The "Great" burger preparation at CJ's.                         Pam and owner Hope Hagan            Marty Stewart, Chey Wesley & Hope Hagan

I thought I had eaten just about every kind of burger known to man or woman... and have had some pretty good ones, too.  And then, I had CJ's.  My colleague, photojournalist Tim Hamilton, a food aficionado as well, ferreted this one out.  Hard to believe he could know about something this divine and I didn't.  He told me I had to try one.  There are currently two CJ's Burger locations but a crystal ball is telling me they're something certainly worthy of a franchise.  And I'm like the newest owner of the original location, Hope Hagan, confessed of her initial belief  - I thought - a burger is a burger.  Boy was I wrong! The Interstate 40 location in Russellville had me hooked right away.  Now every time an assignment lands me anywhere in the vicinity,  CJ's is a must.  Hagan is a 20-year pharmaceutical veteran... and decided to relocate to Russellville where her brother-in-law and sister had opted for a career-change also.  Hagan said she'd never thought about going into the restaurant business... but her family made her a believer and she bought the original location at 624 Knoville Avenue. 

When I decided to feature CJ's, although my experience was at the Interstate restaurant, the newer of the two establishments, I wanted to go to the home where it all started, on Knoxville, an industrial area in the city of Russellville.   I also learned that this burger joint with its unique offerings had equally unique beginnings.  It was a former car dealership until Hagan's sister and brother-in-law decided a go at the burger business...  one that would serve exceptionally fresh meat and trimmings; they grind their own burgers from a side of beef each day... along with hand-picking and hand-cutting the vegetables that go on them.  Hagan says they're careful to prepare and store meat and veggies separately in order to prevent cross-contamination. . 

Their french fries are cut fresh, in-house, using a manual slicer - Hagan says that way they can inspect each potato.  Nothing but the best for customers who have come to appreciate the consistent quality and taste and who don't mind paying a little extra for an extra special burger.  CJ's also offers delicious beer-battered onion rings - not made in-house, but tasty just the same. 

The "Number 1" is a classic - 5 1/2 ounces of meat that's gone through the grinder, then a process called scooping and rolling,  followed by squeezing and rolling before its placed on a grill, pressed down and cooked to perfection using a special seasoning recipe only Hagan, her brother-in-law and sister know.  When the juicy patty is almost done, it's topped with a slice of sharp cheddar cheese that's melted over the burger like a glove-fitting yellow cap.  If that's making you hungry, wait until you hear this:  you have your choice of trimmin's - crinkle-cut pickle slices, red onion, lettuce and tomato.  If you want to jazz it up a bit, add a slice of thick hickory-smoked bacon and ask the cook, Marty Stewart,  to grill your onions and mushrooms, throw on a few slices of jalapenos... and you'll have a burger so packed with flavor, it will explode in your mouth.   Have a super big appetite? -  You can double and even triple the patties.  (I want to see you down those)

But here's where I thought I'd truly gone to hamburger heaven.  I tried a grilled pork tenderloin that had gone through the same grinding process as the beef... and I declare... I may like that even more than I do their regular burgers.  

Desserts are limited to shakes, malts and floats - my favorite - the peanut butter chocolate variety.  Hagan says they are exploring other potential options.  (I really don't know who has room for dessert anyway, after one of those delicious burgers)

 If you're wondering about the name?  C- stands for  Courtney and J- for Jared, Hagan's niece and nephew.   Great atmosphere for families and the restaurant offers kid's meals.   They boast of using no additives and no fillers. 

CJ's voted "Best of the Best" for 2009 in the Russellville Courier.  BTW, you can only get the pork tenderloin at the Knoxville location.  Worth the trip to Russellville or a stop-in if you're in the area.  I'm already craving CJ's!!!!!  They don't tout themselves as gourmet, but I do!

CJ's hours of operation:  Monday - Thursday 10: 30 am - 8 pm; Friday - Saturday 10:30 am - 9 pm.  Price range:  $5-8 dollars.  Address:  624 S Knoxville Ave, Russellville - (479) 968-1100

Credit Cards Accepted

Website:  www.cjsburgers.com