"With a name like 'The Hillbilly', you have to think barbecue," says Local Burger Chef Josh Holmes. "You feel the soul of the South and a nod to Southern cooking. What better than a 'Low-Country BBQ sauce?' Low-country BBQ has a more sweet and tangy acidic flavor profile than your normal BBQ sauces that you see in most stores. Then add buttermilk fried onions, again in true southern style. Add an amazing local Northwest grass fed beef and smoked bacon patty and you get a flavor profile unrivaled by most burgers."
The BBQ sauce is made with fresh cut Washington apples, molasses, maple syrup, brown sugar, ground mustard and ketchup and is slow cooked for about 4 hours.
The chef takes freshly packaged and local grass fed steak and grind in house with a 50/50 blend of beef and smoked bacon to make the patty. Then the burger patty is lightly seasoned with salt and pepper and grilled until the patty is uniformly cooked. Then the chef slathers the homemade BBQ sauce over the burger to allow the flavor to lightly cook in. Then the burger is placed on freshly buttered and toasted buns with a house-made aioli, fresh baby greens, and fried shallots.
Photos by Colin Bishop.
