Killer Burger Auditions New Bun

Killer Burger is experiencing some growing pains. They just opened a restaurant in San Antonio Texas. One of the challenges in trying to replicate the Killer experience is the bun. Since the dawn of time, Killer has used Franz buns. Those are not available in Texas. So they have been auditioning buns that are available in both areas. Nate, who runs three Killer locations in Vancouver, asked me to review the buns.

He made me two Jose Mendoza burgers (with Serrano peppers). The only difference were the buns. The difference was more significant that I presumed. Aesthetically I like the Franz better. But that isn’t very important to me. But I like the texture and taste of the Franz better as well. The difference is small but it matters. If fact, the last time I was there, I ordered my usual but as soon as I took a bite I realized it was the new bun they’re trying. Mostly I was focused on the bacon being less than it used to be back in the day. If I understand correctly, it’s only being tested at the 164th location.

As most of you know, I’m very fond of Killer Burger. I truly hope that their growth will not diminish the quality of their burgers. That would be sad. The good thing is that Tate is a great guy. He’s been apart of Killer for a very long time. I’m glad he’s involved with direction of the brand and in my view, the voice of the people at Killer HQ. What do you think of the buns?