Server Sherry Torvik serves a stuffed burger at Mortimer's. Her favorite stuffing is blue cheese.
Admittedly, I don’t eat burgers a lot. I’ve gotten to the point where I’m virtually apathetic toward one of America’s most iconic culinary staples. Total bummer, I know.
On the rare occasion when I do order a burger, it’s because some novelty aspect has piqued my curiosity. Mortimer’s, a longstanding favorite among its faithful patrons, makes me more than curious. It makes me hungry.
The Stuffed Burger at the restaurant, located on Perkins near Sam Cooper, is a duo of hand-patted ground beef patties with a generous lump of smoked Gouda cheese nestled between. When Sherry Torvik, my server, sits the burger down in front of me, and the table wobbles slightly under the weight of the hefty sandwich, I can’t help but grin.
Each patty is five ounces of ground beef with warm cheese spilling out from between them onto a long wooden plate. The overflow of melted Gouda swallows up a few of the neighboring fries, a happy accident indeed.
Even though Torvik has only been at Mortimer’s since last year, she says it’s clear the Stuffed Burger is a very popular item among customers.
“I do like the blue cheese,” she says, noting that the burger is available with a number of cheesy “stuffings,” including cheddar.
For me, I’m hands down a fan of the smoked Gouda option. It could really be called “twice smoked” after the charbroiling that brings out even more of those darker savory flavors. When dipped into creamy homemade honey mustard, the sweetness goes hand-in-hand with the smoky flavors.
Some might describe ordering any cheeseburger “plain with no toppings” as complete anarchy, but for me, all the Stuffed Burger needs is a dip in a bit of the dressing. You won’t find that recommendation on the menu, nor from a server, but take it from me: It’s worth a try.
Speaking of unique burgers that catch my eye, another Mortimer’s specialty is the popular Rockefeller Burger. Served on a hoagie roll, the burger is longer than usual and piled high with Monterrey Jack cheese, sautéed spinach, artichoke, and three fried oysters.
Torvik suggests I try it next time. I think she’s right.