Browsing articles tagged with " Burgers"

Fire Sends Food Truck to Sidelines: Need Your Help

MORRISTOWN, TN - Mobile Cuisine’s Rookie Food Truck of a Year; Crazy Good Burgers will be out of commission, for some time, after it held glow final Friday morning.


crazy-good-bugers fire

Image from

The renouned Morristown food lorry was during a West Andrew Johnson Highway and Walters Drive intersection when an area around a griddle detonate into a flames. After unsuccessful attempts to lard a glow themselves, a Morristown Fire Department fast descended on a stage and managed to get a glow out in tighten to 15 minutes. No one was harmed in a blaze.

The owners contend they wish to be adult and using again as shortly as possible, though are seeking for a small assistance in a rebuilding of their food truck’s kitchen.

They have started a plan on to accumulate a $8,000 indispensable to reconstruct their truck. You can watch their Kickstarter Video below.

This plan will usually be saved if during slightest $8,000 is affianced by Wednesday May 29, 11:03am EDT.

To find all of a sum to this plan follow this couple to Kickstater.

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May 9, 2013
Kim Rivers

Portland finally joining food truck revolution

View Food Trucks of Portland in a larger map

Yesterday at 2:10 PM

Portland finally joining food truck revolution

It’s a bit late to the party, and there remain some wrinkles to be ironed out, but this summer, Portland finally joins the food truck revolution.

By Meredith Goad
Staff Writer

At long last, Portlanders will be able to walk up to a food truck this summer and grab a hamburger, taco, hand pie, cup of coffee or other casual fare – years after the food truck revolution invaded other cities across the country.

Customers queue up at El Corazon food truck, which was parked on Commercial Street in Portland on Sunday.

Tim Greenway/Staff Photographer

Additional Photos Below

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Rising Tide to host trucks through summer

Some businesses around Portland are embracing food trucks, hoping they’ll add a little extra taste of fun to their events and draw more people to their businesses.

“We’re going to have food trucks every Saturday, and it’s going to be a different food truck every week,” said Heather Sanborn of Rising Tide Brewing Co. at 103 Fox St. in the East Bayside neighborhood of Portland.” Obviously, there will be repeats throughout the summer, but I have six I’m working with now.”

The trucks will be parked on a rotating basis in front of the brewery during the business’ tasting room hours, noon to 5 p.m. Gusto’s Italian Food Truck will be on site this Saturday, and Mainely Burgers will be on tap May 18.

Sanborn said if the trucks prove to be popular, she may expand to Thursdays and Fridays.

She’ll also be signing on food trucks for special events.

Sanborn said having food trucks in the area — the SmallAxe truck will be parked regularly over on Anderson Street — will be a boon for people who work in East Bayside, who currently have limited options for buying lunch and dinner, because restaurants are not allowed there.

As for whether or not a permit is required for the trucks that will be parked at her business on a rotating basis, Sanborn said she has left that for the truck owners to figure out.

“I don’t see where that is actually required anywhere in the law,” she said. “This is a major regulatory issue that the food trucks are going to have to deal with with the city. So far, I’ve kind of kept my nose out of it.”

– Meredith Goad

The presence of a few food trucks downtown (see this comprehensive guide to the fleet) will be a huge step forward for this food-loving city, which struggled over the regulations and made the whole process way more complicated than it needed to be. We should celebrate the fact that the city has finally embraced an idea that will make life here just a little bit better.

But don’t crack open the Champagne too fast.

When food truck operators actually went to get their licenses and open their businesses, they got a couple of unwelcome surprises. Turns out there are still two big regulatory hurdles to get over before we can declare Portland a food truck-friendly place.

First, food truck operators are being required by the city to pay $105 in fees — $30 for a building permit and $75 for an occupancy permit — for every place they park on private property, even though they already have paid for a lease agreement with the property owner. That’s on top of their $500 food truck license and $110 inspection fee. (Night vending is another $200.)

This means that some trucks will have to limit where they can do business, since all those fees add up quickly.

But food trucks are supposed to be mobile, right? That’s the whole point.

“They wrote the ordinance so that it would encourage people to park on private property, basically, instead of roaming around the city and trying to find parking spots, especially in the Old Port and the peninsula,” notes Sarah Sutton, who owns the lobster roll food truck Bite Into Maine and has been trying in vain to get the City Council to take a look at the issue. “It’s really restrictive. And now — I don’t even know how it happened — they’re charging building permits for every spot on private property that they know you’re going to park on.”

This is important because, truck operators say, in order to make their business work at all they must have a place to park on private property. There just are not enough public parking spots available on city streets because of the restrictive limits that were put in place to spare Portland’s restaurants a little competition.

