Meet the humongous Crazy Burger at JLB Eatery


“If you bring a kitchen scale!” I sat in the parking lot of JLB Eataly in Stellalink and lamented.

When I lifted the styrofoam lid of the hamburger I ordered from this small homemade sandwich shop, a huge double double cheeseburger occupied almost all of the 7 x 7 inch interior space.

Whether it was joy or disappointment, I said it. Maybe both bits. I didn’t want to weigh a hamburger this much. To say that it’s awkward to lift is a big underestimate of the case.

It’s not just the quantity that incorporates JLB into the 9-unit mini-chain launched by trained bakery Jun Young-jung. His calling card of Angus pate, handmade on fresh bread, settled in the northwestern quadrant of the city from Tomball to Cypress and Katie to Frussia. Friendswood and the closest outpost to me at Stellalink in Braeswood Place, just north of the Link Valley, have expanded their brand.

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8806 Stella Link, 832-778-9555

The hamburger spot was born as a sunny joilab burger before the name was shortened to the more corporate and trademarked JLB. The potted greenery and kitchen-oriented sacredness posted as wall art still has something of its early innocence.

JLB has easy access to both Beth Yusrunday School and Emery Weiner High, so the words of its stunning charm (“Fried Oreo!”) Are for moms who straddle both schools. It reached me through the network. And certainly, JLB is a healthy and family-friendly place, and one double-double burger can actually feed a small family. Two hamburgers are big enough. And the “small” order of the onion ring made me cry “Uncle”.

Come with me and check it out.

price: Double-double crazy burger with bacon is $ 12.45.

Orde: When you go up to the counter, you will find a huge illustration menu of more than 1 yard. You order and pay in advance and wait for your food to come out of the kitchen. They don’t seem to call names or numbers — or at least outside the hours I was there — they look very sharp. And be sure to grab some paper napkins from the countertop dispenser. You will need them.

Architecture: There is a salad on the bottom. Wide butter-baked breads include crazy burger diagnostic Thousand Island dressings, dill pickle layers, iceberg lettuce, and tomato slices. Next are two large beef patties topped with American cheese. Grilled onions and bacon slices finish things with the final dose of mayonnaise.

quality: I thought the $ 9.45 for a single cheeseburger was a bit steep, so I thought double-double was better. I like it, especially because Southern Island was involved. However, I was amazed at the size of Crazy Burger and impressed with its various factors.

Loosely packed ground Angus putty spreads everywhere and winds. This is the exact opposite of the dense, punched-out type. I found a pink flash in one of them! They are given smash type sheer and I swear that each of them weighs 0.5 pounds.

So I wanted a kitchen scale. Because I was surprised at the bulkiness of each patty and wasn’t completely ready. The menu has no hints about what’s going to happen. Suddenly I found that the price was a little better.

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I admired the crispy bacon slices and enjoyed the sweet and tasty pop of Southern Island, but as the French say, an additional dose of mayonnaise, de trop.. To put it calmly. The grilled onions were great, the pale tomatoes were terrible as expected, and the melted cheese squares were covered with all the beef. I enjoyed all that fleshyness, but the myriad tastes and textures didn’t really satisfy the whole thing.

Still, it was a fun burger to try. It was a bit wild and unruly, and I was rarely surrounded by very nice bread. Make this hamburger spot stand out, a memorable one.

Evaluation of bleeding: A seasoning-based splatter mixed with plenty of gravy.

Letter grade: Solid B with additional credits for stride.

worth: Not bad given the huge amount of food you get and better quality than average.

Vegetarian Options: Not in the form of a hamburger, but there is a homely grilled cheese sandwich. And pescatarians will find fried catfish and shrimp in different modes and batter / coating styles.

Minus point: Alas, the cute onion rings had a funnel cake-like batter, and the flour coating completely covered the onions. The fry work also left them a little greasy.

Later staff: Scored the wedges of chocolate mousse cake, a homage to the founder’s baking skills. I ate it for a self-righteous breakfast.

Local color: I was distracted by an episode of “Inventing Anna” that I hadn’t seen yet (the sound disappeared but the subtitles were on), and I wasn’t paying more attention to other diners than usual. They were like a crowd in the neighborhood, some were eating and the rest were eating.

Over time, I admire the elaborate chalkboard art, including brilliant shrimp, a mysterious tribute to canola oil (I think I’m using it to fry here), and another Angus beef. did. “Don’t touch it,” the lettering said in one or two places, and underneath the shrimp was “chalk.”

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