Congratulations to The Blue Ox, the 2013 Battle of the Burger champion!

1st Place:

The Blue Ox

Sin Burger by Matt O’Neil: USDA prime beef burger, applewood smoked bacon, truffle aioli, tomato, lettuce, brioche bun

2nd Place:

Joe’s American Bar & Grill

All American BBQ Bacon Cheddar Burger by David Forbes: Fresh ground chuck, bbq basted, crispy pork belly, two year aged Vermont cheddar and maple Cajun bacon jam served on a griddled poppy bun served with house cured pickles

3rd Place:

Ceia Kitchen + Bar

Ceia Signature Kobe Burger by Patrick Soucy: Manchego, serrano, heirloom tomato, paprika aioli and fresh made Farmer’s Reserve ketchup


THANK YOU FOR VOTING

Thank you to all who voted for their favorite burger this spring! Voting has now ended and we are pleased to announce the top 20 contenders, as chosen by you, with over 25,000 votes.

View Final Online Voting Standings

INTRODUCING THE FINALISTS

The 20 finalists that will be competing live at Battle of the Burger on August 13, 2013 in alphabetical order are:

5 Napkin Burger

5 Napkin Burger by Andy D’Amico: Ground beef topped with gruyere cheese, caramelized onions and rosemary aioli

Beantown Pub

Beantown Burger by Willie Z: In house freshly ground blend of sirloin, filet and bacon topped with our unique specialties

The Blue Ox

Sin Burger by Matt O’Neil: USDA prime beef burger, applewood smoked bacon, truffle aioli, tomato, lettuce, brioche bun

BOND

The Whole-Y Cow by Mark Sapienza and Nick Gurski: Northeast Family Farms beef blend of locally raised ground brisket, short rib and chuck, grilled and served on a housemade salted pretzel roll, served with Amstel Wheat braised Vidalia onion, Thistle Hill Tarentaise cheese and housemade mustard

Boston Burger Company

The Vermonster by Paul Malvone: Maple mayo, sharp cheddar cheese, caramelized granny smith apples, red onions, maple syrup and bacon

Brew City

Love Muffin: All natural Angus burger with slow roasted pork, candied bacon, smoked peach jam and cream cheese aioli on an English muffin

Cafeteria Boston

The Lamb Burger by Antonio Perez: Ground lamb, tzatziki, kalamata olives, tomatoes, lettuce, onions and feta

Ceia Kitchen + Bar

Ceia Signature Kobe Burger by Patrick Soucy: Manchego, serrano, heirloom tomato, paprika aioli and fresh made Farmer’s Reserve ketchup

El Centro

La Poblana by Allan Rodriguez: Imported Mexican ground beef on the grill topped with a fire-roasted Poblano pepper stuffed with a Oaxaca cheese, then topped with grilled onions, bacon, lettuce, tomato, fresh avocado and Chile Poblano mayonnaise with pickled carrots, onions and jalapenos, served on Mexican felera bread

The Fireplace

The Fireplace Burger by Jim Solomon: Shelburne Farms (VT) Cheddar stuffed grass-fed burger with thick cut bacon, caramelized onion, lettuce, tomato and house brined dill pickle on a homemade English muffin

Forum

Forum Burger by Matthew Barros: Brandt Family Farms all natural grass fed beef, crispy house cured pancetta, smoked gouda, spicy pineapple relish, fried egg, served on a brioche bun

Foundry on Elm

Foundry Chef’s Burger by Derek Clough: 100% Maine grass fed beef, spicy house bbq, sweet bacon jam, great hill blue cheese, shaved dill pickles and pickled red onions on Iggy’s brioche bun

Joe’s American Bar & Grill

All American BBQ Bacon Cheddar Burger by David Forbes: Fresh ground chuck, bbq basted, crispy pork belly, two year aged Vermont cheddar and maple Cajun bacon jam served on a griddled poppy bun served with house cured pickles

Salvatore’s

The Wicked Stuffed by Chuck Barbato: Black Angus stuffed with fresh mozzarella and raisin, topped with charred sweet onion, grilled smoked pancetta and sriracha mayo

Shake Shack

ShackBurger by Mark Rosati: Freshly ground 100% all-natural Angus beef cheeseburger—no hormones and no antibiotics ever—topped with lettuce, tomato and ShackSauce.

Smith & Wollensky

Cajun Gorgonzola Burger by Matt King: Prime beef, Cajun seasoning, melted gorgonzola, arugula and red onion marmalade

Tasty Burger

Slap Yo Mamma! by Brian Reyelt: Our signature patty topped with cheese, fried pickles, jalapenos and BBQ sauce

Tommy Doyle’s

The Corky Pig Burger by Andrew McLendon: Named after Porky Pig and County Cork, Ireland, 8 oz. Angus beef topped with an Irish bacon rasher, American bacon, jalapenos, fried onion petals, bleu cheese crumbles, bleu cheese dressing and bacon jam (traditional southern jam made with bacon instead of fruit)

Trade

TRADE Burger by Andrew Hebert: All natural ground beef with pancetta, Vermont cheddar, grilled onions, homemade pickles, lettuce, and tomato on Iggy’s brioche bun

Wahlburgers

OFD (Originally from Dorchester) Burger by Paul Wahlberg: 8 oz. patty with bacon, Swiss cheese, sautéed mushrooms and homemade tomato jam on a potato roll

Comments

  • David Urbina Zumbado

    Did you try the burgers at the “Pour House” across the street from the “Prudential” bldg.? This is the best I’ve had so far… ask for the “New York Pour Boy”, you won’t be disappointed;)

  • bikeamtn

    I can’t read this, I’m drooling.

  • http://jeffcutler.com/ Jeff Cutler

    Photos of my night at the #burgerbattle are up on Flickr – http://www.flickr.com/photos/jeffcutler/sets/72157635065451122/ – Going to share them on Instagram too. Look for the hashtag.