They’re juicy, savory, and succulent. We’re talking about burgers, and for those reasons alone it’s no wonder Americans eat 50 billion of them a year. McDonald’s alone sells 75 burgers a second.
As we celebrate all things hamburger during May’s National Burger Month (#BurgerMonth), we want to highlight the Zerocater restaurant partners cooking up flavorful burgers of all kinds. So read on for some delicious burger intel from around the country.
With roots in the Philippines and its home base in New York City, 2nd City spices up Manhattan with the flavors of East Asia, the Pacific, and Latin America. In addition to the signature Flip-N-Out double cheeseburger, the menu offers unique takes on tacos, burritos, rice bowls, and bao buns. While the Flip-N-Out comes standard with lettuce, tomato, and onions, don’t be fooled: The stand-out secret to their sauce is the banana pepper ketchup.
Haute Dogs and Fries
Haute Dogs and Fries combines 16 signature styles and build-your-own burger options with a choice of 34 toppings, as well as your choice of 1/4-pound dry aged beef or lamb burgers. With locations in Alexandria, Virginia, and the Left Field Concourse in Washington, D.C., Haute uses only grass-fed beef from cows raised in Virginia’s Loudoun County. The House style burger offers a twist with the savory pique of celery salt. Or add a touch of Vietnam with the Banh Mi’s jalapeños, cucumbers, carrots, cilantro, and Sriracha mayo.
Jack’s Prime Burgers and Shakes
Since 2008 from its home base in San Mateo, CA, Jack’s Prime Burgers and Shakes combines modern-day fare with an emphasis on local sourcing for traditional hand-spun shakes, flame-grilled burgers, and more. With 10 burgers to choose from, you can keep it simple with the Jack’s Prime Classic Hamburger (iceberg lettuce, kosher dill pickle, red onions, tomatoes, and Prime Burger Sauce) or spice it up with the Phoenix from the Flames (pepper jack, poblanos, jalapeños, red onion, romaine lettuce, and chipotle mayo).
With four locations throughout the Chicago area (plus one in Indianapolis), Kuma’s Corner specializes in a variety of award-winning burgers. Check out their Burger of the Month (BOTM) for the latest innovative creation, such as the Kreator, a 10-ounce beef patty with hickory-smoked ham, potato purée, beer-braised sauerkraut, Dijon mustard, and bread and butter pickles. Or snag one of their 17 house burgers, such as the Lair of the Minotaur with brie, bourbon poached pear, caramelized onions, and pancetta.
After 13 years running a catering business, the family team behind Los Angeles’s Signature Burger wanted to create delicious food in a unique and fun way. What better than burgers? Today, Signature presents an internationally inspired menu focused around their World Burgers. Twelve possibilities include the Mayan (pepper jack, cilantro, avocado, red onion, roasted red bell peppers, and chipotle mayo) and the Aloha (grilled pineapple, over-easy egg, apple-wood smoked bacon, teriyaki sauce, cheddar cheese, and bacon mayo).
The Patty Shack
In the San Francisco Bay Area, Redwood City’s Patty Shack specializes in handcrafted 1/3-pound slider burgers along with soups and sides. Classic combos such as the Forget About It (Swiss, mushrooms, grilled onions, and bacon) coexist alongside the My Boy Blue (red onion, marmalade, and blue cheese). Or, indulge in the Chef’s Special (lettuce, jalapeños, cheddar, chopped tomato, and a bacon-stuffed patty.)
Wholly Cow Burgers
Zagat called Austin’s Wholly Cow Burgers a “must-try,” and it’s easy to see why. Whether you visit their S. Lamar Blvd. location or chase their food truck, you’ll find grass-fed, organic beef, and farm-fresh produce. The burgers keep it simple but real, with a mix of cheeses, toppings, Paleo options, and special “halo toppers,” such as grilled jalapeños, grilled onions, Portobello mushrooms, and sweet roasted red peppers.
No meat? Explore these vegetarian and vegan alternatives
No, seriously. These meatless varieties are all burger, hold the skepticism. Some dedicated people are working hard to bring us the savory goodness of the classic burger—even its color and juiciness—only without the meat.
The Beyond Burger
Beyond Meat has been working toward the future of protein for more than seven years. With the Beyond Burger® this company’s creators believe they’ve done it. Now available in restaurants and more than 5,000 grocery stores nationwide, the Beyond Burger wants to supplant all-beef patties. That must be why you can find them in the meat section—even though their 20 grams of protein per serving come from peas. While Beyond Burgers share beef’s color, cooking, flavor, and texture, they are completely plant based (and contain no GMOs, soy, or gluten). They’re even red when “raw”—thanks to beets. Cook some up near you with Beyond Meat’s store locator.
For more than five years, a team of farmers, chefs, and scientists at Impossible Foods have studied all things hamburger. The fruit (err, vegetable) of their labors? The Impossible Burger. In their own attempt to bring the experience of beef only without the beef, the Impossible Burger uses wheat protein, coconut oil, potatoes, and a little something called “heme.” Impossible Foods describes heme as “a basic building block of life on Earth” that is responsible for the burger’s aroma, sizzle, bleed, and meaty flavor. Impossible Burgers aren’t yet available in stores, but you can try one yourself at restaurants nationwide.
No matter what your burger is made of—or what’s between the buns—#BurgerMonth centers on something we can all agree on: the serious deliciousness and endless variety of the hamburger. So while we wait for National French Fry Day this July, enjoy your burger!