More Dallas Burger Restaurants Are Grinding Their Own Meat, & It's Worth Their Time

More Dallas restaurants are grinding their own beef, an attempt to differentiate their burgers from the rising deluge of patty grease. They're also making the move because it results in burgers that are more delicious.

Most recently, Braindead Brewery released a menu (pictured above) with a house-ground burger that's said to induce a coma. And in North Dallas, Spork gives the fast-casual burger the same treatment.

Just three years ago, burgers made from house-ground meat were hard to find in Dallas. In my review of 303 Bar & Grill, I was disappointed to find that the kitchen that had initially promised freshly ground beef had decided to abandon the practice. The burgers were terrible. I was confused because, back then, grinding your own meat for burgers was a clear differentiator. Now, it's not so much.

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