Buffalo Blue Cheese Chicken Sausage Burgers with Cilantro Raita

This recipe, like most of the recipes I create, started with a sale.  Fresh Market had its chicken sausage half off with some pretty amazing-sounding flavors so I took advantage!  I knew the buffalo chicken would need something cooling.  A regular blue cheese dressing was out because it was already in the burger.  I LOVE raita and had all of the ingredients for it on hand.  Match made in heaven!

Raita

1/2 medium cucumber

2 teaspoons ground cumin, dry toasted

1 cup plain yogurt

1 clove garlic, peeled and minced

2 tablespoons fresh cilantro, chopped

Juice of 1/2 lemon

2 teaspoons salt

1 teaspoon ground black pepper

Burger

• 1 1/2 lbs. buffalo blue cheese chicken sausage, removed from casing
• 1/2 small onion, diced
• 2 tbsp. Frank's Red Hot Sauce (optional)
• One tomato, sliced
• 4 buns, toasted

Yields: 4 burgers

1. Combine raita ingredients.  Cover and set in the refrigerator.
2. Combine chicken sausage, onion and if using, hot sauce.  Score with the side of your hand to make four evenly-sized burgers.  Make them a little flatter than you would for a beef burger because they will plump a bit.
3. Cook in a skillet between medium and medium high heat for about 4 minutes on each side until browned and cooked through.
4. Drain burger.  Place on bottom bun, top with raita, tomato and top bun.  If you have lettuce, add that, too.

Results: This burger had just the right amount of spice for me.  I like medium spicy... hot enough to make your nose run a little but not enough to make your eyes water.  But Rashan could have had it much spicier.  We both loved it!  I served it with a side of blue corn tortilla chips that we dipped into the excess raita.  This is a quick and easy meal that would also be great for cookouts with people avoiding beef or pork.

2011, Recipes 96 & 97: Wild Mushroom-Cheddar Burger and Cole Slaw with Spicy Dressing

 Burger Recipe courtesy of Bobby Flay

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and stemmed shiitakes), chopped
• 1 small shallot, finely diced
• Kosher salt and freshly ground black pepper
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• 1 1/2 tablespoons canola oil
• 4 slices sharp cheddar cheese
• 4 hamburger buns, split; toasted, if desired (see below)
• Chipotle Ketchup (optional, recipe follows)

Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Results: Just okay.  It turns out I don't really like shiitake mushrooms.  Kind of chewy.  I used those and creminis.  The chipotle ketchup was AWESOME!! I should make it all the time!

Slaw Recipe courtesy of Tyler Florence

• 1 head napa or savoy cabbage, shredded
• 4 carrots, shredded
• 2 Granny Smith apples, thinly sliced
• 1 medium red onion, thinly sliced
• 1 cup pecans, toasted and chopped
• Leaves from 1 bunch fresh mint, for garnish

Dressing:

• 1 tablespoon Dijon mustard
• 1 teaspoon sugar
• 1 teaspoon ground chipotle
• 3/4 cup mayonnaise
• 1 lemon, juiced
• Kosher salt and freshly ground black pepper

Combine the cabbage, carrots, apples, onion, and pecans in a large bowl. Mix well with your hands and set aside.

In a small bowl, stir together the mustard, sugar, mayonnaise, ground chipotle, and lemon juice until blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Taste again for seasoning, then mound onto a platter and garnish with mint leaves.

Results: Surprisingly delicious!  I definitely did not expect to like a slaw with apples in it but this was amazing!  Both of us really liked it.  Oh and you know I don't like mint or pecans so I didn't use either in this recipe.  Shame on me but I just can't stomach buying mint anymore knowing I'll ONLY use it for this recipe.

