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Every college town has a burger joint that visiting families and Friday night daters have to try. Until recently, Baton Rouge, LA, fell short on this cultural trend, but with the opening of Fat Cow Burgers in 2011, a local staple in the ever-delicious burger industry was born. Here, burgers are made in house with a simple combination of salt and pepper–otherwise, too many spices keep patties from being traditional “burgers”–and fries are hand-cut ready for cooking in traditional oil or duck fat.
Pictured: Fat Cow Logo outside the restaurant’s patio at the LSU South Gates shopping center.
I met one of the owners of Fat Cow about a week after it had opened. I was standing in line at the Neighborhood Walmart (some half mile from the restaurant) and buying the same Cliff Granola Bars as the guy in front of me–a tall, friendly fellow donning the Fat Cow logo on his shirt. Instantly, we struck up a conversation on healthy eating and food when he suggested that I come by and try his burgers or salads some time.
Although many of the recipes on the menu are greatly healthy–they have a whole list of “Greener Pastures” with salads topped in dried cherries, candied pecans, and champagne vinaigrette (See the Baby Bleu Salad for $7.99)–others stray far from these pastures with decadent Parmesan and Duck Fat Fries at $4.99 a batch or old-school shakes and malts with pralines and cream, tiramisu, and chocolate and peanut butter (ranging from the base $3.99 to $4.75).
Pictured: To-die-for fries. Hand-cut fries cooked in duck fat and sprinkled with fresh Parmesan. I can’t begin to describe my love affair with these “Perfect Accessories” to any Fat Cow meal.
Pictured: Halfway devoured Sicilian Burger with Basil, Mozzarella, Tomatoes, and Balsamic Vinaigrette.
Pictured: The Baja Burger with avocado, banana peppers, pepper jack cheese, tomato salsa, green leaf lettuce, and pablano sour cream
In my half dozen visits to Fat Cow this year, I’ve tried the salads, fries, and several of the burgers. The “120” with apple bacon, gruyère, and caramelized onions, the “Smoke Stack” with BBQ sauce, apple smoked bacon, and fries (on the burger), and the “Sicilian” with its classic Italian flavors undoubtedly mark my favorites. Although the salads are good with a burger on top, you just can’t beat the uniquely sweet bread Fat Cow uses on its burgers (as if this food couldn’t get any more delicious!).
With humble burgers, American classics, and exciting ingredients (foie gras, anyone?), Fat Cow Burgers serves fresh, local, premium ingredients made daily. As a food writer who rarely eats meat, I can’t suggest this restaurant enough.
Some helpful links on Fat Cow:
restaurant review in The Advocate
restaurant review in 225 Magazine
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Fat Cow Burgers--The Sicilian and The Baja Burger,
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3 Comments
Abby
June 24, 2012 at 11:31 pmWhile I found that their fries were pretty good, I have to present a dissenting opinion about their burgers. My boyfriend and I both visited the BR location shortly after it opened last fall, and within a few hours we both physically felt sick to our stomachs. While I really like the way they dressed up their burgers, the basic elements were a little off to me– especially the spices in the beef and what I felt was an overly sweet bun. In general, I prefer Burgersmith down the street.
I must say though– EXCELLENT foodtography above!
Helana
June 28, 2012 at 9:58 pmAbby–I’m so glad you found the blog! I need to checkout Burgersmith soon, but I’m not sure if I’ll ever waiver in my love for Fat Cow. The burgers are incredible and the sweet buns are *actually* my favorite part. I just love them. Have you tried the Sicilian? Of course 1 bad experience is enough to stay away, but if you ever try it again, let me know. I’ve been there almost 10 times and I love it!
Cade
September 29, 2012 at 8:39 pmWhile I admit Fat Cow to be trendy… the burgers aren’t all that great when compared to other Baton Rouge staples. Oddly, 24hours after eating there twice I shared the other diner’s intestinal distress.
I can’t praise a restaurant for the simplicity of s&p beef and then ignore the overwhelming toppings which attempt to cover rather than accentuate the beef.
Roul’s and Tramontes both over season their beef… and both make a better Burger. Tramontes even provides you with a self serve very decent free beer to go with it.
Fat Cow is good, but not for burgers.
If feeling particularly gluttonous, the Tramontes hamburger poboy will remind you we don’t always have to munch salads, enjoy fine wines and cheeses, or pretend truffles actually taste good. Occasionally it’s okay to remember that, throwing political correctedness out the window, a man needs a big ass piece of meat cooked over a damned fire.