Burger Chatting with Chef Kevin Williamson
A cool fall breeze at dusk, illuminating patio string lights stretching across a breathtaking landscape, and the scent of seasoned ground beef searing on grills. It’s one of those epic eating evenings that one would not soon forget.
For the seventh year in a row the annual Burgers and Burgundy affair was influential in raising funds and awareness for DIFFA (Design Industries Foundation Fighting AIDS). The event was held at the gorgeous home of Karen and William Seanor on October 2. Chefs and restaurants participating tempted guests with an array of meaty sliders and brilliant burgers. It was not uncommon to see a few finger licks and eye rolling ecstasy once individuals bit down on their sliders. With over 10 booths to devour from, it was quite the feat to try them all, even if you did bring along a second stomach. However, it was apparent in every slider I got a chance try, there was true craftsmanship in creating this burger, once again cementing the idea that no two burgers are ever the same.
During the past seven years of this elaborate eating and drinking event, Chef Kevin Williamson has made his way from Austin, Texas to support the cause and serve up delicious sliders while doing so. Having been in the food industry for years, Williamson has had the opportunity to travel across the world with the Texas Department of Agriculture. “One thing that I find that has rang true when I go on these cattle trips is people who raise cattle, people who are in the ranching industry are tremendously generous. And, they are hospitable. They seem to always be entertaining and welcoming.”
This year, the acclaimed chef gave attendees the opportunity to try his roasted tomatillo and cheddar cheese Kobe beef burger. The tomatillo added just the amount of rustic savor to the tender and juicy Kobe beef. Williamson explained that over the years this event has become rather important for him, and has even led to Dallasites making their way to his Austin restaurant, Ranch 616. No stranger to creating an epic burgers, Ranch 616 serves an Austin legend called The Framed Burger, which is a large 8 oz. Texas Black Angus patty, stuffed with fresh ingredients daily.
When asked what creates an amazing burger, he said it begins with the quality of the meat, next you should focus on the bun or “vessel” it’s being served in. “I recently had a burger that as served in an English muffin, which was really delicious, just because of the crispiness and crunchiness of an English muffin.” he explained. He also explained it’s about the ingredients, “You can dress a burger up from lunch to dinner, depending on what you put on it.” And lastly, great burgers have the power to bring people together. “It’s communal, especially in Texas,” Williamson said.
As far as the cocktails he enjoys while eating a burger, Williamson is a fan of the Austin based, Tito’s Vodka. He and Tito are actually childhood friends.
Currently Williamson has his hands full in Austin with other business ventures, including the Rattle Inn, which was originally just a classic country music venue, but they’ve begun to venture out to other genres. Although the Austin restauranteur has considered bringing his delicious grub to DFW on a full time basis, nothing is set in stone, for now you’ll have to be satisfied hitching a ride to Austin, or trying his sliders at next year’s Burgers and Burgundy. TXmb
Be sure to check out the photos above to see more of the amazing chefs, eats, and wines from this years Burgers and Burgundy event.