June 11, 2015
While finding Texan producers for many of BuffBurger's ingredients was easy, co-owner Sara Burden found that other ingredients proved tougher to find nearby—but that wasn't necessarily the biggest consideration. "We also want a clean product," she says, "so our next question is, 'Is it clean?'" This has been of lifelong concern for Sara, who graduated from Texas Tech with a degree in agribusiness and once wrote a senior paper on why cows should not be given antibiotics. "I just remembered that a few years ago," she laughs.
The customers, she says, have been incredibly responsive to all the time that she and Buff have spent tracking down high-quality ingredients, and the time Buff himself has spent in the kitchen curing the bacon, making the bread-and-butter pickles or crafting the Yellow Rose Whiskey barbecue sauce, all of which top one of the restaurant's newest and most popular items, the Texas burger, the same burger I tried last week. For now, however, Sara says the number one seller is the plain BuffBurger itself with onions, lettuce, tomatoes, house-made mayonnaise and those delicious, crispy Buff-made pickles. "People just want to check out our basic burger," she says.