One look at the menu and we realize this is no ordinary burger joint. The menu is split between eight or nine grass fed beef versions and roughly the same number of non-beef "burgers", all of which are creative and represent a very diverse mix of flavors. The sides and starters were equally innovative, for instance, we decided to kick-off our meal with an order of buffalo sweetbreads served with sides of both ranch and blue cheese foam. Not your everyday Applebees fare, these were battered and fried before being dipped in the buffalo sauce making them crispy, exhibiting the perfect amount of chew and tenderness. The foams are a whole story unto themselves. Delicate in flavor and as weightless as an extremely light whipped butter, they balanced the slight kick of the buffalo sauce. Our waitress, upon catching me dipping into the foams directly after the sweetbreads were gone, shared with me that her guilty pleasure was dipping french fries into the foams - oh my (said like George Takai)!
|Korean BBQ Burger|
Alongside the sweetbreads we shared a large beets and goat's cheese salad, which was loaded with sweet, roasted, red and yellow beets and balanced by spicy arugula.
After deciding I would have to revisit to work my way through every burger on the menu for instance the lobster, the gyro or the ossobuco, the pressure eased and I opted for the Korean BBQ burger, which consisted of American wagyu beef, topped with a braised short rib, kimchee ketchup, pickled vegetables, and sesame krispies. Wagyu, a breed of cattle known for its marbled meat and rich flavor, made this the most flavorful beef burger, I have ever had. Add to that, the rich taste of the tender short rib, the tang of the kimchee ketchup and pickled vegetables and the flavors simply rang.
Mark opted for the chorizo burger, which was a spicy pork burger, topped with a fried egg, finely grated hash browns, manchego cheese, romesco ketchup and smoked mayo. The smokey spicy flavors made for a unique burger that because of the messiness factor, disappeared all too quickly. What I have not yet confided in you, is that we loved our experience at Flip burger in Atlanta so much, we found our car on autopilot to the Birmingham location on the way back to Oxford, the next day. While it felt completely wrong to order the same thing a day later, particularly with so many options, Mark loved the chorizo burger so much that did just that and had no regrets!
|Nutella and Burned Marshmallow Shake|
We were not even out the door of the Atlanta shop, when we began planning our lunch menu for the Birmingham Flip burger the next day. It is safe to say were were hooked.
|Birmingham Flip Burger Boutique|
We began our lunch with a cucumber salad that now has me on an impossible mission to replicate it. Thinly sliced cucumbers were tossed with tomatoes, watercress, feta cheese, onions, a bright vinaigrette and just the right amount of salt.
As previously mentioned, Mark ordered the chorizo burger again and I opted for the crab burger, which was light, full of big chucks of crab meat, topped with brussel slaw, sour apple, mustard seed caviar, and a cajun mayonnaise. This delightful lunch popped in flavor, the sour apples juxtaposed alongside the sweet crab, all without the heft of the beef and pork dishes.
|Pistachio and White Truffle Shake|
Flip burger epitomizes the brilliance of selecting one idea and executing it flawlessly. Ingredients are high quality, the menu is kept to one page with frequent minor changes, based upon seasonality, and the atmosphere is artistically hip. To those of you who live in Birmingham and Atlanta, remember that I am just a call away from joining you on your next trip to Flip burger!