Here’s the Beef
Published Apr 23, 2008
Who has the best burger in Murfreesboro? Depends on whom you ask.
But one thing’s for sure: this city boasts a number of homegrown eateries whose flavorful, juicy burgers can compete with the best of them.
“Burgers are what we’re known for – we have won awards for them 12 times,” says Steve Crockarell, who owns Buster’s Place on Broad Street with his wife, Susan. “We have singles, doubles, triples – even quads. We even had a guy order a five-patty burger the other day.”
The secret to Buster’s mouthwatering burgers is, there is no secret.
“People think there’s magic to it, but there’s not,” Crockarell insists. “I get the meat from Junior’s off the square. Our grill is key, though. Most people use a stainless steel flattop grill, and mine is nickel plated.”
Buster’s has been a Murfreesboro favorite since it opened in 1973. The Crockarells took ownership in 1997.
Even though it’s a beer joint decorated with eye-catching Budweiser signs, the place is very family oriented.
“I call it Buster’s Daycare and Burger Emporium on Saturdays because of all the kids in here,” Crockarell says with a chuckle.
Bunganut Pig in Georgetown Square also gets rave reviews for its burgers. The English-style pub regularly serves up The King’s G.O.B., or Good Ole Burger. It’s a half pound of Black Angus beef served on a toasted bun with lettuce, tomato, bacon, onion, pickles, mushrooms and cheese.
“They’re in our top five best sellers,” says Lee Lasater, general manager at Bunganut Pig. “We buy the best quality meat our provider sells, and it has a higher fat content, which gives way more flavor.”
Most customers order the G.O.B. with Bunganut Pig’s beer-battered onion rings. Other popular menu items at the pub include Shepherd’s Pie (made with the same ground beef as the burgers) and Camden Chicken, a grilled chicken breast served on a bed of rice and smothered with sautéed mushrooms and Monterey Jack cheese.
Toot’s on Broad Street is another mecca for burger lovers. The place started in Murfreesboro in 1985 and now has four locations. Its large menu offers everything from steamed oysters and ribs to chicken wings and fried frog legs – and, of course, incredible burgers.
Toot’s burgers are made with 100 percent pure ground beef, and they come several ways. The original Toot’s Burger is topped with barbecue sauce, bacon and cheese. There’s also the Mushroom Burger covered in melted Swiss cheese and the Mexican Burger, served open-faced and layered with homemade chili, cheddar cheese, onions and jalapenos.
City Café and Kirkenburt’s Smokehouse Grill have burgers worthy of noting, too. Located on Cason Lane, Kirkenburt’s burgers range from the Black and Blue Burger (blackened and topped with blue cheese dressing) to the Hawaiian Burger (with Canadian bacon, provolone cheese and grilled pineapple). City Café off the square takes burgers back to the basics – theirs are thick, hand-patted burgers made from fresh ground sirloin. Round out the meal with crinkle-cut fries and a creamy chocolate shake, and you’re in seventh heaven.
Story by Jessica Mozo
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