2017 COMPETITORS
The Booth Burger
by Jim Booth
ArtBar
All-natural custom beef patty, topped with bread n’ butter pickles, spiced liquid gold sauce, tomato, and lettuce
Late Night Burger
by Chef Sergio Salas
Audubon
Beef burger served with Home-made Guacamole, Chi hua hua Cheese, Pickled Jalapeño on a Iggy’s Brioche Pepper Bun. Served with a side of Spicy Ketchup
The Automatic Flat Patty
by Ian Andreotta
The Automatic
Beef patty topped with house-made Super Secret Sauce, American cheese, lettuce, tomato and onion served on sesame seeded brioche bun
Fort Point Burger
by Eustace Wehner
Barlows Restaurant
A blend of ground beef and chorizo patty, topped with pickled jalapeño, smoked bacon, queso frito, bourbon BBQ, lettuce and tomato, served on a brioche bun.
Hot Mess
by Paul Malvone
Boston Burger Company
Certified Angus Beef slider, topped with melted american cheese, signature hotmess mix, shredded lettuce, sweet potato fries, with thousand island dressing poured over the top. Served on a potato roll.
Bostonia by Land & Sea
by Kyle Ketchum
Bostonia Public House
Kobe beef slider, topped with grafton truffle cheddar cheese, truffle mayo, chilled lobster salad, serrano pepper, and coriander, served on a brioche bun
The Bristol Burger
by Jessica Biederman
The Bristol Restaurant and Bar
8oz. Ground beef patty, topped with Vermont Grafton cheddar cheese, house-made Cognac-Bacon and Onion Jam and Thousand Island Dressing served on a brioche bun
Gettin’ Figgy With It
by Steve Zimei
Chopps American Bar & Grill
Shortrib and chuck blend burger, topped with fig jam, melted brie cheese, fried shallots and arugula.
Brandy Burger
by Rob Shanahan
City Streets Restaurant
Fresh lean ground beef burger, topped with mushrooms, crispy onions strings, melted gruyere & house special brandy mushroom sauce.
The Civic Burger O.G.
by Rick Araujo
Civic Kitchen & Drink
8 oz. Lilac Hedge grass-fed local beef patty, topped with house-made pickled onions, whole grain mustard aioli, Smith’s smoked gouda and arugula, served on a toasted local Fire King bakery brioche bun
Six Shooter
by Chef Kelly Snogles
Dillon’s
Certified angus blend of ground Chuck, Brisket, and Short rib, topped with sharp Vermont cheddar cheese, applewood bacon, and Cajun maple honey butter, served on a toasted deli roll.
The Damn Burger
by Derek Barragan
The Gallery
Prime beef burger, topped with caramelized onions and shiitake mushrooms, green chiles, sweet corn gravy and monterrey jack cheese served on a Hawaiian bun.
The Short Rib Burger
by Adrian Fuentes
Hard Rock Cafe
Legendary 8oz. burger patty and short rib patty, topped with sharp cheddar cheese, tomato, lettuce, and garlic aioli served on a brioche bun
TLRB
by Frank Schattauer
The Living Room
Grass-fed beef patty, topped with gruyere cheese, roasted tomato, lettuce, ketchup, and yellow mustard served on a Brioche bun
Modern Slider
by Wanda Albino
Modern underground
Ground beef patty topped with homemade red pepper Iolley
Oh S#%t Burger
by Josh Bottini
Nosh and Grog
Signature house-made, Wagyu blend patty topped with cheddar cheese, American cheese, bacon aioli, caramelized onion and mesquite ketchup served on a buttered, griddled bun.
Bavarian Burger
by Graham Lockwood
OAK Long Bar + Kitchen
House-ground beef patty topped with smoked pork belly, clothbound cheddar cheese, bread and butter pickles, and crispy cippolini onions, served on a house-made pretzel bun.
Bacon, Muenster, Cremini and Sautéed Onion Burger
by Nick Deutmeyer
Post 390
Burger topped with a gooey mixture of bacon, mushrooms and sautéed onions suspended in muenster cheese sauce.
Wisconsin Bleu Burger
by Olivier Senoussaoui
Precinct Kitchen + Bar
Dry Aged Ground Sirloin Burger, topped with Nueske’s Bacon, Jumbo Tomato, Buttermilk Bleu Cheese, Balsamic Aioli, Ciabatta Roll .
Red Bird “French” Onion Burger
by Dan Stokes
Red Bird
PT Farms Ground Beef Burger, topped with “French” Onions, Gouda & Gruyere Cheeses, Arugula, Lemon, Coriander Aioli, served on a Brioche Bun.
The Beer Belly
by Alan Frati
Red Heat Tavern
Beef Burger, topped with Smith Country Cheddar, House Smoked Pork Belly, Hoppy Mayo, Drunken Greens, and Red Onion Jam, served on a Toasted Roll.
Justin’s Burger
by Meghan Newcomb
Roxy’s Grilled Cheese
100% grass fed chuck beef burger, topped with house made pimento cheese, Grillo’s pickles, caramelized onions, and chipotle mayo, served on a Portuguese sweet bun.
The Diablo
by Jose Lopez
Tavern in The Square
Beef patty, topped with cajun spices, pepper-jack cheese, roasted jalapeño and chipotle aioli
Thai Spiced Slider
by Chef Paul Wahlberg
Wahlburgers
Beef Patty infused with fresh ginger, Thai basil, & cilantro, fresh cucumber & carrot slaw with Thai chiles, and Spicy Peanut Sauce.
Motley Q
by Jon Chase
Wheelhouse
Beef patty with chopped brisket and onions smashed into the patty, topped with crisp poblano slaw, housemade chili garlic pickles, served with smoked BBQ street corn on top.