This past Sunday, April 27th, Far Out Burger participated in a ‘Burgers & Brews’ pop-up with Fort Worth “sushi ninja”, Chef Jesús García. The idea behind this pop-up was to team up and create some unique and flavorful burger combinations, all while utilizing as much local produce as possible. We collaborated on different concepts and did a little experimenting to come up with, not one, not two, but FIVE different burger masterpieces — each served with a unique side and paired with the perfect beer.
Needless to say, even with the smaller 2 oz. patty size, some guests just couldn’t quite make it through all 10 oz. of burger. But fortunately there were many who did, and even those that didn’t were happy to take some home to share with their spouse, or enjoy again that night for dinner. A big thank you to everyone who attended — we really enjoyed seeing your smiling faces and full bellies!
Check out pictures from the event below (courtesy of Far Out Friend Kelly Phillips), including a pic and description of each burger/side/beer combination on the menu.
Course #1 – Far Out Burger – Thai Burger w/ Vietnamese Corn paired with Odell’s St. Lupuline
The star ingredient in this burger is the Thai Basil from Cold Springs Farm used to make a Far Out pesto with Thai flavors to coat the bottom bun. The pesto was topped with a Far Out Patty, grilled mango & prosciutto, and a few pieces of crispy rice paper, all served in between a freshly baked Far Out Bun. The Odell’s St. Lupuline paired extremely well with this burger due to it’s lightness, depth of flavor and floral notes.
Course #2 – Chef Jesús García – Japanese Burger w/ Roasted Shishito Pepper paired with Deschuttes Fresh Squeezed IPA
Inspired by a Swiss Pastry Shop burger, Chef García made this burger’s patty entirely from Korubuta sausage. It was topped with homemade tonkatsu, house mayo, cabbage, tempura flakes and bonito shavings between a Swiss Pastry custom-made seaweed brioche bun. We paired this burger with Deschutes Fresh Squeezed amazing fresh, citrusy IPA to help complement the clean Japanese flavors.
Course #3 – Collaborative – Mexican Burger w/ Roasted Green Garlic paired with Wasatch Devastator
This unique burger featured a Sterling Lamb patty, black bean puree, piloncillo & agave nectar caramelized onions and asadero cheese. The Devastator, which sounds scarier than it tastes, complements this burger with its’ nutty, malty taste.
Course #4 – Far Out Burger – BBQ’d Burger w/ Green Onion Rings & Carrot Ketchup paired with Martin House Rubberneck Red
During the pop-up, one of the guests told me that “this burger feels like Texas”. Mission accomplished. The BBQ’d featured a Far Out Patty, melted Welsh white cheddar, Far Out cured and smoked bacon, Far Out bread & butter pickled jalapenos, Far Out BBQ sauce, and of a course, a freshly baked Far Out Bun. We paired this burger with the most ‘Fort Worthian’ beer we could think of — Martin House Rubberneck Red.
Course #5 – Chef Jesús García – Burger Wellington w/ Tourne Potatoes & Truffle Mayo paired with Rabbit Hole Brewing Rapture
A burger spin on the classic Beef Wellington, this burger was as decadent and delicious as it sounds. A wagyu patty was topped with mushroom duxelle, foie gras butter, comte cheese all inside a crispy puff pastry from local favorite, Swiss Pastry Shop . We paired this burger delight with Rabbit Hole Brewing’s The Rapture for its equally tasty and flavorful profile.
Course #6 – Collaborative – Beer Float
Additional pics of the event: