To accompany the more than 50 San Franciscan craftbrews on tap that day, Doc’s of the Bay was parked directly on–well, the dock of The Bay, dishing out some tasty, organic, Black Angus griddled goodness. Their third-of-a-pound beef patties were smashed before they got too hot, sealing the carnivorous juices inside and preventing the burger from drying out like a more traditional smash-style burger.
Another trick of the trade is that Doc’s puts finely chopped onions into their patties, adding an enhanced textural and flavorful component to each bite. Melt a little American cheese on top of that badboy, smear some special sauce into the mix, and sandwich it in between a soft, buttered Firebrand Bakery Challah bun and whamo–you have the ultimate on-the-go meal in one hand, washed down by a world-class, hop-laden IPA in the other.
Not a whole lot was missing from this equation. They even catered to the veggies with their black bean ‘burger,’ made with a black bean and corn patty, finished with a green onion aoili smothered atop melted pepper jack cheese. It smelled delicious, but I was way too drunk by that point of the afternoon to take vegetables seriously. Just kidding–I never take vegetables seriously.