The Brady Tavern Hamburger – Up Close & Personal

The Brady Tavern Hamburger has been a much anticipated and talked about burger among some of Tulsa’s foodie community. Now that it is here and has been enjoyed by so many lets talk about its. My comment will be in the comment section. Also, keep in mind that Brady Tavern has been open for a few weeks… they are still perfecting things. We are simply burger lovers discussing what we LOVE!

This is how the burger is described on the Menu

The Inside: Ground Short Rib, Chuck, and Brisket topped with Stilton & Mushroom Cognac Cream.
The outSide: House baked Challah Bun
Next to It: House-Cut Shoestring Fries with Fried Garlic & Rosemary

If you have not had a chance to visit The Brady Tavern read Brian Schwartz review titled “New Brady Tavern Downtown Tulsa is Fit for an East Coast Transplant”

Below is a quote from a comment by David James about the Burger.

Now, lets analyze the signature hamburger. The picture of the hamburger presented by Mr. Schwartz in his review does induce an elevated degree of anticipation. Reading the description of this jewel in the center of the menu almost makes it a mandatory order to gauge the restaurant. I suggest that they move this entry to a less prominent place on the menu. The bun was round, smooth and beautifully proportioned. It is a flavorful bread, baked in house and is a great background for the patty. There, something got lost. Touted as a combination of three meats, the flavor became muted somewhere in its creation. Cooked to the doneness ordered, medium rare, the meat was not dry but not juicy, due I am sure to a shortage of fat. Generous quantities of blue cheese was in the cognac laced spread on the hamburger. The cognac, being intended to mollify the intensity of the cheese, failed in its assignment. Don’t get me wrong, it was not distasteful it was simply unexceptional. It did not measure up to the tout.


An Inside look (As Ordered Medium Rare)