Burger Time

by Ashli Urano

There’s a lot to love about Rodeo Goat’s innovative concept that continues to attract burger and craft beer enthusiasts across Texas. 

Having last year opened the eighth location of this Lone Star State chain, at 3111 Preston Road in Frisco, restaurateur Shannon Wynne and his business partners show no signs of slowing down. Rodeo Goat’s unique menu, featuring several burgers named after local celebrities, adds an extra touch of personality to the experience.

 Rodeo Goat’s locations showcase industrial elements such as cinder block walls and concrete floors. The Frisco location, which was previously home to a Romano’s Macaroni Grill restaurant, has undergone renovations to give it a similar industrial vibe. 

Goat-themed artwork and décor can be seen throughout the dining room and bar. A rodeo gate separates the main dining room from a smaller dining area in the back. Guests have a variety of green community tables and booths to choose from when picking the perfect spot to dine for lunch or dinner.

 Upon entering Rodeo Goat recently for lunch, a host waited to greet my husband and I as we walked down a short ramp. While soaking in the atmosphere, we could see cooks busily working in an open kitchen. 

We also noticed a small bar with cheerful guests drinking craft beer and cocktails. The host smiled before asking, “Is this your first time dining at Rodeo Goat?” It was indeed, so he quickly detailed the menu before suggesting we pick any table or booth we liked. 

 Once seated at a semi-quiet booth in the corner, our server, Austin, quickly arrived to take our drink order. After looking at the specialty drink menu, we asked for suggestions. Austin is an avid fan of the B-L-TX cocktail with TX whiskey, blackberries and lemonade, as well as the Rattlesnake, a sangria-swirled frozen margarita. His favorites soon became ours as well.

For an appetizer, there was no doubt that we had to order the Steaming Pile. Tater tots, filled with cheese and cooked to a golden brown, provide the perfect base for the toppings that complete this dish. Crispy bacon bits add a salty, smoky flavor, while a fried egg adds a rich, velvety texture. Served in a small cast iron skillet with a side of spicy ranch dressing, the Steaming Pile was a definite winner.

 Rodeo Goat’s Cheese Fries Surprise is another must-have appetizer. A plate overflowing with fries is topped with cheddar cheese, bacon and sliced jalapenos. The “surprise” part of the dish is the house-made chili placed beneath the fries. (For those not interested in the chili, order the Cheese Fries No Surprise.) 

Rodeo Goat has a “Battle of the Burgers” each month. Two burgers go head-to-head, with each customer’s order counting as one vote. During our visit, the competition was between a burger and chicken sandwich. The Fire in the Hole burger consists of a beef patty topped with pepper jack cheese, jalapeno poppers and slices, crispy bacon and Fresno aioli. We opted for the BFG, which features a succulent pickle-brined fried chicken breast slathered in buffalo sauce, topped with blue cheese crumbles, mixed greens and lemon aioli. 

 There was no way we were leaving without trying the Chaca Oaxaca. The beef and chorizo patty brings a savory and spicy element to the burger. Sitting between a toasted bun, the burger is topped with queso fresco, pico de gallo, avocado spread, tabasco mayo and a fried egg over easy. It arrived with warm egg yolk running down the burger onto the plate. 

For those who wish to order on the lighter side, Rodeo Goat offers an entrée-sized avocado Caesar salad. A bed of crispy romaine lettuce is topped with sliced Castelvetrano olives, chunks of fresh avocado and fried capers for added crunch. Tossed in a creamy Caesar dressing, the salad is finished with pumpernickel croutons and grated Parmesan cheese. Half of an avocado is filled with extra dressing and placed in the center of the salad. (Grilled chicken can be added to the salad for an additional cost.) 

Keeping vegans and vegetarians in mind, Rodeo Goat offers the Neil Young burger featuring a homemade vegan patty topped with hydroponic sprouts, ripe beefsteak tomato, creamy avocado and green goddess dressing. (The vegan patty can be substituted with the plant-based Impossible Burger patty.)

For dessert, we went with Austin’s suggestion and ordered Goat Balls. Resembling doughnut holes, biscuit dough filled with brie is lightly fried, then drizzled with blackberry compote and sprinkled with powdered sugar. Another tempting choice is the Cow Patty, which is a Texas sheet cake topped with pecans and almond ice cream. 

 During our lunch at Rodeo Goat, we were fortunate to have an attentive server, Austin, who stood out for having extensive knowledge of the menu, as well as a willingness to answer questions and offer solid recommendations. We left Rodeo Goat feeling fulfilled in every way.