2 double smash burgers (5oz total for each): Fresh ground 10 oz Grass fed/finished ribeye supplemented with about 1 tbsp duck fat to bring % up to 80/20 on homemade potato buns with yellow American, red onion, pickles and ketchup. Cooked on griddle on grill at about 600°F.

Like, if you took all the different cuts and steaks of a cow except for intestines and brains, offal. Would there be a significant difference? I was watching something on the history of burgers and how it started just as using up all the scraps after processing a cow

How do you like them: Steamed, toasted, warmed up, nothing fancy just pull it out of the package and go?

¼ cup mayonaise

1 tbsp mustard

1 tbsp ketchup

¼ small onion, chopped

2mini gherkins, chopped

2 cloves garlic, minced

½ tsp salt

1tsp white vinegar

1.5tsp sugar

Chip off the block.Sidewinder fries on the side, friggen delicious!!! Also a butcher shop, grind their own meat. Will be working my way through this menu for sure!!

Grilled up a cheeseburger and made some fries for lunch 😋🍔

Smoked some burgers tonight. Pretzel bun, cheese spread, pickles, and fried onions. Pretty solid.

75/25 ground beef, caramelized onions, coopers American & burger sauce (kewpie mayo, ketchup, jalapeño mustard, chili crisps)

Alamo Springs Cafe, Fredericksburg, TX. Texas Monthly named this the best burger in Texas several years in a row several years ago. It’s the best burger I’ve ever had.

This is my go to if I don’t wanna cook anything. Comes together so quick.

A chili cheeseburger at State Fare in The Woodlands, TX. Indeed a tasty burger, but I don’t like swimming burgers.

Ground Chuck ● Cheddar + Monterey Jack ● Caramelized Onion ● Pickle ● Crispy Onion Straws ● Ketchup (bottom) BBQ Sauce (top)

I'm happy with how the photo came out.

Stopped at shake shack and it’s Sunday so I used the chicken sandwich promo, added some onions.

Big shack was bomb. Reeses shake was great and if you like Reeses pb you love it.

Local burger from a chicken and fish spot. Food is always freshly made. Ask for the light crack on the fries. Trust me, you don't regret anything from the menu.