Virtue Quest

Eat, drink, and be merry!

Among the pungent foods, garlic stands out as my favorite. But onions hold a close second – especially sauteed or, still better, caramelized onions. This simple bulb hides an almost overwhelming variety of flavors that march forth in orderly fashion as it basks in low, slow heat: from bright and acrid to mild and savory to utterly buttery and ultimately to sweet in a way so different than every other sweet I’ve tasted that it’s almost a misnomer to call it sweet.

So when I was looking for a good burger the other night, I found the local restaurant Blazing Onion irresistible.

Let’s start with the virtues on display, right from walking in the door. They tell you where the beef comes from: Northwest raised, no hormones, just good local cows. They tell you what their proprietary “BOB” sauce contains: mayo, pepper sauce, spices. They even tell you that their “Butter Burger” is uber-high in cholesterol. So, they’ve got honesty down. I like that.

The staff joked around with each other and with me. They clearly know each other, like each other, and like working together. I like signs of humanity in a business.

And then there’s the creativity of the menu. Sure, they have the standard bacon cheeseburger, the requisite BBQ and bleu cheese burger. But they also have a Thai Peanut Burger with shredded cabbage and daikon radish; a Greek Burger with olive tapanade, pepperincini, and sun dried tomato; and burgers of buffalo and wild boar meat. In addition to the burgers, they have proper entrees such as salmon, sirloin steak, and fettuccine. Appetizers include a shrimp basket.

But all of this is before you even order. It was the quality of the food that convinced me to write a blog entry about this place.

I ordered their signature “BOB,” or Blazing Onion Burger. First thing I noticed was that they don’t skimp on the onions. Probably a 1:1 ration of onion to beef on that sandwich. And the onions had been sauteed to perfect butteriness. Most places that offer “grilled onions” seem to think it means heating the onions till they’re soft, and that’s good enough. Here, they clearly know what flavor they want from their onions, and they’re willing to take the time to prepare them correctly. Thank you!

Then the beef itself. One bite and I knew that they had chosen their meat with the same care with which they’d prepared their onions. There was no pink in the burger, yet the rich beef flavor emerged unscathed, which speaks of a good cow to start with and of cooks who know how not to burn it on the grill.

I don’t want to run on too long, so suffice it to say that the fries, the sauces, the French onion soup, and the couple other burger options I sampled from my friends plates (the Thai and the Greek) confirmed that Blazing Onion is more than a single trick pony.

I have only one critique: with burgers so bodacious, a toothpick or a paper wrap to hold it all together would have been helpful. But then again, I did enjoy licking my fingers when I was done, so maybe they planned that as well.

For those of you not blessed with a residence in the Puget Sound area, fear not: they’re planning to expand nationwide over the coming decade. When it does come to your area, do check it out, and see just how good virtue can be!