Boston Magazine Battle of the Burger
Presented by Amstel Light 2014
It happens every August in Boston and the Chefs and Restaurants who participate do not take it lightly. They Boston Magazine Battle of the Burger calls together the who’s who of Burgers and pits them against one another in a competition of taste and presentation. People who attend the massive event get to taste as many of the Burgers as they want and then vote for which one they think is the favorite.
The whole thing is made possible by Amstel Light, the official Beer of the Burger and it it is one delicious and fun time.
Here is a photo recap and description of all the Restaurants, Chefs & Burgers that were a part of the event.
First the winners:
CHAMPION: The Blue Ox Restaurant
The Sin Burger by Chef Matt O’Neil
Applewood smoked bacon, Swiss cheese, truffle aioli, lettuce, tomato
1ST RUNNER UP: Joe’s American Grill
The Cure by Chef David Forbes
Ground steak burger from Burger Maker, aged cheddar, Joe’s famous baby back ribs, tobacco onions, sunny-side-up egg, chipotle onion jam, arugula on a brioche bun
2ND RUNNER UP: Lincoln Tavern and Restaurant
Kobe Sliders by Chef Nicholas Dixon
America Wagyu, muenster cheese, bacon aioli, sunny-side up quail egg, Rob Roy’s bun
The rest of the Burgers:
Five Napkin Burger
Pimento Burger by Chef Andy D’Amico
Pimento cheese burger with bacon, griddled onions and pickled jalapenos
A&B Salem
The Double Scotty by Chef Thomas Holland
Two 5 oz. patties served with sliced Red Delicious apples, smoked gouda cheese, Niman Ranch applewood smoked bacon and arugula on a toasted potato roll
Boston Burger Company
Hotmess by Chef Paul Malvone
Certified Angus Beef, American cheese, homemade 1000 island, bacon, red onion, pickles, jalapeno’s, shredded lettuce and sweet potato fries
Ceia Kitchen + Bar
Ceia Signature Kobe Burger by Chef Patrick Soucy
Kobe Beef with Manchego, Serrano, heirloom tomato, housemade paprika aioli and Chef Soucy’s Farmer’s Reserve Ketchup
Davio’s Steakhouse
Davio’s Steak House Burger by Chef Rodney Murillo
Davio’s burger, cheddar, onion rings, pickles, steak sauce
Foundry on Elm
Andouille Burger by Chef Alex Jenkins
Grilled andouille and beef burger, charred smoked paprika red onions, local honeycomb, dijon whole grain aioli on a black pepper brioche bun
Kings Bowl America
Texas Burger by Chef Andre Bautista
Delicious brisket, sirloin and chuck burger grilled to perfection and topped with house-smoked pulled pork, pepper jack cheese, bacon, pickles, homemade coleslaw and smokey BBQ sauce, served on a soft potato roll.
Paul’s
Big Boy Burger by Chef Paul Barker
100% ground beef burger layered with onion rings, American cheese, bacon & BBQ sauce served on a fresh baked roll
Precinct Kitchen + Bar
Precinct Burger by Chef Olivier Senoussaoui
Dry aged beef seasoned with cracked black pepper and fleur de sel, Vermont cheddar cheese, Nueske’s bacon, served on a fresh brioche bun
Saloon
Fatty Pollo by Chef Jonathan Schick
Chicken burger with avocado relish, chermoula aioli, and candied bacon served on a brioche roll
Salvatore’s
Bruschetta Burger by Chef Greg Weinstock
100% Angus beef topped with chopped tomato, basil, garlic, red onion and evoo, fresh mozzarella, arugula and vin cotto, served on a grilled garlic-butter brioche bun
Shake Shack
MeisterShack by Chef Mark Rosati
100% all-natural Angus beef cheeseburger topped with crispy ShackMeister Ale-marinated shallots and ShackSauce
Smokey Bones Bar & Fire Grill
Sweet Onion Smoked Burger by Chef Jason Gronlund
A unique smoked burger topped with house made caramelized onion bacon jam, creamy havarti cheese, pickled shaved sweet onions, sea salt and cracked pepper, tomato, and bib lettuce on a house baked butter grilled roll
Tasty Burger
Tasty Burger Classic Bacon Cheese by Chef Brian Reyelt
An American classic: the bacon cheeseburger, all Natural certified humane beef patty from Burger Maker, melted cheese, crispy certified humane bacon, L, T, P, O, K, M, on a fresh baked bun
The Met Back Bay
The Farm Burger by Chef Kathy Sidell
Secret blend beef burger from Burger Maker with Vermont Tarentaise cheese, candied maple pork belly and onions with tempura avocado, fried egg, sriracha mayo, housemade onion brioche bun
Union Bar Grille
Union Lamb Burger by Chef Dolly Bourommavong
Harissa lamb burger with Narragansett ‘Salty Sea’ feta, tzatziki, pickled red onions and frisee, on buttery brioche
Whalburgers
OFD (Originally from Dorchester) by Chef Paul Wahlberg
8 oz. patty with bacon, swiss cheese, sauteed mushrooms and homemade tomato jam on a potato roll
Zebra’s Bistro and Wine Bar
Zebra’s Challah Slider by Chef Brendan Pelley
Kinnealey proprietary blend burger topped with aged Vermont cheddar, crispy house-smoked bacon, miso aioli, and pickled red onions served on a fresh challah bun
And the best thing to ever happen to Fenway?
Thanks to Bill & Dan from Burger Maker for a fantastic, tasty & fun filled evening.
