Paradise Valley Burger Company – A Burger Joint You Don’t Want to Miss

Paradise Valley Burger Company (PVBC), located in Paradise Valley, Arizona, sits in an unassuming strip mall across the street from Paradise Valley High School. This restaurant may be small in square footage, but it does not lack in big, unique flavors, bringing customers back to try the new weekly special or just to enjoy their usual menu favorite again and again.

Chef Bret Shapiro and a creative burger he cooked up.

Bret Shapiro, owner, and operator of PVBC, comes from a long line of culinary roots. His grandfather was a butcher in New York City and sold meat to the famous Katz’s Deli, a legendary deli in New York City, and his great grandfather was a baker. Not only is good food in his blood, but it is also a way of life. Growing up he fondly recalls his family driving an hour out of their way to get to the best Chinese restaurant, passing numerous acceptable ones along the way, but knowing the best food was worth it. His restaurant is one of those places for the modern customer. People drive from far and wide, and make sure to stop in on winter vacations. He is often asked about opening more restaurants, but his goal is to stay where he is and focus on quality.

Pictured is the classic burger called the Paradise Burger which includes 1/4 pound of beef, lettuce, tomato, cucumber, pickled onions, 1000 island dressing.

The restaurant comes from simple origins and a deal that didn’t quite pan out. Bret applied to an ad about 10 years ago on Craig’s List. The company was looking for a chef partner to come in and help out in a restaurant. About halfway through the deal, it fell apart. Instead of moving on and looking for something different, he decided to take it over and thought hamburgers were the way to go. While not the path Bret had imagined, it worked out and he’s still serving delicious burgers ten years later.

Paradise Valley Burger Company is known for having new, different, and sometimes wild flavor combos on their burgers. Initially, Bret stuck with the traditional burger set up but was looking for a way to bring people out to his side of town. The restaurant sits on a busy intersection, so it’s challenging to get people to stop and come in. He decided to get them to stop he had to put something on the menu that they couldn’t find anywhere else. The unique Brulee burger has always been a staple with its 1,000-island dressing, bacon, egg, Havarti cheese, pickled onion and burnt sugar bun, but he just kept coming up with new ideas and continues that to today.

This is the Brulee burger which includes 1/4 burger, bacon, egg, Havarti cheese, pickled onions, lettuce, 1000 island, all on a burnt sugar bun.

All items on the menu are freshly cooked ensuring quality both in the traditional combos and the more exciting ones. The beef is brought in every day and pressed into patties at the restaurant. Each burger, no matter the flavor combo, comes with a double patty, giving you a quarter pound burger. The individual patty is thin for a reason: it gives the maximum amount of char contributing to the flavor profile and allowing that to happen all the way through the burger. No detail is missed at Paradise Valley Burger Co. The brioche buns are sourced from a local bakery where they come in the traditional circle shape. Bret and his staff cut them into squares because this allows for a better bread-to-burger ratio, allowing for more even toasting on the flattop. Bret wants every bite to include all the ingredients on the burger and the square shape allows that to happen.

Not only are the burgers fun and innovative, but so are the sides. Sure, the menu includes the traditional French fries, but it also cooks up things like sweet Maui onion potato chips, French toast fries complete with a side of maple syrup, and even homemade ice cream like “The Canadian” which is vanilla ice cream, short bread cookies, and maple frosting. Every week, Bret puts on his creativity hat and comes up with a new burger, sides, and shakes. His goal is to keep the menu fresh. This gives the regulars the opportunity to come in over and over again and find something new, but he also keeps his classics for those who like the predictability.

This place isn’t just burgers! It’s also fun sides including these pictured which are French toast fries.

COVID affected PVBC like every other sector of foodservice, but Bret was fortunate to have a loyal following who wanted to see this valley classic stay afloat. His goal was to continue to serve quality food in whatever way he could. At the beginning of the pandemic when restaurants were closed, they offered pickup and delivery for a short time. As soon as dine-in services were allowed to resume, customers flocked back to the restaurant to load up on these tasty burgers.

