It has been a quiet week in chain-restaurant menu development, to paraphrase Garrison Keillor. But thank goodness we have the indies, where something new and intriguing continually makes itself known. That includes the wild Champions Alley Burger that Aramark Sports is serving at defending MLB champ Kansas City Royals games. I keep seeing asparagus on burgers but I’m not sold on it yet. Cannibale Royale in Amsterdam is throwing in a quail egg as well, but I’d still be hesitant. Carrots, though, I might do, and Lunchbox Laboratory gives them an audition. Check ‘em all out.
You have to chuckle at the Hot Cross Bunny Burger being served at Bread Meats Bread in Glasgow, Scotland. The patty’s a mix of wild rabbit and pork belly that’s topped with “boozy rarebit,” honey-mustard mayo and umami-miso ketchup. That’s all packed into a Hot Cross Bun.
The Beethoven at Lunchbox Laboratory, Seattle, doesn’t have beets but it has plenty else: an herb-crusted lamb patty, roasted onion with baby carrots, Dijon ricotta and pesto mayo.
Befitting a champion, contractor Aramark Sports has a created the Champions Alley Burger for Kansas City Royals stadium sales. It’s tempura-battered, Cheddar-stuffed bacon burger with slaw.
There’s Scottish beef in the Jalapa Burger being served at Haché Burgers locations in the UK. The steak patty is topped with Mozzarella cheese, grilled jalapeño peppers and coriander pesto.
In addition to making great burgers, Hops Burger Bar in Greensboro, N.C., does excellent food photography. Case in point: the Southwestern Brisket Burger. Its signature burger patty is topped with a dry-rubbed beef brisket slow-cooked in-house and brushed with barbecue sauce, smoked Cheddar cheese, thinly sliced fried okra and a jalapeño-apple chutney. It’s served on Texas Toast with waffle fries and mesquite ketchup.
Despite the tough name, Cannibale Royal in Amsterdam constructs some lovely burgers. Le Quail is 180 grams (6.3 oz.) of Angus Beef with Dutch asparagus, pastrami, provolone, piccalilli mayo and a quail egg.
Bill’s Bar & Burger in New York City is spotlighting a Glazed Teriyaki Burger. That’s its 6-oz. beef patty with a teriyaki glaze, topped with cabbage-and-scallion slaw and finished with wasabi aïoli.
It’s not just the falafel patty that makes this burger from Boss Burger in Leeds, England, stand out. The toppings are harissa yogurt, blackened Aubergine (eggplant), spinach and Boss Mayo. You wouldn’t have seen any of that in a bun a decade ago.
Harper’s Burger Bar in Kingston, Ontario, makes its debut on the “Intriguing” list. The $16 Double Trouble Burger gives your choice of patty, bun and side. The toppings are a five-cheese blend, sliced Andouille sausage, locally sourced bacon and rosemary-roasted garlic mayo.
Local-sourcing is central to The Rail’s identity. The Canton, Ohio, location is featuring The Firestarter: an all-Ohio beef patty with pepper-Jack cheese, tobacco onions, sriracha and honey-habanero barbecue sauce.