First up was a visit to Max’s Wine Dive, which has six Texas locations in San Antonio, Austin, Houston, and DFW -- as well as locations in Denver and Atlanta. Max's is a great place to meet friends to enjoy their fun atmosphere, upscale casual food, and extensive wine offerings. Max’s Burger Month special is the savory Poutine Burger…topped with juicy pulled pork, crispy fries, savory gravy, and feta cheese. It was a delicious – and messy – burger. Max's juicy burger patties are made with a combination of short rib, brisket, chuck, and beef belly. We loved the flavor combo of pork paired with the beef patty. The freshly fried truffle chips served on the side were warm and delicious.
The Foie Gras Burger is a foodie’s dream come true. Listen to these components and tell me you’re mouth isn’t watering. A Kobe beef patty is paired with truffle aioli, house-made butter pickles, local stout-braised onions, tomato jam, cambazola cheese, candied bacon, and a slab of seared foie gras. This over-the-top burger was a symphony of flavors, and the house-made chiccarones (pork rinds) served on the side were pure comfort. If you like your burgers on the decadent side, this one’s definitely for you! Our burgers were paired with smooth red wine and Convict Hill oatmeal stout. I’m not normally a dark beer drinker, but the Convict Hill paired nicely with the rich Kobe beef.
We left The Boiler House full and satisfied! Burger Month burgers for Max’s Wine Dive and The Boiler House are available through the end of May, and The Boiler House will add the Foie Gras Burger to its permanent dinner menu starting in June. For burger lovers, any of the varieties featured in this article are a sure winner!
Disclosure: Max’s Wine Dive and The Boiler House hosted us for burger tastings to facilitate our Burger Month coverage. All opinions expressed are solely my own.