Clown Burger Too - Haltom City

I have read about Clown Burger Too on a couple of different blogs, but have never had the opportunity to stop by until today. I took the motorcycle for a battery-charging ride and decided to stop by for lunch.

Clown Burger Too is located on the corner of Stanley-Keller and Haltom Road, just south of the Haltom City Library. It is in the corner of a shopping center that, without it, would probably be desolate and abandoned.

When you step inside, it is reminiscent of a Twilight Zone episode. There are clowns parachuting in from the ceiling in every room and a corner dedicated to the King of Rock and Roll, Elvis. You truly feel like you traveled back in time.

You step to the counter to place your order. The combo meals each include an order of fries and a bottle (or can) drink. You can see the grill just over the shoulder of the person taking your order, along with the prep table when it is all assembled. A single patty is 1/6 lb, so a double won't likely expand your waistline as much as a double from any other place. They do boast a 'King Burger', which is a six-patty creation. I wasn't in the mood to tackle that artery clogger today.

I ordered the single patty #1 with cheese and bacon. The counter person asked for my name and said it would be a few minutes. I looked around at the decor while I waited on my name to be called. About 10 minutes later my order arrived on a red plastic tray, the fries in a small fry 'boat' wrapped in thin white paper. The burger, too, was wrapped in a white paper. I grabbed the tray and found a spot in the adjoining room.

Two older locals were sitting there chatting, having finished their meal already. The were reminiscing about people they both knew. A couple arrived with a small baby and they noted the 2-month old's red hair. They then discussed how their hair had changed colors over their lifetime. 'Mine went from reddish brown to blonde to almost black," one fellow quipped. "Then," he continued, "it went to gray and then white and now it's mostly just went away." They both chuckled at the comment.

I unwrapped my fries and started eating them. They were mostly thin and appeared to be fresh cut. Knowing fries like this usually get cold and soggy quickly, I consumed them first.

The turned my attention to the burger. It was nicely seasoned and the vegetables seemed fresh. It was a thin patty, but it was still juicy. Usually a thin patty will tend to be a little dry. But, I could tell the fellow slinging the meat onto the grill had done it a time or two.

The two older gentlemen told the newborn baby's father that the owner had moved the business from over off Belknap some time ago. "If you had a penny for all the burgers he has cooked, you would be a rich man." His friend added "I bet he hasn't cleaned that grill since he started back in the late 50s."

While I know he was just exaggerating, most people would probably cringe at a comment like that. But as a burger lover, I know that's 50 years of seasoning you can't replicate.



As for the Texas Burger Stop's rating, here goes:

• Patty Size and Style: thin and crispy around the edges
• Cooking style: grilled on a flat top
• Char: great char around the edges
  
• Bun: lightly toasted on the grill
• Vegetables: fresh lettuce and tomatoes, chopped onions, pickles
• Napkins needs: one napkin should do
  
• Special attributes: Hole in the wall, old school place that has been around for over 50 years. 
  
• Ownership: mom and pop

Scotts Drive In - Wichita Falls, TX

I have been to Scott's Drive In a few times in my life, with my most recent stop this past weekend.

My wife and I were in Wichita Falls picking up some things we couldn't find locally in Graham. We were driving down Old Jacksboro Highway heading toward Southwest Parkway and passed Scott's. We had been discussing where to grab a late lunch when I saw Scott's. We turned around and parked under the awning and begin to peruse the menu.

I zoned in on the Big Scottie Burger dead center of the menu, a double meat, double cheese burger. I also opted for the small order of onion rings and a large Root Beer. More on the root beer later.

My wife, Kathleen, chose a hot dog with mustard, onions and relish, a small order of rings and a cherry limeade.

It was late in the day, that time just after lunch, but before dinner, so the place was pretty quiet. A pickup sat under the awning near us, no occupants inside. While we were waiting on our order, two gentleman came from the front of the building and drove away in the pickup. I assume they have an inside dining area, but I didn't investigate further. We were soaking up the cold AC in the car and didn't want to step into the 100°F+ weather, so inside dining didn't appeal to us at the time.

The carhop delivered two white bags and two drinks, totaling $14.77. We provided him a decent tip with the cash payment and starting opening up the bags and dispersing the contents.

