Stephen Montoya
Natasha Bruton displays a freshly made POM Bulgogi Bao Burger.
When Natasha Bruton, founder of Pantry on Magnolia, received yet another coveted trophy from the Cowtown Burger Showdown 2025, she wasn't just adding to her collection — she was rewriting the burger playbook. For the third year, Bruton’s inventive approach to non-traditional recipes earned her first place, this time for her creation: The POM Bulgogi Bao Burger.
The showdown occurred at River Ranch in the Stockyards, a setting alive with the delicious aroma of grilling meat and the clink of beer glasses. Most participants were serving up hefty, cheese-laden, classic burgers. But Bruton had a different idea. Her non-traditional burger was a departure from the typical — a blend of Korean-inspired flavors that surprised, delighted, and left burger purists wondering if they’d been missing something all along.
It started, as these things often do, with a challenge. Bruton was no stranger to stepping outside the lines, thanks to her past victories in the competition. When Trey Chapman, the event organizer, invited her again this year, she knew she had to go even further. After some thought, she landed on Bulgogi. “What’s one of my favorite Asian-style beefs?” she asked herself, tapping into that signature fusion flavor she loves experimenting with.
The result was a Bulgogi patty, complemented by pickled carrot daikon, housemade kimchi, and a tangy gochujang aioli, all nestled in a fluffy bao bun. The dish wasn’t just a burger; it was an experience.
"I didn’t want it to feel too heavy," Bruton explains, emphasizing the balance of the flavors that made the burger feel fresh and light yet packed with umami-rich depth.
As the competition began, Bruton’s booth wasn’t immediately mobbed by hungry competitors. Instead, people glanced at the small bao sliders with a bit of skepticism — and then they tried one.
"We had a line of amazing people who came to give us a second look," Natasha recalls, clearly still relishing the memory. "We racked up 24 fan-favorite tickets — the most we’ve ever received. That was the icing on the cake."
Although Bruton didn't take home the fan-favorite prize, the fact that her burger had created such a stir among attendees was a victory in itself. "Ali Khan Eats called it the most balanced dish he had tasted all day, and he was right," she says. "The flavors worked, and the burger didn’t need cheese. It had enough going on already."
Stephen Montoya
The Bulgogi Bao Burger stood out, not just because of its bold ingredients but also because it told the story of Bruton’s cooking philosophy: creativity, balance, and respect for the cultures she draws inspiration from.
But let’s not get ahead of ourselves — Bruton wasn’t just creating something "outside the box" to be different. This wasn’t about shocking the crowd for the sake of shock value. It was about pushing boundaries while maintaining the integrity of the flavors. She took what she knew and made it her own, seamlessly blending Korean influences into a burger format that was as eye-catching as it was delicious.
"The most amazing part was the cucumber salad we added," she laughs. The dish, which features a smoky, lightly spicy cucumber that looks deceptively like a pickle, sent people scrambling to track down the creator. "It’s not a typical pickle, its just a cucumber salad we put together to lighten up the flavors."
When all was said and done, Bruton stood on stage holding the trophy — a symbol of her unorthodox approach to a competition dominated by classic burger styles. "This is the third time we’ve won the non-traditional category," she says with pride. "But this one? This one feels special."
Trey Chapman, who’s been a constant supporter of Bruton’s journey, was the one to present the award to her. "He always challenges me," Natasha reflects. "He’s always like, ‘I dare you to come up with something new.’ And every time, I say, ‘Challenge accepted.’"
What makes this victory even sweeter is that Natasha’s commitment to thinking outside the burger box isn’t just for the competition. It’s a part of the fabric of Pantry on Magnolia, where innovation is the name of the game. “It’s never just about following trends. I want to give people something they haven’t had before. A burger without cheese? It works, and people are starting to see that.”
As for the future of the POM Bulgogi Bao Burger, Bruton didn’t leave the fans hanging. After selling out the mini versions during the competition, she decided to add it to the menu. “People went crazy for it,” she says, smiling. “And now it’s official. You can try it at the restaurant.”
