Giddy up: Wallyburger turns one!

What do ‘Folsom Prison Bleu’ and ‘Chili Nelson’ have in common? Well, they immediately remind us of country music stalwarts Johnny Cash and Willie Nelson. But they are also the names of delicious cheeseburgers at the friendly neighborhood burger joint, Wallyburger.

Wallyburger celebrated its very first birthday last month with what else, but a special out-of-the-menu burger – The Bacamole (House-made Guacamole, Bacon, ⅓ lb patty, Pepper Jack cheese, Lettuce). The restaurant is located at 1719 N 45th St, and while you must go there for the moreish burgers – you’ll find yourself staying for the Texas country vibe and the Johnny Cash music.

Wallingford resident Gary Reynolds started Wallyburger a year ago because he thought the neighborhood lacked a burger joint which was beyond commercialized fast food. Gary’s vision was to create a welcoming space where you could indulge in some fine hamburgers and unwind over country music. And that he did. You’ll get a feel of good ol’ southern hospitality right when you walk through the doors.

Gary tells us what goes into a great burger: “The no. 1 ingredient is high-quality beef. We use only 100 % local, sustainable grass-fed beef from Gebbers farm. Good cheese is the second most important thing.” Their bestselling burger is the Chilli Nelson (1/3 lb. Patty, House-made Chili, Tillamook Cheddar, Onion & Helldorado Sauce). They have grilled chicken and vegan patties too, for those who don’t eat beef.

The cheeseburgers come under $9, which makes it a great value for the money. And they have Millennial-friendly gluten-free buns too! The sides, or ‘sidekicks’ as the menu says, define comfort food perfectly. You must try the homemade chili, which is deeply savory and comforting. Wallyburger also churns up thick, old-school milkshakes to go with the burgers – a perfect marriage, I’d say!

To put it in a nutshell – Wallyburger is a burger joint with a soul. In the beginning, Gary did a bit of everything – cheffing, menu planning and generally making sure the place ran smooth as well, mayonnaise. A year later, he’s well-staffed but that doesn’t stop him from looking into the finer aspects of the business on a daily basis. What can we expect from Wallyburger in the future? Gary says, “We’re planning to experiment with Wagyu beef. And maybe introduce steak-frites for Sunday evenings”