Flavor-Packed, Restaurant-Quality Texas Burgers

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Texans are known in the culinary world for their ability to create powerful flavors in meats. That’s a good explanation for why this Weber recipe for Texas Burgers is one of the all-time favorites in our house. This has become one of our favorite ways to season our burgers, no matter how we cook and top them. We’ve used this blend of seasonings for burgers cooked on the grill and in the oven, and we’ve now topped these delicious sandwiches with more varieties of toppings than makes sense to list here.

What makes this combination so good? It all starts with just a little bit of kick. You don’t want to give your burgers a funny taste that strays too far from what beef tastes like. But you don’t want a bland burger with no flavor. This blend is just the right amount of taste without going too far.

So far, my favorite way to top these burgers is the assortment you see in the picture above. A few pieces or a small bed of shredded lettuce, a hunk of fresh-sliced cheddar cheese and the desired amount of your favorite barbecue sauce. Per my experiences as a Texas barbecue consumer, I’d suggest a sauce that’s a bit more smoky than sweet, but not one that’s heavy on vinegar. Honestly, one of my favorites for this recipe is Heinz’s Kansas City BBQ Sauce, right out of the bottle. Top off your burgers with a couple of pickle chips for an extra little crunch if you like.

Most importantly though, be sure you can enjoy the flavor of your beef. Here’s how you can do that. The yield for this recipe is 4 burgers.

Ingredients

1.6 pounds of fresh ground beef (I like at least 80-20, and 90-10 is even better)

1 tablespoon chili powder

½ teaspoon garlic salt

4 hearty buns (I like Brioche)

12 pickle chips

BBQ sauce (of your choice)

4 pieces of freshly sliced cheddar cheese

lettuce (small pieces or leaves to shred)

Process

1 – The most important step is to blend your own burger meat and hand-patty the burgers yourself. The best burgers I’ve ever had – at home or in a restaurant – were clearly hand-pattied. So get your hands dirty and mix your beef, chili powder and garlic salt together. Start by tearing the ground beef into small pieces in a bowl, then top with the seasonings, and finally incorporate by hand.

2 – Once everything is nice and mixed, divide the meat into four equal amounts (if you want all of your burgers to be the same size) and roll each one into a ball. Then, if you don’t have a burger press, use your hands to press the burgers into patties less than an inch thick (any thicker and cooking will take longer and be more difficult to gauge).

3 – Cook your burgers with your desired method and to desired doneness, either on a grill, stovetop or in the oven. I prefer using the oven method – cooking them in an aluminum foil packet – and seeing all of the grease that drains off. You end up with a well-cooked burger that maintains its juiciness without all of the fat. The oven process can also be ideal to save time and hassle with the grill, and if you cook the meat in a packet to catch the juices, you won’t have a dirty pan or grill grate to clean up later.

4 – Lightly toast your buns, then top with your burger patty and a piece of cheddar cheese. Put your burger and cheese in the microwave for 20-30 seconds to melt the cheese perfectly and re-soften the now-toasted bun (this is a trick I like to use to toast a bun and then remove any excess crunch…I don’t like a toasted bun that creates all of the pieces that fall off, meaning parts of the bun I don’t eat).

5 – Add the lettuce and top with the barbecue sauce and pickles and serve.

We’ve tried a lot of burger combinations at our house, but this simple two-seasoning, hand-pattied option has become our go-to method for a delicious homemade burger. And if you’ve read to the very end, I must leave you a golden coin of information that may be the best part of all. The recipe above costs me less than $2 per serving, without sacrificing good meat, good bread, fresh cheese and other ingredients for toppings. Good luck finding a $2 burger this good at any restaurant. (I suggest you try this recipe instead!)

Foodie Travels: Burger Bar, Bristol, Va.

This was the last place legendary country musician Hank Williams Sr. was seen alive. At least that’s how local lore tells the story.

Burgers on the menu bear the names of some of his most famous hit songs.

And the restaurant sits just a few paces from the Virginia-Tennessee border, which runs right down State Street in historic downtown Bristol, the designated “Birthplace of Country Music” (there’s a museum in the city).

