The Making of Dallas' Messiest Burgers

When Jonathon Erdeljac created his first monster burger at his Oak Cliff cafe Jonathon's, it nearly killed one of our writers. "The Nooner" boasts a half-pound beef patty, a handful of ham, Swiss, thick-cut bacon, American cheese, tomato, mayo and a fried egg plus a huge side of fries. The...

By Scott Reitz

October 16, 2015

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When Jonathon Erdeljac created his first monster burger at his Oak Cliff cafe Jonathon's, it nearly killed one of our writers. "The Nooner" boasts a half-pound beef patty, a handful of ham, Swiss, thick-cut bacon, American cheese, tomato, mayo and a fried egg plus a huge side of fries.

The Nooner is still available at Jonathon's, but when Erdeljac opened up his second restaurant he decided the new location needed its own creation. He was nice enough to let us tape him as he constructed "The Mac," a massive burger topped with an egg, hash browns and a fistful of his house-cured bacon, among other things. Watch at your own risk...

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