Burger Stop is a fun and fulfilling stop for young and old alike – Medford News, Weather, Sports, Breaking News


A children’s cheeseburger comes with all the toppings at the Burger Spot in Medford. Photo by Sarah Citron.

A chicken breast can replace the beef or veggie patty on any burger at Burger Spot in Medford. Photo by Sarah Citron.

Root beer floats are served in chilled mugs at the Burger Spot in Medford. Photo by Sarah Citron.

Classic root beer floats are served amid rock music and pop culture memorabilia at the Burger Spot in Medford. Photo by Sarah Citron.

Pinball provides entertainment at the Burger Spot in Medford. Photo by Sarah Citron.

Southern Oregon has no shortage of places – from stylish national chains to well-trodden local favorites – to grab a burger.

And then there’s the Burger Spot in Medford, which aspires to be a place of entertainment and a meeting place for all ages in its new, larger location. Surrounded by memories of my childhood and mesmerized by retro arcade games, my kids and I recently picked Burger Spot for a Saturday diversion, a visit that also hinted at potential for a nighttime hangout for adults.

The Veterans Day restaurant hosted its first open mic and plans to host more music, poetry and comedy from the audience on Thursdays from 7 to 9 p.m. A small scene features these events inside the old Jackson Creek Pizza on East Main Street. Where the pizzeria had a “playroom”, Burger Spot installed sofas, a TV screen and a fake fireplace for a “living room” in view of the stage.

Adult drinks would likely be companions in the living room. And while Burger Spot’s beer and wine lists are brief, they reflect the majority’s preference for lager, lager, cider, and red and white wines.

For a lunch with the kids, a root beer float was essential. The $ 5 prize rewarded us with a treat made the way I like it: lots of vanilla ice cream barely submerged by the root beer and topped with sparkling foam in a chilled mug. Once we sipped some soda, the free fountain refills from our meals added a little more root beer.

Combination meals come with a choice of fries or croquettes, as well as a standard soda or sparkling water from a separate beverage cooler. With the root beer float ordered, I was hesitant to make my own a combination meal until both of my kids insisted they wanted fries instead of tater tots.

And if the kitchen hadn’t been short of onion rings, I would have bought myself a whole basket ($ 8). I briefly considered switching to sweet potato fries, but rarely have I been impressed with restaurant versions of the healthier sweet potato.

My 6 and 8 year old boys are budding cheeseburger aficionados, courtesy of their school cafeteria. No kids’ chicken bites ($ 4.99) or baskets of grilled cheese ($ 3.99) for them. And I wouldn’t even consider suggesting a corndog ($ 2) to my youngest son, for whom no amount of school corndogs can convince him of this icon’s appeal to the average child.

Something of a vegetarian aficionado, he ordered his cheeseburger with the works: lettuce, onion, pickle and tomato. Just make lettuce and pickles for my oldest son, who has made huge strides beyond just ketchup.

Less inclined to the full assortment of burger toppings – and burgers, in general – I love the combination of grilled mushrooms and melted Swiss in almost any format. There’s also a bacon cheeseburger, a “western barbecue,” a jalapeño-pineapple and grilled onion cheeseburger, each for $ 9.99. Making it a combo adds around $ 4 to the price. A basic burger costs $ 7.99, a cheeseburger $ 8.99. Adding bacon costs $ 1, additional patty $ 2.

I misinterpreted the menu, deducing an alternative to beef chicken patties and veggie patties. The cashier’s request to know if I wanted it breaded should have warned me. But when my combo meal arrived, the protein was a big chunk of chicken breast, not the patty I had planned.

Regardless, the meat was well seasoned and substantial enough to keep the cheese from overwhelming the sandwich. I wished for a few more mushrooms, although with my choice of tomato and pickle there wasn’t room for much more between the toast.

Burger Spot advertises its buns as being freshly made every day, and they were indeed a cut above the supermarket varieties that some restaurants serve. Gluten-free bread rolls are also available.

Barely glancing at their fries, my kids devoured their cheeseburgers, proclaiming them the “best ever”. In my oldest son’s estimation, the lettuce and pickles were “perfect”. I had to agree that the fresh piece of green leaf lettuce was much more appealing than grated.

