The burgers, which could be regular or buffalo patties, came in a variety of combinations, which made the experience unique. Flavors were also bolstered by the house seasoning. “Our house seasoning goes a long way in giving the beef flavor,” said Christie. “We also don’t believe in overcooking our burgers. Juicy is a key factor.” After years of success, the couple decided to switch it up, and converted Black Hills Burger & Bun Co. to Black Hills Sauce & Dough . “We were ready for a culinary change and wanted to expand our culinary challenges,” said Christie. “We had always talked about opening a second restaurant focusing only on pizza, but with the challenges the pandemic brought to the restaurant industry, it just never happened.” With the popularity of the eatery, patrons didn’t adjust to the conversion quietly. Christie says after one summer of people trying to order burgers, the team decided to bring them back in August of 2024. “Our staff had to deal with a lot of upset customers, and Claude’s desire to get back to ‘cooking burgers’ again were big deciding factors,” she said.
Any of the specialty burgers can be substituted with a black bean patty at no additional cost. Ingredients include oats and eggs. Substitution, Please!
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