By Adrianne Uphold
We asked Mark “Bubba” Snider, one of the two owners of Bubba’s Gourmet Burghers and Beer at Southpointe, how to make the eatery’s juicy, oh-so-good burgers, and here’s what he told us:
We start with a fresh Breadworks kaiser bun.
Then we add fresh leaf lettuce, tomato and onion slices.
Next, we take our signature gourmet “burgher,” which is a blend of prime New York strip, ribeye, sirloin and brisket, sprinkle with Cajun spices, our own secret spices and then sear the patty.
We move the meat to the char-broiler to get it to the right temperature.
Next, we melt some high-end bleu cheese on the burgher, take it off the grill and place it on the bun. Top it with two pieces of thick-cut applewood smoked bacon and slather on our homemade chipotle mayo on the top bun.
And no “burgher” would be complete without a side of fresh-cut fries!