Parker Vaughan was simply flipping his signature patties at the company picnic when the employees decided to give it a whirl back at work.
After all, hamburgers find their origins in Hamburg, Germany.
Now, Biergarten brings burgers beside beer and brats on Wednesdays, and Thursdays if they don't sell out. For $12, you can sink your teeth into a 100% grass fed, half-pound Prather Ranch patty with toppings that vary weekly. Some recent combinations have included caper aioli, bacon, caramelized onions, house pickles and little gems, as well as feta aioli, caramelized fennel and pickled shallots.
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Sure, you could easily opt for the smaller, more typically German fleisch, but the thick, gargantuan sandwich might just be a more satisfying accompaniment: all the more food to soak up that liter of dunkel.
A past week's offering included caramelized onions, bacon, white cheddar, house pickles, greens and truffle aioli. The proportions of each component were nearly ideal: burger-to-bun ratio favored the meat, the toppings stayed atop the mound, and the smear of aioli was light enough not to detract from the whole, but heavy enough to make its presence known.
No real frills, just an honest to goodness burger.
From the soft, toasty bun to the crunchy pickles and hearty hunk of meat, hump day just got a whole lot better.