The burger from Graze is tall with fried shoestring onions and bacon, but will still fit in one's mouth without too much squeezing.
We've been following the chronicles of Beaufort's burger scene, which has remained relatively calm in the massive arm race that is deluxe burger (with the notable exception of Wren's 14-ouncer mouth burster), but the restaurant standard for the last few years has been bigger and fancier is better.
Writing for the Charleston City Paper, Robert Moss is saying enough is enough.
Individually, each of the ingredients composing the burger are excellent. Put together, they fight like cats and dogs. Perhaps it's because you have to work too hard to get the full assembly into your mouth, squeezing the bun and stretching your jaws as wide as possible. The cheese never seems to be melted all the way through, and toppings are always falling off left and right. Even with the moistness of medium-rare ground beef, such burgers can often seem dry, perhaps due to the excessive amount of bun that gets in the way.
It's a sentiment I'll agree with, often a dozen dollar burger fairs far less tasty than a few dollar greasy mushy burger from Five Guys. And kudos to Breakwater and Maggie's Pub for using good ingredients at reasonable sizes prepared well.