April 30, 2025 • 6 mins
"Is Burger Schmurger the best burger in town?" This episode of The Ben and Skin Show is a delicious blend of food news and sports commentary. Join hosts Ben Rogers, Jeff “Skin” Wade, Kevin “KT” Turner, and Krystina Ray as they explore the culinary delights of Burger Schmurger. The hosts discuss the exciting news of Burger Schmurger opening a new location, detailing their mouth-watering Smash Burgers and unique sauce flights. Ben and Skin share their personal experiences and recommendations, making listeners crave a visit.Plus, Skin's commentary on the burger's journey from a neighborhood favorite to a food truck and now a brick-and-mortar spot. Plus, the debate on whether tater tots are better than fries will have you laughing out loud.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Happy humped everybody. It's a world famous Ben and Skin show.
Glad to have you in the mix today. Coming up next,
we'll get into some some some media folks are being
mean to Luca. Negative chatter out there about our chosen
one neo and the Matrix getting some anti shine from
some folks. We'll get into that audio, but before we do,
it's time for this.
Speaker 2 (00:25):
It's time, all right.
Speaker 3 (00:30):
Best burger in town, in my opinion, comes from Burger Schmerger.
Speaker 2 (00:35):
I haven't had it yet.
Speaker 3 (00:36):
To get Burger Schmerger, you would have to go to
a bar off of Henderson called High Fives. But that
has changed. Burger Schmerger is now getting a spot. In fact,
it's opening today.
Speaker 2 (00:51):
Wow, that's a bad day to open because of the rain.
Speaker 3 (00:54):
Because of the rain, but they already had their soft
opening and they've been getting a lot of pub I
can't recommend you trying this.
Speaker 2 (01:01):
I'm excited. I want it like three times now. Okay.
Speaker 1 (01:04):
So it's you take something that's traditional like a burger,
and they put some spin on it that makes it
so good that you think it's the best.
Speaker 2 (01:11):
Like, what do they do? This is smash burger.
Speaker 3 (01:13):
They're rocking it out with the smash burger style. Christina,
you've had it.
Speaker 4 (01:17):
Too, right, I have had it.
Speaker 5 (01:18):
Yeah, it's been maybe like two years. But when you
said you can only get it at the you said
it was like a brewery, right, it was High Five's
the bar High five? Yes, that's what it was. Yeah,
so we definitely stopped there, got that burger and it
was absolutely delicious. And yes it's smash burger.
Speaker 4 (01:31):
I believe.
Speaker 5 (01:32):
We had two patties on one of them with some
bacon and some sauted onions and cheese and that's really
all I need and.
Speaker 4 (01:38):
It was delicious.
Speaker 2 (01:39):
You would love this Ben.
Speaker 1 (01:40):
This guy started making burgers in his neighborhood during the
pandemic and then did a food truck. I think at
SMU they would do SMU tailgating, and then it went
from that to this barred High Five and now they're
opening a brick and mortar.
Speaker 2 (01:53):
Unbelievable. See that's that's what her tato. That's their story.
Speaker 1 (01:56):
Yes, right, started making barbecue at the house during the pandemic,
onto breweries and with our brewery.
Speaker 2 (02:02):
I think about that too, like, well we have like
some food option. I love that.
Speaker 1 (02:06):
I want some food option that people are buzzing about
talking about driving from all over town to get to
I mean, that's that's what a true food he looks for, right,
like some destination spot. The buzz, Yeah, the buzz around
this place is massive, Like.
Speaker 2 (02:18):
Yoblaskeovic be talking about this.
Speaker 3 (02:20):
Well, they're gonna keep doing the burger bit at high
fives too, like they're gonna keep popping them out there.
