Like I said in the video, making salmon on a Traeger rules. It's so easy and makes for some of the most flavorful salmon dishes I've ever, including restaurants. Now I still love my Traeger smoked salmon recipe which you can find here, but this Reverse Sear Salmon Traeger recipe requires minimal ingredients, zero marinade time and is just as flavorful.
Barebones prep
A brush of olive oil on both sides of the salmon filet and a sprinkle of Kosher salt is all I did. Speaking of Kosher salt, I went down a rabbit hole on brands in this post on Threads. Now I'm all about Diamond Kosher salt which you can sometimes find at a grocery store or online here.
Low 'n slow till you're almost at the finish line
I set my Traeger to 250 and placed the filet on the top rack. Just like I said in the video, I caught a workout and when I was done, the salmon hit about 127 degrees in the thickest part. Highly recommend using a thermometer like this one to check.
Let's get sear-ious
I tossed a tablespoon(or two) of butter in my non stick pan and once it began to foam, I placed the salmon flesh side down to sear off. How long you want to sear is your preference but I'm looking just a bit of color.
Besides my Traeger there is one other tool I use to cook salmon: a 12" Scanpan CS+. A while back I splurged on a Scanpan after pouring through reviews about the best nonstick pans out there. They aren't cheap but over a year into owning this Scanpan CS+ I have zero regrets. I got mine at a store but you can find them on Amazon.
Let it rest
After searing the filet on both sides, I immediately let it rest on a wire rack, something I use a lot when grilling, especially steaks. Proteins release juices when they rest and I like to keep that salmon skin nice and crisp. After about 5-10 minutes you can dig into this or keep it for meal prep.
Like I said in the video, this reverse sear salmon traeger recipe is great for salads, breakfast, snacking, you name it. The seasoning is minimal so the uses are versatile. Easy, delicious and healthy, it's hard not to make this a few times a month.
Brush filet on both sides with olive oil and sprinkle flesh side with Kosher salt
Preheat oven or grill to 250 degrees
Place in in grill and cook till an internal temp of 125-130 degrees
heat a non stick pan with butter, when it foams add salmon flesh side down
cook till a seared crust develops, about 5-7 minutes, flip to skin side down and crisp up skin for 2-5 minutes
rest on wire rack for approximately 10 minutes
serve at once or reserve for future use
The best food in Austin Texas: March 2024
My round up of my fav bites in town adds to the growing list of the best food in Austin Texas. It is a new month which means new restaurants I've tried this spring. And here they are in ascending order:
#4 best food in Austin March'24:
Redbud Icehouse
The Vitals:
the spot:Redbud Icehouse 2027 Anchor Ln, Austin, TX 78723
the eats: burger, pork chop sandwich
the bucks: $12-$15
the full nelson: a $12 chef driven smashed burger elevated just enough to keep you coming back for another
Redbud Icehouse is a new concept from a popular restaurant group in Austin that has drawn acclaim for chef driven elevated southern food. That is PR talk for biscuits you can't seem to get enough of, whether it be at their fine dining location at Olamaie or there chill neighborhood biscuit shop, Little Ola's.
But you aren't here for biscuits, you are here for a four ounce local Wagyu Smashed Burger. The beef is from Ranger cattle and it's quite tasty, but I was even more impressed with the custom poppy seed bun made by local bakery Texas French Bread and the very thin sliced shrettuce aka shredded lettuce bathed in a tangy mayo dressing. A single at $12 is respectable for most appetites but I will be going back for a double at $15.
#3 best food in Austin March'24:
Norte ATX
The Vitals:
the spot:Norte ATX 730 Shady Ln, Austin, TX 78702
the eats: all the tacos and tostads
the bucks: $10-$15 a person
the full nelson: craft tacos at a craft beer brewery
A menu that sites Ribeye as their bar for steak tacos should speak volumes. It's also hallmark of the taquero culture at Norte ATX: my #3 pick for the best food in Austin March 2024. Hailing from Monterrey Mexico, weekend Carne Asadas meant an all day grilling session Ribeye steak tacos.
