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!

Staff writer

Adrianne Uphold is a senior at West Virginia University. Before joining the Observer-Reporter as the summer intern, she was the managing editor at WVU's student newspaper, The Daily Athenaeum. Adrianne also reported for WAJR Radio and Metro News.

See what people are talking about at The Community Table!

Thank you for reading!

Please log in, or sign up for a new account and purchase a subscription to read or post comments.