But the restaurant's opening. They've added some things to the
menu and things like that. One great wrinkle they have
that's outside of the burger realm is if you order
some fries on the side as well, for an extra
buck or two, they'll give you this like sauce that's
basically like it's basically like a sauce flight saus I
(02:45):
can tell you what they are. They're homemade sauces. There
are one lemon deal ranch burger sauce that's our jam home,
I know, garlic Aoli barbecue sauce. And they have like
a rotating fifth sauce. Wait, what was the fourth one,
garlic Aoli barbecue sauce. No, you said four sauces. The
third one was garlic Ali, the second what was the
(03:07):
second one? Yeah, the first one was lemon deal ranch,
second one burger sauce.
Speaker 1 (03:12):
Fourth one, oh, barbecue sauce. That's the rotating one. It's
the rotating What is burger sauce?
Speaker 2 (03:17):
Yeah, I'm not.
Speaker 3 (03:19):
It's just kind of fun, dud.
Speaker 2 (03:20):
You got your fries? What do I want?
Speaker 3 (03:22):
Now? I'll try this one and go back to your
delicious burger and then which one do I want?
Speaker 5 (03:27):
Now?
Speaker 2 (03:27):
It's just fun. You know what, I'd like to go
on record saying. I'd like to say it. Say it.
Tater tots are better than fries. I love tater tots.
Let's load up the phones two one four seven eight
seven seven one.
Speaker 1 (03:39):
I mean if you go to a place that has
tater tots, you know that place slaps.
Speaker 2 (03:44):
I agree with that, I totally.
Speaker 1 (03:46):
You know what I've got in my older age, I
dig more and more is French fries or tater tots
or something of that nature, dipped in cheese sauce.
Speaker 2 (03:55):
I used to just be like, I gotta catch up up,
You've got to.
Speaker 1 (03:58):
I'm not a big cheese sauce Oh no, wow, what
happened to her? Is Christina a big cheese sauce fan?
Speaker 4 (04:07):
Call in Burger sauce. I think that would be good.
Speaker 2 (04:10):
Looked at her like she just set a slur in there.
Speaker 1 (04:12):
Okay, but burger sauce? What what is burger sauce to you?
Speaker 4 (04:16):
It's kind of like I imagine, kind of the Chick
fil A special sauce.
Speaker 2 (04:23):
Combo with a little sweetness.
Speaker 4 (04:24):
Everyone's got it and it's all delicious.
Speaker 3 (04:27):
Something that is probably mayonnaise based, but you don't have
to know that going in if you.
Speaker 2 (04:30):
Don't really like mayonnaise. Right, he's right now.
Speaker 3 (04:32):
Last week on the show, we also I I did
mention this this location. Yeah, it's over by White Rock Lake.
I don't have the address right here in front of me.
Speaker 2 (04:43):
What do you think?
Speaker 3 (04:44):
It's called Burger Schmerger. So figured it out. You have
maps if you want to go, put it in your phone. Okay,
seven eighteen North Buckner.
Speaker 2 (04:51):
There we go.
Speaker 3 (04:52):
Oh, he closed on Tuesdays and yeah, so check it out.
Thanks for the closed on Tuesdays, nugget. Last week, you
guys mentioned a burger place in Richardson that's been there
since nineteen fifty seven, Dell's Charcoal Burger.
Speaker 2 (05:06):
I've been there once.
Speaker 3 (05:08):
Well, they are temporary closed because they have a little bit
of a grease fire.
Speaker 1 (05:12):
Oh no, that's a show of respect, you know what
I mean. That's like if you are a karate shop
and you have to close next you broke too many
boards or something, right, if you were to have a
grease fire, that's nothing but respect. Did you hear what
started the grease fire? A charcoal burger? They were making
burger sauce.
Speaker 2 (05:29):
All they were.
Speaker 3 (05:30):
And I would like to just give a big shout
out to Dell and his family.
Speaker 2 (05:34):
Yep, they're going through it.
Speaker 3 (05:35):
They've been open for sixty eight damn years and they
got to shut it down for a little bit because
of a bit of small fire.
Speaker 1 (05:40):
Wait, so Dell at the time had to be at
least twenty You think he's eighty eight plus years old
and still running it.
Speaker 2 (05:46):
Yep. No, some guy named Hoss is running it now.