The onion rings were on top, so I started eating them first. They had plenty of packaged ketchup in the bag, but I tossed it aside. I usually only eat Whataburger ketchup, the taste is very unique and I enjoy it best.

The small rings order contained about five good-sized onion rings. They could have been made on site, but they might have been frozen as well. They were tasty in either case. I took a sip of my drink and was immediately disappointed in the taste. I don't think they filter their water, so there was a slight aftertaste that I didn't care for.

I finished my rings and looked over at Kathy's meal. She was eating a hot dog that had been cooked on the grill. It looked very good. If I were to order the hot dog, I would probably opt for two, as they were a bit small in size.

When I unwrapped the burger, it was a thing of beauty. The American cheese was melting into the patties, creating that wonderful taste I crave. From the first bite to the last, I was evaluating it against all of the other burgers I have eaten. This one clearly ranked up there high on the list. 

The burger was cooked just right, still full of juice, not dry like the one I tried at Mary's recently. In fact, this one made me update my list, pushing Sac-A-Burger out of the top five. Scott's easily pushed into the number two spot. Overall the burger was the star of the meal.


The only drawback from the experience was the drink. If they were going for a sandbass-tasting root beer, they had it spot on.

As for the Texas Burger Stop's rating, here goes:

• Patty Size and Style: thin and hand formed
• Cooking style: Cooked perfectly on a flat top
• Char: good char across the patties
• Bun: fresh tasting, a perfect compliment to the burger
• Vegetables: good veggies
• Napkins needs: I found I needed a couple
• Special attributes: A Wichita Falls landmark for over 50 years
• Ownership: locally owned

Circle K Drive-In - Olney, TX

I had a recent opportunity to stop in Olney, TX for a quick dinner before visiting my brother, who was in the Olney Hamilton Hospital for the night.

As I drove through town, the usual fast food and chain places caught my eye, but I was hoping to find something with a little local flavor. I drove past the Circle K Drive-In and decided that was the place to try, so I turned the motorcycle around and pulled up near the door.

Circle K Drive-In (Olney, TX)

When I walked in the door, I felt like I stepped back in time about 30 years. The little cafe was rather small and looks to have been around for a long time. It had 10 tables around the small dining area with a total seating capacity of about 30 people. There were painted saw blades hanging on the wall around the restaurant, just the kind of thing I would expect from a place like this.

The two whiteboards on the wall indicated what appeared to be specials that might not be on the everyday menu. They listed everything from egg salad sandwiches to chocolate pie, including steak fingers baskets and BBQ sandwiches. Being a burger junkie, I knew I had to order one up.

Since it was really hot outside, I didn't have a large appetite, so I ordered up a small cheeseburger and some onion rings with a glass of iced tea. The tea really hit the spot after being out in the 107°F weather on the motorcycle.

My food arrived in a timely manner. The burger looked like the standard quarter-pounder, with a thin patty and the small-style hamburger bun. The onion rings didn't appear to be made in house, but they were cooked correctly and tasted great.

As I ate my dinner, I could hear and see the locals discussing events of their day. I could imagine the stories these walls have heard over the years.

The waitress offered up a refill on my tea and I finished up my meal. Closing time was rapidly approaching and the place was beginning to empty rather quickly. I tipped the waitress and left. As I was leaving the cook came out of the kitchen with a great-looking taco salad and sat down with one of the locals for a well-deserved meal and break from the heat of the kitchen.

Next time, I gotta give that taco salad a try.

As for the Texas Burger Stop's rating, here goes:

• Patty Size and Style: thin, appeared to be preformed patty
• Cooking style: grilled on a flat top
• Char: good char across the patty
• Bun: fresh tasting, probably Mrs. Baird's small hamburger bun
• Vegetables: good veggies
• Napkins needs: Needed a few, nice and juicy
• Special attributes: homemade desserts
• Ownership: appears to be locally owned

Chapp's Cafe - North Richland Hills

My wife and I visited Chapp's Cafe in North Richland Hills, TX recently. I am a big fan of Chapp's Baby Burger and cajun fries, a quarter pound patty on a soft, fresh bun.

Chapp's has recently introduced fried onion and jalapeno strings as an appetizer. I ordered up a Baby Chapp's burger, loaded all the way with grilled and raw onions, mustard and mayo with American Cheese.

