[rev_slider alias=”burger-overlay”]
 

ABOUT THE BATTLE

An annual mouthwatering event where restaurants compete for your votes and the coveted title of Burger Battle Champion.

COMPETITORS

The top 20 finalists are ready to battle it out! See the line up below for who has a chance to win the final competition.

ENTERTAINMENT

Guests will enjoy live entertainment by Hot Mess Band and DJ Ryan Brown!

NON-PROFIT BENEFICIARY

Partial ticket proceeds from Battle of the Burger benefit Family Reach, a group dedicated to alleviating the financial burden of cancer.

 

THE COMPETITORS:

The votes are in! The top 20 finalists of Battle of the Burger 2018 are here and ready to battle it out live for your vote on August 15. Only one will be named champion.


Social Burger

BY Chef Richard Bennett

Back Bay Social

Pat LaFrieda grass-fed black Angus, 45-day dry-aged ribeye, and short rib, topped with caramelized onion, Vermont cheddar cheese, and Grillo’s pickles


The Beacon Hill Double

BY Chef Tim Partridge

Beacon Hill Hotel & Bistro

Two griddled all-beef patties, topped with American cheese, lettuce, tomato, onion, special sauce, and house-made pickles, served on a toasted sesame bun


Whiskey Tango Foxtrot

BY Chef Paul Malvone

Boston Burger Company

House-seasoned certified angus beef burger, topped with homemade mac and cheese, pulled pork, onion ring, house-made BBQ sauce, and Grillo’s pickles


Sweet Heat

BY Chef Jessica Biederman

Bristol Restaurant & Bar

Prime beef burger topped with sweet fresno jam, double smoked bacon aioli, and Jasper Hills Landaff cheese, served on a King’s Hawaiian roll


Samurai Carbonara Burger

BY Chef Kelly Snogles

Brownstone

Beef patty with Togarashi seasoned with wasabi peas mustard, Cheetos ketchup, bacon & egg sabayon funk!


Samuel Cunard Burger

BY Chef Anthony Pino

Cunard Tavern

Beef patty topped with fried whole belly clams, tartar sauce, swiss cheese and shredded lettuce


Smash Burger

BY Chef Conor Seip

Monument Restaurant & Tavern

Two prime beef patties, topped with griddled onions, American cheese, special sauce, Grillo’s pickles, lettuce, tomato, and shaved red onions, served on a griddled potato bun


The French Connection

BY Chef Graham Lockwood

Oak Long Bar + Kitchen

Wagyu, bone marrow and benton’s bacon, caramelized onions, taleggio cheese, served on a brioche pretzel bun


“Rye Buy The Cow When You Can Have The Melt For Free?” Burger

BY Chef Nick Deutmeyer

Post 390

Beef patty topped with American & cheddar cheese, quick caramelized onions, and thousand island dip, served on griddled Rye toast with a side pickle


Revere Burger

BY Chef Sean Dutson

Rebel’s Guild

Signature burger made with house blend beef, topped with sweet & spicy bacon, Vermont cheddar, “special sauce”, fried duck egg, lettuce, tomato, onion and pickle


Red Bird Burger

BY Chef Dan Stokes

Red Bird

Beef patty topped with, ”French Onions”, gouda and gruyere, arugula, and aioli served on a brioche bun, with hand cut French fries


The Smoke Show

BY Chef Alan Frati & Chef Dan Greenough

Red Heat Tavern

Certified Angus beef burger, topped with 11-hour smoked bourbon pork, smoked cheddar, smoked blueberry jam, and jalapeño slaw, served on a toasted bun


Caprese Burger

BY Chef Donald Hunt

RockBottom Restaurant and Brewery

Hand crafted burger topped with Rock Bottom jalapeno jelly spread, fresh mozzarella, caramelized onions , and basil on a garlic buttered brioche bun


BW Burger

BY Chef Eric Hammer

The Broadway

Beef patty topped with lettuce, tomato, grilled onion, and house-made sauce


The No Limit Burger

BY Chef Derek Barragan

The Gallery at W Boston

Short rib/brisket blend patty topped with bacon, jalapeno, Grillo’s pickles, fried mozzarella, and enchilada sauce


