April is Dog Month at Grumps!

April is Dog Month at Grumps!

The hot dogs are back at all Grumps locations (Burleson, Cleburne, Granbury, & Stephenville)! Through the month of April, Grumps is serving up 1/4 pound all beef hot dogs that are absolutely delicious! Each dog is topped with relish, onion, and mustard and served with a small order of home-fried chips! You can add whatever toppings that you would like ranging from mayonnaise…. to queso…. to chili…. however you like to eat your hot dogs!

Don’t forget to stop in and try one! They’re only available for ONE month! April=Dog Month!

hot dog



“Congratulations are in order for the entire Grumps Burgers team for earning the Talk of the Town Customer Satisfaction Award once again in 2015!!!

Collier Albright Grumps Burgers

 2015 Star Rating Earned: 5

We are honored to present you with the 2015 Talk of the Town Customer Satisfaction Award. Only the highest rated businesses have been chosen to receive this award presented by Talk of the Town News and Celebration Media, and to win in consecutive years is exceptional. As a prior winner, you know the award was created to showcase companies that excel in serving their customers and earning their high ratings. Visit the following link to view your 2015 Star Rating:


City Council Gives Grumps Something to Smile About

City Council Gives Grumps Something to Smile About

by Kathy Cruz, Hood County News, Saturday, October 10, 2015, Pages 1A & 2A

Grumps Burgers is beefing up its operation. The Granbury City Council this week paved the way for the restaurant on East Highway 377 to expand its property to encompass about 2.5 acres. It will include using an existing barn for live music, and “overhang” for open air seating and even a “Field of Dreams” where Wiffle ball can be played. Wiffle ball is a variation of baseball is played with just a few players, using a perforated, lightweight ball. The plan also includes expanded parking, from the current 26 parking spaces to probably 48, according to Grumps owner Collier Albright. Grumps is located at 3503 E. Hwy. 377. Cleveland Road is just to the west of the restaurant, and Plaza East Court runs behind the property. The council’s actions allow for several lots to be integrated “into one uniform site for the expansion of Grumps,” according to the Community Development Director Scott Sopchak. The City Council, at its regular meeting Tuesday, approved two requests from Albright, as well as Brooks Goodson and Jeff Pickvel. Goodson and Pickvel are representatives of G Force Components & Metal Building Systems. Since G Force currently owns the property that Albright is wanting to purchase for the expansion, the company’s representatives were required to be listed with Albright on the applications with the city. Sopchak said it is common in such situations for the person wanting to purchase property to hold off on closing the deal until any needed approval from the city has been obtained.


In addressing the council about his plans to offer live music for weddings, special events and general entertainment, Albright stressed that it will be “a limited house venue” on Thursday and Friday nights, aswell as Saturdays. The restaurant may possibly serve a Sunday brunch, he said. Albright added that the entertainment will be “very family friendly,” and a “last call” for drinks will go out at about 10 p.m. He said the expanded venue will be “behind a fence.” In showing a slide presentation to the council, Albright explained that an area labeled “The Cave,” which is attached to the barn, will allow for open-air seating for music and entertainment if there are “not enough people to open the barn.”


Grumps restaurants are also located in Stephenville, Cleburne, and Burleson, but Albright told the council “we want to continue to grow our brand locally.” He said that this year, sales at the Granbury restaurant are expected to hit $1.2 million – “pretty remarkable for a four-foot grill.” He said that plans are in the works to partner with bed and breakfasts “to bring people here.” “We’re excited about it,” Albright said. The council approved the re-platting and rezoning requests, allowing for the proposed expansion. Sopchak told the hood County news on Wednesday that he does not yet know whether Albright will seek permits from the city to cook and/or serve food in the barn.

The Great American Burger: Well Done

The Great American Burger: Well Done as published in Lake Granbury Living magazine, Summer 2015 Issue By Andra Mayberry – Photography by Oh Snap! Photography

DSC_0013Most locals know about Grumps – great burgers, great atmosphere and even better parking – and don’t forget the witty quips on the marquee. The Grumps formula has simply been to perfect and serve up an American staple, the burger, and present it in a fun and laid-back atmosphere — period. There are no frills at Grumps; no complications. The only thing that has really changed since the first store was established in 2002 is the addition of three other locations in Stephenville, Cleburne and Burleson. When you walk into the Granbury location, you may notice the t-shirts on the wall and also the ceiling. You may notice the autographed 8” by 10”s on the wall of actors or singers or stunt pilots. But the license plate-lined walls, rustic back patio, old warehouse-looking concrete floors and the wood paneling are only aesthetics. Look beyond all that to the faces who oversee, prepare and deliver all those red trays and baskets.


What some folks don’t know about this burger mecca, this culinary wonder, this American institution, is the philosophy of its leadership. From the top of the corporate chain, all the way down to the entry-level service employee, you’ll find a surprising structure. Co-conspirator, Collier Allbright explains, “The guys who do the day-to-day operation stuff are the heroes, the day-to-day cooks and guest service ladies, those are the people who keep y’all coming back. All we do up here, (at corporate HQ) is help and support them. We are like an inverted org chart where our employees sit at the top and then we are here (at the bottom) to support the employees.” With a leadership philosophy like that, it’s no wonder the same faces greet us year after year. “Once we get them (employees), we tend to not lose them for a while. We have a very simple company culture. It’s to find the right people and plug them in,” Collier explains. Some Grumps employees are so good, they are plucked away by other businesses. While this might aggravate some, it’s actually a compliment to the Grumps business model. So what exactly is going on behind those walls? What kind of people make up the Grumps family? “Grumps is a collective thought process and we as a leadership team try to impress that upon our people,” Collier says. “We’ve been fortunate to have a group of long-term people we’ve promoted from within who understand our culture which is based around a real simple concept — food, service and atmosphere. We try to be good in those categories every time a person shows up.” While the average customer might see a whirlwind of activity, behind the scenes it’s a well-oiled machine. Most Grumps employees are under age 30. They vary from local kid-next-door to college graduate. But Grumps management knows it’s more than cook a burger and ship it out. In terms of leadership, “It’s kind of what we’re charged with, especially with younger people. We tell them what the expectations are and hold them accountable. And young people these days crave discipline and structure. We’ve found that most respond very well to that. They want the challenge and the responsibility and they just haven’t been given it. If we find the right young people in those positions we afford them the opportunity to move up within our company. That’s how we built our culture,” Collier explains.


When asked how Grumps was born, Collier always gives his standard answer and subsequent laugh. “Grumps was born at a very early age,” he quips. Loosely named after his grandad, Gramps, the name seemed fitting for a burger joint. It was the brainchild of a man who suffered through a long-enough stint in corporate America. So why a burger joint for a guy who had zero experience in the restaurant business? “I worked for two Fortune 500 companies, back to back — consumer electronics and consumer finance — and hated it. Hated it!” Collier says. Call it what you will, but we all have it in us to either succumb to the stress or make a change and that’s just what happened. Life is better spent chasing your dreams. Collier spent years going to his choice hangouts in and around his hometown of Fort Worth and observed what seemed to work and what didn’t work. Today he uses his iPhone, but years ago he would jot down notes on restaurant napkins when he was out and about and then collect them all at home in a wastebasket. He used these notes to build his big Grumps scheme. “I would add in these pieces of what I liked and what I thought would translate well. So I borrowed concepts from some of my favorite spots and came up with an idea,” he explains. “I’d never been in the restaurant business before but my thought was, ‘I work all the time anyway. I don’t have any hobbies so where would that strength best translate?’ And I thought, ‘Let’s open a restaurant!’ I didn’t even know what we were gonna cook. I just thought, let’s come up with a name.” Enter, Grumps Burgers.

