More often then not, I wake up with a hankerin’ for a good burger, which is exactly the notion I felt this morning as I was brushing my teeth. Considering that I didn’t have to work and had no real obligations, I decided to satisfy this urge by joining my fiancée for a lunch date at Grind Burger Kitchen in NuLu (829 E Market St). While there are certainly more than a few badass burger spots in Louisville, we ultimately decided on Grind because, well, their burgers rule. That’s why.

We walked in a few minutes before noon, and immediately were put into a good place as Tribe Called Quest’s classic “Scenario” was playing on their speakers. As I tapped my feet and briefly looked at their mouth-watering menu, I quickly decided on The Southern, a burger consisting of a sharp cheddar pimiento cheese, bacon, spicy dill pickles and of course, a burger patty.

Before I delve into my thoughts on this helluva sandwich, take a look at The Southern below, in all its glory:


I ordered my Southern Burger medium, but it was served closer to medium rare with just a bit of pink in the middle which is actually more to my liking. It’s like the nice man that took my order could read my mind, as I usually don’t order that way because the burger almost always leans closer to rare, at least in my past experiences. But in this circumstance, the burger patty itself was cooked to perfection, exactly the way I prefer it to be prepared.

The patty was smothered with a generous spread of basic Kentucky pimento cheese which really accelerated the flavor without taking center stage away from what was truly a complete ensemble piece. The bacon was well cooked to the point of being crispy, but not too crispy. The burger was framed with a fluffy, super soft bun that was slightly toasted; personally, I don’t like any bread that is overly charred because it wrecks the shit out of the roof of my mouth. Know what I mean? That’s the worst.

The Southern Burger is a densely rich experience, but the spicy dill pickles cut into the intensity making the burger not seem so heavy and overbearing. This addition really is the perfect compliment to the sandwich bringing all of these simple, but precious ingredients together to forge a damn good burger.

I cut my burger in half and took a picture to give you an idea of what the meat of this sucker looks like:


I paired my Southern Burger with a side of delicious fresh cut fries that were firm but not super crispy or over-salted making it a true Steddy Neddie experience. I say stay the course with your French fries, don’t get too fancy with a bunch of bullshit spices and goofy additives. When I shove a bunch of show-offy fried potatoes with secret salts and peppers littered all over them into my mouth its makes me want to loose it and scream “AHH Diddly ding dong CRAP!” Thankfully, that’s not the case here.

I washed down my hearty meal with a delicious Three Floyds Neuron 99 IPA, which was hoppy and smooth while at the same time truly intoxicating with a 7.3% alcohol level. Hell yeah, that’s lunch.

EDITOR’S NOTE: Phillip Olympia is absolutely, positively not a food critic. Having said that, he really, really loves food, and he really appreciates Louisville’s effervescent independent restaurant scene which is why we have decided to embark on a weekly series of posts documenting a singular item from a particular menu from one of many local spots. We’re calling this series “Food For Fun” because, well, I don’t know. It’s a dumb name, but you’ll get over it.