Best Burger: Gunselman's Tavern
When it comes to creating an award-winning burger it takes more than placing a ground chuck patty on a commercially produced bun. To David Grace, Joe McDonough, Scott Eppler and John Caine, proprietors of Gunselman’s Tavern, it means doing research to find just the right combination of meats. As staunch supporters of local purveyors, they looked to Cleveland-based businesses for the best available ingredients. Their search, seven years ago, resulted in their approaching Foster’s Meats in the West Side Market.
The meat: “Foster’s grounds a secret blend of short rib and beef brisket for us,” says Grace. “It took some tasting and testing, but we arrived at a blend that has the flavor combination we wanted and is always guaranteed fresh.”
The seasoning: Enhancing the flavor led to the creation of gunny seasoning. “We listened to our guests and gunny seasoning was the result. We think the result is the creation of burgers with a smile,” says Grace.
The bun: While most of Gunselman’s burgers are served on a brioche bun, the restaurant relies on its Fairview Park neighbor, Sauced Wood Fired Pizza, for the freshest, best product for Gunselman’s Burger of the Month.
The toppings: The Plain Jane is pretty much what you’d expect (although it’s available with chicken or as the “impossible” burger aka the vegetarian variety.) Condiments adhere to Gunselman’s vow to support local. Cleveland Ketchup and Cleveland Mustard are its go-tos. Its version of A-1 steak sauce and spicy gunny bbq sauce are both made in-house by Kitchen Managers Jacob Meese and Todd Barry.
21490 Lorain Road, Fairview Park, 440-331-5719, gunselmans.com