But this story isn’t about how everything just fell into place. This is about the American Dream which always requires a little bit of struggle. Initially, Collier and his crew had a plan and a contract on a building in Weatherford. But at the last minute, they decided to switch gears and come to Granbury, where the first restaurant still is today on East Highway 377. After several years of note taking, soul searching and head scratching, the plan was ready to execute. So Collier explains, “When we went to the banker he said, ‘You have no experience. This is a horrible spot because there’s no left exit (onto 377). We’re not going to loan you any money.’ So I put a second mortgage on my home, cashed in everything I had and just went for it. There was no safety net.” Ask anyone who was involved in that first half year of business and they will tell you it was a harrowing experience. “The first six or seven months were horrible. We didn’t know what we were doing,” Collier says. There were a few trial runs with close family and friends and even they told him he was crazy. In fact, the now-famous peanut bucket was added at this time because it took the inexperienced crew so long to get tickets turned over. Collier knew he had to get something for people to be occupied with or there would be a revolt. What we now see is the formation of a team effort. It takes a lot of heads and hearts committed to the success of this place. What Grumps customers can expect is attention to food presentation, price point and a hot and tasty burger. You can also expect a friendly wait staff who greets you when you come in and takes care of you after you’re seated but they won’t be overbearing. When it comes to the atmosphere, Collier says there is an expectation for the restaurant to be “clean enough to be healthy and dirty enough to be happy.”


Grumps has hosted the Tip-A-Cop event in Granbury since 2009. Grumps proudly supports veterans and law enforcement and is honored to give back to those brave men and women who put their lives on the line every day. “I certainly have a deep level of respect for those who serve. Anyone who’s got the guts to walk up to a car and knock on a window at 10:30 at night and not know what’s on the other side of that window, has my respect,” Collier says. There also have been several other fundraisers to support local law enforcement, including one for the family of slain Hood County Sheriff’s Deputy, Sgt. Lance McLean, who was killed in the line of duty on June 29, 2013. During that fundraiser a cowboy hat belonging to Sheriff Roger Deeds was auctioned off for $1,500. Collier feels fortunate to operate Grumps in Granbury where he says, “The level of courtesy afforded to law enforcement is better than it is in towns like Fort Worth. We just try to do our part here. It’s important to me to show those folks who go out there and put it on the line every day how much we appreciate them. We do it because those men and women do something the average person can’t. We depend on them for our safety and I appreciate it. Our military does the same thing. Their job is so immensely difficult — emotionally, spiritually — I could not do it. I just respect the heck out of those folks who do it and I am very appreciative, because we need people like that.”

tac2014 gburyCOMMITMENT

Loyalty means a great deal to the Grumps family. There are employees working at Grumps who have been there since Day One. Collier says, “Cowboy John, who’s our cook in Granbury has been with me since the beginning. I’ve got people with multiple years. My managers are all five-plus.” He does realize having long-standing employees is an anomaly in this industry — especially in Granbury where there seems to be a wait staff revolving door.

Cowboy JohnCollier smiles and says, “You know what’s cool and what I’m really proud of? We’ve had people who have left and then come back. Yeah, they move on to greener pastures but then they’ve missed what we have. That speaks volumes for the instore management, not us (the corporate administration.)” The last 13 years have been a testament to the formula his team put in place back in 2002. “It’s been quite a challenge. I’ve been fortunate enough that my business partner (Todd) worked in the manufacturing field and was actually one of my (corporate America) customers. I loved the way he ran operations so I went to him and said, ‘I’ve got a crazy idea. I’m gonna open a hamburger joint and I want you to partner with me on it.’ And he said, ‘Okay!’ I was expecting laughter and hysteria, but he still committed,” Collier adds. Good leaders have vision, ask Collier and he will tell you, “There’s a lot of having it in your head. Translating it to actual execution is tough. When we came up with what we were gonna cook, I said ‘we are gonna do hamburgers.’ Keep it simple. I thought, ‘Anyone can make a hamburger.’ I was very wrong on that assumption. The first year was very bumpy and we still have challenges we face every day but with Todd handling the operational piece from the get go, he has been instrumental with its success,” Collier says. He refuses to take credit for any good fortune at Grumps. Collier consistently praises who he has brought to the table and shifts the focus to them. “Anything we can do to support the people that make it work is what we’re all about. I think that translates. I think our employees know we care. I think that’s a big deal,” he adds. So the next time you go to a chain restaurant, see if you can feel the same mojo you’d feel at Grumps. Patio3

Let’s All Scream for Ice Cream.

IT IS CONSIDERED A SHORT POEM, ditty, slogan or even a hard, cold fact–we all scream for ice cream. Purists may sniff, however, insisting that initially, it was but the chorus of a simple melody introduced in 1925.

