Ever found yourself swapping a BBQ pitstop for a gourmet burger haven? That's exactly what we did when our taste buds led us to the Burgerhaus in Schererville, Indiana. Get ready to sink your teeth into our latest episode where Jim and I, your culinary guides, detail our impromptu foray into the world of luxe burgers and sides. We're not just talking beef patties; imagine a fancy mac and cheese that's as rich in flavor as it is in creaminess, and fried pickle chips that strike a delicate balance between tangy and mild. Our lively banter takes you through the restaurant's charming ambiance, and we promise, you'll be salivating by the end of our recount.
Now, let's get real about what makes a meal truly worth its price. Join us as we lay it all out on the table, discussing not only the flavors that danced across our palates but also the subtle elements that make up a memorable dining experience. From the service, that was as spotless as the restaurant's interior, to the brioche buns that cradled our burgers with a tender embrace, we chew over every detail. And, rest assured, we have our wallets in mind too—as self-proclaimed frugal foodies, we weigh the cost against all the gastronomic and atmospheric delights. Tune in for a hearty helping of reviews and ratings, and discover whether the Burgerhaus deserves a spot on your dining out bucket list.
Ever found yourself swapping a BBQ pitstop for a gourmet burger haven? That's exactly what we did when our taste buds led us to the Burgerhaus in Schererville, Indiana. Get ready to sink your teeth into our latest episode where Jim and I, your culinary guides, detail our impromptu foray into the world of luxe burgers and sides. We're not just talking beef patties; imagine a fancy mac and cheese that's as rich in flavor as it is in creaminess, and fried pickle chips that strike a delicate balance between tangy and mild. Our lively banter takes you through the restaurant's charming ambiance, and we promise, you'll be salivating by the end of our recount.
Now, let's get real about what makes a meal truly worth its price. Join us as we lay it all out on the table, discussing not only the flavors that danced across our palates but also the subtle elements that make up a memorable dining experience. From the service, that was as spotless as the restaurant's interior, to the brioche buns that cradled our burgers with a tender embrace, we chew over every detail. And, rest assured, we have our wallets in mind too—as self-proclaimed frugal foodies, we weigh the cost against all the gastronomic and atmospheric delights. Tune in for a hearty helping of reviews and ratings, and discover whether the Burgerhaus deserves a spot on your dining out bucket list.
Thank you for joining us on today's show, as always, we appreciate each and every one of you! Talk to you soon.
X - @PodcastScott IG - Powers31911
Speaker 1:
On this episode of the Powers Point Podcast, scott and I travel to Sherrillville, indiana, to the Burger House to sample some delicious burgers. Hey Scott, drop us a tasty burger beat.
Speaker 2:
Burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger, burger. I like my burger with greens. Oh, I like my burger with queso. I like my burger with tomato. Yes, I like my burger with cheddar. I think my burger is better. Why my burger is better than the rest? Oh, yeah, tell me why Yours is best. Okay, burgers all kinds of ways.
Speaker 3:
Well, hello, hello, Welcome to the Powers Point Podcast. We are on the road, as Jim said, at the delicious Burger House in Cherville, Indiana, where the burgers are over the top, the pickle chips are hot and the drinks are cold. So welcome. I am Scott. That's Jim. I wanted to make sure I said that so Jim didn't think I forgot this time. Well, they gotta know who I am, Right, right Of course I've never been here before.
Speaker 3:
You know we weren't supposed to be here, Jim. Yeah, we were supposed to be at Big Daddy's Barbecue in Merrillville, Indiana, and due to an accident there was no cash here, so in turn there was no Powers Point sidecast at the barbecue joint.
Speaker 1:
We couldn't wait any longer. Our stomachs were rumbling.
Speaker 3:
And I figured we'd try something different here. You know we were going to go to a pepista Mexican restaurant down the street we were talking about McDonald's and whatnot but we chose this place. Looks very interesting and they got really good food here, from what I remember. You'll find out here shortly. We'll be giving honest opinions here. So this place opened at 11. It's not even crowded here. The music's a little loud if you hear it in the background, or I'm talking, talking, whatever that is.
