These rule breakers to the American classic serve burgers on beignets, conchas and even glazed donuts — and the trend of going beyond traditional buns appears to be gaining steam.
The original Lucy Cooper's Ice House is located off U.S. 281 on the North Side of San Antonio.San Antonio chef Michael Grimes can be best described as one of the ultimate players in food experimentation. He doesn't abide by any rules, is willing to take the wins and the losses, and every single week, he serves his unique spin on New Orleans-inspired beignets at the Pearl Farmers Market.
The burgers are a sure-fire hit, and Beignet Stand will often sell out within a few hours of the opening bell. The beignet bun takes the burger beyond the standard white, wheat or a sesame-seeded bread option that you will find at most burger joints and into something that tastes like a hot dessert. The trend of going beyond the traditional bread appears to be gaining steam.
Just a few yards away from Grimes' restaurant is the La Panadería location on Broadway, one of three in San Antonio, and it offers the Alamo Burger . It comes loaded on a housemade croissant bun that houses a half-pound of beef with a sunny-side-up egg, fried onions cooked until they are sweet treats, Swiss cheese, chipotle mustard with pickles and peppers on the side.
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