My wife, Kathleen, ordered up a Baby Chapp's, sans fries. We ordered up some of the fried onion and jalapeno strings and shared them. A quick note, the appetizer does not come with any dipping sauce, so you must purchase a side of ranch if you so desire something to dip them in.

The picture to the right shows what my ordered looked like when it arrived.

Chapp's appears to serve up Nolan Ryan's All Natural Beef (shown by the toothpick flag planted in the center of the bun). The burger was very good, the bun was toasted inside, but soft and fresh on the outside. The patty was cooked just right and yielded enough juice to require a couple of napkins to clean up.

Chapp's is one of the better local chains. I have been to several of their locations across the Metroplex and each of them have been consistently good.

If you get a chance, stop by, you won't be disappointed.

As for the Texas Burger Stop's rating, here goes:

• Patty Size and Style: thin, not handmade but cooked just right
• Cooking style: grilled on a flat top
• Char: good char around the edge of the patty
• Bun: cooked on the grill (not toasty), fresh tasting, might be made in house
  
• Vegetables: the veggies were fresh. I enjoyed the options of grilled and raw onions
  
• Napkins needs: One or two will do
  
• Special attributes: cajun fries are worth the trip alone
• Ownership: local chain
  

Five Guys Burgers and Fries - Southlake

When I read RJG's blog and found out the new Five Guys was open in Southlake, I had to give it a try.

The wife and I drove up there and wandered around Southlake Town Square [STS] for a couple of minutes before finding it. As RJG's blog post said, it is right near Rockfish, but this was our first real trip to STS.

We walked in and it was reminiscent of the locations I have been in around Washington, DC and Alexandria, VA. It's pretty much no frills. There are big boxes of peanuts around with nice paper containers inside scoop out a bunch and take to your table. The decor is red and white and looks clean and bright.

The person at the register greeted us and asked what we wanted. I immediately saw the Cajun fries and knew I needed an order of those. I also ordered up a cheeseburger with grilled onions, mayo and jalapeno's. I had forgotten the 15 toppings they have to choose from, so I was caught a bit off guard when asked what I wanted on it.

Kathy ordered up a hot dog with mustard, relish and onions, the way she likes them. She opted for the regular fries instead of the Cajun ones.

I inquired how long they had been open and the person at the register told me three weeks.

We paid up and found a table. I grabbed a paper 'fry' container full of peanuts and a spare one for the shells. There were spent peanut shells all over, but I figured I could clean up after myself and it was better than just tossing them on the floor.

Our order was done pretty quickly, about 7-8 minutes from the time we placed it. There were a few people in there when we arrived, but it wasn't crowded like the places in the DC Metro area. They have always been packed when I go. I suspect this one will gain a nice following as well.

The order came in the standard brown paper sack with the fries in the Styrofoam cup, overflowing into the bottom of the bag and leaving little ‘clear spots’ from the grease. It reminded me of one of my favorite Simpson’s phrases ‘…if you rub it on a piece of paper and it turns clear, it’s your window to weight gain…’.

I delved into the fries and they were hot. I didn’t immediately notice the Cajun taste, so I inquired if Kathy’s fries were Cajun. She hadn’t tried one yet, so I reached over and grabbed one and sure enough found the Cajun seasoning I was looking for. I switched ‘bags’ with her and starting eating them. The seasoning wasn’t as strong as I expected, but I ate most of them anyway.

Kathy was eating her hot dog, but was a little disappointed in the bun. It was ‘raw’ according to her, meaning it wasn’t toasty like it had been cooked on the grill. Other than that, she seemed happy with the meal.

I opened up my burger, which was wrapped in a tinfoil-like wrapper and found it was still rather hot, a testament to them ‘cooking to order’. The two patties were nicely formed, on the thin side and had some nice char throughout. The bun was bit ‘thin’ too. This is an actual welcome relief to the large, thick buns some places serve. It was grilled, but not too long, as there was no ‘crunch’ that one expects from a grilled toasty bun.

The jalapeno’s were very fresh and had quite the bite. The grilled onions were a nice touch too, few burger joints offer this without asking and I almost always forget to ask.

I finished the burger and tried to finish the fries, but there was too much food. I should have opted for the small burger instead of the large.