I also like where Norte parks its truck: a damn good brewery: Hi Sign. Over the years breweries have stepped up their food game, particularly tacos. Craft IPA's and Ribeye steak tacos make for a winning combo and a sign that maybe we should all step up our steak taco game at home with premium cuts like Ribeye.
#2 best food in Austin March'24:
El Paso Flauta
The Vitals:
the spot:El Paso Flauta 7701 Colton-Bluff Springs Rd, Austin, TX 78744
the eats: all the flautas
the bucks: $15 a person
the full nelson: El Paso TexMex in Austin
El Paso Flautas was the first time I'd ever tried flautas, but it actually wasn't. Also known as taquitos, these fried tacos which are rolled but sometimes folded, per Texas Monthly Taco editor Jose Ralát, have probably come across your culinary trails. Although if your experience has been like mine, in far less impressive renditions. Real Talk: we used to get frozen taquitos and down 'em after a long night of drinking during college, and sadly for a stretch after.
El Paso Flautas takes its cue from El Paso TX where flautas are cherished. In honor of Sun City, El Paso Flautas in Austin takes their Flautas just as seriously. Get 'em two ways: stuffed with brisket and drizzled with crema, salsa and guacamole or the ground beef ones that get drowned in salsa and topped with shredded cheese. I became instantly hooked on flautas and I think you will too.
#1 best food in Austin March'24:
Burnt Bean Co.
The Vitals:
the spot:Burnt Bean Co 108 S Austin St, Seguin, TX 78155
the eats: athe burger only available on Thurs and Fri + all the BBQ
the bucks: $$
the full nelson: One of the most exceptional Barbecue restaurants in Texas makes one mean burger
Yes, my number one pick for Best Food in Austin March 2024 technically isn't in Austin, but hear me out. It took a year and a half for this James Beard nominated chef to come up with the Oklahoma style burger at Burnt Bean Co in Seguin and sure it tastes like it. The custom ground brisket trim, secret spice blend and the sauce inspired by Raising Cane's hit all the right notes but the burger is almost a sleeper.
Served only on Thursdays and Fridays, it often gets overlooked for Chef Ernest Servantes' competition winning brisket or his epic Sunday Brunch. I guess what I'm saying is you are gonna have to do what I did and eat two meals here: burger for appetizer and BBQ for main course. It's a tough life I live but I think you are up to it and the road trip from Austin to Seguin.
Yes, I have cracked the code on how to make Herdez tomatillo salsa at home. Call it a copycat recipe, call it a hack but I'm pretty satisfied that if you try this tomatillo salsa recipe out, you might be impressed with how close it gets to the mild version of Herdez Salsa Verde aka tomatillo salsa.
Step 1: boil all ingredients.
Begin by removing the husks from the tomatillos, rinsing off any sticky residue. Add all ingredients into a boiling pot of water boil, lower heat and simmer for 10 minutes.
I like small batches of salsa(a mason jars worth) so I went with a pound of tomatillos, a quarter of a small white onion(paper and stem removed), a clove of garlic and three jalapenos(stem removed). You could add a serrano or two for heat but Herdez Mild is just that: a mellow everyday tomatillo salsa.
Step 2: put all ingredients into a blender
The tomatillos can burst so you will want to keep an eye on them starting at the halfway mark and place them into the blender as needed. Jalapeños take the longest to soften but don't sweat cooking them passed 10 minutes.
BEFORE Step 3: save the cooking water
No need to toss that water. You might want to hang on to it in order to thin out the salsa for desired consistency. Some tomatillo salsa recipes have you add all the water in there but I like my salsa a bit thicker, more so than the Herdez Salsa Verde that I'm trying to copy.
Step 3: blend all ingredients
Do yourself a favor and take it slow. I like to start at the low setting on my blender and the max I will go is a four on the dial. Remember it's a salsa not a smoothie.
Step 4: Simmer the salsa
This is where the magic happens. Simmer the salsa for 20 minutes, adding some of the reserved cooking water for desired consistency. Salt to taste and consider adding sugar to tame the heat if needed.
Let it cool completely and use right away or refrigerate. I've kept mine for about a week but it's usually gone in a few days.
Herdez Salsa hacked!! But a few tips to keep it that way.
I've made this twice now and the only tweaks I've made have been adding sugar to tame the heat down and adding lime juice to bring up the acidity/tart flavor. Adding lime is key if you add a fair amount of water to make the salsa runnier.
Other than that you can do whatever else you like: up the heat or say add cilantro, which is in the Herdez list of ingredients but I've never felt the need to add.
I'd love to know how it comes out for you - please comment your experiences below!
bring all ingredients to a boil then simmer for 10 minutes, taking any tomatillos out that are begining to burst
remove stems of peppers and blend at a medium to low setting to ensure desired consistency
heat 1 tbsp of neutral oil in saucepan, add salsa and simmer for 10 minutes
add salt to taste and sugar if necessary to tame down heat(I used 1/2 tsp Kosher salt, 1/4 tsp sugar)
add reserved cooking water for consistency, add lime juice to increase tartness
The Vitals:
the spot:Kincaid's Hamburgers multiple locations in Fort Worth, tested at the Camp Bowie location
the eats: Cheeseburger
the bucks: $7
the full nelson: The most quintessential Texas Burger I have ever tried
It took me under a month of living in Texas to try Whataburger: what many Texans consider the quintessential Texan burger. Whataburger is also a fast food chain and carries with it the limitations of fast food, namely consistency and a quality benchmark that his hampered by a price point. I was completely underwhelmed.
Some Texans would say thats because I'm from California and probably like In-N-Out. I do. But I also think In-N-Out is overrated and so is Whataburger. So where does one find the true quintessential Texan burger? Fort Worth TX comes to mind.
Kincaid's Hamburgers: The Quintessential Texas Burger
After a trip to Fort Worth earlier this year to cover the impressive burger scene, I walked away not only fat and happy but with a front runner for what I consider to the be the most quintessential burger in Texas: Kincaid's Hamburgers.
Originally a grocery store with a full service butcher shop, Charles Kincaid began cooking up burgers made from steak trim. The burgers became a hit and by 1991, Kincaid's transformed into a full time burger restaurant. By 2008, Kincaid's Hamburgers made the pages of Hamburger America, Burger Scholar George Motz's book about the best burgers in the country.
The third generation of Kincaid's Hamburgers
When I visited Kincaid's Hamburgers, I met Jonathan Gentry, the grandson of founder Charles Kincaid, pictured above. Like any well run family business, Jonathan has been working at Kincaid's Hamburgers since college before taking over in 2021. He guided my burger order and encouraged me to keep it simple. I went with the eight ounce burger which like their four ounce, features a 73/27 Angus patty. Seasoned only with sea salt, not even black pepper makes an appearance.
Simple. Perfect. Quality burger.
The burger was tremendously beefy. Although my medium rare burger came closer to medium well, it was a juicy one, no doubt because of the meat to fat ratio. The lettuce, tomato and onion are all cut with a deli slicer, ensuring balanced topping texture, like a great East Coast deli sandwich.
The only wet condiment was mustard and that was all I needed. In fact, going "mustard only" is a popular request amongst Texas burger purists. It doesn't hurt the pedigree that the pickles and bun, Best Maid and Mrs. Baird respectively, are not only Texas brands but Fort Worth brands as well.
Texans may always love Whataburger but I know what makes a good burger: quality ingredients and care. Kincaid's Hamburgers checks the boxes while delivering the hallmarks of a good Texas burger: a burger you can wrap your hands around dressed with the basics. The best part is the burger only costs $7 - that's true Cheap Eats right there.
