Patty Shack Burgers is no more. Before you freak out, I'm actually just talking about the name.
The place is now called Mixed Up Burgers, and there's even a second location (opened earlier this year), also in Grand Prairie.
For those previously loyal to Patty Shack, the good news is that the concept hasn't changed. The burgers are the same, and the interior is still like something out of Patrick Swayze's Road House.
So why the name change? Evidently, another company owned the rights to the Patty Shack title.
And for those new to the concept, Mixed Up Burgers is basically the Marble Slab of burger restaurants. Customers select ingredients or "mix-ins," which are then added to the beef before cooking.
I love the idea. I already love burgers, so the next logical step in burger evolution is to simply mash everything together to make super-patties, right?
If the idea doesn't inspire you, though, that's just fine. Customers can choose from preconfigured selections, like the shackadelic ($5.49-$7.99), a burger mixed with bacon, mushrooms, and Swiss. Although the mushrooms are buried in the patty, it's really all about the chunks of bacon making a scene. It's a juicy, well-seasoned combination, and a favorite with the regulars.
The Pedro ($6.29-$8.99), on the other hand, is not as appealing. A ground chicken patty mixed with bell peppers and red onions topped with queso sounds like a portable feast, but sadly, every ingredient fights for your attention. The Pedro got a "no bueno" from the table.
The chowboy ($6.29-$8.99) -- an obvious Western-inspired mix of barbecue sauce, cheddar and relish -- is far more serious, and messier. But it has just the right amount of tangy sauce and a brutal bite courtesy of fried jalapeños piled on top.
Our customized burger was made with ham, green chiles, and pepper jack cheese, topped with crispy, hefty onion rings. We couldn't taste the peppers, but the sweet ham sure came through, like the bacon in the shackadelic.
What really caught our attention wasn't a burger, though. It was the hot dog, known as the "homewrecker" ($5.49). It's an intimidating sight when ordered "dirty" ($2.49), with a generous portion of chili, cheese, and onions. And the menu doesn't lie: It's "grilled to perfection," and like the burger buns, the "wiener catcher" is also homemade.
Everything we tried was seasoned appropriately -- not too much or too little -- including the curly fries ($2.99). We gave the salt shaker time off for once.
I can definitely see the appeal of the place. It's easy to get caught up in the experimentation when creating your own patty. There are more than 20 ingredients you can mix and then pair with various toppings, like fried eggs ($1.59) or onion rings ($1.59). So play mad scientist, but be warned: If your burger creation falls short, it might actually be your fault.