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Burger Bar, which was been here since 1942, has embraced the legend that Hank Williams turned down a bite to eat at the restaurant years ago, only to be discovered dead in the back seat of his car on up the road in West Virginia. And they have embraced the classic diner feel—and the delicious homemade burger, fries and shake combination that accompanies the territory.

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Whether you like mushrooms, onions and cheese (the Hey Good Lookin’), barbecue sauce, onions and cheese (the Move It On Over), or a number of other combinations, you’re sure to enjoy the ½-pound burgers you’ll find here. They’re juicy, perfectly thick and enhanced by the variety of delicious toppings.

And the sides that can accompany your sandwich are just as exciting as the main course itself. How about some parmesan fries with several dipping sauces? Or would you rather have sweet potato fries with a sweet, creamy aioli for dipping?

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If you save enough room, you will have to narrow down your choice of milkshake. There’s something for almost any flavor preference. Truth be told, we couldn’t manage a milkshake during our first visit. The meal filled us up…and we had water to drink.

This is the type of place where you can sit at the counter or choose a table. It’s also the kind of place where you can tell the locals are well-known by the wait staff, but there are an equal number of tourists crossing the foodie stop off their list. We saw people taking pictures of each other with the restaurant menus during our visit.

With plenty of history, plenty of flavor, and fast service from a kind and helpful staff, you’ll enjoy Burger Bar, whether you’re visiting Bristol itself or just passing through on your travels along Interstate 81 through northeastern Tennessee and southwestern Virginia.

Be sure to check out the newspaper coverage of the Hank Williams legend on the walls, and if you eat at the Burger Bar let me know which Hank-inspired sandwich you choose.

Burger Bar

8 Piedmont Ave., Bristol, VA

theoriginalburgerbar.com

Foodie Travels: The Flying Pig, Shelby, N.C.

In any part of American barbecue country, announcing a favorite produces instant disagreement among supporters of other choices. Here in Cleveland County, N.C., the frontrunning favorites are a pair of legendary Bridges-named establishments that have successfully served customers for decades. And as much as both of those restaurants deliver unique meat, side and atmosphere experiences, I believe I have a different favorite than most of my neighbors.

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The Flying Pig on N.C. 150 between Shelby and Boiling Springs sits in a small, unassuming building across from the local airport. It’s part of the landscape enough that some people pass it not realizing it serves up delicious barbecued pork, chicken, brisket, red slaw and some of the meatiest ribs I’ve ever eaten.

When you drive past Flying Pig during the morning hours, you see smoke rising from the back of the joint. If you come back at lunchtime, there’s often a big enough crowd in the parking lot and in the dining room that your choices for spaces are limited. Don’t be fearful or fooled though: the service here is always fast, even at the busiest times. And if you do have a bit of a wait, it’s absolutely worth it, and here’s why.

A few things that set The Flying Pig apart from the local and regional competition. One, it’s all about the delicious flavor of the meat. You won’t get a meat drenched and swimming in sauce when it comes to your plate. You get a pure, flavorful meat, no matter which you choose.

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Two, you get plenty of sauce in the form of three individual and unique choices that come in cups to your table. You can enjoy sweet, sour or spicy. My favorite is the sweet, which reminds me of a reddish, transparent sauce you’d find alongside chicken in a Japanese restaurant.

And three, this eatery maintains a bit of “best kept secret” off the beaten path.

The first time I visited The Flying Pig, I entered at an “off time,” later than the early dinner crowd and on a weeknight. The owner gave me the royal dining treatment, explaining how everything is freshly made, sharing the specifics of the different sauce choices and even offering a chance to look through a barbecue book that chronicles some of the most unique and celebrated BBQ restaurants in the region.

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I’ve recommended The Flying Pig to colleagues at multiple employers, to old friends coming through Cleveland County and wanting to know where to get the best barbecue, and to people who find out just how much I love food and want to know where I like to eat. I highly recommend The Flying Pig to you, too.

While the “big boys” on the local “Q” scene are certainly purveyors of delicious meats, sides, sweet tea, desserts and a hometown restaurant scene, there’s nothing that beats walking into this place, biting into plentiful, flavorful meat, getting a greeting from the owner and always being encouraged to come back again. And you get all of these treats for about the cost you would expect for barbecue (less than what you would expect to pay for expertly crafted brisket and ribs).

