But I think that it would have been significantly improved had I been asked what temp I wanted it at ordering or thought to be more assertive in that area. They were all just gorgeous and they all just kept sliding right outa the bun! Ah well. The veggies were super fresh and crisp, nice leaf lettuce, not iceberg, and whole leaves, not chopped or shredded, thick bright tomato, pickles and lovely semi-sweet onion. It also kept everything from gooing together the way I want it to in general. So the bulky burger patty was too over-cooked for me to enjoy the flavor and the chewing of it. That’s gotta be some sort of punishable offense. I used a derivative of «moist» and of «taint» in the same paragraph… describing food. A well-done burger will always be dry and I don’t want to drown it in sauce in order to moisten it up… I want it to be juicy on its own and I’ve taken to ordering my burgers medium-rare. While the patty-portion is generous, the burger is well-done. First, the Sriracha mayo is the bomb, a must-have.
Workhorse’s Bastrop Burger (Bastrop grass-fed beef) on a white bun with cheddar cheese, lettuce, tomato, pickle & onion were my ticket, with Sriracha mayo. I just want it to properly meld together in an amalgamation of sauce, melted cheese, meat-grease and bread, where everything sticks together and flavors blend and complement in one perfectly sticky-but-not-soggy handler. I don’t want it to fall apart or the bun to turn to mush. But… I take my burgers seriously and it’s time to seriously break this one down: I’ve come to the realization that I prefer a «gooey» burger. Workhorse Bar was an excellent host, their patio was lovely, inside was nice and cool, World Cup was watch and burgers were imbibed. Five stars because you guy are awesome, burgers are awesome and this club is awesome. It’s time to get real about BOM Club reviews.
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