When it comes to burgers, less is often more. Not in size or quantity, but in concept. The more advanced a burger gets, the further it deviates from the comforting and familiar. A good burger is a blue-collar burger. It should be heavy on the beef and light on everything else, and it should never cross the threshold into double-digit dollars. And on Tuesdays from 11:30 am to 1:30 pm, there exists a pop-up burger spot that checks all of these boxes, moving mountains of beef patties like a mail sorting facility moves mail: quickly, industriously and in large quantities.

It happens from under a tent in the parking lot of The Butcher’s Block on 17th Street and Lockwood Ridge, and what started out as just a way to get people to check out the inside of the shop has become a frenzied burger festival popular enough to forgo any significant marketing. As a purveyor of fine meats and Big Green Eggs, owner Scott McGowan is an authority on burgers. Scrambling back and forth between two grills with a spatula in hand, he flips over 100, half-pound patties, which might account for his big, burger-fed biceps. “My record is 156 burgers in two hours,” he says between fiery flare-ups that shroud him in a haze of smoke. The Block uses cuts of beef that are high in fat—brisket, chuck and short rib—and, when combined with The Block’s blend of seasoning, they do not require much in the way of condiments. But they offer the classics inside the shop for anyone who needs lettuce, pickles, onions, tomatoes, ketchup or mustard.

Each burger runs just $6, a paltry price to pay for a soggy-bunned, wood-smoked, perfectly charred ½-pound burger. Make sure to grab a napkin or three.

For more information on The Butchers Block