Speaker 1 (05:48):
He's the guy in that Gorilla song that we always
play here on the Eagle, right, Clint Eastwood. He's the
rapper on that has the funky Homo sapien Dell. Okay, Kevin,
thank you for all that you're doing for the community.
So hungry right now?
Speaker 2 (06:01):
Yeah, I am too. That was good food news all right?
Coming up in the Big Finish. Why people being mean
to Luca
Happy humped everybody. It's a world famous Ben and Skin show.
Glad to have you in the mix today. Coming up next,
we'll get into some some some media folks are being
mean to Luca. Negative chatter out there about our chosen
one neo and the Matrix getting some anti shine from
some folks. We'll get into that audio, but before we do,
it's time for this.
Speaker 2 (00:25):
It's time, all right.
Speaker 3 (00:30):
Best burger in town, in my opinion, comes from Burger Schmerger.
Speaker 2 (00:35):
I haven't had it yet.
Speaker 3 (00:36):
To get Burger Schmerger, you would have to go to
a bar off of Henderson called High Fives. But that
has changed. Burger Schmerger is now getting a spot. In fact,
it's opening today.
Speaker 2 (00:51):
Wow, that's a bad day to open because of the rain.
Speaker 3 (00:54):
Because of the rain, but they already had their soft
opening and they've been getting a lot of pub I
can't recommend you trying this.
Speaker 2 (01:01):
I'm excited. I want it like three times now. Okay.
Speaker 1 (01:04):
So it's you take something that's traditional like a burger,
and they put some spin on it that makes it
so good that you think it's the best.
Speaker 2 (01:11):
Like, what do they do? This is smash burger.
Speaker 3 (01:13):
They're rocking it out with the smash burger style. Christina,
you've had it.
Speaker 4 (01:17):
Too, right, I have had it.
Speaker 5 (01:18):
Yeah, it's been maybe like two years. But when you
said you can only get it at the you said
it was like a brewery, right, it was High Five's
the bar High five? Yes, that's what it was. Yeah,
so we definitely stopped there, got that burger and it
was absolutely delicious. And yes it's smash burger.
Speaker 4 (01:31):
I believe.
Speaker 5 (01:32):
We had two patties on one of them with some
bacon and some sauted onions and cheese and that's really
all I need and.
Speaker 4 (01:38):
It was delicious.
Speaker 2 (01:39):
You would love this Ben.
Speaker 1 (01:40):
This guy started making burgers in his neighborhood during the
pandemic and then did a food truck. I think at
SMU they would do SMU tailgating, and then it went
from that to this barred High Five and now they're
opening a brick and mortar.
Speaker 2 (01:53):
Unbelievable. See that's that's what her tato. That's their story.
Speaker 1 (01:56):
Yes, right, started making barbecue at the house during the pandemic,
onto breweries and with our brewery.
Speaker 2 (02:02):
I think about that too, like, well we have like
some food option. I love that.
Speaker 1 (02:06):
I want some food option that people are buzzing about
talking about driving from all over town to get to
I mean, that's that's what a true food he looks for, right,
like some destination spot. The buzz, Yeah, the buzz around
this place is massive, Like.
Speaker 2 (02:18):
Yoblaskeovic be talking about this.
Speaker 3 (02:20):
Well, they're gonna keep doing the burger bit at high
fives too, like they're gonna keep popping them out there.
But the restaurant's opening. They've added some things to the
menu and things like that. One great wrinkle they have
that's outside of the burger realm is if you order
some fries on the side as well, for an extra
buck or two, they'll give you this like sauce that's
basically like it's basically like a sauce flight saus I
(02:45):
can tell you what they are. They're homemade sauces. There
are one lemon deal ranch burger sauce that's our jam home,
I know, garlic Aoli barbecue sauce. And they have like
a rotating fifth sauce. Wait, what was the fourth one,
garlic Aoli barbecue sauce. No, you said four sauces. The
third one was garlic Ali, the second what was the
(03:07):
second one? Yeah, the first one was lemon deal ranch,
second one burger sauce.
