DINING FEATURE
BY JONATHAN PERRIELLO
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The Greek salad features tomatoes, cucumbers, red onions and feta cheese.
The short rib sandwich has beef short ribs topped with caramelized onions, provolone and house sauce on Texas toast. (Photos courtesy Edmond’s Burgers & More)
The southwest burger is one of the restaurant’s most popular dishes.
Edmond and Aida Lamce opened Edmond’s Burgers & More last fall.
HOUSE FAVORITES Aida Lamce picked three dishes that are popular with patrons of Edmond’s Burgers & More. Those include:
Edmond’s Burgers & More Local restaurant o ers home-cooked comforts to Plano community C ooking good food boils down decided to open a burger shop to ll that void, Aida said. but a passion to serve the best you can,” Aida said. “It’s like when you’re home and your grandma cooks. It’s that feeling.”
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The short rib sandwich - $11.99 The southwest burger - $9.99
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The Greek salad - $8.99
Incredible Results, Guaranteed! • Free Consult • Financing Available (call us to get pre-approved) • Pain-Free Treatments (with no recovery time) Mention this ad for a FREE 3D body scan valued at $300 food at their family dinner tables in Albania before moving to Plano in 2014. After JC’s Burger House closed its 15th Street location, the couple to three main ingredients: the quality, the freshness and the love—at least that’s how the founders of Edmonds Burgers & More said they feel. Edmond and Aida Lamce opened the burger joint last October with the hopes of bringing customers the experience of eating a home-cooked meal with family. The couple grew up eating fresh
Edmond’s Burgers & More 2919 W. 15th St., Plano 972-612-2121 www.edmondsburgers.com Hours: Mon.-Fri. 11 a.m.-8:30 p.m., Sat. 10:30 a.m.-8:30 p.m., Sun. closed
They said they wanted to stand out from the plethora of similar restau- rants, so they created a diverse menu with o erings ranging from classic cheeseburgers to Reuben sandwiches and gyro wraps. With almost 30 years of culinary experience, Edmond crafts recipes from scratch and helms the kitchen while Aida takes care of everything from customer service to nances. This has fostered a bond with their customers that has been one of their keys to success, Aida said. “It’s not only a passion for food,
The other key to success is their use of fresh ingredients purchased from local markets each day. But Aida said the glue holding everything together is the love instilled in each dish. “When it comes to your own business, you do it with all your heart. You put too much e ort and too much love and too much care, and people are feeling that,” Aida said. “It’s something I can’t put into words.”
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PLANO SOUTH EDITION
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