![](https://unvegan.com/wp-content/uploads/2017/08/little-daddys-1-290x193.jpg)
One of the greatest regrets of my life is failing to capture a better picture at lunch at Little Daddy’s. You see, Little Daddy’s is a Greek-style diner in Southfield, Michigan, with locations in Taylor and Bloomfield Hills as well. It’s kind of like a Coney Island, but more Greek, which means they serve up saganaki. Saganaki is not a misspelling of the Japanese city of Nagasaki. No, it is a flaming cheese.
And so when I looked at the menu and found something called the Flaming Opa Cheeseburger, I was excited as a little kid. That’s because “opa!” is what the staff yell out when the cheese gets lit on fire. So as they brought out the dish to flame up my cheese, I was too excited to get my camera out and snag a picture of my flaming cheeseburger.
![](https://unvegan.com/wp-content/uploads/2017/08/little-daddys-2-290x193.jpg)
But it’s not the process that matters as much as the burger itself. And as you can tell by the picture up above, this was one sexy burger that I had to put together myself the way it was served. It may not look like a lot, but the combination of these flavors worked in a delicious way. Due to the flaming, the cheese has a bit of a crispy crust to it, adding a texture element, and is also melty without melting quite to the level of your typical sliced cheeses. Plus, to put the flame out they use lemons, so there is a tart/sour kick to the cheese as well. Finally, there were the juices left behind in the dish that made for a great sandwich dipping sauce on occasion.
Was the burger patty itself anything special? No, not really. It wasn’t anything to complain about either – along the lines of what you would expect from a burger at a diner. But what really matters is the fact that Little Daddy’s made the bold, yet amazingly simple move to add saganaki to a burger and the world is a better place for it.