A solid burger at Twisted Root Burger Co. in Dallas
Twisted Root Burger Co.
2615 Commerce St.
Dallas, TX 75226
4/5 buttery buns
Note: There are more than one Twisted Root locations so click on the link above to find the most convenient one for you.
Within the past few months, John and I had taken a trip to Dallas and L.A., both for NMO conferences of some sort. While the forefront of the trip was for learning about the latest NMO issues, the rest of the time was spent in search of good food.
Before heading up north, I did a little research into the must-eats of Dallas. After talking to a classmate who grew up in the Big D and poking around online, I settled on two places: Twisted Root and a place to be named next time.
Apparently Twisted Root has been featured on “Diners, Drive-Ins and Dives” on the Food Network (whose host John can’t stand). But in spite of my husband’s loathing of Guy Fieri with his backwards sunglasses and wrist sweatband, we decided to pay the burger joint a visit for dinner.
I ordered their regular cheeseburger, John had their turkey burger, and we ordered a side of fried pickles. While waiting for our to-go order, I tried a U.F.O. unfiltered wheat beer which I really liked. (I even might dare to say it’s my current favorite beer. I found it at HEB recently and have yet to pop one open so I will have to do the taste test again soon.) Clientele are given pop icon identities while they wait for their orders. So instead of listening for just boring old “John” or “Blind Cook” to be called, we got to be Walker, Texas Ranger for a few minutes. (And who doesn’t want to be Chuck Norris if only for ten minutes?)
The fried pickles turned out way too salty even with the ranch dip. And since I lost my fried pickle virginity to Pluckers back in college, my heart belongs to the Austin joint’s spear-cut pickles which I find superior to the chip-style cut. Cutting them into spears allows for a better crunch; cutting them into chips allows for saltier, greasier batter. And while I know many would argue the latter’s merits, I’m just biased, okay?
The burgers, though, were definitely good. My personal opinion is that the meat and the bun are what make the burger. The meat has to taste like juicy, flavorful beef. It’s gotta have a little bit of that bloody taste to it. It may sound gross, but the truth is if the patty tastes more like cardboard than cow, then it’s an inferior product. The bun is also important. It should be a little buttery, a little toasty. Not soggy, but not cut-the-roof-of-your-mouth crunchy either.
John really liked his turkey burger. I liked my regular beef cheeseburger, too, but I felt my meat was slightly overcooked, resulting in a texture a tad tougher than I prefer. I know, I know. This is coming from the girl who used to order her burgers rare. (In my defense, this was before I learned about mad cow and other health risks concerning ground meats.) But I can’t fight my taste buds, and they like the carnal taste of a little animal blood, not to mention the chewy bits of cartilage. But I still give Twisted Root a 4 out of 5 because their buns were pretty awesome.
Overall, I would definitely go there again. I have yet to taste the perfect burger. In Houston, many claim it’s Beck’s Prime. Others say Pappas. Still others say Christian’s Tailgate or Petrol Station or the classic Fuddruckers. Like the perfect taco, I will eternally be on the hunt for a perfect burger. Who makes your perfect burger?