TulsaPeople / August 2011 / Hamburger heaven

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Hamburger heaven

Your A-to-Z guide to enjoying a hot, juicy Oklahoma favorite and all its tasty accompaniments.

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There is certainly no shortage of burger joints in our cattle-heavy state, but wondering where to stop can get the best of you.

I’ve compiled the ultimate A-to-Z guide to everything from local burger stands and fine-dining establishments to a bit of hamburger history, condiment recipes and where to buy the best meat for home grilling.

There are quite a few extras thrown in, for many Tulsans like to push the envelope when ordering, whether in terms of buns, sides or toppings.

Tulsa’s summer heat is on, so duck inside for some AC, a cold beverage and a hot, juicy burger. 

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A is for American

You can’t get more American than burgers, fries and frosty beverages, but there is one ingredient that seems to be ubiquitous throughout Burgerdom — American cheese. I’m not talking fancy artisanal cheddars but those marigold-yellow, perfectly square slices. If anyone should be exalting the goodness of artisan cheese, it should be me, but I have to agree with the masses — order a cheeseburger off virtually any menu in the state and you will receive a patty topped with perfectly melted goodness. For this, in my opinion, there is no substitute.

B is for beyond the basic burger

I have long been a fan of The Wild Fork for its eclectic menu. For lunch, I absolutely love the Mediterranean burger (Greek-seasoned ground beef on flatbread with feta cheese, lettuce, tomato, onion and creamy herb vinaigrette), served with a side of the restaurant’s signature jalapeno cole slaw. 

C is for buns

Let me explain. The sesame seed bun has long been the standard for showcasing hot, juicy burgers, but many places are starting to step out of the norm. Brewburger serves its beef, turkey, seafood and bison burgers on toasted
ciabatta buns, and the rich challah egg buns at Farrell Family Bread are supplied to many restaurants around town and are available at the bakery for home grilling.

D is for duck

Duck fat fries. Those three words will get me every time. No ketchup required for the crisp, salty fries offered at Fassler Hall — if only the eatery offered a burger to pair them with. Guess I’ll have to settle for an amazing house-made sausage or a baked soft pretzel imported from Bavaria.

E is for egg

A slew of my favorite things, piled high on a juicy burger — gotta thank Australia for this one. The classic Aussie burger is topped with pickled beets, a grilled pineapple ring and a fried sunny-side-up egg. Try it; I guarantee you won’t be bored with your burger.

F is for fries

Our staff-favorite fries:

• Sweet potato fries at James E. McNellie’s Public House
• Hand-cut fries at Brewburger and Ron’s Hamburgers and Chili
• Truffle fries at Lucky’s

G is for grass

Grass-fed beef is often touted as the best-tasting, and for good reason. Typically, the cows are pasture-grazed through the spring, summer and fall. When they come inside during the winter, they are fed hay — no grains or other feed. These animals usually do not need antibiotics or hormones. The meat is leaner than traditional ground beef and has higher vitamin and omega-3 content. Grass-fed beef is usually a bit more expensive, so it probably won’t be found in casual burger joints. Instead, look for it in fine-dining restaurants that offer burgers. Or head to Harvard Meats to take some home to grill yourself.