2018 COMPETITORS:
The top 20 finalists below competed for your vote to be named Battle of The Burger Champion on August 15, 2018.
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