Here lately, however–with Blue Bell’s voluntary removal of its desserts from all outlets–many of its faithful have raised their voices. Screams have been ramped up to rafter-shaking levels.

Some folks–whimpers and moans awash in tears–maintain that nothing else will do. Alas, what if there’s no peaches n’ cream until 2016? Or a summer without Blue Bell?


Greatly marginalized, that’s what, the Blue Bell nation insists.

The company’s leaders–with a long history of getting it right–assure us that soon, all will be right again. This means millions who are “Blue Bell dependent” soon will be lifting spoons and loosening belts once more, prospective weight gain be hanged.

At some venues–such as at Globe Park in Arlington–where the Texas Rangers sometimes play baseball–signs apologize for Blue Bell’s absence; instead, a substitute is offered. (Never mind the cost; hey, it’s the old ballgame.)



Don Newbury
Don Newbury


Grumps–with popular hamburger hang-outs in Burleson, Granbury, Cleburne and Stephenville—has long featured Blue Bell, and its absence has challenged its creativity.

Hence, their clever signage is “heavy on the blue,” substituting “bunny” for “Bell.” Blue Bunny–by most–has been accepted without comment.

To the few grumblers at Grumps–where hens’ teeth are in greater supply than critics–owner Collier Albright says they’re “doing the best they can.” For customers who feel the substitute treat tastes about as much like Blue Bell as the car “that doesn’t look like a Buick,” customers get their money back, even if the ice cream already has been consumed.


“We’re able to get the ‘blue part’ right for now, but we think the addition of ‘bell’ will be in order soon,” Albright said.

Practicing “the customer is always right” philosophy, Grumps–introduced in 2002–continues to win top prizes.

With license plates adorning walls from wherever cars are driven, Grumps easily passes the “down home” test. Also, folks can scarf down peanuts until the world looks level. Yep, Grumps would have to add spittoons to look any more ‘country.’


Andy’s Frozen Custard is to Tyler what Grumps is to the communities it serves. Customers line up there–on foot and in the drive-through.

They, too, are out to win and keep customers–both with frozen custard treats and consistent genuine effort to deserve public trust.

Take the issue of customers with nut allergies, a condition our granddaughter Juliana has faced courageously since age two. This twelve-year-old—and others with allergies–know that too often, their allergies are misunderstood or are treated casually. Andy’s personnel are quick to open new containers, as well as avoid contact with nuts and residue.


It turns out that visits to Andy’s have led to expansion of my vocabulary.

Recently at the drive-through, I ordered for a carload of family members. I didn’t comprehend the attendant’s question; I thought it sounded like, “Do you want puppacones?” Twice I asked her to repeat the question, since I’d never heard of “puppacones” before.

“For the two pets in the back seat,” she explained. “Most pets like our free puppy cones.”

Our two rescue dogs–Sadie and Sailor–wagged their tails. Now, when we visit Tyler, they bark when in the vicinity of Andy’s.


In short, folks at the helm at businesses such as these are “good ‘uns,” a hundred percent dedicated to “meeting muster” in product satisfaction and safety.

They operate in the manner suggested on a restaurant sign on the wall at Highland Village in Alpine a half-century ago: “There ain’t hardly any business got these days that ain’t went out after.”

We could easily challenge the grammar, but the message is “right on.” Further, an adage reminds that we can “shear sheep many times, but can only skin ‘em once.” Though our dogs don’t savvy such lingo, their eyes at full sparkle and their tails at full wag tell me they regard puppy cones as the best treats they ever lapped lips over.


   Dr. Newbury is a speaker in the Dallas/Fort Worth Metroplex. Speaking inquiries/comments to: newbury@speakerdoc.com. Call: 817-447-3872. Web site: www.speakerdoc.com. Archived at venturegalleries.com, newbury blog.

Don Newbury is author of the humorous and inspirational When The Porch Light’s On.


