Boss Burger

Boss Burger

Food-truck culture is sweeping the country, from Los Angeles to Austin, and Southeast Texas may be next if the would-be entrepreneurs at Boss Burger have anything to say about it.

When Joe Oates and fiancée Mary Tise Williams set up shop in a trailer a year ago, they were determined to bring their special food and service to our area, but don’t think this just a burger shack. While they take justifiable pride in their signature Boss Burger with its half-pound of prime rib and ground chuck – which they grind themselves – they also feature a blackened chicken and pulled pork expertly prepared and exquisitely flavored.

Oates knows his way around a kitchen after spending 20 years as a cook on commercial fishing vessels and dive boats.

“My captain told me no matter how bad it gets on deck, if the men can come below and have a good meal, they can go back out again tomorrow,” recalls Oates.

He notes that some places heap exotic toppings atop ordinary burgers but says the quality of the burger comes first. Having said that, Boss Burger offers some exotica of their own including the fiery Outlaw Burger topped with grilled Serrano peppers, Poblano peppers, and red onions served with a bacon-infused Sriracha mayonnaise they call Boss Sauce topped with pepper-jack cheese and bacon. They have a Berklee Burger that must be tasted to be believed. On a trip to Boston to visit Mary’s son, who was a student at Berklee College of Music, they got a burger from a food truck near campus. They couldn’t recall the name of the vendor or the burger but they did remember the name of the school. Their Berklee Burger is topped with maple-flavored bacon, cheddar cheese and a concoction of sweet yellow onions, brown sugar and diced Granny Smith apples that makes a wonderful combination of flavor.

The blackened chicken sandwich is made with a chicken breast marinated in Jamaican jerk and other spices and served with avocado, bacon and pepper-jack cheese.

The pulled pork starts out as massive Boston butt smoked over mesquite wood for 12 hours, and it’s so tender and flavorful it’s served without sauce.

On Wednesdays and Fridays, they offer a fish sandwich made with a 6-inch fillet of swai (a kind of catfish) delicately breaded and fried.

But their flagship is the Boss Burger, an old-fashioned burger, “the kind you enjoyed when you were a kid, before you stole your first kiss or first beer,” said Oates with a twinkle in his eye.

They have help, but most days you get Joe on the grill and Mary behind the counter, both incessantly smiling and making sure you get what you want. They have only moved the trailer once in a year for the Nederland Cruise but will be coming to downtown Beaumont on Nov. 14 for Junk Day with many vendors at B.A.W. Resale & Interiors, 660 Fannin St.

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