Best Bites in Austin February 2024
Damn I eat good. If you caught the Studio 512 segment you saw me rave about not one but two smashed burgers, Roman style pizza in Austin, a vegan tartare and the entire menu at Birdie's.
Part of me thinks I should go on a diet right now but I've got even more coming from March. Now onto the best bites in Austin February 2024 edition.
#5 Best Bite in Austin: The Pork Smash Burger at Leroy and Lewis
The Vitals:
the spot:LeRoy and Lewis 5621 Emerald Forest Dr, Austin, TX 78745
the eats: Pork Smash Burger
the bucks: $10
the full nelson: The most unique smashed burger in Austin
Pork Burgers are a seldom scene occurrence and for good reason: they are difficult to pull off. Years ago I raved about a great pork burger in Austin at the now closed Noble Pig Sandwich Company. The success of that burger was a well orchestrated balancing act of flavors that kept the pork burger from turning into a Jimmy Dean breakfast sausage fest.
In 2024 I found another successful Pork Burger, this time at the new LeRoy and Lewis: a magnificent new brick and mortar barbecue restaurant in South Austin. The pork patty is made from a cross of Berkshire and Red Wattle pigs from Peaceful Pork farms. The garnish is classic Texas: yellow mustard and raw white onion.
The thick slice of tomato is salted in advance, a chef's kiss from Chef Evan LeRoy whose resume includes fine dining in NYC along with many years of making barbecue. Today he is making fine dining barbecue that will make you rethink burgers as a beef only club.
#4 Best Bite in Austin: Roman Style Pizza at Baldinucci Pizza Romana
The Vitals:
the spot:Baldinucci Pizza 3300 Bee Cave Rd #110, West Lake Hills, TX 78746
the eats: Roman pizza by the slice
the bucks: $7 a slice
the full nelson: Rome comes to Austin at this pizzeria in Westlake
Two things will strike you when visit Baldinucci Pizza Romana. The first will no doubt be encountering Roman style pizza which is seldom scene outside of Rome let alone outside of Italy. If you're like me and just haven't been to Rome in a minute, I'll clue in to how they do their "'za". Light and airy like Focaccia bread, this pizza employs a Zero Flour which is imported from Italy. You can get whole pies but the pizzas are available by the slice for a mere $7.
The next you will notice it the outright value. Each slice feels like two and frankly constitutes a meal. There are a lot of great pizzas in Austin but few make a better case for value. Pro tip: get the mortadella.
#3 Best Bite in Austin: Beet Tartare Tostada at Nixta Taqueria
The Vitals:
the spot:Nixta Taqueria 2512 E 12th St, Austin, TX 78702
the eats: Beet Tostada
the bucks: $9
the full nelson: One of the best Mexican dishes in Austin is Vegan. Really.
Nixta Taqueria is an Austin treasure. Not only is the casual taqueria a draw for locals and foodie tourists alike but the restaurant is committed to community. That sense of community was no doubt a compelling factor when Chef Edgar Rico was a James Beard award in 2022 for Best Emerging Chef.
Success like that plus being recognized as Time magazine's 100 most influential people often mean success has gone to one's head. Not Edgar. He is still the jovial laid back guy I met back in 2019 when he and his future wife Sara were starting out.
Let's talk food though. If you know me, you know I love the meats. Well, the dish I'm raving out at Nixta is vegan. And this isn't a holdover from my January resolutions either. I've been a die hard fan of the beet tartare tostada for years which speaks to the consistency of the kitchen along with the brilliance of the dish.
The chopped roasted and chilled beets are intense like raw minced beef, the avocado crema is a luscious layer of fat and the dish as a whole is satisfying without using a single animal ingredient. I order it everytime I go to Nixta and you should too. Who said Meatless Monday only had to happen once a week?
