A memorable burger: the beef is right here.

• Author: Lavrakas, Dimitra
• Position: Alaska Business Power Lunch

But, there are times when you have to go for the gold, the huge one, the fatty one--after all, isn't it the fat that ratchets up the taste of a burger? And it's winter, and don't you need fat to withstand the cold? Of course.

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Hopeful that Mad Cow fears are gone and restaurants no longer cook a hamburger patty to the consistency of an Anchorage Aces' puck, we were off to find a burger embodying standards of taste and consistency.

UPSCALE BURGER

Surprisingly, we found a burger worthy of our tastebuds at Cafe Croissant, owned by JoAnna and Tom Christensen, on Spenard in Anchorage. While large burgers are offered on the menu, we opted for the simple cheeseburger that did not result in a stupor when back at the desk. Cooked perfectly at medium rare, as requested, the meat was flavorful and tender, comes with lettuce, chopped-up pickle, tomato and a choice of cheeses--Swiss or cheddar.

'THE BONE'

Lucky Wishbone, AKA "The Bone," a landmark on Fifth Avenue in Anchorage chock full of memorabilia dating back to its beginning in 1960, boasts the best burgers in town. Hefty quarter-pounders are offered, as are smaller burgers. We chose a modest cheeseburger with the fixings and a heaping plate of onion rings. Again, good-tasting beef on a not-so-big bun that it would leave you napping at your desk.

HEAD FOR THE HILLS

But, there are times when you have to go for the gold, the huge one, the fatty one--after all, isn't it the fat that ratchets up the taste of a burger? And it's winter, and don't you need fat to withstand the cold? Of course.

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So go to the place where big photos of cowboys herding cattle look down on you approvingly when you bite into the beef--Stuart Anderson's The Cattle Co., a Black Angus Steakhouse.

The mighty mushroom and bleu cheese burger came to the table heaped...