I’ve had a torrid long-distance love affair with a burger in Denton for the past couple of years. The B&B Burger from Barley & Board has been my go-to since my incisors met it in the fall of 2015. I’ve consumed many burgers since this fateful day, but none have compared. Two 4-ounce, hand-formed Certified Angus Beef patties are griddled over onions, topped with American cheese, slathered in house-made Thousand Island dressing, piled with bread and butter pickles, and squished between a toasted brioche bun. For me, it was the pinnacle of North Texas ground beef hierarchy. (We’ve named it our best burger for two years running.) Until now.
I’ve been face-deep in the dry-aged patty at Wheelhouse in the Design District twice now and both times have been a delight.
D-e-l-i-g-h-t.
A roll of 44 Farms’ beef chuck gets dry-aged for 40 days and then ground at Headington Companies’ Commissary downtown. Two patties are topped with American cheese, shredded iceberg lettuce, house-made bread and butter pickles, and “Special Sauce,” which is a creamy blend of aioli, hot sauce, onion, horseradish, and Worcestershire. It’s all sandwiched between a pain au lait bun, also made from scratch at Commissary. The burger is served with a side of hand-punched, twice-fried, Kennebec potato fries.
“The Standard Burger is an ode to the classic cheeseburger,” says Brian Zenner, Culinary Operations for Headington Companies in the Design District. “We wanted to combine the greasy spoon take with great ingredients to create one amazing bite after another.”
In a market as competitive as ours, when a truly special burger rises above the rest, it’s worth mentioning. So, I’m mentioning this one. You should go eat it. That’s all I got. Until next time.
