Bender Enders and 50-50’s…OH MY


Go ahead and stare, it’s okay. In fact, it is totally justifiable. Having trouble finding words? Let me help: BACON grilled cheese, juicy burger, cheese, fried egg, BACON grilled cheese. Drooling? You should be. And guess what? I did not find this place through”Diners, Drive Ins and Dives”, or online, or through some tourist trap. This was found through word of mouth and in fact, in Bethlehem, PA, which is near the boonies (where I live).

The place: “The Wooden Match.” Their slogan: “Beer. Meat. Cigars.” Yes, it is a cigar bar. When first told about this, I figured I’d get a good beer, cigar, and have some wings. While the CRAFT BEER and cigars did not disappoint, the food far exceeded expectations. Even the plain burger was good. Bringing other friends to experience this greatness, we finally mustered up the courage for the “bender-ender.” Just read the description again…I really don’t think I need to say more.

Still not convinced? Enter the “50-50.” 50-50 as in: half beef, half BACON. Let me clarify…


The burger is made up of half beef, half BACON. Not enough for you? Choose your cheese, and atop the gooey cheese you will find tasty fries, caramelized onions, the token pickle, and buns slathered with barbecue sauce. The bacon taste is not too strong, but strong enough. But believe it or not, the best part is not the taste of the bacon, but how tender and juicy it makes the burger.

I know…this is not a roadtrip, but considering the fact that I usually half to take a roadtrip just to see a movie, I thought this find was worth sharing. I don’t care if you hate cigars…eat on the patio and chomp into this goodness while downing a craft beer. Not near Bethlehem, PA? Well, now you have two new ideas to try at home and make them your own.

OH, by the way…there is apparently a “donut burger” on this menu as well. Consider this your teaser.

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  • Vickie June 3, 2013  

    This recipe reminds me of a burger that I make from Robb Walsh’s wonderful cookbook, “The Tex-Mex Grill and Backyard Barbacoa Cookbook” that talks about Tookie burgers that consisted of 2lbs. ground beef and 6 oz. bacon. Tookie’s, a restaurant in Seabrook, TX, is now closed but I still make their burgers using Rob’s Tex-Mex Grill Blend. Talk about heaven! Word of warning to the wise. If you’re going to do these on the grill, put foil under them or else you’re in for a big fire! These burgers along with Shiner Bock make a lot of Texans happy! Thanks for a great article.

  • BS June 3, 2013  

    yes. yes.

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