This is in the place where No Bull Burgers closed. But it's just a re-branding by the same owner, Tony Tsakanikas. He owns other No Bull Burgers and Big Jack's locations, making me wonder why there are two brands in the first place. The menu has remained the same even down to the signature burgers. (Both brands have the "Red Neck" burger, for example.) The only difference is that the burger patties are now 6oz instead of 4oz, and the prices have increased to reflect the additional beef you get.
Got a double burger for $10+tax. (The No Bull double burger was $8.50+tax.) Patties were very thick. The bun was a disappointment and couldn't hold up. It's so thin that the heel (bottom half of bun) ripped apart as I was eating the burger, forcing me to use the foil wrapping to finish it off. The patties themselves had a distinct mustard-like flavor to them and were a little dry. You might want extra sauce to cover up the dryness.
You must request all of your toppings up front because there are some premium extra charge ones. Unfortunately, this also means you can't control the amount of regular toppings that go on your burger. Actually, you can't even see your burger being assembled because the counter is covered up by some silly graphic reminding us that burgers take time to cook. Harvey's remains my favorite burger joint for precisely this reason -- I love having a large amount of toppings on my burger and I can request enough until I am satisfied. For a premium burger joint I feel this custom assembly feature is required, especially when Subway is across the street and custom assembly plays a key part there.
If you're in the area, Big Jack's is a serviceable burger joint, but I wouldn't go out of my way to eat here.