2011, Recipes 78 & 79: Moose Burger with Baked Sweet Potato Fries

Burger recipe courtesy of The Hungry Cyclist

• 1kg freshly minced moose meat
• 1 onion, finely chopped 
• 2 garlic cloves, crushed
• 1 egg 
• 2 tablespoons soy sauce 
• 1 tablespoon chopped fresh basil (dried will not do!) 
• 1 pinch fresh thyme 
• 1 pinch fresh rosemary leaves, chopped 
• 1 tsp finely chopped fresh chilli 
• 1 teaspoon salt 
• 1 teaspoon freshly ground black pepper to cook: 
• a rasher of bacon for each burger
• to serve: buns, Canadian cheddar, lettuce, tomato and sweet relish

1. Mix all the ingredients together in a large bowl using your hands. Take a good handful of the mixture and shape into a thick patty, then flatten to about an inch thick and set aside while you make the rest of the burgers. 

2. Cook some rashers of bacon in a heavy frying pan until they have released their fat. Remove the bacon and set aside.

3. Place the burgers in the same hot pan and cook on each side for 3–4 minutes. The bacon fat will add a wonderful flavour. 

4. Serve each burger in a bun with a chunky slab of Canadian Cheddar, some sweet relish, tomato and lettuce.

Results: YUMMMMMMMY!!!  OMG these were so good!!!  I got the moose from a friend who knows a hunter.  It was grrrreat!  I will definitely eat moose again if given the opportunity!  I saw someone describe the flavor as similar to bison.  It wasn't super gamy.  It was just tasty.  I think you could take this method and apply it to ground beef or turkey and be quite happy with the results!

Fry recipe courtesy of Paula Deen

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder 

• Olive Oil, for tossing
• 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
• Oil
• 1 tablespoon House Seasoning
• 1/2 teaspoon paprika

Preheat oven to 450 degrees F.

Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Results: I put way too many fries on one sheet pan so not enough of them got crispy.  They could've used more seasoning, too.  But it was a good basic recipe.

2011, Recipe 76: Spicy Shrimp Burgers

I'd never had a shrimp burger before... honestly, I don't like shrimp that much.  It is too often overcooked and I just like other seafood much better.  I'll eat shrimp (most often mixed with meat or other seafood) but if there are other choices, I'll go with those first.  The seafood I don't eat?  Scallops.  I haaaaate scallops.  No matter how many times I try them, I just don't like scallops.


Back to burgers!  I decided to make shrimp burgers and they were... well... I'll tell you later.  To the recipe!


Recipe courtesy of Rachael Ray

• 1 pound raw peeled and deveined small shrimp
• 1 celery stalk with green, leafy tops, coarsely chopped
• 1/2 small to medium yellow skinned onion, coarsely chopped
• 1/2 green bell pepper, seeded and coarsely chopped
• 1 clove garlic
• A handful parsley leaves
• 1 tablespoon all-purpose seafood seasoning, found near fish department (recommended: Old Bay)
• 1/2 teaspoon cayenne pepper or 1 teaspoon hot sauce (recommended: Tabasco)
• 1 lemon, zested
• Salt and pepper
• 2 tablespoons extra-virgin olive oil, 2 turns of the pan
• 4 English muffins, sandwich size plain or sour dough flavor
• 1/4 cup mayonnaise or reduced fat mayonnaise
• 1/4 cup chili sauce or salsa or taco sauce
• Butter or Boston lettuce leaves

Divide the shrimp in half. Put half the shrimp into a food processor and grind it up. Transfer the shrimp to a bowl using a rubber spatula. Add the whole shrimp to the bowl. Add celery, onion, bell pepper, garlic and parsley to the processor and pulse-grind it into a fine chop. Add the vegetable mixture to the shrimp. Add half a palm full of crab boil seasoning, 1/2 teaspoon cayenne, lemon zest, salt and pepper to the bowl, to season. Stir the shrimp mixture to combine. 

Preheat a large nonstick skillet over medium to medium high heat. Add extra-virgin olive oil, 2 turns of the pan in a slow stream. Use a large metal scoop to scoop 4 mounds of shrimp burger mixture into the pan. Gently pat down to form patties. Fry patties 3 to 5 minutes on each side, until they firm up and the shrimp turn whitish-pink.


Split and toast the sandwich size English muffins. Mix mayonnaise and chili sauce, salsa or taco sauce. Place burgers on muffin bottoms and top with lettuce. Slather the top of the muffins with sauce and set in place.

