The first UBurger opened its doors in 2006, a result of the co-founders’ dissatisfaction with fast food options, says the company website. The markets of college kids and sports fans responded positively, and in the years since, UBurger added a few more Boston locations. With a new spot in Andover upcoming, the Mass Media takes a second look at this burger joint’s offerings.
The Grand Slam––Jessica Gorrell, Associate Arts and Lifestyles Editor  
Well, it’s true that you get what you pay for. For just $6.50 you can sink your teeth into the edible equivalent of playdough: UBurger’s Grand Slam Burger. The Grand Slam features a depressingly gray patty topped by a thin blanket of yellow sadness disguised as sharp cheddar. If anything, nibbling on the grilled mushrooms and peppers will give a brief moment of nostalgia, reminding you of the days when it was fun to chew on the tasteless, rubber creations of Fischer-Price’s kitchen toys. The only saving grace of this supposed masterpiece was the bacon; but alas, the glorious strips of sunshine had their flavor washed away by the tangy aftertaste of UBurger’s house sauce, which was inevitably trapped in the spongey and soggy apparatus that is the bun. All in all, as a lover of food, the sheer blasphemy that is the Grand Slam Burger is the perfect example of getting what you paid for.  
Cowboy Burger—Brianna Rapoza, Copyeditor  
When I saw the word “Cowboy” circled on the foil of my burger, I saddled up for the delicious mix of flavors so often associated with old westerns. Yup, BBQ sauce, pepper jack cheese, grilled mushrooms, and bacon all adorn the Cowboy Burger. Loving this burger combo from other places, I assumed it would be amazing. It was okay, but I was a bit let down. While the burger was alright, the pepper jack cheese wasn’t very pepper jacky and the BBQ sauce seemed to take over. Despite that, the bacon rocked—bacon always rocks. That being said, for fast food it was tolerable. So if you’re looking for something affordable and off the beaten path, the Cowboy Burger is sure to lasso your taste buds.  
Big Papi Burger—Emily Boyd, Managing Editor
The Big Papi Burger from UBurger is efficient and logical, if nothing else. No, those are not the typical terms used to describe burgers, but they are accurate nonetheless. By adding guacamole to a jalapeño and chipotle burger, UBurger has single-handedly solved the crisis of hot food. The somewhat overblown crisis I’m referring to is that spicy food tends to increase in the intensity of the heat, making it inedible, but the unlikely pairing of guacamole with jalapeño is the solution to this conundrum. This comes as a surprise only to those who don’t already solve all of their problems with guacamole. All of the sauces did provide a challenge for the solid state of the burger bun itself, but the patty really needed the help of those added flavors.
The Boom Burger—Ekelemchi, Staff Writer
Most American takes of spicy food emphasize how “hot” the food is instead of how the food itself tastes. “Spicy” burgers tend to either be drowned in acidic hot sauce or covered in jalapeños, leaving the mouth with nothing but burning. And when I was given the Boom Burger to try, I was immediately worried. And after actually trying this, I was extremely impressed. While the burger was spicy, the heat of the jalapeño peppers didn’t overwhelm the taste of the actual burger. The patty itself is one of the best ones I’ve had in Boston. While I wouldn’t order this burger again, I do want to taste what else UBurger has to offer.
UCheeseburger––Gabe Sanchez, Editor-in-Chief
Not a normal place for me, but their frappes are good, and their fries are really good. Unfortunately this does not apply to all the items on their menu, which is very customizable. One more universal items to all burger shops is the cheeseburger, which at Uburger falls short of other places that I have frequented. While I’m sure it was well intended, in terms of flavor the burger falls short in two areas. First the burger bun was kinda bland it. I would have been happier if it was like a sesame bun or had more flavor to it somehow. My second complaint was the cheese. I am not sure what kind of cheese they used but it seemed pretty much like cheese food in texture and lacked much taste as well. Overall if UBurger can fix those two areas I might raise my review higher than it is now.
Smokin’ Chick––UBurger devotes a third of its menu to chicken sandwiches with classy names like “Club Chick,” “Phat Chick,” and “Smokin’ Chick”; an unsavory comparison between fast food and women. Politics the side, the “Smokin’ Chick” was tasty, although mine either had BBQ on it instead of Sriracha ketchup, or the dish description forgot the smoked Mesquite presence. Other toppings included gouda cheese and Jalapeno bacon––unique choices that elevate the “Smokin’ Chick” above your average chicken sandwhich. Don’t be afraid, the name exaggerates the heat on this one.