Trying a New Restaurant: BurgerIM

"Duo BurgerIM" Cedar Park, 2019
Photo info: FUJIFILM X100T, 23mm, f/2.8, 1/125 sec, ISO2500
“Duo BurgerIM” Cedar Park, 2019

Tonight my family and I tried a new burger restaurant that opened near our house. It’s called BurgerIM, and the special thing about this chain is twofold. First, their burgers are sliders, which means they are smaller than normal, perhaps half the size of a normal burger. Secondly, you can choose from several different types of meats and topping combinations. This is really what I found interesting at BurgerIM. For instance, there’s Wagyu beef, Marguez beef, dry-aged beef, lamb, etc. The website also lists fish, but I don’t think they have added it to the local menu just yet because this location is so new.

"BurgerIM" Cedar Park, 2019
Photo info: FUJIFILM X100T, 23mm, f/2.8, 1/125 sec, ISO1600
“BurgerIM” Cedar Park, 2019

I got the Wagyu beef and the Marguez beef, and both were tasty, but the Wagyu was definitely better. I also tried the dry-aged which was yummy as well. Next time, I’ll go for the lamb and something else since there are so many choices to try!

Besides the patty, you can choose from several topping combinations, including a traditional American style, a “California” style with avocado, of course, a spicy style, etc. I thought the variety was pretty good and varied. We also tried the fries and onion rings. The fries were the coin-shaped style and yummy, while the onion rings were nothing special, but not disappointing.

"Trio BurgerIM" Cedar Park, 2019
Photo info: FUJIFILM X100T, 23mm, f/2.8, 1/125 sec, ISO4000
“Trio BurgerIM” Cedar Park, 2019

While the food is good, the prices are a bit on the high side for burgers, but probably typical for gourmet burgers. It was $6.99 for the two slider option and $9.99 for three slider option. Add another $3 for fries and a drink (or $3 for a side of fries), and the bill adds up quickly. Also, for the Wagyu beef and a couple of the topping combos, an additional $0.79 is added. When the cashier rang it all up and I saw the total, I was honestly a little shocked. I suppose it was because the restaurant looks like a fast-food place so I was expecting fast-food prices.

Once I got past the sticker shock, I enjoyed the food (and they have beer on tap!) and spending time trying a new restaurant with the family. I also have to add that although these were sliders, two of them left me with a surprisingly full stomach.

"BurgerIM" Cedar Park, 2019
Photo info: FUJIFILM X100T, 23mm, f/2.8, 1/125 sec, ISO2500
“BurgerIM” Cedar Park, 2019

We have plenty of burger options near our house, ranging from the higher-end Hopdoddy to the wallet-friendly In N Out, and BurgerIM fits in right below Hopdoddy. It’s nice to have another option rather than a third McDonalds or Wendy’s.

"Wagyu BurgerIM" Cedar Park, 2019
Photo info: FUJIFILM X100T, 23mm, f/2.8, 1/125 sec, ISO2500
“Wagyu BurgerIM” Cedar Park, 2019

I hope you had a nice day!

またね~

Sweet, Deep-fried Chicken Dinner

"Chicken DInner" Cedar Park, 2019
Photo info: FUJIFILM X100T, 23mm, f/5.6, 1/90 sec, ISO6400
“Chicken DInner” Cedar Park, 2019

こんばんは。How’s it going?

Just a photo tonight of our dinner: deep fried chicken in a sweet sauce, with homemade tartar sauce, shredded cabbage, and potato salad. As you can imagine, it was very, very good! ☺

I hope you had a nice day!

またね〜

Chili-Gohan (Chili Over Rice)

"Chili Gohan" Cedar Park, 2019
Photo info: FUJIFILM X100T, 23mm, f/2.5, 1/125 sec, ISO2000
“Chili Gohan” Cedar Park, 2019

こんばんは。How’s it going?

Today was a great day because I got to make a big batch of chili. 🌶 We’ve tried a few chili recipes over the years, but the ones we like always have dried Guajillo peppers in it. These give the chili a deep red color and a wonderful flavor. Just be careful because the red color will easily stain clothes!

"Peppers" Cedar Park, 2019
Photo info: FUJIFILM X100T, 23mm, f/2.8, 1/125 sec, ISO2500
“Peppers” Cedar Park, 2019

Anyways, I usually buy a dozen Guajillo peppers at our local market, then boil them for about 15 minutes to rehydrate them. Next, I put them in our Cuisinart food processor with maybe half a cup of the water, then process until almost smooth. Adding this chili paste to the pot makes it “real” to me. Chili just isn’t the same without it! And I love to make chili because it means I get to pull out our largest Le Creuset pot. Yay!

"Processed Peppers" Cedar Park, 2019
Photo info: FUJIFILM X100T, 23mm, f/2.8, 1/125 sec, ISO2000
“Processed Peppers” Cedar Park, 2019

With each pot of chili I make, I will adjust with different ingredients, sometimes out of necessity. For instance, this time I didn’t have the can of tomato paste I normally add, so I used some pasta sauce we had in the fridge. And I didn’t have the usual dark beer that the recipe calls for, and I didn’t want to use the IPA we had), so I just used more of the water I boiled the chiles in. I also added a bit of white vinegar and shoyu (soy sauce) to the mix, which is new.

I have to say, it turned out really good! And we have enough to last us a few days. 😄


Bay and I had the chili over steamed rice, with cheese, raw jalapeño, raw habañero (for me), sour cream, and a bit of hot sauce. And a runny egg, of course! Because we put it over rice, we call it “Chili-Gohan”, with the word Gohan being Japanese for rice or meal. Makes sense, doesn’t it?

I hope you had a delicious day!

またね~