Wednesday 16 Apr

Smooth pop

Ah, springtime in Oklahoma and the joy of eating food from a street vendor. Just in time for the warm weather, two new mobile concepts want you to chill out.
04/16/2014 | Comments 0


No single holiday has done more to ruin the reputation of eggs than Easter.
04/16/2014 | Comments 0

Plane food

Ozzie’s Diner

1700 Lexington Ave., Norman


What works: No-frills diner food served fast and friendly.      

What needs work: Seating is slightly cramped.     

Tip: Come hungry; portions are huge.    

04/16/2014 | Comments 0

OKG7 eat: Fresh off the farm

There was a time not too terribly long ago in Oklahoma City when there was a chain on every corner and the closest you could get to local was to make a trip to your farmers market and make the food yourself. We always celebrate all things local, and luckily, it’s getting easier for OKC restaurants to incorporate locally grown, all- natural ingredients into what they offer.

— By Devon Green

photos by Mark Hancock and Shannon Cornman

04/16/2014 | Comments 0

OKG7 eat: Soccer pub crawl

Football season is finally here! We call it soccer, but that doesn’t have to stop you from indulging in two favorite European traditions: walking and pub crawling. Since the Energy FC games will be alcohol-free, we’ve created a list of pubs and taverns within walking distance from Clement E. Pribil Stadium at Bishop McGuinness Catholic High School.

— by Devon Green 

photos by Mark Hancock and Shannon Cornman

04/09/2014 | Comments 0

OGK7 eat: Dollars to doughnuts

While the idea of fried dough may or may not be American in origin, the traditional ring-shaped confection that we know and love does originate here. According to The Smithsonian, doughnuts were created by an enterprising New England sailor’s mother who wanted a way to store and transport pastry. Regardless of its origin, the doughnut is a modern favorite.

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

04/02/2014 | 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.

What works:
simple onion burgers cooked right
What needs work:
Avoid going overboard with toppings.
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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