Bobby Hendrix

Bob's Burgers

When I first met Bobby of Bobby Hendrix I could tell he was a guy who really knew how to make things happen in the kitchen. His new restaurant does some fantastic work and I think it could easily be considered one of the most underrated spots in the Southside. I'm usually pretty picky when it comes to burgers and I tend to order on the conservative side. I'm glad Bobby picked out a few different sliders for me as his choices were much more adventurous than anything I would have selected.

Pictured above are the Fat Elvis burger and the Bobby Hendrix burger. The Fat Elvis was the burger of my dreams. Blue cheese, peanut butter, extra bacon and bananas. I know that the toppings might not necessarily sound intuitive, but they worked beautifully. The bananas do a fantastic job of cutting the intense flavors from the blue cheese, peanut butter and bacon. Also, extra bacon?!?! What a great idea. 

The Bobby Hendrix burger is Bobby's take on the classic Big Mac. American cheese, bacon, pickles, tomatoes, onions, lettuce and special sauce.  It wasn't quite a Big Mac because the beef was of a better quality, but I'd say it was otherwise a great imitation. (There's just something special about the McDonald's Big Mac with the way it comes packaged, the toasted sesame seed bun and the way the meat is stacked. I really do love the Big Mac.)

Most true Pittsburghers know that the Big Mac was invented right here in the 'Burgh. What you may not know though is that one of the original names for the burger was "the aristocrat." The other thing you may not know is that The Economist has used the Big Mac as a reference point for comparing the cost of living in different countries – the Big Mac Index  sometimes referred to as Burgernomics.

Coincidence?

I seriously recommend you try some of Bobby's crazy hamburgers!  The style of burger is different than what you'll find at Winghart's, BRGR, Burgatory or Tesarro's and the quality is top notch. Next time I want to try the $50 burger. A half pound burger topped with crab, caviar, gouda and a truffle glaze. I'll have to find out if the damn thing is actually $50 though.