This subject has been debated countless times over the decades by countless people from cross-road truck drivers to so-called culinary experts. It seems that everyone has a unique favorite from the hole-in-the-wall ma and pa establishment to million selling mega chains. The reasons for these selections scrutinized over in the most minute details from the quality of beef used to the type of ketchup applied.
Oh, many a hungry person has sung the accolades of a great hamburger.
Now it’s my turn to throw in my two cents, for what it’s worth.
I feel it’s my responsibility in this great burger ballyhoo to shed a little light on my experiences with the sandwich. For beginners, I’m a native of Southern California who grew up in the shadow of the almighty In-n-out Burger. A burger to which I would give a out a grade of “Really Good”, but not great. (My apologies to all my Cali friends and family who just unfriended me on social media.)
At the tender age of six, I was uprooted from my leisurely beach bum existence, and a migration east by my beloved family landed square in Tornado Ally, better known as Northern Texas. There I had little choice in a small farming town than to cut my chops on the infamous Dairy Queen Brazier, which I have to report back in the 70s wasn’t much of a burger. I’ve had one recently, they have gotten much better.
A trip out of town could result in what I still consider a darn fine hamburger from Whataburger.
After four years of developing a really fine drawl, my family once again pulled up the tent stakes and headed a little bit further west to the land of Enchantment. That’s New Mexico in case you don’t know, and the home of what I consider the best hamburger in America. Now this choice should come as no surprise to anyone who lives or has lived in the state, or anyone who’s ever seen the show Breaking Bad.
I am, of course, talking about the mighty Blake’s Lotaburger.
I’m not going to get into the science behind this choice because there isn’t any. Some of you may say that my selection is somewhat rooted in nostalgia for some place I used mow down chow in my teenage years with all my geeky friends, and you would be right. However, I stand by the fact that the Lotaburger is still a great hamburger, and if you add New Mexico green chilies to it … oh holy cow!
Which also makes wonder when the National Geographic Society got into the food judging business?
Anyway, Blake’s great food just doesn’t end with the Green Chilie Cheeseburger adored by explorers and animal photographers around the world. Their fries are also amazing and I would put their Breakfast Burrito up against all comers. Well, except, maybe the ones that people used to sell at the Balloon Fiesta. Weren’t those amazing! Do they still sell those? (Okay only someone who lived in Albuquerque back in the day probably knows what I’m babbling about.)
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
What makes a burger a LOTA Burger®?
Well, you start with the highest quality ingredients & finish with a LOTA Love.
Expertly seasoned & seared Premium Angus Beef patties, tangy pickle slices, a perfect layer of mustard & fresh lettuce, onion & tomato all between two lightly toasted buns? Did I mention exclusively packaged, 100% Hatch Valley grown Green Chile that’s registered by the New Mexico Department of Agriculture? Quality ingredients: Check.
65 years of serving what National Geographic named “The World’s Best Green Chile Cheeseburger” across 80 locations & throughout New Mexico, Texas & Arizona? A LOTA Love: Check.
When the founding father of flavor & WWII Navy Veteran, Blake Chanslor, flipped the first LOTA Burger® in 1952, he gave birth to a New Mexico tradition. 65 years later, Blake’s is a cultural icon (I mean, have you seen me on AMC’s ‘Breaking Bad’? I’m a natural!) & synonymous with New Mexico cuisine.
Now, with a menu that includes rich & creamy milkshakes (to temper the very real heat of my 100% Hatch Valley Grown Green Chile) & award-winning breakfast burritos (an A.M. staple), there’s a whole LOTA reasons to get excited when Blake’s Lotaburger comes to town!
The LOTA Burger® & all its’ tasty menu-neighbors are treasured & craved by all who have tasted their greatness. Just ask USA Today*, National Geographic** & the Albuquerque Journal***!
As I say, “At Blake’s, if you are what you eat, you are AWESOME!”
*USA Today Readers’ Choice, voted “Best Green Chile Cheeseburger in New Mexico”
** National Geographic named “The World’s Best Green Chile Cheeseburger”
***Albuquerque Journal Readers’ Choice voted best Burger, Green Chile Burger & Breakfast Burrito
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