Aviary x Sour Duck: Burger Pop-Up on Tuesday & Wednesday
By Wayne Alan Brenner, March 5, 2021, 11:20am, On the Range
Lost crops and livestock, burst water mains, power outages for days: Central Texas farmers were hit especially hard by the recent snow-and-freeze that smacked ERCOT upside the head and devastated much of our unregulated state.
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Now chef Andre Molina of Aviary Wine & Kitchen and chef Zechariah Perez of Sour Duck Market have joined forces for a gourmet burger pop-up – with 100% of proceeds benefitting both Hat & Heart and VRDNT Farms.
That’s right, not “a portion of the proceeds,” as is the usual rigmarole, but 100%. Because, as ever, Molina and Perez are not fucking around here.
Similarly, the burgers offered won’t be any ordinary burgers. No, what these talented chefs will be cooking up for your dining pleasure are three separate burgers such as you’ve seldom enjoyed before:
1. The SourMelt: Two three-ounce beef patties, kimchi mayo, hot sauce pickles, and American Camembert.
2. The PreMeditated Burger: Two five-ounce beef patties, caramelized shallot, taleggio, spinach, pickled mushrooms, and whipped crème fraîche.
3. The Yeezy: Smoked pork jowl, blue-veined cheddar, bacon & root-veggie jam, and tangy mayonnaise.
These meaty wonderments will be available for $12-15, they’ll be served with a side of fries and available for take-out or patio dining. And, to say it again, all the money is going to Hat & Heart and VRDNT Farms. Bonus: Aviary's notable wine list will also be available – and an array of nonalcoholic bevvies, too.
And this is all happening at Aviary (2110 S. Lamar), Tue.-Wed, March 9-10, from 2pm until they’re sold out. (And then regular Aviary dinner service runs from 4-10pm.)
[Note: No mask? No entry, no burger, no wine.]
*adjusts N95, flips Abbott the bird, gets in socially distanced line*
Thank you, chefs Andre and Zechariah! Cheers!
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