BlueJ’s melts swiss cheese over the mushrooms, adhering them to the burger patty, and adds a dash of truffle oil for another hit of mushroom flavor. See, mushrooms still have lots of flavor, even raw, and in this case, they have a lovely firm texture that adds substance to the burger without ever feeling slimy. So I was a little confused when I got the mushroom burger ($8) and found the mushrooms were raw. It adds a big beefy hit to almost any dish. It provides answers, links to relevant cases, and generates tailored explanations of its analysis. The horseradish livens it up, but don’t expect any sinus-clearing heat. Blue J analyzes fact situations using artificial intelligence, discovering in seconds hidden patterns in the case law. Smoked sausage can be an overwhelming flavor, but the bacon and the burger really hold their own, producing a concert of meaty harmony. So they pile on slices of smoked sausage along with cheddar, pickles and a smear of horseradish aioli. You can’t just slap thick-cut bacon on a burger and pretend you’re done. The SmokeyJ isn’t interested in adding a single kind of meat to its 7 oz. Some people look at a burger and thing, “That’s enough meat.” None of those people work at BlueJ’s. They’re looking for something unexpected. But the crowds don’t throw their panties up on stage (I’m going to need those back, btw) for plain burgers. Yes, you can get a plain burger (aka The Simple Man) if you so please and you’ll probably be quite happy with it. One thing I respect about BlueJ’s is their menu shows an understanding of what customers are looking for from a rock n’ roll food truck: spectacle. Their love of music is a throughline on their menu, which focuses on “headliners” - all but two of which are burgers. If you’re having trouble finding BlueJ’s, look for the truck that might also be a tour bus. And, following suit, their burgers are crazy good. Which is to say, the people at BlueJ’s Rollin’ Grill are crazy. Making a great burger is hard enough, but doing it on a truck is a whole other level of difficulty. Lots of people are fighting for those burger dollars and lots of customers can afford to be very picky with who gets their burger dollars. I think they probably love them everywhere, but I know for a fact that folks in Oklahoma City are particularly enthusiastic about grilled beef patties. I’m not a chef, an entrepreneur or interested in “working.”īut, more specifically, I would not open a burger truck. If there’s one kind of food truck I wouldn’t try opening it’s any kind of food truck. Welcome back to Food Truck Friday! Each month, the good folks at Citizens Bank of Edmond are sponsor food truck reviews in advance of Heard on Hurd, which ends its 2018 run in Downtown Edmond on Oct.
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