Speaker 1:
It's like wooden leather kind of aesthetic kind of it's kind of posh. Yeah, posh is a word. They saw my flannel. They're ready to kick me out.
Speaker 3:
I mean, it's the cheapest burger here, I think is like 15 or 16 bucks, and don't come here looking for like a regular burger with just some onions and no, this is like the stuff you see on TV, where it's all big like a baseball-sized meat and fancy and little coleslaw decorations and stuff On a brioche bun, because they don't have just regular buns here. I saw gluten-free on the menu and the alfaretta chicken that was hidden on the very bottom of the menu. We'll see how their pickle chips are too.
Speaker 3:
Yeah, the pickle chips. I like fried pickles. Yeah, that's pretty good. We ordered the mac and cheese. I've had it once, so Jim in turn ordered it to try his thing. I've got to try it. Stay tuned. When we get to food, we'll give that honest review that only the Powers Point podcast can give. We'll be back.
Speaker 2:
You still recording? Yeah, oh hey. This is Hank Yarbo coming to you from Dog River and you're listening to the Powers Point podcast. Sorry, sometimes I act like an idiot, like I'm from Bullerton or something.
Speaker 1:
All right, the mac and cheese is here and the pickle chills. The mac and cheese is here and the pickle chills. The mac and cheese is very fancy. It's in this like square kind of bowl Real tiny bowl, with the cheese like sprinkled on top, like almost like what? Dressed like a what's it called? Like a garnish Garnish kind of foot. There is cheese at the bottom but it's less. It's more like at the top, like a garnish Garnish kind of foot. There is cheese at the bottom, but it's less. It's more like at the top. As it goes down it gets more like buttery kind of noodle. It's good. Yeah, it's good. You've got to mix it around.
Speaker 3:
It's pretty good. And then also we've got pickle chips. So these pickle chips are, as Jim said just a little while ago, off the recording. It's like a pickle spread, you know, like thin, yeah, and surprisingly not sour like a normal pickle.
Speaker 1:
I think if people didn't like pickle that much because of the sourness, they would like these. I agree they're kind of thick too. They're real thick and, like you said, not a lot of coating on it, but they're good.
Speaker 3:
So, as you can hear in the background, the crowd is that. Well, it's actually old people talking really loud. That's us, oh yeah, oh yeah, it's just me and myself, but so far it's good. I really like the buttery noodle man. Yeah, like you said, we do that stirred up a lot, then the iced tea, not sweetened, but it's okay.
Speaker 1:
The water is very clean. That I have. Yeah, I can see through it. That's a plus. It's not river water. I've been to places where there's bad water, believe me.
Speaker 3:
Oh, see the little floaters on there. Oh, dude, that's worse than seeing like a floater stuck inside an ice cream. That ruins the whole meal. Thanks, Like fecal matter. All right, you know what? We don't have to talk like that. Anyway, we'll be back when the main force comes through, and that's all this is going to be. Today is just the Burger House review.
Speaker 2:
What's up, guys? It's adult film star Jessie Jade, and you are listening to the Powers Podcast. I'm the best podcaster out there. You better listen up, you better tune in and get it.
Speaker 3:
We already established that this place is kind of posh, it's industrial. We got the hardwoods, we got the steel railing, the overhead dumps that are uncovered.
Speaker 1:
There's some really dusty, but some antlers in the corner with Christmas ornaments on it.
Speaker 3:
They're a little bit delayed on that. What do you think of the atmosphere?
Speaker 1:
I liked it. It's pretty good. I mean, if this was a regular place, then if I had the money flowing, you know like this would be like a real once in a blue moon for me, because how much money I make. But if I had regular good info, I'd come here once in a while, It'd be pretty good.