The Ghost Burger

BY Chef Aaron Lhamon

The Ghost Walks

Black cardamom, smoked tomato and onion jam, served on a brioche bun with Aleppo chili aioli


All Natural Burger

BY Chef Ignacio Lopez

The Merchant Kitchen & Drinks

Grilled all-natural burger, topped with aged cheddar, black pepper aioli, house-made bacon, and pickles, served on a brioche bun


Punk & Poet Burger

BY Chef Eric LeBlanc

The Punk and Poet

Grilled grass-fed beef patties topped with American or Cheddar cheese, lettuce, and tomato served on a buttered toasted house roll


The Super Summer Bacon Burger

BY Chef Paul Wahlberg

Wahlburgers

A Wahlburgers 8oz. beef patty topped with smoked cheddar cheese, bacon, bacon aioli, crispy onions and a housemade roasted corn salsa.


Always a Bridesmaid

BY Chef Jon Chase

Wheelhouse

Burger topped with chili and a sharp cheddar cheese blanket, backyard slaw with Carolina mustard sauce, raw onion and pickles

 
 

VIP LOUNGE


ADDITIONAL FARE

TICKETS

Boston magazine is pleased to join forces with Family Reach, a non-profit organization, for Battle of The Burger. 15% of proceeds from ticket sales, up to a total amount of $5,000, will be donated directly to Family Reach.

BURGER MAP

Check out all the competing burgers before you vote!

 

 

 

SCENES FROM 2017

 

STILL HUNGRY?

Join us the night before for The Cue, our annual event that is a BBQ lover’s dream, bringing the best chefs in the city together to create bbq and summer dishes with refreshing beverages and craft cocktails. Located at Cruiseport Boston, guests enjoy endless barbeque from the best pit masters in the city. Find out more.

 

FAQs

+

Packages and group discounts are available! For more information, please email Julia Kacmarek at jkacmarek@bostonmagazine.com.

+

Dressy Casual. As Cruiseport Boston is a large, water-side venue, we encourage guests to wear comfortable footwear and clothing that will not blow in the wind.

+

The venue is one level and handicap accessible.

+

Your ticket (printed or on mobile device) and a valid Driver’s License.
Small bags will be checked upon entry. Large bags will not be permitted.

+

If your company would like to become an event sponsor, please email us with as much info as possible on your company, as well as your contact info, and a member of our team will be in touch shortly after.

+

The event will be held rain or shine.

+

Tickets will not be available for purchase on-site. Ticket sales end at 5pm on each event day online.

+

Your ticket can be reprinted through Bizzabo or displayed on your mobile device for scanning.

+

Cruiseport Boston in South Boston is accessible through public transportation and by car. By train, take the SL2 Silver Line toward Boston Marine Industrial Park to Drydock Avenue at the Design Center Place stop.

+

There is public parking at the garage located across from the venue at 12 Drydock Avenue.

+

If the events are cancelled, ticket holders will be notified of cancellation and refund policies.

+

We typically do not accept additional food vendor applications, as we are seeking out specific food vendors, food trucks, and other purveyors, but if you are interested in being considered, please email alegasse@bostonmagazine.com with your company/business name, full contact and company information, and detailed information on the food items/dishes you would like to serve

+

Guests under 21 years of age
Large bags/backpacks/totes (bags can be no larger than 12″ x 12″)
Weapons of any kind
Outside food or beverage
Professional cameras and recording devices (no SLR/DSLR or cameras with detachable lenses)
Illegal substances
Laser pens and similar focused-light devices
Strollers
Cans, canteens, flasks (empty camelbacks and water bottles will be allowed)
Pets
Bicycles, scooters, personal motorized vehicles
Musical instruments
Any container of liquid
Walkie Talkies
Fake IDs – they will be confiscated and your wristband will be cut without refund.

SPONSORS

 
 
 
 
 
 

NON-PROFIT PARTNER: