(5) Chop House Burgers, 1700 W. Park Row Drive, No. 116, Arlington vs. (4) Tommy's Hamburgers, 5228 Camp Bowie Blvd., Fort Worth
A longtime, award-winning Fort Worth burger traditionalist vs. a newcomer whose kitchen is led by a forward-thinking former steakhouse chef -- yeah, this was gonna be good. On the recommendation of the counter help, we tried the house specialty, the Chop House burger. Served on a buttered and toasted plain white bun, the thin patty was part chargrilled ground beef, part slow-roasted brisket, hand-shaped into a patty. On top came two lengthy slices of applewood bacon and two slices of melted smoked cheddar, along with pickle chips, chopped iceberg lettuce, tomato slices and rings of raw white onions. Instead of mayo or mustard, it was coated in a house-made steak sauce. With every bite came a new flavor -- smoke from the patty; sweetness from the bacon; a fresh crunch from the veggies; a tangy zing from the outstanding sauce. At Tommy's, we tried the bacon cheddar burger, and immediately remembered why the place is a landmark: A huge, well-seasoned and well-cooked patty, two strips of crisp bacon, melted cheddar, pickles, fresh romaine lettuce and twirls of red onions, all falling from a toasted white bun slathered in yellow mustard. What this came down to, plain and simple, was taste. Chop House's burger explored a lot more territory, offering exciting, nuanced flavors. But we still love you, Tommy's, we always will. The winner: Chop House Burgers
