—————————————————— 100 Favorite Houston Dishes #60: Petrol Station's Rancor Burger Covered In Cheese and Bacon | Houston Press

100 Favorite Dishes

100 Favorite Houston Dishes 2015, No. 60: Rancor Burger at Petrol Station


Phaedra Cook is eating her way through Houston and counting down her 100 favorite dishes of 2015. It's a collection of personal favorites that is also indicative of Houston dining. It's a scene where a vast range of dishes coexist: highbrow and lowbrow; local and international; cheap and expensive; modern cuisine and beloved tenets — and everything in between.

Order a Rancor Burger at Petrol Station and be prepared to swoon when it is delivered to the table. The basket almost overflows with the heaping, open-faced burger and fries. The golden yolk of the perfect, sunny-side up egg perched on top of the thick patty is an eye-catcher.

A melted slice of cheddar welds two thick slabs of bacon to the thick, half-pound patty. There’s a pretty red slice of tomato and a whole green leaf of lettuce on the side (so you can claim you've had your vegetables).

The garlic-cheese fries, with tons of both piled on top—are worthy and addictive. Garlic breath? Who cares? Eat the fries. Have a breath mint.

“Think about this—this is a pub burger,” enthused a dining companion as we sat at a picnic table on the wooden deck out back. Indeed, it is and yet would not be out of place at any better burger joint or even a steakhouse.

Petrol Station is a beer lover’s haven, so there are always interesting drafts to have alongside the Rancor Burger. That includes owner Ben Fullelove’s own line of hoppy ales from Brash Brewing Company, such as Cali Green and Pussy Wagon. Most of the seating is outdoors, so take the weather into consideration when you visit.

The List of Top 100 Dishes of 2015 So Far:

No. 61, Heritage Sampler Platter at Rudi Lechner's
No. 62, Oxtails at Le' Pam's House Of Creole
No. 63, The 420 Slice at Pi Pizza Truck
No. 64, Frenchy's Fried Chicken On Scott Street
No. 65, 3 Pig Mac & Cheese at Urban Eats
No. 66, Pucchia Pugliese Foggia at Sud Italia
No. 67, Triple-Smoked Pastrami On Rye At Kenny & Ziggy's
No. 68, Fume Pizza at Pizaro's Pizza Napoletana
No. 69, Banh Mi Thap Cam at Café TH
No. 70, Caramelized Onion Soup at Mockingbird Bistro
No. 71, Milk Chocolate Stout Malt at Fat Cat Creamery
No. 72, Pork Ribs at Roegels Barbecue Co. 
No. 73, Carrot Pizza at Weights + Measures
No. 74, Jalisco Wings at El Big Bad
No. 75, Mussels at Cafe Brussels
No. 76, Cresta di Gallo at The Pass & Provisions

No. 77, Beef Fajitas at El Real Tex-Mex
 
No. 78, Chicken Tikka Masala from the Tandoori Nite truck
No. 79, Chocolates at Cacao & Cardamom
No, 80, Hummus Supreme at Al's Quick Stop
No. 81, Red Oil Dumplings at Mala Sichuan
No. 82, Tex-Cajun Fries at BB's Café
No. 83, Mac & Cheese at The Oceanaire Seafood Room
No. 84, The Principal Burger at Bernie's Burger Bus
No. 85, Hunter's Honey-Roasted Duck at Brennan's Of Houston
No. 86, Fish & Chips at Good Dog Houston
No. 87, Sausage, Egg & Cheese Biscuit at Blacksmith
No. 88, "Saucy Balls" At Brooklyn Meatball Company
No. 89, Perry's Steakhouse/Perry & Sons Pork Chop
No. 90, General Tso's Chicken from The Rice Box
No. 91, Eggs, Refried Beans, Hash Browns and Hugo's Sauce at 59 Diner
No. 92, Shipley Do-Nuts Plain Glazed 
No. 93, Housemade Bologney at Public Services Wine & Whisky
No. 94, Bo Luc Lac at Cheno's (formerly Chino's) Fast Food
No. 95, Combo #5 at Soto's Cantina
No. 96, Carnitas Salad At Chipotle

No. 97, Pickled Shrimp At Punk's Simple Southern Food
No. 98, Lobster Roll At Maine-Ly Sandwiches
No. 99, Chili-Cheese Coneys At JCI Grill
No. 100, Corned Beef Hash And Eggs At House Of Pies
KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Phaedra Cook
Contact: Phaedra Cook