If you’ve got the urge for the thickest, juiciest, freshest, most mouth-watering burger around, point your carnivore compass to R.F. O’Sullivan’s Pub, in Somerville, Massachusetts.At O’Sullivan’s, they fire up the grill for about 400 pounds of hamburger every week. These burgers are big. Each belly-busting beast is a half-pound of fresh-ground sirloin. To cook a burger this thick and juicy takes patience, and about 20 minutes.
Frank Sullivan - Owner, R.F. O’Sullivan’s Pub: “People come in, and they get mad, but I explain to them, it’s not like your everyday place, it takes time to cook. And if you don’t like it, I say, ‘I’m sorry, there’s nothing I can do about it. You’re the one losing out.’There’s no shortage of selection at O’Sullivan’s. The menu offers over two-dozen types of burgers, all for about seven bucks. Frank Sullivan: “We have every type of burger, that’s one thing we do... We have burgers with cole slaw on it, Cajun, we have honey mustard burger, Blue Cheese burger, I mean anything you want, we can basically make up.”The Cape Codder is topped with fresh avocado and melted Swiss. The Black and Blue is a burger coated in fresh ground black pepper then grilled and topped with blue cheese.It’s a rare restaurant that will still cook a burger rare, but O’Sullivan’s does it without fear.Frank Sullivan: “We have people who just come in here to eat it rare. Most places now are hard to get a rare hamburger, I’m not afraid to serve it rare. Because I know, myself I eat it that way, I taste the meat myself, and I know it’s quality.”