Beyond Burger
A smashed plant-based burger with melted cheese, crisp lettuce, and toasted brioche bun on a ceramic plate
Issue No. 01 · Texas City, TX Est. 2024 · Plant-Forward Kitchen

Beyond
the burger,
& back again.

A Texas City kitchen where the patty is smashed, the bun is toasted in cultured butter, and nothing on the plate is an accident. We cook the plant-based burger we always wanted to eat — charred, juicy, unapologetic.

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14
House dishes
Chef placing a freshly smashed plant-based patty on a toasted bun in a warm kitchen Texas City · 2024
Our story

Smashed with intent, served without apology.

Beyond Burger started in a narrow kitchen off Palmer Highway, where two cooks kept arguing about whether a plant patty could ever really char. We stopped arguing and started smashing — pressing each patty thin on a 600° flat-top so the edges crisp into lace while the middle stays soft and beefy.

Everything here is made in-house: the cultured-butter brioche, the dill-pickle brine, the smoked ketchup that goes on almost everything. We cook for the regular who comes in twice a week and the family driving down from La Marque on a Sunday. No shortcuts, no fake "meat theater" — just a really good burger that happens to be made from plants.

600°
Flat-top heat
36h
Brioche rest
100%
House-made sauces
Why we're different
01

The 600° Smash

Every patty is pressed thin on a screaming-hot flat-top so the edges turn into crispy lace. It's the technique that makes a plant burger taste like a memory of a burger.

02

Cultured-butter brioche

Buns proofed for thirty-six hours, toasted to order in cultured butter. The bun is not a vehicle — it's half the sandwich.

03

Smoked ketchup

Tomatoes, vinegar, a slow smoke over Texas post oak. On the burger, on the potatoes, on the spoon when nobody's looking.

04

Apricot, always

Our signature glaze — apricot, cider vinegar, black pepper — finds its way onto onions, mushrooms, and the BBQ burger.

05

Plum & salt

Dark plum shows up in our glaze, our sorbet, our lemonade. A little sweet, a little savory, a lot Texas.

Inside the kitchen

A look around.

A few frames from a typical service — the flat-top at 6pm, the brioche proofing, the line at the pass.

Plant-based burger patties searing on a flat-top grill with crispy edges
The flat-top, 6:14pm
Finished smashed burger with melted cheese on a ceramic plate
The Beyond Smash
Chef hands plating a burger in a warm kitchen
At the pass
Crispy smashed potatoes with dill-pickle aioli
Smashed potatoes
Close-up of a burger bun toasted in butter
Brioche, toasted
Events & gatherings

Burger nights,
slow Sundays.

We host a handful of small events each month — burger collaborations with other Texas kitchens, Sunday farmers'-market brunches, and the occasional late-night shift meal where the staff sits down and eats with whoever's still around. Seats are limited; reservations open two weeks ahead.

Get on the list
12Oct
Smash Collab: Houston Edition
A four-burger tasting with a guest chef from Houston. Two seatings, 18 seats each.
Reserve
19Oct
Slow Sunday Brunch
Farmers'-market brunch, live acoustic, apricot mimosas. Walk-in friendly, 11am–3pm.
Walk-in
02Nov
Late Shift Meal
A family-style dinner after service, open to anyone who books a seat. Three courses, one long table.
Reserve
16Nov
Burger & Brew Night
Three small burgers paired with three Texas craft beers. A relaxed two hours at the counter.
Reserve
Reservations

Hold a seat
at the counter.

We hold a handful of tables for walk-ins, but weekends fill fast. Send us a request below and we'll confirm by text or email within a few hours during kitchen hours. For parties of six or more, please give us a day's notice.

Find us
Texas City, TX · off Palmer Highway
Kitchen hours
Tue–Sun · 11am–10pm
Call ahead
(409) 555-0142

Request a table

We confirm every request by text or email within kitchen hours.

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