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With hordes of eager eaters forming lines around select restaurants\u2013if not the block\u2013you\u2019d think those diners were gum-snapping Swifties clamoring to enter the venue of a Taylor Swift concert\u00a0 That\u2019s the case not only in barbecue joints anointed with Michelin star and James Beard Foundation honors, not to mention restaurants featured on Diners, Drive-Ins and Dives.\u00a0 Queues for \u2018cue, lines for lasagna, cavalcades for calamari\u2026that\u2019s pretty much the way it is at all the time in Austin.\u00a0 It is a foodie city after my own heart.\u00a0 I loathe lines so much, I\u2019d rather arrive half an hour early than to stand in a line for more than ten minutes.<\/p>\n Alas, on a day in which drizzle spritzed city streets, I arrived at Jewboy Burgers fifteen minutes after it opened.\u00a0 Forget what you hear about Austinites being fair weather diners.\u00a0 They were there in droves with a lengthy line literally out the door.\u00a0 That\u2019s where I stood (in misty rain) for twenty minutes before making my way inside.\u00a0 There was a long line inside the restaurant, too.\u00a0 Sullen diners also waited for a table to come available, the more intrepid among them taking their burger bounty outdoors.\u00a0 A fellow queruer related that this is normal for JewBoy Burgers.\u00a0 At least, she explained, JewBoy is no longer operating solely out of a food truck.\u00a0 Thank goodness for that.<\/p>\n Honestly, I wasn\u2019t planning on visiting a burger joint during my jaunt to Austin.\u00a0 Then Jan from the delightful \u201cAll About The Flavors<\/strong><\/a>\u201d Instagram site messaged me: \u201cYou owe it to yourself to visit @jewboy burgers.\u00a0 You\u2019ll be glad<\/em>.\u201d\u00a0 She later added \u201cThey\u2019re delicious and the guy who runs it is a mensch.\u00a0 You\u2019re going to love it<\/em>.\u201d\u00a0 That evening I asked the hostess at Nixta Taqueria about the burger joint with the quirky name.\u00a0 With the alacrity and enthusiasm of a real fan, she told me JewBoy was her favorite burger joint.\u00a0 I asked her if the liberal-leaning Austinites found the name offensive.\u00a0 She said the restaurant is especially beloved by students at the nearby University of Texas.\u00a0 \u00a0They recognize that owner Mo Pittle is poking fun at himself.\u00a0 He equates \u201cJewboy\u201d to \u201chomeboy,\u201d a common colloquialism among the Hispanic kids with whom he grew up in El Paso.<\/p>\n Before visiting JewBoy Burgers, I asked my Sephardic friends Loren and Bruce Plata what they thought of the name.\u00a0 While they were surprised at what might be considered the Jewish equivalent of the \u201cN\u201d word, they have hope that the name\u2019s acceptance is indicative of a more tolerant and less antisemitic society.\u00a0 Or perhaps (as writer Ali Khan surmised in an edition of Texas Highway),\u00a0 it speaks of \u201ca climate that disavows political correctness.<\/em>\u201d\u00a0 \u00a0There was no evidence of malevolence in the hearts of any of the diners (save for being peaved at the wait).\u00a0 If anything, everyone seemed very happy to be at a burger joint consistently earning \u201cbest burger\u201d honors in local publications.\u00a0 There\u2019s certainly a lot to see on framed photos and posters festooning the wall.\u00a0 One of my favorites depicted the manager on duty \u201cMongo Goldstein\u201d\u00a0 (of Blazing Saddles fame).\u00a0 Lucha libre luminaries hold prominence on some of those framed photos.<\/p>\n Loren Plata studied the JewBoy Burgers menu and declared it \u201cdefinitely Jewish food<\/em>.