Anatomy of a 'Buster'
Individually, the components of Pop's "Belly Buster" burger don't look like much.
The road to excess begins with a single patty, taken from the meat delivered fresh daily by Fort Worth's Taylor Dressed Meat Co. Alongside it on the flattop grill, cook James Leffall lays out the remaining ingredients: a few strips of bacon, a handful of red onions, some mushrooms, a few jalapenos, a couple slices of bell pepper and ('cause why not?) a fried onion ring. In effect, the "Belly Buster" is a kitchen-sink burger, using just about every available ingredient in the kitchen. It's a gimmick, sure, but a tasty one.
Throughout the cooking process, Leffall applies a few judicious squirts of the eatery's "Pop's sauce," and before pulling the patty off of the grill, applies a layer of cheddar cheese. The whole concoction then moves to the building phase, as the toppings are carefully stacked atop the still-steaming patty, with the fried onion ring (and a healthy dash of "Pop's sauce") serving as the crowning moment.
Despite its height, it's possible to taste all the flavors the "Belly Buster" has to offer -- just ask one of our judges, who managed a single bite through every layer and pronounced it "delicious."
