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.
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Written by: Helana Brigman