Boo’s Burgers
Restaurant · Second Ward ·
Smash burgers with American cheese, smoky remoulade, pickles
Smash burgers with American cheese, smoky remoulade, pickles
"Now posted up on Navigation Esplanade, Boo's Burgers is a new burger stand from self-taught chef Boo, who built a loyal following with pop-ups at spots like Tipping Point Coffee. The short menu is anchored by the OG Burger—a house-ground 44 Farms patty, smashed and seasoned hard, with American cheese, shaved onion, spicy pickles, tomato, shredded lettuce, and smoky remoulade on a buttery challah bun. Double it up with some bacon, try the new crispy fried oyster mushroom Shroom Sammie, and add seasoned fries and house dips to enjoy on the open-air patio. Coming soon: soft serve, sandwich specials, and collaborations with other local chefs/creators to keep the pop-up energy going. We haven’t been here yet, but want you to know this spot exists." - Brooke Viggiano
"After roughly four years of popping up around the city, chef Joseph Boudreaux is settling into a permanent spot on Navigation Boulevard with a burger stand that focuses on crispy-edged smash burgers topped with molten American cheese, smoky remoulade, shredded lettuce, sliced tomatoes, and homemade pickles. The counter will also offer fries and drinks and is planned to serve as a neighborhood gathering spot for community events in the future." - Brittany Britto Garley
"After about four years of popping up around the city, chef Joseph Boudreaux is settling into a permanent burger stand on Navigation Boulevard that will sling his signature smash burgers. Expect crispy-edged smash patties topped with molten American cheese, smoky remoulade, shredded lettuce, sliced tomatoes, and homemade pickles; the menu will also include fries and drinks, and the space is planned to host community events in the future." - Brittany Britto Garley
"A permanent burger stand is opening in the East End esplanade on Navigation Boulevard (2510 Navigation Boulevard) early this year after a three-year run of often sold-out pop-ups. The operation will offer the chef’s signature burger (the focus remains squarely on burgers) along with debut fries, drinks, and a dessert menu; the burger is built from a single meat patty that’s smashed on a grill for a crispy char, propped up on a locally sourced bun, and topped with a smoky-yet-bright remoulade sauce, shredded lettuce, sliced tomatoes, homemade pickles and what he calls the most significant essential: American cheese. "My biggest thing is American cheese goes on burgers — nothing else," he says. He describes the stand as more than a restaurant, saying, "We’re building a space where food, culture, and community come together. We want [this place] to be the kind of place where people feel connected to Houston’s past and future." The physical space, with patio seating, aims to evoke a comfortable, familial feel with nods to streetwear and hip-hop and a variety of community events and programming with other players in Houston’s dining scene. With Creole roots and self-taught culinary instincts, the Houston native worked at local restaurants including Leeland House and Tiny Champions, co-founded the Tipping Point coffee shop, and launched the annual Crawfish & Brews event (now celebrating its 10th year). In 2021 he launched the burger-focused pop-up inspired by cookouts and visits to local burger joints with family and friends: "For me, burgers are at every cookout. They’re at every family function, and I grew up going to these burger places," he says. "It’s just a comforting thing, and it gives me this nostalgic feeling. I don’t know very many other things that do that for me." The nickname that inspired the pop-up title was chosen to avoid mispronunciations of his Creole last name, and after a ghost mascot was added, "It just took off from there," he says. After parting ways with the coffee shop to focus on burgers—"burgers took over my life, and I owed it that much to go pursue that," he says—he’s leading up to opening day with a collaborative tour of local burger spots called the Boo’s Burger Run: "It’s kind of an awesome way to show that we’re closing on a chapter of a pop-up and moving into brick-and-mortar. We’re going out the same way we came in," he says. "We’re just really excited to get started, to hopefully become a pillar in the neighborhood, and to engage with the city in a different way than we have before." - Brittany Britto Garley
"At Cochinita’s pop-up I saw Joseph Boudreaux of Boo’s Burgers among the dozens of diners supporting Elizondo, demonstrating how local chefs pitched in to help peers recover business." - Brittany Britto Garley
Jaelyn M.
Samuel M.
Pauline L.
Lydia T.
htxfoodexplorer
Andrea B.
Shawn J.
Blake P
