Smoke, Sizzle & Sauce

by Charlotte Kovalchuk and Camy Reynolds

The Texas BBQ Burger Boom

Barbecue and burgers are beloved in Texas—but when they collide? That’s where the real flavor magic begins.

Across Williamson County and beyond, pit masters and burger artists are fusing smokehouse techniques with patty perfection.

A Marriage Made in Mesquite

In Texas, barbecue isn’t just food—it’s heritage. And the burger? Well, it is practically a birthright. But in recent years, a delicious transformation has emerged: the rise of the BBQ-style burger, where smoky brisket meets buttery buns, and dry rubs mix with juicy griddle patties.

It’s a fusion that feels inevitable here in Central Texas, where backyards double as smoke labs and chefs treat chuck like fine art. Now, diners are reaping the rewards of that experimentation—with burgers that taste like they have been to barbecue school.

What Makes a Burger ‘Texas BBQ’ Style?

It starts with the meat. Some chefs use a custom blend of brisket, short rib, and chuck, echoing the rich, marbled cuts that make Texas barbecue famous. Others go all in and smoke the patties themselves, low and slow over post oak or mesquite.

Seasoning matters, too. You’ll find patties rubbed with the same spices used for ribs—black pepper, paprika, garlic, maybe a hint of brown sugar. And then come the toppings: slices of smoked sausage, chopped brisket, spicy pickles, barbecue sauce, or creamy slaw, stacked high and dripping with flavor.

Where to Try It: BBQ Burgers Around Williamson County

WILDFIRE – GEORGETOWN

Everything at Wildfire is kissed by oak fire, from the beef patties to the hickory-smoked brisket. Their standout: The Ponderosa Burger— provolone cheese, habañero mango sauce, lettuce, onions, tomatoes, pickles, and chopped brisket on a beef patty and sourdough bun.

TEJANO COOKERS BBQ & CATERING – GEORGETOWN

Go big or go home with CJ’s Big Boy Barbecue Sandwich—a full pound of meat with half sausage, half brisket sliced or chopped, stacked onions, pickles, jalapeños, and sauce. Or a mouthwatering El Tejano Barbecue Sandwich: sliced brisket topped with Hot Cheetos and mac & cheese.

LIBERTY TAVERN –LIBERTY HILL

This small-town spot with big-city flavor serves a Brisket Sandwich that delivers on every level—barbecue brisket layered with spicy sauce, house-pickled onions, and crispy onion rings on a toasted sourdough bun. It’s a well-balanced bite that hits all the textures: tender meat, crunchy toppings, and bold, tangy heat.

THE SALT LICK BBQ – ROUND ROCK

Known for legendary smoke, Salt Lick’s brisket and pulled pork sandwiches deliver the real deal. Their Pulled Pork Sandwich comes with coleslaw and spicy sauce, while the Brisket Sandwich brings bold live oak smoke flavor without overwhelming the meat.

SLAB BBQ AND BEER – AUSTIN

At Slab, hip-hop culture meets hardwood smoke in a lineup of original sandwiches with names that pay homage to rap legends. The Notorious P.I.G. features tender pulled pork, mustard slaw, and house-made BBQ sauce on a bun. The Donk loads a beef patty with chopped brisket, cheddar, pickles, and jalapeños for a stacked bite that hits hard.

WHY IT WORKS

For Mark Avalos, owner of Austin-based Slab BBQ & Beer, barbecue burgers offer a creative twist on a time-honored smokehouse tradition. “I wanted to differentiate

us from the many different barbecue places in the area. As good as brisket, chicken, sausage, and ribs are, it’s about what you can do with them—not just serve a straight plate of meat and a side,” he says. “Back when I started, nobody was really doing sandwiches with barbecue. Now you see all these beautiful fusions—Mexican, Asian, Korean, Egyptian—you name it. People are getting creative with different styles, and that’s where barbecue burgers come in.”

DIY: Backyard BBQ Burgers

Can’t make the drive? Bring the flavor home. Here’s a simple formula for a backyard BBQ-style burger:

 PATTY BLEND: 50% chuck, 25% brisket, 25% short rib

 RUB: Salt, coarse black pepper, garlic powder, smoked paprika

 SMOKE: If you’ve got a smoker or pellet grill, cook at 225°F for 45 mins before finishing with a sear

 TOP IT: Brisket slices, BBQ sauce, pickled onions, cheddar, and slaw

 BUN: Toasted brioche or Texas toast

Final Bite

Whether you’re chasing smoke trails across the county or crafting your own backyard burger stack, one thing’s for sure: in Georgetown and towns around, barbecue isn’t just on the side anymore—it’s front and center, right on the bun.