Love burgers. Love, love, love burgers.
I had readers who used to claim that I spent too much time waxing rhapsodic about better burger joints. But, say, what you will, burgers are as Texas as enchilada plates, breakfast tacos or chicken-fried steak. They are a food people hold dear.
My favorite is usually the one in front of me. I don't need too much on a burger, though I did have one earlier this year with an Irish big breakfast on top of the beef patty: a banger, fried egg, blood sausage, broiled tomato, rasher of bacon and cheese. Everything but the baked beans.
Here in San Antonio, we have the bean burger. It's refried beans smeared over the patty with melted cheese and Fritos. Some have taken to adding jalapeno slices or salsa on top, which I think brings a freshness and brightness to each bite.
I love a chargrilled burger most of all, and there's a place in town, Big Bob's, that does the best. Plus, his beer-battered onion rings with a little caraway seed rule. He has a regular 50/50 burger that's half bacon and half ground beef. On special occasions, his math gets the better of him and he does a 50/50/50 burger, which is half bacon, half ground beef and half smoked brisket, if you just accept his math.
For a chain burger, I'll generally stick with another local favorite, Whataburger, because it's chargrilled, too, and the bun tastes fresh.