Speaker 1 (03:12):
Fourth one, oh, barbecue sauce. That's the rotating one. It's
the rotating What is burger sauce?
Speaker 2 (03:17):
Yeah, I'm not.
Speaker 3 (03:19):
It's just kind of fun, dud.
Speaker 2 (03:20):
You got your fries? What do I want?
Speaker 3 (03:22):
Now? I'll try this one and go back to your
delicious burger and then which one do I want?
Speaker 5 (03:27):
Now?
Speaker 2 (03:27):
It's just fun. You know what, I'd like to go
on record saying. I'd like to say it. Say it.
Tater tots are better than fries. I love tater tots.
Let's load up the phones two one four seven eight
seven seven one.
Speaker 1 (03:39):
I mean if you go to a place that has
tater tots, you know that place slaps.
Speaker 2 (03:44):
I agree with that, I totally.
Speaker 1 (03:46):
You know what I've got in my older age, I
dig more and more is French fries or tater tots
or something of that nature, dipped in cheese sauce.
Speaker 2 (03:55):
I used to just be like, I gotta catch up up,
You've got to.
Speaker 1 (03:58):
I'm not a big cheese sauce Oh no, wow, what
happened to her? Is Christina a big cheese sauce fan?
Speaker 4 (04:07):
Call in Burger sauce. I think that would be good.
Speaker 2 (04:10):
Looked at her like she just set a slur in there.
Speaker 1 (04:12):
Okay, but burger sauce? What what is burger sauce to you?
Speaker 4 (04:16):
It's kind of like I imagine, kind of the Chick
fil A special sauce.
Speaker 2 (04:23):
Combo with a little sweetness.
Speaker 4 (04:24):
Everyone's got it and it's all delicious.
Speaker 3 (04:27):
Something that is probably mayonnaise based, but you don't have
to know that going in if you.
Speaker 2 (04:30):
Don't really like mayonnaise. Right, he's right now.
Speaker 3 (04:32):
Last week on the show, we also I I did
mention this this location. Yeah, it's over by White Rock Lake.
I don't have the address right here in front of me.
Speaker 2 (04:43):
What do you think?
Speaker 3 (04:44):
It's called Burger Schmerger. So figured it out. You have
maps if you want to go, put it in your phone. Okay,
seven eighteen North Buckner.
Speaker 2 (04:51):
There we go.
Speaker 3 (04:52):
Oh, he closed on Tuesdays and yeah, so check it out.
Thanks for the closed on Tuesdays, nugget. Last week, you
guys mentioned a burger place in Richardson that's been there
since nineteen fifty seven, Dell's Charcoal Burger.
Speaker 2 (05:06):
I've been there once.
Speaker 3 (05:08):
Well, they are temporary closed because they have a little bit
of a grease fire.
Speaker 1 (05:12):
Oh no, that's a show of respect, you know what
I mean. That's like if you are a karate shop
and you have to close next you broke too many
boards or something, right, if you were to have a
grease fire, that's nothing but respect. Did you hear what
started the grease fire? A charcoal burger? They were making
burger sauce.
Speaker 2 (05:29):
All they were.
Speaker 3 (05:30):
And I would like to just give a big shout
out to Dell and his family.
Speaker 2 (05:34):
Yep, they're going through it.
Speaker 3 (05:35):
They've been open for sixty eight damn years and they
got to shut it down for a little bit because
of a bit of small fire.
Speaker 1 (05:40):
Wait, so Dell at the time had to be at
least twenty You think he's eighty eight plus years old
and still running it.
Speaker 2 (05:46):
Yep. No, some guy named Hoss is running it now.
Speaker 1 (05:48):
He's the guy in that Gorilla song that we always
play here on the Eagle, right, Clint Eastwood. He's the
rapper on that has the funky Homo sapien Dell. Okay, Kevin,
thank you for all that you're doing for the community.
So hungry right now?
Speaker 2 (06:01):
Yeah, I am too. That was good food news all right?
Coming up in the Big Finish. Why people being mean
to Luca
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