The second issue has to do with clustering. When the ordinance was being developed, food truck operators made it clear they wanted to be able to cluster together in a parking lot, especially for specific events. But when the regulations were published, the rules said food trucks had to stay at least 65 feet from each other on the Portland peninsula, and 200 feet away from each other off-peninsula.

That hasn’t kept some trucks from clustering anyway, at the popular monthly “Flea Bites” gatherings at the Portland Flea-For-All on Kennebec Street, for example. But they are always looking over their shoulders while they’re selling their sandwiches, worried that these popular events will be broken up by the city because of a rule that they didn’t expect to be in the ordinance in the first place.



The rule raises a lot of questions: Who pays the building and occupancy fees when these trucks cluster at an event? The property owner, since there are several trucks involved? Does each truck pay a separate fee, or do they all chip in together and pay once? And do they have to buy a new permit every time they gather, even if it’s a regular weekly or monthly event?

(Continued on page 2)

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May 4, 2013
Kim Rivers

Krush Burger Sacramento Area Food Truck to Open International Location

Sacramento area mobile food truck Krush Burger, known for their mini burgers, plans to open a restaurant in Dubai, United Arab Emirates. 

Construction starts next week for the first international Krush Burger, to open just outside of Dubai Mall, according to a news release. They currently have a brick and mortar location in Sacramento and may be looking to open a location in Roseville, as well as in the Bay Area.

The mobile burger truck makes frequent stops in Citrus Heights, Elk Grove and Roseville for SactoMoFo Food Truck Mania events

“We have exceeded our expectations in our growth efforts by adding an international location to our profile, it is apparent that the appetite for premium burgers remains strong and our unique approach to a quick service burger restaurant has continued to garner much attention from potential investor, franchise and operating partners,” Davin Vculek, “Chief Burger Flipper” with Krush Burger said in a news release. 

They also have plans to open a second Dubai location as well as other international sites. 

What’s your reaction to this? Tell us in the comment section below. 

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May 2, 2013
Kim Rivers

PHOTOS: Marquez Charter School Holds Food Truck Fest

Familes of Marquez Charter School gathered in the parking lot Sunday, April 28 for its food truck festival.

Some of the food trucks featured were Ludotruck Fried Chicken, Cousins Maine Lobster and Baby’ Badass Burgers and A Rockin Ice Truck.

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Apr 17, 2013
Tim Lester

Fava + Falafel Tips make street food treat easy at home




Fava Bean Falafel Burger topped with a cucumber yogurt sauce.

The best-tasting veggie burger I’ve ever met is falafel. A product of the Middle East, falafel are deep-fried fritters made from ground chickpeas or fava beans that are tucked into pita pockets and drizzled with tahini. They are delicious, hearty, inexpensive and relatively healthy.

And if you’re lucky enough to live in a city such as New York, they are sold by street vendors on nearly every corner.

But if you’re a home cook and want to make your falafel from scratch, you face at least a couple of challenges. The classic recipe calls for dried chickpeas or fava beans, which must be soaked in water overnight, a time-consuming requirement that may persuade you to call the whole thing off.

Happily, fava beans are in season now, so my recipe calls for fresh ones, which saves you from having to mess with the dried version the night before. However, because fresh beans have more moisture than dried, getting them to hold their shape when pureed and formed into patties means adding a binder, in this case, an egg.

The second hurdle for the home cook is the frying. Apart from the inherent unhealthiness of deep-fried anything, the process itself is really a pain. I figured there had to be a healthier and easier way to cook falafel, a way that kissed off the deep-frying and yet somehow retained their trademark crunchiness.

Panko, those wonderful, super-crispy, Japanese breadcrumbs, were the answer. After I pureed the fava beans and added the flavorings, I chilled the mixture in the refrigerator to help it firm up. Then I shaped the puree into burgers, coated them with the panko, and placed them in a hot skillet with just a little oil. They crisped up great.

Finally, I topped the falafel with a garlicky cucumber yogurt sauce, which is just as refreshing and flavorful as tahini, but has far fewer calories. I was pleased to note that the family attacked these burgers with their usual gusto, even though they contain no animal protein. Now there’s a triumph.

Fava Bean Falafel Burgers With Cucumber Yogurt Sauce

Start to finish: 1 hour (30 minutes active). Servings: 4

If you buy fresh fava beans, you’ll need to peel and cook them. To do this, remove the beans from the pods and cook in boiling salted water until just tender. Depending on the size of the bean, this should take 2 to 8 minutes. Drain and transfer to a bowl of ice water. When cool, slip the skins off the beans and proceed with the recipe.

