KilKenney's Irish Bars Butter Slip Burger with Bacon and Bleu

By on September 22, 2010

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.

KilKenneys Tulsa Pub Butter Slip Burger

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
(918) 582-8282

Kilkenny's Irish Pub & Eatery on Urbanspoon

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).

Drop me an email or leave a comment on what you think about this blog, if you have any suggestions of locations that I should hit, or anything else on your mind.

About Joe Price

0 Comments

  1. The Cheese Wench

    September 22, 2010 at 1:07 pm

    This burger has long had my vote for best burger in town (though I often opt for the Irish Cheddar with it). Still can’t figure out why this isn’t in the “Tulsa’s Best Burger” poll!

    • Staff

      September 22, 2010 at 1:22 pm

      Good Point! Thanks!!!

  2. Staff

    September 22, 2010 at 1:27 pm

    Vote for KilKenney’s Burger as Tulsa’s Best Burger Here>

    http://tulsafood.com/polls/best-hamburgers

  3. Brian Schwartz

    September 22, 2010 at 3:16 pm

    I read this, I always trust Joe, so I ran to Kilkenney’s. (Actually I walked, it’s a lovely day.) I ordered your exact burger ($11). (Note: burgers are served all day until around midnight.)

    It was NOT cooked as ordered. I requested very rare but it came medium well. Nevertheless, it was juicy and flavorful, and the toppings gave a lovely contrast. As always, their French fries (chips) were the best English-style fries around. (By the way, Kilkenney’s has lots of excellent entrees, and a select few are available before 4 PM) in half-portions for almost half price. Baby back ribs, for example, are $10 instead of $17.)

    It was a very good burger but not great, and the difference between the two is like the difference between “Northanger Abbey” and “Pride and Prejudice”. Every serious student of Jane Austen must be familiar with Northanger Abbey. Every educated person must be familiar with Pride and Prejudice.

    • Brett

      September 26, 2010 at 9:15 am

      I thought I would give a little useful information about Hamburger cooking temperatures.

      E Coli is a bacteria that is found on the surface of red meats. You can order a steak rare due to the fact the temperature of the fire will kill any surface bacteria.

      A hamburger needs to be ordered Medium temp or hotter. Due to the fact when hamburger is processed it is ground up and mixed together causing any surface bacteria to now be inside the meat.

      In order to kill E coli in a hamburger it needs to be cooked to an internal temperature of 160F which is medium. Medium rare is 145F not hot enough to kill all E Coli.

      Just a little helpful cooking instructions.

      I think the cooks at Kilkennys may have saved your life Brian. LOL

      Disclaimer: I am not an bacteria expert I just play one on TV.

      • Brian Schwartz

        September 26, 2010 at 12:06 pm

        But it doesn’t taste good!

        • Joe @ Joe's Burger Search

          September 26, 2010 at 4:30 pm

          Mine tasted amazing!

        • Brett

          September 26, 2010 at 6:33 pm

          Taste is important. I also would like to die, FAT and HAPPY.

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