I loved my cheeseburger at Maggie’s Stateline Saloon.
This café has a full page menu of at least 25 meal items but the Stateline Saloon seems like a burger-kind-of-place; and there are three sizes to choose from. Maggie, the owner, is a one-woman operation. She’s proud to tell you that the beef is 85% lean and not 80% like other restaurants use. That the meat is fresh, not frozen patties, and her burgers are barbequed on a grill outdoors in the back, not cooked on a steel griddle. She even bakes the buns in a little oven on top of the BBQ.
I was part way through my burger and thought it so tasty I asked what she did for salt and pepper. She said she had a secret recipe for mixing seasonings into the meat and also into the dough before baking the bun. I never needed the mayo, mustard, or ketchup; it was that tasty!
French fries and a couple of cold brews rounded out the dining experience.
This is an old western saloon. It may not be 75 or 100 years old but still very authentic for being out in the middle of the desert. There is a choice of seating arrangements. All the barstools have a backrest. There are tables with chairs. There is a sofa, TV, and pool table. At night the place may look a little dark and dingy but I ran my hand over some of the bar and table surfaces and there was no layer of dust or dirt.
I asked Maggie how she complied with all the health codes without any employees. She was very quick to explain her routine of washing her hands, using the gloves, washing the equipment, etc. She says she is experienced handling Health Dept. inspections.
I stayed overnight seven miles away at the Amargosa Hotel and Opera House in Death Valley Junction, California.
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