|Jerry Glauser (left) and Brooksy Smith (right)|
the Masterminds behind Jerry Built Burgers
Per a recent article in the Bellaire Examiner:
“What we’ve tried to do, and this was Jerry (Glauser), whatever they do at typical fast food, let’s do the opposite,” Smith said. At JerryBuilt, the idea is to make everything visible for the customers starting from the moment you enter. Unlike other burger restaurants, you’ll see your food being prepared when you first walk in and not cash registers.The concept is a good one, and in today's world where we are concerned about the content of our food, an important one. Per their website:
Forget antibiotics and growth hormones. Our meat, whether chicken, pork or beef, comes from animals that are exclusively fed a vegetarian diet and never ever given hormones or antibiotics. (Note: Sourced from Niman Ranch and Meyer Natural Angus) We strive to obtain locally grown and organic iceberg lettuce, vine-ripened tomatoes and Bermuda onions for your burger. From produce to condiments, our menu features daily and seasonal items that are organic and locally sourced.
|The Spatula as artwork and a mural by Mike Guillory|
|No Matter Where you are in Jerry Built Burgers, you can see what they're|
doing! Talk about full disclosure!!!
|Dining area, Coca-Cola Freestyle, and high tech Handwashing Station|
at JerryBuilt Burgers
|My Double Bacon Cheeseburger|
with Ernie's Sauce
-Organic Beef Patty (kids had singles, I had a double)
-Kids had American Cheese and Heinz Organic Ketchup
-I had Lettuce, Tomato, Pickles (from Wickle's Pickles),
Bacon, American Cheese and Ernie's Sauce (recommend this sauce highly!)
On a fresh, toasted Three Brothers Bakery Bun
We tried both Regular and Sweet Potato Fries
which we saw hand made and crinkled, and were cooked
in a traditional 2 step frying method
My son took one bite of his burger and had a huge smile! I asked how he liked it and said "It'd be three thumbs up if I had a 3rd arm, dad!" My daughter gobbled up her burger without saying much of anything. My first bite yielded a sweet and meaty taste with a texture that was softer than the usual sirloin or lean ground beef, but chewier than Wagyu (American Kobe) beef. The seasoning was mainly salt, black pepper and paprika, with something else that was hard to identify. Brooksy Smith told me it was turmeric--a spice that is related to Ginger. It had a savoury twang that melded well with the sweetness of the beef and the salt and pepper. The Three Brothers bun was fluffy and soaked up the juices of the meat and sauce very well. I personally liked the Ernie's sauce, which is a mixture of Duke's Mayonnaise, Wickle's Pickles and other fresh organic ingredients. This burger was much like the Guy's Meat Market Burger I tried last year, and it left me with that satisfied feeling much like Marshall Eriksen had after eating at the Green Door Burger joint: very satisfied but also looking forward to eating one again.
|Jason and Helena thoroughly loved the food at Jerry Built Burgers|
I would like to give Jerry Built Burgers several props on working to do things in a good way--ethically right, sustainable and working to support local businesses, as well as be environmentally friendly and community minded. This kind of sustainable business model is succeeding despite economic hard times and it's one of those concepts that has to be pursued by entrepreneurs as well as supported by customers. I was very impressed at how all the partners I met were engaged with the customers and stakeholders. My gut instinct as a food lover and an economist is that this location is going to be very busy, wildly successful and will lead to more locations in the future. I urge you readers to support this business not only because they are socially responsible, morally ethical and sustainable, but also because they have produced a DAMN GOOD BURGER that you will crave, as I am craving one right now at this writing.
|It's not Green Door Burger, but it's how JerryBuilt Burgers will make you feel|
after you eat one!
3501W. Holcombe Blvd.
Houston, Texas 77025
Hours of operation are
Sunday - Thursday 11:00AM – 9:00PM
Friday - Saturday 11:00AM – 10:00PM
I will be paying them another visit after a month of operation to give them a proper Hank on Food Review.
Zao an, Y'all!!!