I tried them many times now. They were pretty good. Didn't have to wait too long in the line. It was also called Smashburger back in the day

rcb said:

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Canadians demanding a tip at Trill Burger?? Oh the delicious irony…

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Are you talking about Drake?

BG Knocc Out said:

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Psycho Bunny said:

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Coog97 said:

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Is it really $20 for a burger-fries combo?!?!?

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I guess so. This is what I found on yelp. Question? When did tipping become a thing for making a burger. I don't tip the people at Whataburger for making a patty. Either way, I won't be going there anytime soon. So many other places just as good. Pete's burger is a great place, for those in the Kingwood, Porter and New Caney area.

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Unfortunately, those prices don't seem too out of line for a non-fast food chain burger combo meal nowadays.

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Hell whataburger is now $11 or more so for a craft burger this isn't crazy.

The whole tipping part has gotten nuts. I was at MISTER CAR WASH and the gen z clicking the screen asked for a tip...at an automated car wash where I vacuum!

Psycho Bunny said:

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Coog97 said:

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Is it really $20 for a burger-fries combo?!?!?

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I guess so. This is what I found on yelp. Question? When did tipping become a thing for making a burger. I don't tip the people at Whataburger for making a patty. Either way, I won't be going there anytime soon. So many other places just as good. Pete's burger is a great place, for those in the Kingwood, Porter and New Caney area.

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Been to Pete's and it's not bad!! It, nor Trill, will ever beat the burger at Pappas BBQ.

MarathonAg12 said:

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I've never seen that type of line at any of my in and outs in central Texas

Sounds awful

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California was awful.

DiskoTroop said:

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Bigballin said:

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Waiting in line for a burger is in the same realm as waiting for bbq…not going to do it.

Likely a good burger but appears to be a lot of hype

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I was in California last week on business and decided to try In N Out just to quell the hype. I've not bothered to try one in the Houston area yet and since I was there on business with little better to do I figured I'd go find one and give it a shot.

60+ cars in the drive thru line.

Nope. Not gonna do it. Not waiting in a line like that for a burger.

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Don't waste your time with In N Out.

The entirety of the hype around that place is the secret menu that isn't a secret, but everybody still thinks it is and that they are part of some exclusive club that the uncultured swine around them is not part of. So when you order your double double animal style or whatever, it is superior to the same exact order from the person behind you or in front of you, because reasons.

I also wouldn't judge a place by what the produce at a venue like the rodeo. Even with a burger, the quality isn't going to be the same out of a fly by night set up in a tent versus what you can produce in your actual restaurant.

The veggie or whatever "burger" looks like garbage, but ther eisn't one of those made that doesn't look like garbage. They should be illegal on principle alone.

I wouldn't wait in line on a hot ass day for a trill burger, but they look damned good to me from what I've seen. If the line was short and wait was reasonable, I'd 100% give it a go.

BG Knocc Out said:

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What is the point of this "smash burger" fad where you press it into a thin patty? Is it supposed to make it crispy? I am sure it's tasty but just want to understand why it looks like that.

Also, I'd be shocked if that burger stood up to Stanton's. Stanton's is the best I have had in a while...can't believe I used to live down the street and pass it all the time and never gave it a shot.

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1. Thin patties cooked on a flat top are superior for a burger. You can't argue this.
2. When you smash it, the fat stays with the patty versus rendering or dripping out like it does when you cook it on a grill - even a thin patty that is smashed is generally jucier than a thicker patty off of a grill.
3. Two thin patties smashed with melted cheese and whatever else is better than a single thick patty, in flavor, texture and juciness.

I was against the smash style for a long time - thought it was dumb and just a marketing thing. Then I got my blackstone and gave it a shot. It's better, hands down. It's also faster and easier. You can also do things like dice and grill some fresh japs, then smash the patty onto them (or onions if you want an Oklahoma style burger), or any number of different things. I honestly can't remember the last time I cooked a burger on the grill - even at deer camp we fire up the blackstone and don't even bother with the pit or grill when we have burgers.

schmellba99 said:

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BG Knocc Out said:

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What is the point of this "smash burger" fad where you press it into a thin patty? Is it supposed to make it crispy? I am sure it's tasty but just want to understand why it looks like that.

Also, I'd be shocked if that burger stood up to Stanton's. Stanton's is the best I have had in a while...can't believe I used to live down the street and pass it all the time and never gave it a shot.

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1. Thin patties cooked on a flat top are superior for a burger. You can't argue this.
2. When you smash it, the fat stays with the patty versus rendering or dripping out like it does when you cook it on a grill - even a thin patty that is smashed is generally jucier than a thicker patty off of a grill.
3. Two thin patties smashed with melted cheese and whatever else is better than a single thick patty, in flavor, texture and juciness.

I was against the smash style for a long time - thought it was dumb and just a marketing thing. Then I got my blackstone and gave it a shot. It's better, hands down. It's also faster and easier. You can also do things like dice and grill some fresh japs, then smash the patty onto them (or onions if you want an Oklahoma style burger), or any number of different things. I honestly can't remember the last time I cooked a burger on the grill - even at deer camp we fire up the blackstone and don't even bother with the pit or grill when we have burgers.

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Very interesting, I now want to try. But I do love a good medium to medium rare thick burger. The cheese burger at Port O Call in NOLA is a must for me every time I go down there. Plenty of fat gets trapped on the thick 80/20 burgers I make too. To each his own I guess. Seems almost like arguing NY Style vs Chicago style pizza..."why not both?"

smashburgers rule them all. superior maillard reaction. multiple thin patties over 1 one thick one.

now that errbody gonna be in line for trill burgers, I might try Turkey Leg Hut