Burger Tour 2012: The Hamburger Wagon

Steps from the banks of the Great Miami River sit a tiny beacon for all of humanity to sample. That the Hamburger Wagon --  which is just that, a mobile wagon with barely enough room for two burger chefs -- still survives, 7 days a week, rain or shine or freezing temperatures, is yet another testament to the quality that exists inside these little wonders. It began in 1913 after the great flood of the Great Miami and Miamisburg, as sustenance for a camp of survivors, and it remains, recipe untouched, in the small center of town. Quite easy to miss. They serve nothing else - just singles and doubles, save some bags of chips and cooler of soda. These are sliders in the best sense, served with nothing but pickles and onions, no slop of ketchup or mustard to get in the way of the taste. 

What is superior about the Hamburger Wagon's deliciousness is the absence of slop, and the fact that they are lightly fried in their a pan of grease that may or may not have been handed down for generations. It's a nice and easy assembly line from pan to bun, ready to go, even a handy chart pricing multiple burgers makes the transaction smooth, since you'll be needing to know how much 10 or so are. The fry gives it a crunchy texture unlike any other burger I've tried so far. It's a blissful little crust, lightly salted and peppered, with no indication these are overcooked. I might have trouble picking a champ were I to have Crabill's and HW in dueling hands, but for now, The Hamburger Wagon sits slightly below, if only for their lack of a counter to enjoy multiples. Hamburger Heaven.

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