Speaker 3:
It is pricey, like you said. Thank you very much, you're a rock and I'm a speedy loser, you know. I basically laugh when people see that we're recording. Yeah, like you said, thank you very much, you're a rock and I'm just going to be loose. It always makes me laugh when people see that we're recording. So they talk louder. So they're on the power show. They're going to get famous on this show. Whether you're not All over the internet, we're down to three of them, oh dang it. The menu is pretty simple.
Speaker 1:
Yeah, it's basically two bag of folded pieces of paper front and back and on the right of the burgers it would have just the number. And I called Scott. I said I thought that was the ranking or something. He said no, that's the price.
Speaker 3:
But you know, with all that, cash flowed at the PowerPoints.
Speaker 1:
Oh yeah, we're just, you know, tripping in the money over here. You got that thing.
Speaker 3:
I wouldn't normally eat here myself, but nobody else would come here with me Because they're like, if we want a burger, we'll just go to the soup store or McDonald's.
Speaker 1:
Stop tricking me. You tricked me into coming here.
Speaker 3:
But the burgers are all handmade. We're all all like really good.
Speaker 1:
I'm going to guess it's not like the standard fast food places where they just like there's a pattern and they just keep doing it, doing it, doing the same ones out. I'm sure this is like a little different.
Speaker 3:
Also, I recommend this place. Like if you're in the area and you're looking for a not-so-average restaurant, you do like this. People walking out of the bathroom looking mean oh what was the clerk? Oh, no, Looks like he's on work release program. I'm going to check if he watched the scene. Hold on the sink's dry, Jim. Oh, all right, See you again.
Speaker 1:
Sit down, Pretty man. I hope the food. Yeah, now, when they hear this and then they hear the next part after we get sick, you know, then they'll change the review.
Speaker 3:
We gotta be nice before the food comes out, otherwise it'll taste like Easy Exactly. So we'll be back. Hey, how about the cleanliness? I know they just opened like an hour ago, but hey, how would you describe the floor? Like a marble.
Speaker 1:
No, or it's like a. It looks stone-like, concrete stone kind of like stained.
Speaker 3:
On one side of the restaurant there's just like plain brick wall. That's something from a I don't know like if you're walking down the street, the storefront, you just got a brick wall there. I really like the woods work. I do it's almost West British.
Speaker 1:
Yeah Well, with the country music it's mainly the most of the songs you've been listening to.
Speaker 3:
And then, like on the wall behind me, there's like globes, there's eight like I don't know. Like eight globes stuck in wood on the walls, like I don't know.
Speaker 1:
like eat gloves stuck in wood on the walls like decoration, like those old gloves you see in the high school and middle school, the big ones on the teacher's table and then there's a sign that says full belly, full heart, and then it says 71,949 meals served.
Speaker 3:
Oh, they're countless. You have like a fortune of every burger. So that burger house goes to provide valid meals to hungry children and third world poverties through partner stiff with the Alive International. Gives Alive that four.
Speaker 1:
So that's kind of cool that they, if it really goes there, if they'd be cool or if they'd hate it for this commercial. So I'm just trying to explain I know, I know Beautiful picture of Route 30 here.
Speaker 3:
Got a gorgeous view of White Castle across the street and the burgers are looking pretty fat walking out of that kitchen. They smell somebody.
Speaker 1:
She's better. It's coming out of a. What else do you think?
Speaker 3:
people should know before we get our food. Walking out of that kids, they smash them.
Speaker 1:
Daddy, she's better, it's coming out of there. What else do you think people should know before we get our food? Pick a bar area. I mean, if you looked at it and the inside when you first walk in, you're like this is for only adults and stuff and it's a fancy bar or restaurant, but there's pictures on the wall that kids drew. So obviously kids came in here and their parents drew.
Speaker 3:
So you kids drew. So obviously kids can't even here and uh their parents and drew. So you can bring a family here and let me tell you there's some horrible coloring. Somebody really went outside the line. Okay, good, stand here judging them like really went outside the lines little tommy, you suck coloring got like whisper green up on the wall.
Speaker 1:
I don't know. Don't know, but it's a nice place. It looks like it could be a safety place and everything, and at night time the place is possible. That's what you said. Yeah, this is pretty busy and nice. We like to come to a review early and work right from the open the doors.