It’s the little flourishes – borrowed from competitors and improved upon – that define Burger Spot. The savory and savory seasoning shaker on every table elevates fries, toddlers and their ilk, along with a rich, creamy fry sauce, generously offered in a plastic bottle instead of individual cups. And Burger Spot conscientiously brings the sauce, ketchup, mustard and ranch with every order instead of letting them languish on the tables.

After eight years and three moves, the owners clearly know their clientele. From a location close to Medford Library and the classrooms of Rogue Community College, Burger Spot moved a few years later next to a poker room before jumping in October on East Main Street.

Rock’n’roll albums and similar sets from old Burger Spot excavations have proliferated in its new homes. In keeping with the theme, a vintage pinball machine and coin game “Donkey Kong” and “Space Invaders”, which my kids recognized in the Netflix documentary “High Score”. A word of warning: the coin cabinet consumed quarters without recording credit.

Located at 317 E. Main St., Burger Spot is open 11:00 a.m. to 8:00 p.m. Monday through Wednesday, until 9:00 p.m. Thursday through Saturday. Call 541-734-9996. See medfordburgerspot.com

Tempo information

Today is the last 2021 “pho” day for food truck customers to get Vietnam’s iconic noodle soup from Truffle Pig Craft Kitchen.

Medford’s Fry Family Farm store welcomes Truffle Pig from 11 a.m. to 3 p.m. today at 2184 Ross Lane. Chef Skyler Golden plans Asian-inspired dishes like ‘Spring Roll Salad’, ‘Rangoon Crab Burger’ and street tacos filled with Brussels sprouts and miso-ginger sauce, in addition to the pho beef noodles, $ 12 to $ 14.

Favoring local products and artisanal ingredients, Truffle Pig alternates its menus with the seasons and offers its services for catering and special events. See facebook.com/TheTruffePigCraftKitchen


Biscuits and gravy are among the specialties of a new bakery in Medford.

CakeBar & Bakery opened in late October at 915 W. McAndrews Road. The hours are from 7 a.m. to 1 p.m. from Wednesday to Saturday.

Chef Cassi Leland produces cupcakes, croissants, cinnamon rolls, macaroons, quiches, chewy pretzels and more. Previously, she sold baked goods at the Pine Street Marketplace in Central Point and the Palms Cafe.

Leland is working on a make-your-own cake option with customers’ choices of icing and toppings. The bakery also has a fun kitchen for children.


Sunday service returns to Common Block Brewing Company in Medford.

The downtown restaurant with ample indoor and outdoor seating resumed daily operations from 11 a.m. to 9 p.m. last week. The common block is at 315 E. Fifth St.

The November burger special includes a turkey patty, chipotle cranberry sauce and brie with fries for $ 14. Online orders, including growlers, can be delivered in Medford. Growler delivery is also available between Phoenix and Ashland.

Visit commonblockbrewing.com/beer-food-delivery or call 541-326-2277.


The southern Oregon German restaurant will be closed until spring.

Schoolhaus Brewhaus in Bigham Knoll in Jacksonville announced its winter “break” last week on social media. Anticipating the return of “better conditions” in several months, the restaurateurs detailed plans to upgrade the building’s beer garden, complete a members-only sports field, launch its exclusive “bark park” and lay the groundwork. a new “flower and farmers market”. . “

Founded in 2010 as the region’s first German restaurant in nearly two decades, the Schoolhaus reopened in June after a six-month closure. The summer 2020 restaurant attempted to shed its German identity for a casual, almost cafeteria-style “grill” where patrons could dine “remotely” anywhere on the sprawling 7-acre campus. But German sausages, cutlets and other specialties have made up its most recent menu.


Do you have a Tempo info to share? Email information about the local restaurant, food and drink scene to: [email protected]

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Sarah Lemon has relished the Rogue Valley food scene for nearly two decades as one of the first contributors to Tempo’s food column. His palace has helped judge some of the region’s culinary competitions and festivals. Former editor-in-chief of A la Carte, the weekly culinary column of the Mail Tribune, she writes a bi-weekly column, The Whole Dish, as well as blogs and podcasts under the same name. Listen to mailtribune.com/podcasts and read more at mailtribune.com/lifestyle/the-whole-dish. Follow @ the.whole.dish on Instagram, @thewholedish on Twitter, or visit facebook.com/thewholedish.

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