City & State or ZIP Tonight, this weekend, May 5th...
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Burger of the Week: Farm Burger’s No. 4

The No. 4

The No. 4

(Burger of the Week makes a reappearance, even though it’s been months.)

Do you like Farm Burger in Decatur?

Do you love Farm Burger in Decatur?

I find myself in the first camp — pretty squarely so — after three visits.

I really do love the fact that this restaurant sources its beef from Moonshine Meats — a Southeastern cooperative of grass-fed beef producers started by Farm Burger partner Jason Mann.

I love the way the burgers are crusty and seasoned on the surface, reliably dripping with juices after you bite, and portioned for a hearty but not superhuman appetite.

I’m not thrilled with the way I always seem to start with a burger and end up with a wet fistful of mush.

I think there are two issues here. One: the soft, eggy buns don’t seem up to the drippy task at hand. Two: the kitchen tends to garnish with a more-is-more attitude. This No. 4 burger from the blackboard ($9) came with a thick slice of heirloom tomato, a Georgia pecan pesto and a good half cup of feta cheese. All the ingredients were good, but they weren’t combined with a thoughtful sense of proportion.

Next time I’m going for a naked burger, with garnishes on the side. I think the mark of a good burger is being able to make a last bite of a corner of beef still sandwiched between the two sides of the bun.

24 comments Add your comment

[...] This post was mentioned on Twitter by ajcdinecritic, John Kessler. John Kessler said: Burger of the Week: Farm Burger’s No. 4 [...]


September 8th, 2010
4:12 pm

You’ve highlighted the issue I and others have with FB. Just talked about this the other day with a buddy. Not once have I had a burger there and had the whole thing (burger, toppings, bun) remain in tact. Usually end up with a bunch of “stuff” strewn on my plate. Have had some success with #1, but that’s a rather vanilla burger.


September 8th, 2010
4:21 pm

Sounds like good meat, not so good burger. Thats a lot of stuff in that picture and it honestly looks like it will just overwhelm the taste of the actual burger. Secondly, why do they put the cheese on top of the tomato? Seems like you would want it to sit right on the beef so it could get a little of that heat. While I’ve yet to try Farm Burger, that does not look very appetizing. I am intrigued by the pecan pesto though…

Don in Marietta

September 8th, 2010
4:33 pm

John, go to Muss & Turner’s deli and get The Burger with bacon. It is the best in Atlanta.


September 8th, 2010
4:41 pm

@Don: one of my top 2 burgers in atlanta. now i’m drooling just thinking about it.

[...] This post was mentioned on Twitter by Brian O'Shea, accessAtlanta. accessAtlanta said: Our Burger of the Week feature returns, with Decatur's Farm Burger No. 4. *drooling* [...]


September 8th, 2010
7:39 pm

Where’s the beef? That whopper slice of tomato is far too big.


September 9th, 2010
12:08 am

A judicious hand with feta and pesto is essential. (Also with kalamata olives, but I digress.) I am a member of the adoring throngs at Farm Burger, and I believe your Topping Austerity Plan is most felicitous. May I suggest the (unsmoked) cheddar, mayo, tomato, and lettuce, with pickles on the side.


September 9th, 2010
7:29 am

How many times can you write about one burger place?


September 9th, 2010
7:56 am

I can’t stand all the dang hippies in line there so I won’t go.


September 9th, 2010
8:01 am

Unless the burger is dripping with goo, the bun should be able to hold up. I tend to over-ketchup a burger (and plop on a glop of relish as well), and most of the time, I’m not faced with needing a bib. Egg buns are tasty, but it might not be the best choice if they’re trying to sell a burger based on the extras.


September 9th, 2010
8:13 am

Googie Burger has the same problem and the same type of bun. I much prefer a brioche bun.


September 9th, 2010
8:55 am

IMO, eating a good burger is a bit like eating fried chicken or ribs. It should be done with your hands and should get you kinda “messy”.

FB does a good job at that – I’m not happy unless there’s something either dripping or running down my arm when eating a burger. I never have asked to dress it myself but I might actually give that a shot next time – not because of the fall-apart-ness of it, but I tend to agree that (as they say on Project Runway ALL THE TIME) the proportions are all wrong.

And true enough, that is one MASSIVE tomato slice. Bet it would be good with some salt and pepper and served on the side. :)


September 9th, 2010
9:14 am

Love FB! I make my own burger and it has never gone to mush or fallen apart. Seems like a personal problem to me.


September 9th, 2010
2:37 pm

I love FB (and love that it’s within walking distance of my house!), but most of their specials sound like burger overkill to me – too many ingredients, and too much of each. Generally, I stick with a basic with FB sauce and house pickles. It’s kind of the essence of a burger for me.

John Kessler

September 10th, 2010
11:46 am

Next time I’ll go simple…


September 10th, 2010
3:56 pm

That tomato looks incredible! I think your mistake was not using the excess ingredients to make a side salad. Next time I go to FB, I’m ordering the #4 and bringing in a head of lettuce under my arm. Mmmm.

FM Fats

September 10th, 2010
4:03 pm

With Type 2 Diabetes I’m limited in what I can do with my occsional burger (I’m working my way towards becoming FM Slim). The beef at Farm Burger is likely marginally healthier than some of the other burger joints in town. I have been real happy with a plain old Farm Burger with lettuce, tomato, and onion. I miss the cheese, but the flavor of the burger is what’s most important to me and I’ve stopped using ketchup. Last time in I gave the FB sauce a whirl. It was OK, but I would have been just as happy with a few dashes of Crystal or Texas Pete.

Me Carnivore

September 12th, 2010
8:50 pm

If the tomato slice is bigger than the meat patty, is it a burger garnished with tomato and cheese, or the opposite?
IMO the patty doesn’t need to be 1/2 lb or more, but it does need to be the dominant feature of the sandwich. Certainly not feta cheese!

Doo Doo Delicacy

September 13th, 2010
10:16 am

That burger looks like a big pile…YUM. BTW, Krystal is having a 10 burgers, 2 fries and 2 drinks for $12.99.


September 13th, 2010
12:10 pm

#1 burger and a small salad with mustard vinaigrette is perhaps my favorite lunch in the whole world. Sometimes I get a side of pickled jalapenos. The greatest. Makes me wish i hadn’t eaten somewhere else already today. Maybe tomorrow…..


September 13th, 2010
2:55 pm

I ventured to FB this weekend to finally give it a try. The meat here is excellent, and the #1 burger that I had was quite good. I did opt for toppings on the side though as I saw several burgers come out with way too much of the toppings (similar to the picture above).

The 3 things that I really liked about FB: 1) meat is excellent. 2) mustard vinaigrette that comes with the fried chicken livers. 3) fries… they are heavy on garlic but delicious.if you don’t mind smelling like garlic the rest of the day, they are worth ordering.


September 13th, 2010
7:29 pm

I’ve been to Farm Burger three times, now. I get a burger with Sweetgrass Bleu, bacon, caramelized onions, and an over-easy egg. It is a big, delicious mess to eat but I’d do it again and again :-) I just wish I could afford it more often.


September 15th, 2010
3:58 pm

I’m firmly in the camp of “less is more” at Farm Burger. The meat’s the thing. BUT I eat all burgers with a knife and fork (it’s my own personal OCD hell). The wire baskets with that flimsy paper make trying to eat anything with a knife and fork a nighmare. If the Burger Fairy gave me 1 wish at Farm Burger I wouldn’t wish for any change in the menu. I’d wish for plates!