In February, we reported on Walk-On’s artery-clogging, pizza-ish burger creation, which was just one of the 12 eyebrow-raising burgers they’ll dish out this year.
For April, the culinary team at the bistro fused a bacon burger with a classic elementary school brown bag lunch—a PB&J.
Walk-On’s isn’t the only Baton Rouge restaurant experimenting with beef patties this year. Fat Cow Burgers & Salads and MOOYAH Burgers, Fries & Shakes both offer month-long specials on otherworldly burgers, but even the franchisees won’t know the details of their April concoctions until Friday, April 1.
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But don’t fret: there’s still time to test out all three restaurant’s March burgers.
For two more days, Walk-On’s will dish out a jalapeño jack burger with fried jalapeños, pepper jack cheese, jalapeño cream cheese and an 8-ounce patty on a cheddar jalapeño bun; Fat Cow will serve its pork belly burger (an angus patty topped with braised pork belly, tomato compote, butter lettuce and smoked gouda); and MOOYAH will serve the farmer’s favorite burger (a black bean veggie burger topped with fresh avocados and tomatoes, swiss cheese and spicy ranch wrapped in iceberg lettuce).
Extreme Burger: Sampling Walk-On’s peanut butter and jelly burger
I was exponentially more nervous to test out the peanut-butter-and-jelly burger than last month’s pizza burger. Luckily, editor Jennifer Tormo and staff writer Kaci Yoder were there to embark on this PB&B (peanut butter and beef) journey with me.
The consensus? Oddly satisfying.
At first bite, the warm peanut butter was a bit of a shock, but I reminded myself it was no different than popping a piece of bread in the toaster and spreading nut butter on it. (OK, so maybe it was a little different.)
I’m quite the fan of topping salty sandwiches with sweet fruit compotes—see Yvette Marie’s smoked turkey and apple sandwich with cranberry aioli—so the strawberry jelly wasn’t too strange for me.
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The burger features Walk-On’s signature half-pound beef patty and three thick slices of bacon. Peanut butter is spread on the top part of the brioche bun and jelly on the bottom. After all is said and done (and eaten), the burger combines two disparate meals that are a surprising complement.
225 created a monthly feature for 2015 called “Extreme Burgers” where we highlighted unique and over-the-top burger creations from local restaurants. After the series wrapped, we decided to employ some moderation for the sake of our health and highlight new burgers we deem worthy of the title “extreme.” Look for this occasional feature in upcoming issues of 225 Dine.