Speaker 3:
Otherwise it'll be too noisy and even I can't cut that stuff out.
Speaker 1:
You're gonna get a seat in the disc, otherwise it'll be too noisy and even I can't cut that stuff out.
Speaker 3:
You're going to get seats in the disc with all this music playing. Yeah, I'll figure that one out, but I don't care about copyright laws. If you listened to the last episode, the Great Mystery episode, you know for the mysterious beat. If you just listen to Scooby-Doo question, they're terrible. But I do know that Hanna-Barbera doesn't really care. She doesn't. Well, they're dead. But you know, but the company, they don't care that much. They're terrible, yeah.
Speaker 1:
Disney on me over here. Oh Disney, they want to spread their grass.
Speaker 3:
We'd rather, you know, somebody dies and they have a Mickey Mouse like put on their gravestone and Disney finds out, they'll make you think that what they won't have, any likeness there's a preschool.
Speaker 1:
What if you plant flowers around the grave? There's like Mickey's head and stuff. Burn it, oh my God.
Speaker 3:
But there was a daycare and they had somebody come in and they put like Disney characters on the wall for the kids and took a picture. Disney got wind of it and made them refade the whole wall, oh my gosh. So Hanna-Barbera came behind them and like everything new on of ours.
Speaker 1:
Wow, that's cool. Now, wait a minute. They can put. You can do Steamboat Willie on your grave now, because it's public domain now, and Winnie the Pooh yeah. So in a matter of time you can do all that, but it better look like Steamboat Willie. Don't stray off a bit. Well no, in a. It's like you know, willie, don't stray off them man. Well, no, in a couple, in about what? 20 years or something.
Speaker 3:
All the other ones are going to start as long as they don't die.
Speaker 1:
all right, we can't keep pushing it back, though. They keep pushing that date. They didn't start years ago, they started doing it.
Speaker 3:
So we are going to have another commercial and then, when we come back, we're going to talk about our food.
Speaker 2:
Let's get that food. Hey, this is Fred Awanek from Corner Gas, and you're listening to the Powers Point Podcast.
Speaker 3:
All right, so we've just got our food, so we need to locate Appearance Jim.
Speaker 1:
Yes, very fancy. The fries come in like that. You know those little in the back of the fryer. They have that wire basket that you dip the fries in. Right, it's like a small one, it's a little basket, your own little mini fry. Looks like they took it out of the fryer and hurried up and put it on here. It's real cool. My burger or you're boring you, my burger has an egg on it. It's an Aussie Tim. What else was on it?
Speaker 3:
Bacon, like I think you got food at cheese Looks good to me. Well, it's terrible, it's a wheat bun.
Speaker 1:
I think Okay, listen to this. This is mine the Aussie Applewood Smoked Bacon. Food at cheese Fried egg, mayo, butter, buttered lettuce and tomato stir-fried pineapple wheat bun. What'd you get?
Speaker 3:
So I got the American. Go figure, you could've got that anywhere You're in.
Speaker 1:
America. Go ahead, I can't read you. Oh my, I knew it was something wrong about you. The American is an applewood, smoked bacon, blue cheese, caramelized onions, mayonnaise, mustard, butter, lettuce, tomatoes, served in all holes, wheat and plum.
Speaker 3:
All in all, the presentation looks really good. Rectangle plate, very clean. It comes on like a, not like a flat plate or anything. Dude, look at that Cheese just melted out of this file. Make sure you take that toothpick out of there. Man, I know how to do that. The buns are homemade here. I do know that we're going to try this and we'll let you know how to do a wetch. Ah, that was good. Okay, so now that we had a sample of it, I talk more than I eat, so that's why I'm always the last one to finish here.
Speaker 1:
Yeah, I eat fast too, but it was a very good burger. It was like a commercial, like the picture was so perfect and it had an egg on it and stuff. I had to poke the omelet because I didn't know it was. I don't like for any omelet or yolk and stuff all over my sandwich, so I just soft that up with the two fries in the bun. But it was real good. Meat was okay. It wasn't you know, uh, raw or nothing. The seasoning good, yes, the seasoning good.