#2 Best Bite in Austin: The Smash Burger at Old Pal Bar
The Vitals:
the spot: Old Pal Bar 100 E Market St, Lockhart, TX 78644
the eats: Smash Burger
the bucks: $8
the full nelson: One reason why the coolest Austin neighborhood is in Lockhart
A chef friend of mine told me a few months ago over a burger that the best burger in the state was at Old Pal in Lockhart. He said this to the chef of the burger we were eating. That's pretty bold. He also has a point. The Burger at Old Pal is smashed burger bliss and I have had my share of those lately especially in Houston last year.
The burger is simple and perfect. The right ratio of meat to cheese to bun. A juicy patty with crisp edges. It's not too far off from what you might find at Patty Palace or Silver Medal but neither are this cheap. The burger at Old Pal is $8 for a damn double. These are like pre covid prices. If I'm dreaming please don't wake me up.
#1 Best Bite in Austin: The rotating pasta at Birdie's
The Vitals:
the spot:Birdie's 2944 E 12th St Unit A, Austin, TX 78702
the eats: The rotating pasta special but really the whole menu
the bucks: $24
the full nelson: One of Austin's most hyped up restaurants more than lives up to it
For the sake of this list/round up I'm focusing in on the Campanelle pasta with pioppino mushrooms, calçots, and breadcrumbs. If you're like me the only word you might recognize is mushroom and breadcrumbs. That's because Chef Tracy Malechek-Ezekiel ain't playing games. But don't think the dish eats too high brow. It is the epitome of comfort food. I thought the sauce was cream but it turns out you don't need it when you have good butter, parmesan, mushroom stock and Sicilian olive oil.
Speaking of olive oil, Chef Malechek-Ezekiel is really into the stuff. She has a blood orange olive oil she pours over her soft serve gelato ice cream for dessert. If that sounds weird, so did Ben and Jerry's concoctions when they first came out. What those Vermont hippies and Birdie's have in common is resounding accolades. I could go on about the steak tartare or the perfect seared bass or the outstanding wine list but there is something more unique happening here: a counter service format that allows this fine dining experience to happen.
The staff gets two weeks paid time off each year. The prices aren't cheap but neither is the food you are getting. This was most likely the best meal I have ever had in Austin. The cooking here is on par with what I would expect at the big name restaurants in Chicago, New York, San Francisco, I could go on. Or maybe I need to slip in Birdie's in Austin as a restaurant those cities should be aspiring too.
The first time I had a taste of a proper Korean BBQ I became hooked. Floored by the simple combination of soy sauce and sugar, I discovered the magic that is Korean BBQ: a perfect balance of salty and sweet that makes beef into meat candy.
A good Korean BBQ Marinade recipe is essential
If you have gone out for Korean BBQ you technically are halfway there to making Korean BBQ at home. If you haven't I will fill you in: you cook the meat at grills built into your table. The only step your missing out on is marinating the meat. And while that might require you to gather a few ingredients, it is well worth the effort.
It’s not just good on beef either. This Korean BBQ Marinade recipe will work well on chicken, pork, heck I'd try it on lamb.
A healthy grilling habit
While Korean BBQ joints are known for all you can eat deals, making Korean BBQ at home can easily be part of a balanced plate. Making your own Korean BBQ marinade recipe means you can control the salt and sugar, along with balancing the plate with healthy sides. I chose a small serving of jasmine rice and snow peas. Lettuce wraps would work well if you're looking to cut the carbs.
Enough of the sales pitch, it's time for you to get grilling:
Korean BBQ Marinade Recipe (Galbi)
For the Galbi marinade:
½ a medium onion cut into 1-inch pieces
½ of an Asian pear peeled and cut into 1-inch pieces (see note)
3 garlic cloves
1-inch piece fresh ginger, peeled and cut into 1/4-inch pieces
For the marinade: Combine onion, Asian pear, garlic, and ginger in the bowl of a food processor and process to a coarse purée, scraping down sides of food processor bowl as needed, about 30 seconds. Stop processor and add soy sauce, water, brown sugar, mirin, and black pepper to food processor bowl. Continue processing until liquids and sugar are well-combined with vegetables, 15 to 30 seconds longer. Transfer mixture to a medium bowl, and stir in scallions, sesame oil, and sesame seeds.
