Hamburger Project's burgers are solid, but don't rush to try it. - Review - San Francisco - The Infatuation
"Just like its sister restaurant Handroll Project, Hamburger Project in NoPa keeps things simple by focusing on just one dish—smashburgers. The buns are soft and pillowy, and patties are thin and juicy with charred crispy skirts—though you’ll have some bites that taste a tad burnt. There are three versions on the menu. The best is the Classic, which is slathered in a creamy house sauce and balanced out by diced onions and pickles. Order the Oklahoma for some added sweetness and spice thanks to Peppadew peppers. But skip the Wisconsin. The whipped butter feels unnecessary and is easy to miss on a burger that already turns wax paper translucent. The $35 half-ounce jar of Tsar Nicoulai caviar you can add on is equally as superfluous. It doesn’t add anything to the beef-eating experience when put up against the house sauce. Hamburger Project may not dethrone the likes of Maillards and Lovely’s, but it’s still a good option when you’re in the area. And when you need something greasy when the N Owl comes to life, this spot is open until midnight daily. There are only eight first-come-first-serve seats, so plan to take your burgers to go—Alamo Square is just a couple blocks away. Food Rundown photo credit: Julia Chen Smashburgers The patties are on the smaller side, but they’re svelte, crispy, and greasy. There are some bits that are over-charred, but the creamy house sauce mostly disguises them. Important to note that more isn’t always more. The double-patty crowds out the flavors of the condiments. We suggest getting two singles instead. Fries Nothing to complain about. Crusty and infinitely dippable in packets of ketchup." - Patrick Wong
