Houston Burger Week: Saturday April 28 through Saturday May 5

The Event

What do you get when you combine chefs like Bryan Caswell and Lance Fegen with Tillamook Cheese? Some pretty amazing burgers. To celebrate some of the best burgers in Houston Tillamook Cheese’s Loaf Love Tour has partnered with five of our best local restaurants for burgers in Tillamook Burger Week. During Burger Week, which runs from April 28 – May 5, each spot will offer a unique burger special featuring award-winning Tillamook Cheese.  FYI: the Tillamook Cheese Loaf Love Tour is in it's third year and you can check the website linke above for tour dates and locations this summer.

Houston Burger Week Participants:


Little Bigs
I've already reviewed Little Bigs, but I will definitely come back during Burger Week for their Hanging Slider: a Yeast bun, Tillamook Medium Cheddar and Caramelized Onion perfection ($2.50 for 3).


BRC Gastropub
I've not yet been to BRC Gastropub, but it has been on my list.  So this upcoming week is as good a week as any to give their Tillamook Sharp Cheddar Chili Dog Burger – with Sweet Jalapenos, Pickled Onions and Iceberg lettuce this is one burger you won’t soon forget. ($13) Before the burger don’t miss the Tillamook Pepper Jack Pimento Cheese appetizer served with Warm Tortilla Strips. ($9)

The Burger Guys
TBG is an ongoing favourite of mine that I visit at least once a month.  They have the bragging rights to Best Burger in Houston on my top burgers list (see right sidebar) and have been on A LOT of other such lists since they opened in 2010.  They're making a Tillamook Betty - 1/2 lb. Akaushi beef with Cinnamon Nutmeg Aioli, Bread and Butter Pickled Braeburn Apples, Arugula, and Tillamook Sharp Cheddar served on a Challah bun. ($10).  As a big fan of Challah bread, not to mention Tillamook Sharp Cheddar and Akaushi Beef.

Liberty Kitchen and Oyster Bar
Again, another restaurant I have not been to as yet, but has been on my list is participating in the Tillamook Cheese Love Loaf tour. Chef Lance Fegen’s new venture is making a splash with top-notch comfort food. You won’t be able to resist their Burger Week Special - The Rodeo Clown Reuben – a combination of Brisket, Chicken Fried Steak, Hot Dog, Tillamook Sharp Cheddar, Tillamook Pepper Jack, Sweet Jalapenos, Malt Slaw, Tomato, Pickles, 1000 Island and Chile con Queso on Pumpernickel. ($18) This sounds really, seriously, deliriously tasty and my mouth is watering just thinking about it.   Also as an appetizer, it is recommended you try the Maryland Blue Crab & Tillamook Pepper Jack Pimento Cheese Dip with Warm Tortilla Strips. ($12)

Beaver's Gastropub

My kids and I enjoyed a lovely Sunday Brunch at Beaver's not too long ago. This popular gastropub fused with a Texas ice house serves up some “dam fine” food. Go for a great time, fun drinks and an epic burger. Beaver’s has created a Tillamook Ice House Burger – made with Tillamook Pepper Jack Cheese, Beer Battered Pickled Onion Rings and Cornmeal Fried Jalapenos, topped with Beaver’s house-made BBQ sauce, served on locally made TX Toast. ($13)

I will of course be following up on this with reviews, photos and details on these tasty burgers with this wonderful brand of cheese.  Truth of the matter is, I've been a fan of Tillamook Cheese for a long time.  I lived in the Seattle area due to a job move away from Houston between 1997 and 1998, and got hooked on this particular brand of cheese from Oregon.  When I moved back to Houston, I did not see it in grocery stores here until many years later.  Tillamook has recently been on a national campaign to bring their tasty cheese to the whole country and I for one am quite happy about this.  Of course I would be even happier if Tillamook brand ICE CREAM were brought to Houston.  Dreyer's, Bryers and even BlueBell can't beat their Mountain Blackberry or Huckleberry ice creams.... I'm getting hungry now...

I'm the Chef--My Tillamook version of The Hank on Food Brunch Burger
Folks, if I could have a burger named after me at any local place, here is how it would be put together from the bottom up:

• Bottom part of the Pretzel Bread Bun
• A slice of Tillamook garlic white cheddar cheese below the patty
• 1/3 lb of Angus or Akaushi Beef cooked to true medium, seasoned with a mixture of Cumin, Tumeric, ground cayenne Pepper, Sea Salt, ground black peppercorn, paprika and Worcestershire Sauce
• A slice of Tillamook smoked extra sharp cheddar cheese on top of it
• Grilled Vidalia Onions
• 3 thick slices of Applewood smoked bacon
• A fried egg over medium
• A leaf of Romaine Lettuce
• 2 slices of Beefsteak Red Tomato
• 5 Wickles Pickle Chips between the top 
• Garlic Aioli
• Top of the Pretzel Bread Bun

Now I can hear a whole bunch of Foodies griping that it's too busy, I'm trying to thrown in everything but the kitchen sink, yadda yadda yadda.  And if you feel that way, you are entitled to your opinion.  Personally the texture of the pretzel bread, the buttery sweet nature of the beef, the chewy smokiness of the bacon, the confluence of the aforementioned seasonings, the smooth yet sharpness of the two cheeses, the sweetness of the onions, the crunchiness of the veggies, the texture of the egg and the tartness of the garlic Aioli blend together perfectly according to my taste buds.  Anyhoo, that burger is one I try to put together at The Counter sometimes when I go there.

My plan is to start with BRC Gastropub and Liberty Kitchen Oyster Bar first, as I've not visited either of them and owe them each a review.  I will catch at least one more during the week as well.  I will also be paying extra visits to 24 Hour Fitness to work them off.  I will blog about each burger, with photos and vivid descriptions after each visit.

And remember:
Eat Happy!!!
Zao an, Y'all!!!