The Greatest Hamburger In America - Blake's Lotaburger Review

The Greatest Hamburger In America - Blake's Lotaburger Review | Discover New Mexico

The quest for the greatest hamburger in the United States has been a subject of endless debate for decades. Truck drivers and culinary experts alike have weighed in with their personal favorites, ranging from humble mom-and-pop diners to massive fast-food chains. The reasons behind these preferences are scrutinized in minute detail, from the quality of the beef to the type of condiments used. Countless hungry patrons have sung the praises of an exceptional burger.

As a native of Southern California who grew up in the shadow of the almighty In-N-Out Burger, I feel compelled to share my experiences with this iconic sandwich. While I would give In-N-Out's burger a rating of "really good," I wouldn't go so far as to call it great. (My apologies to all my Californian friends and family who may now be unfriending me on social media.) Now it's my turn to weigh in with my two cents, for what it's worth, on this great burger debate.

At the tender age of six, I was uprooted from my leisurely beach bum existence when my beloved family migrated east to Tornado Alley, better known as northern Texas. There, I had no choice but to cut my teeth on the infamous Dairy Queen Brazier, which, back in the 70s, was not much of a burger. Thankfully, they've since improved. An occasional trip out of town would yield a darn fine hamburger from Whataburger.

After four years of developing a fine drawl, my family pulled up stakes again and headed a bit further west to the Land of Enchantment - New Mexico. This proved to be a fortuitous move, as New Mexico is home to what I consider the best hamburger in America: the mighty Blake's Lotaburger. This shouldn't come as a surprise to anyone who's lived in the state or seen the show Breaking Bad.

I won't delve into the reasoning behind my choice, as there isn't a scientific basis for it. You may attribute my selection to nostalgic fondness for a place where my friends and I used to frequent during our teenage years, and you'd be correct. However, I stand firmly behind the fact that the Lotaburger is a truly great hamburger, and adding New Mexico green chilies to it takes it to an even higher level. Don't just take my word for it - the National Geographic Society has even named Blake's Lotaburger as the home of "The World's Best Green Chile Cheeseburger". This begs the question of when the renowned geographic organization branched out into food judging.

Blake's culinary greatness extends well beyond their acclaimed green chile cheeseburger, which has captivated the taste buds of explorers and nature photographers alike. Their fries are also exceptional, and I would pit their breakfast burrito against any other contender - with the possible exception of the legendary offerings once sold at the Albuquerque Balloon Fiesta. Those were truly something special. I wonder if they still sell them? (Only a local would likely understand the significance of that reference.)

Here is some history:

It was 1952. World War II was seven years in the rearview mirror. And Blake Chanslor, a veteran, moved to Albuquerque from Borger, Texas, to open the first Lotaburger on the corner of Southern Avenue and San Mateo Boulevard. The spare menu included a Lotaburger, only 35 cents, the more petite Itsaburger, and a bag of chips. A vending machine around the corner sold soda, if you wanted to wash it all down. An astute observer of his customers, Chanslor realized that many brought their own green chile to smother accordingly. Inspired by those classic New Mexicans and chile connoisseurs, Chanslor added the green stuff to his fare. According to restaurant legend, he was the first establishment to market a green chile cheeseburger, now a staple of the state. Blake’s Lotaburger has since expanded to 74 locations in New Mexico, Arizona, and Texas. Their burgers and bags appeared regularly on the television series Breaking Bad. And their chile? You bet, it comes straight from Hatch. - New Mexico Magazine

Photo & Story By Ken Hulsey

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