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ROSCO’S BURGER INN
The 50 Best Burgers 2009 »
3829 Tompkins (915-564-9028)
Open Tue–Sat 10:30–5:30. Closed Sun & Mon.
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American /
Burgers |
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(From August 2009) The double-cheese, double-meat Rosco burger is a sock-it-to-me assembly of smoky beef patties that are seared on the outside yet juicy in the middle; slabs of melted good ol’ American cheese; and a warm bun that tastes as if it were made fresh that very morning. All of this is framed with crisp lettuce and nice ripe tomatoes. Plus, the constantly sizzling grill gives this old-timey burger joint a lovely, come-hither cheeseburger scent. Rogelio Carrasco first opened the place in 1955 in a converted house; three generations later, it’s chugging right along. |
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HOT & JUICY
6303 N. Mesa, El Paso (915-581-3141)
Open Mon–Fri 11–7:30, Sat 11–6. Closed Sun.
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$ |
Burgers /
American |
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(From October 2009) This UTEP-proud burger joint serves up hand-formed beef patties that live up to the restaurant’s name, grilled to perfection and tucked between fresh, warm buns. Large appetites will want the Kong Burger, a six-patty giant that could fill up even the biggest UT football player. The rest of us can probably make do with a regular burger and a side of crispy onion rings or homemade fries. |
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PAPABURGERS
2519 Piedras (915-565-7272)
Open Mon–Fri 11–7:30, Sat 11–5. Closed Sun.
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Burgers |
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(From December 2008) This tiny place is barely large enough to hold the giant burgers it serves, but customers line up early and late, particularly for the green-chile cheeseburger that comes fresh off the griddle between two buttery buns. A pile of crispy onion rings is the perfect side. Only the brave should try the house specialty: two beef patties, cheddar cheese, sliced grilled hot dogs, and chili beans—that’s all one burger. |
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TORO BURGER BAR
The 50 Best Burgers 2009 »
2609 N. Mesa (915-533-4576).
Open Mon-Sat 11-11. Closed Sun.
map | latest review | access ++ | add to library | |
$$ |
Burgers |
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(From August 2009) The moist, fresh Angus patty came just slightly burned and ragged at the edges, exactly like the ones Mom used to make. But Mom never made anything like this sesame brioche bun. Good God! Toppings include pepper jack, avocado, and a reddish chipotle-mayo blend called Toro Sauce. We like how the avocado mushes into the bun, surrounding the tender patty in a cocoon of boggy, yummy richness that the slight heat from the cheese and the sauce cut right through. This burger looks uptown but tastes homemade. How’d they do that? The bar’s dark and stylish mixture of swank and funk hints of sinful delights. Glenlivet with your burger, perhaps? |
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