Every burger is smashed and seared on commercial iron griddles at four hundred and fifty degrees to caramelize beef sugars and build a deep, savoury crust that holds its juices inside the bun.
Handcrafted tavern burgers ground fresh daily from whole beef chuck in Houston.
Our line cooks grind fresh beef daily in our open prep kitchen at 12910 Northwest Fwy. We skip frozen pucks, pre-shredded cheese blends, and microwave warmers. Every burger comes with honest tavern sides and pairs directly with our forty chilled draft beer taps.
A full eight ounces of fresh-ground beef chuck pressed onto cast iron, topped with thick-cut applewood smoked bacon and aged Wisconsin cheddar.
Bacon & Cheddar Tavern Burger
This is our benchmark tavern offering. We season the raw beef chuck with kosher salt and cracked black pepper before dropping it directly onto the searing iron. While the bottom forms a dark lattice crust, two thick rashers of applewood smoked bacon and two slices of real Wisconsin cheddar melt over the crown under an aluminum basting dome.
We set the patty onto a butter-toasted brioche bun lined with crisp leaf lettuce, vine-ripe tomato slices, and house tavern garlic aioli. It holds its structural integrity from the first bite to the last fry.
- Price Basis: Portion size, custom cheese selection, and choice of tavern fries or onion rings
- Typical Check Range: $16–$19 depending on side upgrade
- Kitchen Ticket Time: 10–18 minutes from order fire
- Recommended Draft Pairing: Houston Amber Ale or Cold Texas Pilsner
Two four-ounce chuck patties smashed ultra-thin on the flat-top for maximum edge caramelization, layered with craft beer-braised onions and garlic aioli.
Brick House Signature Burger
Built specifically for guests who prize crisp lacework edges and rich savory umami. We slow-cook yellow sweet onions in Texas brown ale for two hours until they reach a jam-like consistency.
Between the two seared beef patties sits melted Monterey Jack cheese that welds the layers together. Finished with a house-whipped roasted garlic aioli and crunchy house-brined dill pickle chips, this burger balances savory grease with sharp acidity.
- Price Basis: Single or double patty option, tavern glaze add-ons, and side pairing
- Typical Check Range: $17–$21 with tavern side choice
- Kitchen Ticket Time: 10–18 minutes
- Recommended Draft Pairing: Local Piney IPA or American Pale Ale
Tavern side pairings and pricing basis
Every burger order at Brick House Tavern + Tap includes your choice of seasoned tavern potato wedges or sea-salt skin-on fries. Upgrades are available for loaded beer-cheese fries, scratch beer-battered onion rings, or a side tavern caesar salad.
- Choice between half-pound pub patty or double smashed patties
- Custom artisan cheese: Sharp Wisconsin Cheddar, Pepper Jack, or Blue Cheese crumbles
- Premium add-ons: Applewood bacon, fried tavern egg, or beer-glazed onions
- Accompanying draft beer pints or scratch cocktails
We don't publish binding price quotes because agricultural beef costs and seasonal hop selections shift throughout the year. Full printed menus with itemized pricing are presented at your table.
We maintain an outright ban on frozen burger patties and warming drawers. If a burger is ordered medium-rare, it comes off the iron at one hundred and thirty-five degrees and goes straight to the pass.
What our Houston kitchen refuses to do
Many franchise sports bars cut labor costs by purchasing pre-formed beef patties packed with preservatives and defrosting them in holding drawers. That produces a grey, rubbery disc with none of the sear that makes tavern food compelling.
Our crew grinds whole chuck roasts each morning. If you are looking for ninety-second fast-food drive-through assembly, Brick House Tavern is not for you. Our burgers take ten to twenty-five minutes because real meat needs real heat, proper resting time, and attentive seasoning.