by the bathroom door.They did a decent job converting the old Italian shop that used to have the location.

There is very nice wood flooring, solid wood and cast-iron tables, and cute, black and white retro photos on the walls. They use thick, high-quality paper napkins.

They picked wonderful beers to serve on tap. Dish gets its brews from Únětický pivovar. I love the 10 degree (28 CZK/half-liter), which for me has a crisp, bready flavor.I also love the price. Únětický's hoppy unfiltered 12 degree (38 CZK) is also available, which is a more assertive and bitter brew.

I was at Dish their opening night. I tried the Dish Burger (179 CZK) that night and about nine times since then.The first thing you notice is the brioche-style bun. The bread was toasted and had a light sweetness I like, but it was too much for a British friend. One drawback with this bun is that the exterior can become brittle and a lot of it can flake off while you are eating.

On the bun, there was leafy lettuce, somewhat bland homemade ketchup, quite garlicky aioli, great sliced, sweet pickles, white cheddar, and relatively soft bacon.It was well-put-together and fine-looking burger.

The patty is the most important part of any burger, and this 120 gram version comes close to greatness, with one caveat. They were almost always cooked to a perfect medium, with one coming out rare.The coarseness of the grind was just right. Too many places in Prague over-grind their meat into a beef paste that give the patty the wrong consistency.

The grill sears a wonderful crust on the patty that seals in the juices and gives it a terrific charred flavor even though it never touches a flame. Salt is added just before cooking and the levels are just right.

I have just one criticism of the patty. In just about every burger I tried, the ground beef had tough, chewy bits in it and, in a couple of cases, gristle. I noticed it the first night, and I haven't stopped noticing it. I can only speculate that the meat has not been properly trimmed before grinding or that there are some lesser cuts in the mix.

That said, it still tasted wonderful and there are not many burgers in town that can come close in terms of flavor.

Fries are not included. Their regular fries (39 CZK) were wrapped in brown paper and served in a jar.I worked in a restaurant did homemade fries, and they are tough to do well. Getting them to be crispy can be a laborious, time-consuming process.

These thin-cut, partially-skinned potatoes achieved only semi-crispness so I wasn't fully satisfied. Even so, I like them enough that I usually order them. For a counterpoint, I have a fellow American friend who raves about them.

They also offer homemade steak fries (45 CZK).These were thicker versions of their regular fries. They were soft, with almost no crunch. I would not get them again.

I ordered a dish of their homemade ketchup (26 CZK). As mentioned above, the flavor fell short for me. It tasted of tomatoes, but needed a stronger vinegary-sweet kick. The portion was also disappointingly small for the steep price. I'd much prefer a bottle of Heinz.

Dish does 10 styles of burger, including two that are vegetarian, and they often have burger specials using various types of meat. Despite all the choices, the classic Dish Burger is probably my favorite. I'll run through some of the variations in the order I liked them.

The Savory Burger (159 CZK) comes with Dish ketchup, portobello mushroom slices, caramelized onions, baked tomato, and Parmesan cheese chips.I wished for more than three meager mushroom slices, but the sweet grilled onion, hot tomato, and somewhat unique, crunchy cheese made an excellent combination.

The Olomouc & Porto Burger (149 CZK) has Moravian Olomouc-style cheese and caramelized onion with Port.I didn't taste the wine clearly, but the tart notes of the onion balanced well with the very creamy, but not too strong cheese. Please forgive the grainy iPhone photos I shot on some of my visits. I often stopped by spontaneously and didn't always have my good camera.

I tried the Lamb Burger (165 CZK) and expected a ground lamb patty. However, theirs is made with tender slow-cooked chunks of meat mixed with onion that lend a hint of sweetness and a savory sauce.This is topped with fresh, raw spinach leaves and their garlic mayo. It was not as filling as a regular burger, which aren't gut-busting either, but I liked it a lot.

I'm not a vegetarian by any means, but I enjoyed the Caponata Burger (129 CZK). The very tasty caponata, dominated by aubergine has a great combination of onion and vinegar that give it sweet and tart notes.One problem here was that it was vaguely warm on the outside and cold in the middle. But I really liked how it tasted, and the warm, baked tomato and smoky cheese worked well with it.

The Bůček Burger (159 CZK) is a hefty-feeling 150 grams of slow-roasted pork belly with cheddar cheese, horseradish-chive sauce, and red cabbage.The salty meat reminded me more of a pulled pork shoulder sandwich. It was drowning under the yogurt-like sauce and the whole thing turned into an unholy mess in my hands.

The Pampa Burger (149 CZK) was my least favorite combination of the beef patty offerings.The tangy sauce, Manchego cheese and vinegary raw onions made for a very sour burger.

