A Burger on a Bun

The United States may be divided politically, but when it comes to food, burgers win in a walk. There’s nothing more American than a burger served on a bun with a side of fries. The basics are simple; the fun is in the details.

First up are the basics. Minus the condiments and add-ons, one good burger is much like every other good burger. For a juicy burger, the meat to fat ratio should be about 80/20, give or take an ounce or two. A 20% fat content is what it takes to produce a juicy burger. Burgers made with a significantly lower fat content will be dry and tasteless. Remember, a really good burger is 100% beef, and when you’re talking beef, it’s the fat that carries the flavor. So much for the basics.

the Maui-Waui Burger at the Main Street Pub

the Maui-Waui Burger at the Main Street Pub

the Country Bloomin Burger

the Country Bloomin Burger


The new Main Street Pub in St. Charles is a testament to the popularity and versatility of the burger format. Like its siblings, the Main Street Pub in Glen Ellyn and the Jackson Street Pub in Naperville, the St. Charles restaurant sports a menu that’s-with a few exceptions- all about burgers.

Arranged in alphabetical order, the options range from the Bulleit Bourbon topped with Swiss cheese, arugula, sweet caramelized onions, bacon and a Bulleit Bourbon Honey glaze to the Western, which sports a topping composed of cheddar cheese, bacon, barbecue sauce and sweet caramelized onions.

the Bulleit Bourbon burger

the Bulleit Bourbon burger


In between, there’s options like the Gringo done with PepperJack, cheddar, roasted corn, fried tortilla strips and guacamole; the Hell Fire capped with PepperJack, bacon and both roasted jalapenos and a chipotle aioli; the Maui Waui finished with marinated grilled pineapple, provolone, roasted jalapeno and bacon; and the Drunken Pear, a tour de force that partners bourbon poached pear with goat cheese, arugula and a balsamic glaze. For purists, there’s the Classic cheeseburger paired with a medley of lettuce, tomato and onion.

Guests can have their burger cooked any way they prefer, but chef/partner Scott Fisher says most opt for medium rare or medium. As for the bun, the pretzel roll edges out the traditional white, the wheat with oats, and the lettuce wrap.
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If you’re still not convinced that burgers rule, wrap your mind around what the menu doesn’t include: dessert. There’s a good selection of craft beers, wine, cocktails, soft drinks, starters, and sides, but no dessert. And given that this is Kevin and Brian Hahn’s third restaurant and that all three have essentially the same menu, no one seems to be complaining.

Main Street Pub, 204 W. Main, St. Charles 630.797.5870
Main Street Pub, 466 N. Main, Glen Ellyn 630.790.1734
Jackson Avenue Pub, 7 W. Jackson, Naperville 630.904.9400

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