Results: Y'all know I don't like mayo.  This is turning into a what Jameil doesn't like post.  Sorry!  Anyway, I used sour cream instead of mayo and it was delightful! You could also use yogurt.  I used regular buns as you see and romaine lettuce.  Now the shrimp are gummy when you bring them out of the processor.  I took the advice of a reviewer and added an egg which I think was unnecessary.  The panko suggestion from another reviewer was helpful.  These were delicious!!  I loved them!!  Great call, Jameil!

Bonus Recipe: Old Bay Seasoning
Recipe courtesy of Food.com

• 1 tablespoon celery seed (I used celery salt)
• 1 tablespoon whole black peppercorn
• 6 bay leaves (I just used 3)
• 1/2 teaspoon whole cardamom pod
• 1/2 teaspoon mustard seeds (I used ground)
• 4 whole cloves (I used ground)
• 1 teaspoon sweet Hungarian paprika
• 1/4 teaspoon mace (or allspice)

1) Place ingredients in a spice grinder or small food processor-grind well.

2) Store in a small glass. 

Results: Great!  I used it in my shrimp burger recipe because amazingly I had allll of these spices (and more), but no Old Bay. LOL  And I got to use my coffee grinder as a spice grinder for the first time.  The spices got EVERYWHERE.  Well all over the grinder.  I should definitely use it for coffee... except I don't use coffee.

Feed My Face, I'm on Vacay!: Day One

I went to see the McQueen exhibit at The Met and was simply amazed by that man. He was truly an artist, not just a fashion designer but an AR.TISTE. Almost scary.

Anyway, after being annoyed by everyone else who was in the museum, I was thisclose to calling the day a wrap. The rain was unrelenting, my feet were wet, my umbrella I just bought from some guy on the street had a hole in it and the day was just gray. I wanted some hot chocolate, sweats and tube socks. But I was in Manhattan. I was walking down 5th Avenue. I was walking down Madison and then Park Ave. It hit me that I am in New York City! I needed to make the most of my day cause guess what? I let the rain keep me indoors while in the DMV. Not this time!

As I made my way back to the front of the Met, I remembered I wanted a hotdog from a street vendor. For some weird reason, I ordered a jumbo one thinking that was more of a NYC move. That was dumb. It was a slightly bigger than the bun dog that tasted like any other hotdog I've ever eaten. Oh well, check it off my list.

Now I'm walking down 5th and I realize if I want something to eat, I'm going to have to get off this avenue. 5th Ave is lined with residences and then shops. An occasional boulangerie or nail spa but for the most part, golden gates and doormen.

I make my way towards Lexington where I saw more down to earth places like CVS and duane reade. I walk in city block circles, sometimes crossing the street and walking back the way I came. I didn't know where I was going and my GPS was tripping with the location of a specific restaurant I wanted. Oh well, I made a right on some street and found a Tasti-D-Lite. I think I saw C. Bradshaw eating there once so I got a sugar cone with french vanilla ice fro-yo.

It was so good. It was like eating cotton candy silk velvet. so smooth and rich and light at the same time. A whole mouth feeling in just one bite. It made my mouth feel good, a warm fuzzy feeling even though it was a frozen treat. Almost like a good red wine I guess.

Too bad he gave me a ish-ton on a tiny cone. I ended up throwing most of it away cause I just finished eating a jumbo hotdog. And I realized I didn't like cone. It doesn't get soft like cheapy-cones you get from the grocery store get.

I'm still sitting in the TDL trying to find the soft shell banh mi restaurant on my own (with GPS) and it's not working. I leave and start wandering aimlessly, looking down cross streets for something to grab my interest. I walk past a burger joint with no-one in line. OMG, this is Sha.ke Shack! It's on my list and I've heard talk on twitter abt this place! Wait, no line?!?! I'm there!