Sherri Shout Out – Burleson

Sherri Shout Out – Weekly E-News Tuesday, June 16,2015

Burleson Area Chamber of Commerce

Grumps, where Chamber Prez X 2 hang out for lunch. This week Joshua Chamber President Kim Henderson flew up Highway 174 for a Mini-Chamber Retreat. What better place to retreat to than Grumps Burgers with great cheeseburgers, sweet potato fries, baskets of peanuts and the friendliest wait staff in town. And…we even got to see Grumps Marketing Guru Shevin and her brand-new 7-Day-Old Baby Boy. Now that’s a Chamber Retreat!

sherri bacc prez

Grumps Burgers – Burleson, TX

A special THANK YOU to James Clement for this blog article: http://texasburgerstops.blogspot.com/2014/12/grumps-burgers-burleson-tx.html

Wednesday, December 24, 2014

Grump’s Burgers – Burleson, TX

Move over, Kelly Clarkson, from where I stand, the star of Burleson is Grump’s Burgers.
I was in Burleson, recently, and found Grump’s Burgers. What a find it was.
Located in the Old Town section of Burleson, the burger joint is housed in an old two-story building, complete with a Texas Flag roof. The location screams ‘Come on in and sit a spell’, so I did.
Burgers, Texas Flag, Old Town charm, I held back tears of joy.
They offer peanuts to consume while you wait, ala Logan’s Roadhouse, but they playfully call them Grump’s Nuts. To-go bags can be picked up for $2.99/lb along with their much-talked-about jalapeño ketchup. I didn’t sample the ketchup. I wish I had. The line to order your food forms to the left. Step up, read the menu, place your order. Simple enough approach.

On this day, I opted for the standard cheeseburger, but decided to amp it up with a jalapeño bun (.99¢ upcharge). I also was intrigued by their sweet potato fries until I saw the Dirty Fries on the list of available fry choices. Grilled jalapeño and onions smothering my fries? How can I say no? My mouth watered at the thought of it.

I grabbed my drink glass (the large is refillable for $1 on every visit thereafter) and sat down to enjoy some peanuts before my meal arrived. They point out they are not a fast food joint on a sign near the register. Hand-formed, never frozen burgers take time. Why rush perfection, I thought. Wouldn’t have it any other way.

As I enjoyed the peanuts, washed down with a tall glass of half-and-half sweet tea, I watched videos from GAC on the TVs around the room.

My Dirty Fries arrived soon and I was surprised by the mounds of jalapeño’s and onions covering them. Pleasantly surprised. I should have ordered a side of ranch dressing, I thought. But, alas, I dug in and it was pure greatness. They were no match.

A few minutes later a gentleman who I presumed to be the owner or manager arrived to inform me the supply truck did not have the jalapeño buns so my burger would require a regular bun. He was so nice and apologetic about it. “Things happen”, I said and continued my assault on the Dirty Fries.

The burger arrived soon after and I noticed it had a large toast mark from its time on the flat top. Nice touch.

I opened it up to apply liberal amounts of black pepper, a ritual I always perform. It contained a good amount of onions and shredded lettuce, some pickles and two slices of tomato. The tomatoes weren’t the deep-red color I usually like, but, they looked fine. Good deep-red-colored tomatoes are difficult to find any longer for some reason, even in the grocery stores. The patty was a medium thickness and looked to be perfectly prepared. Overall, visually, it’s a home run.

When I took my first bite, the experience was complete. It packed plenty of flavor, was juicy but not dripping with grease and had a nice melding of flavors in each bite.

Was it the best burger I had ever had? Well, no, but it’s in the top 10. Maybe top 5. It’s good.

I posted on my Facebook account that this is the kind of place that would do very well in Graham, TX, on the largest downtown square in America. The old world charm of the building, the non-nonsense approach to customer service, and the quality of the food would be in instant success. Sure, Graham has the Dairy King and KN Root Beer and I wouldn’t trade them for all the tea in China. But a place like this on the Square would be awesome and there is always room for another burger joint.

If Grump’s ever expands elsewhere, perhaps Graham and the NE Tarrant County area might make the list. Then, my options for burgers at each place I call home would be complete.

