We’ll Wager We Know Who’s Got the Perfect Golf Course Burger

by Vic Williams

Americans knock back more than 14 billion burgers a year, according to a recent study by Sysco, one of the nation’s leading commercial food suppliers. That’s billion with a “B,” as in big, bursting with juice and, of course, Best Food Ever.

And most are consumed in the summer months.

When we’re not searching for a great roadhouse or even fast food hamburger on the way to the next golf destination, we’re searching a resort course or country club’s menu for what could be the very all-American sandwich to raise our bar of excellence another notch. Doesn’t matter if it’s 95 or 55 outside, whether we’re playing on the sandy soil of a coastal track, somewhere up in the shadowy hills or down in a verdant valley. If we get on a burger scent, we won’t be denied.

So, here are our candidates for best burgers on the road to golfing (and gorging) bliss.

Char-Pit
Kings Beach, Calif.

This is nothing more than a roadside hamburger stand, although it happens to reside along Highway 28 in Kings Beach, on Lake Tahoe’s north shore. That alone is enough to make any monster burger taste better, but this little walk-up-and-order spot turns out gloriously greasy fare that would taste great in any setting, let alone among the fragrant pines and alpine breezes of the Sierra’s jewel. Even we were impressed at the sheer girth of these beasts on a bun — and the fries, onion rings and shakes were just as delicious, prepared with the love only a fry cook can muster.

8732 North Lake Boulevard, Kings Beach, Calif.
www.charpit.com | 530.546.3171

Hawaiian Style Café
Big Island, Hawaii

Twenty minutes upcountry from the Kohala Coast is what has to be the best little breakfast-lunch joint in the islands. While the morning meal is the deal here, what the clock read didn’t stop one local from ordering the biggest slab of cattle we’ve ever seen meet a bun. It must have been a three-quarter-pound patty, loaded with cheese, onions, gravy … the real “grind” deal, as islanders say. And if you’re set on ordering breakfast, you can order the “Loco Moco,” two big charbroiled hamburger patties loaded with grilled onions, an over-easy egg on top, balanced on a bed of rice with gravy.

64-1290 Mamalahoa Highway, Kamuela, Hawaii
808.885.4295

Ikeda’s
Auburn, Calif.

This produce stand on steroids, located on the way from Sacramento to Reno along Interstate 80, is not only a must-stop for stockers-up of fresh fruits and veggies, it’s also home to one of NorCal’s best burgers. Ikeda’s grinds its 100 percent pure beef daily, hand-forms each patty with its secret 12 herbs and spice blend and serves it on a sesame seed bun with fresh green leaf lettuce, hearty slices of homegrown tomatoes and sweet Red Italian onions cooked to order. It’s juicy, messy, tall of stature and epic of flavor.

13500 Lincoln Way, Auburn, Calif.
www.ikedas.com | 530.885.4243

Fat Smitty’s
Port Townsend, Wash.

A must if you find yourself on U.S. 101 in the far reaches of the Olympic Peninsula, perhaps on the way to a round at one of the area’s great courses (we recommend Port Ludlow or White Horse). It’s one of the most unique burger-binging experiences you’ll ever find. Just look for the big statue out front and pray that ex-Marine owner-operator Smitty decides to open his doors that day. His signature burger clocks in at a full pound of greasy goodness, piled with cheese, onions, lettuce, tomato — a true All-American gut bomb. Make sure to order the freedom fries and a creamy shake.

282624 US Highway 101, Port Townsend, Wash.
360.385.4099

The Burger Bar
Las Vegas, Nev.

Tucked away in the shopping mall at Mandalay Bay, world-renowned chef Hubert Keller’s Burger Bar (which also has locations in San Francisco and St. Louis) takes the art of beef consumption to a new-age gourmet level while keeping its humble roots in view. Go with a basic burger with onion, tomato and dill pickle or get as creative as your Vegas-revved mind can manage and your wallet can handle — toppings like lobster, caviar, pepper bacon, avocado, portobello mushrooms, black truffles. Meat choices are black angus, ranch-grown country natural, kobe beef, buffalo and more.

3930 Las Vegas Blvd. South, Las Vegas
www.fleurdelyssf.com | 702.632.9354

Published in FG Magazine, July-August 2010

AMERICA'S MOST HONORED MAGAZINE AT ING AWARDS
It’s getting to be a habit, and we can’t seem to help ourselves. For the fourth straight year, FG racked up an impressive load of hardware at the International Network of Golf Media Awards announced at January’s PGA Merchandise Show. We scored six awards in all, besting writers and photographers from such national publications as GolfWeek and Sports Illustrated. First-place honors went to Vic Williams in Competition Writing for his piece on Tiger’s historic U.S. Open victory (July-August 2008), Joann Dost for her epic shot of Tiger’s 72nd hole putt on Open Sunday; and Calder Chism for his “Weekend Wisdom” drawing of Vic in the May-June 2008 issue. Outstanding Achievement awards went to Williams and Darin Bunch for Travel Writing. Other FG contributors who took home awards included Tony Dear and Bob Seligman. Next year, look for the clean sweep.