Place beef in a gallon zipper-lock bag or large baking dish, and pour marinade over the short ribs. Toss to evenly distribute the marinade, then seal bag, removing as much air as possible (if using baking dish, wrap tightly with plastic wrap). Transfer short ribs to refrigerator, and marinate for at least 1 hour and up to 24 hours.
Light Hero Grill, oil grate with canola oil
Remove short ribs from marinade and wipe off excess. Grill ribs till a deep char appears. These taste fine, if not better, cooked through
After my recent trip to Fort Worth Texas, I encountered an amazing take on a Jalapeño Popper Burger. At Pearl Snap Kolaches, the approach is to deconstruct the key elements of a bacon wrapped jalapeño popper and layer them as toppings on a burger. But hey, seeing is believing so why don't I just show you:
Pearl Snap Kolache's Jalapeño Popper Burger
That bun is a looker isn't it? This burger is really smart about incorporating the flavor elements of the Jalapeño Popper. A cream cheese and shredded cheese blend mixed with chives serve as the cheese on this cheeseburger. Add a couple strips of crisp bacon and grilled jalapeños and you have all the elements of a Jalapeño Popper on a burger.
Sure you could go the stuffed burger route or even make jalapeño poppers in an air fryer and put them on top of your burger but that not only makes for a potentially messier burger experience but adds a lot more work than is needed. "Easier" is the one seasoning every home cook can agree on. Speaking of easier, try this:
Boursin Cheese
This stuff is the hack you need when making a Jalapeño Popper Burger. Skip the step of mincing chives and blending it cream cheese and cut slab of Boursin off for your burger. I like to bring it to room temp so it comes off melty on the burger. This step helps too:
Put the lid on
Using a Hero Grill means you will need to be a little resourceful when it comes to finding a lid. I used my 10" Cast Iron skillet. Not only does it trap heat to speed up the melting process on a cheeseburger but it traps in some smoke to really capture that backyard burger taste.
Keep some napkins handy
For an ooey gooey cheeseburger, the burger stays together well enough. But that Boursin Cheese does have a way of getting your mug messy. This is a simple, fun and flavorful recipe to try for you next burger cookout. Recipe and video follow.
Jalapeno Popper Burger
Ingredients:
5oz patty
Potato bun
Salt and pepper/burger rub of choice
bacon
Boursin - shallot and chive
Grilled jalapenos - sliced
1 slice of white onion
Steps:
Form 5 oz burger patty, 4” wide, 3/4 “ thick
Brush with canola oil, season with salt & pepper or burger seasoning of choice(my burger rub)
prepare grill with a medium hot fire
Grill to desired doneness - Im a medium rare guy, also grill onion slice and toast bun
Add slice of boursin onto the burger while on grill?
Place grilled onion on bottom bun
Place burger on top of onion, jalapenos
Ali’s Fajita Burger Rub
Ingredients
1 tsp Kosher salt
½ tsp black pepper
¼ tsp garlic powder
¼ tsp ancho chile
¼ tsp cumin
¼ tsp smoked paprika
Combine all ingredients and mix well
https://www.tiktok.com/@alikhaneats/video/7336243141026139438?lang=en
The Vitals:
the spot:Nene's Taqueria 660 Degraw St, Brooklyn, NY 11217
the eats: Tacos (duh)
the bucks: $
the full nelson: Legit NYC Taqueria
Nene's Taqueria got a big time shoutout by now retired NBA star JJ Reddick back in 2021 on his podcast. Riddick went out of his way to find Nene's Taqueria which at the time was tucked inside a little market in the Bushwick area of Brooklyn in NYC. Since then, Nene's Taqueria has expanded into three locations including the Barclay Center where the Brooklyn Nets play.
Nene's Taqueria Trompo
I knew none of this when I walked into Nene's Taqueria last fall. To be honest, I was looking for some Cheap Eats in Brooklyn and set the dollar sign on Yelp to "$" which brought me to Nene's.
