So I decided to create a Bud’s Broiler experience for them at home. My favorite was always a Number 4 with chili and cheese, which is reflected on their menu board something like this:Ĥ – MEAT GRATED CHEDDAR CHEESE, CHILI OR OUR OWN HICKORY SMOKED SAUCE 3.75Ĭoincidentally, my kids had requested regular burgers (as opposed to sliders) for dinner that night. Topping options are classified by order number and are limited to the basics plus mayonnaise-relish sauce, hickory smoked sauce and chili. These are classic old-school burgers made with 100% ground chuck (and probably nothing else), cooked over a charcoal flame and served on toasted buns.

We’re not talking fancy schmancy burgers. That’s because this small, local hamburger chain has been cranking out its “original charcoal broiled” burgers from basically the same menu since 1952. Whether they frequented the old Gentilly location on Pelopidas (with a not-so-memorable view of the cemetery), the original City Park Avenue address or one of several other locations, they can more than likely rattle off their favorite menu item by number too. Reading that piece had me thinking back to 1970-something and left me craving a big, juicy burger with a milkshake and fries.īud’s Broiler is a New Orleans institution and anyone who grew up in the City has vivid memories of meals eaten there. And on Monday during my daily visit to the Nola.Eater page, I came across a post on Bud’s Broiler. It’s Burger Week over at, the popular blog network that covers restaurant, bar and nightlife news across 15 metropolitan areas including New Orleans. Bud’s Broiler Burger with Hickory Smoked Sauce

Buds broiler