“I believe in ‘Do one thing and do it well,’” Kyle Pounders said, as he prepared his famous Excalibuger. “My end goal is to have a [location with a drive-thru] with healthy options.”

Photograph by Cindy Momchilov

 

The journey has not been smooth, thanks to the purchase of a food truck that wasn’t quite road-ready; however, after a few hiccups and kinks, Pounders’ Excaliburger is up and running.

A friend thought of the name, and Pounders built everything else — from the logo to the burgers’ presentations — around it.

Excaliburger / Little Rock

(left to right) Kyle Pounders, Ben Franks, David Young

Excaliburger / Little Rock

To build an Excaliburger, he uses Old Mill Bread buns; GMO-, antibiotic- and steroid-free black Angus beef from Creekstone Farms; fresh produce — green leaf lettuce, roma tomatoes and grilled onions — cheese; kosher pickles; and a special sauce.

“I’m a self-proclaimed texture snob,” Pounders said. “We toast the buns, nice and hard, so they deliver a nice crunch, and add to that crisp lettuce. Our burgers are seasoned before cooking and are thin, so more of the burger’s surface meets the grill.”

Don’t fear — every burger is a double. Added bonus: The burgers are cooked in an astounding 1 minute, 10 seconds, and this tasty bit of goodness is delivered to you wrapped and piping hot in about 3 minutes. Add bacon, if you’d like. It’s a good deal for $7. Chips, soda and water are an additional $1 each.

Eventually, Pounders plans to add a grilled chicken sandwich, the Excalibird, and a grilled portobello mushroom sandwich, the Excalibello.

Look for Excaliburger, operating its winter hours now, from 11 a.m. to 1 p.m. on Wednesdays at Sixth and Spring streets in Little Rock and Fridays at the Little Rock Air Force Base. They’re also available for private events; email kyle@excaliburger.com for details.

Excaliburger
518 E. 27th St.
Little Rock, Arkansas
501.372.8714


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