Jack Pearadin and Doug Nelsen found a 1.73-carat diamond after nearly a year of searching the park's field.
Yeah, there’s a connection. You can read about it in our review from a few years ago. To me, I keep thinking Mama Bea’s, because that’s what I grew up with. But it is in deed Burger Mama’s.
And there is indeed a burger at Burger Mama’s. Actually, there’s a lot of burgers at Burger Mama’s. You can stack ‘em, pack ‘em or even have them made with ground turkey if you are so inclined.sat down and thought about a burger at Burger Mama’s. Been there since many times — usually heading through the drive-thru after calling in an order from points south to pick up a couple of doubles or triples tightly wrapped in aluminum foil to take home and feel guilty over lately. Still, I needed to do the appropriate research before writing a burger story.
Burgers come with one, two or three 6 ounce hand-patted patties, black pepper and salt seasoned on a seedless buttered bun that’s usually indented with finger marks from where the girls smash the bun on. They come dressed with mayo, mustard, lettuce, tomato, pickles and a solid slice of white onion.
The turkey burgers are strangely enough slightly cheaper than the beef burgers — running 4.35, 5.35 and 6.60 for one, two and three patties respectfully as compared to ten cents more on each for those beef ones. To me, a burger is beef.
They are messy burgers. There’s no guts and glory to these burgers — at nearly a third a pound each, these smashburgers are hefty and tall. Cut one in half if you’re going to tackle it.
Everything about this burger is excessive. There’s too much meat, too much onion, too much tomato and lettuce and far too many pickles. If you’re wise you’ll take half home in a box for later, and that’s what you’ll eat over the sink.
You’ll find Burger Mama’s at Kanis and Shackleford. They have a drive-thru but it’s best if you call in your order before you go pick a burger up — it takes a while, since they’re all hand-patted and made from scratch. Remember the napkins. Open 10:30 a.m. - 9 p.m. Monday-Thursday, 10:30 a.m.-11 p.m. Friday and Saturday and noon to eight on Sunday. (501) 225-2495.