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The Pocket Burger Shack in Sunset Beach sells hamburgers. For the house burger called “The Pocket,” the axiom that anything can be made better with a fried egg, crunchy bacon and melted provolone cheese holds true. These essential elements glue everything together and heighten the other toppings: the avocado cut into big wedges, the right amount of onion, the thick-cut tomatoes and even the single sheet of leaf lettuce that doesn’t do much except act as a moisture barrier for the griddle-toasted sesame-seed bun. And when you cradle this burger in your palms, peeling back the paper as you bite deeper and deeper, juices will trickle down your arm. By the time you finish, you’ll fall into bliss, licking the drippings and concluding that this burger was made like a burger should, not slapped together, but rather constructed by someone who cared about what the end product will look and taste like. Even the standard shoestring fries that accompany each burger seem the best versions of themselves, lifted out of the oil golden and still sizzling hot, deposited into the basket just seconds after the burgers are assembled.