Fresh food, local flavor
Family-owned Bird Creek Burger Co. reflects Temple’s history
Photos by JULIE NABOURS
Bird Creek Burger Co., in downtown Temple, opened its doors last October. Its interior is a testimony to the history of Temple, with historical photos lining the wall. It has an industrial look with exposed brick, silver, steel, and paneling. The open kitchen allows patrons to peek in to what is cooking, while the aroma of not-your-usual-burger cooks on the grill.
The eatery is family owned and operated by Jacob Bates and his wife, Carleigh. Bates grew up in Temple and knows the history. He is proud of his hometown and reflects that in his menu design that depicts a railroad tie and a grackle. “There wouldn’t be a Temple if we didn’t have the railroad,” he said.
The couple met when both were living in Austin and have three daughters.
Bird Creek Burger offers fresh food from local sources. Their menu is upscale burgers, including the popular bison burger, and hand cut French fries.
“All our burgers are fresh quality Angus beef, always fresh, never frozen,” Jacob said. He is so committed to freshness that he does not have a freezer in his establishment.
In addition to his burgers, Jacob also serves chicken and waffles (the chicken breast is hand breaded and the waffle is whole wheat), Texas chili made with local seasonings, Texas tacos, salads, appetizers including fried green tomatoes, and assorted homemade desserts served in a mason jar from a baker in Fredericksburg.
On Saturdays and Sundays he offers two additional items on the menu.
“We offer a variety of fresh options, not just burgers,” Jacob said. “We have breakfast items and weekly specials. This week it’s fish tacos and smothered pork chops.” He said the fish tacos would most likely stay until the end of lent.
Locally sourced artisan beers from Salado and Fredericksburg, and upscale wines are available, as well as familiar domestic beers. His coffee is fresh roasted and sourced from a coffee maker in San Antonio who brings his fresh roasted coffee beans in weekly.
“We want to give the right service, provide the right ingredients, and furnish a comfortable atmosphere,” Jacob said. “The flavor of something fresh is always at the top level.”
The restaurant offers dine-in, carry-out and delivery by a local service. It is available for private parties on Monday and Tuesday after 4 p.m.
Bird Creek Burger Co.
Location: 6 S. Main St., Temple
Phone: 254-598-3158
Open: 10 a.m. to 3 p.m. Monday and Tuesday, 10 a.m. to 8 p.m. Wednesday through Sunday
Online: www.birdcreekburger.co
Texas Chili
Jacob Bates shares his very special chili recipe.
5 pounds ground beef
1 cup sliced yellow onions
1 can (16 ounces) diced tomatoes in juice
1 tablespoons rendered bacon fat
¼ cup cumin
1 pack Emporium Spice Co. Chili Mix or brand of your choice
1 gallon water
On medium heat, sear beef in a large, heavy pot. While meat is browning, add onions, diced tomatoes in juice and bacon fat.
Add the cumin and the small pack of spices, adding salt to taste. Add 1 quart of warm water to mixture and lower temperature, stirring occasionally.
While mixture cooks, combine contents of remaining large bag of spices with 1 quart of warm water and add to the chili pot after the meat has become tender. Simmer completed chili for 15 to 20 minutes while stirring often to prevent scorching.
OPTIONS: For chili with beans, add cooked pintos or other beans. For thinner chili or to use as a topping, add water. For additional fire, add ground red, black or other peppers.
Freeze leftover chili for future meals.