As for the Texas Burger Stop’s rating, here goes:

  • Patty Size and Style: medium thick, hand formed
  • Cooking style: grilled on a flat top
  • Char: nice char across the patty
  • Bun: soft, toasted (as noted above, opted for jalapeno bun, but it was out of stock)
  • Vegetables: fresh shredded lettuce, onions, pickles and tomatoes
  • Napkins needs: one napkin should do
  • Special attributes: lots of TVs, adult beverages available, friendly wait staff, very cool old town building
  • Ownership: local chain

Granbury Restaurants: Find The Best Burger Joints

Granbury Restaurants: Find The Best Burger Joints

Granbury is a city located in Hood County, Texas. The city founded back in 1863 is rich in history and culture. Granbury Restaurants are popular for their fantastic variety of burgers. The city has much to offer its visitors; a visit to Granbury will be incomplete without visiting a few of the popular burger joints. BBonline highly recommends visiting these top burger joints while staying at your comfortable Granbury Bed and Breakfast.

3503, East Highway 377
Granbury, TX 76049
(817) 573-5000

Grumps opened for business in 2002, and since then it has been a run-away success. This Granbury Restaurant is one of the most popular places to get a great burger at a very reasonable price. The restaurant uses the finest ingredients available and provides great service that matches the taste of the burgers. One stop for a burger at Grumps will leave you wanting to come back for more. Grumps is a great place to stop on your way back to your comfortable Granbury Bed and Breakfast.


Nothing to Be Grumpy About With Stephenville, Texas’ Queso Burger at Grumps

Nothing to Be Grumpy About With Stephenville, Texas’ Queso Burger at Grumps

By: Arthur Bovino, The Daily Meal

“Besides the iconic food of a country, region, city, or town (think a lobster roll in Maine, barbecue in Texas, or a bagel in New York City) there are several signature foods I’m always on the lookout for no matter where (or when) I’m traveling — I call them the big six: tacos, sandwiches, pizza, doughnuts, hot dogs, and burgers. Whether traveling for work, vacation, or family visits, I’m on the lookout for standouts in these categories. And on a recent trip to Stephenville, Texas to visit my wife’s family, I may have discovered the town’s best burger: Grumps.

It may not sound like much considering we’re talking about a small town (population 18,561) an hour-and-forty-five minutes southwest of Dallas. And I wouldn’t call it a destination meal, but the queso burger at Grumps is one of the best burgers I ate in 2014, and considering that I eat burgers everywhere I go, it’s not something I say lightly. Besides The Daily Meal’s own 101 Best Burger in America list, and the research I do in advance of a place, the burger bible I travel with — I have a Google doc and check places off as I visit — is George Motz’s Hamburger America. Now this isn’t to disparage George or any of the spots in his book (like I said, I do use it for travel reference) but Grumps’ queso burger is better than at least a few of the burgers mentioned therein. It’s also better than many burgers I’ve had in New York City, elsewhere across the coungry, and several served at two of the country’s most high-profile burger events: Burger Bash at South Beach and New York City.

Grumps is about an hour and a quarter west of Fort Worth on the right side of West South Loop (Us-377) at a bend in the road right next to Chick Elms Grand Entry Western Store where I’ve gotten cowboy boots each of the past two years (yes, I wear them everyday). It’s a long, red brick building lined with trees on the left side, and a parking lot out front.

This Stephenville spot is the brainchild of Collier Albright, who named it after his grandfather (“Sort of,” he says) and whose dream it was to leave his corporate gig and to open a burger joint, one modeled after the kinds of places he’d enjoyed patronizing, ones where employees knew his name. (There are also locations in Burleson, Granbury, and Cleburne.)The queso burger takes center stage, so for any pepper-lover does one of the add-ons you may not see on the online menu: green chiles. This is a fairly large burger, not Ted’s steamed cheeseburger big, but a two-hander to be sure. There’s a warm, butter-brushed bun top that’s thin and fresh, and a very juicy patty that while it doesn’t quite seem to be the claimed medium-well, doesn’t seem pink or undercooked but still drips and glistens. The queso doesn’t flow, but it’s certainly adequate, and if you’re smart enough to order them, the chiles add a slight bite and extra flavor.

“My favorite places are fun, clean, have a casual atmosphere that are service oriented and priced reasonably,” Albright notes. “Places where friends and family can gather and enjoy themselves without feeling rushed.” There’s a casual atmosphere at Grumps for sure; burgers aren’t pre-made or skiddled out in a rush. You may have to wait a solid 10 minutes, but hey, Grumps isn’t fast food, nor does it taste like it. And you do get that personal touch. A counter person will make the trek with your order from the far side of the restaurant to wherever you decide to make yourself comfortable and wait while munching on the roasted peanuts sitting on buckets on each table.

