At Southern Burger Co, we believe that burgers are an
art form. Not to get too poetic, but a good burger has a lot in common with a
sonnet. Each has a set structure to
support almost infinite creativity. In a
burger’s case you start with two buns, a patty and the toppings. In a sonnet’s
case you start with a set rhyme scheme and number of stanzas. Where you take
your burger or your poem from there is up to you.
When we started Southern Burger, we knew it was important to
start with those essential elements and make sure they are exactly right. As we
learn from experience about the art of a great burger, we’ve made a few
changes. You might have read our last blog post about our new Niedlov’s buns. Their
shape inspired us to make our patties broader for crispier edges and a dense
juicy center, all with more room to pile delicious condiments. For veggie
lovers, we’ve honed an amazing, unique eggplant cheddar veggie burger that’s
every bit as good as a meat patty.
Most everyone knows the basic burger toppings—ketchup,
mustard, mayo, lettuce, tomato, and maybe a slice of cheese. We decided to give
each one the attention we pay to our burger patties and buns. If we’re serving
fresh, healthy 100% Ground Chuck, premium Jenni-O Turkey, nitrate-free bacon, and
Clifty Farms Pork, that the condiments we put on it should be just as quality.
That’s why we make our own in-house from scratch with no high fructose corn
syrup.
We go through five gallons of our house ketchup a week! We
also make our own mustard, ranch, buffalo ranch, curry ketchup, and Southern
sauce. Our pimento cheese is made in house, and if you can’t get enough we also
sell it by the pint. Our very favorites, though, are our one of a kind Bacon
Jam and Habanero Jam that really push our burgers to the next level.
Our other condiments still get the same level of thought and
love when it comes to where we source them. We serve Duke’s Mayonnaise, a
fiercely loved Southern classic. Our pickles are made by Wickle’s, a little
Alabama company that makes their pickles according to a 70-year old family
recipe. We use Red Oak lettuce because it has better flavor and can stand
proudly with the other ingredients, and order our kale from Fall Creek Farms. If
we don’t make it ourselves, we find someone who puts in the care and attention
we think is necessary for every ingredient.
As you can see, we take the art of the burger very
seriously. Though the components are familiar, each and every one has been
carefully considered and given the utmost attention. We want every part of the
burger to be just right, recognizable and yet unlike anything you’ve ever had. That’s
our mission at Southern Burger, and every day we come back to the kitchen to
fine tune our craft and serve up the best burgers the South has ever seen.
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