I’m one of those people who enjoy being pampered with multiple courses served by armies of waiters in cruise ship dining rooms. But at some point on every cruise I find myself craving something simple — like a good burger. Apparently, I am not alone.
New Cruise Ship Burgers
Celebrity chef Guy Fieri’s big burgers are all the rage on select Carnival Cruise Lines ships, where Guy’s Burger Joints serve up more than 1,200 burgers per day, per ship. Gourmet burgers – made with Black Angus or Kobe beef – are featured at Waves on Oceania Cruises ships.
Now enter Holland America Line into the burger scene. On its 15 ships, the line is rebranding its popular Terrace Grill as “Dive-In at the Terrace Grill,” and introducing a new menu featuring signature burgers, plus hot dogs and fries.
The first ships to get the new gourmet grill concept are Eurodam, Amsterdam, and Maasdam. Other ships will have the Dive-In experience by the end of the summer.
The signature burgers are hand-formed and feature a “secret” Dive-In sauce (of course!). The beef patties are served on a roasted brioche bun.
Holland America has also gotten creative with toppings – and dive-focused names. The Gainer comes with a mound of crispy frizzled onions; The Cannonball with Gouda cheese, applewood-smoked bacon, and sweet caramelized onions; and if you want a simple topping of cheddar cheese, ask for The High-Dive.
There are also non-beef options including The Back Flip, which is a chicken breast burger topped with guacamole. For vegetarians, The Freestyle is a vegetarian burger with grilled Portobello mushroom topped with melting Gouda and cheddar cheeses, avocado, and Dive-In sauce.
The featured dogs are Nathan’s Famous all-beef franks, which are served in poppy-seed buns. Have a simple dog or try The Dive-In Dog, topped with American-style mustard and a mound of crispy frizzled onions; The Dog Paddle with sauerkraut, crispy bacon bits, and German-style mustard; or the Dunkin’ Dog with cheese sauce, pickled jalapeños, and chopped red onions.
Fries can be ordered three ways: traditional, topped with Dive-In Sauce, or smothered in cheese sauce.
For anyone concerned that the passenger-favorite Taco Bar near the grill is going away, it’s not. You can still make your own taco with handmade tortillas or hard shells and a selection of meat fillings and condiments, which, by the way, no one will notice if you sneak some onto your burger or dog.