While researching the Top Burger story that appears in the magazine this month, I tried the Highland Cheeseburger at Up Restaurant in Highland Village. It boasted an amazing array of ingredients—a three-quarter-pound patty of house-ground beef, topped with sauteed onions and two-year aged cheddar on a toasted brioche bun spread with truffled aioli, with pickles, tomatoes, and baby arugula on the side.
Second Level 3995 Westheimer Rd
After piling the condiments on the burger and slicing it in half, I discovered that the patty, which I had ordered medium-rare, was pretty much raw in the middle. I thought about sending it back. But when I stopped and thought about it, I realized that unless you cook it sous vide, there is no way to get the middle of such a big burger patty cooked to the same degree of doneness as the outside.
So I chalked it up to experience—at $14 it was an expensive lesson.