The Falafel Burger (139 CZK) was another vegetarian option, but in my opinion, much less successful than the Caponata Burger.The hot patty was studded with crunchy chickpeas, but overall, it was a mushy mess that oozed out of the bun when bitten. It came with a good tahini sauce, pickled red onion, baked tomato, and lettuce.

There are other things on the menu beside burgers. On one visit, I had the fried goat cheese (59 CZK), which is a regular chalkboard special.The lightly-battered cheese balls were fried and drizzled with honey. They were warm and crispy outside and soft and creamy inside. There was rucola and chopped radicchio in the middle. It was small but good.

They do a couple of other salads. There's rucola with smashed red beet, ricotta, and baked garlic (109 CZK) and lettuce with sliced pear, fennel, walnuts, and bacon (115 CZK).

Of course, I had to try a dessert. On one visit, I ordered the chocolate cake (70 CZK), which came with salted caramel ice cream.The cake was rich and fondant-like, but served cold. Warming it up would have doubled the pleasure.

The soft ice cream, which seemed to be homemade, had a good balance of salty and sweet. Just be aware the menu says the cake comes with a pistachio ice cream.

The service at Dish was generally good and friendly. I'd recommend reservations. I stopped by one Friday night just after they opened at 6 p.m. and was apologetically turned away. The small restaurant was still relatively empty, but not even a stool at the bar remained unreserved.

For people who want a burger, fries, and a beer, perhaps a side of ketchup, the average tab will run about 250 CZK per person.That's not a cheap meal for some people. But the burger fanatic in me says it's worth the money. Though not huge, there is a lot of quality and care in those burgers. I think it is among of the best in Prague.

Dish is dangerously easy for me to get to, and I've become something of a regular. The list of places where I am a regular is not that long, which tells you something.

And what it tells you is I am more than happy I discovered Dish {fine burger bistro}.

Dish {fine burger bistro}
Římská 29
Prague 2 - Vinohrady
Tel: (+420) 222 511 032

Brewsta's Burgers 2012

"You can find your way across this country using burger joints the way a navigator uses stars." Charles Kuralt

It's time again to talk seriously about burgers. My annual roundup of Prague's burgers is before you.

In 2008, I first started writing about all the burgers I had throughout the course of the year. With the 2011 list, even I was taken aback by all the burger love in the Czech Republic. The opinions and recommendations just kept on rolling.

I'd dare say that 2012 has been a great year. Many of Prague's purveyors of grilled ground beef patties on buns are stepping up their game.

Restaurants are grinding their own beef, fiddling with the fat content, using great grills, and custom-ordering their buns. I've had some burgers here that actually rival what I tasted recently at LT Burger, a top spot in New York City.

Sadly, I've also had a few burgers that momentarily made me regret this wonderfully unhealthy obsession of mine.

As always, I will repeat my standard disclaimer: This is not a list of the "best" burgers. It is a purely subjective survey of the ones I either liked or disliked the most, based on my personal taste.

What's my taste? I prefer flame-grilled beef seasoned with salt, perhaps pepper, and classic, American-style construction and toppings. I tend to look down on excessively creative reinterpretations of time-honored standards. I did my best, whenever possible, to compare bacon cheeseburgers or to keep the comparisons as similar as possible. I do not consider price as a main factor, but it does influence my thinking to a small degree.

The burgers below are a record of what I had and when I had them. If the burgers got better, worse, or changed significantly the week after I was there, that's too bad.

Here we go, from worst to first:

23. Katr Restaurant

The Katr Burger (199 CZK) is served on a dense, toasted, ciabatta-like roll. It comes with mustard, chive mayo, lettuce, tomato, pickle and red onion. Fries are included. The meat was terribly dry, dense, and difficult to chew. The cardboard-like texture was unpleasant. I asked for it to be prepared medium, but it was cooked all the way through. I could only eat half of it and gave up due to fatigue. This was the worst burger patty I've had since I began keeping records.

22. Fraktal

In 2011, the Fraktal Burger (185 CZK) came in fifth place. Oh, how the mighty have fallen! I had it just a couple of weeks ago, and it went very wrong. The ground beef is the most important part of any burger, and this one had three significant pieces of gristle or sinew that were quite unpleasant to chew on. And chew on. The patty was way too salty. They have a wonderful flame grill at this restaurant that adds a lot of flavor. It would take a lot to screw up something grilled on it. They managed it. They even grilled the pre-cooked bacon to heat it up. I watched as it caught fire. I thought perhaps they had discovered a new method for cooking bacon. In fact, they discovered a way to give it the consistency of rope. It was harder to chew than the gristle. They also introduced a new "cornbread" bun. It was a little stale, and way too big for the 150 gram patty. There was a lot of it left at the end. I could go on, but I'll stop here.

21. Sokool

This is the restaurant connected to the Sokol in Vinohrady on the edge of Riegrovy Sady. The one good thing you can say about this 200 gram burger (149 CZK) is that it's fairly large. They ground beef was dry and overcooked. What made it really unpleasant was the low-quality bun was soggy and soaked through with juices and/or some kind of sauce. It was hard to tell because it was also overloaded with ketchup, mustard, and mayo

20. Coyote Diners & Bar

The name isn't the only strange thing about this place. The ground beef in the "Cheese-bacon burger" (149 CZK) had a strong, odd flavor. The meat was heavily seasoned and had a tang to it. It was a seasoning I've tasted before, but I could not put my finger on what it was. The burger would have been quite good without this extra flavor. I liked the bacon. The cheese was dull, processed stuff. The fries that came with it were very good. It comes with a topping or sauce of your choice. If I can give you one piece of good advice, avoid the "guacamole" under all circumstances. This concoction had a strange, mealy texture and tasted nothing like any avocado I've ever experienced. It was truly horrible.

19. Yes Burger

This place has its fans, but I just say no. The bacon cheeseburger (70 CZK) was small. The patty was thin, overcooked, and tough. There was a miniscule amount of soft bacon. The cheddar was good. It came with lettuce, tomato, onion, pickle, and too much ketchup. Fries cost extra. Frankly, I'd much rather have a small burger at Burger King for 20 CZK.

18. El Asador

You would think a restaurant that grills some of the best steaks you'll find in this country would make a top-notch burger. You'd be wrong. Things started poorly when the waiter told me it was not possible to cook the 150 gram patty to medium. I disagreed. The manager came and told me the El Asador Burger (285 CZK) was too thin and could only be cooked well done. Okaaaay. What came out was terribly bland. The patty and bun had grill marks but really no flavor from the grill. The meat needed salt. On the first bite, juices literally streamed out the back. But the grind was too fine, making it too dense. It did not come with bacon or cheese. There was a ton of mayo underneath, but no ketchup was included. There was an extra charge for a small dish of ketchup and it was cheap Czech stuff. I hate that. I believe Heinz is the only ketchup that should be served with burgers.

17. Café Palanda

Several people highly recommended the Royal Cheeseburger (169 CZK) to me at the start of the year. It came with fried onion, garlic mayo, Red Leicester cheese, pickles, and barbecue sauce. The big problem I have is that I don't really consider it a burger. The patty is more like a meatloaf than a burger patty. I wouldn't say it comes with bacon. It is more like a slab of pork belly. It actually tastes OK for what it is. But it was pretty frustrating because it was large, unwieldy, and completely fell apart.

16. True Blue

I like this hidden little restaurant in Vršovice, mostly for its style. It has a retro-vibe and real character. The True Blue Burger with bacon and cheddar (149 CZK) looks OK. It was made with a hefty 200 grams of ground beef. Unfortunately, it was brought low by a tough, chewy patty. The tiny dish of ketchup wasn't nearly enough for both the burger and the included fries. The grilled onions were a nice touch.

15. James Dean

I first ate this bacon cheddar burger (195 CZK) in January. It was also the last one I ate. I had no interest in trying it again. The menu said "200 grams ground beef burger." This is not right. There was pork in there. There's a school of thought that says beef/pork mixes are OK. I say it's not OK. I'm a 100% ground beef person. Just add salt. Whether it was the pork or a lower quality of beef or overgrinding, the texture of the patty was too dense and rubbery. On the plus side, the toasted bun was crispy, light, and sturdy. The bacon was perfectly cooked, smoky, and ranks with the best I've had in Prague. The cheddar was nicely melted and top quality. Fries are not included. Whatever you think of this burger, it doesn't matter. The restaurant has become a very popular nightspot, with people attracted by the bright, retro-American diner look. Or the attractive ladies perched on the stools after the lights are turned low in the evenings.

14. Belushi's at Mosaic House

I hadn't had this burger for a long time. It used to be pretty good, but not great. The one I had at the beginning of the year was not good. The biggest problem? The overseasoned, rubbery, gristled ground beef. They cooked it well done, which I am against. The bacon was soft and very ham-like. The cheese was bland. The lettuce, tomato, and onion were underneath the patty, so they absorb its heat. This is a peeve of mine. I think these items should be on top or on the side to keep them from getting hot and mushy. Fries were included, but they were barely warm. The one nice thing I can say: it came on a good, toasted bun.

