There are some amazing new burgers in town at Big Zaddy’s Burger Co., located at The 206 Food Hall at 206 N. Oak St. in Roanoke, where it's dishing up burgers, fries, onion rings, and wings.

Big Zaddy’s is spinoff of Sugar Zaddies, a bakery known for thick, decadent cookies and other homemade-style sweet treats, founded in 2023 by three fun-spirited sisters: Lex Lindsey, Lana Lindsey, and Layla Lindsey.

Sugar Zaddies was already at the food hall when The 206 owners approached Lex, seeking an operator to do burgers and wings. They took on the challenge, launching Big Zaddy's from the same location as the bakery.

Expanding into the burger space was not a stretch.

“Burgers and fries are me and my dad’s favorite food and something we love to do together," Lex says. "I used to love watching him on the grill and I’m going for nostalgia.”

She grills their burgers on a broiler to replicate the backyard grill experience. Fresh ingredients and homemade sauces give Zaddy’s a scratch-made feel along with a special blend in their burger patties.

“We do our own version of a sofrito," she says. "Instead of just the beef by itself, we blend in peppers, onions, and spices, and infuse that into our ground beef. You are not going to get a patty that tastes like this anywhere else, I can guarantee it."

They push the menu to the next level with a wildly creative array of options that includes:

• Triple Berry burger with brown sugar black pepper bacon, smoked Gouda, arugula, and triple berry jam, on garlic butter-toasted brioche buns
• The Luger, a bacon burger with sharp cheddar, peanut butter, and fresh jalapeños

Plus specials rotated in such as a double smash burger with pepper jack & cheddar cheese, grilled jalapeños, bacon, and chipotle mayo on Texas Toast they served last spring. For traditionalists, there's the The OG ($13), a basic American cheese burger. Burgers are $14 to $16, and are served with a side of fries.

Their menu also has onion rings, Tater Tots, loaded fries, and wings — a cuisine they don’t take lightly.

“I was hesitant about putting wings on the menu because we’ve all had mediocre wings," Lex says. "I wanted to be really intentional about putting a good wing out there. I want people to have a great freaking meal.”

To make sure their chicken is juicy and flavorful, it gets brined for at least 24 hours before being hand-breaded and fried.

Lindsey, who has worked in the restaurant industry for years in service and marketing, sees restaurants as a way to bring opportunity into communities.

“I’m big on putting my concepts in places that are not necessarily a destination or a hub, I want to be a part of that," she says. "Especially if it’s an area that needs revitalization. I want to be able to bring good quality food and jobs and opportunity to a place that’s overlooked.”

But on a more immediate level, it's about serving great food. "I want you to feel like you got your money's worth and it was a great experience," she says.