5.0 out of 5.0 stars
Along my burger journey, it’s so interesting to hear the stories of where people are from and how they started doing what they are doing. Like myself, so many have ended up in Florida from around the country. Plant City, a Blue Collar type town, needs a Blue Collar type burger. I found just the place.
Chef Cory owned a Baja inspired restaurant and this food trailer in the San Diego area. He was looking for something different, found and liked the Plant City area lifestyle and brought his family cross country. He had a nice setup at The Cove water park, then Milton hit and caused terrible damage to the water park. It will be closed for a while, so Cory had to find a new place. He opened back up last week, just west of downtown Plant City.
While the name of the food trailer and the area might be Blue Collar, the burgers are anything but. These are Chef created and Chef executed gourmet burgers. The BCB and the Working Class Burgers are very similar and very delicious.
The beef is high quality, grass-fed beef from Providence Cattle Companyt. The patties are 5 1/2 ounces. They are smashed on a hot grill with thin sliced onions smashed into the patties as well. The menu calls that an onion patty. A little mustard gets swiped on the patty before it’s smashed. The patties have a great char, they are super juicy and seasoned wonderfully. Two cheeses, American and Cheddar are melted beautifully. Thin sliced pickles line the top, while a good amount of the nicely cooked onions sit below. The brioche bun is soft, pillowy and toasted perfectly. The bun gets a little toasting on top as well for texture. Chef considers the garlic aioli, the star of this burger show, and it is delicious. It’s the anchor sauce in all three of his burgers.
The Working Class Burger is the same as the BCB, except no mustard is swiped on the patty and it has no pickles.
These burgers are absolutely fantastic! Get the Chili Cheese Fries. The Chili is amazing!
That 5 1/2 oz. patty, I’ll be doubling that up next visit.
