September 22nd, 2010 by Joe Price – Comments (8)
Opening in 2001, owner Brett Rehorn, decided that Tulsa needed an authentic Irish Bar with true Irish libations and food. To ensure authenticity Brett spent in excess of $1 Million Dollars (said in your best Dr. Evil voice) to create his Irish Bar in Ireland and have it shipped back to Tulsa for assembly. He then stocked his bar with true Irish drinks and added in many outstanding Irish dishes. I’ve had many of these drinks and dishes over the years but today I’m here to put a hurt on their Butter Slip Burger. I mean, how can you go wrong when the burger has the word butter in it.
KilKenney’s Butter Slip Burger with Bacon, Bleu Cheese, and Grilled Onions is served on a Kaiser Roll. The beef patty is eight ounces which helps ensure a juicy burger. And this burger was juicy, cooked to my desired medium request. The toppings of bacon, bleu and onions just added to the overall experience. That’s a really good burger at an Irish Bar. The sweet potato fries are top notch also. Nice and crispy. Other items that we sampled included their Portobello Mushroom Sandwich and their decadent dessert of Sticky Toffee Pudding. Crazy Good!
To see more of the review please go to Joe’s Burger Search: http://www.joesburgersearch.com/Entries/2010/6/5_Kilkenney’s_Irish_Pub
Kilkennys Irish Pub & Eatery
1413 E 15th St
Tulsa, OK 74120
Joe Price - joesburgersearch.com:
I’m just a not so average Joe that loves his burgers. This is my search for the perfect burger. My mission is to search and inform one burger at a time.
A burger consists of ground meat with a bun, condiments and toppings. From that the whole burger world is a journey.
I love all types of burgers, all thicknesses, different cheeses, prefer mayo on top to pair with the cheese and sometimes mustard on bottom to enhance the meat. I normally go with an american or cheddar cheese but will sometimes completely blow the whole taste experience and go with a blue cheese (which I love). I prefer grilled or broiled for thicker burgers while the griddle works best for thin. Must have a good sear. If the burger is medium or thick then juiciness is a must which is partially determined by the fat content (minimum 80/20 blend) and the degree the meat is cooked. If the meat or restaurant is of high quality I will go with either medium or medium rare doneness. The bun must be fresh and prefer toasted but any type of bun works for me. I love onions on my burger (grilled or fried) but normally skip the lettuce and tomato (if I wanted a fricking salad I’d order one).
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