13. Burger King

Every year, I include an offering from Burger King. This is my version of a "scientific control" of sorts. This limited edition, flame-broiled XXL Bacon Double Cheeseburger was enjoyable in its own limited way. Sure, the American cheese was too processed, but the bacon was better than usual. That charred beef flavor stays on your palate for a long time (sometimes too long). The point of including this burger is this: if I like a BK burger more than yours, be ashamed. Be very ashamed.

12. Hergetova Cihelna

The Burger Royal goes against all my conservative burger instincts. Served on a brioche-like custom-made bun, the ground beef is wrapped around foie gras and topped with sun-dried tomato, sweet onion compote, and rucola. The high-quality had a delectable smoky char around the outside. The patty was cooked medium rare. The creamy goose center was enjoyable, but I'd like the burger more without it. The two onion rings were greasy, but OK. The truffle mayo on the side for the fries took some getting used to. Miss P often expresses distaste for both burgers and my obsession with them. Neither of us could believe she actually liked this burger. I will add a caveat. I ate this at the beginning of the year. Two people I know and trust told me they tried it recently and found it bland and boring. I can't say how it is now. I just know mine was good.

11. Blackdog Cantina

Many will be shocked that this near legendary restaurant about 40 kilometers from the center of Prague is not ranked near the top. These people did not eat what I ate. I went three times last year. The first burger was pretty good. The last two were both drastically overcooked. The menu says all burgers are cooked medium unless otherwise requested. The waiter confirmed that to me, but then it came out well done. And these were cooked both before and after the restaurant changed one American chef for another. Both I and a Czech friend had trouble finishing the Chupacabre Burger (130 CZK). Our jaws seriously got tired. To overcook that big, round 200 gram patty takes some doing. That said, just about everything else was delicious. The brioche-style buns are the best. The bacon, though too soft, was deliciously smoky. The ancho chili sauce was super nice and crazy spicy. If my burgers were cooked  properly, they would leap toward the top.

10. Café Sladkovský

I was very impressed with the Baconburger (160 CZK) the first time I had it this year. I tried it again a few weeks ago and was a little less excited. The 160 gram patty was peppery and tender, but the texture was a little too loose. I asked for it to be cooked medium, but it was not. I liked that the lettuce and tomato were on top. The cheese had nice cheddar flavor. The smoky, crunchy bacon was on the bottom, along with too much mayo. The BK style bun couldn't handle the moisture and didn't hold together at the very end. It's a pretty-good home-style effort. Fries were not included.

9. TGI Friday's

Yes, it's a chain, but it is American and they do know how to do pretty good standardized burgers. I had their bacon cheeseburger (249 CZK). A little tip here is that the burger at the Anděl location is 50 CZK cheaper than the more central locations in town. This one was reasonably thick, with my favorite flame-grilled flavor. They get extra points for having the toppings on the side. The perfectly round patty was a little too tightly packed and chewy. They went heavy on the salt. The crispy bacon was good but thin. There was too much bland, liquified cheese. I asked for it medium, but it came well done. It comes with a basic bun, but it fits the patty perfectly and held together all the way through.

8. Hard Rock Cafe

The Legendary 10 oz. Burger (335 CZK) was a past winner. It really hit the flame-grilled spot when it first came to town.  Why doesn't it win every year? My tastes have changed. Now I look for burgers prepared with more loving, less corporate hands. This offering is a lot like TGI Friday's, but it is a pumped up version. The brioche-style bun carried its heft. The bacon was amazing, both crisp and tender. The cheddar was the real deal. They also get kudos for having the lettuce, pickles, and tomato on the side. The beef's grind was a little too fine. The patty was juicy but dense. I asked for it medium, but it came well done. I wish they made a smaller version. This burger is too massive for me to enjoy very often. The included fries were good. If the price bothers you, you better not order a Coke. It was 70 CZK. Now THAT will give you a heart attack.

7. Restaurace Jáma

The cheddar burger with bacon (215 CZK) came in first last year. Many agreed. Many didn't. The main reason it did so well was simple: great ground beef with a good, rough grind. I ordered it cooked medium and it came out medium. That was again true this year. This one had soft, thick, smoky bacon. So why did it drop this year? Partly it is because of tough competition, but it is also due to some other issues. The cheese was not as good as I remembered. The meat was oversalted. The thing that bothered me the most was the Whopper-style bun. The first time I picked it up, my thumb went right through the bottom. The whole thing fell apart shortly afterward and turned into an unholy mess. In this day of great, bespoke buns, that kind of bread doesn't cut it at the top. The included fries were limp.