Overall I was quite pleased and can’t wait to go back. This is one of my favorite chains and I hope they put one downtown Fort Worth so I can eat one for lunch on occasion without having to drive to Southlake.

As for the Texas Burger Stop's rating, here goes:

• Patty Size and Style: appears to be hand formed, thin and cooked perfectly
• Cooking style: grilled on a flat top
• Char: good char across the patty
• Bun: cooked on the grill (not toasty), thin and fresh tasting
• Vegetables: the jalapeno’s were great and the grilled onions perfect. Next time I try some real veggies
• Napkins needs: you will need a few. I burned through three
• Special attributes: all they make are burgers, dogs, grilled cheese and fries
• Ownership: chain

The Big Fry - Springtown

As I was headed back to the house from the lake house this weekend, we passed by The Big Fry in Springtown and decided to stop. It was late on Sunday night and there wasn't much else open.

When we pulled up to the drive-thru menu, I realized they had a large menu of burgers.

I am glad we stopped.

Kathy and I ordered up a #3 with bacon. It was a combo meal with a single-meat burger, fries and a drink.

We waited in line for a long, long time. It was probably 20 minutes from order to delivery. That's the only thing I could notate as being bad about the dining experience.

The burgers were fairly large with a nice fresh bun. It *looked* homemade, but it probably wasn't. It was really fresh, though. It almost looked like a potato hamburger bun, but I am not sure.

The vegetables were also fresh and plentiful. In fact, it had a nice red tomato, nice green iceberg lettuce that was cut up in large (but not too large) sections and a nice piece of onion.

The patty looked to be hand-formed and it was thin and cooked perfectly on the flat top, leaving it just still juicy without the need for several napkins.

The french fries were small, hand-cut fries with a lot of salt. They weren't crisp like they had been double-fried, so I ate them first to avoid having to eat cold, limp fries after the burger.

I can recommend this place and hope to get a chance to stop by again when I can try some of the other options on the menu.

As for the Texas Burger Stop's rating, here goes:

• Patty Size and Style: thin, hand formed
  
• Cooking style: cooked on a flat top
  
• Char: some char grill
• Bun: soft, fresh and untoasted
  
• Vegetables: fresh red tomatoes, nice green iceberg lettuce
  
• Napkins needs: one napkin should do
  
• Special attributes: thin, fresh-cut fries, nice and salty
  
• Ownership: appears to be locally owned, non chain

A moment of silence is in order.....

I was just reading the Startlegram and ran across this article. It seems my most favorite burger joint in the world, Herd's, is being handed over to the son, Danny.

We knew it was coming, discussing it back in April, but it is still a shock.

I look forward to the day I can swing by and grab another one to see if Danny has watched over Claude long enough to pick up the 'art' of making the 'best burgers on the planet (or anywhere else)'.

Congrats, Claude. Our hat's off to you.

I made every effort to get there as often as I could. It boggles my mind that you have cooked up over 2 million burgers. That's a lot of beef!

Sac-A-Burgers - Mabank

I had the pleasure of stopping by the Sac-A-Burgers recently while on the way home from my cousin Lee's funeral. I don't want to downplay the sadness I felt attending the funeral. We will miss you Lee. You were a great man, a wonderful father and an inspiration to 'live life' if ever there was one.

I stopped to get some fuel at the local gas station and asked where the best burger in town was. Both cashier's rang out in unison, 'Sac-A-Burger'. So, I had to try it. I asked for directions and proceeded to seek out this place.

When I arrived it was on the 'outskirts' of town. It has a drive thru that seemed to get a good portion of business. I went inside to find a small place with about 12-13 booths, a jukebox, two pools tables, three video games and several quarter-hungry sticker machines that you know keep the youngsters busy.

I ordered up the bacon cheeseburger, a side of seasoned fries and a medium iced tea. The total was just over $5, a bargain compared to the prices in places like Dallas and Fort Worth. Oh yeah, it was a cash only place, another sign of a good hole-in-the-wall joint ala Herd's.

I found a place to sit and noticed a few locals looking me over. I was dressed decently, having just attended the funeral. I quickly ignored the glances. I figured with the place off the beaten path they might not see many strangers stop by.

