Menchi Katsu Burger
Chef Masaharu Morimoto’s Menchi Katsu Burger won the Burger Bash at the South Beach Wine & Food Festival in Miami Beach earlier this year. Available for a limited time on the Forbidden Lounge’s late night menu at Morimoto Asia in Orlando, the burger features a crispy-on-the-outside patty. The burger is breaded in the Japanese katsu style, then fried. It is paired with togarashi chips.
Bedford & Co.
Chef John DeLucie of Bedford & Co., NYC, offers a Bedford Burger ($19) with a farmstead cheddar made in Connecticut and caramelized onions. It’s served on a potato bun with housemade pickles. The restaurant features seasonal and regional dishes informed by DeLucie’s world travels. Dishes are prepared on a wood-burning open grill—a tribute to Argentina’s bold, complex flavors.
Big K Burger
The double patty Big K Burger at chef/owner Kevin Fonzo’s neighborhood K Restaurant in Orlando features patties of house-ground brisket and short rib meat, house-made bacon, cheddar, locally grown lettuce and tomato. It’s served on a brioche bun.
The 55 Burger
Chef Kathleen Blake, a three-time James Beard Foundation finalist, created The 55 burger at The Rusty Spoon in Orlando. This half-pound burger of grass-fed beef is stuffed with bacon and Gruyere and smothered onions, with a signature aioli and house pickles, all served on a soft roll.
The Poblano Asadero is a specialty at Tom’s Urban in Los Angeles. Created by founder Tom Ryan, the burger features a half-pound buttered and chargrilled Certified Angus Beef patty with fire-roasted poblanos, pico de gallo, queso fresco and ascadero cheese. It’s served with garlic shoestring fries, sweet potato fries or a kale romaine side salad.
Burger & Burgundy
Michael Mina’s RN74 Seattle offers a month-long Burger & Burgundy celebration. The specialty burgers, available for lunch, happy hour and dinner, are paired with selections of Burgundy wines, curated by sommelier Jeff Lindsay-Thorsen.
db Inside the Venetian
The Frenchie, a brasserie-inspired happy hour burger created by chef Daniel Boulud at db inside the Venetian in Las Vegas, combines an 8-oz. Angus Beef patty with Morbier cheese, Dijon mustard, pork belly tomato-onion compote and arugula. It’s served on a black pepper bun.
At By Chloe in NYC, chef/partner Chloe Coscarelli’s vegan kosher-certified menu offers a spring burger combination—the Classic Burger ($8.95)— that can be paired with a grapefruit cocktail. The burger is a tempeh, lentil, chia and walnut patty, with pickles, onion, beet ketchup and special sauce, served on a potato bun.
Plan Check Kitchen + Bar
Housemade gochujang BBQ sauce is part of the secret of the K-BBQ Burger ($14) served at Plan Check Kitchen + Bar in Los Angeles. This reinvention of an American classic combines grilled pork belly, kimcheese (Gruyere processed with wine and dried kimchi) sprouting onion, sesame salt and fried onions.
The Prime Burger from Prime & Provisions, Chicago, is an 8-ounce all-natural dry-aged patty, hand packed and seasoned with kosher salt and cracked black pepper. A mix of 100 percent USDA Prime all-natural chuck and brisket, executive chef Joseph Rizza says the burger needs no additional seasoning "because the beef is that flavorful." Cooking under a 1,100-degree broiler helps to achieve a flawless charred crust while maintaining a juicy interior. The burger is topped off with Sharp Wisconsin American Cheese, beefsteak tomato, house pickled onions and kosher dill pickle, all resting in-between a buttery brioche bun toasted to perfection and housemade dijonaise served on the side. A slab of thick-cut bacon and/or a farm egg add an excellent touch.