“Hold the pickle, hold the lettuce, special orders don't upset us, all we ask is that you let us serve it your way. Have it YOUR way…have it your way…”
If you’re old enough to remember this catchy commercial jingle, you’ve probably consumed hundreds, maybe thousands, of burgers in your lifetime. No one really knows exactly how many collective burgers have been enjoyed from one end of the state to the other, but one thing’s for sure – we like our burgers. To satisfy burger cravings, Burgers and Blues in Ridgeland offers “not just any burger,” according to owner Steven Sahler, but several unique varieties you won’t find anywhere else. And, like the old jingle, they’ll fix it “your way.”
“We're proud that our Fry Burger was named Best Burger in Mississippi by Yahoo," said Sahler. It’s a thick, juicy burger topped with applewood bacon, queso and American cheese, home cut fries and ranch dressing. It’s contains a little of everything and is a crowd favorite.”
Besides the Fry Burger ($11.50, pictured right), just a few of the restaurant's best-selling burgers are its signature B&B ($10) dressed any way customers desire with ingredients like lettuce and tomato, onions, pickles, and a variety of toppings; Lea & Perrins ($11.50), a burger marinated in the famous sauce and dressed to specifications; Sonic Boom ($11.50), named in honor of Jackson State’s marching band and served with a kick of jalapeño mayo and fried jalapeños; Houston Stackhouse ($11.50), dressed with barbecue sauce, smoked bacon and fried onion strings; Comeback Burger ($15) topped with fried green tomatoes, comeback sauce, pepper jack cheese, bacon, grilled onions and Sour Jack Melt ($15), a hearty burger loaded with grilled onions, bacon, pepper jack cheese, mayo, and a fried egg served on a sour dough bun
Sahler said any of the restaurant’s burgers can be made to order using customers’ favorite ingredients, but those who truly like to do it themselves can select the meat (choices are beef, turkey, chicken, and garden burger) and type of bread (white, wheat, jalapeño cheddar, Texas toast, sour dough, and gluten free).
Diners with above-average appetites are invited to try the restaurant’s burger-eating challenge, simply called “The Whammy.”
Composed of three one-pound patties with all the trimmings inside a large bun, a pound of fries, and a milkshake, “The Whammy,” is not for the faint of heart. Those who take the challenge must finish the entire meal in 30 minutes. Winners who finish in 30 minutes or less win the free meal, a Burgers and Blues t-shirt, and the right to post their photo on the wall of fame. Sahler estimates 300 hearty eaters have successfully completed the challenge since the restaurant opened.
To supplement juicy, made-to-order burgers, a number of tempting appetizers make perfect accompaniments. These include fried pickles ($8), loaded ranch dip fries ($9), onion rings ($10), wings with dipping sauce ($9), fried cheese sticks ($8), buffalo chicken fries ($10) and barbecue nachos ($10), to name a few.
Those looking for sandwiches leave happy. Menu choices include the house smoked pulled pork ($10.50), club ($10.50); Philly cheese steak or chicken ($10.50) and yes, even fried bologna ($10). This old-school classic contains crispy fried bologna, fried egg, American cheese, and mayo on Texas toast.
The spacious restaurant, which can seat up to 300 burger and blues-lovers in the main dining area and adjacent patio, offers a tempting line of desserts, full beverage list, and kids' meals.
Sahler said customers enjoy eating their burgers and other items accompanied by blues music wafting through the restaurant during the week and courtesy of live bands on weekends.
Burgers and Blues is located at 1060 E. County Line Road in Ridgeland. Hours of operation are Monday through Thursday, 11 a.m. to 9 p.m.; 11 a.m. to 10 p. m. on Friday; 10 a.m. to 10 p.m. on Saturday; and 10 a.m. to 9 p.m. on Sunday.
Favorite Stuffed Burger
4 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup real bacon pieces
1-1/2 pounds ground chuck
Dash of salt, pepper, garlic powder and onion powder
4 burger buns
Combine the cream cheese, cheddar cheese, and bacon pieces in a small bowl. Season ground chuck with salt, pepper, garlic powder, and onion powder (to taste). Shape the beef into 8 patties which will make 4 large burgers.
Take one patty and place a spoonful of the cheese filling into the middle. Take another patty and put it on top of the filling, sealing the patties together. Grill or cook the burgers on a skillet the way you like.