I get the Shac.kburger. What makes it a shackburger is the tangy mayo sauce they add. I think I would've liked more of the sauce but other than that, it was delish. All parts of the burger melted in my mouth. The bun was lightly toasted but still soft and almost croissant-ish; tear away gooey goodness. The hand made angus patty was to-die for. the fresh veggies were not overwhelming. And it was the perfect size. (Well, I did just eat a jumbo hotdog and a few bites of fro-yo so this statement should be taken with a grain of salt). Believe it or not, they use american cheese and guess what? IT WORKS! I would like to go back to try some of their other menu items like the frozen custard and the split hotdog. Y'all know i'm a whore for hotdogs.

If our friend B.BeyonceL-W was reading this, she knows she better take me to willie's weener- wagon before I know sumthing!!

So in the past hour, i've eaten three iconic NY foods. I'm good! I make it back to 86th and Lex and get so confused about which train to take. Uptown or Downtown? I just want to go to Brooklyn and all the signs are saying the same thing. It turns out I was supposed to cross the street to get to the BK bound trains... who knew?

I get on the right train and I hear the conductor announce "Grand Central Station". I jump up and decide to hit up the oyster bar! Why not!?!? This day will not go to waste!

I'm headed in the right direction!

It looks like a diner. But it's a raw bar. *swoon*

You seat yourself and the NYC equivalent of a wafflehouse waitress named Dottie tosses a paper menu printed that day at you. That's when I went to work.

Feed My Face!

So as you may or may not know, Z a g a t has a list of the 30 must-have foods in NYC this summer. Of that list, I chose 20 I'd like to try. Here are the ones I eliminated:

I crossed off 'a bucket of Corona's at the Frying Pan' b/c

1. I don't drink beer and

2. really? i'ma come to NY to drink something I can get ANYWHERE else?

I don't need to try the DitchPlains's mussels b/c I realize i'm not the biggest fan of them. I always get them rubbery. Send me oysters instead.

I don't want Gray's papaya drink b/c papaya may be the fruit I hate more than cantaloupe (but not more than guava).

I've decided to pass on a tiki drink from a place called Hurricane... if tiki drinks weren't invented in So.Fla, they were definitely perfected there.

I don't want ribs from anywhere above the Mason-Dixon, sorry Hill Country.

I'm not going to pay upwards of $12 for a yerbabuena ensalata which is nothing more than a dressed up caprese but instead of basil, they use mint (yech in food).

Starbux iced anything didn't make my list and neither did rosa mexicano's overpriced pom margarita (Which I happened to already have tasted whilst in DC).

I didn't add gownusyacht's 'beer and a burger' cause i already have a burger joint on my list and i'm kind of burgered out.

So what does that leave?

Black Forty's Crab Boil

The Bedford's Sangria

Big Gay Ice Cream Truck's Salty Pimp

Brookyln Farmacy's Egg Cream

Cafe Habana's Grilled Corn

CoolHaus' Ice Cream Sandwich

El Faro's Gazpacho

Grand Central Station's Oyster Bar's Oysters

Grimaldi's Pizza

Grom's Gelato

Luke's Lobster Roll

Mermaid Oyster Bar's Oyster Po Boy

Mr. Softee Ice Cream

Nathan's Hotdog

Nuela's Ceviche

People's Pops

Red Hook Ball Field's Huarache

Rouge et Blan's Soft Shell Crab Banh Mi

Shake Shack's Burger

Tacombi's Fish Taco

Zengo's Tequila Snow Cone

Also on my list is the requisite NY stuff. A hotdog from a vendor on the street and maybe a pretzel. I can live my life w/o eating pretzels so I'm not too pressed abt that one...

Stay tuned for the next episode of Feed My Face!

2011, Recipe 32: Crunchburger aka The Signature Burger

Recipe courtesy of Bobby Flay

• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 8 slices American cheese, each 1/4 inch thick
• 4 potato hamburger buns, split; toasted, if desired (see below)
• 4 slices beefsteak tomato (optional)
• 4 leaves romaine lettuce (optional)
• 4 slices red onion (optional)
• Horseradish Mustard Mayonnaise, optional (recipe follows)
• 4 handfuls of potato chips

Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.