There are a lot of places in our part of the world that serve outstanding barbecue, but there’s not one that does it any better than The Flying Pig.

The Flying Pig

901 College Ave., Shelby, N.C.

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Cheeseburger with Homemade Cherry Cola BBQ Sauce

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(By Matthew)

My favorite cheeseburger hands down is a basic burger: maybe something with cheese, lettuce, tomato, a little mayo. That’s usually what I seek out the first time I’m visiting a spot known for its cheeseburgers. Next on the list after the “classic” version is some version of barbecue cheeseburger. I love the combination of meat, bun, cheese and barbecue sauce.

My taste for barbecue sauce on cheeseburgers is why the “Bronco Burger” was an attractive option when we recently planned a cookout at our house.  The Bronco includes, among other delicious features, a homemade cherry cola barbecue sauce that offers a bit of a kick. The accompanying mozzarella cheese provides a cool down effect that pairs nicely with the sauce.

This burger recipe was a fun one to make alongside Molly. As I grilled the burgers in the backyard, she made the barbecue sauce in the kitchen. Let’s dive right into what you’ll need to make your own Bronco Burgers, along with the process for putting the burgers and sauce together.

Burger Ingredients

1.5 pounds ground beef of your choice

1 teaspoon ground cumin

1 teaspoon prepared chili powder

1 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Sandwich Ingredients

mozzarella cheese of your choice

hamburger buns

sweet onion slices

dill pickle chips

Barbecue Sauce Ingredients

1 tablespoon butter

1/2 cup chopped onion

1 tablespoon chopped garlic

1.5 cups ketchup

1.25 cups cherry Coke (or your preferred cola)

1/4 cup light brown sugar

1/4 cup cherry preserves

1/8 cup red wine vinegar

1 teaspoon cayenne pepper

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Sauce Directions

1. Melt butter in pan

2. Add onion and garlic and saute.

3. Whisk in remaining ingredients.

4. Bring to a boil on medium-high heat. Cook until mixture thickens.

The sauce will take you about 45 minutes. It takes a while to thicken in some cases.

Serve warm.

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Putting your burgers in the fridge or freezer to get them nice and cool before putting them on the grill will help them hold together better as they cook. This is especially important if you’re cooking with fresh ground beef.

Burger Directions

1. Mix your cumin, chili powder, onion powder, salt and pepper into your meat.

2. Patty out into the size of burgers you’d like to eat.

3. Use your fingers to make an indentation in the centers of both sides of the burger patties to prevent them from forming a dome as they cook.

4. Refrigerate your burgers until you’re ready to grill them.

5. Grill until burgers are done as you desire.

6. Arrange burgers with cheese, pickles and onion on your buns and then top with preferred amount of barbecue sauce.

 

Molly’s Take: One step is left out of this phenomenal burger recipe: Enjoy! The sauce is killer and, despite the time it takes to cook, surprisingly easy to make. Drizzled on top of a perfectly-seasoned burger bursting with flavor and combined with the smoky taste and the texture of mozzarella, all sandwiched between a solid, fresh bun — this sauce is the microphone that makes that burger sing. Add in some pickles and onions and you’ve got a flavor explosion the likes of which I’ve never had at home in a homemade burger. In other words, if you’ve got a minute and a hot grill, try this and tell us what you thought.

Matthew’s Take: These Bronco Burgers are as tasty as any barbecue-sauced cheeseburgers I’ve had, and it’s all because of the barbecue sauce. The spice mixture that goes into the patties has its own role in this #FoodieScore experience, and the mozzarella cheese, pickles and onions create a nice mixture of textures and flavors, but it’s the homemade sauce that provides the lasting impression. And the best part? You can refrigerate the sauce and continue to use it on pork, chicken and other foods for a few weeks after making it. This is a winner if you like barbecue cheeseburgers. I give this one an A for taste, an A- for cost (you may have to buy some spices and items you won’t have on hand), and I give it a B for ease. The sauce took Molly some time and attention to cook. But hey, that’s the point. It wouldn’t be the same with a bottled barbecue sauce.