There are eight burgers on the menu, all made with certified ground chuck, hand-pressed, hand-cut, and hand-trimmed: the standard Grumps burger, cheeseburger, bacon cheeseburger, Swiss mushroom, barbecue bacon cheeseburger, chili cheeseburger, and a guacamole burger (you can also order a patty melt). They’re all cooked medium-well and served with mustard, lettuce, tomato, pickle, and onion. You can add 10 toppings to any burger: an extra patty, cheese, jalapeños, grilled onions, mushrooms, bacon, queso, chili, guacamole, and chicken strips (yes, chicken strips).

The queso burger takes center stage, so for any pepper-lover does one of the add-ons you may not see online: green chiles. This is a fairly large burger, not Meriden, Conn. Ted’s steamed cheeseburger big, but a two-hander to be sure. There’s a warm, butter-brushed bun top that’s thin and fresh, and a very juicy patty that while it doesn’t quite seem to be the claimed medium-well, doesn’t seem pink or undercooked, but still drips and glistens. The queso doesn’t flow, but it coats, and if you’re smart enough to order them, the chiles add a slight bite and extra flavor.

I can’t vouch for the other burgers because this one was big enough, but the fries were quality too — crispy, and when ordered with the fried jalapeño and onions they can be tossed with, even more fun.

At this point, between burgers at Grumps, barbecue at the Hard Eight, and Mexican food at Fuzzy’s Tacos, Santa Fe Taco Company, and Don Nico’s, my wife and I have tapped most of the food options on our Stephenville list beyond the family kitchen. We have Jake & Dorothy’s for our next visit, noted by Texas Monthly as one of the state’s best cafes, but I’m comfortable declaring Grumps the town’s best burger.

“The ‘Ville and surrounding area are pretty limited on upscale burger joints,” confided my father-in-law J.R. Moore (a retired fast food industry executive). “Grumps by far offers the only ‘custom’ burger where you have a variety of toppings. Cotton Patch is a somewhat local Texas chain, maybe one or two in Oklahoma but they don’t count anyway. Then there’s the really upscale Angus ‘Ranch Burger’ at the Perini Steakhouse in Buffalo Gap, which is about an hour-and-a-half away, depending on how heavy a foot you have, but that is still considered local in Texas!”

Indeed, and if you find yourself that “local” to Stephenville while moving nearby through the state, Grumps is definitely worth a short detour. I’ll be back.”

Grumps Jalapeno Ketchup Wins 2015 Fiery Food Challenge!

Zest Fest logo

Grumps Burgers takes second place for Consumer Ready Condiment in the 2015 Fiery Food Challenge for Grumps’ Jalapeno Ketchup!

(Granbury Texas, February 14, 2015)

On January 23, 2015, the most prestigious awards in the spicy food industry were distributed at the Fiery Food Challenge Awards dinner in Irving, Texas, and Grumps Burgers came out a top product category winner! Grumps’ Jalapeno Ketchup took home a “Runner Up” in the category of Consumer Ready Condiment.

The Fiery Food Challenge pits products from across the US and internationally against one another in more than 80 categories. Professional judges evaluate hundreds of sauces, salsas and other spicy treats and award first, second and third place prizes in each category. Awards are proudly displayed at ZestFest, a spicy, zesty and flavorful food event held the same week as the Fiery Food Challenge at the Irving Convention Center at Las Colinas.

This is Grumps’ first entry into the “consumer ready” category but is a consistent winner of “in-store” awards. Grumps Burgers was founded in 2002 in Granbury Texas and currently has locations in: Granbury, Stephenville, Burleson, and Cleburne Texas. Collier Albright, Founder-Grumps Burgers, said “although it’s no leg lamp, it’s still a “major award” in our book. Yee haw!”

Go to their website: www.grumpsburgers.com for more shameless self adulation. Email Deralynn@grumpstexas.com or call 817.573.5040 for more information.

For more information on the Fiery Food Challenge and ZestFest, visit www.zestfest.net or contact Gregory Bagarozy at Gregory@zestfest.net or 845-661-3616.