Cook the burgers, using the oil and topping each one with 2 slices of cheese and a basting cover during the last minute of cooking. (See Bobby's cheese melting tip)

Place the burgers on the bun bottoms and, if desired, top with tomato, lettuce, onion, and a dollop of horseradish mustard mayonnaise. Pile on the potato chips, top with the bun tops, and serve immediately.


Horseradish Mustard Mayonnaise
You would typically find this sauce served alongside a thick cut of prime rib. The blend of mellow mayonnaise, pungent horseradish, and sharp Dijon mustard complements steak so well that it is no surprise that it does the same for a beef burger. A rich salmon burger would also take beautifully to the sauce. For a touch of extra flavor and color, try adding a few tablespoons of chopped fresh herbs such as chives, dill, or tarragon

• 1/4 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons drained prepared horseradish
• Kosher salt and freshly ground black pepper

Whisk together the mayonnaise, mustard, and horseradish in a small bowl and season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld. The sauce can be prepared 1 day in advance and kept covered in the refrigerator.

Makes 1/2 cup

Results: Pretty good. This is in the book Bobby Flay's Burgers, Fries and Shakes.  That man is serious about his burgers.  I can definitely dig that!  I must say I'm not a huge fan of American cheese.  But Bobby had a good rationale for using it so I went with it.  Still not a fan.  I just eyeballed the measurements on the horseradish mayo and needed more horseradish.  Rashan really enjoyed this burger.  I'm a total convert to doing nothing to the burgers but seasoning with salt and pepper.  Wow.  Potato buns are way too expensive and I don't believe in tomatoes outside of summer.  Those are the only modifications I made.  Oh yeah and y'all already know I don't do raw onion.

Recipe 11: Chicken Burgers

I combined two recipes again... One from Food Network, the other from Allrecipes.com

• 3 tablespoons grated sweet onion (or finely, finely minced)
• 2 teaspoons minced garlic
• 1 cup fresh sliced mushrooms
• 1 carrot, chopped
• 1 pound ground white meat chicken
• 1 cup coarse to fine fresh bread crumbs
• 1/4 teaspoon cayenne pepper
• 3/4 teaspoon coarse grained salt
• 1 teaspoon dry mustard
• Cracked black pepper
• 1 teaspoon olive oil

Saute the onion with the garlic first, then the bell pepper, then the mushrooms, tomatoes and carrots, all to desired tenderness. Set aside and allow all vegetables to cool completely. 

Place chicken in a mixing bowl. Using a rubber spatula, fold bread crumbs, veggies, cayenne, salt and pepper. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side. Serve immediately.

Results: I also added a bit of dry mustard.  These... these right here??  AWESOME!! The veggies give it great flavor and moisture and really make 1 lb. of meat STREEEETCH!  Do the carrot!  You could also add some peppers.  Man I could talk about these burgers ALL.DAY!  So so good!  I put leftover blue cheese dressing, feta, baby spinach leaves on them and served with a side of hand curled previously frozen but really delicious curly fries.  YUMMYYYYY!!

2011, Recipe 8: Blue Cheese Bacon Burger

This Bobby Flay recipe is from his Burgers, Fries and Shakes book (Christmas gift!).  A.ma.zing.  I couldn't find the recipe online but here are the basic things you need to know: use ground chuck, MAKE THIS BLUE CHEESE SAUCE-- DO IT!!!!, and do nothing to the meat other than salt & pepper each side of the burger...

Say what?

*scratches head*

I was so skeptical.  I was like, how on earth do you get a tasty burger by just doing that.  Y'all.  So, SO incredibly delicious.  For no reason!

Results: AMAZING!  I was so proud to call myself a cook with this one!  I used his fries and seasoning recipe, too but decided not to count it since it was very close to how I have done oven fries for a while.  Delicious, though!

Pork and Chorizo Burgers with Green Chile Mayo

Recipe courtesy of Emeril Lagasse
Note: Don't let the length of this recipe dissuade you. It's very simple.