Speaker 3:
The fries the fries are very good and the bacon you can actually taste. Like you can taste every little bit of this, like I got thrown off a little bit because I didn't see that I had, like blue cheese crumbled. Oh yeah, but I'm down with blue cheese. It just threw me off.
Speaker 1:
And the fries, too, that there's not really a bad like you through the off. And the fries, too, that there's not really a bad like you. Get some fries, a couple aren't cooked or overcooked, they're all the same and they're all perfectly crunchy. I'm like, wow, this is delicious.
Speaker 3:
So overall the experience here so far, I mean, they're not bothering us. You know, like some restaurants you go to, they're like how's the taste? How's the taste? How's the taste? You're okay, it's like jesus, I didn't put it in my mouth yet.
Speaker 1:
You know they're pretty laid back and stuff. It's real good. We haven't had to ask for a drink, no, it keeps you refilled and everything well, overall, I had dicky place.
Speaker 3:
You know, like you said, the only thing is it's a pricey.
Speaker 1:
Yeah, that's. The biggest law is that I would rate it at the pricey. The price is like real expensive. But for a once in a blue moon, you know like just take the missus out or whatever that promotion or the anniversary everybody wants to go to like the same steakhouse in town. Well, why don't you just come here and it's like for the same price you're going to pay at a big steakhouse, you'll get real good food here.
Speaker 3:
And the size of the burger isn't like huge. I mean it's a nice burger. Bits of your hand. It leaks everywhere. It's real beef, you know.
Speaker 1:
And with the fries and the appetizer and the mac and cheese, you know it's the perfect amount for a good meal.
Speaker 3:
And I'm not walking out of here hurt. No, maybe my wallet will blow my guy. I'm saying this. Better be at least a thing. I don't care. Well, we don't do these reviews every week, no, but yeah, if you're in the Cherville area and you're looking for something to try, it's right on the corner 30 and 41. It's right on the corner across the street from the T-Bulls, which is the old folks' restaurant. They've been there since before we were born, big time. So that's my review. So, uh, that's my review. Jim, the got any kind of knowledge?
Speaker 1:
Uh, not really. I forgot to think about stuff.
Speaker 3:
Take your time, jim, I can cut to all Okay, I'll edit, let's see.
Speaker 1:
Uh, if you're in the share of an area, please stop by the Burger House. It is very delicious and good prices, no matter what that stock price. Alright, here's a quote. The man who says his wife can't take a joke forgets that she took him.
Speaker 3:
And there you go. Sorry, guys, we hope you enjoyed this episode. Again, it's just food related, it's just a restaurant review. We hope you enjoyed it. We thank you for tuning in and checking us out. Hope you come back next week where we'll have another great show Just great. We'll get something both planned. So while you're waiting, I'm going to drop a new beat. All right, Jim, before we leave. I know you gave your quote and we usually finish with that. What do you give? A rating? From a zero to ten.
Speaker 1:
I would have to say a six, but it's only a six because of the price. The price knocks it down quite a bit because I'm a cheapskate and a lot of people I know are cheapskates. And the 6th because the price really knocks it down. How about service 0 to 10. Service is freaking like 9. Real good.
Speaker 3:
Cleanliness it's clean.
Speaker 1:
I mean it's real clean, Nothing's dirty. I didn't get no silverware dirty or nothing and you can see through the water. Yes, that's the only plus.
Speaker 3:
So overall experience, not just the food, not just the service, the cleanliness, the atmosphere. What do you got? Let's say, about seven and a half. All right, all right, I'll go back up to seven. Okay, all right, Seven Again. Guys, give it a try.
Speaker 2:
Are you still?
Speaker 3:
thinking about it. Oh yeah, yeah, go ahead, yeah, don't be afraid of that, Jack.
Speaker 2:
Yeah, so it's my time to get out of here. No-transcript.