Bret’s passion for his craft is evident and numerous TV producers have noticed. He and his restaurant has been featured on Man Versus Food, Diners, Drive Ins, and Dives, Guys Grocery Games, and Diners, Drive Ins, and Dives- America’s Favorites Diners, Drive Ins, and Dives- Takeout. Bret is an open, friendly person who obviously works hard and does a great job of connecting with the folks around him. After being featured on Diners, Drive-Ins, and Dives the first time there was a noticeable uptick in business. The locals who had found this burger joint organically kept coming, but now the people who saw it on TV and wanted to try out one of these delicious burgers for themselves were showing up. No matter how customers stumbled upon this delicious burger joint, they come back. Whether they are on the hunt for the fresh, classic cheeseburger, or coming back to try the newest creation by Chef Bret, this is not a restaurant you only visit once.

Take a visit to this delicious burger place and you won’t be disappointed!

If you know a great Arizona restaurant which features beef on their menu and think we should feature their establishment on the Arizona Beef blog shoot Tiffany an email at tnselchow@arizonabeef.org.

St. Patrick’s Day: Celebrate with Beef

Green beer and corned beef day is just around the corner! While you don’t need a recipe for the beer, we can help with the directions on the corned beef. Plus ideas for breakfast and lunch the next day! Bonus: A perfect beef-y brunch drink is included in our recipe round up!

Slow-Cooked Corned Beef in Beer with Red Currant-Mustard Sauce

Let your slow cooker do all the work for this complete meal of beer-braised Corned Beef with fresh cabbage and red potatoes. It’s a great dish for your next celebration.

Dijon-Glazed Corned Beef with Savory Cabbage and Red Potatoes

While Corned Beef braises in the oven, cabbage wedges and potatoes are roasted for a full meal. A bonus recipe for the leftovers is included too!

Corned Beef Brisket with Roasted Vegetables and Lemon-Mustard Sauce

Cook once, dine twice. Enjoy Corned Beef Brisket with roasted carrots, parsnips, cabbage and a lemony sauce tonight, then spin the leftovers into a savory salad tomorrow.

Bloody Bull

Try this brunch favorite with a depth of flavor only beef can provide. Roasted Beef Stock is the secret ingredient to this one of a kind Bloody Mary. Garnish with a beef slider, beef meatball, or whatever you can dream up.

Corned Beef Hash

Tied with the Reuben for the ultimate expression of Corned Beef. Here it’s diced, skillet-cooked with cubed potatoes and thinly sliced leeks, and ideally topped with an egg.

Classic Beef Reuben Sandwich

Try this deli classic for lunch or dinner today. Thinly sliced deli Corned Beef or Pastrami is sandwiched between rye bread with sauerkraut and a tangy home-made dressing.

All photos courtesy of BeefItsWhatsForDinner.com.

Red, White and BBQ

The simple initials B, B and Q mean nothing individually, but, when joined together, magic happens. Taste buds start salivating, nose hairs do a little dance at the smell of wood burning and the tickle of smoke, and the stickiness of a tantalizing sauce is felt on one’s fingertips.

Something about summer and the blistering temperatures told us we needed more BBQ in our lives. And, when it comes to food, we don’t need much convincing.

So, off to taste test Phoenix’s BBQ joints we go!

First stop: Little Miss BBQ.

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Little Miss BBQ is a little like a trip to Disneyland. It requires a little planning but the experience is worth it and you’ll leave with a smile. They open at 11:00am but BBQ lovers start lining up by 10:00am to ensure a plate of food and a parking spot because once they’re out – they’re out. We arrived at 10:10 and, due to the 110+ degree weather, were handed tickets to hold our place in line, two cold bottles of water, and we were able to wait in our air-conditioned car until a few minutes before opening time.

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7 & 8 in line. Cold water and misters to keep us comfortable.

Then the angels sang and the door opened and we stepped into a BBQ lover’s heaven: menu handwritten on butcher paper, smoked meats sold by the pound, savory sides, and a meat cutter handing out burnt ends {drool}.

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We got lucky and happened to visit on pastrami day (Thursday). We ordered the fatty brisket and pastrami (because beef, of course) but y’all (we were from the South as soon as the brisket touched our lips), EVERYTHING is delicious. Go all the way and also get a smoked pecan pie.

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We could rave on and on, but we’ll let this video of “cutting” the brisket with a fork speak for itself:

Cheers, Lauren and Tiffany