\u201d\u00a0 Yes,\u00a0 that means such Jewish favorites as braised brisket, slow-roasted brisket,\u00a0 housemade pastrami and all-meat hot dogs.\u00a0 Now, if you\u2019re offended by some of the names with which menu items were christened, you probably need to find another burger joint.\u00a0 The menu<\/strong><\/a> includes such items as \u201cThe A$$hole From El Paso,\u201d a burger with incendiary ingredients; \u201cThe Goyim,\u201d with meat (beef patty) upon meat (pastrami) upon meat (bacon);\u00a0 \u201cThe Yenta,\u201d a burger topped with a fried latke; and \u201cThe Mensch,\u201d two roasted latkes with Hatch green chile.\u00a0 Yes, that Hatch, the one in Southern New Mexico.\u00a0 More evidence of owner Mo Pittle\u2019s upbringing in El Paso is a framed photo of signage for Chope\u2019s<\/strong><\/a> in La Mesa, New Mexico.<\/p>\n My expectations for a green chile cheeseburger outside the sacrosanct borders of the Land of Enchantment are pretty low.\u00a0 In recent years, only Amarillo\u2019s Golden Light Cafe<\/strong><\/a> has surpassed those expectations.\u00a0 Still, I was four days removed from New Mexico\u2019s enchanting official state vegetable so seeing the Oy Vey Guey<\/strong><\/em> burger (a JewBoy patty topped with roasted Hatch green chiles then covered with melted pepperjack cheese with a little mustard on the bottom bun) whetted my appetite.\u00a0 If that doesn\u2019t sound like a green chile cheeseburger, nothing does.<\/p>\n Each burger starts with a six-ounce 80% lean, 20% fatty patty ground by hand at Longhorn Meat Market).\u00a0 Onions are cooked right into the beef patty which is nestled into a pillowy soft Martin\u2019<\/span>s potato roll.\u00a0 Only the \u201cvile, invasive, bitter fruit (tomato) that leaves its stain on everything<\/em>\u201d is missing from the ingredient list (though you can bring your own if you insist).\u00a0 \u00a0Had I known how good the Oy Vey was going to be, I would have ordered a second one.\u00a0 Quite frankly, it\u2019s a green chile cheeseburger of New Mexico quality though the green chile barely registers on any piquancy scale.\u00a0 The Martin\u2019s potato roll is unbelievably soft and sweet (like a King\u2019s Hawaiian bread roll).\u00a0 The beef patty extends beyond the roll\u2019s perimeter with molten pepperjack peeking out, too.\u00a0 A tinge of green is slightly visible, denoting that there is Hatch green chile somewhere under that cheese.<\/p>\n Though classic (crinkle cut fries, tots, battered onion rolls) are available, sides also include potato latkes (with Hatch green chile and Chedddar) and homeboy chile con queso with chips<\/strong><\/em>.\u00a0 \u00a0Ground beef is more prevalent than chile which again barely registers.\u00a0 A side of rich, creamy guacamole is also provided.\u00a0 A sealed bag of chips should last you, but the gracious staff will provide another should you polish off the one provided.<\/p>\n Owner Mo Pittle was glad-handing and making the rounds, but the restaurant was so crowded I didn\u2019t have an opportunity to speak with him.\u00a0 Had I been able to talk with him, it would have been a conversation replete with praise for a wonderful burger.<\/p>\n \u00a0JewBoy Burgers<\/strong>![\"\"](\"https:\/\/i0.wp.com\/www.nmgastronome.com\/wp-content\/uploads\/2025\/02\/JewBoyBurgers02-scaled.jpeg?resize=640%2C430&ssl=1\")
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5111 Airport Blvd
Austin, Texas<\/strong>
(512) 291-3358
Website<\/strong><\/a> | Facebook Page<\/strong><\/a>
LATEST VISIT<\/strong>:\u00a0 \u00a022 February 2025
# OF VISITS<\/strong>: 1
RATING<\/strong>: N\/R
COST<\/strong>: $$
BEST BET<\/strong>: Homeboy Chile Con Queso With Chips, Oy Vey Guey Burger
REVIEW #1455<\/strong><\/p>\n<\/div>\n