Wednesday, September 18 is National Cheeseburger Day

Celebrate at Hoss’ Loaded Burgers

Hoss’ Loaded Burgers has big plans to celebrate National Cheeseburger Day. On Wednesday, September 18, all burgers at the Nolensville burger shop will be just $5 all day!

This includes:

The Hoss – Stuffed with cheddar, topped with hickory smoke BBQ sauce, onion crispers, Benton’s bacon, and cilantro

The Old Timer – Stuffed with cheddar, topped with lettuce, tomato, red onion, ketchup, mustard, and pickle

The Le Cordon Moo – Stuffed with mozzarella, topped with grilled sugar-cured ham, dijonnaise, baby arugula, and panko breadcrumbs

The License to Dill – Stuffed with dill Havarti, topped with fried pickles and our creamy, homemade buttermilk ranch

The full menu is available online, and the shop hours that day are 11 a.m. to 8 p.m.

An ongoing special in the shop is the $10 lunch special, which includes:

– 1/3lb Old Timer burger

– Side of fries (Parmesan, Cajun, or salted)

– Fountain drink or tea

Be sure to check out the food truck’s schedule, and let me know if you need any additional information.

Dallas Shaw created Hoss’ Loaded Burgers because he saw a need for delicious “Juicy Lucy” style, stuffed cheeseburgers in Music City. Focusing on high quality ingredients, great flavors, and consistently good service, Hoss’ Loaded Burgers has been serving Nashville from its food truck since 2011.  The Hoss’ Loaded Burgers shop opened in Nolensville in early 2019. Focusing on high quality ingredients the ‘Juicy Lucy’ style stuffed cheeseburgers are made with a custom ground beef blend from Porter Road Butcher, which uses locally sourced & humanely raised cattle. Their whole cow ground beef has just the right amount of fat blended into a flavorful & juicy burger.

Continuing the focus on flavor, made-from-scratch sauces and unique cheeses and toppings are used to create custom flavor profiles. No burger would be complete without the perfect bun, and buns from Nashville’s own Charpier’s Bakery are sturdy enough to keep the burger juices from soaking through, but light enough to allow the patty and toppings to be the focus of the burger.

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Mary Ann Kaylor Griffiths

Reach me at publicity@kaylorgirls.com

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