4 tablespoons extra-virgin olive oil, divided

½ cup finely chopped yellow onion

1½ teaspoons minced garlic, divided

¾ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon hot smoked paprika or cayenne pepper

1¾ cups shelled peeled fresh fava beans or frozen lima beans (thawed)

1 large egg, lightly beaten

2 tablespoons tahini (stir well before measuring)

Kosher salt and ground black pepper

1 cup plain non-fat Greek yogurt

4-inch slice seedless cucumber, coarsely grated (about ½ cup, packed)

¾ cup panko breadcrumbs

In a large skillet over medium, heat 1 tablespoon of the oil. Reduce the heat to medium low, add the onion and cook until softened, about 5 minutes. Add 1 teaspoon of the garlic, the cumin, coriander and paprika, then cook for 1 minute, stirring. Transfer to a medium bowl. In a food processor, pulse the fava beans just until they are coarsely chopped. Transfer ½ cup of the chopped favas to the onion mixture.

To the food processor, add the egg, tahini, ½ teaspoon of salt and pepper to taste. Process the mixture until finely ground, then stir it into the onion mixture. Cover the mixture and chill it for 30 minutes.

While the mixture is chilling, in a small bowl combine the yogurt, the remaining ½ teaspoon garlic, the cucumber and salt to taste. Set aside.

Shape the chilled falafel mixture into 4 patties (the mixture will be loose). Spread the panko on a sheet of parchment paper and dip the patties into the crumbs to coat on all sides.

In a large nonstick skillet over medium, heat 1½ tablespoons of the remaining oil. Add the falafel patties and cook until crisp and golden on one side, about 3 minutes. Add the remaining 1½ tablespoons of oil and turn the patties; cook for another 3 minutes, or until crisp and golden. To serve, transfer the patties to serving plates and top with yogurt sauce.

per serving: 620 calories; 200 calories from fat (32 percent of total calories); 22 g fat (3.5 g saturated; 0 g trans fats); 45 mg cholesterol; 76 g carbohydrate; 21 g fiber; 30 g sugar; 34 g protein; 670 mg sodium.

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Apr 6, 2013
Kim Rivers

Fancy Food Truck Friday Lineup Announced

Fancy Food Truck Friday is officially back at the Webster’s Pharmacy parking lot April 12 and Webster’s has shared the food truck lineup for this season’s first event.

The food trucks appearing April 12 are:

Roll N Lobster

Rosa’s Bella Cucina

Hungry Nomad

Baby’s Badass Burgers

Me So Hungry

Sugar Babies Cupcakery

Sponsor Danny’s Farm will also make a showing from 6-8 p.m. with their petting zoo.

Fancy Food Truck Friday is held from 5-9 p.m. on the second Friday of the month through September.

Fancy Food Truck Friday. 2450 N. Lake Avenue, Altadena (Corner of N. Lake and Marcheta). Parking: Webster’s lot, adjacent streets and designated lots.  

Check back on Patch for each month’s Fancy Food Truck Friday lineup.

What food trucks would you like to see at FFTF? Are you going to this season’s kick off on April 12?

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Apr 6, 2013
Tim Lester

‘Eat Street’: Food TV Host James Cunningham Says Food Trucks Are Here To Stay

TORONTO – James Cunningham loves being on the cutting edge of the curbside food experience with his show “Eat St.”

“The stuff that’s coming out of the windows now of food trucks is just phenomenal,” says the host of the Food Network Canada show, which launches its fourth season on Monday with back-to-back episodes.

“We’ve done hundreds of shows already and we’re just really scratching the surface. There’s just so many trucks out there. … It’s grown exponentially.”

Mobile food palaces are popping up everywhere. Many of the trucks featured in the new season were not even in existence a couple of years ago, Cunningham points out.

“People say it’s a trend. It’s definitely not a trend. From what I’ve seen they’re here to stay,” he says. “It’s really reshaping our urban landscape.”

Cunningham has just published a companion cookbook, “Eat St.: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks” (Penguin Canada), which features 125 recipes from vendors on wheels.

“I’m very excited about it because I think I’m the first human being to write a cookbook who can’t cook to save his life,” says the Toronto-based standup comic.

“I just have absolutely no skill at it, but my brother’s furious about it because he’s a full-on trained chef and I wrote a cookbook,” he adds with a laugh.

Included in the book are salads, vegan items, soups, smoothies and desserts, along with sandwiches, burgers and “your carb-loaded, your carb-heavy stuff.”

When he put out a call for contributions to the cookbook, Cunningham was inundated with hundreds of recipes from food truck owners.

“They’re such great characters and they love what they do. They’re so passionate about their food,” he says.

