The One-Pound Chateau Louise Burger in Luna Pier, Michigan

I’ll have more on the Chateau Louise tomorrow, but I felt the burger deserves its own post …

I’ve been trying for a couple years now to get a halfway-decent photo of the one-pound burger at the Chateau Louise. The Chateau is one of only three restaurants here in Luna Pier. The light in the restaurant has never been the best for photography, but at least this time the photo at least somewhat resembles reality.

Yup, there it is. Ain’t it a beaut.

When Mary and I order a Chateau Burger, that’s it … between us, we order one, which I split down the middle with her. The meat for this creature is custom-ground in the kitchen, and shaped into balls that are one pound each. Barely flattened at all, it takes 30 minutes over low heat on the grill for one of the cooks to get this thing to medium rare. And the best of the cheeses from the ones you can select is the one you see on this burger, which is Pepper Jack.

Remember a few posts ago when I said I like burgers where I can taste the meat? The custom ground meat for the Chateau Burger gives it a distinctive flavor that’s somewhat addicting. Also, with the burger itself ending up so large, “medium rare” means the inside is really more red than just pink. Imagine the inside of a large Filet Mignon that’s been cooked medium rare. That’s what you’ll find inside this thing.

No, we don’t eat these very often.

And there aren’t many people I know who can finish it at one sitting either.

But we sure try … ‘cuz they’re really good.


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  1. So if it takes 30 minutes to get this to medium rare and you like yours cooked a litte more. It would be probably be best to call in the order.

  2. Nope … mine’s medium rare. And since we’re not going here for “fast food”, we only call in the order if were doing take-out.

  3. Looks yummy and meaty and juicy! But… for some reason looks upside down to me. Haha! I always stack my burger like this: bottom bun, burger, cheese, veggies, condiments, top bun. This one appears to be the other way around.

  4. I wonder how long it would take to get a well done one? I hate beef with pink inside. I have heard about Chateau Louise for many years, but I never make it up there.

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