Bert’s celebrated a half-century of selling burgers in 2004; the t-shirts on the staff behind the counter boast, Since 1954: One Location Worldwide. To stay in business that long, Bert’s must be doing something right. And we can tell you what that thing is: the green chile cheeseburger. They claim to have invented it here, and whether or not that’s true, they certainly do it with the assurance of pros. Bert’s cooks big, flat patties of beef on a grate over charcoal, from which flames lick up and flavor not only the meat, but also the bright orange cheese laid upon it. Dollops of fiery minced green chile are mounded atop the cheese from a bucket near the fire, and unless you say otherwise, your burger will come dressed with mustard, pickle, lettuce, onion, and tomato. Experienced customers, who dine under umbrellas on a sun-drenched patio overlooking Guadalupe Street, gradually peel back the wax paper in which the sandwich is wrapped as they eat, thus avoiding too much spillage.
Bert’s is a quick-order joint, but service is not instantaneous. You tell them what you want, they take your money and give you a number. Then you hang around listening to hamburgers sizzle. Every one is cooked to order.
"This is the double-wide burger made from a half-pound of beef. Chile and cheese are on top. Standard hamburger condiments are underneath."
"With a crunchy exterior, these onion rings make an excellent accompaniment to a green chile cheeseburger."
"Hamburgers are assembled and buns warmed on Bert’s griddle. To the right is the grate where they cook in a veil of smoke."
"Home of the green chile cheeseburger since 1954. It's hugely popular among visitors in the summer time. Year around, locals make it a hang-out for catching up on news and shmoozing and quick-eating."