6. 500 Restaurant

A serious foodie recommended I try the Supabuga 500 (189 CZK). I loved the flavor of the flame-grilled patty. The ground beef itself was not the highest quality, but still enjoyable. It was topped with nice, crispy, smoky bacon. I liked the sliced pickle. The cheddar was very melted but tasty. It lost points for greasy fried onion strings. Ketchup was pre-applied. I didn't really need the honey mustard sauce. The bun was weak. I wanted ketchup for my fries, which were few but good. The plastic packet of Heinz cost me 15 CZK.

5. Dish Fine Burger Bistro

Is it fair to review a restaurant's burger the first day they open for business? Not really, but this small, fine-looking place opened right before my deadline. This Dish Burger (179 CZK) has serious potential. The bun was a beautiful thing. The bacon was crispy and crunchy. The beef has the perfect grind, giving it a tender consistency, and they didn't overcook the patty. I loved the special pickles. What needs improvement? First of all, there were small three pieces of unchewable gristle in my thick patty. I was not happy about that at all. It looks like they grind their own meat, and they need to step up the quality. I saw them salting it on their fancy new griddle, but the meat tasted bland. I asked for it cooked medium, and it actually came out rare. There was too much garlic aioli for my taste. I'm not a fan of their homemade ketchup. It tasted like lightly sweet tomato sauce. The burger is relatively small for the price, and fries are not included.

4. Krystal Mozaika Bistro

I could only get to this restaurant during the day, so they would only do the lunch special burger (169 CZK), which does not include bacon. This was not the most American of burgers, but still excellent in its own right. The custom-baked bun has a crunchy, floury exterior and a lovely, soft interior. It was toasted and mayo with mustard seed was spread inside. Also in there were lettuce, tomato, and terrific grilled onions and mushrooms. The quality of the ground beef was really good. The salt level was just right, with perhaps a touch too much pepper. It was juicy and messy and comes with fries. Although it didn't fit my standard burger parameters, it is the exception that proves the rule. I really enjoyed it.

3. Bohemia Bagel in Holešovice

The Bohemia burger with bacon and cheese (165 CZK) has been up and down over the years. This year it's up. The patty had a perfect char from the flame grill. The exterior flavor was the best, and that makes it a top choice for me, despite its faults. I asked for it medium, but no such luck. The crispy bacon was good. The salty cheese didn't have much flavor. Together, the cheese and bacon made up for the lack of salt on the beef. The custom-baked bun was sturdy and held together as always. But it was also somewhat stale and chewy. The homemade fries that come with it were crispier than they used to be, but still not crispy enough.

2. The Tavern

The burgers at this relatively new American-run joint have a big following, and I count myself as a dedicated follower. Although I love many things from their burger-centric menu, the bacon cheeseburger (185 CZK) is among my favorites. This burger is the closest thing to America's burger cult favorite, In-N-Out Burger. I was there last year in California. The Tavern's burgers are actually better than what is essentially a top-end fast food experience. The Tavern's custom-made buns are soft, yet strong. The patty has just the right amount of salt and a tender, yet substantial consistency. Although they say it is topped with pancetta, it's a close cousin of the lightly crisp yet still pliant and smoky American-style bacon I crave. It also has English cheddar, ketchup, mustard, mayo, pickles, and onion. I gave minor demerits for putting the cold toppings on the bottom and too many sauces smeared on the bun.

1. Mood Restaurant

The Mood Classic Burger (225 CZK) is a newcomer on the scene. But it comes from the kitchen of a veteran American chef. It includes sublime smoked cheddar, but they will add bacon for no extra charge. The top quality ground beef patty from a custom grind was hefty, wonderfully smoky from a lava grill, and just juicy enough. I asked for it medium and it was cooked medium. The beef makes or breaks a burger, and this patty's quality and cooking made it a star. It sits on top of lettuce, tomato, and mayo. As always, I wish those were not underneath. They now supply bottles of Heinz ketchup with their burgers and fries. The cheese was covered with perfectly crispy bacon. I was told the bun is custom-baked for Mood but a top Prague bakery. I love the crunchy curly fries that come with it. This burger is not cheap, but I think it is worth it. I surveyed six friends who have tried both Mood and The Tavern and the vote was 4-2 in favor of Mood (including my vote). It was close, even in my own mind. I didn't include The Tavern's Blue Smoke Burger instead of the bacon cheeseburger, but that was one of the best things I've eaten all year, anywhere.

So that's my list. If you disagree, feel free to make your own. I'd seriously love to see it, especially if it has great burgers I have yet to try. I'm always looking for a new winner.