Can you find a list of burgers on menus recently that better displays the diversity of contemporary burgers? It was intentional, but the variety of ingredients used here is remarkable. For proteins, there are Andouille/beef, chicken, sausage, bison and lamb patties. For non-meat eaters there’s a quinoa patty. You want topping options? How about walnut-crusted Brie, truffle aïoli, grilled cabbage, beer cheese sauce, fig chutney, watercress or Cheez Whiz. Perhaps you should put one on your menu. Or your plate.
Zinburger Wine & Burger Bar, East Coast locations
The Big Pig (Winner of Zinburger’s 5th annual Fan Burger Contest)
Andouille and Certified Angus Beef blended patty, applewood smoked bacon, bacon-onion jam, smoked mozzarella, and garlic mayo
Down N’ Out, Sydney, Australia
The Hot or Not Peri Peri Chicken Burger
Peri Peri grilled chicken thigh, bacon frizeé, chicken crackling, fresh herbs and habenero mayo (hot) or lemon & thyme prego (not)
Hops Burger Bar, Greensboro, N.C.
Great Plains Bison Burger
Bison burger topped with applewood-smoked blue cheese, whisky grilled onions, wild mushrooms, blackberry barbecue sauce and watercress; served with a side of cowboy beans and cornbread
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