I have always had a good experience at Boogie Burger, although parking and seating can be a bit difficult during evening hours, especially on the weekends. They have many burger permutations to choose from, and are well-priced. Their milkshakes are also delicious!
My favorite burger, however, is at Traders Point Creamery. They are an organic dairy farm, and all of the meat is 100% grassfed. Its not exactly swanky, but not a burger stand either, as the eatery is in a renovated barn (quite beautiful). I think it is 10-12 for the burger, with a side (get their cottage cheese!).
I have also heard the Tie Dye Grill (eastside) is good, although I haven't been. It's kind of a biker scene. Also on the eastside is the Golden Aces Inn, Indiana's oldest Irish Pub. Not a great neighborhood, but very good prices.
Hope this helps!
After seeing this episode, I immediately set out to make these. I use my standby brownie recipe (quite thick) which is the first result if you google "best brownies". I make a double batch. However, first I make a batch of fleur de sel caramels, using a recipe I pulled from Epicurious. I use a large pan (9 X 13) lined with parchment, then fill this with the caramel and let it cool. It doesn't have to be completely cooled, but it is easier to work with. After that cools sufficiently, I use the same pan and parchment (you can set the caramel aside on a cooling rack) and make the brownie batter. I cook about half of it in the oven for about 15 minutes, then layer the caramel and rest of the brownie on top. It takes around 20 minutes to finish cooking, but of course that is approximate. You can tell when it's done by simply doing the fork test to the caramel layer. Usually I have some caramel oozing out the edges, but those pieces are always the best!
I have made the brownies this way many times with perfect results every time. The caramel doesn't sink, and the brownies are cooked through but still dense and fudgy. They're dangerous to have around though so I usually share the bounty with my coworkers. I have found it is best to chill them, then remove them and cut them with a sharp knife on a cutting board when they're cold. You can get really pretty lines and see the caramel all the way through. With this recipe, you are virtually guaranteed caramel in every bite!
Hope this helps!