Rf O'Sullivans, Somerville

If youac2ve got the urge for the thickest, juiciest, freshest, most mouth-watering burger around, point your carnivore compass to R.F. Oac2Sullivanac2s Pub, in Somerville, Massachusetts.At Oac2Sullivanac2s, they fire up the grill for about 400 pounds of hamburger every week. These burgers are big. Each belly-busting beast is a half-pound of fresh-ground sirloin. To cook a burger this thick and juicy takes patience, and about 20 minutes. Frank Sullivan - Owner, R.F. Oac2Sullivanac2s Pub: acoePeople come in, and they get mad, but I explain to them, itac2s not like your everyday place, it takes time to cook. And if you donac2t like it, I say, ac~Iac2m sorry, thereac2s nothing I can do about it. Youac2re the one losing out.ac2Thereac2s no shortage of selection at Oac2Sullivanac2s. The menu offers over two-dozen types of burgers, all for about seven bucks. Frank Sullivan: acoeWe have every type of burger, thatac2s one thing we do... We have burgers with cole slaw on it, Cajun, we have honey mustard burger, Blue Cheese burger, I mean anything you want, we can basically make up.acThe Cape Codder is topped with fresh avocado and melted Swiss. The Black and Blue is a burger coated in fresh ground black pepper then grilled and topped with blue cheese.Itac2s a rare restaurant that will still cook a burger rare, but Oac2Sullivanac2s does it without fear.Frank Sullivan: acoeWe have people who just come in here to eat it rare. Most places now are hard to get a rare hamburger, Iac2m not afraid to serve it rare. Because I know, myself I eat it that way, I taste the meat myself, and I know itac2s quality.ac