The Hella Burger airstream trailer opens today at the Vallagio at Inverness

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Lori Midson
Ron Bryant and Chris Casson, both of whom work in the enterprise business development department of Shamrock Foods, have spent the past year and a half bantering about the attributes of burgers -- and how they could erect a burger treasury of their own that would stand buns apart from the gazillions of burger shacks that already dot Denver's culinary landscape.

The culmination of their research and efforts came to fruition today, when the two unfurled Hella Burger, an airstream trailer on the grounds of the Vallagio at Inverness, real estate developer Peter Kudla's stamping ground of restaurants that already include Street Kitchen Asian Bistro, Russo's Kitchen + Tavern, a second Marco's Coal-Fired Pizza, and later this year, D.C. Stax.

The gleaming silver trailer, which was initially the Silver Spoon, had been slated to become another Biker Jim's sausage-on-wheels operation, but that deal fell through (and Jim has his hands full with his brick-and-mortar), so Bryant and Casson jumped on the opportunity after a series of discussions with Kudla and Mark Dym, who owns Marco's Coal-Fired Pizza. "I've known Mark since he first opened Marco's downtown, and we worked with Mark and Peter on Russo's, and we love what they're doing down here, and wanted to be a part of it," says Bryant.

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Lori Midson
The idea for the trailer, he recalls, popped into his head after making a burger for a friend, who pronounced it "hella good." From there, explains Bryant, who calls the name "urban street slang," the concept became about "creating a local, sustainable, high-end project that took itself -- but not ourselves -- seriously." According to Bryant, he and Casson, who used to cook at Restaurant Kevin Taylor, have engineered a five, four, three, two, one approach to their burgers, which are melded with a custom grind of short ribs, brisket and chuck. "We have five different flavor profiles on our menu and each burger has four of them, plus we've got three textural components -- creamy, crunchy or chewy -- two different temperatures, so that every burger has a hot and cold component, and all of that equals a hella good burger," muses Bryant.

"The flavor profile is absolutely ridiculous -- it's a very specific formula -- and all of the meats for our burgers, including the beef, lamb and chicken, are sourced locally," notes Bryant, adding that he and Casson are also honing in on local produce.

In addition to a board of burgers, fries, Vienna beef hot dogs and "sinful sides" like "ashtray chili," the airstream trailer will serve alcohol, including cans of PBR wrapped in a paper bag, Colorado brews and microbrews, jungle juice, lethally concocted with Everclear, Kool Aid and fresh fruit, and boxed wines, to "fit the kitschy trailer theme," jokes Bryant.

Hella Burger will also offer curbside pickup, delivery (within a one-mile radius) and weekly passwords on its Facebook page that will burger maniacs who use it, says Bryant, with "random shit" like complimentary food and discounts. "All of those things will be part of the key to our success, because the devil is in the details."

Want one? Hella Burger is open from 10 a.m. to 8 p.m. Monday through Thursday, and from 10 a.m. to midnight on Friday and Saturday. For additional details, call 720-240-8948.

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6 comments
Mlautner
Mlautner

I would be afraid to eat hamburger from an unknown source, and a restaurant tucked away in an unsightly old trailer is certainly that.  The trailer is an eyesore that is very much out of place in Vallagio and the neighboring Inverness Business Park.  The name of the place has an unattractive tone, and has surely put me off.  Will steer clear of the Hellaburger AND will hope the trailer is soon towed away to its final resting place.  Peter Kudla's back yard, perhaps???.

Nobuffer70
Nobuffer70

Ate there yesterday. Burgers had so much potential - but fell short. I had the buffalo burger - the Cody - I should have known when they didn't ask me how I wanted it cooked that I was in for an overdone, dried out burger - and I was right. The bun was great - the BBQ sauce was yummy - but the burger was no bueno. My boyfriend had the lamb burger - it too was over cooked - and the mint overpowered the entire burger. The best thing was the french fries - just the right amout of garlic.

It's sad to say - because the premise is good - but these burgers aren't worth the $8 - $9 they cost!

Burgereater
Burgereater

Wait a month or so to try this place.. These guys need some real help. 3 people in front of me. 10 minute wait to place my order and additional 30 minutes to get my food?. I ordered a Diablo Burger w/Fries and a fresh squeezed lemonade. - My $2 Fresh squeezed lemonade was MinuteMaid in a can? It's ok, the guy said sorry. - They put a steak weight on every burger. Yup, thats why it was dry. - The habanero-guacamole tasted more like the tiniest smear of plain unseasoned avocado,- The ice cold poblanos were flavorless. - The fries could have been good but they tasted like they were cooked in the left over oil from the Asian restaurant next door.

I love how the menu was written, I hope in time the love for what they are serving matches the well written menu.

And for you frugal food lovers; we could have gone to Marcos or Russos and got a better meal for less money!

-WFK-
-WFK-

Congratulations fellas! Great to hear...

Hateshaters
Hateshaters

A comment like that comes from a narrow minded stuck up individual afraid of new things. Maybe if you weren't afraid to think or step outside the box you'd appreciate some great food instead of posting a rude comments. Don't be afraid to be different. The trailor may hurt your eyes but your narrowmindedness and quick to judge attitude hurts the community. Think positive.

Brgrlvr
Brgrlvr

It's sad that cliche's like yourself have to hear such a trite statement, but "don't knock it till you try it." I actually ate there the other day and the food is perfect, the kids that run the place are amazing individuals with a passion for food and fun. You almost sound like a local competitor with an itch up your *** but don't be afraid of something new. 

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