There are no adjectives to describe the burgers at Grandpa Mischeaux's, arguably the best burgers in the city. There are only facts: 1.2 pounds of ground beef before cooking. After cooking, 1.15 pounds. Six inches in diameter, outsizing the Texas toast it sits upon, which is practically as big as proprietor Byron Mischeaux's storefront shack itself. Presented in a humble takeout container, topped with lettuce, tomatoes, pickles and mayo. From its humongous pit in the back, Grandpa Mischeaux's also serves up all the barbecue classics (ribs, wings, snoot, pig ear, tripe) at ridiculously low prices. A cheap-eats treasure on the north side.