Starting right now and ending, oh, around 5 p.m. Friday, Eater will be your headquarters for all things burger for this, our second-ever Eater Burger Week. There will be burger recommendations galore, plus maps, guides, interviews, secrets, power hours, and so much more. So, do come back here regularly throughout the week to check it out.
As a Burger Week bonus, Eater asked some of our favorite non-burger restaurants to make special Eater Burger Week burgers. We'll highlight each of these burgers throughout the week, but take look at the descriptions below.
RivaBella: Named after Malatesta, the emperor or Rimini, Italy during the Middle Ages, chef Gino Angelini and his kitchen staff collectively created Hamburger Maletesta, a 25% pancetta and 75% Piedmont beef beast with crispy guanciale, a sunny side up egg, and arugula sprouts. This one also comes with crispy fried onions at $18 total. Available during lunch and dinner.
Bamboo Izakaya: For $12 sous chef Chris McCoy, serves a robata-grilled Kimchee Burger made with 80/20 beef, kimchee and panko. The patty is topped with Kakiage (tempura) and a yuzu ranch dressing. Available for lunch and dinner.
The Pie Hole: Chef Beth Kellerhals is offering up her take on a hand-held burger pie. Think beef, cheddar, pickles, mayo, housemade barbecue sauce wrapped up in a savory pie crust for $6 a pop. Available daily (note The Pie Hole is closed Mondays).
Barnyard: Simply named "Hamburger," chef Jesse Barber brings to the table a classic outfit. Barber adds lettuce, a grilled red onion, avocado harissa and whole grain mustard to his burger, with a string of charred vine tomatoes and fries on the side for $15. Available during dinner.
Crossroads: This is a meat-free rendition by chef Tal Ronnen. His $14 burger is a mushroom and farro slider with Marsala-glazed morels, crispy shallot rings, all served on house-made foccacia. Available during dinner.
·All Burger Week Coverage [~ELA~]