Since opening in Fort Worth in late 2012, burger slinger Rodeo Goat has drawn a loyal following for its laid-back vibe, killer craft beer selection, and most of all, the top-notch burgers with some seriously offbeat toppings. Ingredients like grilled peaches, cucumbers, blackberry compote, and pesto may not seem like they have any business being on top of a burger, but like most everything from superstar restaurateur Shannon Wynne — who opened the place along with partners Larry Richardson and Keith Schlabs — it just works.
Rodeo Goat recently expanded to Dallas, and the Design District outpost is off to a solid start: General manager Brad Henry estimates they sold somewhere in the neighborhood of 4,000 burgers last week. According to chef Kyle Baker, the number-one seller is the Chaca Oaxaca, which delivers an intense flavor punch with a patty that's got spicy pork chorizo blended in with the freshly ground beef. It's stacked high with chunky pico de gallo, ripe avocado, crumbly queso fresco, piquant Tabasco mayo, and an oozy fried egg that poses a real danger to shirtfronts everywhere.
Now, chef Kyle shows Eater how the popular Chaca Oaxaca is made:
- Rodeo Goat keeps it fresh.
- Rodeo Goat uses a mixture of chuck and brisket for its seven-ounce beef patties.
- The Chaca Oaxaca uses a blend of beef and chorizo.
- Chef Kyle uses an unusual tool to make patties: an egg ring.
- A perfectly formed patty with plenty of fat for juiciness.
- Getting a nice sear on the flattop.
- The burgers are cooked to the desired temperature.
- The Chaca Oaxaca's toppings include avocado and pico de gallo...
- ...As well as queso fresco.
- Don't forget to season the egg.
- Flipping the egg.
- The burger gets cheese, then the egg on top.
- Crowning the burger with pico and avocado.
- The Chaca Oaxaca, served up with "goat chips" and some seriously good fresh pickles.
- The money shot.