A great burger is like an expertly performed symphony — harmonious and immensely satisfying. For this matchup, a familiar maestro faced off against a newcomer. The buzzy Off-Site Kitchen is little more than a shack, perched on the corner of Irving Boulevard and Wycliff Avenue, west of the Design District outside downtown Dallas. But don’t let its rough-and-tumble style throw you. This joint is turning out some serious burgers. The brainchild of Dallas restaurateur Nick Badovinus, Off-Site Kitchen wowed us with its “Do It Murph-Style” burger, a quarter-pound patty of Angus chuck roll and shoulder (ground on-site) served on a bun from Village Baking Co. and topped with flat-top onions, lettuce, tomato, pickle, mayo, a roasted jalapeño and smoked bacon relish, a slice of American cheese, and “secret sauce.” With every component nicely balanced and holding up throughout, it was delicious from first bite to last.
H2 Burger Co., inside the Red Goose Saloon in downtown Fort Worth, is likewise rough around the edges but has a good rep for its gourmet burgers. But where the “Murph-Style” burger was in perfect sync, the smokehouse bacon burger struck a discordant note with its sickly sweet onion jam drowning out almost everything else. The patty, which was a bit too peppery, fought to distinguish itself amid the bacon, cheese and gooey onion jam, but never came close to the symphonic splendor of Off-Site Kitchen.
Winner: Off-Site Kitchen