Gourmet Burgers, Longwood

Last Friday I had lunch at this burger restaurant in Longwood. I had a Pineapple/Swiss stuffed burger for $7 (Soda and Fries were an extra buck fifty). The reason you inwardly stuff the toppings in a burger is to keep it moist. This technique is frustrated when the cook presses the life out of the burger. It was burnt and dry. The stuffing was oozing out of the meat. A few things saved this meal from being a complete waste. The cook seemed well intentioned. I think he was just trying to acellerate the laws of thermo-dynamics to get the burger to the customer. Also, the fries were good and the waitress had a good personality and was nice to look at (in fact I believe she's the only reason the 5 other customers were there). The place seats abot 20. They said they were going to stay open until 2am to feed the drunks from a nearby club that is opening today. There's no decor. I guess the burgers ate up all the "gourmet". The "poor country" style AC units couldn't keep up with heat. They also served dogs and some latin themed entrees. They still have a way to go before they earn their name. A burger is not "gourmet" because you create some odd (actually pretty cliche) combos and print them on a menu. Little things like ingredients and preparation define the term.