Burger Bonanza

P. Terry's Burger Stand

When Patrick Terry opened his original burger stand three years ago, he was at the vanguard of the current trend toward wholesome, high-quality hamburgers. That little stand has been a huge success, and now the new P. Terry's location on North Lamar is following suit. Local architect Michael Hsu drew up the blueprints for the new location, and it is a truly gorgeous tribute to classic 1960s "googie" design. Since it's an actual building rather than a stand, this location has the air-conditioned dining room, booths, roomy kitchen, and full-size bathrooms that are noticeably lacking at the South Lamar location. The menu, however, is identical.

P. Terry's uses hormone- and antibiotic-free, vegetarian-fed Black Angus beef from Harris Ranch for its burgers, and its chicken burgers are made from locally raised, all-natural chickens that have been fed a pesticide- and hormone-free diet. This focus on healthful and superior ingredients applies to every item on the menu: The veggie burgers are made in-store from a recipe developed by chef Andrew Brooks, the fries are made from fresh Burbank potatoes fried in canola oil, the tomatoes are locally grown and organic, and the buns are Mrs Baird's. P. Terry's lemonade is made from fresh lemons, and the shakes are made from ice cream and milk. The result, of course, is wonderful food that has proven so popular that the staff is hard-pressed to make it fast enough to meet demand. The prices here are significantly lower than other premium places as well: The double cheeseburger is a mere $3.35, and a regular hamburger is only $2.

Because everything at P. Terry's is made from "real food," some items can be inconsistent: Fries are often limp when the water content of the potatoes is high, and the burgers can be drippy and the buns easily smashed when the tomatoes are juicy. But these things are easily overlooked when the flavors are so delicious and genuine. – Kate Thornberry