LITTLE KNOWN FACTS ABOUT BURGER PLACE DALLAS.

The burger patties are hand-formed while in the cold air of the Commissary’s downstairs butcher shop. The chilly air keeps the rich Body fat pockets in the aged chuck from breaking down. There’s one seasoning. The dry-age, about twenty five per cent of your burger grind, results in deltas of buttery meat juices.Well prepared with 2 juicy Texas