It’s not every day that you get to try a burger inspired by someone you know from Jackson Foodies.
This is one of the strengths of local dining and supporting locally owned and operated establishments: there are no corporate menu requirements and there’s creative leverage at every turn.
The story of the mac and cheese burger at Capitol Grill is an interesting and hyper-local one. I’m told active Jackson Foodies member Kenneth Paige II is a regular at Capitol Grill and usually gets one of their burgers on Sundays.
One night, Kenneth asked to modify his burger by topping his beef patty with macaroni and cheese. The kitchen obliged Kenneth and thus was born, Capitol Grill’s “mac and cheese burger,” completely dressed with Applewood smoked bacon, lettuce, tomato, onion, pickle and mayo. The burger also includes a side, with eight items to choose from, including onion rings and their top-selling fried mushrooms.
I wanted to see what the fuss was about regarding both the burger and the mushrooms.
When my food arrived, I was surprised at how neatly it was stacked. I was prepared for lots of gooey cheese and macaroni falling all over the sides and out of the bun. In fact, I was prepared for lots of unpleasant indigestion as well. After one cut into the burger, it managed to stay intact relatively well.
By now, I admit I was slightly disappointed and perhaps I secretly wanted something sloppy and gooey. Maybe I wanted to hassle and struggle with keeping everything together. Just maybe I wanted to have cheese stains on my clothes and chunks of macaroni miss my mouth and land on the table. But alas, it was here and I was ready to give it a bite.
About that bite…
It took away every preconceived complaint I thought I would have about this review. The certified Angus beef patty was well-seasoned. The sweetness of the bun complimented the salty companionship of the bacon. The bacon, onion, and lettuce gave the perfect crunch dance to the soft and cheese mac and cheese. The overall bite hit on all foodie cylinders and senses. It smelled amazing. It looked amazing. It stayed together in my hand bite after bite, and it had good crunch with that crisp bacon.
The fried mushrooms dipped in ranch were a good side, as I felt like I had some carb balance even though they were battered and deep-fried. The portions were plentiful for both the burger and the side. As a lunch item, I had to split it in half and finish the other half later. But, I could definitely see how this would be a crowd favorite for late-night patrons looking for a southern comfort twist on some popular hand-foods.
All things considered, this was a good meal. I could eat the mac and cheese by itself and be content. Next time I need some carb overload, I’ll order a side of the mac and cheese to go with my mac and cheese burger and give it that tower of cheesy goodness I imagined it would have.
I’m thankful to fellow Jackson Foodie, Kenneth Paige II, for inspiring this menu item for all to indulge and enjoy.