Having lived in Los Angeles for 20 years and now Austin for 8 years, I tend to stick my nose in the air when it comes to appreciating Mexican food on the East Coast. But I do know that any taqueria with a trompo or vertical spit, is doing it right.
Birría, Steak, Adobada, Lengua tacos
Beef Birría, which is a braised beef dish from Tijuana MX, built up the legend of Nene's Taqueria. It's offered not only in taco form but in quesadillas, ramen, pizza, as a plate and in its traditional form: consommé or soup. I went with a birría taco along with the Pork Adobada which is a Tijuana style Al Pastor, Carne Asada and Lengua which is Spanish for tongue.
I loved them all. Each taco was generously filled with the protein of choice and topped with abundance and care. At around $4 a pop I thought the tacos were fairly priced for there size and quality.
On a future visit I probably should try the Birría consomme, maybe even the Birría pizza because it is New York after all. Still it will be hard not to repeat this taco order. And that's the sign of a good taqueria: a perfect flight of tacos you want to come back for again and again.
And for the record: JJ Reddick has damn good taste in tacos.
The Vitals:
the spot:Hamburger America 51 MacDougal St, New York, NY 10012
the eats: burgers
the bucks: $-$$
the full nelson: A modern day burger throwback in NYC
2024 has been a big year for burgers in New York City, with the opening of Hamburger America and Gotham Burger Social Club, both of which I visited last month(Gotham post here). Based on the views of my Instagram post alone, Hamburger America looks like a bonafide hit. Oh, and the burger was one of my all time favorites too.
The man behind Hamburger America
The one and only George Motz. I've been a fan of George's work for well over a decade. Starting with his series exploring the burgers of America on Travel Channel, his books and his series on First We Feast with Chef and burger connoisseur Alvin Cailan, George Motz might love burgers even more than me. And that is saying something.
The Classic Smash Burger at Hamburger America
Before I could even order, George made me this double smashed burger. Available as a single or double with beef sourced from Schweid and Son's, the burger can come full dressed with pickles, diced onion and yellow mustard. George served me this without any toppings beyond the cheese. Meat, cheese, bun: that's it.
I was blown away. As someone who grew up on Steak 'n Shake in it's heyday(1980s-1990s) this burger captured the magic that was the burger of my youth. Simple. Perfect. It takes a pair to serve a burger with just meat, cheese and bun. You are relying on great beef and great technique. Check both those boxes at Hamburger America.
The Fried Onion burger at Hamburger America
The edges are softer on the Fried Onion burger at Hamburger America, as the patty is smashed on top of a slice of onion. That is the signature of the Oklahoma Onion burger and the inspiration for the Fried Onion Burger at Hamburger America.
Like the pictures of burger restaurants across the country and even the decor, this is an example of the years and years of research that went into opening the Hamburger America Restaurant.
You could say I had burger burnout but I much preferred the Classic Smash. I'm an advocate for cooked onions on a burger but they are almost as common as smashed burgers themselves these days. You would be remiss not to try both. I just have a favorite.
Milk and Cookies anyone?
Hamburger America serves up legit bang for your burger buck. That is if you stick to the burgers and maybe a beer, which is limited to an affordable $6 Miller High Life. But I saw too many people ordering milk and cookies not to shell out an extra $8.
The cookies are sourced from a local bakery and . . . they hit the spot like milk and cookies should after two burgers. It's not essential but it's a way to end nostalgia filled burger meal. Keep this in your regular NYC burger rotation.