“The bottom line, the common denominator with every food truck owner that I get is that they want to make people happy.”

Cunningham, who recently turned 40, marvels at the meteoric rise of food trucks. The phenomenon really got started during the economic downturn in 2008 when chefs who found themselves out of work turned to leasing food trucks.

“The offerings went from being hotdog carts and fry trucks and burger trucks to now you have lobster rolls and ceviche and seafood and soups and salads and really incredible Korean shortrib tacos, fusion, really high-end gourmet stuff coming out of food trucks,” he says.

In the new season of “Eat St.,” produced by Paperny Entertainment and also airing on Cooking Channel in the U.S., 120 new trucks from locations including Montreal, Edmonton, Calgary, Dallas, Phoenix and Minneapolis will be making an appearance. In the past, the production crew has travelled as far as England and Hawaii.

Though “Eat St.” is Canadian and an attempt is made to feature trucks from this country, there are far fewer food trucks than in U.S. cities, but “the ones we do have are really good.”

Cunningham, who calls Portland, Ore., and Austin, Texas, the “mecca” of food trucks with really inventive entrepreneurs, laments the lack of food trucks in his hometown. While Portland, with a population of some 600,000 has more than 600 food carts, the Toronto area (including Hamilton and St. Catharines, Ont.) has a paltry 10.

“I’m really disappointed with Toronto. Let’s get some food trucks at the CN Tower. Let’s get some food trucks at City Hall. Come on. It’s a great thing for your local economy, we just see time and time again,” Cunningham said, though he does admit weather is a factor. While trucks in the southern U.S. can operate year-round, mobile diners are by necessity seasonal in many parts of Canada.

Social media has also played a role in the growth of food trucks, with owners able to contact their fans and build a following using Twitter, Facebook, Yelp and others.

“They tweet their location ahead of time and when they pull up they may find a lineup of 30 or 40 people waiting to try their food,” Cunningham says, adding that “Eat St.” has launched a new GPS-enabled app that allows viewers to find trucks in their area.

The cookbook also includes an index with information about how to find the featured trucks.

“A food truck is an event. I call it a gourmet flash mob. … Basically people walking by, it’s a beautiful day, the sun is shining and guess what? Gourmet food trucks, people stop and want to take their photos with the truck, with the food. You’re standing in line; you’re talking to other people. It’s really a social happening.”

It’s a completely different experience than going to a restaurant where there is a wine list, full menu and a waiter to take care of you, Cunningham says.

“It’s a testament to North American entrepreneurship, it’s a testament to phenomenal cuisine, it’s a testament to just having fun outside and a new social aspect of it.”

Also on HuffPost:

Loading Slideshow

  • 10. Ancient Grains

    Ancient grains (also know as heritage grains) such as spelt, quinoa, kamut, millet and amaranth are considered to have a higher nutritional value than other grains — and are just as tasty. They can be easily substituted in a variety of foods and dishes such as bread, risotto, pasta and pizza.

    (List compiled from Canadian Restaurant and Foodservices Association’s 2013 Chef Survey.)

  • 9. Non-Wheat Noodles Or Pasta

    Asian-style noodles and soups (think Vietnamese pho and Japanese soba) have surged in popularity, elevating them from street food to restaurant fare. Rice pasta is also popping up on Italian menus, catering to dietary restrictions.

    (List compiled from Canadian Restaurant and Foodservices Association’s 2013 Chef Survey.)

  • 8. Simplicity/Back To Basics

    North American culinary staples like chocolate chip cookies and milk, macaroni and cheese, and even meatloaf are now coveted by some of the country’s top chefs. You’ll even find classic international go-to dishes pared down to only a handful of the most basic and wonderful fresh ingredients.

    (List compiled from Canadian Restaurant and Foodservices Association’s 2013 Chef Survey.)

  • 7. Greek Yogurt

    If you’ve strolled down the dairy aisle of your local grocery store lately, this should come as no surprise. Strained to remove the whey, Greek yogurt has long been used to make tzatziki, very similar to Lebanese emlabneh/em. You can make it non-fat, low fat, full fat, flavoured or plain, but it’s usually always thick, creamy and delicious. We can’t wait to try local chefs’ versions of it.

    (List compiled from Canadian Restaurant and Foodservices Association’s 2013 Chef Survey.)

  • 6. Ethnic/Street Food Inspired Appetizers

    Quick and dirty street food is still hot but the variety has been getting better and better. Some classic examples are tempura and taquitos — and no, we’re not just talking about the 7-Eleven variety.

    (List compiled from Canadian Restaurant and Foodservices Association’s 2013 Chef Survey.)

