Wednesday 30 Jul
 
 

Pickin’ and grinnin’

Sand Stone Spring Vineyard, 9211 Sloan Road, in Mustang offers a unique opportunity for a glimpse into the wine industry. From now until mid-August, the winery welcomes visitors to pick their own grapes.
07/30/2014 | Comments 0

Food briefs: You’re toast, er, pretzel

There’s a new food truck on the scene.
07/22/2014 | Comments 0

Upward mobility

Locals can have fresh microgreens and herbs for cooking in a new and convenient way. Microgreens, a chef favorite, are petite vegetable greens that add color, nutrition and flavor to dishes.
07/23/2014 | Comments 0

Late-night bites

What a wealth of choices! We remember the days when the only places to eat after 10 p.m. were Denny’s and Waffle House. Next time you’re out late with friends, check out OKC’s abundance of local late-night eatery options.

— by Devon Green, photos by Mark Hancock, Shannon Cornman and Gazette staff

07/30/2014 | Comments 0

OKG eat: Cool places, cooler drinks

We know. It’s hot. It’s summer in Oklahoma. Cool down by sampling cocktails that local bars and restaurants have concocted just for you. Find a nice, air conditioned space or a shaded patio and while away the hours drinking the flavors of summer. You might decide it’s not that bad after all.

— by Devon Green, photos by Mark Hancock, Shannon Cornman and Lauren Hamilton

07/23/2014 | Comments 0

New kids on the block

There are a wealth of new local eateries cropping up in the metro and even more coming. If they’re not on your radar, they should be. From the comfy atmosphere at The Barrel on Western Avenue to the laid-back vibe at the Plaza District’s coffee shop, you might find a new regular hangout.

— by Devon Green, photos by Mark Hancock and Shannon Cornman

07/16/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Bricktown boogie
Restaurant Reviews
 

Bricktown boogie


Finally found a parking spot and have a few hours to kill before the game or hitting the dance floor? Have a burger!

Greg Elwell September 18th, 2013

Bricktown Burgers
300 E. Main St.
232-4373

What works:
simple onion burgers cooked right
What needs work:
Avoid going overboard with toppings.
Tips:
Bring change for parking, or walking shoes.

Here are the keys to enjoying a burger:

1. Don’t put too much crap on it.
2. Eat it.

That’s it. I mean, yes, there are burgers piled high with fixings that will blow your mind. But generally, less is more.

Which is part of why Bricktown Burgers (300 E. Main St.) is so good. It will do more, if you want. It will more you into the ground. But it also knows the virtue of cooking a burger with accoutrements that enhance, rather than hide, what you’re eating.

When going to Bricktown Burgers, the first job is to remember quarters. This is Bricktown, guys; parking isn’t free. Bring change.

The second job is to decide if you want a burger (yes), a frankfurter (also yes) or a sandwich (you get the idea...) for lunch.

The menu standout is the onion burger, a concoction from the grill including fried onions and freshly seasoned beef placed between tasty buns. The original comes with pickles; the deluxe has lettuce and tomato (both $4.35). Cheese? That’s between you and your god. It’ll cost 55 cents for American or 75 cents for Swiss.

Maybe add a little mustard.

Maybe. And that’s as much as you should probably do to the burger to really enjoy it. Bricktown Burgers cooks them right: done, but not dry. It’s simple, but it tastes so good.

Can you put more on it? Yeah.

But the Eidson Burger ($5.50), which adds ham and Swiss, won’t taste like a burger. It will taste like a heavy ham-and-cheese sandwich. I can’t blame you for trying it. I like ham-and-cheese sandwiches, too.

In fact, if you really want a ham-and-cheese sandwich, it has one on the menu ($4.95).

If you order a frankfurter, be prepared for something more intense than a usual hot dog. Bricktown Burgers slices its dogs lengthwise, opening up the the sausage so it can then be grilled.

What does that do? It sizzles some of that fat and adds a ton of flavor. It’s $4.35 for a frank with pickles and onions, $5.50 for the one that adds chili and cheese to the mix. Either are good, but if you really want to taste the way the griddle fries a hot dog, I’d forgo the chili.

Do you want a burger without onions? Shame on you! Yeah, it’ll give you a burger without onions. Not everybody likes flavor.

Oklahoma City has no dearth of great burger joints. But if you’re in Bricktown and want to get away from sports bars and wine bars and sushi bars and bar bars, Bricktown Burgers serves up a simple, honest burger. And the fries aren’t bad either.

 
  • Currently 3.5/5 Stars.
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