• 1/2 pound chorizo, outer casings removed, cut into 1-inch pieces
• 1 1/2 pounds ground pork
• 1 tablespoon minced garlic
• 2 teaspoons Worcestershire sauce
• 1 1/2 teaspoons Essence, recipe follows
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 4 large hamburger buns, or 4 (6-inch) lengths French bread, split in half crosswise
• 1 cup coarsely grated pepper jack cheese, optional
• Green Chile Mayonnaise, recipe follows

Preheat the grill to medium-high.
Place the chorizo in a food processor and process until finely chopped (sausage should appear crumbly.) Transfer to a large bowl and add the ground pork, garlic, Worcestershire, Essence, salt and cayenne and mix gently but thoroughly, being careful not to overwork the mixture. Form the mixture into 4 (1-inch) thick patties, about 8 ounces each, and place on the grill. Cook to desired doneness, about 5 minutes per side for medium. (IS HE SERIOUS? WHO UNDERCOOKS PORK?) During the last 2 minutes of grilling, toast the buns and sprinkle the cheese over the tops of the burgers, if desired, and cook until melted.

Transfer the burgers to the bottom of the buns and place on plates. Generously top each burger with 2 tablespoons of the Green Chile Mayonnaise and place the tops of the buns over the sauce. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

Green Chile Mayonnaise:
1 cup good-quality mayonnaise (homemade is best)
1 teaspoon minced garlic
1 poblano pepper, roasted and peeled
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
In the bowl of a food processor, combine the mayonnaise, garlic, poblano, and lime juice and process until smooth. Season, to taste, with salt and pepper.
Yield: about 1 1/2 cups

Results: I know it seems like a lot but it really wasn't that much.  First I roasted my poblanos.  As they roasted, I created the essence.  Then I made the burgers.  As the burgers grilled (on my grill pan), I made the mayo and toasted the buns.  I used cheese slices instead of shredded cheese.  Less messy.  I also upped the amount of minced garlic in the burgers because I was out of powdered garlic.  You can use Creole seasoning if you don't have the spices to make the essence.

This was really good.  Rashan was over the moon over these!  Like could NOT stop talking about them!  It was pretty funny.  I liked them but he said he loved them more than me at that moment.  Side eye.  I should knock your burger on the ground!  But I try not to waste food.

Restaurant Review: Humperdink's

We know I don't eat beef, but when in Rome...

Walking distance from my hotel is a sports bar named Humperdink's. The patio is lined with Dallas Cowboy pennants so you already know I was feeling the place. I apparently walked in the back entrance, the restaurant and cafeteria (?) part. I walked thru and saw the bar...

1. It's Arlington's Tallest Bar. The ceiling went on forever. I think there's a loft where they brand Philly fans with lone stars...

2. GINORMOUS flat screens EVERYWHERE.

3. If I was in a drinking mood, I would've been in heaven. The extensive bar was not only tall but wide. It.went.on.forever.

When I stopped gaping, the bartender asked what I wanted. I asked what does he recommend and that's where we start.

Extreme Dallas Burger

That thing was HUGE. I really think it was a pound of Texas beef that shrunk ever so slightly to 3/4 pound of medium well goodness. Kaiser bun, mayo, cheddar cheese slices, lettuce, bacon, and sauteed mushrooms.

I know you're reading and thinking, "Nothing special" but I had the bartender use Kobe beef accredited by the KBA on my joint.

MOUTHWATERING.

Aside from Stamps in Mississippi, I've never had a burger so good. Only ONNNNNE thing would've made it better: BBQ sauce.

Also, my only qualm was the size. It was ignorant big. After taking a careful look at the menu, I should've ordered the Dallas Burger, not the much bigger extreme version. But the oz sizes weren't listed so I didn't know any better.

I plan on going back to order the rio grande burger with guac, pico de gallo, and pepperjack!

Atmosphere: A+ (It gets the plus for the Cowboy 'nalia)

Menu: B (way too much going on. no sizes or descriptions)

Food: A+ (best burger this side of the Mississippi!)

Portions: A (There is such thing as too much)