READ TODAY'S STORIES AND E-EDITION SUBSCRIBE |  CONTACT US |  SIGN IN

Print story only Print story with comments Email Twitter Facebook Pinterest
Biscuit and gravy burger
Published: 1/19/2011 3:48 PM
Last Modified: 1/19/2011 3:48 PM

Tomorrow, Duke's Southern Kitchen opens in Bixby.

Duke's is the latest restaurant from Tim Baker, the man behind the Brasserie and Sonoma, both in Brookside. The cuisine is decidedly not that of the Brasserie's or Sonoma's.

The concept is to take the best foods from the South -- fried green tomatoes from Georgia, she-crab bisque from South Carolina, chicken-fried steak from Texas, biscuits and gravy from Oklahoma -- and combine them into one delicious and grease-stained menu.

Today, I had a taste of Duke's fried chicken, made just like it should be in a cast-iron skillet and served with mashed potatoes and bourbon cream gravy. It may just be the best fried chicken in town. You can read more about it in a story we have planned for next Wednesday's Tulsa World.

But the thing I'm wanting to try is the biscuit and gravy burger. When Executive Chef Justin Thompson showed me the menu, I laughed out loud when I saw it listed. "No way. A biscuit and gravy burger??"

Yes, it's true. The burger portion is made with andouille sausage and ground beef. It's topped with grilled onions, smothered in bourbon gravy and sandwiched between homemade biscuits. I can't wait to try it.

Duke's is next to the SpiritBank Event Center in Bixby.


Reader Comments 4 Total
Joe's Burger Search (2 years ago)
I also heard about this biscuit and gravy beef/sausage burger with bacon. Can't wait to try. Wonder if they'll add an egg for me.
Hedged (2 years ago)
The B&G burger sounds delicious! I'll be sampling one very soon.
Lance-a-lot (2 years ago)
Yummy!
DomoArrigato (2 years ago)
Sounds like a mighty fine burger...I'll have to see if I can get to Bixby in the near future to try one.

Another mighty fine burger is the "Hot Hamburger" at Murphy's in Bartlesville...A large hamburger patty, sat on Texas Toast, covered with french fries, and then smothered in brown gravy...Plan on sharing it, it's that big.
4 comments displayed


To post comments on tulsaworld.com, you must be an active Tulsa World print or digital subscriber and signed into your account.

Taste

Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

Follow Nicole Marshall Middleton on Twitter

Subscribe to this blog


Archive

 
Nicole Marshall Middleton's Blog Archive:

2/2013  1/2013  12/2012  11/2012  10/2012  9/2012  
8/2012  7/2012  6/2012  5/2012  4/2012  3/2012  
2/2012  1/2012  12/2011  11/2011  10/2011  9/2011  
8/2011  7/2011  6/2011  5/2011  4/2011  3/2011  
2/2011  1/2011  12/2010  11/2010  10/2010  9/2010  
8/2010  7/2010  6/2010  5/2010  4/2010  3/2010  
2/2010  1/2010  12/2009  11/2009  10/2009  9/2009  
8/2009  7/2009  6/2009  5/2009  4/2009  3/2009  
2/2009  1/2009  12/2008  11/2008  10/2008  9/2008  
8/2008  7/2008  6/2008  5/2008  4/2008  3/2008  
2/2008  1/2008  12/2007  11/2007  10/2007  9/2007  
8/2007  7/2007  6/2007  








Home | Contact Us | Search | Subscribe | Customer Service | About | Advertise | Privacy
Copyright © 2013, World Publishing Co. All rights reserved.