The locals didn't make me feel uncomfortable in the least. Perhaps it is like when a person from Texas goes up North and everyone turns around the moment they open their mouth to speak as that wonderful Texas drawl spills out. Perhaps they could sense I was from the Metroplex. I don't think I look like a 'city slicker' and I certainly don't talk like one.

One attribute I could do without, and I find this to be true in several small town places, is the building is not smoke-free. It wasn't thick with smoke like you would find in a casino, bar or bingo parlor, but a few people were lighting up. If everyone chose to do so, it could easily get difficult to breath in a small place like this without some form of smoke-eater running.

My burger arrived quickly. It was a thin burger, appeared to be hand formed with a lack of char I like to usually find on thin burgers. It was no doubt cooked on a flat top, no char-broiled burger here.

The bacon was crisp, the chopped iceberg lettuce was fresh and the red onions were a nice touch. The patty was a bit smaller than the bun, but not out of proportion. The bun was toasted, it would appear, probably on the grill. Overall the burger was cooked well, not dry from too much time on the grill and not raw so that I would be concerned about E Coli or Salmonella.

I bit into it and found it to be piping hot and quite tasty. I quickly consumed it and the perfectly cooked seasoned fries and washed it down with some very good iced tea. That meal just hit the spot. I finished it off with a scoop of my favorite ice cream in the world, Blue Bell Banana Nut. I can almost never find this flavor, but they had it by the scoop here for 89^¢.

On my way out I noticed the menu on the wall was quite extensive, this wasn't just a burger and fries establishment. If I find myself in Mabank again, hopefully under better circumstances, I can see myself stopping by for another burger or working my way through the menu.

Here's the info on where to find Sac-A-Burger:

Sac-A-Burger
624 W Mason St
Mabank, TX 75147

As for the Texas Burger Stop's rating, here goes:

• Patty Size and Style: Thin, appears to be hand formed
• Cooking style: grilled on a flat top
• Char: No significant charring
  
• Bun: toasted, probably on the grill
• Vegetables: fresh veggies, red onions
• Napkins needs: one napkin should do
  
• Special attributes: Cash only
  
• Ownership: Looks to be locally owned
  

Herd's Burgers - Jacksboro

Herd's is one of those places you have to know about to find. It's so small and quaint, if you aren't looking, you will drive right by. And, what a mistake that would be.

Herd's has been a staple in Jacksboro, TX for almost a century. It is currently run by Claude Herd, a 3rd generation owner. Danny Herd (Claude's son) will soon be taking it over and vows to continue the family tradition. They are open Tues thru Saturday from 10:30 am to 4:00 pm.

The uniqueness of Herd's Burger is how they are made. Claude has a bucket in a small freezer to his left, in which he places a plastic bag full of fresh ground beef. He reaches inside and transfers a large mound of beef on the left side of the small grill. When an order is made, he reaches into the mound with his spatula, peels off a section and flattens it on the grill, forming a patty, much like he has done thousands and thousands of times.

With the skill of a Benihana chef, he moves the patty across the grill, his years of experience making him keenly aware of the 'sweet spots' that allow the grill to perfect each burger.

As the orders are vocalized to him from the small counter less than 10 feet away, he moves each burger into place and carefully places a bun on top to become one with the still cooking patty.

When Claude deems the burgers are ready, he passes the assembled unit down the line for the vegetables to be applied and whatever condiments have been requested. After that the burger is wrapped in a paper wrapper, a toothpick poked through it and into the brown paper bag it goes off to one of the dozens of people waiting outside.

Herd's is located in Jacksboro, Texas (see link and physical address below):
Herd's Burgers
400 N Main
Jacksboro, TX 76458

Herd's has developed quite a following and is discussed in the following forum:

http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=20897

As for the Texas Burger Stop's rating, here goes:

• Patty Size and Style: Spatula made, thin and crispy around the edges
• Cooking style: grilled on a flat top
• Char: great char around the edges
  
• Bun: toasted on top of the patty on the grill
• Vegetables: fresh lettuce and tomatoes, chopped onions, 'hamburger' dill pickles
• Napkins needs: one napkin should do
  
• Special attributes: all they make is burgers, only take cash and you have to be prepared to wait during lunch
  
• Ownership: mom and pop