The beef at Deep South Burgers never sees the inside of an icebox. “Freezing meat can cause it to lose flavor,” regional manager Debi Davidson explains. The same sort of care goes into the french fries, which are cut fresh every morning and seasoned to salty, mildly spicy, slightly greasy perfection. “It took 200 pounds of potatoes to get this recipe just the way we wanted it,” Davidson says. Sweet potato waffle fries, jumbo onion rings, chili-cheese fries; crisp tomatoes, pickles and onions; savory bacon, ghost pepper cheese, fried eggs — the menu offers sides and accouterments worthy of that juicy, never-frozen patty and its lightly toasted bun. The vegan black bean burger offers robust flavor and texture and clearly is not an afterthought, as veggie burgers at meat-centric restaurants often are. Top off your better-than-fast-food feast with a thick milkshakes made (hopefully by the time of publication) with Blue Bell ice cream. Bob Keith, who owns and operates four Subway restaurants in the White Rock area, opened Deep South Burgers last year. Davidson has worked for him seven years; you’ll see her, along with lead cook Jesus Ayalos, when you grab lunch or dinner at Deep South, located north of Tom Thumb on Skillman near I-635. “I’m here most days, all day,” she says. “Usually some 65 hours a week.” Expect a warm greeting and efficient service from Davidson and the crew, especially once you become a regular. “We have a lot of repeat customers now. We start making their order as soon as we see them walking up,” she says. “I love my job, the people, and the staff here feels the same way.”
Deep South Burger
Fast casual, dine-in, take-out
$4-$6 burgers, $3-$5 sides, $2-$3 kids menu
Daily 11 a.m.-9 p.m.
More dining spots
This frill-free Richland College area staple has everything a burger aficionado craves — fresh beef molded into fat, juicy grilled spheres sandwiched between soft baked buns, adequately sloppy once you add juicy tomatoes and your choice of condiments. Add savory golden fries and eat on the patio or inside the spacious-enough dining room. Or take your burger baskets to go.
Exit Coit off I-635 for a unique burger experience infused with Mexican flair — think salsa burger with grilled jalapenos, grilled onions, mushrooms, three cheeses, avocados, tomato and a special sauce that’s reminiscent of Thousand Island, but thinner and zestier. The burgers are ginormous, but sides like big beer battered onion rings, mozzarella sticks or stuffed jalapenos, are still a must.
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