I'm excited for this monthly recap series. If you saw the segment on Studio 512, then you know my Best Bites in Austin of January 2024 went heavy on the barbecue, danced around East Asia and squeezed some in sugar and carbs. Like any good countdown I'll be sharing in these order starting with my number 5 pick:
#5 Best Bite in Austin: Artipasta
The Vitals:
the spot:Artipasta Two locations in Austin TX
the eats: Penne in tomato sauce, Tagliatelle in meat sauce, Cannoli
the bucks: $12-1$15
the full nelson: Affordable and Authentic Italian in Austin TX
Artipasta has long been on my radar, even before the South Austin food truck expanded to a second brick and mortar location up north. During winter break I took my son to lunch there as he is a true pasta freak. He isn't always an easy sell but he gave Artipasta the thumbs up and so did I, especially after I got the bill. This is as affordable as the bolognese is authentic. The only hard part is choosing which pasta to get.
#4 Best Bite in Austin: La Santa Barbacha
The Vitals:
the spot:La Santa Barbacha 2806 Manor Road Austin TX 78722
the eats: Breakfast Barbacoa tacos, barbacoa, quesobarbacoa, you can't go wrong, bring a group and try everything
the bucks: $5 each, two is a meal, three is a feast.
the full nelson: Hidalgo style beef barbacoa made into fashionable Austin tacos. Also my fav breakfast taco in town.Last July I said that La Santa Barbacha was my favorite breakfast taco in Austin. Well if I look back at my receipts in January, not much has changed. On my food tours, La Santa Barbacha is a favorite, it just hits every time. The consistency the Landaverde family puts into their tender barbacoa and perfect, PERFECT scrambled eggs, is a straight up treasure.
#3 Best Bite in Austin: Brotherton's Black Iron Barbecue
The Vitals:
the spot:Brotherton's Black Iron Barbecue 15608 Spring Hill Lane #105 Pflugerville TX 78660
the eats: Brisket by the pound, Brisket Bahn Mi, Boudin
the bucks: $13-$20 a person depending on whether you go sandwich or plate
the full nelson: Central Texas Craft BBQ in the northern environs of greater Austin
Sadly, we lost John Brotherton last month. And it was far too soon. After a medical event left him in a coma, the barbecue community rallied to support the restaurant. It had been a few years since I had been to Brotherton's Black Iron Barbecue so I gladly jumped at the chance to dine and support the family. The brisket is up there with some of the very best in town and the sandwiches like the Brisket Bahn Mi are wholly unique. The family can still use the support so throw your business to this just north of Austin/Pflugerville staple. Oh and the boudin alone made this a Best Bite in Austin, for life.
#2 Best Bite in Austin: Julie's Noodles
The Vitals:
the spot:Julie's Noodles 8557 Research Blvd #110 Austin TX 75758
the eats: Xiao Long Bao(crab and soup dumpling), Pork Chopped Noodle Soup
the bucks: $15 a person will set you up nicely
the full nelson: a divey Chinese joint that satisfies the itch for affordable & authentic dough driven cravings
I first wrote about Julie's Noodles back in 2019. Like most things food related, prices have risen dramatically but not Julie's. This authentic hole in the wall offers up some of the best value in Austin. Chinese food like this is meant to be served family style so be prepared to share or be prepared to bring home leftovers. My son loves this place and I'm almost always down to oblige his request for a the chopped pork noodle soup. Who new spareribs taste arguably better in broth?
#1 Best Bite in Austin: La Barbecue
The Vitals:
the spot:La Barbecue 2401 E. Cesar Chavez Austin TX 78702
the eats: brisket, Chipotle sausage, Potato Salad, turkey
the bucks: plan for about $30 a head
the full nelson: the brisket that convince me to move to Austin is as good as ever
La Barbecue is forever cemented as a GOAT in my world. It was the FIRST taste of Texas barbecue I ever had(in the state at least). It was featured in my episode of Best Thing I Ever Atetitled "Worth The Wait" and I have been there countless times. So when I found last year that Leann Mueller, co-owner of La Barbecue passed, it hit hard. The silver lining is that the barbecue, especially the brisket, is still as good as ever thanks to Leann's wife and pitmaster: Ali Clem. Like the theme of the episode of Best Thing I Ever Ate, it is worth the wait but here is a pro tip: go on a Wednesday or do a pre order.