  • 5. Food Trucks/Street Food

    OK, due to a Canadian-style overload of red tape, this country doesn’t have nearly as many food trucks as the United States, but the trend is going in the right direction. We’ll take as many as we can get! Pictured here is the grilled cheese truck Cheezy Bizness in Calgary.

    (List compiled from Canadian Restaurant and Foodservices Association’s 2013 Chef Survey.)

  • 4. Farm-/Estate-Branded Ingredients

    Since chefs are starting to receive rock-star status, why not farms? Restaurants are increasingly using farm- and estate-branded ingredients and naming them on their menus, such as “Meadow Sweet Farms greens” or “Cumbrae’s free-range chicken breast.”

    (List compiled from Canadian Restaurant and Foodservices Association’s 2013 Chef Survey.)

  • 3. Sustainability

    Raising and growing food that is healthy for consumers, animals, and does not harm the environment has been on the mainstream radar for a while now. If you’re still not exactly sure what it means, HuffPost blogger a href=””Dr. John Salerno tackles the subject/a, as it pertains to sustainable agriculture and farming, cooking and eating.

    (List compiled from Canadian Restaurant and Foodservices Association’s 2013 Chef Survey.)

  • 2. Gluten-Free/Allergy-Conscious Food

    Gluten-free diets are surging in popularity as a treatment for potentially serious gluten allergies and celiac disease, but they’ve also become a trendy way to lose weight. Thanks to the surge of gluten-free products (such as the special almond bread shown here) and rice or other wheat-free noodles dishes, gluten-free dieters have never had so much choice.

    (List compiled from Canadian Restaurant and Foodservices Association’s 2013 Chef Survey.)

  • 1: Locally Produced And Locally Inspired Dishes

    The locavore movement and a href=””locally produced food/a (like the dairy and blueberries in these delicious-looking mini cheesecakes) was the CRFA’s top trend item for the fourth year in a row. Who are we to complain?

    (List compiled from Canadian Restaurant and Foodservices Association’s 2013 Chef Survey.)

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Mar 31, 2013
Kim Rivers

Ross Photo Gallery: Food Truck Roundup

Japanese specialties, gourmet grilled cheese sandwiches, burgers, dogs, tacos, shakes and sweets; plenty to choose from at the food truck round-up at Coffee Buddha in Perrysville Saturday.

Led by the Pittsburgh Taco truck, customers were treated to delicious food under sunny skies (for a change!)

Did you go? What was your favorite food truck? Tell us in the comments box below.

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other top stories here. 


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Portland Food Cart Owners Rushing to Open Storefronts

Sok Sab BaiPORTLAND, OR - Not any Portland food transport owners aims to open a full restaurant. But for many, a cart’s tiny scale is good for perfecting recipes, fine-tuning a code and building a following before creation a brick-and-mortar leap.

This spring, during slightest 5 new restaurants will join former carts such as Lardo, a Baowry and Pie Spot in creation a transition to bound addresses, roomier kitchens and rain-proof seating.

Here are their stories, in their possess words. (Opening dates are theme to construction whims.)

SOK SAB BAI  - Opening in Apr during 2625 S.E. 21st Ave., Unit B.;

EL CUBO DE CUBA  - Opening May during 3106 S.E. Hawthorne Blvd., Facebook: El Cubo de Cuba

BRUNCH BOX  - Opening in Apr during 620 S.W. Ninth Ave., 503-287-4377 (that’s 503-BURGERS, if you’re counting during home),

FIFTY LICKS  - Opening in Jun during 2021 S.E. Clinton St., 954-294-8868,

ADDY’S SANDWICH BAR  - Opening in Apr during 911 S.W. 10th Ave., 503-267-0994,

Get a whole story of any of these grill openings from a strange essay by Michael Russell at here

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Mar 12, 2013
Kim Rivers

Food Truck Mania Set for March 14 in Downtown Roseville

You’ll find mini burgers, street tacos, pizza slices and hot dogs all served up in Downtown Roseville Thursday, March 14 for Sacramento Mobile Food’s, or SactoMoFo, Food Truck Mania. 

In August 2012, the city approved an agreement with SactoMoFo to host monthly Food Truck Mania events.

Vernon Street becomes a pedestrian-only mobile food fest every second Thursday of the month with food trucks like Krush Burger, Drewski’s Hot Rod Kitchen and Annie’s Sno Biz making the stop. 

Here’s this month’s food truck lineup, according to SactoMoFo’s Facebook page:

Food Truck Mania
When: 5-8 p.m. Thursday, March 14
Where: Downtown Roseville at the corner of Vernon and Washington streets
Info: SactoMoFo’s Facebook page and the flyer above

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